What are the responsibilities and job description for the Executive Sous Chef position at Great Wolf Lodge?
Pay : $85000 per year - $85000 per year
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.
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.
Benefits :
Medical, Dental, and Vision insurance
Health savings account
Telehealth resources
Life insurance
401K with employer match
Paid vacation time off
Paid parental leave
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 regulation
Basic Qualifications & Skills
Desired Qualifications & Traits
Physical Requirements
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. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
Salary : $85,000
