Bistro Chef

Kingsway is a locally-owned and family-operated senior living community located on a 25-acre campus in the Woodlawn section of Schenectady, New York. Since 1975. We are committed to uphold a tradition of excellence while providing compassion, respect, and dignity for each individual entrusted to our care. At Kingsway, not only will our residents experience a difference, but our staff will too.

We understand the importance of balance between work and family life, and we are committed to working with you to help you meet your goals.

Kingsway Community offers:

• Excellent Benefit packages for Full Time and Part Time Employees which include Health, Dental, Vision, Flexible Spending Accounts, 401k and reduced Public Transportation passes.
• Opportunity for career advancement through our Tuition Reimbursement & Student Loan Repayment program.

Kingsway community is seeking a Bistro Chef.....

The Bistro Chef is responsible for overseeing the preparation, presentation, and quality of food served in the bistro or cafeteria of a large facility. This role involves menu planning, supervising kitchen staff, and ensuring the smooth operation of the kitchen while maintaining high standards of food quality, safety, and customer satisfaction.

Key Responsibilities:

• Plan, prepare, and execute a diverse menu of bistro and cafe-style meals, including breakfast, lunch, and dinner options, focusing on fresh, high-quality ingredients.
• Create and update menus based on seasonal availability, customer preferences, and facility needs, incorporating innovative and diverse options.
• Oversee the daily operations of the bistro/cafeteria kitchen, including food preparation, cooking, and plating.
• Ensure consistency and quality in taste, presentation, and portion sizes.
• Supervise and train kitchen staff, delegating tasks effectively and fostering a collaborative work environment.
• Monitor inventory, order supplies, and manage food costs to align with budgetary requirements.
• Maintain compliance with food safety and sanitation regulations, ensuring all kitchen staff adhere to proper hygiene practices.
• Manage equipment maintenance, ensuring all tools and appliances are in working order and reporting any issues promptly.
• Coordinate with facility management to accommodate special events, catering, and dietary requests.
• Monitor customer feedback and adjust menu items or kitchen operations to improve satisfaction.
• Prepare reports on food costs, inventory, and kitchen operations for review by facility management.

Qualifications:

• 3-5 years of proven experience as a Chef in a bistro, cafeteria, or high-volume food service environment.
• Strong culinary skills with expertise in diverse cooking techniques and menu development.
• Knowledge of food safety, sanitation regulations, and dietary accommodations; certification preferred.
• Excellent leadership and team management skills.
• Strong organizational and time-management abilities to handle high-volume service.
• Proficiency in inventory management, food costing, and budgetary oversight.
• Ability to adapt to changing demands and maintain composure in a fast-paced environment.

Key Attributes:

• Creativity and passion for delivering high-quality meals.
• Attention to detail and commitment to maintaining standards.
• Strong communication and interpersonal skills to engage with staff and customers.
• Flexibility to adjust menus and operations based on customer needs and facility requirements.

Reports To: Food Service Director or Kitchen Manager