The Bistro 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.
Schedule: Monday-Friday
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.
- Insures 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 workstation are cleaned thoroughly before leaving the area for other assignments.
Qualifications:
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Education: Culinary Degree preferred. High School or GED required.
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Licensure/Certification: Serv Safe
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Experience: Min of 2 years as a lead cook, Sous Chef or Chef Experience in LTC or similar setting preferred.
BENEFITS*
- Medical insurance with free virtual doctor visits
- Vision and dental insurance
- Paid Time
- Paid Holidays
- Life insurance
- Retirements Savings with a 401(k) or 403(b) with company match
- Get access to 50% of your wages before pay day through PayActiv
- Employee sponsored fund for employees in need
- Employee Assistance Program (EAP)
- Tuition Assistance
*Some benefits are based on hours worked
Why work for Otterbein SeniorLife:
For more than 100 years, Otterbein has provided senior housing options rooted in respect and community. We’re a non-profit 501(c)(3) health and human service organization, so our values and initiatives are focused on serving our residents.
Otterbein SeniorLife consists of lifestyle communities, revolutionary small house neighborhoods, home health, and hospice care in Ohio and Indiana. We offer different lifestyle options for seniors through independent living, assisted living, skilled nursing, rehab, memory support, respite care, in-home care, and hospice services.
Basic Purpose
Inspired by faith, we strive to enrich individual life journeys for all by providing high quality service in a cheerful, timely manner and by communicating, coordinating, and cooperating with others to attain goals.
Apply today and begin a meaningful career as a Bistro Cook at Otterbein!
