Pay: $0 per year
The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations.
Essential Duties & Responsibilities
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Manage and direct the preparation and presentation of all foods in all venues of the Lodge
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Maintain and follow all local Health Department food preparation codes and regulations
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Ensure all food preparation licenses and training (as required) is maintained by all pack members
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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
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Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities
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Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement
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Maintain working rapport with all hotel staff for efficient operation and service to guests
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Monitor staff performance, product quality and production flow; foster improvement where necessary
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Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals
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Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
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Confer with Director of Food and Beverage regarding new selections and changes
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Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements
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Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.)
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Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs
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Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures
Basic Qualifications & Skills
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High School degree or equivalent
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5+ years experience in restaurant kitchen(s)
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1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters
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Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed
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Successful completion of criminal background check and drug screen
Desired Qualifications & Traits
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Culinary education degree
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Previous Executive Chef experience
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Prior kitchen experience in hotel/resort industry
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Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment
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Proven teamwork
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Projects professional image that inspires trust and confidence
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Enthusiastic and positive energy
Pay Rate: $ /hr
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.
Physical Requirements
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Able to lift up to 30 lbs.
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Able to bend, stretch, and twist
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Able to stand for long periods of time
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. Native Americans receive preference in accordance with Tribal Law.
