Lead Line Cook

Great Wolf Lodge•Fitchburg, MA

4d•$24

About The Position

At Great Wolf, the Lead Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Lead Line Cook manages the operations of the kitchen in the absence of the Sous Chef, oversees preparation of food and inventory levels of the kitchen, and assists with training employees.

Requirements

High School degree or equivalent.
Three years of cook experience in a similar environment.
Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment.
Possess the ability to work with Point of Sale system and Kitchen Display System.
Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
Must be able to obtain local or state food handling permits and serv safe food handling certification as required.
Successful completion of criminal background check and drug screen.

Nice To Haves

Culinary education degree preferred.
One year of experience in lead line cook, supervisor or leadership role
Previous 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

Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets.
Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets.
Oversees the activities of the kitchen staff and monitors food production and presentation.
Resolves operational issues.
Manages the successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties, while maintaining a consistently positive operational flow.
Maintain working rapport with all hotel staff for efficient operation and service to guests.
Assist all restaurants (including quick service) during peak business levels. The lead line cook can be re-deployed as needed to support the operation.
Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef.
Monitor supply levels of food, paper goods and small wares. Oversee replenishment as necessary.
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.
Keeps supplies and food ready by inventorying stock; supports in stocking food & supply inventory; requisitioning supplies and foodstuffs; verifying receipt; storing; informs chef of any shortages in a timely manner.
Maintain safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations.
Maintain and follow all Ecosure or similar food safety and sanitation program standards.
Direct Dishwashers to maintain appropriate levels of dishes and utensils; ensure that all dishware used in cooking is always clean and sanitary.
Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs.
Assist and 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 F&B operations team; at the end of the shift check out with Sous Chef / Executive Chef.