Executive Chef

Houston, TX, USA|

Job Overview

Compensation

Salary

Range $95,000.00 - $100,000.00

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 renowned hospitality company specializing in resort and entertainment experiences, particularly known for family-friendly indoor water parks and exceptional guest services. As a leading name in the industry, Great Wolf prides itself on creating memorable moments through high-quality amenities, engaging entertainment, and top-tier culinary offerings. The company promotes a culture of growth, diversity, and well-being, encouraging employees to develop their skills and thrive in a supportive environment. Great Wolf also prioritizes a safe and healthy workplace where innovation and teamwork are highly valued.

The Restaurant Executive Chef position at Great Wolf involves comprehensive responsibility for all kitchen operations within the resort. This includes creating and updating menus that maximize profitability while minimizing waste, testing and developing recipes that meet customer preferences as well as seasonal and regional trends, and maintaining strict adherence to health and safety regulations. The Executive Chef monitors customer satisfaction closely to ensure a superior dining experience and manages inventory control to maintain consistent quality and cost efficiency. Leading a team of chefs, cooks, and kitchen staff, the Executive Chef oversees hiring, training, scheduling, and performance evaluation to optimize productivity and staff engagement. This role requires collaboration with the Food and Beverage Director to implement new menu items and adapt offerings to meet both guest expectations and budget constraints.

In addition to creative culinary responsibilities, the Executive Chef plays a major role in maintaining a clean and safe kitchen environment, adhering to food safety standards and other regulatory compliance programs. The position involves managing food storeroom audits using FIFO practices and maintaining controls on high-value proteins and items to ensure quality and reduce spoilage. The role calls for effective communication with other hotel departments to promote seamless service and operational efficiency. Compensation for this position ranges from $95,000 to $100,000 annually, reflecting factors such as education, experience, certifications, and performance.

Great Wolf offers a dynamic workplace with numerous benefits supporting professional growth and personal well-being. Employees have access to on-the-job training through Great Wolf University, a scholarship fund, talent development programs, and exclusive perks for staff and their families. Flexible scheduling, holistic wellness resources, and employee support programs further illustrate the commitment to a positive and inclusive work culture. Relocation assistance is available for qualified candidates, making this an excellent opportunity for culinary professionals seeking career advancement in a reputable hospitality company.

Job Requirements

High school degree or equivalent
5+ years experience in restaurant kitchen(s)
1+ years experience in restaurant supervisory or 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

Culinary education degree
Previous Executive Chef experience
Prior kitchen experience in hotel or 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 and ensure adherence to all health code requirements
Maintain controls and tracking of high value items such as proteins like steaks, bacon and sausage
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