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

All Career•Pigeon Forge, TN

1d•Onsite

About The Position

The Cook I participates in culinary operations at Dollywood’s DreamMore Resort & Spa, including hot and cold food preparation, saucier work, butchery and fabrication, à la carte hot-line cooking with tickets, banquet cooking, brick-oven cooking, merchandise handling, ware washing, and cleanliness and sanitation procedures. The Cook I checks daily objectives with the Sous Chef, learns specials and preparation and presentation methods, and must be able to perform the duties of Cook II and Cook III. The role prepares and presents dishes to established recipes and standards, maintains an organized workstation and sanitary kitchen, follows health and food-safety requirements, and monitors cooking temperatures, holding times, portions, labeling, dating, rotation, and production. The Cook I minimizes waste through proper storage and handling and small-batch cooking, maintains production levels, and checks food quality. The position also supports kitchen staff and safety, answers guest questions about the resort and menu availability, and learns the resort’s food and beverage Check 5. The successful candidate can work across the resort’s culinary outlets and meal periods, follow recipe and plating specifications, and prepare a broad range of foods and dishes. The role requires effective communication, teamwork, flexibility, dependable attendance, and the ability to work required overtime, evenings, weekends, and holidays. The position may involve working indoors and outdoors, in varying weather and temperatures from 0 to 120 degrees, and meeting the physical demands of kitchen work, including lifting up to 50 pounds and shifts involving prolonged standing or walking of up to 13 hours.

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.
Able to use an à la carte kitchen system, including understanding kitchen tickets, order timing, and station timing for expediting guest orders.
Able to work and train cooks on broiler stations, including determining steak doneness by sight and touch.
Knowledgeable in butchery and fabrication techniques for beef, chicken, and fish.
Knowledge of modern and classical plating techniques.
Able to execute recipe standards for batch cooking and plate specifications, including scratch cooking of sauces, soups, dressings, vinaigrettes, doughs, vegetables, proteins, and garnishes.
Basic knowledge of sous vide cooking and saucier responsibilities.
Able to work with brick-oven-fired cuisine.
Knowledgeable about the nine nationally recognized food allergens.
Able to safely operate company vehicles under company policy; must have a valid driver’s license, proof of auto liability insurance, and an acceptable motor vehicle driving record.
Must complete onboarding requirements, including background screening and pre-employment drug screening.
Must communicate effectively with guests and hosts, prioritize and complete assignments on time, retain instructions, solve problems, manage conflict, and work effectively with others.
Must maintain dependable attendance and flexibility for assigned schedules, including required overtime, evenings, weekends, and holidays.
Must be able to work in a fast-paced environment and adapt to frequent changes in priorities.
Must maintain professional appearance and personal hygiene, confidentiality, and sound judgment.
Must be able to add, subtract, multiply, and divide accurately.
Must be able to work in temperatures ranging from 0 to 120 degrees and meet the position’s physical demands.
Must be able to lift and carry up to 50 pounds occasionally to frequently using company safety guidelines.
Must be able to sit, stand, and/or walk intermittently to for prolonged periods, for shifts up to 13 hours, and travel across property that may include stairs, uneven surfaces, and changes in terrain.
Must be able to perform repetitive movements and tasks throughout the shift.
Must be able to work indoors and outdoors in varying weather conditions, including extreme cold and heat.

Nice To Haves

Culinary degree preferred.
Basic computer knowledge and usage preferred.

Responsibilities

Check with the Sous Chef for daily objectives and learn daily specials and methods of preparation and presentation.
Prepare and present dishes according to established recipes, portions, and presentation standards.
Perform culinary duties including hot and cold food preparation, saucier work, butchery and fabrication, à la carte hot-line cooking, banquet cooking, and brick-oven cooking.
Clean and organize the workstation and maintain a sanitary culinary environment in compliance with health codes and departmental policies.
Follow food-safety procedures, including proper cooking temperatures and holding times, Safety Critical Checklists, Cooling Charts, labeling, dating, and product rotation.
Monitor portion sizes and recipe execution, including inspecting and spot-weighing portions and ensuring products meet flavor and presentation specifications.
Control waste by avoiding overproduction, preventing accidents, storing and handling food properly, and using small-batch cooking methods.
Maintain appropriate production levels in assigned outlets and inspect food quality.
Answer guest questions about resort layout and menu-item availability and learn the resort’s food and beverage Check 5.
Assist in directing kitchen staff to help 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.
Learn and execute menus across the resort’s restaurants, room service, lounges, pool bars, marketplace, and catering operation.
Work and train cooks on broiler stations, including cooking steak to requested temperatures.
Prepare food using specified batch-cooking, scratch-cooking, plating, and recipe standards.