Cook I - [YR] Dollywood's DreamMore Resort & Spa - Full Time Year Round

The Dollywood Company•Pigeon Forge, TN

2d•Onsite

About The Position

The Cook I participates in culinary activities across the resort, including hot and cold food preparation, saucier work, butchery and fabrication, à la carte hot-line cooking, banquet cooking, brick-oven cooking, merchandise handling, ware washing, and cleanliness and sanitation procedures. The role follows daily objectives and preparation guidance from the Sous Chef and prepares and presents dishes according to established recipes, portion standards, and presentation specifications. The Cook I maintains an organized workstation and a clean, sanitary kitchen in compliance with health codes and departmental policies. The position requires attention to food safety, cooking temperatures, holding times, labeling and dating, rotation, portion control, production levels, and waste reduction. The Cook I supports kitchen operations and staff, ensures food quality, and assists guests with questions about the resort and menu availability. The role requires culinary experience and the ability to work across multiple resort food-service operations and cooking stations, including signature restaurants, room service, lounges, pool bars, the marketplace, and catering. Employees must be able to work in a fast-paced environment, meet physical demands, and maintain schedule flexibility, including overtime, evenings, weekends, and holidays. Employment offers are contingent on satisfactory onboarding, including background and pre-employment drug screening.

Requirements

Must be at least 18 years old.
High school diploma or equivalent.
Two to three years of previous culinary experience required.
Must be able to obtain food handler certification.
Skilled in cooking and baking various types of food and dishes.
Must have a valid driver’s license, proof of auto liability insurance, and an acceptable motor vehicle driving record to safely operate company vehicles according to company policy.
Able to make a friendly impression when communicating with guests, vendors, and employees.
Self-motivated and disciplined; able to prioritize and complete assignments on time.
Maintain strict confidentiality and sound judgment regarding privileged information.
Maintain a professional appearance and good personal hygiene.
Able to be productive in a fast-paced environment and maintain dependable attendance and schedule flexibility, including required overtime, evenings, weekends, and holidays.
Sensitive to guest needs and empowered to address them within company guidelines.
Effective communication, problem-solving, conflict-management, and interpersonal skills; able to communicate with guests and hosts using approved methods.
Able to collaborate with cross-functional teams, comprehend instructions, retain information, and adapt to changing priorities.
Able to perform duties consistently with creating a safe and secure environment for hosts and guests.
Demonstrate the company’s Lead with Love qualities and reflect Dollywood’s friendly, caring image; committed to continuous improvement and teamwork.
Able to add, subtract, multiply, and divide accurately.
Able to understand and work in an à la carte kitchen system, including tickets, order timing, and coordination of stations for expediting orders.
Able to work and train cooks on broiler stations, including steak doneness assessed by visual and touch cues.
Knowledgeable in butchery and fabrication of beef, chicken, and fish.
Knowledgeable in modern and classical plating, batch cooking, plate specifications, scratch cooking, basic sous vide, saucier duties, and brick-oven cuisine.
Knowledgeable about the nine nationally recognized food allergens.
Able to work in and tolerate temperatures ranging from 0 to 120 degrees.
Able to meet the physical demands of the job, including occasional to frequent lifting and carrying of up to 50 pounds, prolonged standing or walking, repetitive movements, and work in varying weather and indoor or outdoor conditions.
Able to think critically, solve problems, process and retain information, pay attention to detail, and communicate effectively.
Employment is contingent on satisfactory completion of onboarding, including background screening and pre-employment drug screening.

Nice To Haves

Culinary degree preferred.
Basic computer knowledge and usage preferred.

Responsibilities

Check with the Sous Chef for daily objectives.
Determine daily specials and their preparation and presentation methods.
Perform all duties of Cook II and Cook III.
Prepare and present dishes in accordance with standard recipes and presentations established by the Sous Chef.
Clean and organize the workstation.
Maintain a clean and sanitary culinary environment in compliance with local and federal health codes.
Follow proper cooking temperatures and holding times, and maintain Safety Critical Checklists and Cooling Charts as required.
Follow recipes and portion standards; inspect and spot-weigh portions.
Comply with state and local health department regulations and food and beverage department policies.
Use the “Start Fresh” program when necessary.
Ensure products have balanced flavor and meet recipe specifications.
Use culinary and kitchen equipment safely and effectively.
Follow labeling, dating, and food-rotation standards, including the PrepPrint labeling system and FIFO practices.
Minimize waste through appropriate production, safe handling and storage, and small-batch cooking.
Maintain appropriate production levels in assigned outlets.
Inspect food quality and ensure high standards.
Answer guest questions about resort layout and menu-item availability.
Learn and understand the resort food and beverage Check 5.
Assist in directing kitchen staff to maintain an effective and efficient operation.
Participate in safety practices for personal safety and the safety of fellow hosts and guests.
Demonstrate proper knife skills.
Execute menus across the resort’s restaurant, room-service, lounge, pool-bar, marketplace, and catering operations.
Work and train cooks on broiler stations, including cooking steaks to requested doneness.
Apply butchery and fabrication techniques to beef, chicken, and fish.
Use modern and classical plating techniques and execute batch-cooking recipes and plate specifications.
Prepare scratch-cooked items such as sauces, soups, dressings, vinaigrettes, doughs, vegetables, proteins, and garnishes.
Work with sous vide cooking, saucier responsibilities, and brick-oven cuisine.