Great Wolf Resorts, Inc.® (NASDAQ: WOLF), Madison, Wis., is North America's largest family of indoor waterpark resorts, and, through its subsidiaries and affiliates, owns and operates its family resorts under the Great Wolf Lodge® brand. Great Wolf Resorts is a fully integrated resort company with Great Wolf Lodge locations in: Wisconsin Dells, Wis.; Sandusky, Ohio; Traverse City, Mich.; Kansas City, Kan.; Williamsburg, Va.; the Pocono Mountains, Pa.; Niagara Falls, Ontario; Mason, Ohio; Grapevine, Texas; Grand Mound, Wash.; and Concord, N.C. Through Great Wolf Resorts’ environmental sustainability program, Project Green Wolfâ„¢, the company is the first and only national hotel chain to have all US properties Green Seal™ Certified - Silver.

The company’s resorts are family-oriented destination facilities that generally feature 300 - 600 rooms and a large indoor entertainment area measuring 40,000 - 100,000 square feet. The all-suite properties offer a variety of room styles, arcade/game rooms, fitness rooms, themed restaurants, spas, supervised children's activities and other amenities.

Our 5,000 pack members focus each and every day on “Creating Family Traditions, One Family At A Time” meaning that we provide our guests with that first-in-class, customized guest service that sets Great Wolf Resorts apart from its competition.

DUTIES:
Willingness to accept the most effective role.
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.

QUALIFICATIONS:
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.
PHYSICAL REQUIREMENTS:
Able to lift up to 30 pounds
Able to sit and/or stand for long periods of time