Eric D. Singleton Email & Phone Number

Miami/Fort Lauderdale Area

Directs/oversees food service for clients and employees for The WestCare Foundation and its affiliates.Develops, manages, and maintains food service policies/procedures in accordance with administrative directives, professional/organizational standards and oversees equipment maintenance, record keeping and all sanitation activities.Plans, develops, organizes/directs the overall operation of the Food and Nutritional Services Department.Responsible to ensure meals are served in accordance with government regulations and WC Standards.Serves as a liaison between facilities, Food Service Managers, consultant dietitian/nutritionist and WestCare Operations ensuring the clients nutritional needs are met.Performs semi-annual audits of all food service operations, including but not limited to: safety, sanitation, food quality and meal delivery at point of service to optimize financial/operational performance in the region.Orders/Purchases all Food, Environmental, Infection Control, Personal Hygiene, Facility Equpitment and related products for the region; Utilize and enforce State of Florida/WC and industry standards of safety and sanitation.Responsible for interviewing, hiring, scheduling, and training of all food service, housekeeping staff for the VillageSouth; oversees the selection, training, orientation, and assignment of the staff for new and existing facilities.Monitors/supervises food service staff with Area Directors and evaluates performance of local food service operations.Work closely with Director of Operations on construction and preventive maintenance projects.Work with B.H.T. Coordinator on training, interviewing, screening, scheduling, and hiring of environmental therapists.Chair the Joint Commission Environment of Care and Co-Chair the Infection Control Committees. Supervise the implementation of Joint Commission Standards/Practices as it relates to Infection Control, Environment of Care and Safety.

Miami/Fort Lauderdale Area

Directs/oversees food service for clients and employees for The WestCare Foundation and its affiliates. Develops, manages, and maintains food service policies/procedures in accordance with administrative directives, professional/organizational standards and oversees equipment maintenance, record keeping and all sanitation activities. Plans, develops, organizes/directs the overall operation of the Food and Nutritional Services Department. Responsible to ensure meals are served in accordance with government regulations and WC Standards. Serves as a liaison between buy groups, Food Service Managers, consultant dietitian/nutritionist and WestCare Operations ensuring the clients nutritional needs are met. Performs semi-annual audits of all food service operations, including but not limited to: safety, sanitation, food quality and meal delivery at point of service to optimize financial/operational performance in the region. SourcesPurchases all Food, Environmental, Infection Control, Personal Hygiene and related products for the region; Utilize and enforce State of Florida/WC and industry standards of safety and sanitation. Responsible for interviewing, hiring, scheduling, and training of all food service, housekeeping staff for the VillageSouth;oversees the selection, training, orientation, and assignment of the staff for new and existing facilities. Monitors/supervises food service staff with Area Vice Pres and will evaluate performance of local food service operations. Work closely with Director of Operations on construction and preventive maintenance projects. Work with B.H.T. Coordinator on training, interviewing, screening, scheduling, and hiring of environmental therapists. Supervise the implementation of Joint Commission Standards/Practices as it relates to Environment of Care and Safety. Wrote the agency’s Continuity Of Operating Plan and conducts all Emergency Management/Safety training. Wrote and oversees the implementation of the company’s “Green Initiative”.

Miami/Fort Lauderdale Area

Develops, manages, and maintains food service policies/procedures in accordance with administrative directives, professional/organizational standards and oversees equipment maintenance, record keeping and all sanitation activities. Plans, develops, organizes/directs the overall operation of the Food and Nutritional Services Department. Writes all menus and is responsible to ensure meals are served in accordance with government regulations and WC Standards. Managed VillageSouth’s Child Nutrition Program and ensured that all standards and practices of the Florida Department of Health are followed. Sources/Purchases all Food, Environmental, Infection Control, Personal Hygiene and related products for the VillageSouth; Utilize and enforce State of Florida/WC and industry standards of safety and sanitation. Responsible for interviewing, hiring, scheduling, and training of all food service, housekeeping staff for the VillageSouth; oversees the selection, training, orientation, and duty assignment of staff. Work with B.H.T. Coordinator on training, interviewing, screening, scheduling, and hiring of environmental therapists.

United States

Provided a creative and hands-on learning environment. Wrote menus as well as created and implemented curriculum for the program. Sourced/Purchased all food and related products for the culinary program and Easter Seals. Utilize and enforced industry standards of safety and sanitation. Evaluated student progress and ensure that each met goals set by culinary program. Used Dept. of Children and Families Standards and Practices, to ensure that Easter Seals complied with all aspects of the Food Program. Managed Easter Seals Child Nutrition Program and ensured that all standards and practices of the Florida Department of Health are followed. Work with middle school and high school students teaching Job Prep and Life Skills Classes.

United States

Managed day-to-day operation of the kitchen and dining room. Oversaw prep work and food production. Prioritized task for maximum efficiency in preparing food items. Managed banquet operations, inventory, special functions and food sourcing and purchasing. Enforced food safety and sanitation requirements. Responsible for interviewing, screening, scheduling, and hiring of employees. Trained all front and back of the house staff.

South Florida

Worked hand in hand with clients/personal assistants; Prepared all daily and weekly household menus and developed seasonal menus; Coordinated the preparation and cooking of the food; Maintained health and safety standards; Supervised other kitchen and household staff and organized various day-to-day duties. Scheduled and oversaw vendors of contracted services.Made all foods purchases;Worked hand in hand with other household/kitchen staff to ensure that food is served in a timely manner; Ensured that the kitchen equipment is kept clean at all times; Planned and coordinating important events such as birthdays, parties and even cocktails.

Miami/Fort Lauderdale Area

Office of Advancement, C.E.T.A.R.Y.; Project InstructorAssistance C.E.T.A.R.Y. Project Director, in closing out 1998-99 C.E.T.A.R.Y. Program. Coordinated job-placement for graduates. Taught Job Prep and Life Skills ClassesOffice of Admissions; Roadrunner (Classroom Presenter)Scheduled and facilitated high school classroom recruitment presentations in the following regions: Miami-Dade County, Broward County, Palm Beach County, Southwest, Northwest, Northeast, Central and North Florida. Continuing Education Dept.; Special Functions InstructorDeveloped and planned the curriculum. Taught the following courses: Elder Hostile, Chef’s Choice, Big Chef/Little Chef and The Cookie Club. Additional responsibilities included Food Requisitioning and supervising culinary interns.

251 Government Boulevard Mobile, Al 36602

Sous Chef; Night Kitchen ManagerBanquet operation; Inventory (Sore Room, Beer, Wine, Liquor) redesigned store rooms and their operations; Special FunctionsFood & Beverage CoordinatorWorked with Food & Beverage Director and supervised bartenders and banquet staff; also supervised banquet set-up and breakdown. Worked with Executive Chef on menu design and implementation of new menu items, staff training and supervision. Line CookPrepared menu items, worked grill, sauté, fry, and pasta and blackening stations. Oversaw prep work for the banquet chef, prepared soups and sauces for line, buffet and banquet chefs; created new items for bar menu.

San Antonio, Texas

Bs, Culinary Arts Management

As, Culinary Arts