Executive Chef: Lead Creative Menus & Kitchen Excellence

Great Wolf Lodge; Kansas City (KS); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental, and Vision insurance

Health savings account

401K with employer match

Paid vacation time off

Paid parental leave

Job summary

Great Wolf Lodge is seeking an experienced Restaurant Executive Chef to oversee all kitchen operations across venues, develop menus for profitability, and ensure compliance with health codes. You will lead and train chefs and cooks, manage inventory and budgets, and collaborate with F&B leadership on menu strategy and guest experience.

The role requires 5+ years in kitchen leadership, culinary education, and a strong track record in cost controls and staff development.

Qualifications

• High School degree or equivalent.
• 5+ years experience in restaurant kitchen(s).
• 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel matters.
• Knowledge of sanitation-related issues and precautions.
• Ability to work in a fast-paced kitchen environment and lead diverse teams.

Responsibilities

• Manage and direct the preparation and presentation of all foods in all venues.
• Maintain and follow all local Health Department food preparation codes and regulations.
• Ensure all licenses and training are maintained by staff.
• Hire, train, supervise, schedule and participate in activities of kitchen staff.
• Create and implement new menus and individual items for outlets based on trends and profitability.

Skills

Leadership

Menu development

Budgeting/financials

Staff coordination

Education

High School degree or equivalent

Culinary education degree

Job description

Great Wolf Lodge is seeking an experienced Restaurant Executive Chef to oversee all kitchen operations across venues, develop menus for profitability, and ensure compliance with health codes. You will lead and train chefs and cooks, manage inventory and budgets, and collaborate with F&B leadership on menu strategy and guest experience.

The role requires 5+ years in kitchen leadership, culinary education, and a strong track record in cost controls and staff development.