Lead Cook & Bistro Sous Chef: Care Kitchen Leader

otterbein; Franklin (IN); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Health Insurance

Vision Insurance

Dental Insurance

Life Insurance

401(k) Retirement Savings Plan

Paid Time Off

Paid Holidays

DailyPay access

Tuition Reimbursement

Employee Assistance Program

Job summary

Otterbein SeniorLife is seeking a Lead Cook to manage a bistro operation, coordinate daily dining services, and oversee kitchen activities. You will work closely with the Executive Chef on menu development, staff supervision, and cost control while ensuring HACCP standards and timely execution of meals.

The role requires prior lead-cook or sous-chef experience in a senior care or similar setting, a culinary degree preferred, and Serv Safe certification.

Qualifications

• Culinary degree preferred; high school or GED required.
• Serv Safe certification preferred or required.
• Minimum 2 years as lead cook, sous chef or chef in LTC or similar setting.

Responsibilities

• Assist Executive Chef with menu development, staffing and specials.
• Take reservations and execute hibachi meals in main restaurant.
• Oversee food purchases for the area and determine item quantities.
• Control food costs via wastage control, stock rotation and planning.
• Manage labor with accurate schedules and worker-hour estimates.
• Supervise proper food preparation, cooking and plating methods.
• Ensure proper use of kitchen equipment and production records.
• Assist in interviewing, hiring and evaluating culinary staff.
• Ensure kitchen operations in the absence of the Executive Chef.
• Meet deadlines in food production and resolve issues as needed.
• Maintain professional appearance and motivate partners.

Skills

Menu development

Staff supervision

Food cost control

Hibachi/service knowledge

Education

Culinary Degree

High School Diploma or GED

Serv Safe Certification

Job description

Otterbein SeniorLife is seeking a Lead Cook to manage a bistro operation, coordinate daily dining services, and oversee kitchen activities. You will work closely with the Executive Chef on menu development, staff supervision, and cost control while ensuring HACCP standards and timely execution of meals.

The role requires prior lead-cook or sous-chef experience in a senior care or similar setting, a culinary degree preferred, and Serv Safe certification.