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.
• 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 and regional demographics.
• Assists with the 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 the assistance of the chef.
• Ensures the 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 the 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.

This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a), and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing, or disclosing compensation.

• Competitive salary of $65,000 per year.
• Opportunity to work in a fast-paced and exciting environment.
• Career growth and development opportunities.

• High School degree or equivalent.
• 3+ years of experience in restaurant kitchen(s).
• Flexibility regarding scheduling based on business demands.
• Successful completion of criminal background check and drug screen.
• Culinary education degree (preferred).
• 1+ years of experience in a restaurant supervisory/leadership role (preferred).
• Understanding of sanitation-related issues and knowledge of food safety.
• Proven teamwork and professional image.