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Grapevine

    Executive Sous Chef - Grapevine, United States - Great Wolf Lodge

    Great Wolf Lodge
    Great Wolf Lodge Grapevine, United States

    2 weeks ago

    Great Wolf Lodge background
    Tourism / Travel / Hospitality
    Description

    Pay:
    $80 per year

    -$83 per year

    At Great Wolf, the

    Resort Sous Chef

    works 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 equivalent
    3+ 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 degree
    1+ 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
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