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About The Fitchburg, MA Lodge

Va Lodge

At Great Wolf Lodge New England, we are wicked awesome.

Located 45 minutes from Boston and 30 minutes from Worcester, we have a prime location for all aspects of the New England Community. Our lodge is only 3 years young and has a great concept as part of the Great Wolf family. With our indoor family entertainment center, you can scale the rock wall or conquer the ropes course. Looking for a little low key fun? Howl at the moon mini-golf is more your speed. Adventure awaits in the waterpark. With awesome slides such as wolf-tail and tornado, you’ll be busy all day long. Wind down in our arcade and take in story time in the lobby.

We have a little something for everyone, your experience can shine in many areas of our lodge. Try out Guest Services or Housekeeping. Food and Beverage has opportunities abounding throughout the lodge. Aquatics for the Waterpark enthusiast, or maybe our Retail Department is your niche.

The pack here in New England always appreciate our events held throughout the year. We have free food days in the summer, a Pawsome end of summer party, monthly events for recognition with giveaways such as paid day offs and uniform credits. We’re always looking for Pack Members to make a difference on our Pawsitivity Committee. So much fun awaits new pack at wicked awesome New England.

Banquet Chef


Job ID 10434704 Date posted 01/04/2019 Location Fitchburg, Massachusetts Job Type Full-time - Regular
  • Willingness to accept the most effective role.
  • Manage and direct the preparation and presentation of all foods in all venues of Banquets.
  • Prepare food as outlined on Banquet Event Order.
  • 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.
  • With assistance and support from the Executive Chef, 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.
  • Under the direction of the Executive Chef and as business levels require, develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Executive Chef, Sous Chef and/or 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 Executive Chef in estimating annual food budget and controllable expenditures.
  • Monitor outlets during peak period to oversee production flow and presentation.
  • Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.


  • Expert knowledge of safe food preparation techniques and methods.
  • Exceptional palate to detect flavor samples and to recommend flavor profile adjustments.
  • Extensive knowledge of menu development, cost and wage control.
  • Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation.
  • Ability to analyze budget, forecast, and actual data. Able to manage adjustments to achieve organizational goals and objectives.
  • Ability to supervise large, diverse staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
  • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy. Collect accurate information to resolve conflicts.
  • Ability to distinguish product, taste, texture and presentation and observe preparation, making recommendations for improvements.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
  • Culinary education degree preferred. Solid hotel and/or entertainment experience that provides the knowledge, skills, and abilities to perform the job.


  • Able to lift up to 50 pounds
  • Able to sit and/or stand for long periods of time
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  • Food and Beverage, Fitchburg, Massachusetts, United StatesRemove