Sous Chef


JOB REQUIREMENTS: Job Description Pay: $0 per hour At Great Wolf,
theResort 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 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 APPLICATION INSTRUCTIONS: Apply Online: