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 the absence of the Executive Chef, oversees the 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.
• Maintain and follow 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.
• 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 in accordance with revenue and profitability goals.
• Assist 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.
• 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 used in cooking and serving 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.

Basic Qualifications & Skills:

• 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.

Desired Qualifications & Traits:

• Culinary education degree.
• 1+ years experience in restaurant supervisory/leadership role.
• Training and/or experience with hands-on equipment maintenance.
• Prior kitchen experience in hotel/resort industry.
• Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment.
• Proven teamwork.
• Projects a professional image that inspires trust and confidence.
• Enthusiastic and positive energy.

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.
• Opportunity for professional growth and development.

• High School degree or equivalent.
• 3+ years experience in restaurant kitchen(s).
• Culinary education degree preferred.
• 1+ years experience in restaurant supervisory/leadership role.
• Training and/or experience with hands-on equipment maintenance.
• Understanding of sanitation-related issues.
• Proven teamwork and ability to maintain a professional image.
• Able to lift up to 30 lbs and stand for long periods.