Opportunity
The Jr Sous Chef position is responsible for the strategic and operational leadership of a single-unit culinary operation. This role ensures that product quality, service standards, and profit goals meet or exceed Kohler Co.’s Five-Star, Five-Diamond benchmarks. Key responsibilities include managing daily culinary execution, leveraging technology for cost control, and fostering a high-performance culture through the training and development of a professional culinary team.
Quality Control & Innovation
Develop and maintain standardized recipes, plating guides, and menu costing to ensure consistency and profitability.Inspect all products daily to uphold resort standards; collaborate with purchasing to source the highest quality local and national ingredients.Drive "Zero-Waste" initiatives by monitoring food waste and creatively managing inventory to reduce the kitchen’s environmental footprint.Ensure 100% compliance with health department regulations and internal safety audits daily.
Financials & Technology
Utilize EATEC for daily ordering, receiving, and physical inventory counts to maintain accurate COGS (Cost of Goods Sold).Monitor monthly sales mix reports and labor productivity to make data-driven adjustments to menus and scheduling.Participate in the annual budgeting process and manage expenses (Food, Labor, and Operating Expenses) as a percentage of Net Sales.Maintain a safe working environment through regular training on safety procedures, reducing workplace injury and associated costs.
Personnel & Culture
Train and develop team members on technical skills; create individualized development plans to prepare associates for future growth.Maintain a professional, inclusive work environment that fosters creativity, innovation, and psychological safety.Integrate new associates through a rigorous "On-the-Job Training" (OJT) program to ensure immediate alignment with resort standards.Provide the tools, materials, and feedback necessary for the team to achieve excellence in their assigned tasks.
Production & Brand Engagement
Demonstrate and teach advanced food handling and preparation techniques to the line staff.Stay current with global and national culinary trends to provide "Market-Leading" menu ideas.Participate in the Kohler Demonstration Kitchen series, PR opportunities, and high-profile resort special events.Maintain a "hands-on" presence, assisting in production and service whenever operational volume requires backup.