Lead Line Cook

Colorado Springs, CO, USA|

Job Overview

Compensation

Hourly

Exact $22.00

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 leading hospitality company renowned for its commitment to creating memorable family experiences at its indoor water parks and resort locations across North America. As a family-friendly resort brand, Great Wolf offers guests a unique combination of fun, adventure, and quality hospitality services in an immersive environment that appeals to all age groups. The company is dedicated to fostering a dynamic workplace culture that supports career growth and personal development while emphasizing the importance of diversity, inclusion, and employee well-being.

The Lead Line Cook position at Great Wolf is pivotal within the food and beverage team. This role operates in a fast-paced, exciting environment where delivering high-quality hospitality is paramount. As the Lead Line Cook, you will play a critical role in managing kitchen operations in the absence of the Sous Chef, ensuring that food preparation and presentation meet the company’s standards. You will oversee inventory levels, maintain compliance with food safety and sanitation procedures, and support kitchen staff through training and operational guidance. This role requires strong leadership skills, culinary expertise, and the ability to maintain a positive, smooth flow of kitchen operations even during peak business hours. With a pay rate of $22.00 per hour, this position offers a competitive wage as part of Great Wolf’s total compensation package, which includes various employee benefits and opportunities for career advancement.

In addition to managing daily kitchen activities, the Lead Line Cook is responsible for maintaining food safety standards using systems like Ecosure, executing inventory audits, and assisting with scheduling and communication with the broader food and beverage operations team. This position supports multiple dining venues within the resort, including restaurants and quick-service outlets, and must be adaptable to the demands of a bustling hospitality environment. Those joining Great Wolf will benefit from the company’s emphasis on learning and growth through Great Wolf University, with opportunities for training in culinary skills, leadership, and wellness support programs. The company values employees’ unique contributions and fosters a setting that celebrates diversity and inclusion.

Overall, this role is an excellent opportunity for experienced culinary professionals seeking to advance their careers within a supportive and thriving hospitality brand. The successful candidate will thrive in a team-oriented atmosphere, demonstrate a commitment to operational excellence, and be motivated to deliver outstanding guest experiences through their culinary talents and leadership abilities.

Job Requirements

High school degree or equivalent
three years of cook experience in a similar environment
ability to work with point of sale and kitchen display systems
flexibility regarding 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
able to lift up to 40 lbs
able to bend, stretch, and twist
able to stand for long periods of time
able to work in hot/cold environments
able to work around continuous moderate noise levels

Job Qualifications

High school degree or equivalent
three years of cook experience in a similar environment
comprehensive knowledge of food preparation and sanitation issues
ability to work with point of sale and kitchen display systems
flexible regarding 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
culinary education degree preferred
one year of experience in a lead line cook, supervisor or leadership role preferred
previous kitchen experience in hotel/resort industry preferred
understanding of sanitation-related issues and precautions
proven teamwork
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 daily temperature logs, 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 guest service
assist all restaurants including quick service during peak business levels and redeploy as needed
prepare all food items per recipe guidelines and adjust for flavor with chef’s assistance
monitor supply levels of food, paper goods and small wares and oversee replenishment
assist with audit of food storeroom items and ensure adherence to health code requirements
keep supplies and food ready by inventorying stock and support in stocking, requisitioning, verifying receipt and storing
maintain safe, secure and healthy work environment by cleaning work areas, equipment, segregating and removing garbage, following sanitation standards and regulations
maintain and follow food safety and sanitation program standards
direct dishwashers to maintain dish and utensil levels and ensure cleanliness
maintain cleaning schedules on equipment, keep equipment operating through preventive maintenance and repairs
assist and support operation at the request of sous chef, executive chef or leadership
prepare schedules for approval by executive chef
prepare and communicate closing reports and shift information to food and beverage operations team and check out with sous chef or executive chef at shift end