Cook II (Baking & Pastry), Kohler

Kohler Co.•Kohler, WI

2d•$19 - $28•Onsite

About The Position

Cook II (Baking & Pastry), Kohler Work Mode: Onsite Location: Kohler, WI Opportunity Direct, aid and produce with little supervision, bread and pastries of the highest quality in the most efficient and consistent manner to enhance guest satisfaction.

Requirements

Working knowledge of culinary terms.
Basic knowledge of culinary techniques.
Able to execute recipes accurately in a timely manner.
Able to work food prep and salad stations in assigned kitchen.
Have at least 2 years culinary experience, recommended.
Be able to work all stations of assigned kitchen, appetizer/dessert, grill, sauté and food preparation stations.
Completed sanitation course.
Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Nice To Haves

Preferred, but not required - Have a high school diploma and or a reading, speaking and written fluency in English.
Entry level position, no professional schooling is required.
Experiencing work in multiple departments/venues in resort.
Have exposure to resort guests through guest facing activities/stations.

Responsibilities

Food Preparation
Prepare all foods necessary for restaurants to the demonstrated culinary standards.
Produce all quantities according to forecast on station production checklist to reduce food cost
Food Service
Prepare all foods according to orders, maintaining the established pace.
Prepare all special needs in foods requested as part of our guest focus directives
Quality
Ensure quality in all that you do.
Our food is a value-added product, culinary techniques and service are the two ingredients that our guests are paying for above the food.
Have a working knowledge of checklist systems to manage the production, in relation to forecast, and the updating of those systems as the menus change.
Set an example of leadership by your adherence to the production checklist and demonstration of correct techniques.
Ordering and Inventory Control
Ensure that the ordering checklists are adhered to and up to date.
Contribute towards producing established ordering sheets according to pars.
Rotate all food stocks (i.e. first in, first out).
Assist with conduct monthly inventory.
Manage food production to contribute to the budgeted monthly food cost figure of the hotel.
Sanitation
Ensure that foods prepared do not fall in the temperature danger zone, 45º - 145º, during storage, preparation or service.
Sanitize all cutting boards and utensils after use.
Maintain personal hygiene in hand washing to prevent cross contamination.
Adhere to The American Club grooming policies, break policies, and eating policies.
Clean your work area and practice safe food handling techniques.
Complete a sanitation course and practice its principles on the job.
Safety
Maintain the knife safety standards as viewed in the safety video during culinary department orientation.
Wear approved safety shoes to prevent slips, trips and falls.
Practice safety in the work area in using the safety stations, managing broken glass and being aware of hazards before someone is hurt.
Have a working knowledge of all equipment that is within your job duties.
Know how to assemble, disassemble and clean this equipment.
Practice safety by asking for assistance for anything that is too heavy for your own body strength.
Report any faulty equipment to your supervisor or the dispatch office.
Know how to fill out necessary safety records in the result of an accident in your kitchen.
Make changes to the environment as a result of any feedback on potential hazards.