Head Pastry Chef (The American Club) -Kohler, WI

Kohler Co.
Job Description
Does the thought of managing the pastry and bakery product lines that support restaurants, and catering operations for all of Destination Kohler appeal to you?  Do you enjoy supervising daily planning and preparations meeting customer needs, striving to move business forward? If so, then the position of Head Pastry Chef is for you!


As the Head Pastry Chef, you will be responsible for:

 Producing pastries and breads for the Greenhouse, Immigrant, Horse & Plow, Wisconsin Room, Banquets and Room Service, Whistling Straits, Blackwolf Run, Woodlake Market, Inn on Woodlake, Kohler Waters Spa, Carriage House, Riverbend, and Craverie.
Creating an environment which allows associates to exceed customer expectations.

Conducting monthly all department meetings to effectively communicate to the associates information that effects our business.

Assisting the executive chef with the hiring needs of the pastry/bakery department through recruiting activities, conducting formal interviews and completing the interview outline.

Managing the promotion process within the department to ensure associates are progressing in their development and compensation.

Ensuring that all standard operating procedures are updated and followed

Cost Control

Maintaining and furthering vendor relations to stay current with the industry trends and best practices.

Participating in the planning process of new menus.  This is to be a group effort involving the unit chef, and the seasonality of food products.

Training all culinary staff to achieve the highest of standards in culinary arts and techniques.

7-10 years practical experience in leadership role in a hotel/resort with multiple outlets
Culinary degree or equivalent apprenticeship program completed in Pastry Arts
 Accelerated supervision skill development of line staff through exempt reports
Ability to understand and positively affect P&L statements for multiple outlets
Ability to coordinate multiple internal transfers of product and cost
 Involved in continuing education in the Pastry Arts
Contact Information

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