Lead Line Cook — Flexible Schedule & Growth Perks

Great Wolf Lodge; Gurnee (IL); On-site; USD 26,000 - 34,000; 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 in Illinois seeks a Lead Line Cook to manage kitchen operations in the absence of the Sous Chef, oversee food preparation and inventory, and assist with training employees.

You will work in a fast-paced resort environment, ensuring quality and safety standards while supporting multiple restaurants and banquet services. The role requires 3 years of cook experience, strong sanitation knowledge, and flexibility with scheduling.

Qualifications

• High School degree or equivalent.
• Three years of cook experience in a similar environment.
• Comprehensive knowledge of food preparation and sanitation practices.

Responsibilities

• 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, cleaning logs, line check sheets and waste sheets.
• Oversees the activities of the kitchen staff and monitors food production and presentation.
• Resolves operational issues and ensures daily prep, restocking, breaks, and end-of-shift cleaning.
• Maintain working rapport with hotel staff for efficient operation and service to guests.
• Assist all restaurants during peak levels and support the operation as needed.
• Prepare schedules for approval by the Executive Chef and communicate closing reports to the F&B team.

Skills

Lead kitchen leadership

Food preparation

Sanitation knowledge

Flexible scheduling

Education

High School degree or equivalent

Tools

POS system

Kitchen Display System

Job description

Great Wolf Lodge in Illinois seeks a Lead Line Cook to manage kitchen operations in the absence of the Sous Chef, oversee food preparation and inventory, and assist with training employees.

You will work in a fast-paced resort environment, ensuring quality and safety standards while supporting multiple restaurants and banquet services. The role requires 3 years of cook experience, strong sanitation knowledge, and flexibility with scheduling.