Cook II - Dollywood's HeartSong Lodge & Resort - Full Time Year Round

All Career•Pigeon Forge, TN

15h

About The Position

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day at Dollywood Resorts, which include over 600 rooms and 15 Food & Beverage outlets, all located in the Great Smoky Mountains of East Tennessee. Our future plans include growing our resort footprint to over 1200 rooms across five resorts at Dollywood. Ask anyone who has visited Dollywood Parks & Resorts, and they will tell you this place is different. It’s not a difference you can touch or see - it’s a difference you can feel. We are seeking a Cook II for Dollywood Resorts who will embody the heart and soul of our mission of creating memories worth repeating while 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. We seek an individual who can bring the vision of the resorts to life. The right Cook II checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. Our Cook II will participate in resort culinary activities, including hot and cold food preparation, vegetable and meat processing/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. Summary of Essential Functions and Responsibilities Checks with Sous Chef for daily objectives Ascertains the daily specials and methods of preparation and presentation 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 Performs banquet and kitchen line functions as directed by the Jr. Sous Chef or Sous Chef, including sautéing, production, plating and grilling Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets Checks product/supply levels and adjusts to daily needs and communicates any shortages Possesses knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required Demonstrates proper knife skills 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. Follows recipes including preparation/food handling standards which ensure designated portion control 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 Ensures all products are balanced flavor, presented to recipe specifications Management reserves the right to change and/or add to these duties at any time

Requirements

Must be at least 18 years old
Must have a minimum of 1-2 years cooking experience in similar operation
Basic computer knowledge and usage preferred
Must pass a pre-employment background check including drug screen
Must be able to obtain Food handler certification
Must 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 make a friendly impression when speaking to or corresponding with guests, vendors, and other employees
Must reflect Dollywood’s image by being genuinely friendly and caring and by taking pride in 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 committed to continuous improvement
Must have professional appearance with good personal hygiene
Must promote and support a “team” work environment by cooperating and helping co-workers
Must be able to be productive in a fast-paced, dynamic 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 show appreciation of others
Able to get along with other employees to work out problems and resolve conflicts
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
Able to add, subtract, multiply and divide with accuracy
Able to communicate effectively using standard English grammar and punctuation
Able to tolerate various temperatures while working outdoors
Able to meet the physical demands of the job
Able to understand and work in A La Carte Kitchen system: to include understanding of kitchen tickets, timing of orders produced, timing of various stations for expediting the guest’s orders
Ability to learn and execute menus for 3 Signature Restaurant meal periods, Room Service, Lounges, Pool Bars, Grab and Go Marketplace, Full Service Catering Operation
Skilled with cooking and baking various types of food/dishes
Must complete Start Fresh training, as well as implement all safety aspects of Start Fresh training
Must comply with all Health Dept., Serv Safe, and Company regulations pertaining to Food Safety Handling Procedures
Able to cook on Broiler stations to include Steak cooking to temperatures by visual and touch to doneness
Able to work traditional hot line stations to include Sauté ranges, fryers, griddles, etc.
Ability and knowledgeable in Butchery and Fabrication techniques of Beef, Chicken and Fish
Able to display knowledge of modern and classical style plating techniques
Able to execute recipe standards in Batch cooking and plate specifications.
Scratch cooking applications to include sauces, soups, dressings, vinaigrettes, doughs, vegetable production, proteins and garnishing
Able to show basic knowledge of Sous Vide cooking
Able to work with Brick Oven fired Cuisine
Knowledgeable of food allergies to include the 9 nationally recognized allergens
Must be able to lift 50 lbs
Must be able to work and tolerate temperatures ranging from 0 to 120 degrees
Ability to perform other duties as assigned

Responsibilities

Checks with Sous Chef for daily objectives
Ascertains the daily specials and methods of preparation and presentation
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
Performs banquet and kitchen line functions as directed by the Jr. Sous Chef or Sous Chef, including sautéing, production, plating and grilling
Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets
Checks product/supply levels and adjusts to daily needs and communicates any shortages
Possesses knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
Demonstrates proper knife skills
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.
Follows recipes including preparation/food handling standards which ensure designated portion control
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
Ensures all products are balanced flavor, presented to recipe specifications