Jr Sous Chef, Woodlake Market

Location: Onsite – Kohler, Wisconsin Opportunity The Woodlake Market Jr Sous Chef is responsible for leading the day-to-day culinary operations within Woodlake Market and must meet the requirements of the department ensuring product quality, service standards, and profit goals are met or exceeded. This position supervises daily ordering, receiving, and proper handling of products, develops prepared foods and menu programs, and trains and develops staff to ensure that all products represent Kohler Hospitality quality standards. The Jr Sous Chef must control food and labor costs and supervise the daily preparation of all products and ensure that standard operating procedures are followed as well as drive business growth by evolving culinary programs to remain competitive within the specialty food retail market. Specific Responsibilities 1. Quality Control Innovation Develop and maintain standardized recipes, production procedures, and menu costing to ensure consistency and profitability. Ensure all store staff have required certifications including food handlers’ permits. Create and maintain seasonal menus and prepared foods programs, organize and lead culinary tastings with leadership. Maintain consistent product quality and presentation standards across pizza, deli, and prepared foods programs. Inspect all products daily to uphold Woodlake Market standards; purchasing to source the highest quality best price among local and national ingredients. Drive "Zero-Waste" initiatives by monitoring food waste and creatively managing inventory to reduce the kitchen’s environmental footprint. Collaboration with all departments to utilize products and minimize waste. Oversee and ensure 100% compliance with health department regulations and educate staff and store team on expectations. Conduct daily internal safety and sanitation audits to ensure 100% health department compliance. 2. Financials Technology Leverage EATEC to manage precise ordering, receiving, and inventory counts, maintaining a rigorous grip on Cost of Goods Sold (COGS), 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. 3. People 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. 4. 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 special events. Maintain a "hands-on" presence, assisting in production and service whenever operational volume requires backup.