Cook III, Lodge Kohler

Kohler Co.•Green Bay, WI

1d•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

Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Nice To Haves

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

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.
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 workstations 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.