Restaurant Line Cook

Great Wolf Lodge•La Grange, GA

About The Position

The Restaurant Line Cook prepares food according to recipes established by the executive chef, maintaining meal quality and helping exceed guest expectations in a fast-paced hospitality environment. The role involves preparing ingredients and orders for restaurants and banquets, working at various kitchen stations, maintaining food safety and sanitation standards, monitoring and replenishing supplies, and coordinating with culinary colleagues and leaders. 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 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 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 a la carte or buffet line cook, or resort or hotel cook experience.
Previous leadership experience.
Demonstrated 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 to preference and on time while handling multiple orders simultaneously.
Prepare food according to recipe guidelines, taste and adjust flavors 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.
Work at possible stations including Pantry, Fryer, Broiler/Grill, Sauté, Dessert Station, Buffet or Banquet, and Buffet Action Stations.
Monitor and help stock food and supply inventory; requisition supplies, verify deliveries, store items, and report shortages to the chef promptly.
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 areas, food storage areas, equipment, and utensils; handle garbage; and follow sanitation procedures and legal requirements.
Maintain equipment cleaning schedules, follow operating instructions, troubleshoot breakdowns, maintain supplies, perform preventive maintenance, 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 a culinary leader.