Executive Sous Chef - Now Hiring

Summary:  At Great Wolf, the Executive Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality through food & beverage. The Executive Sous Chef manages the operations of the kitchen in conjunction with and in the absence of the Executive Chef. The Executive Sous Chef oversees preparation and presentation of food, management of inventory levels, food safety and sanitation, food service equipment maintenance and assists with scheduling and training employees.  

Essential Duties & Responsibilities:

• Assists the Executive Chef with directing the preparation, presentation and timeliness of all foods in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality and speed standards.
• Works with Culinary Leadership Team 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 control and forecast needs.
• Oversees and is responsible for new Pack Member training curriculum, onboarding and continuing education for all Culinary and Stewarding teammates; Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University.   
• Provides direct oversight of culinary documentation, including but not limited to: waste logs, temperature logs, production sheets, daily checklists, etc.
• Assists the Executive Chef and Purchasing Team with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols
• Ensures all F&B areas strictly and consistently adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits.
• Works with Director, Chef and Human Resources to source, coordinate and train contract labor including ensuring all safety and payroll considerations are conducted in the pre-determined manner. 
• Works with Culinary Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities.   
• Monitors equipment operation, performs preventative maintenance, troubleshoots breakdowns, maintains supplies, and call for repairs as necessary through designated channels (With particular focus on food holding and transport equipment).
• Performs monthly food inventory; Participate in all activities necessary to ensure budgeted controllable costs are not exceeded.
• Conducts department pre-shift meetings emphasizing health code regulations, food allergy awareness and guest experience. 
• Directs or performs various projects and deep-cleaning duties as assigned. 
• Contributes 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. 
• Performs food preparation tasks as needed for all fruits, vegetables, meats, poultry, fish, etc. 
• Oversees and assist Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components.
• Ensures lodge compliance and meets all minimum score goals for scheduled and non-scheduled safety inspections. 

Basic Qualifications & Skills:

• High School degree or equivalent 
• 3 years’ experience in kitchen leadership 
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed 
• Strong attention to detail and time management skills 
• Exemplary culinary knowledge and production forecasting skills
• Demonstrated experience leading teams to achieve goals and meet deadlines
• Successful completion of criminal background check and drug screen 
• Desktop computer skills (Basic knowledge of Microsoft Office Suite)
• Highly proficient with food safety and sanitation practices, rules and regulations 

Desired Qualifications & Traits:  

• Culinary education degree 
• Manager-level certification from nationally accredited food safety training program
• Training and/or experience with hands-on kitchen equipment maintenance 
• Prior kitchen experience in hotel/resort industry 
• 2 Years of similar experience at multi-unit property
• Payroll and purchasing software experience 
• Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (Ex: Ergonomics, Emergency Response, Injury & Illness Prevention, Hazard Communication Plans) 

Physical Requirements:  

• Able to lift up to 30 lbs. 
• Able to bend, stretch, and twist 
• Able to stand for long periods of time  

Experience

• 3 year(s): Kitchen Leadership Experience

Licenses & Certifications

• ServSafeAllergens
• ServSafe Manager Cert

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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)