Lead Line Cook

Great Wolf Lodge; Sandusky (OH); On-site; USD 28,000 - 36,000; Full time

Benefits offered by this job

Life insurance

Medical, Dental, and Vision insurance

Paid time off

Paid parental leave

401K with employer match

Job summary

Great Wolf Lodge is seeking a Lead Line Cook in Sandusky, OH. The role involves managing kitchen operations in the Sous Chef's absence, supervising prep, ensuring food quality, and maintaining inventory.

The position requires 3+ years of cook experience, strong knowledge of sanitation, and flexibility for nights and weekends. Competitive pay and comprehensive benefits accompany this opportunity for growth in a hospitality-focused team.

Qualifications

• High School degree or equivalent.
• Three years of cook experience in a similar environment.
• Knowledge of sanitation and safe food preparation practices.
• Ability to operate POS and kitchen display systems.
• Flexibility for nights, weekends, and holidays; references to permits and certifications.

Responsibilities

• Report to the Sous Chef and assist with food preparation and presentation.
• Oversee kitchen staff activities and maintain daily prep and cleaning logs.
• Ensure efficient operation and food quality following recipes and standards.
• Support dining operations during peak times and assist with audits.
• Maintain inventory, FIFO storage, and liaise with chefs on shortages.

Skills

Cook experience

Food safety

Teamwork

POS system

Kitchen leadership

Education

High School or equivalent

Culinary education preferred

Tools

Point of Sale system

Kitchen Display System

Job description

life insurance, vision insurance, parental leave, paid time off, 401(k)

U.S. 250, 4600 Milan Rd, Sandusky OH 44870, United States

Pay: $23.00

At Great Wolf, the Lead Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Lead Line Cook manages the operations of the kitchen in the absence of the Sous Chef, oversees preparation of food and inventory levels of the kitchen, and assists with training employees.

Join our Pack:

• Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels


• Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives


• Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training


• Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund


• Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.


• Medical, Dental, and Vision insurance


• Health savings account


• Life insurance


• 401K with employer match


• Paid vacation time off


• Paid parental leave

• Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets.


• Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets.


• Oversees the activities of the kitchen staff and monitors food production and presentation.


• Resolves operational issues.


• Manages the successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties, while maintaining a consistently positive operational flow.


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


• Assist all restaurants (including quick service) during peak business levels. The lead line cook can be re-deployed as needed to support the operation.


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


• Monitor supply levels of food, paper goods and small wares. Oversee replenishment as necessary.


• 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.


• Keeps supplies and food ready by inventorying stock; supports in stocking food & supply inventory; requisitioning supplies and foodstuffs; verifying receipt; storing; informs chef of any shortages in a timely manner.


• Maintain safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations.


• Maintain and follow all Ecosure or similar food safety and sanitation program standards.


• Direct Dishwashers to maintain appropriate levels of dishes and utensils; ensure that all dishware used in cooking is always clean and sanitary.


• Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs.


• Assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership.


• Prepare schedules for approval by the Executive Chef.


• Prepare and communicate closing reports and shift information to the F&B operations team; at the end of the shift check out with Sous Chef / Executive Chef.

Basic Qualifications & Skills

• High School degree or equivalent.


• Three years of cook experience in a similar environment.


• Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment.


• Possess the ability to work with Point of Sale system and Kitchen Display System.


• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.


• Must be able to obtain local or state food handling permits and serv safe food handling certification as required.


• Successful completion of criminal background check and drug screen.


• Culinary education degree preferred.


• One year of experience in lead line cook, supervisor or leadership role


• Previous 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 40 lbs.


• Able to bend, stretch, and twist


• Able to stand for long periods of time


• Able to work in hot/cold environments


• Able to work around continuous moderate noise levels

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

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