Lead Cook - Bistro Sous Chef

Otterbein SeniorLife•Franklin, IN

About The Position

The Lead Cook manages bistro partners and monthly financials and oversees the bistro’s day-to-day direction, coordination, evaluation, and execution. The role includes supervisory responsibilities such as training partners and planning, assigning, and directing work. The Lead Cook assists the Executive Chef with menu development, staffing, and specials; handles reservations and prepares hibachi meals in the main restaurant; and takes responsibility for the assigned area’s food purchasing and kitchen operations when the Executive Chef is absent. The Lead Cook controls food and labor costs, supervises food preparation and kitchen equipment use, completes production records, and ensures production deadlines are met. The role also supports culinary staff hiring and performance evaluations, resolves work problems, and motivates partners. Food safety responsibilities include proper presentation, portion control, serving temperatures, HACCP compliance, sanitation, recipe use, and cleaning equipment and workstations. This is a full-time position with a 9 a.m.–5 p.m. shift. Otterbein describes its employees as Partners in Caring who work together to provide person-centered care that respects residents and their choices.

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 (LTC) or a similar setting preferred.

Responsibilities

Assist the Executive Chef with menu development, staffing, and specials as needed.
Take reservations and execute hibachi meals in the main restaurant.
Manage food purchases for the assigned area and determine the quantities needed for everyday rotations.
Control food costs through waste control, stock rotation, menu planning, and recipes.
Control labor through accurate work schedules and estimates of worker-hour requirements.
Supervise food preparation, cooking, and plating methods and techniques for recipe production.
Supervise 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 performance.
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 work-related problems.
Maintain a clean, 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 items are handled appropriately during preparation and prepared using approved recipes and prescribed 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 for other assignments.

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 day one
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, University of Toledo, and Hondros College
Employee-sponsored crisis fund
Legal and identity theft protection
Partner discounts through Access Perks
Access to personal and professional development materials through RightNow Media @ Work