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About the Bloomington, MN Lodge

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“We Bring Joy to Families” is our motto here at Great Wolf. Do you want to join our Pack and create lasting memories for families?

Working at Great Wolf Lodge is more than just a job, it is truly an experience full of fun, learning and growth opportunities. We believe in promoting from within and creating opportunities for our Pack to continue to learn and develop their skills. We believe in working hard, focusing on guest experience, and making it a fulfilling and fun experience for each Pack Member every day.

Our Lodge, opened in December of 2017 and is the 15th lodge with the Great Wolf Brand. We are just minutes from the Mall of America, the largest mall in the United States and a short transit ride to Minneapolis/St. Paul downtown.

Minnesota is known for its 10,000 lakes and has more shoreline than California, Florida and Hawaii combined. We are known for our arts and culture community and have the largest regional playhouse in the US as well as the largest urban sculpture garden.

Executive Chef

JOB DESCRIPTION

Job ID 14334452 Date posted 12/02/2019 Location Bloomington, Minnesota Job Type Full-time - Regular

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

  • Manage and direct 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
  • Ensure all food preparation licenses and training (as required) is maintained by all pack members
  • 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
  • Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities
  • Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement
  • Maintain working rapport with all hotel staff for efficient operation and service to guests
  • Monitor staff performance, product quality and production flow; foster improvement where necessary
  • 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
  • Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
  • Confer with Director of Food and Beverage regarding new selections and changes
  • 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
  • Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.)
  • 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
  • Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures

JOB REQUIREMENTS:

Basic Qualifications & Skills

  • High School degree or equivalent
  • 5+ years experience in restaurant kitchen(s)
  • 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters
  • 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
  • Previous Executive Chef experience
  • 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
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