Lead Line Cook

Great Wolf Lodge•Naples, FL

About The Position

The Lead Line Cook works in a fast-paced hospitality environment, preparing and presenting food for restaurants and banquets. The role manages kitchen operations when the Sous Chef is absent, oversees food preparation and production, monitors inventory, supports staff training, and helps maintain efficient daily operations. The position may be redeployed to support other restaurants, including quick service, during peak business periods. The Lead Line Cook follows department operating procedures and food safety and sanitation standards; coordinates prep, workstation restocking, meal breaks, cleaning, dishwashing, and equipment upkeep; and communicates shift information and closing reports to the food and beverage operations team. The role reports to the Sous Chef and supports the Sous Chef, Executive Chef, and other property leadership as requested. Schedules are prepared for Executive Chef approval. The position pays $24 per hour. Scheduling must be flexible to meet business demands, including nights, weekends, and holidays. The work involves lifting up to 40 pounds, bending, stretching, twisting, standing for long periods, hot or cold environments, and continuous moderate noise.

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 business needs require.
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 preferred.
One year of experience as a lead line cook, supervisor, or in a leadership role.
Previous kitchen experience in the hotel or resort industry.
Understanding of sanitation-related issues and precautions necessary 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 in restaurants and banquets.
Maintain department operating procedures and ensure daily temperature logs, cleaning logs, line check sheets, and food waste sheets are completed.
Oversee kitchen staff activities and monitor food production and presentation.
Resolve operational issues and maintain a positive operational flow through daily prep, 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 levels and support operations as needed.
Prepare food according to recipe guidelines, tasting and adjusting for flavor with assistance from the chef.
Monitor food, paper goods, and small-wares supplies and oversee replenishment.
Assist with food storeroom audits and storage; use FIFO practices and ensure health code compliance.
Inventory and stock food and supplies, requisition items, verify receipts, store goods, and report shortages to the chef in a timely manner.
Clean work areas, food 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 adequate supplies of clean, sanitary dishes and utensils, including cookware.
Maintain equipment cleaning schedules, follow operating instructions, troubleshoot breakdowns, maintain supplies, perform preventive maintenance, and request repairs.
Support operations 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 F&B operations team, and check out with the Sous Chef or Executive Chef at shift end.