Jr Sous Chef, Tournant req

Jr Sous Chef, Tournant

Location:

Onsite – Kohler, WI

Work Mode: Onsite

The Jr Sous Chef-Tournant position is responsible for leading the day-to-day culinary operations in the absence of the Chef de Cuisine for a restaurant in Kohler Hospitality. The Tournant must meet the department requirements, ensuring product quality, service standards, and profit goals are met or exceeded. Supervise daily ordering, receiving, and proper handling of product; develop new menu ideas; train and develop staff to ensure that all products represent luxury standards.

Control food and labor costs and supervise the daily preparation of all products and ensure standard operating procedures are followed. Strive to move the business and its cuisine forward to be competitive in its market.

• Quality Control
  • Standardize recipes, plating instructions/guides, and menu costing as directed.
  • Monitor freshness and inspect food products daily to uphold quality standards of the resort.
  • Work closely with receiving and purchasing to source best quality at best price amongst food vendors.
  • Engage daily in the preparation of food to ensure execution and quality standards are met.
  • Ensure sanitation guidelines are met daily.
• Financials
  • Understand sales mix reports monthly.
  • Occasionally create specials and work with management to execute special events and marketing opportunities.
  • Monitor labor weekly to ensure profit goals are met or exceeded.
  • Maintain a safe working environment and educate & train on safety practices/procedures.
  • Participate in the annual budgeting process.
  • Monitor and control expenses to keep in line as a percentage of Net Sales.
• Personnel
  • Assist culinary associates as needed to ensure production is complete prior to each service/function.
  • Direct and supervise cooks and dishwashers on an as-needed basis.
  • Train and develop team members on technical and professional skills for future growth opportunities.
  • Aid in the proper integration of new associates to department and resort standards.
  • Complete on-the-job training for new and existing associates as needed.
  • Maintain a culture of driving creativity and innovation.
  • Assist in the creation of development plans for associates for future talent development.
  • Provide training, tools, and materials for associates to successfully complete assigned tasks.
• Production
  • Demonstrate a thorough knowledge of food handling and preparation techniques.
  • Store, rotate, and label food items and maintain a well-sanitized kitchen in accordance with health regulations.
  • Work closely with purchasing to stay current on new products that can improve quality and/or lower costs.
  • Stay current with hotel and culinary trends to provide innovative menu ideas.
  • Occasionally participate in the demonstration kitchen series and other resort special events.
  • Participate in media and PR opportunities as needed.
  • Prepare self and team to assist in all culinary operations when backup is needed.
• Leadership
  • Actively support the company’s mission by consistently providing world-class products and service to our guests.
  • Maintain a positive attitude and assist in creating a positive work environment.
  • Participate in monthly staff meetings and cascade pertinent information to associates.
  • Build and maintain positive work relations with peers and support departments.
  • Must work effectively without supervision.
  • Directly supervise all Cook I, II, III, IVs and Dishwashers.
  • Ensure clear and professional communication with personnel in all departments.
  • Use progressive disciplinary action when needed to address employee challenges/issues.

• Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day.
• Able to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time. A graduate of a culinary institute with an associate degree highly desired or completion of equivalent apprenticeship program, certified through the American Culinary Federation. Must have completed courses in sanitation, nutrition, and supervision.
• Food Manager Certification required or completion of this certificate within 30 days…