Sous Chef

Great Wolf Lodge; Grapevine (TX); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Grow your career

Great Perks

Learn While You Earn

Well-Being Program

Diversity & Inclusion

Job summary

Great Wolf Lodge in Grapevine, TX, is seeking a Resort Sous Chef to lead kitchen operations in the absence of the Executive Chef, supervise food prep, and manage inventory for all Lodge venues.

This full-time role offers a $70,000–$75,000 base salary with flexible scheduling, opportunities for training through Great Wolf University, and comprehensive benefits including medical, dental, vision, 401K, and paid time off.

Qualifications

• High School diploma or GED or equivalent required.
• Minimum 3 years experience in a restaurant kitchen.
• Must be flexible with scheduling including nights, weekends and holidays.
• Successful completion of a criminal background check and drug screen.

Responsibilities

• Assist the Chef with directing the preparation and presentation of all foods in all Lodge venues.
• Maintain compliance with local health department codes and regulations.
• Work with the Chef to hire, train, supervise, and schedule kitchen staff and other pack members.
• Maintain rapport with hotel staff to ensure efficient operations and guest service.
• Contribute to menu creation based on trends, demographics, and profitability goals.
• Audit food storeroom items and storage for quality; apply FIFO and health standards.
• Prepare all food items per recipe guidelines and adjust for flavor with chef guidance.
• Ensure back-of-house areas meet cleanliness, presentation, and service standards.
• Monitor supply levels and replenish as necessary; ensure gear is clean and sanitary.

Education

High School degree or equivalent

3+ years restaurant kitchen experience

Scheduling flexibility for nights weekends holidays

Criminal background check & drug screen cleared

Job description

Pay: $70000 - $75000

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

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

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.

Benefits:

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

Essential Duties & Responsibilities

• Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge
• Maintain and follow all local Health Department food preparation codes and regulations
• Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs
• Maintain working rapport with all hotel staff for efficient operation and service to guests
• Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals
• 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
• Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes
• Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef
• Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service
• Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times
• Monitor supply levels in back of house area and replenish as necessary
• Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary
• Ensure compliance with all food-handling and sanitation regulation

Basic Qualifications & Skills

• High School degree or equivalent
• 3+ years experience in restaurant kitchen(s)
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed
• Successful completion of criminal background check and drug screen

Desired Qualifications & Traits

• Culinary education degree
• 1+ years experience in restaurant supervisory/leadership role
• Training and/or experience with hands-on equipment maintenance
• Prior 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 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time

Estimated Salary Range:

$70000 - $75000 annual base salary

An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks.

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.