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

The Dollywood Company•Pigeon Forge, TN

6h•Onsite

About The Position

The Cook II is responsible for 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.

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
Ability to safely operate company vehicles according to company policy. Must have valid driver’s license, proof of auto liability insurance and acceptable motor vehicle driving record
Must be able to obtain Food handler certification
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 be flexible to handle frequent changes in priorities
Able to perform duties consistent with creating a safe and secure environment for hosts and guests
Able to comprehend instructions and retain information
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
Must reflect Dollywood’s image by being genuinely friendly and caring and by taking pride in work
Able to add, subtract, multiply and divide with accuracy
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 work and tolerate temperatures ranging from 0 to 120 degrees
Ability to perform other duties as assigned
Lifting and Carrying: Position may require occasional to frequent lifting of up to 50 lbs utilizing company’s safety guidelines for safe lifting
Mobility: Position may require intermittent to prolonged sitting, standing and/or walking for duration of shift, up to 13 hours
Repetitive Movements: This position may require performing repetitive movements and tasks throughout the shift, including repeated use of hands, arms or other body parts as part of typical job functions
Environmental Conditions: This position requires the ability to perform work tasks in varying weather conditions to include extreme cold and heat
Cognitive and Sensory Requirements: This position requires strong cognitive skills, including the ability to think critically, solve problems, process and retain information, have attention to detail and communicate effectively using approved communication methods

Nice To Haves

Basic computer knowledge and usage preferred

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
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
Checks product/supply levels and adjusts to daily needs and communicates any shortages
Ensures all products are balanced flavor, presented to recipe specifications
Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets