Cook IV, Banquets

Kohler Co.•Kohler, WI

5d•$25 - $37•Onsite

About The Position

Responsible for preparing all food products that represent the standards for Kohler hospitality with quality, consistency, and surroundings in mind. Cook IV’s have a leadership mindset with positive enthusiasm to assist in training all levels of cooks. Experienced Cooks in this role participate in delegated projects or tasks by Chefs. In this role Cook IV’s assist Chefs to enforce our “on brand and on stage” culture mindset for driving an enjoyable be also highly accountable team with leading by example. During the absence of Chefs, expo responsibilities may be required as well as leading pre-shift line up checks and readiness.

Requirements

At least three years of culinary experience to have the ability to work all necessary stations in a kitchen.
Basic knowledge of sauce/soup/stocks.
Basic pastry skills and/or knowledge.
Experience with a variety of cuisine types and/or experience in high volume or fine dining cuisine preferred.
Understanding of dietary needs as it pertains to proper safe food handling.
Able to follow written and verbal instruction efficiently with supervision.
Have a high school diploma and or a reading, speaking, and written fluency in English.
Ability to be guest facing as applicable, potentially participating in resort events as appropriate.
Serve Safe certification or ability to obtain one within 90 days.
Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Nice To Haves

Experience with a variety of cuisine types and/or experience in high volume or fine dining cuisine preferred.
Have a high school diploma and or a reading, speaking, and written fluency in English.
Serve Safe certification or ability to obtain one within 90 days.

Responsibilities

Prepare all foods necessary for service to the demonstrated culinary standards.
Produce all quantities according to forecast and par levels.
Maintain composure and focus in occasional high stress peak times in business.
Basic protein fabrication – beef, chicken, pork, and fish.
Potential to participate in creation of menu specials or seasonal recipes.
Participates in menu tastings or R&D execution.
Provides coaching in real time during service periods.
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).
Efficient ordering checklist and prep list creation, ensuring all staff have proper lists filled out correctly and occasionally assist with monthly inventory as needed.
Ensure that food prepared does 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.
Knowledge of approved chemicals used proper storage and usage.
Clean coat, apron, hat, proper pants, non-slip shoes.
A service culture mindset and team player mentality.