Sous Chef

$65,000 - $65,000/Yr

Great Wolf Resorts - Perryville, MD

Full-time - Entry Level

Perryville, MD

Accommodation

About the position

The Sous Chef at Great Wolf Resort plays a crucial role in managing kitchen operations in the absence of the Executive Chef. This position is responsible for overseeing food preparation, maintaining inventory levels, and ensuring compliance with health regulations while contributing to menu development and staff training.

Responsibilities

• Assist 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.
• Work with the Chef to hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other pack members involved in food preparation.
• Maintain working rapport with all hotel staff for efficient operation and service to guests.
• Contribute to the creation of new menus and individual menu items based on food trends and profitability goals.
• Assist with the audit of food storeroom items and storage to maintain consistent quality products using FIFO.
• Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc.
• Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance from the 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.
• Monitor supply levels in the back of house area and replenish as necessary.
• Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, and call for repairs as necessary.
• Ensure compliance with all food-handling and sanitation regulations.

Requirements

• 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.

Nice-to-haves

• 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 a professional image that inspires trust and confidence.
• Enthusiastic and positive energy.

Benefits

• Competitive salary of $65,000 per year.
• Opportunities for professional development and training.