Sous Chef

Pay:

$0 per hour At Great Wolf, the

Resort Sous Chefworks in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees.

Essential Duties & Responsibilities

Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge

Maintain and follow all local Health Department food preparation codes and regulations

Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs

Maintain working rapport with all hotel staff for efficient operation and service to guests

Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals

Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements

Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes

Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef

Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service

Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times

Monitor supply levels in back of house area and replenish as necessary

Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary

Ensure compliance with all food-handling and sanitation regulation

Basic Qualifications & Skills

High School degree or equivalent3+ years experience in restaurant kitchen(s)Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed

Successful completion of criminal background check and drug screen

Desired Qualifications & Traits

Culinary education degree1+ years experience in restaurant supervisory/leadership role

Training and/or experience with hands-on equipment maintenance

Prior kitchen experience in hotel/resort industry

Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment

Proven teamwork

Projects professional image that inspires trust and confidence

Enthusiastic and positive energy

Physical Requirements

Able to lift up to 30 lbs.

Able to bend, stretch, and twist

Able to stand for long periods of time