At Great Wolf, the Resort Sous Chef works in a fast-paced, exciting environment to deliver on our commitment to high-quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees.

Essential Duties & Responsibilities:

• Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge.
• Maintains and follows all local Health Department food preparation codes and regulations.
• Works 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 in accordance with merchandising and productivity standards, cost controls, and forecast needs.
• Maintains working rapport with all hotel staff for efficient operation and service to guests.
• Contributes to the creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals.
• Assists with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements.
• Performs food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes.
• Prepares all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef.
• Ensures back of house area adheres to the highest standards of cleanliness, presentation, and service.
• Maintains appropriate levels of necessary dishes and utensils; keeps all dishware used in cooking and serving clean and sanitary at all times.
• Monitors supply levels in back of house area and replenishes as necessary.
• Monitors equipment operation, performs preventative maintenance, troubleshoots breakdowns, maintains supplies, and calls for repairs as necessary.
• Ensures compliance with all food-handling and sanitation regulations.

Physical Requirements:

• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist.
• Able to stand for long periods of time.

• Competitive salary of $65,000 per year.
• Flexible scheduling based on business demands.
• Opportunities for training and career advancement.

• High School degree or equivalent.
• 3+ years experience in restaurant kitchen(s).
• Culinary education degree.
• 1+ years experience in a restaurant supervisory/leadership role.
• Understanding of sanitation-related issues.
• Strong teamwork and communication skills.