Job Description

Head Chef, Banquets - The American ClubWork Mode: OnsiteLocation: Kohler, WIOpportunityThe Banquet Chef is responsible for leading the day-to-day culinary operations and must meet the requirements of the department ensuring product quality, service standards and profit goals are met or exceeded. Supervise the daily ordering, receiving, and proper handling of product, develop new menu ideas, train and develop staff.Control food & labor costs and supervise the daily preparation of all products and ensure that standard operating procedures are followed. Strive to move the business and its cuisine forward to be competitive in its market.Specific ResponsibilitiesQuality Control

• Standardize recipes, plating instructions/guides, and menu costing.
• Monitor freshness and inspect food products daily to uphold quality standards of the resort.
• Work closely with receiving team and purchasing to source best quality at best price amongst food vendors.
• Engage daily in the preparation of food to ensure execution and quality standards are met.
• Ensure sanitation guidelines are met daily.

Financials

• Monitor sales mix reports monthly.
• Create specials and work with management to execute special events and marketing opportunities.
• Monitor overtime weekly to ensure profit goals are met or exceeded.
• Maintain a safe working environment and educate & train on safety practices/procedures.
• Participate in the annual budgeting process.
• Monitor and control expenses to keep in line as a % of Net Sales.

Personnel

• Assist culinary associates as needed to ensure production is complete prior to each service/function.
• Direct and supervise cooks and dishwashers on an as needed basis.
• Train and develop team members on technical and professional skills for future growth opportunities.
• Properly integrate new associates to the department and resort standards.
• Complete on the job training for all new and existing associates.
• Maintain a culture of driving creativity and innovation.
• Create development plans for associates for future talent development.
• Provide training, tools and materials for your associates to successfully complete assigned tasks.

Production

• Demonstrate a thorough knowledge of food handling and preparation techniques.
• Store, rotate, and label food items and maintain a well sanitized kitchen in accordance with health regulations.
• Work closely with purchasing to stay current on new products that can improve quality and/or lower costs.
• Stay current with hotel and culinary trends to provide innovative menu ideas.
• Participate in the demonstration kitchen series and other resort special events.
• Participate in media and PR opportunities as needed.
• Prepare self and team to assist in all culinary operations when backup is needed.

Leadership

• Actively support the company\'s mission by consistently providing world-class products and service to our guests.
• Maintain a positive attitude and assist in creating a positive work environment.
• Conduct monthly staff meetings and cascade pertinent information to associates.
• Build and maintain positive work relations with peers and support departments.
• Must work effectively without supervision.
• Directly supervise all Cook I, II, III, IVs and Stewards.
• Participate in recruiting, interviewing and hiring as needed.
• Ensure clear and professional communication with personnel in all departments.
• Use progressive disciplinary action when needed to address employee challenges/issues.
• Typically lead a team averaging 10-15 associates.

Skills/Requirements

• Minimum of an Associates Degree within Culinary Arts
• 5+ years of practical restaurant management experience or related resort hotel experience.
• Must have completed courses in sanitation, nutrition, and supervision.
• Food Manager Certification required or completion of this certificate within 30 days of employment.
• Requires clear, concise written and verbal communication skills, strong technical skills, excellent time management skills, strong organizational skills, excellent safety and sanitation skills and creative problem-solving skills.
• Experience in budgeting, food cost, labor costs, and scheduling.
• Thorough knowledge of food handling and preparation techniques.
• Skilled in inventory control.

The salary range for this position is $80,050 - $100,050. The specific salary offered to a candidate may be influenced by a variety of factors including the candidate\'s experience, their education, and the work location. Available benefits include medical, dental, vision & 401k.Applicants must be authorized to work in the US without requiring sponsorship now or in the future.Why Choose Kohler?
We empower each associate to #BecomeMoreAtKohler with a competitive total rewards package to support your health and wellbeing, access to career growth and development opportunities, a diverse and inclusive workplace, and a strong culture of innovation. With more than 30,000 bold leaders across the globe, we\'re driving meaningful change in our mission to help people live gracious, healthy, and sustainable lives.About Us
It is Kohler\'s policy to recruit, hire, and promote qualified applicants without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or status as a protected veteran. If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact . Kohler Co. is an equal opportunity/affirmative action employer.

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