Location: Kohler, WI

Opportunity

The Chef de Cuisine at the Immigrant Restaurant is responsible for leading the day-to-day culinary operation. Must meet the requirements of the department ensuring product quality, service standards and profit goals are met or exceeded. Supervise the daily ordering, receiving, and proper handling of product, develop new menu ideas, train and develop staff to ensure that all products represent standards.
Control food & labor costs and supervise the daily preparation of all products and ensure that standard operating procedures are followed. Strive to move the business and its cuisine forward to be competitive in its market nitch.

Specific Responsibilities

Quality Control 

• Standardize recipes, plating instructions and menu costs.
• Monitor freshness and inspect food products daily to uphold quality standards of the resort.
• Work closely with the Inventory manager and purchasing to source best quality at best price amongst food vendors.
• Engage daily in the preparation of food to ensure execution and quality standards are met.
• Ensure sanitation guidelines are met daily.

Financials  

• Monitor sales mix reports monthly.
• Create specials and work with management to execute special events and marketing opportunities.
• Monitor overtime weekly to ensure profit goals are met or exceeded.
• Maintain a safe working environment and educate & train on safety practices/procedures.
• Participate in the annual budgeting process.

Personnel

• Assist culinary associates as needed to ensure production is complete prior to each service/function.
• Direct and supervise cooks and stewards on an as needed basis.
• Train and develop team members on technical and professional skills for future growth opportunities.
• Properly integrate new associates to the department and resort standards.
• Complete on the job training for all new and existing associates.
• Maintain a culture of creativity and innovation.
• Create development plans for associates as needed.
• Provide training, tools and materials for your associates to successfully complete assigned tasks.

Production  

• Demonstrate a thorough knowledge of food handling and preparation techniques.
• Store, rotate and label food items and maintain a well sanitized kitchen in accordance with health regulations.
• Work closely with purchasing to stay current on new products that can improve quality and/or lower costs.
• Stay current with hotel and culinary trends to provide innovative menu ideas.
• Participate in the demonstration kitchen series.
• Participate in media and PR opportunities as needed.
• Be prepared to assist in all culinary operations when backup is needed.

Leadership

• Actively support the company’s mission by consistently providing world-class products and service to our guests.
• Maintain a positive attitude and assist in creating a positive work environment.
• Conduct monthly staff meetings and cascade pertinent information to associates.
• Build and maintain positive work relations with peers and support departments.
• Must work effectively without supervision.
• Directly supervise all Cook I, II, III, IV's and Stewards.
• Participate in recruiting, interviewing and hiring as needed.
• Ensure clear and professional communication with personnel in all departments.
• Use progressive disciplinary action when needed to address employee challenges.
• Typically leads a team of 10-15 associates.