Chef de Cuisine, BanquetsWork Mode: Onsite
Location:Onsite - Kohler, WI
OpportunityThe Chef de Cuisine position is responsible for the strategicand operational leadership of a single-unit culinary operation. This roleensures that product quality, service standards, and profit goals meet orexceed Kohler Co.'s luxury benchmarks. Key responsibilities include managingdaily culinary execution, leveraging technology for cost control, and fosteringa high-performance culture through the training and development of aprofessional culinary team.
Specific ResponsibilitiesQualityControl & Innovation- Standardization: Develop and maintain standardized recipes, plating guides, and menu costing to ensure consistency and profitability.
- Freshness & Sourcing: Inspect all products daily to uphold resort standards; collaborate with purchasing to source the highest quality local and national ingredients.
- Sustainability: Drive "Zero-Waste" initiatives by monitoring food waste and creatively managing inventory to reduce the kitchen's environmental footprint.
- Sanitation: Ensure 100% compliance with health department regulations and internal safety audits daily.
Financials& Technology- System Management: Utilize EATEC for daily ordering, receiving, and physical inventory counts to maintain accurate COGS (Cost of Goods Sold).
- Performance Analysis: Monitor monthly sales mix reports and labor productivity to make data-driven adjustments to menus and scheduling.
Budgetary Oversight: Participate in the annual budgeting process and manage expenses (Food, Labor, and Operating Expenses) as a percentage of Net Sales. - Safety & Risk: Maintain a safe working environment through regular training on safety procedures, reducing workplace injury and associated costs.
Personnel& Culture- Modern Mentorship: Train and develop team members on technical skills; create individualized development plans to prepare associates for future growth.
- Culture: Maintain a professional, inclusive work environment that fosters creativity, innovation, and psychological safety.
- Onboarding: Integrate new associates through a rigorous "On-the-Job Training" (OJT) program to ensure immediate alignment with resort standards.
- Leadership Development: Provide the tools, materials, and feedback necessary for the team to achieve excellence in their assigned tasks.
Production& Brand Engagement- Technical Mastery: Demonstrate and teach advanced food handling and preparation techniques to the line staff.
- Innovation: Stay current with global and national culinary trends to provide "Market-Leading" menu ideas.
- Resort Representation: Participate in the Kohler Demonstration Kitchen series, PR opportunities, and high-profile resort special events.
- Operations Support: Maintain a "hands-on" presence, assisting in production and service whenever operational volume requires backup.
LeadershipResponsibilities- Scope: The Strategic Leader focusing on the P&L, menu vision, and team "Pathing."
- Strategic Financials: Fully responsible for execution of the annual budget, capital expenditure (CapEx) requests, and long-term profit maximization.
- Leadership: Directly supervises Cooks I-IV as well as exempt Chefs
- Menu Engineering: Owns the creative process for menu development, ensuring all items are costed and engineered for maximum contribution margin.
- Mentorship: Responsible for developing the professional "succession plan" for the restaurant's management team.
Skills/Requirements - At least seven years of experience in award-winning/high-volume kitchens; prior experience managing exempt (salaried) Chefs.
- Education: Graduate of a culinary institute (Associate Degree) or completion of an ACF-equivalent apprenticeship program is highly desired.
- Certifications: Food Manager Certification (ServSafe or equivalent) is required (or must be obtained within 30 days of hire).
- Skills: Proficiency in Microsoft Office Suite and F&B Management software (EATEC experience is a significant plus).
- Physical: Able to stand, twist, and walk for up to 10 hours; able to lift 50 lbs; able to work in extremes of heat/humidity common in a commercial kitchen.
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Applicants must be authorized to work in the US without requiring sponsorship now or in the future.We believe in supporting you from the moment you join us, which is why Kohler offers day 1 benefits. This means you'll have access to your applicable benefit programs from your first day on the job, with no waiting period. The salary range for this position is $79,900 - $121,900. 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. In addition, this position is eligible for a performance bonus/variable incentive compensation.
