Cook II, Employee Dining Room

Kohler Co.•Kohler, WI

5d•Onsite

About The Position

The Cook II, Employee Dining Room is responsible for preparing food products that meet the standards for the company’s restaurants, banquets, and à la carte services, with attention to quality, consistency, and surroundings. The role supports culinary operations across the resort, including working at stations in multiple outlets and departments, training other cooks, maintaining recipes and margins, and contributing to menu development. This is a part-time, onsite position in Kohler, Wisconsin. Work includes weekdays and weekends, with shifts varying between 5:00 p.m. and 10:00 p.m. The hourly range is $19.30–$28.90; the specific rate may depend on factors including education and work location. Applicants must be authorized to work in the United States without requiring sponsorship now or in the future.

Requirements

At least 2 years of culinary experience is recommended.
Ability to work all stations of the assigned kitchen, including appetizer/dessert, grill, sauté, and food preparation stations.
Experience working in multiple departments or venues in a resort.
Exposure to resort guests through guest-facing activities or stations.
Completed sanitation course.
Applicants must be authorized to work in the United States without requiring sponsorship now or in the future.

Nice To Haves

3–4 years of culinary experience is recommended.
Basic baking skills.
Knowledge of recipe testing and cost control.
Advanced knowledge of culinary terms.
Advanced knowledge of culinary techniques.

Responsibilities

Prepare food products to the standards of the company’s restaurants, banquets, and à la carte services, with attention to quality and consistency.
Assist in training Cook I’s in culinary skills, safety, and sanitation practices.
Demonstrate working knowledge of dietary needs and their importance to proper and safe food handling.
Gain exposure to other stations in the home department and to other departments around the resort.
Ensure Cook I’s and II’s adhere to and keep ordering checklists and prep lists up to date.
Assist the Chef with monthly inventory when needed.
Work stations in more than one outlet across the resort.
Assist in training Cook I’s and II’s in culinary skills, safety, and sanitation practices.
Help develop daily specials or menu additions with attention to trends and innovation.
Help use shrink from around the store to maximize profitability.
Develop and maintain recipes to ensure margins.
Train and develop tastings and samples in coordination with other departments.
Conduct customer education sessions.