Cook I - Dollywood's HeartSong Lodge & Resorts - Full Time Year Round
About The Position
At Dollywood Parks & Resorts, we create memories worth repeating! 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 while caring deeply about our brand. We want to work alongside someone who acts as an extension of our mission, values, and culture. The ideal Cook I will be equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. Our Cook I will participate in all culinary activities, including hot and cold food preparation, saucier, butchery and fabrication, ala carte Hot line with tickets, banquet cooking, brick oven cooking, merchandise handling, ware washing, and cleanliness and sanitation procedures. 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
- Must be at least 18 years old
- High school diploma or equivalent
- 2-3 years previous culinary experience required
- Must be able to obtain Food handler certification
- Skilled with cooking and baking various types of food/dishes
- Must successfully complete a pre-employment background check and drug screen
Nice To Haves
- Culinary degree preferred
- Basic computer knowledge and usage preferred
Responsibilities
- Checks with Sous Chef for daily objectives
- Ascertains the daily specials and methods of preparation and presentation
- Must be able to perform all duties of Cook ll and Cook lll
- Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Sous Chef
- Cleans and organizes workstation
- Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes
- Knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
- Knows and understands the recipes and portions in preparing each menu item in the resort’s outlets; constantly inspects and spot-weighs portion sizes
- Complies with state and local health department regulations as well as food & beverage departmental policies
- Knows and understands the use of the “Start Fresh” program when necessary
- Follows recipes including preparation/food handling standards which ensure designated portion control
- Ensures all products are balanced flavor and presented to recipe specifications
- Capable of using equipment such as, but not limited to, knives, slicers, ovens, smokers, warmers, grills, tilt skillets, kettles, mixers, 6 burner ranges, brick oven pizza deck ovens, buffalo chopper, dollies, rolling racks, dishwasher, brooms, mops, etc.
- Ensures procedures are in place in regards to labeling, dating, and/or rotating standards including the usage of PrepPrint labeling system, FIFO (First-In, First-Out), etc.
- Utilizes 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 Production in all assigned outlets
- Acts as quality assurance inspector, ensuring food is of high quality
- Able to answer guest questions concerning resort layout and menu item availability
- Learns and understands the resort food and beverage Check 5
- Assists in the direction of all kitchen staff to maintain an effective and efficient operation
- Participates actively in safety issues relating to personal safety and the safety of fellow hosts and guests
- Displays proper knife skills
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
