Great Wolf Lodge – Traverse City – Culinary Kitchen Rotation

Culinary – Orientation | During this phase, the participant will be introduced to Great Wolf Lodge, a truly family-focused resort. The participant will learn the core basics of the hotel’s operations, all centered on our mission — “We Bring Joy to Families.” Throughout the training, the participant will gain a comprehensive understanding of the hotel’s corporate standards and culture and interact with property leaders. | Job Duties: | -Attend departmental and corporate orientation sessions | -Learn and apply company mission, service standards, and brand expectations | -Complete food safety and workplace safety training | -Shadow team members in various culinary outlets | -Observe guest service interactions and operational flow | -Follow grooming, uniform, and professional conduct standards | Quick Service Cooking | This phase is designed to introduce the participant to the fast-paced food and guest service culture of the United States. This phase will highlight food preparation and service for specific outlets in the resort, which may include Hungry as a Wolf Pizza Shop, Bear Paw Confectionary, and Buckets Incredible Craveables. | Job Duties: | -Prepare and cook menu items according to standardized recipes | -Operate kitchen equipment such as ovens, fryers, grills, and mixers | -Ensure proper food handling, labeling, and storage procedures | -Maintain cleanliness and sanitation of workstations | -Assist with inventory stocking and rotation (FIFO method) | -Provide friendly and efficient guest service when required | -Work efficiently in a high-volume, fast-paced environment | Restaurant / Banquet Cooking | This phase will introduce the participant to different hot line positions in the kitchen, as well as production for banquet and catering functions. The participant will improve fundamental skills in line production. | Job Duties: | -Prepare hot and cold menu items for restaurant service | -Execute mise en place for daily service | -Assist in banquet food production and large-scale meal preparation | -Follow plating standards and portion control guidelines | -Coordinate timing with front-of-house staff and banquet teams | -Monitor food quality and presentation standards | -Maintain safe food temperatures and sanitation compliance | Culinary Supervisory Shadowing | The participant will learn the skills needed to supervise and provide leadership guidance under the direction of the Executive Chef while utilizing the knowledge covered in prior phases to become an effective supervisor. | Job Duties: | -Shadow the Executive Chef and culinary leadership team | -Assist in supervising kitchen staff during service | -Support shift scheduling and task delegation | -Monitor food quality, consistency, and presentation | -Address minor guest concerns related to food service | -Reinforce safety and sanitation standards | -Participate in team briefings and performance discussions | Supervisor Essentials Program | The participant will put into practice the knowledge gained during the previous phases of the training program while acquiring the skills necessary to become a strong supervisor in the Culinary Department. | Job Duties: | Lead kitchen shifts and oversee daily culinary operations | -Train and mentor new team members | -Assist with inventory management and cost control | -Ensure compliance with health and safety regulations | -Support performance evaluations and staff development | -Resolve operational challenges efficiently and professionally | -Maintain high standards aligned with the company’s mission and brand | Please see placement plan for further details.