Lead Line Cook-Great Wolf Lodge

Job Description

Job Title: Lead Line Cook

Company: Great Wolf Lodge

Location: Traverse City, MI

Pay: $21.5 per hour

AI Pay Analysis: An hourly rate of $21.50 for a Lead Line Cook in Traverse City, MI, is relatively competitive but may vary based on several factors, including the establishment’s prestige and the cook’s experience level. According to industry standards, lead line cooks typically earn between $15 to $25 per hour, with the national average hovering around $18.50. In Traverse City, where the cost of living and local demand for skilled culinary professionals can influence wages, $21.50 is on the higher end of the spectrum and aligns well with mid to upscale dining establishments, making it a favorable rate in the region.

Job description:

Pay: $21.50 per hour

At Great Wolf, the Lead Line Cook operates within a dynamic and fast-paced environment, dedicated to delivering exceptional hospitality. This role encompasses managing kitchen operations in the absence of the Sous Chef, overseeing food preparation and inventory management, and assisting in employee training.

Join our Pack:

• Career Advancement: We provide an excellent platform for career growth through cross-training opportunities, a scholarship fund, and talent development programs at all levels.

• Exclusive Perks: Enjoy a range of exclusive benefits for you, your family, and friends, including discounted vacations and employee referral incentives.

• Education and Training: Access Great Wolf University for on-the-job training, functional skills development, and leadership training.

• Holistic Well-Being: Take advantage of flexible scheduling, a comprehensive wellness program, and support via our Employee Assistance Program and Employee Relief Fund.

• Diversity and Inclusion: Be part of a team that values diversity and fosters an inclusive environment where everyone feels recognized and welcomed.

Benefits:

• Medical, Dental, and Vision insurance
• Health savings account
• Telehealth resources
• Life insurance
• 401K with employer match
• Paid vacation time off
• Paid parental leave

Essential Duties & Responsibilities:

• Collaborate with the Sous Chef in preparing and presenting all food for restaurants and banquets.
• Adhere to departmental operating procedures, ensuring completion of daily logs and check sheets.
• Supervise kitchen staff, closely monitoring food production and presentation.
• Proactively resolve operational challenges.
• Ensure efficient completion of daily prep and restocking of workstations while facilitating a positive operational flow.
• Maintain effective communication and rapport with hotel staff to ensure excellent guest service.
• Provide support to restaurants (including quick service) during peak business hours.
• Prepare food items according to recipe guidelines, adjusting for flavor with chef assistance.
• Monitor inventory levels of food and supplies, overseeing replenishment as needed.
• Conduct audits of food storage to maintain quality by adhering to FIFO practices and health codes.
• Organize inventory, monitor supplies, requisition items, and notify the chef of shortages promptly.
• Maintain a safe and sanitary work environment by adhering to cleaning standards and legal regulations.
• Follow all food safety and sanitation program standards.
• Direct dishwashers to ensure the cleanliness of all cooking utensils.
• Maintain equipment through proper cleaning schedules and preventive maintenance.
• Assist the Sous Chef, Executive Chef, or other leadership as required.
• Prepare staff schedules for Executive Chef approval.
• Communicate closing reports and relevant shift information to the F&B operations team.

Basic Qualifications & Skills:

• High school diploma or equivalent.
• Minimum of three years of cooking experience in a similar setting.
• Strong knowledge of food preparation and sanitation principles.
• Proficiency in using Point of Sale and Kitchen Display Systems.
• Flexibility to work varying schedules, including nights, weekends, and holidays.
• Ability to obtain necessary local or state food-handling permits and certifications.
• Successful completion of a criminal background check and drug screening.

Desired Qualifications & Traits:

• Culinary degree preferred.
• At least one year of experience in a supervisory or leadership role.
• Previous kitchen experience in the hotel/resort industry.
• Comprehensive understanding of sanitation and food safety.
• Proven ability to work effectively in a team environment.
• Professional demeanor that fosters trust and confidence.
• Possess enthusiasm and a positive attitude.

Physical Requirements:

• Ability to lift up to 40 lbs.
• Capable of bending, stretching, and twisting.
• Able to stand for extended periods.
• Comfortable working in varying temperature environments.
• Can manage a workspace with moderate noise levels.

Application Instructions:

To apply, click on “Apply Now” or engage with a recruiter via chat on the Great Wolf website. Qualified applicants will receive immediate invitations to schedule interviews or attend upcoming hiring events.

Position Close Date:

Compensation Rate: $21.50 per hour (note: actual pay may vary based on factors such as experience, education, and business needs). The listed rate is one aspect of Great Wolf’s comprehensive compensation package, which may include annual bonuses, Paid Time Off, and additional benefits.

Equal Opportunity Employer:

Great Wolf Lodge is committed to maintaining a workplace free from discrimination. We abide by all regulations prohibiting discrimination against qualified individuals based on their veteran status or disabilities, and we promote diversity regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, or other protected categories.

Job Posting Date: Thu, 21 Aug 2025 07:53:31 GMT

Apply now!