Lead Cook - Bistro Sous Chef

The role

The Lead Cook manages bistro partners and monthly financials. They oversee day-to-day operations including direction, coordination, evaluation, and execution of the bistro.

What you will do

• Assist the Executive Chef in menu development, staffing, and specials
• Take reservations and execute hibachi meals in main restaurant
• In charge of food purchases for the assigned area
• Ensure food costs are controlled through wastage control, stock rotation, menu planning, and recipes
• Ensure labor is controlled through accurate work schedules
• Supervise food preparation, cooking, and plating methods
• Supervise the correct use of kitchen equipment
• Complete production records
• Assist in interviewing, hiring, and evaluating culinary staff
• Maintain responsibility in overall kitchen operation in absents of Executive Chef

Required qualifications

• High School or GED
• Serv Safe

Nice to have

• Culinary Degree
• Min of 2 years as a lead cook, Sous Chef or Chef Experience in LTC or similar setting

Benefits

• Medical Insurance with free virtual doctor visits
• Vision & Dental Insurance
• Pet Insurance
• Life Insurance
• Employee Assistance Program (EAP)
• 401(k) Retirement Savings Plan with company match
• Paid Time Off (PTO) that accrues immediately from day one
• Paid Holidays
• Access to DailyPay
• Tuition Reimbursement up to $5,250 per year
• Tuition Discounts through exclusive partnerships
• Employee-Sponsored Crisis Fund

About the company

Otterbein is a non-profit 501(c)(3) health and human service organization that has provided senior housing options for more than 100 years. It consists of lifestyle communities, small house neighborhoods, home health, and hospice care in Ohio and Indiana.