Restaurant Line Cook

Great Wolf Lodge•Colorado Springs, CO

About The Position

The Restaurant Line Cook works in a fast-paced environment and prepares food according to recipes set by the executive chef, maintaining meal quality and striving to exceed guest expectations. The role includes preparing and cooking food for restaurants and banquets, fulfilling multiple guest orders promptly, maintaining food safety and sanitation standards, and supporting kitchen operations across a variety of stations, including pantry, fryer, broiler/grill, sauté, dessert, buffet, and banquet stations. The cook maintains operating, temperature, cleaning, line-check, and food-waste records; monitors and replenishes supplies; keeps food, equipment, utensils, and work areas clean and safe; and coordinates daily preparation, workstation restocking, breaks, and end-of-shift duties with other kitchen staff. The position may require flexible scheduling, including nights, weekends, and holidays. Great Wolf describes opportunities for cross-training and development, training through Great Wolf University, employee perks, wellness resources, and diversity and inclusion programs.

Requirements

High school diploma or equivalent experience.
At least two years of previous cook experience in a similar environment.
Comprehensive knowledge of food preparation and demonstrated 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 according to business demands, including nights, weekends, and holidays as needed.
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

Completion of or enrollment in a culinary certification or degree program.
Experience as an à la carte or buffet line cook and/or resort or hotel cook experience.
Previous leadership experience.
Proven teamwork.
Professional image that inspires trust and confidence.
Enthusiastic and positive energy.

Responsibilities

Follow department operating procedures and complete daily temperature logs, cleaning logs, line check sheets, and food waste sheets.
Comply with food-handling, sanitation, and Ecosure or similar food safety program standards.
Prepare fruits, vegetables, meats, poultry, fish, and other ingredients used in restaurants and banquets.
Prepare and execute food orders according to guest preferences in a timely manner while managing multiple orders.
Prepare food according to recipe guidelines, taste and adjust for flavor with assistance from supervisors and chefs, and weigh and measure ingredients.
Coordinate with the Main Kitchen Cook on daily preparation, workstation restocking, meal breaks, and end-of-shift cleaning.
Monitor and replenish food, paper goods, small wares, dishes, utensils, and other supplies; support inventory stocking and requisitioning and report shortages promptly.
Keep dishware used in cooking and serving clean, sanitary, and in good condition.
Clean work areas, food storage areas, equipment, and utensils; manage garbage; and follow sanitation procedures and legal requirements.
Maintain equipment cleaning schedules, follow operating instructions, troubleshoot breakdowns, perform preventive maintenance, maintain supplies, and request repairs as needed.
Assist and support operations at the request of the Sous Chef, Executive Chef, or other property leadership.
Check out at the end of the shift and communicate shift information to the culinary leader.