Sous Chef-Great Wolf Lodge

Mason, OH
March 17, 2025
Full Time
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Average Pay*: $20 - $25
*average hourly rate for this position in your area
Deadline date:
$31 - $31

Job Description

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Job Title: Sous Chef

Company: Great Wolf Lodge

Location: Mason, OH

Pay: $65000 per year

AI Pay Analysis: An annual salary of $65,000 for a Sous Chef in Mason, OH translates to an hourly rate of approximately $31.25 (before taxes and deductions). This rate is competitive, as the national average for Sous Chefs typically ranges between $45,000 and $60,000 per year, depending on experience and the establishment. In Ohio, particularly in suburban areas like Mason, salaries for culinary roles can be somewhat lower than major urban centers, but this figure reflects a strong position within the local market. Overall, $65,000 is above average for a Sous Chef in this region, indicating a competitive compensation package that aligns well with industry standards.

Job description:

Pay: $65,000 per year

At Great Wolf Lodge, the Resort Sous Chef operates in a dynamic and fast-paced environment, dedicated to upholding our high standards of hospitality. This role entails overseeing kitchen operations in the absence of the Executive Chef, managing food preparation and inventory levels, and supporting the scheduling and training of kitchen staff.

Essential Duties & Responsibilities

  • Assist the Executive Chef in directing the preparation and presentation of culinary offerings across all Lodge venues.
  • Adhere to and implement all local Health Department food preparation codes and regulations.
  • Collaborate with the Executive Chef to hire, train, supervise, schedule, and engage chefs, cooks, and other team members involved in food preparation, ensuring compliance with merchandising standards, cost controls, and forecast needs.
  • Foster a collaborative working relationship with hotel staff to enhance operational efficiency and guest service.
  • Participate in the development of new menus and individual dishes that reflect current culinary trends, regional demographics, and align with revenue and profitability objectives.
  • Conduct audits of food storage areas to ensure consistent product quality using the FIFO (first in, first out) method while adhering to health code requirements.
  • Execute food preparation tasks for a variety of ingredients including fruits, vegetables, meats, poultry, and fish as required by recipes.
  • Prepare food items according to established recipes, adjusting flavors under the guidance of the Executive Chef.
  • Maintain the back-of-house area to the highest standards of cleanliness, presentation, and service.
  • Ensure adequate supply levels of necessary kitchenware and maintain cleanliness and sanitation of all dishware utilized in cooking and serving.
  • Monitor inventory levels in the back-of-house area, replenishing supplies as necessary.
  • Oversee equipment operation, perform preventative maintenance, troubleshoot issues, and arrange for repairs as needed.
  • Comply with all food handling and sanitation regulations.

Basic Qualifications & Skills

  • High School diploma or equivalent.
  • A minimum of 3 years of experience in restaurant kitchens.
  • Flexibility in scheduling to accommodate business needs, including evenings, weekends, and holidays.
  • Successful completion of a criminal background check and drug screening.

Desired Qualifications & Traits

  • Degree in Culinary Arts.
  • At least 1 year of experience in a supervisory or leadership role within a kitchen environment.
  • Training and/or experience in hands-on equipment maintenance.
  • Previous experience in a hotel or resort kitchen setting.
  • Knowledge of sanitation-related issues and practices essential for maintaining a clean food preparation environment.
  • Proven ability to work collaboratively as part of a team.
  • Professional demeanor that fosters trust and confidence.
  • Demonstrates enthusiasm and a positive attitude.

Physical Requirements

  • Ability to lift up to 30 pounds.
  • Capable of bending, stretching, and twisting.
  • Ability to stand for extended periods.

This contractor and subcontractor shall adhere to the requirements set forth in 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, as well as prohibit discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing, or disclosing compensation. Furthermore, these regulations mandate that covered prime contractors and subcontractors take affirmative action to employ and promote individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

Job Posting Date: Sat, 22 Feb 2025 06:17:51 GMT

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