Cook I, Lodge Kohler

Kohler Co.•Green Bay, WI

4d•$17 - $25•Onsite

About The Position

The Cook I prepares food for service according to demonstrated culinary standards and produces quantities as directed by leadership. The role calls for maintaining composure and focus during occasional high-stress peak business periods. The Cook I follows food-safety, sanitation, and company policies; helps keep prepared food out of the temperature danger zone; and practices safe food handling across venues. The position also requires following knife-safety standards, using safety stations, identifying hazards, and knowing how to assemble, disassemble, and clean relevant equipment. Employees must understand the proper storage and use of approved chemicals. The role is performed onsite at Lodge Kohler in Ashwaubenon, Wisconsin. A service-culture mindset and team-player mentality are expected, along with compliance with the stated uniform standards. No experience or professional schooling is required; the employer is looking for someone willing to learn and able to follow written and verbal instructions efficiently with supervision. Applicants must be authorized to work in the United States without current or future sponsorship.

Requirements

No experience necessary.
Professional schooling is not required; willingness to learn is required.
Able to follow written and verbal instructions efficiently with supervision.
Must be authorized to work in the United States without requiring sponsorship now or in the future.
Able to stand, twist, bend, push, pull, walk, and sit for extended periods.
Must be able to lift up to 50 pounds regularly.
Work takes place in areas with varying temperatures, including hot and cold locations.

Nice To Haves

High school diploma.
Reading, speaking, and written fluency in English.

Responsibilities

Prepare foods needed for service to demonstrated culinary standards.
Produce quantities as directed by leadership.
Maintain composure and focus during occasional high-stress peak business periods.
Help ensure prepared food does not enter the temperature danger zone and take immediate action if it is jeopardized.
Follow company grooming, break, and eating policies.
Practice safe food-handling techniques in all venues.
Maintain knife-safety standards from the knife-safety training document.
Use safety stations and remain aware of current or potential hazards.
Know how to assemble, disassemble, and clean equipment used in job duties.
Follow proper storage and usage practices for approved chemicals.
Meet uniform standards, including a clean coat, apron, and hat, proper pants, and non-slip shoes.