Lead Cook - Bistro Sous Chef

Otterbein SeniorLife•Franklin, IN

16d

About The Position

The Lead Cook manages bistro partners and monthly financials and directs, coordinates, evaluates, and carries out the bistro’s day-to-day operations. The role includes supervisory responsibilities in accordance with organizational policies and applicable laws, including training partners and planning, assigning, and directing work. The Lead Cook assists the Executive Chef with menu development, staffing, and specials, and is responsible for kitchen operations in the Executive Chef’s absence. The position is full-time, with a stated shift of 9 a.m. to 5 p.m. The Lead Cook supports food purchasing, food and labor cost control, food production, kitchen equipment use, and accurate production records. The role also helps interview, hire, and evaluate culinary staff, resolves work problems, and ensures production deadlines are met. Food safety and sanitation duties include maintaining appropriate food presentation, portion control and serving temperatures, following HACCP standards and approved recipes, and keeping equipment, supplies, utensils, and workstations clean and orderly. Otterbein SeniorLife describes its work as person-centered care and identifies employees as “Partners in Caring.” It is a nonprofit 501(c)(3) health and human service organization serving residents through senior lifestyle communities and care services in Ohio and Indiana.

Requirements

High school diploma or GED required.
ServSafe certification required.
At least 2 years of experience as a lead cook, sous chef, or chef.

Nice To Haves

Culinary degree preferred.
Experience in long-term care or a similar setting preferred.

Responsibilities

Assist the Executive Chef with menu development, staffing, and specials as needed.
Take reservations and prepare hibachi meals in the main restaurant.
Manage food purchases for the assigned area and determine the quantities needed for daily menu rotations.
Control food costs through waste control, stock rotation, menu planning, recipes, and related techniques.
Control labor through accurate work schedules and estimates of worker-hour requirements.
Supervise food preparation, cooking, plating, and the correct use of kitchen equipment.
Complete production records, including used and unused portions and product shortages.
Assist with interviewing, hiring, and evaluating culinary staff.
Take responsibility for overall kitchen operations in the Executive Chef’s absence.
Ensure food production deadlines based on production orders are met.
Analyze and resolve work problems or help workers resolve them.
Maintain a clean and well-groomed professional appearance.
Suggest plans and follow up to motivate partners.
Follow company policies and procedures, complete assigned shifts, and assist with other functions as needed.
Ensure proper food presentation, portion control, and serving temperatures in accordance with HACCP standards.
Maintain sanitation and orderliness of equipment, supplies, and utensils in the work area.
Ensure food is handled appropriately during preparation and prepared using approved recipes and production standards.
Keep display equipment clean and free of debris during meal service.
Clean assigned equipment promptly and thoroughly clean workstations before leaving the area.

Benefits

Medical insurance with free virtual doctor visits
Vision insurance
Dental insurance
Pet insurance
Life insurance
Employee Assistance Program (EAP)
401(k) retirement savings plan with company match
Paid time off that accrues from the first day
Paid holidays
DailyPay access to earned wages
Tuition reimbursement up to $5,250 per year for any field of study
Tuition discounts through partnerships with the University of Cincinnati, the University of Toledo, and Hondros College
Employee-sponsored crisis fund
Legal and identity theft protection
Partner discounts through Access Perks
Personal and professional development material through RightNow Media @ Work