This is a full-time position at Woodlake Market. Shifts will vary on weekdays and weekends varying between 5:00 am and 9:00 pm CST. 
Opportunity
The Woodlake Market Jr Sous Chef is responsible for leading the
day-to-day culinary operations within Woodlake Market and must meet the
requirements of the department ensuring product quality, service standards, and
profit goals are met or exceeded. This position supervises daily ordering,
receiving, and proper handling of products, develops prepared foods and menu
programs, and trains and develops staff to ensure that all products represent
Kohler Hospitality quality standards. The Jr Sous Chef must control food and labor costs and supervise the daily
preparation of all products and ensure that standard operating procedures are
followed as well as drive business growth by evolving culinary programs to remain
competitive within the specialty food retail market.
Specific Responsibilities 
1. Quality Control & Innovation
Develop
and maintain standardized recipes, production procedures, and menu costing to
ensure consistency and profitability. Ensure all store staff have required
certifications including food handlers’ permits.Create and
maintain seasonal menus and prepared foods programs, organize and lead culinary
tastings with leadership. Maintain consistent product quality and presentation
standards across pizza, deli, and prepared foods programs.Inspect
all products daily to uphold Woodlake Market standards; purchasing to source
the highest quality best price among local and national ingredients.Drive
"Zero-Waste" initiatives by monitoring food waste and creatively
managing inventory to reduce the kitchen’s environmental footprint.  Collaboration with all departments to utilize
products and minimize waste.Oversee
and ensure 100% compliance with health department regulations and educate staff
and store team on expectations. Conduct daily internal safety and sanitation
audits to ensure 100% health department compliance.
2. Financials & Technology
Leverage
EATEC to manage precise ordering, receiving, and inventory counts, maintaining
a rigorous grip on Cost of Goods Sold (COGS), 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 (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.
3. People & 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.
4. 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
special events.Maintain a
"hands-on" presence, assisting in production and service whenever
operational volume requires backup.