Cook II - Dollywood's HeartSong Lodge & Resort - Full Time Year Round
All Career•Pigeon Forge, TN
•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
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
- Management reserves the right to change and/or add to these duties at any time
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
