Sous Chef Position Available In Cabarrus, North Carolina

Sous Chef Great Wolf Lodge United States, North Carolina, Concord 10175 Weddington Road (Show on map) Jun 11, 2025

Job Description Pay:

$60000 per year – $65000 per year At Great Wolf, theResort Sous Chefworks 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. 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 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.