SUMMARY: Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity. Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity. Investigate and resolve complaints regarding food quality, service, or accommodations. Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following, as well as performance of other work related duties as assigned:

• Review menus and analyze recipes in order to determine labor and overhead costs
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with other departments.
• Maintain food and equipment inventories, and keep inventory records
• Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Responsible for supervision of consumers assigned to kitchen "job function"; providing guidance and direction to consumers/staff, including setting performance standards and monitoring performance.

EDUCATION AND/OR EXPERIENCE:

Requires a minimum of a High School Diploma or General Equivalency Diploma (G.E.D.).

Associates or Bachelor's degree program in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management preferred.

Must have 2 to 3 years experience culinary experience or in an intuitional food service setting.

Per Florida State Regulations, must be at least 21 years of age. Must be dependable and have ability to follow directions, work cooperatively with others and provide minimum levels of supervision.

During your tenure with WestCare there may be new requirements, including, but not limited to vaccinations that are issued by local, State, Federal, and/or Funders that WestCare may have to comply with. Should this occur Human Resources or appropriate personnel will inform you.

WestCare is an Equal Opportunity Drug Free Work Place Employer. Employment at WestCare is contingent upon successful completion of a pre-employment drug test, pre-employment physical and criminal background check.