Culinary Director - Destination Kohler

Work Mode: Onsite

Location: Kohler, WI

Opportunity

Responsible for the production kitchens, stewarding, back of house cost control (food/labor), food cost management, and the overall discipline of the kitchen function and its processes.

Primarily responsible for the creation, execution on a consistent 5 Star standard of cuisine through all dining outlets, and enforcement of all kitchen processes, policies and procedures. Secondarily responsible for assisting production chefs with food and labor cost, menu development and periodically is expected to move laterally throughout various DK outlets to guide chefs, cooks and stewards toward our overall objectives. Maintain and build upon culinary and industry quality ratings, including 5 Star for the Immigrant Room.

Specific Responsibilities

Quality Control

• Maintain and enhance culinary offerings across all resort Food & Beverage outlets with an emphasis on the following service and Culinary positions.

• Monitor freshness of food products in all kitchens and in goods received on requisitions and take appropriate action where necessary.

• Manage relationships and best pricing/quality amongst food vendors.

• Periodically engage in the preparation of food to ensure high quality of food preparation and presentation are met.

• Ensure effective seasonal menu changes to proactively impact guest satisfaction, competitive edge and achievement of planned food cost.

• Ensure line checks and daily procedures targeted at

Financials

• Direct chefs in meeting and maintaining pre-determined food costs.

• Responsible for the food inventory management process across DK.

• Ensure proper food costs and menu pricing exists through monitoring daily creations in each kitchen with primary focus on production kitchens.

• Assist chefs in the elimination or control of waste, rotation of stocks and the use of byproducts.

• Direct production kitchen chefs in maintaining budgeted labor costs. Assist and provide insight into labor cost control in various DK restaurant outlets.

• Review month-end inventories, update pricing, and check for correct units of measure and quantity on hand.

• Complete inventories at month-end regardless of business demands. Make corrections or changes to the inventories within 24 hours. Ensure all waste sheets, promotional expenses, and transfers should be extended and accompany the inventory sheets.

Personnel

• Communicate, direct, and supervise production kitchen chefs ensuring that they are properly trained, fully understand their own responsibilities and duties, and are accountable for their kitchen performance in reaching objectives. Hold monthly Chef meetings to ensure positive and effective communication. Combine the Max P and personal development plan of the Chef Brigade.

• Delegate to kitchen leaders the necessary day-to-day duties required of them or their kitchen to enable us to achieve our overall objective.

• Ensure overall kitchen cleanliness is in compliance with health standards and codes. Conduct bi-monthly inspections.

• Ensure new back of house personnel are properly integrated to the resort and applicable certifications and standards are obtained in each kitchen.

• Periodically provides interim for a vacant Chef or restaurant experiencing high volume.

Production and Preparation.

• Oversee preparation of daily specials, soups, sauces, salads, and ticket items or other food stuffs that make up the total menu selections in each kitchen.

• Remain well-informed and current regarding culinary techniques. Communicates, teaches, and develops theses advance culinary techniques to chefs and cooks.

• Accountable for overall food products and new menu concepts/implementation in conjunction with the Manager-Restaurants, DK.

• Ensure menus are regularly reviewed for innovation, seasonality and competitive edge.

Destination Kohler Resort Events

• Ensure all holiday menu planning is complete six months prior to the event.

• Plan, execute and lead events from a culinary perspective to include: Food & Wine, Kohler Festival of Beers, Demonstration Kitchen, etc.

• Actively identify new events and concepts to drive Food & Beverage revenue.

Externships

• Play a lead role in building relationships with culinary institutes through career fairs and school visits.

• Oversee all externs to ensure a seamless and productive experience.

Training

• Assist in the training of chefs, thus elevating these chefs to the highest culinary standards and techniques.

• Play a key role in developing back of house talent via internal culinary training, career progression conversations and support for future achievements & goals.

Maintenance

• Play a lead role in maintenance related issues taking place in the production kitchens. Create proposal and submit for review/approval.

Skills/Requirements

• Must be a graduate of a Culinary Institute with an associate degree. Bachelor’s degree would also be preferred.

• Able to demonstrate competencies for all areas supervised through Sous Chef position.

• Must have prior experience standardizing recipes, plating instructions, and costing.

• 6+ years of practical experience in a full range of restaurants including 3+ years' experience in first class and accredited property with multiple revenue centers is preferred.

• Ability to understand and positively impact P&L statements for multiple outlets.

• Ability to create and follow-through on training programs throughout Culinary areas.

• Must be able to manage multiple and varying meal periods with a range of cuisine styles. Must have an excellent knowledge of world cuisine, current knowledge of regional and national trends in F&B to keep menus current, and a thorough knowledge of food handling and preparation techniques.

• Must have clear, concise written and verbal communication skills, strong technical skills, excellent time management skills, strong organizational skills, excellent safety and sanitation skills, and creative problem solving skills.

• Strong budgetary, projections, and cost control skills required.

• Food Manager Certification required or completion of this certificate within six months of employment.

The salary range for this position is $123,800 - $154,750. The specific salary offered to a candidate may be influenced by a variety of factors including the candidate’s experience, their education, and the work location. Available benefits include medical, dental, vision & 401k.

Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Why Choose Kohler?

We empower each associate to #BecomeMoreAtKohler with a competitive total rewards package to support your health and wellbeing, access to career growth and development opportunities, a diverse and inclusive workplace, and a strong culture of innovation. With more than 30,000 bold leaders across the globe, we’re driving meaningful change in our mission to help people live gracious, healthy, and sustainable lives.

About Us

It is Kohler’s policy to recruit, hire, and promote qualified applicants without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or status as a protected veteran. If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact kohlerjobs@kohler.com . Kohler Co. is an equal opportunity/affirmative action employer.