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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Exact $22.00
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 renowned for its vibrant water park resorts and family-friendly entertainment destinations. Dedicated to delivering exceptional guest experiences, Great Wolf has established a strong reputation for high-quality hospitality in a dynamic and fast-paced environment. As part of a large network of resorts across North America, Great Wolf provides a unique blend of fun, adventure, and comfort to families and guests of all ages, making it a prime destination for unforgettable vacations. The company values its team members and offers numerous opportunities for professional growth and development, investing in their employees through comprehensive training programs,... Show More
Job Requirements
- High school degree or equivalent
- three years of cook experience in a similar environment
- comprehensive knowledge of food preparation and sanitation precautions
- ability to work with Point of Sale system and Kitchen Display System
- flexible scheduling including nights, weekends and holidays
- ability to obtain local or state food handling permits and serv safe certification
- 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 precautions
- proven teamwork skills
- ability to project 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
- ensure 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 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
- 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 using FIFO and ensure adherence to health code requirements
- keep supplies and food ready by inventorying stock and supporting in stocking food and supply inventory
- requisition supplies and foodstuffs
- verify receipt
- store items and inform chef of shortages timely
- maintain safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils
- segregate and remove garbage
- steam-clean or hose garbage containers
- follow sanitation standards and 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 all dishware used in cooking is clean and sanitary
- maintain correct cleaning schedules on all equipment
- keep equipment operating by following operating instructions and troubleshooting breakdowns
- maintain supplies and perform preventive maintenance
- call 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 food and beverage operations team
- check out with Sous Chef or Executive Chef at end of shift
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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