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
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