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Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $22.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
telehealth
Life insurance
401k with employer match
Paid vacation time off
Paid parental leave
Job Description
Great Wolf Lodge is a well-known family-friendly resort and indoor water park company that provides not only memorable recreational experiences but also emphasizes a strong commitment to hospitality and employee development. As a prominent establishment in the hospitality and entertainment industry, Great Wolf Lodge offers a dynamic and energetic workplace culture focusing on guest satisfaction, employee growth, and community inclusion. Known for its vast indoor water parks, themed lodging, and diverse dining options, Great Wolf Lodge is dedicated to combining fun, comfort, and service quality to create unforgettable experiences for families and guests of all ages.
The Lead Line ... Show More
The Lead Line ... 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
- 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 ServSafe certification
- Successful completion of criminal background check and drug screen
Job Qualifications
- 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
- 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 ServSafe food handling certification as required
- Successful completion of criminal background check and drug screen
- Culinary education degree preferred
- One year of experience in lead line cook, supervisor or leadership role
- Previous kitchen experience in hotel or resort industry
- 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
- 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
- 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
- Oversee replenishment as necessary
- Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO and ensure adherence to all health code requirements
- Keep supplies and food ready by inventorying stock
- support in stocking food and supply inventory
- requisition supplies and foodstuffs
- verify receipt
- inform chef of any shortages in a timely manner
- 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 procedures
- comply 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
- ensure that all dishware used in cooking is always clean and sanitary
- Maintain correct cleaning schedules on all equipment
- keep equipment operating by following operating instructions
- troubleshoot breakdowns
- maintain supplies
- 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 F&B operations team
- at the end of the shift check out with Sous Chef / Executive Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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