Lead Line Cook — Growth, Perks & Leadership

Great Wolf Lodge; Mason (OH); Presencial; USD 25 000 - 36 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Career growth

Discounted vacations

Referral incentives

On-the-job training

Well-being program

Diversity & inclusion

Resumo da oferta

Great Wolf Lodge in Mason, OH is seeking a Lead Line Cook to join our fast-paced kitchen. The role oversees food preparation, assists training, and steps in for the Sous Chef to keep service flowing during peak hours.

You will ensure proper sanitation, monitor inventory, and coordinate with front-of-house staff to deliver high-quality meals across restaurant and banquets. A minimum of 3 years cooking experience and a solid knowledge of POS and kitchen systems are required.

Qualificações

• High School degree or equivalent.
• Three years of cook experience in a similar environment.
• Comprehensive knowledge of food preparation and sanitation.
• Ability to work with POS system and Kitchen Display System.
• Flexible scheduling, including nights, weekends and holidays.
• Able to obtain local food handling permits and ServSafe certification as required.
• Criminal background check and drug screen completed.

Responsabilidades

• Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets.
• Maintain department procedures; complete daily temperature/logs and line checks.
• Oversee kitchen staff activities and monitor food production and presentation.
• Resolve operational issues and ensure smooth daily prep and service flow.
• Coordinate end-of-shift cleaning, restocking, and inventory control.
• Maintain rapport with hotel staff for efficient operations and guest service.

Conhecimentos

3 years cook experience

Formação académica

High School diploma or equivalent

Ferramentas

POS system

Kitchen Display System

Descrição da oferta de emprego

Great Wolf Lodge in Mason, OH is seeking a Lead Line Cook to join our fast-paced kitchen. The role oversees food preparation, assists training, and steps in for the Sous Chef to keep service flowing during peak hours.

You will ensure proper sanitation, monitor inventory, and coordinate with front-of-house staff to deliver high-quality meals across restaurant and banquets. A minimum of 3 years cooking experience and a solid knowledge of POS and kitchen systems are required.