Cook II, Kohler

Kohler Co.•Kohler, WI

5d•$19 - $28•Onsite

About The Position

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.

Requirements

Working knowledge of culinary terms.
Basic knowledge of culinary techniques.
Able to execute recipes accurately in a timely manner.
Able to work food prep and salad stations in assigned kitchen.
Entry level position, no professional schooling is required.
Have at least 2 years culinary experience, recommended.
Be able to work all stations of assigned kitchen, appetizer/dessert, grill, sauté and food preparation stations.
Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Nice To Haves

Have a high school diploma and or a reading, speaking and written fluency in English.

Responsibilities

Prepare all foods necessary for service to the demonstrated culinary standards.
Produce all quantities according to forecast and par levels.
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.
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.
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.
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.
Experiencing work in multiple departments/venues in resort.
Have exposure to resort guests through guest facing activities/stations.
Completed sanitation course.