Lead Cook - Bistro Sous Chef

**Now Offering DailyPay**

The Lead Cook will manage the bistro partners and monthly financials. They are responsible for the day-to-day operation that includes the overall direction, coordination, evaluation and execution of the bistro.  They will oversee They will carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training partners; planning, assigning, and directing work.

At Otterbein, you’re more than an employee, you’re a Partner in Caring.

Together, we work side by side toward a shared goal: delivering person-centered care that respects every resident and the choices they make.

Whether in our vibrant communities, our welcoming small house neighborhoods, Home Health, Hospice or Home Office, we provide the highest level of compassionate, quality care.

Join our team of Partners who are talented, kind, wise, funny, spirited, generous, endearing, and truly one-of-a-kind.

Shift:

Full Time 9a-5p

Responsibilities:

• Assist the Executive Chef in menu development, staffing, specials, etc. as needed. Take reservations and execute hibachi meals in main restaurant.
• In charge of food purchases for the area assigned; determine need and quantity of items needed to produce the everyday rotations.
• Ensure that food costs are controlled through a variety of techniques: wastage control, stock rotation, menu planning, recipes, etc.
• Ensure that labor is controlled through accurate work schedules and estimates worker-hour requirements for completion of job assignments.
• Supervising the correct food preparation, cooking and plating methods and techniques for all production of recipes.
• Supervising the correct use of kitchen equipment.
• Completion of production records to include used and unused portions and shortages of product.
• Assist in interviewing, hiring and evaluating culinary staff’s performance for evaluations.
• Responsibility in overall kitchen operation in absents of Executive Chef.
• Ensures all deadlines are met in food production based on production orders.
• Analyzes and resolves work problems or assists workers in solving work related problems.
• Maintains a professional appearance at all times (clean & well groomed.)
• Suggest plans and follow up to motivate partners.
• Follows all company policies and procedures.
• Complete shifts as assigned. Assist with other functions as needed.
• Food Safety/Sanitation
• Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards.
• Maintains sanitation and orderliness of all equipment, supplies and utensils within work area.
• Ensures all foods items are handled appropriately during preparation.
• Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards.
• Ensures display equipment is clean and free of debris during meal service.
• Ensures all equipment is cleaned, as assigned and in a timely fashion.
• Ensures all workstations are cleaned thoroughly before leaving the area for other assignments.

Qualifications:

• Education: Culinary Degree preferred. High School or GED required.
• Licensure/Certification: Serv Safe
• Experience: Min of 2 years as a lead cook, Sous Chef or Chef Experience in LTC or similar setting preferred.