Restaurant Line Cook

Great Wolf Lodge•Gurnee, IL

About The Position

The Restaurant Line Cook prepares food according to recipes set by the executive chef, maintaining meal quality and helping exceed guest expectations in a fast-paced hospitality environment. The role may involve stations such as Pantry, Fryer, Broiler/Grill, Sauté, Dessert, Buffet or Banquet, and Buffet Action Stations. The cook prepares and executes orders, supports food and supply inventory, maintains clean and safe work areas and equipment, and coordinates daily work with kitchen colleagues and culinary leaders. Scheduling may be full-time, part-time, and flexible, with flexibility needed for nights, weekends, and holidays based on business demands.

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 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 nights, weekends, and holidays as needed, based on business demands.
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 a la carte or buffet line cook, or resort or hotel cook.
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 and sanitation regulations and applicable food safety program standards.
Prepare fruits, vegetables, meats, poultry, fish, and other ingredients for restaurant and banquet service.
Prepare and execute food orders according to guest preferences, in a timely manner while handling multiple orders.
Prepare food according to recipe guidelines; taste and adjust flavor with assistance from supervisors and chefs.
Weigh and measure designated ingredients to control recipes.
Coordinate with the Main Kitchen Cook on daily preparation, workstation restocking, meal breaks, and end-of-shift cleaning.
Maintain food and supply stock by inventorying, requisitioning, verifying receipts, storing items, and promptly reporting shortages to the chef.
Monitor food, paper goods, and small-wares supplies in the heart-of-house area and replenish as needed.
Maintain sufficient clean, sanitary dishes and utensils in good condition.
Clean work and food storage areas, equipment, and utensils; remove and segregate 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.
At the end of the shift, check out and communicate shift information to a culinary leader.