Jr Sous Chef, Pastry

Location: Onsite - Kohler, WI

Opportunity

The Jr Sous Chef-Pastry position is responsible for the strategic and operational leadership of a resort production operation. In collaboration with the Executive Pastry Chef, his role ensures that product quality, service standards, and profit goals meet or exceed Kohler Co.’s luxury benchmarks. Key responsibilities include managing daily pastry production 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 in collaboration with the Executive Pastry Chef (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.