Cook, Wisconsin Room

Location: Kohler, WI

Opportunity

Responsible for preparing food products that represent the standards for all restaurants, banquets, and a la carte services with quality, consistency, and surroundings in mind.

SPECIFIC RESPONSIBILITIES

• Production

• Prepare all foods necessary for service to the demonstrated culinary standards.

• Produce all quantities according to forecast and par levels.

• Ordering and Inventory Control

• Order according to established pars, where needed.

• Fill out proper prep lists daily to keep effective communication channels

• Rotate all food stocks (i.e. first in, first out).

• Assist in monthly inventory taking, if necessary.

• Sanitation

• Ensure that foods prepared do not fall in the temperature danger zone and take immediate action if jeopardized.

• Adhere to Company grooming policies, break policies, and eating policies.

• Practice safe food handling techniques always and in all venues.

• Safety

• Maintain the knife safety standards outlined from knife safety training document.

• Utilize the safety stations and be aware of any current or potential hazards.

• Working knowledge of all equipment within your job duties. Know how to assemble, disassemble, and clean all equipment.

• Additional

• Assist in the training of Cook I's in culinary skill set, safety, and sanitation practices.

• Demonstrate working knowledge of dietary needs and its importance to proper and safe food handling.

• Gain exposure to other stations of home department and other departments around resort.

• Ensure that the ordering checklists and prep lists are adhered and up-to-date by all Cook I's and II's.

• Assist Chef with conducting monthly inventory taking, when needed.

• Be able to work stations in more than one outlet across resort.

• Assist in the training of Cook I's and II's in culinary skill set, safety, and sanitation practices.

• Aid in development of daily specials or menu additions with trends and innovation in mind.

• Have an advance understanding of the development of checklist systems of managing production. Be able to develop them for problem solving when necessary.

• Have an advanced knowledge of restaurant and banquet buffet service, ala carte service, and plated banquet service.

• Develop daily specials that contribute to the development of our food program and new menus, keeping trends and innovation in mind.

• Demonstrate leadership in your work group and lead the kitchen in the absence of the department chef and/or sous chef.

• Aid in directing BOH service via running expo line, being a liaison between FOH and BOH communications, and supporting daily line-ups in absence of management/chef.

• Assisting in training of Cook I's, Cook II's, and Cook III's in culinary skill set, safety, and sanitation practices.

This is a full-time position working both weekdays and weekends. Shifts vary between 5:00 am and 2:00pm.