Job Description

Job Overview Position Summary Supervise and play an active cooking role for The Light House Bistro and Bistro Catering Responsibilities: ~Prepare menus as presented and approved by the General Manager and Executive Chef. ~Produce delicious, eye-appealing food with assistance of the GM and Executive Chef. ~Maintain and ensure utmost safety, sanitation, and presentable cleanliness for your station, work area, and equipment used for preparation, including walk-in coolers and all storage areas. ~Assist in set-up and break down of station, and or/ event. Adhere to Light House Bistro standards and expectations of food quality, freshness, and presentation. ~Support the Executive Chef, GM, and Event Planner in developing a sense of teamwork and cooperation. Perform additional responsibilities, although not detailed, as requested by the Chef and GM. ~Collaborate with the Executive Chef, GM, and cooks on planning and the development of daily changing weekly specials and menus in adherence to seasonality, labor, and food cost guidelines. ~Use traditional, made from scratch preparation methods. ~Train and develop B.E.S.T. students, line cooks and prep cooks, while leading by example for other cooks, when applicable. ~Understand how to properly use and maintain all equipment used. ~Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery ~Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. ~Establish and monitor par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste. ~Understand and participate in the established purchasing/ordering process, working closely with the Executive Chef and GM. ~Complete daily Time and Temperature logs for your station. Ensure accurate labeling, dating, and rotating using the FIFO method for all raw and prepped food products. ~Report any injury, accident, and incident accurately and in a timely manner to the Manager on Duty. ~Work the event while maintaining a responsive, approachable demeanor, displaying great customer service, in a timely manner. ~Meet all timelines for preparation and ordering. Cost Control: ~Work directly with kitchen staff to ensure raw ingredients are not unnecessarily discarded but instead cross-utilized into other recipes. ~Update food and consumable costs quarterly in partnership with the Executive Chef and GM to ensure accurate event costing. ~Ensure minimal food waste by implementing a “waste sheet” SOP that monitor’s discarded product. Skills/Experience: • Thorough experience cooking and skillful knowledge of healthful, nutritional-based cuisine. • Be able to write exciting, appealing menus that change daily and reflect seasonal offerings. • Display a passion for food and cooking and be self-motivated. • Computer literate with a working knowledge of Microsoft Excel and Word. • Basic understanding of professional cooking and knife handling skills. • Be able to speak clearly and listen attentively to staff, peers, supervisors, guests and client. • Be able to read and write to facilitate the communication process. • Be able to lift pots, pans, etc., up to 50 pounds in weight. Supervisory Duties: • Oversee hourly line cooks and B.E.S.T. students. Benefits: ~401(k) ~401(k) ~Dental insurance ~Food Provided ~Health insurance ~Paid time off ~Tuition reimbursement ~Vision insurance Shift ~10 hour shift ~Day shift ~Evening shift ~Morning shift ~Night shift

Job Tags

Hourly pay, Full time, Seasonal work, Shift work, Night shift, Day shift, Afternoon shift,

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