Executive Chef

Colorado Springs, CO, USA|Onsite

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 and culinary arts while working for a company that values teamwork, diversity, and guest satisfaction.

The role of Restaurant Executive Chef at Great Wolf is a vital leadership position within the hospitality operation. This salaried role offers a competitive compensation range of $80,000 to $95,000 annually, reflecting the level of responsibility and expertise required. The Executive Chef will oversee all kitchen operations at the resort lodge, including menu creation, recipe development, inventory management, staff supervision, and compliance with health regulations. This position demands a blend of culinary creativity, strong operational oversight, and team leadership to ensure the delivery of exceptional food quality and guest satisfaction. The Executive Chef will hire, train, and motivate kitchen staff while managing costs and optimizing kitchen productivity. A key focus includes maintaining high standards of food safety and hygiene, developing innovative menus aligned with current trends, and collaborating with food and beverage leadership to meet revenue goals.

Employees at Great Wolf benefit from unique career development opportunities such as cross-training, leadership education via Great Wolf University, and a scholarship fund designed to nurture talent at all levels. The company fosters a supportive work environment that prioritizes employee wellness through flexible schedules, holistic wellness programs, and assistance resources. Diversity and inclusion are core values, ensuring every team member feels welcomed and appreciated. This role is an ideal match for professionals passionate about culinary excellence, eager to grow within a reputable resort brand, and committed to delivering outstanding guest experiences.

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