Sous Chef - Taverne on Woodlake - Destination Kohler
Kohler
- Kohler, WI
- $57,700-74,100 per year
- Permanent
- Full-time
- Standardize recipes, plating instructions and menu costs.
- Monitor freshness and inspect food products daily to uphold quality standards of the resort.
- Work closely with the Inventory manager 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.
- 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.
- Assist culinary associates as needed to ensure production is complete prior to each service/function.
- Direct and supervise cooks and stewards on an as needed basis.
- 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.
- A graduate of a culinary institute with an associate degree highly desired or completion of equivalent apprenticeship program, certified through the American Culinary Federation.
- Food Manager Certification required or completion of this certificate within six months 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.
- Minimum of 4-5 years of practical restaurant management experience or related resort hotel experience.
- Thorough knowledge of food handling and preparation techniques.
- Skilled in inventory control.