Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $65,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
annual bonuses
Health Insurance
Dental Insurance
Retirement Plan
Employee Discounts
Training and Development
Job Description
Great Wolf Resorts is a leading chain of indoor water park resorts known for providing a unique family-friendly experience with a blend of water attractions, entertainment, and hospitality. Established with a commitment to delivering exceptional service, Great Wolf offers vacation stays designed around the needs of families and individuals seeking fun and relaxation in an immersive environment. The company emphasizes high-quality guest experiences supported by skilled and dedicated team members who contribute to creating memorable moments for guests.
The role of Resort Sous Chef at Great Wolf is pivotal in sustaining the culinary excellence guests expect while maintaining efficient kitchen operations. This position entails working under the dynamic and sometimes fast-paced environment of resort hospitality, where the demand for superior food and service quality is constant. As the Resort Sous Chef, you will operate as the second-in-command in the kitchen hierarchy, stepping in to manage kitchen activities in the absence of the Executive Chef. This includes overseeing food preparation across multiple venues within the lodge, ensuring inventory levels are maintained, and that all kitchen activities comply with local health and safety regulations.
The Resort Sous Chef plays an integral role in employee management, assisting with the hiring, training, and scheduling of kitchen staff, which includes chefs, cooks, and other culinary team members. They must foster a collaborative and positive work environment while enforcing productivity and cost control standards. Creativity is also valued in this role, as the Sous Chef contributes to the development of innovative menus inspired by current culinary trends and regional preferences, supporting the resort's goals for revenue and profitability.
Attention to detail is paramount, from performing food preparation tasks for all types of ingredients to ensuring the back of house maintains the highest cleanliness and presentation standards. The Sous Chef is also responsible for monitoring kitchen equipment, performing routine maintenance and coordinating repairs to avoid disruption in service. Physical stamina is required, given the demands of kitchen work, including lifting, standing for extended periods, and handling various physical movements.
This position offers an annual salary of $65,000 and includes additional compensation factors such as bonuses, paid time off, and other benefits aligned with Great Wolf's total rewards program. Ideal candidates will have demonstrated experience in restaurant kitchens, strong leadership skills, and culinary education is preferred. Flexibility in scheduling, a commitment to health and safety compliance, and a professional demeanor contributing to a positive team atmosphere are essential qualities for success in this role.
By joining Great Wolf as a Resort Sous Chef, you become part of a dedicated team focused on excellence in hospitality and culinary arts, supporting a resort environment where guests can enjoy high-quality meals and exceptional service during their visit.
The role of Resort Sous Chef at Great Wolf is pivotal in sustaining the culinary excellence guests expect while maintaining efficient kitchen operations. This position entails working under the dynamic and sometimes fast-paced environment of resort hospitality, where the demand for superior food and service quality is constant. As the Resort Sous Chef, you will operate as the second-in-command in the kitchen hierarchy, stepping in to manage kitchen activities in the absence of the Executive Chef. This includes overseeing food preparation across multiple venues within the lodge, ensuring inventory levels are maintained, and that all kitchen activities comply with local health and safety regulations.
The Resort Sous Chef plays an integral role in employee management, assisting with the hiring, training, and scheduling of kitchen staff, which includes chefs, cooks, and other culinary team members. They must foster a collaborative and positive work environment while enforcing productivity and cost control standards. Creativity is also valued in this role, as the Sous Chef contributes to the development of innovative menus inspired by current culinary trends and regional preferences, supporting the resort's goals for revenue and profitability.
Attention to detail is paramount, from performing food preparation tasks for all types of ingredients to ensuring the back of house maintains the highest cleanliness and presentation standards. The Sous Chef is also responsible for monitoring kitchen equipment, performing routine maintenance and coordinating repairs to avoid disruption in service. Physical stamina is required, given the demands of kitchen work, including lifting, standing for extended periods, and handling various physical movements.
This position offers an annual salary of $65,000 and includes additional compensation factors such as bonuses, paid time off, and other benefits aligned with Great Wolf's total rewards program. Ideal candidates will have demonstrated experience in restaurant kitchens, strong leadership skills, and culinary education is preferred. Flexibility in scheduling, a commitment to health and safety compliance, and a professional demeanor contributing to a positive team atmosphere are essential qualities for success in this role.
By joining Great Wolf as a Resort Sous Chef, you become part of a dedicated team focused on excellence in hospitality and culinary arts, supporting a resort environment where guests can enjoy high-quality meals and exceptional service during their visit.
Job Requirements
- High school degree or equivalent
- 3+ years experience in restaurant kitchen(s)
- 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
- Able to lift up to 30 lbs
- Able to bend, stretch, and twist
- Able to stand for long periods of time
Job Qualifications
- High school degree or equivalent
- 3+ years experience in restaurant kitchen(s)
- Culinary education degree preferred
- 1+ years experience in restaurant supervisory or leadership role preferred
- Training and/or experience with hands-on equipment maintenance preferred
- Prior kitchen experience in hotel or resort industry preferred
- 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
- Assist the Chef with directing 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
- Work with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food according to merchandising and productivity standards, cost controls and forecast needs
- Maintain working rapport with all hotel staff for efficient operation and service to guests
- Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and revenue and profitability goals
- Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO and ensure adherence to all health code requirements
- Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes
- Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef
- Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service
- Maintain appropriate levels of necessary dishes and utensils
- keep all dishware clean and sanitary at all times
- Monitor supply levels in back of house area and replenish as necessary
- Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary
- Ensure compliance with all food-handling and sanitation regulations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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