Restaurant Line Cook

Great Wolf Lodge; Sandusky (OH); On-site; USD 21,593 - 30,754; Full time

Benefits offered by this job

Medical, Dental, and Vision insurance

Health savings account

Telehealth resources

Life insurance

401K with employer match

Paid vacation time off

Paid parental leave

Job summary

Great Wolf Lodge in Sandusky, Ohio is hiring a Restaurant Line Cook. The role involves preparing food under recipe guidelines, ensuring quality and compliance with sanitation regulations.

Full-time and part-time schedules are available for those who can work nights, weekends, and holidays. Ideal candidates will have a minimum of two years experience in a similar kitchen environment. A range of benefits including medical, dental, and paid vacation are offered.

Qualifications

• Minimum two years of previous cook experience in a similar environment.
• Ability to understand sanitation-related issues and precautions necessary.
• Must be able to obtain local or state food handling permits.

Responsibilities

• Prepare food in accordance with recipes set by the executive chef.
• Follow all department operating procedures and sanitation regulations.
• Coordinate with Main Kitchen Cook for daily prep and operations.

Skills

Food preparation

Sanitation knowledge

Teamwork

Point of Sale system experience

Flexibility

Education

High School diploma or equivalent

Tools

Kitchen Display System

Job description

Pay: $19.00 /hr

At Great Wolf, the Restaurant Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Restaurant Line Cook prepares food in accordance with recipes set by the executive chef, ensuring meal quality and exceeding guest expectations.

Hiring immediately with full-time, part-time, and flexible scheduling.

Responsibilities

• Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets.
• Ensure compliance with all food-handling and sanitation regulations.
• Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in restaurants and banquets.
• Execute food orders according to guest preference in a timely manner while working on multiple orders at once.
• Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of supervisor and chefs.
• Control recipes by weighing and measuring designated ingredients.
• Coordinate with Main Kitchen Cook for successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties.
• Possible work stations include: Pantry, Fryer, Broiler/Grill, Sauté, Dessert Station, Buffet or Banquet, Buffet Action Stations.
• Keep supplies and food ready by inventorying stock; support in stocking food & supply inventory; requisitioning supplies and foodstuffs; verifying receipt; storing; inform chef of any shortages in a timely manner.
• Monitor supply levels of food, paper goods, and small wares in heart of house area, replenish as necessary.
• Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean, sanitary, and in good condition always.
• 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.
• Maintain correct cleaning schedules on all equipment; keep 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.
• At the end of the shift, check out and communicate shift information with culinary leader.

Basic Qualifications

• High School diploma or equivalent experience.
• Minimum two years of previous 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 ServSafe food handling certification as required.
• Successful completion of criminal background check and drug screen.

Desired Qualifications & Traits

• Completion or enrollment in Culinary certification or degree preferred.
• Experience as an a la carte or buffet line cook and/or resort or hotel cook experience preferred.
• Previous leadership experience preferred.
• 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.

Benefits

• Medical, Dental, and Vision insurance
• Health savings account
• Telehealth resources
• Life insurance
• 401K with employer match
• Paid vacation time off
• Paid parental leave

Equal Opportunity Employer

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 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.