Job Overview
Compensation
Salary
Range $72,100.00 - $99,300.00
Benefits
Paid Time Off
annual bonuses
Job Description
Great Wolf Lodge is a well-established hospitality company specializing in the resort and family entertainment industry, providing exceptional dining and lodging experiences to its guests. Known for its indoor water parks and family-friendly atmosphere, the company focuses on creating memorable experiences through exceptional service and high-quality food offerings. With a commitment to maintaining strong safety and hygiene standards, Great Wolf Lodge upholds all health and safety regulations to ensure guest satisfaction and operational excellence. This position is essential in maintaining the exceptional culinary standards across all dining venues within the Lodge.
The Restaurant Executive Chef at Great Wolf Lodge holds a critical leadership role, overseeing all kitchen operations and ensuring that food preparation aligns with the highest standards of quality, safety, and presentation. This includes creating and updating menus to maximize profitability while minimizing waste and loss. The Executive Chef is responsible for testing and developing recipes, ensuring that all food offerings meet or exceed customer expectations. A key part of the job is maintaining inventory control, managing kitchen supplies, and ensuring compliance with all governmental food regulations.
In addition to food preparation and presentation oversight, the Executive Chef manages a team of chefs, cooks, and kitchen staff. This role involves hiring, training, supervising, scheduling, and motivating team members to deliver consistent, high-quality food service. The Executive Chef must also foster a positive and efficient working environment by maintaining strong communications with hotel staff and guests alike.
Creating innovative menus and special banquet selections that cater to regional demographics and current food trends are vital components of the role. Collaboration with the Food and Beverage Director ensures alignment with revenue goals and client expectations. The Executive Chef is also responsible for auditing storerooms and enforcing FIFO inventory practices to maintain product quality and reduce waste.
Beyond culinary and management duties, the position demands adherence to workplace safety regulations, including food safety, ergonomics, and emergency response programs, to maintain a safe kitchen and work environment. The Executive Chef contributes to annual food budget estimates and controls expenditures to support the financial success of the food and beverage operations.
This role requires a highly flexible schedule, with availability during nights, weekends, and holidays based on business demands. Great Wolf Lodge values diversity and is committed to equal employment opportunities, encouraging all qualified individuals to apply regardless of background or status. The pay rate is competitive and based on multiple factors including education, experience, and performance. Additional benefits may include bonuses, paid time off, and other employee perks, making this an attractive opportunity for culinary professionals seeking growth in a dynamic resort environment.
The Restaurant Executive Chef at Great Wolf Lodge holds a critical leadership role, overseeing all kitchen operations and ensuring that food preparation aligns with the highest standards of quality, safety, and presentation. This includes creating and updating menus to maximize profitability while minimizing waste and loss. The Executive Chef is responsible for testing and developing recipes, ensuring that all food offerings meet or exceed customer expectations. A key part of the job is maintaining inventory control, managing kitchen supplies, and ensuring compliance with all governmental food regulations.
In addition to food preparation and presentation oversight, the Executive Chef manages a team of chefs, cooks, and kitchen staff. This role involves hiring, training, supervising, scheduling, and motivating team members to deliver consistent, high-quality food service. The Executive Chef must also foster a positive and efficient working environment by maintaining strong communications with hotel staff and guests alike.
Creating innovative menus and special banquet selections that cater to regional demographics and current food trends are vital components of the role. Collaboration with the Food and Beverage Director ensures alignment with revenue goals and client expectations. The Executive Chef is also responsible for auditing storerooms and enforcing FIFO inventory practices to maintain product quality and reduce waste.
Beyond culinary and management duties, the position demands adherence to workplace safety regulations, including food safety, ergonomics, and emergency response programs, to maintain a safe kitchen and work environment. The Executive Chef contributes to annual food budget estimates and controls expenditures to support the financial success of the food and beverage operations.
This role requires a highly flexible schedule, with availability during nights, weekends, and holidays based on business demands. Great Wolf Lodge values diversity and is committed to equal employment opportunities, encouraging all qualified individuals to apply regardless of background or status. The pay rate is competitive and based on multiple factors including education, experience, and performance. Additional benefits may include bonuses, paid time off, and other employee perks, making this an attractive opportunity for culinary professionals seeking growth in a dynamic resort environment.
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
Mid Level (3-7 years)
Job Location
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