Jr. Sous Chef Banquets, Blackwolf Run

Location: Onsite - Kohler, WI Opportunity The banquet Jr Sous Chef is responsible for the day-to-day culinary needs of the banquet department working with leadership to ensure financial targets for sales, profits and expenses are met. Responsible for the daily ordering, receiving, and proper handling of products. Specific Responsibilities: Oversee daily banquet food production and preparation, ensuring compliance with recipes, plating guides, quality standards, and standard operating procedures. Maintain exceptional food quality by inspecting products daily, addressing quality concerns promptly, and ensuring all banquet offerings are service-ready at least 15 minutes prior to scheduled service. Partner with the Chef de Cuisine-Blackwolf Run and Resort Chef de Cuisine-Banquets to develop, cost, and implement banquet menus and recipe standards. Maintain the kitchen recipe book and drive consistency in food preparation, presentation, and execution. Demonstrate and promote best practices in food preparation, handling, sanitation, and safety. Manage food and equipment ordering, receiving, storage, labeling, rotation, and inventory control in compliance with health regulations. Utilize Banquet Event Orders to source high-quality products while maintaining food cost objectives and vendor standards. Monitor and support department financial performance, including food cost, labor cost, payroll, inventory, and operating expenses. Identify opportunities to reduce waste and creatively utilize excess product throughout the operation. Partner with culinary leadership on scheduling and staffing needs to ensure effective operations. Lead daily pre-service meetings to ensure clear communication, alignment, and operational readiness. Foster a positive, collaborative work environment while effectively communicating and upholding Kohler Co. policies and procedures. Train, coach, and develop culinary associates, interns, and international workforce members using a hands-on leadership approach. Reinforce the importance of consistency, quality, and presentation across all culinary operations. Support recruiting, interviewing, onboarding, and performance management activities as needed. Collaborate closely with Front of House leadership to deliver exceptional guest experiences and achieve common goals. Stay informed of upcoming Hospitality Group events and proactively plan for operational impacts. Provide support across culinary operations as business needs require. Complete required payroll, inventory, safety, accident, and operational documentation accurately and on time. Prepare a wide variety of cuisine with skill, creativity, and attention to detail.