Line Cook – Flexible Hours & Growth in Resort Kitchen

Great Wolf Lodge; Mason (OH); On-site; USD 22,000 - 31,000; 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 hiring a Restaurant Line Cook in Mason, Ohio. The position offers a competitive pay rate of $19 per hour and opportunities for full-time, part-time, or flexible scheduling.

You will prepare food per recipes and work in a fast-paced environment focused on guest satisfaction. Responsibilities include maintaining sanitation standards, completing daily logs, and collaborating with the culinary team across multiple stations such as Pantry, Fryer, Broiler/Grill, Sauté, and Banquet.

Qualifications

• High School diploma or equivalent required.
• Minimum two years of cook experience in a similar environment.
• Knowledge of food safety and sanitation practices.

Responsibilities

• Maintain and follow department procedures; complete daily logs.
• Ensure compliance with food-handling and sanitation regulations.
• Prepare food items per recipe guidelines and assist chefs.
• Coordinate with kitchen staff to complete daily prep and end-of-shift duties.
• Support various stations (Pantry, Fryer, Grill, Sauté, Dessert, Buffet).
• Monitor stock levels and assist with inventory.

Skills

Food preparation

Sanitation knowledge

POS system experience

Flexible scheduling

Criminal background check completion

Education

High School diploma or equivalent

Tools

Point of Sale (POS) system

Kitchen Display System

Job description

Great Wolf Lodge is hiring a Restaurant Line Cook in Mason, Ohio. The position offers a competitive pay rate of $19 per hour and opportunities for full-time, part-time, or flexible scheduling.

You will prepare food per recipes and work in a fast-paced environment focused on guest satisfaction. Responsibilities include maintaining sanitation standards, completing daily logs, and collaborating with the culinary team across multiple stations such as Pantry, Fryer, Broiler/Grill, Sauté, and Banquet.