Cook I - Dollywood Theme Park - Full Time Seasonal

The Dollywood Company•Pigeon Forge, TN

1d•Onsite

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. 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.

Requirements

Must be minimum 18 years of age
Minimum 2 years of experience in a full-service restaurant required
Proper knife skills 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 make a friendly impression when speaking to or corresponding with guests, vendors, and other employees
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 have professional appearance with good personal hygiene
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
Must be able to communicate effectively with Guests and Hosts using approved communication methods
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 consistent with creating a safe and secure environment for hosts and guests
Able to be flexible to handle frequent changes in priorities
Must reflect Dollywood’s image by being genuinely friendly and caring and by taking pride in work
Must be committed to continuous improvement
Able to add, subtract, multiply and divide with accuracy
Ability to move about in confined areas
Able to have manual dexterity to do detailed work
Able to make decisions by analyzing information allowing on-the-spot correction of guests’ concerns
Ability to recall information
Ability 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

Responsibilities

Versatility in cuisines 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 portions 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 guests in a visually appealing and appetizing manner through Plate Perfect
Waste Control - waste is kept to a minimum by not overproducing, avoiding accidents, and properly storing and handling food; enforces small batch cooking method by producing less, more often
Responsible for always maintaining a proper level of inventory
Employees are expected to be able to answer guest questions concerning the 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