Area Park Chef - Dollywood Theme Park - Full Time Year Round

All Career•Pigeon Forge, TN

15h•Onsite

About The Position

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day across all properties; all located in the Great Smoky Mountains of East Tennessee. Ask anyone who has visited Dollywood Parks & Resorts, and they will tell you this place is different. It’s not a difference that you can touch or see - it’s a difference you can feel. We are seeking an Area Park Chef who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together and caring deeply about our brand. This person also brings a spirit of fun, authenticity, collaboration, creativity and genuine hospitality to the lives of our guests. We want to work alongside someone who acts as an extension of our mission, values, and culture. This individual is driven to create meaningful experiences for our hosts, guests, and community while ensuring the success and profitability of our unique offerings. The right Area Park Chef will be equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. The Area Park Chef is responsible for leading, developing and supervising all culinary Hosts. The Area Park Chef will be responsible for assisting with maintaining current menu standards, new food item development, food preparation and supplies according to standards set by the Director of Food & Beverage. This responsibility is to be done in a manner consistent with the mission and values of the Dollywood Company. Additionally, the ideal candidate will be able to display and live out Lead with Love qualities, strongly rooted in the Dollywood Company culture, by being patient, kind, trusting, unselfish, truthful, forgiving, dedicated and accountable.

Requirements

Employee must be 18 years of age
At least three (3) years of experience working as a sous chef or very similar role
A minimum of two (2) years of supervisory experience
Driver's license and acceptable driving record required
Offers of employment are contingent upon satisfactory completion of background screening which includes criminal history and motor vehicle record check
Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees
Must reflect Dollywood’s image by being genuinely friendly and caring and by taking pride in work
Must be self-motivated and disciplined
Must be able to prioritize and complete work assignments on a timely basis
Must maintain strict confidentiality and judgment regarding privileged information
Must be committed to continuous improvement
Must maintain a professional appearance with good personal hygiene
Must promote and support a “team” work environment by cooperating and helping co-workers
Must be productive in a fast-paced environment
Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays
Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills
Able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals
Able to comprehend instructions and retain information
Able to perform duties consistently while creating a safe and secure environment for hosts and guests
Able to be flexible and handle frequent changes in priorities
Able to add, subtract, multiply and divide with accuracy
Must be able to communicate effectively with Guests and Hosts using approved communication methods
Able to tolerate various temperatures while working indoors and outdoors
Able to meet the physical demands of the job
Must have manual dexterity necessary to complete all job duties
Able to sit and/or stand for long/short periods of time
Able to work in and tolerate temperatures of 0 to 140 degrees
Ability to move about in confined areas
Able to stand, balance, kneel, stoop and bend to maintain a clean work environment and serve guests
Ability to safely operate equipment according to company and manufacturer guidelines.
Ability to safely navigate work environment
Able to reach high and low to get supplies
Able to make decisions by analyzing information allowing on-the-spot correction of guests’ concerns
Able to recall information
Ability to tolerate extreme heat, extreme cold, and humidity is necessary to work in kitchens, walk-ins, freezers, climate changes and work outdoors
Ability to tolerate detergents and chemicals such as, but not limited to, Commercial grade/strength dish detergents, degreasers, oven cleaners, sanitizers and other chemicals necessary to clean/sanitize all kitchen equipment, small wares and environment
Able to handle accommodating a large number of guests at one time
Must be able to lift 30 lbs with or without a 2-person lift. 30+ lbs requires a 2-person lift
Must take Start Fresh training, as well as implement all safety aspects of Start Fresh training
Must comply with all state and local Health Department, ServSafe, and Company regulations pertaining to Food Safety Handling Procedures

Nice To Haves

Culinary degree preferred
Serv Safe Certified preferred

Responsibilities

Food Handling Knowledgeable of proper cooking temperatures and hold times per Food Code
Ensures day dot procedures are in place; follows First In First Out (FIFO)
Teaches and enforces preparation/food handling standards which ensure designated portion control
Acts as quality assurance inspector
Ensures food meets quality standards set by Dollywood & the Herschend Corporation
Complies with state and local Health Department and food service department policies
Knows, understands and enforces the use of the “Start Fresh” program when necessary. Must be signed off on Start Fresh within 30 days of accepting the position
Food preparations, storages, product rotations, and wholesomeness which complies with expected Dollywood quality, quantity, presentation, and state and local health code requirements
Ensures all food products are presented to our Guests in a visually appealing and appetizing manner
Follows and enforces recipe standards
Ordering and Receiving – ensures all goods are received in good condition and acceptable for use
Rotation – products are rotated for maximum freshness FIFO
Portion Control – assists in training and oversight of portion control to ensure all hosts know and understand the recipes and portion in preparing each unit’s menu, constantly inspect and spot-weigh portion sizes
Waste Control – ensures all waste is kept to a minimum by following par, prep, and production levels; not over producing, avoiding accidents, and properly storing and handling food. Also practices small batch cooking method by producing less, more often
Budget – knowledgeable of Culinary P&L, accounting and inventory duties, achieves budgetary goals for food cost control
Inventory Control – responsible for always maintaining a proper level of inventory
Follows all procedures/standards affecting Foods financial standing, such as portion control, suggestive selling, clocking in/out properly, and completion of tasks in a timely and accurate manner
Inspects quality of food products used to prepare cuisine. Informs P&A Team and asks for credit when quality is not acceptable
Addresses all food allergy issues with Guests according to Company Start Fresh standards and state and food department guidelines
Assists with Guest opportunities when required, communicating in a manner which resolves concerns in a manner aligned with Leading with Love practices
Follows all procedures/standards affecting Foods financial standing, such as portion control, suggestive selling, clocking in/out properly, and completion of tasks in a timely and accurate manner
Ensures all cuisine served to guests follow establish guidelines for temperature, presentation, aroma proper quantity, highest quality, freshest appearance, and palatability
Follow recipes, take and record food temperatures, minimize waste, implement proper procedures for inventory, ordering, scheduling and maintaining work area cleanliness
Trains kitchen Hosts to comply with Park standards
Conducts daily server check-outs, prepare the nightly deposit and closing paperwork
Performs other duties, such as operating equipment to perform job duties, maintaining proper sanitation, assisting with scrubbing, sweeping, mopping, trash removal, etc.
Trains kitchen Hosts to comply with Fresh Start procedures
Trains kitchen Hosts in all aspects of operations
Assures physical cleanliness of all BOH operations. Ensures all staff practices “clean as you go” techniques
Insures all BOH staff are completing its daily side work
Maintains proper working order of all equipment. Inspect ovens, burners, water faucets, and refrigerators. Reports deficiencies to Maintenance Department
Learns and memorizes Check-5-Critical Safety Standards
Always understand and practice safe food handling
Be an active participant in safety issues relating to personal safety and the safety of fellow Hosts and Guests
Ensures safe handling of food that complies with and meets state and local Health Department requirements
Must adhere to Company policy regarding not reporting to work with an illness or condition that may put others at risk or harm
Follows all Authorized Operator Training Procedures
Be a model example in safety issues relating to personal safety