Cook I - Dollywood Theme Park - Full Time Seasonal

All Career•Pigeon Forge, TN

2d•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 a Cook I 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. 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. They also bring fun, authenticity, collaboration, creativity, and genuine hospitality to their life and work. The right Cook I will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. This position exists to assist in the successful and profitable operation of the unit assigned while providing excellent guest service. 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. Summary of Essential Functions and Responsibilities Versatilities in cuisine and cooking methods to cook various types of food as well as high-end catering menu items Knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required Acts as quality assurance inspector, ensuring food is of high quality Ensures procedures are in place in regards to labeling, dating, and/or rotating standards including the usage of day dots, FIFO (First In First Out), etc. Follows recipes including preparation/food handling standards which ensure designated portion control Knows and understands the recipes and portion in preparing each unit’s menu, constantly inspect and spot-weight portion sizes Complies with state and local health department regulations as well as Culinary Services departmental policies Knows and understands the use of the “Start Fresh” program when necessary Ensures all products are presented to guest in a visually appealing and appetizing manner through Plate Perfect Employees may be using equipment such as, but not limited to, knives, slicers, ovens, smokers, warmers, grills, tilt skillets, kettles, mixers, buffalo chopper, dollies, rolling racks, dishwasher, brooms, mops, etc. Waste Control - waste is kept to a minimum by not over producing, avoiding accidents, and properly storing and handling food; enforces small batch cooking method by producing less more often Responsible for maintaining a proper level of inventory at all times Employees are expected to be able to answer guest questions concerning park layout and menu item availability Learns and understands the Culinary Services Check 5 Assists in the direction of all kitchen staff to maintain an effective and efficient operation Be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests Management reserves the right to change and/or add to these duties at any time

Requirements

Must be minimum 18 years of age
Proper knife skills required
Minimum 2 years of experience in a full-service restaurant required
Able to successfully complete ServSafe Manager Certification within 30 days of start date
Must submit to and pass pre-employment offer drug screen and background check
Able to project Dollywood’s image by being genuinely friendly and caring and by taking pride in their 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 willing to constantly improve
Must have professional appearance with good personal hygiene
Must promote and support a team environment by cooperating and helping co-workers
Must adapt to changes easily
Must tolerate a fast-paced environment
Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
Able to display and live out Lead with Love qualities strongly rooted in the Dollywood Company culture by being: patient, kind, humble, respectful, selfless, forgiving, honest and committed
Able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees
Able to comprehend instructions, retain information, and follow recipes
Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends, and holidays as necessary
Able to move about in confined areas
Able to stand, balance, kneel, stoop, and bend to maintain clean work environment and serve guests
Able to walk, sit, or stand for long/short periods of time
Able 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 have manual dexterity to do detailed work
Able to make decisions by analyzing information allowing on-the-spot correction of guests concerns
Able to recall information
Able to receive, process and retain information to follow work instructions
Able to communicate effectively with Guests and Hosts using approved communication methods
Able to tolerate extreme heat, extreme cold, and humidity necessary to work in kitchens, walk-ins, freezers, climate changes, and work outdoors
Able to tolerate detergents and chemicals such as, but not limited to, dish liquids, bleach, Tide, degreaser, oven cleaner and other chemicals necessary to clean/sanitize equipment and environment
Able to work with others in a friendly, positive manner
Must be able to lift 30 lbs with or without 2-person lift. 30+ lbs require a 2-person lift
Must take Start Fresh training, as well as implement all safety aspects of Start Fresh training
Must be able to work and tolerate temperatures ranging from 0 to 120 degrees
Must comply with all Health Department, ServSafe, and Company regulations pertaining to safe food handling practices

Responsibilities

Versatilities in cuisine and cooking methods to cook various types of food as well as high-end catering menu items
Knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
Acts as quality assurance inspector, ensuring food is of high quality
Ensures procedures are in place in regards to labeling, dating, and/or rotating standards including the usage of day dots, FIFO (First In First Out), etc.
Follows recipes including preparation/food handling standards which ensure designated portion control
Knows and understands the recipes and portion in preparing each unit’s menu, constantly inspect and spot-weight portion sizes
Complies with state and local health department regulations as well as Culinary Services departmental policies
Knows and understands the use of the “Start Fresh” program when necessary
Ensures all products are presented to guest in a visually appealing and appetizing manner through Plate Perfect
Waste Control - waste is kept to a minimum by not over producing, avoiding accidents, and properly storing and handling food; enforces small batch cooking method by producing less more often
Responsible for maintaining a proper level of inventory at all times
Employees are expected to be able to answer guest questions concerning park layout and menu item availability
Learns and understands the Culinary Services Check 5
Assists in the direction of all kitchen staff to maintain an effective and efficient operation
Be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests