Job Description
Managing the bistro operations at a senior life community, this role directs daily kitchen activities to prepare meals that support resident health and satisfaction, including specials and hibachi services that foster social connections among older adults and their families. The position solves challenges of consistent food quality and service in a high-volume healthcare setting to enhance meal experiences.
Otterbein SeniorLife provides housing, health options, home health, hospice, and respite care services for seniors in Ohio and Indiana through independent living, assisted living, skilled nursing, rehabilitation, memory support, and palliative care models.
The sous chef assists in menu development, handles food purchases based on production needs, controls costs through wastage reduction and labor scheduling, supervises cooking methods and equipment use, prepares production records, interviews and evaluates staff, oversees operations in the executive chef's absence, ensures deadlines for orders, resolves problems, maintains professional appearance, motivates partners, follows policies, completes assigned shifts, and supports other functions using equipment like hibachi grills and walk-ins. Interactions include chefs, servers, and managers, with challenges involving HACCP standards for safe food handling and temperature maintenance.
This full-time position runs 9 a.m. to 5 p.m. weekdays, offering access to DailyPay, life insurance, employee assistance program, financial security options, 401(k) with match, paid time off and holidays, majority of health and vision costs covered, dental coverage with discounts, tuition reimbursement up to $5,250, and partnership perks. Compensation includes competitive salary and University of Cincinnati, University of Toledo, and Hondros College tuition discounts.
Responsibilities
- Assist in menu development and execute specials
- In charge of food purchases and sufficiency determination
- Control food and labor costs through specific techniques
- Supervise food preparation, cooking, and plating methods
- Supervise equipment use
- Complete production records
- Interview, hire, and evaluate performance
- Oversee operations in executive chef's absence
- Ensure deadlines for food production
- Resolve work problems
- Maintain professional appearance
- Motivate partners
- Follow company policies
- Complete shifts as assigned
- Ensures proper presentation, portion control, temperatures
- Maintain sanitation and orderliness
- Ensure appropriate food handling
Requirements
- Culinary degree preferred, high school or GED required
- ServSafe certification
- Minimum 2 years as lead cook, sous chef, or chef
- Experience in long-term care or similar setting preferred