Executive Sous Chef

Great Wolf Lodge•Sandusky, OH

3d•$0 - $60,000

About The Position

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.

Requirements

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
Able to lift up to 30 lbs.
Able to bend, stretch, and twist
Able to stand for long periods of time

Nice To Haves

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 professional image that inspires trust and confidence
Enthusiastic and positive energy

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