Job Description

Pay: $70000 per year - $75000 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.

Essential Duties & Responsibilities

Assists the Chef with directing the preparation and presentation of all foods in all venues of the LodgeMaintain and follow all local Health Department food preparation codes and regulationsWorks 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 needsMaintain working rapport with all hotel staff for efficient operation and service to guestsContribute 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 goalsAssist 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 requirementsPerform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipesPrepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chefEnsure back of house area adheres to the highest standards of cleanliness, presentation, and serviceMaintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all timesMonitor supply levels in back of house area and replenish as necessaryMonitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessaryEnsure compliance with all food-handling and sanitation regulation

Basic Qualifications & Skills

High School degree or equivalent3+ years experience in restaurant kitchen(s)Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as neededSuccessful completion of criminal background check and drug screen

Desired Qualifications & Traits

Culinary education degree1+ years experience in restaurant supervisory/leadership roleTraining and/or experience with hands-on equipment maintenancePrior kitchen experience in hotel/resort industryUnderstanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environmentProven teamworkProjects professional image that inspires trust and confidenceEnthusiastic and positive energy

Physical Requirements

Able to lift up to 30 lbs.Able to bend, stretch, and twistAble 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. 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.