Restaurant Line Cook

Great Wolf Lodge•Garden Grove, CA

13d•Onsite

About The Position

At Great Wolf, the Restaurant Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Restaurant Line Cook prepares food in accordance with recipes set by the executive chef, ensuring meal quality and exceeding guest expectations.

Requirements

High School diploma or equivalent experience.
Minimum two years of previous 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

Completion or enrollment in Culinary certification or degree preferred.
Experience as an a la carte or buffet line cook and/ or resort or hotel cook experience preferred.
Previous leadership experience preferred.
Proven teamwork.
Projects professional image that inspires trust and confidence.
Enthusiastic and positive energy.

Responsibilities

Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets.
Ensure compliance with all food-handling and sanitation regulations.
Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in restaurants and banquets.
Executes food orders according to guest preference in a timely manner while working on multiple orders at once.
Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of supervisor and chefs.
Controls recipes by weighing and measuring designated ingredients.
Coordinates with Main Kitchen Cook for successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties.
Possible work stations include: Pantry, Fryer, Broiler/Grill, Sauté, Dessert Station, Buffet or Banquet, Buffet Action Stations.
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.
Monitor supply levels of food, paper goods, and small wares in heart of house area, replenish as necessary.
Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean, sanitary, and in good condition always.
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.
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.
At the end of the shift, check out and communicate shift information with culinary leader.