Culinary Operations Supervisor

WestCare Inc; Florida; On-site; USD 17,000 - 25,000; Full time

Job summary

WestCare Inc. in Pembroke Pines, FL is seeking a Full Time culinary professional to oversee meal preparation, menu planning, and coordination of catering services for events.

The role involves supervising kitchen staff, ensuring quality and safety standards, and managing inventory and records. The position requires a High School Diploma or GED, with 2–3 years of culinary experience in institutional or similar settings; a higher degree in Food Science or related field is preferred.

Qualifications

• Requires a High School Diploma or GED.
• Associates or Bachelor's degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management preferred.
• 2 to 3 years experience culinary experience or in an institutional food service setting.

Responsibilities

• Review menus and analyze recipes to determine labor and overhead costs.
• Plan menus and food utilization based on guests, nutritional value, palatability, popularity, and costs.
• Create specialty dishes and develop recipes for dining facilities.
• Schedule use of facilities or catering services for events and negotiate details with other departments.
• Maintain food and equipment inventories and keep records.
• Review procedures to improve service, performance and safety.
• Keep records required by government agencies regarding sanitation and food subsidies.
• Coordinate assignments of cooking personnel for economical food use and timely preparation.
• Monitor health, fire regulations and building maintenance related to food preparation and serving.
• Supervise consumers assigned to kitchen functions and provide guidance to staff.

Skills

Culinary experience

Menu planning

Education

High School Diploma or GED

Associate or Bachelor's in Food Science/Nutrition/Culinary Arts/Hotel-Restaurant Management

Job description

WestCare Inc. in Pembroke Pines, FL is seeking a Full Time culinary professional to oversee meal preparation, menu planning, and coordination of catering services for events.

The role involves supervising kitchen staff, ensuring quality and safety standards, and managing inventory and records. The position requires a High School Diploma or GED, with 2–3 years of culinary experience in institutional or similar settings; a higher degree in Food Science or related field is preferred.