Restaurant Line Cook

Great Wolf Lodge•Scottsdale, AZ

10d

About The Position

The Restaurant Line Cook works in a fast-paced environment preparing food according to recipes set by the executive chef, maintaining meal quality, and exceeding guest expectations. The role involves preparing ingredients and fulfilling food orders across restaurant and banquet stations while complying with food-handling, sanitation, and food-safety standards. The cook maintains workstation supplies and cleanliness, monitors and replenishes inventory, maintains cooking and serving equipment, and coordinates prep and shift duties with kitchen colleagues and culinary leaders. Workstations may include Pantry, Fryer, Broiler/Grill, Sauté, Dessert Station, Buffet or Banquet, and Buffet Action Stations. The position requires scheduling flexibility, including nights, weekends, and holidays as needed.

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 the ability to understand sanitation issues and precautions needed to maintain a clean food-preparation environment.
Ability to work with a Point of Sale system and Kitchen Display System.
Flexibility to work schedules based on 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 and 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 and in a timely manner, handling multiple orders at once.
Prepare food according to recipe guidelines, taste and adjust flavors with assistance from supervisors and chefs, and weigh and measure ingredients.
Coordinate daily preparation, workstation restocking, meal breaks, and end-of-shift cleaning with the Main Kitchen Cook.
Inventory, stock, requisition, receive, and store food and supplies; inform the chef promptly of shortages.
Monitor and replenish food, paper goods, and small wares in the heart-of-house area.
Maintain appropriate levels of dishes and utensils and keep dishware clean, sanitary, and in good condition.
Clean work and food-storage areas, equipment, and utensils; remove and segregate garbage; and follow sanitation procedures and legal regulations.
Follow equipment cleaning schedules and operating instructions, troubleshoot breakdowns, maintain supplies, perform preventive maintenance, and call for 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 a culinary leader.