Restaurant Line Cook

Great Wolf Lodge•Deerfield Township, OH

About The Position

The Restaurant Line Cook works in a fast-paced hospitality environment, preparing food according to recipes established by the executive chef and ensuring meal quality and guest satisfaction. The role includes food preparation and cooking across restaurant and banquet stations, maintaining food safety and sanitation standards, and keeping work areas, equipment, supplies, and dishware clean and ready for service. The position is offered with full-time, part-time, and flexible scheduling.

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 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 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, 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 and sanitation regulations and applicable food safety program standards.
Prepare fruits, vegetables, meats, poultry, fish, and other ingredients used in restaurants and banquets.
Prepare guest orders according to preferences and in a timely manner while handling multiple orders.
Prepare food according to recipe guidelines, taste and adjust flavors with assistance from supervisors and chefs, and weigh or measure ingredients as required.
Coordinate with the Main Kitchen Cook on daily preparation, workstation restocking, meal breaks, and end-of-shift cleaning.
Work at stations that may include Pantry, Fryer, Broiler/Grill, Sauté, Dessert, Buffet or Banquet, and Buffet Action Stations.
Monitor, inventory, replenish, and support the stocking of food, paper goods, supplies, and small wares; verify deliveries, store items, and promptly report shortages to the chef.
Maintain necessary dishes and utensils, ensuring dishware used in cooking and serving is clean, sanitary, and in good condition.
Clean and maintain work and food-storage areas, equipment, utensils, and garbage containers in accordance with sanitation procedures and legal requirements.
Follow equipment cleaning schedules and operating instructions, troubleshoot breakdowns, perform preventive maintenance, maintain supplies, and request repairs when needed.
Assist with 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.