Part-Time Evening Cook II: Training & Multi‑Station Prep

Kohler Co.; Kohler (WI); Presencial; USD 27.000 - 40.000; A tiempo parcial

Ventajas ofrecidas por este puesto de trabajo

Health benefits

Vision benefits

Dental benefits

401(k) with matching

Descripción de la vacante

Kohler Co. in Kohler, WI is seeking a part-time Cook II for the Employee Dining Room. The role involves preparing food to high standards across multiple stations, training junior cooks, and supporting inventory and cost controls. Shifts are 5:00 pm–10:00 pm with onsite work.

The position emphasizes handling dietary needs, guest-facing service, and collaboration across resort departments, with a focus on quality and profitability.

Formación

• At least 2 years culinary experience.
• Ability to work all kitchen stations (appetizer/dessert, grill, saute, prep).
• Experience working across resort departments.
• Exposure to resort guests through guest-facing activities.
• Completed sanitation course.

Responsabilidades

• Assist in training Cook I’s and II’s in culinary skills, safety, and sanitation practices.
• Demonstrate working knowledge of dietary needs for safe food handling.
• Gain exposure to other stations across the resort and home department.
• Ensure that ordering and prep checklists are followed and up-to-date.
• Assist Chef with monthly inventory as needed.
• Work stations across more than one outlet around the resort.
• Aid in developing daily specials or menu additions with trends and innovation.
• Support cost control and margin development through recipe tweaking.
• Train tastings and samples in coordination with other departments.
• Hold customer education sessions.

Conocimientos

Culinary Experience

Stations Mastery

Sanitation

Dietary Needs

Inventory

Training

Menu Development

Cost Control

Culinary Techniques

Descripción del empleo

Kohler Co. in Kohler, WI is seeking a part-time Cook II for the Employee Dining Room. The role involves preparing food to high standards across multiple stations, training junior cooks, and supporting inventory and cost controls. Shifts are 5:00 pm–10:00 pm with onsite work.

The position emphasizes handling dietary needs, guest-facing service, and collaboration across resort departments, with a focus on quality and profitability.