This is my story and why I work at Kosch:

I started out mopping floors, washing dishes and restocking beverages. Anything that I could do as long as it didn’t interfere with school or my sports activities. Before I knew it I was picking things up from some of the Chefs and other Kosch employees and was doing more important jobs. I was busy and had enough money to pay for my after school activities, girlfriend and transportation. Then I was offered a scholarship to play football in college but per NCAA college rules I had to stop working. After the first year of college, I decided I knew what I wanted to do and enrolled in culinary arts school. I guess you could say I was inspired by the work I was doing prior to taking that football scholarship. Anyways, I started working for Kosch again in their new “Special Events” division working with talented people and learning more at work than I did at school. Pretty soon, I finished school and found out that I was going to manage the “Special Events” division. I have been doing this job ever since and learning along the way. Why do I like it? Why do I stay? I like and respect the family I work for. I like the freedom and opportunity I have been given. I treat it like it is my own business. There is still more to learn. My job is not normal to say the least. Some weeks I work 10 hours, some weeks I work 100+ hours. There are days I start at 10 am and some days I start work at midnight. Having the freedom to arrange my hours makes managing the odd times bearable. F.Y.I. I ended up marrying the girlfriend at the beginning of my story.

- Chef Cass, Catering Director, 11 years

What I love about my job are my customers. I also get to work with lots of people including the Special Events group. I have made some great friends at Kosch.

- Mary, Unit Manager, 2 years

"It is very difficult to find what Kosch has to offer in the food and beverage industry.  I am able to work Monday through Friday having weekends off enjoying time with family which means the world to me.  In addition, I am able to interact with other Managers, District Managers and even the two owners Gordie and Gary Kosch at any time or any circumstance. Our corporate ownership is accessible by phone or in person to anyone, they genuinely care about me and my family. I appreciate being a part of the Kosch employee family and look forward to many successful years to come".

- Jason, District Manager, 6 years

I was in on all the planning for the opening for the Automotive Hall of Fame. That was by far one of the most spectacular events I was a part of. I was flattered to be asked for my opinions and suggestions. I have had the opportunity to serve high profile and popular celebrities. Hopefully, I have guided and trained many employees who have worked with me along the way. Kosch has given me many moments in the sun and more than my share of “15 minutes of fame”. I love to see my table set-ups and displays in brochures. But, the best is seeing my picture on the catering truck.

- Sue, Unit Manager and Special Events Coordinator, 13 years

Chef/Managers can be free-spirited, creative and in total control of our menu!!!  Every Unit/Cafe has a different client base and we can be flexible with menu we prepare! 

- Angie, Unit Manager, 7 years

Being my first job out of college, I never thought I would enjoy working as much as I do. I am getting to do what I love and learning so much on the way. I couldn’t ask for better; the best people to work with, a flexible schedule, and a lot of responsibility. I do not know what the future holds for me, but I do hope that Kosch is a part of it. I see so much more growth for this company and I would be more than honored to be involved with the continued success!

- Lisa, Sales and Marketing, 2 years