Culinary Team Lead

7 days ago

Garden Grove, California, United States Great Wolf Lodge Full time

About the Role

The Resort Sous Chef at Great Wolf Lodge is a key member of our culinary team, responsible for managing the kitchen operations in the absence of the Executive Chef. This role requires a high level of expertise in food preparation, inventory management, and team leadership.

Key Responsibilities

  • Assist the Executive Chef in 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.
  • Work with the Executive 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 the 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 the 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 the Executive Chef.
  • Ensure the 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 the 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 regulations.

Requirements

  • High School degree or equivalent.
  • 3+ years of experience in restaurant kitchen(s).
  • Must be flexible regarding scheduling based on business demands, including nights, weekends, and holidays as needed.
  • Successful completion of a criminal background check and drug screen.

Preferred Qualifications

  • Culinary education degree.
  • 1+ years of 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 a 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.

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