Lead Line Cook

Great Wolf Lodge•Traverse City, MI

About The Position

The Lead Line Cook works in a fast-paced hospitality environment and helps deliver high-quality food and service. The role manages kitchen operations when the Sous Chef is absent, oversees food preparation and kitchen inventory, and assists with employee training. The Lead Line Cook reports to the Sous Chef and prepares and presents food for restaurants and banquets, while supporting other restaurant operations during peak periods as needed. The position oversees kitchen staff and food production, maintains operating and food-safety procedures, resolves operational issues, coordinates preparation and workstation restocking, and helps maintain a clean, safe, and efficient kitchen. It monitors food and supply inventory, supports storeroom audits and FIFO storage, directs dishwashing work, and helps maintain kitchen equipment. The role also prepares schedules for Executive Chef approval and communicates closing reports and shift information to the food and beverage operations team.

Requirements

High school degree or equivalent.
Three years of cook experience in a similar environment.
Comprehensive knowledge of food preparation and ability to understand sanitation issues and precautions needed for a clean food preparation environment.
Ability to work with a Point of Sale system and Kitchen Display System.
Flexibility to work nights, weekends, and holidays as needed based on business demands.
Ability to obtain local or state food handling permits and ServSafe food handling certification as required.
Successful completion of a criminal background check and drug screen.
Ability to lift up to 40 pounds, bend, stretch, and twist; stand for long periods; work in hot or cold environments; and work around continuous moderate noise.

Nice To Haves

Culinary education degree.
One year of experience in a lead line cook, supervisor, or leadership role.
Previous kitchen experience in the hotel or resort industry.
Understanding of sanitation-related issues and precautions needed to ensure a clean food preparation environment.
Proven teamwork.
Professional image that inspires trust and confidence.
Enthusiastic and positive energy.

Responsibilities

Report to the Sous Chef and help prepare and present food for restaurants and banquets.
Maintain department operating procedures and complete temperature logs, cleaning logs, line check sheets, and food waste sheets.
Oversee kitchen staff activities and monitor food production and presentation.
Resolve operational issues and maintain a positive operational flow.
Coordinate daily preparation, workstation restocking, meal breaks, and end-of-shift cleaning.
Maintain a working rapport with hotel staff to support efficient operations and guest service.
Assist all restaurants, including quick service, during peak business periods and support other operations as needed.
Prepare food according to recipe guidelines and taste and adjust for flavor with assistance from the chef.
Monitor food, paper goods, and small wares; oversee replenishment as necessary.
Assist with food storeroom audits and storage, using FIFO practices and meeting health code requirements.
Inventory, stock, requisition, receive, and store food and supplies; inform the chef of shortages promptly.
Clean work areas, storage areas, equipment, and utensils; remove garbage and follow sanitation procedures and legal requirements.
Follow Ecosure or similar food safety and sanitation program standards.
Direct dishwashers to maintain appropriate levels of clean, sanitary dishes and utensils.
Maintain equipment cleaning schedules, follow operating instructions, troubleshoot breakdowns, perform preventive maintenance, and call for repairs.
Support the operation at the request of the Sous Chef, Executive Chef, or other property leadership.
Prepare schedules for approval by the Executive Chef.
Prepare and communicate closing reports and shift information to the food and beverage operations team, and check out with the Sous Chef or Executive Chef at shift end.