Production Associated II

Kohler Co.•Kohler, WI

27d•Onsite

About The Position

The Production Associate II prepares, packages, serves, and merchandises premium, freshly made products while providing exceptional customer service in a fast-paced, upscale environment. Quality, cleanliness, food safety, product knowledge, attention to detail, and helping customers make informed choices are central to the role. The associate assists customers with product selection and preparation guidance, handles and prepares food to store standards, maintains attractive and well-stocked product cases, and keeps work areas and equipment clean and organized. The role may involve working in multiple food-preparation areas, supporting other departments, and helping train new team members.

Requirements

Must be at least 18 years old and able to obtain ServSafe certification.
Strong customer service and communication skills.
Strong attention to detail and organizational skills.
Knowledge of and passion for food and food preparation.
Ability to read and follow a recipe.
Ability to safely operate slicers, scales, and other equipment.
Ability to use POS systems and handle cash comfortably.
Ability to lift up to 50 lbs and stand for extended periods.
Flexible availability, including nights, weekends, and holidays.
Must be authorized to work in the United States without requiring sponsorship now or in the future.

Nice To Haves

Previous food production or service experience.

Responsibilities

Greet guests and assist with product selection, portion recommendations, cooking or reheating tips, and slicing preferences.
Recommend products, pairings, and preparation methods.
Slice, weigh, cut, trim, and package products according to store standards and customer requests, using proper techniques and equipment.
Prepare fresh foods according to store recipes and standards.
Ensure all items are properly labeled.
Maintain attractive and well-stocked cases that reflect the store’s premium image.
Rotate products to maintain freshness and quality and minimize waste.
Maintain department organization in back-stock areas and the front of house.
Follow food safety and sanitation protocols, including proper handling, storage, and cleaning procedures.
Keep work areas and equipment clean and organized.
Monitor product freshness and rotate stock to ensure quality.
Work with other departments to support cross-functional needs and smooth operations.
Work in multiple food-preparation areas as needed.
Support training of new team members as needed.