Chef de Cuisine, Banquets

Location: Onsite – Kohler, WI Opportunity The Chef de Cuisine 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 luxury 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. Specific Responsibilities Quality Control 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. Leadership Responsibilities 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.