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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $95,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
Telehealth resources
Life insurance
401k with employer match
Paid vacation time off
Paid parental leave
Job Description
Great Wolf is a leading hospitality company known for its family-friendly indoor water park resorts and exceptional dining experiences. As an industry pioneer in leisure and entertainment, Great Wolf has earned a reputation for creating memorable guest experiences through high-quality services and attention to detail across its properties. With multiple resort locations across North America, Great Wolf combines entertainment, comfort, and culinary innovation to captivate guests of all ages. The company emphasizes employee growth and well-being through comprehensive development programs, inclusive culture initiatives, and generous benefits. This is an excellent environment for those seeking to advance their career in hospitality... Show More
Job Requirements
- High school degree or equivalent
- 5+ years experience in restaurant kitchen(s)
- 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters
- Must be flexible regarding scheduling based on business demands, including nights, weekends and holidays as needed
- Successful completion of criminal background check and drug screen
Job Qualifications
- High school degree or equivalent
- 5+ years experience in restaurant kitchen(s)
- 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters
- Culinary education degree
- Previous Executive Chef experience
- Prior kitchen experience in hotel/resort industry
- Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment
- Proven teamwork
- Projects professional image that inspires trust and confidence
- Enthusiastic and positive energy
Job Duties
- Manage and direct the preparation and presentation of all foods in all venues of the Lodge
- Maintain and follow all local Health Department food preparation codes and regulations
- Ensure all food preparation licenses and training (as required) is maintained by all pack members
- Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs
- Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities
- Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement
- Maintain working rapport with all hotel staff for efficient operation and service to guests
- Monitor staff performance, product quality and production flow
- foster improvement where necessary
- Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals
- Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
- Confer with Director of Food and Beverage regarding new selections and changes
- Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements
- Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.)
- Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs
- Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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