Job Overview

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Employment Type

Full-time
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Compensation

Hourly
Exact $24.75
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Work Schedule

Flexible
Weekend Shifts
Night Shifts
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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 well-established hospitality company known for creating memorable family experiences through its water parks, resorts, and entertainment venues. Renowned for its commitment to exceptional service and high-quality guest experiences, Great Wolf operates various properties across the United States and Canada. Their resorts blend adventure, entertainment, and dining to provide unique vacation opportunities suited to families and guests of all ages. The company prides itself on fostering a supportive work environment where employees can grow their careers and thrive in a team-focused culture.

The position of Lead Line Cook at Great Wolf is an exciting opportunity within the hospitality and food service industry. This role is essential for maintaining operational excellence in the kitchen area, ensuring that food preparation meets the highest standards of quality and safety. The Lead Line Cook acts as the operational leader of the kitchen in the absence of the Sous Chef, overseeing kitchen staff activities, managing food inventory, and assisting with training new employees. The role requires working in a fast-paced environment where attention to detail, teamwork, and leadership are critical to success.

As a Lead Line Cook, the individual will be responsible for supporting the food production process, adhering to all health and safety regulations, supervising the kitchen line during shifts, and ensuring a smooth and efficient operation throughout service hours. They will collaborate closely with other kitchen and hotel staff to deliver timely, consistent, and delicious meals that align with the brand standards and guest expectations. This role offers a competitive pay rate of $24.75 per hour and includes opportunities for career development through Great Wolf University, hands-on training, and leadership programs.

Great Wolf values diversity and inclusion, encouraging employees to bring their authentic selves to work in a welcoming environment. The company offers a range of benefits for employee well-being, including medical, dental, and vision coverage, health savings accounts, telehealth services, life insurance, paid vacation, parental leave, and retirement plans with employer matching. Flexible scheduling and support programs such as the Employee Assistance Program and Employee Relief Fund demonstrate the company’s commitment to work-life balance and employee support.

This role is ideal for candidates who have substantial experience in food preparation and kitchen operations, particularly those with a background in hotel or resort food service. Candidates who possess leadership skills, an understanding of sanitation practices, and a passion for culinary excellence will find this position rewarding. The Lead Line Cook is a pivotal contributor to Great Wolf’s goal of delivering exceptional dining experiences that enhance the overall guest stay.

Job Requirements

  • High school degree or equivalent
  • three years of cook experience in a similar environment
  • comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment
  • possess the ability to work with Point of Sale system and Kitchen Display System
  • must be flexible regarding scheduling based on business demands, including nights, weekends and holidays as needed
  • must be able to obtain local or state food handling permits and serv safe food handling certification as required
  • successful completion of criminal background check and drug screen

Job Qualifications

  • Culinary education degree preferred
  • one year of experience in lead line cook, supervisor or leadership role
  • previous 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

  • Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets
  • maintain and follow all department operating procedures including completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets
  • oversee the activities of the kitchen staff and monitor food production and presentation
  • resolve operational issues
  • manage the successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties while maintaining a positive operational flow
  • maintain working rapport with all hotel staff for efficient operation and service to guests
  • assist all restaurants including quick service during peak business levels and redeploy as needed to support the operation
  • prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef
  • monitor supply levels of food, paper goods and small wares and oversee replenishment as necessary
  • assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO and ensure adherence to health code requirements
  • keep supplies and food ready by inventorying stock, supporting in stocking food and supply inventory, requisitioning supplies and foodstuffs, verifying receipt, storing, and informing chef of any shortages timely
  • maintain a safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils, segregating and removing garbage, steam-cleaning or hosing garbage containers, following sanitation standards and procedures, and complying with legal regulations
  • maintain and follow all Ecosure or similar food safety and sanitation program standards
  • direct dishwashers to maintain appropriate levels of dishes and utensils and ensure that all dishware used in cooking is clean and sanitary
  • maintain correct cleaning schedules on all equipment, keep equipment operating by following operating instructions, troubleshooting breakdowns, maintaining supplies, performing preventive maintenance, and calling for repairs
  • assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership
  • prepare schedules for approval by the Executive Chef
  • prepare and communicate closing reports and shift information to the F&B operations team and check out with Sous Chef or Executive Chef at the end of the shift

Job Criteria

Experience

Mid Level (3-7 years)


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