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.

Join our Pack:

• Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels.
• Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives.
• Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training.
• Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund.
• Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.

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 a 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 ensures 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 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.

• Medical, Dental, and Vision insurance.
• Health savings account.
• Telehealth resources.
• Life insurance.
• 401K with employer match.
• Paid vacation time off.
• Paid parental leave.

• High School degree or equivalent.
• 3+ years experience in restaurant kitchen(s).
• Flexibility regarding scheduling based on business demands, including nights, weekends, and holidays.
• Successful completion of criminal background check and drug screen.
• Culinary education degree (desired).
• 1+ years experience in restaurant supervisory/leadership role (desired).
• Training and/or experience with hands-on equipment maintenance (desired).
• Understanding of sanitation-related issues.
• Proven teamwork skills.
• Ability to project a professional image.