Culinary Assistant Lead Receiver - Dollywood Theme Park - Full Time Year Round

The Dollywood Company•Pigeon Forge, TN

6d•Onsite

About The Position

At Dollywood Parks & Resorts, we create memories worth repeating! We are seeking a Culinary Assistant Lead Receiver 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 Culinary Assistant Lead Receiver will be equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. Culinary Assistant Lead Receiver will assist in the successful and profitable operation of the unit or group of units 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 at least 18 years of age
A minimum of 1 year of distribution experience
A minimum of 6 months of supervisory experience
Must be able to obtain ServSafe Manager Certification
Must have a valid driver’s license and proof of insurance
Must be able to operate forklift or obtain Forklift Certification
Must be able to operate a pallet jack
Must be able to successfully complete a post-offer background check and drug screening
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 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
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 with Guests and Hosts using approved communication methods
Able to tolerate various temperatures while working indoors and outdoors
Able to operate/drive a company vehicle with valid driver’s license and insurance
Able to meet the physical demands of the job
Able to lift 30 lbs with or without 2-person lift. 30+ lbs require a 2-person lift
Able to stand for long periods of time
Able to work outdoors
Able to stand and move about to assist where needed in a unit and to move from unit to unit
Able to lift and carry weights ranging from 10 – 35 lbs to keep area stocked with product and supplies
Able to balance, kneel, stoop, and bend to help maintain a clean and organized work area
Must have manual dexterity necessary to complete all job duties
Ability to endure heat, cold temperature change and humidity to work in kitchens, walk-in coolers, freezers, and changing weather
Able to tolerate temperatures of -15 to 100 degrees
Must be able and available to work 3rd and 1st shifts
Must comply with all Health Department, ServSafe, and Company regulations pertaining to safe food handling practices
Able to perform other functions as assigned
Position may require occasional to frequent lifting of up to 50 lbs. utilizing company’s safety guidelines for safe lifting
Position may require intermittent to prolonged sitting, standing and/or walking for duration of shift, up to 13 hours. Employees may also be required to travel to various areas on property which may include changes in terrain, stairs and uneven surfaces
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
This position requires the ability to perform work tasks in varying weather conditions to include extreme cold and heat. Employees may be required to work indoors and outdoors
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 methods

Responsibilities

Assists and supports the Lead Receiver in the successful and profitable operation of the unit assigned
Conducts inventory in absence of Lead Receiver
Conducts daily vehicle inspections in absence of Lead Receiver
Ensures there is no decrease in safety awareness, profitability, efficiency, and excellent Guest service in the absence of the Lead Receiver
Ensures safe handling of food that complies with expected quality, quantity and state and county health code requirements both state and county
Operates equipment to perform job duties, receive incoming orders, minimize product loss, and maintain unit cleanliness. Follow all Authorized Operator Training Procedures
Supports and enforces all company policies
Acts as quality assurance inspector
Follows First In, First Out (FIFO)
Learns and assists in the following areas to ensure maximum profitability: Issuing - units don’t stock-pile food/supplies, keeps par sheets up-to-date with only current items listed, all units have proper specifications, amounts of food and paper supplies; Receiving - all goods are received in good condition and acceptable for use; Rotation - products are rotated for maximum freshness; Waste Control - waste is kept to a minimum by following par, prep, and production levels; not over producing, avoiding accidents, and properly storing and handling food. Also practices small batch cooking method by producing less more often; Budget - achieves budgetary goals for food cost control; Inventory Control - responsible for always maintaining a proper level of inventory
Assists in conducting employee performance evaluations
Learns from and be coached by Senior Lead Receiver and Lead Receiver on various topics, including the basics of inventory, ordering, and scheduling
Be an active participant and a model example in safety issues relating to personal safety
Analyzes labor usage to ensure maximum productivity and efficiency utilizing the functions of Shift Planner, creating unit schedules that correlate labor hours and sales volume in proportion
Ensures unit is organized and maintained in a sanitary manner by ensuring proper cleaning schedules are followed
Enforces/administers all delivery guideline policies and procedures in absence of Lead Receiver
Enforces invoice reconciliation guidelines to ensure all invoices and credits are reconciled in a timely manner consistent with inventory posting in absence of Lead Receiver
Enforces transfer guidelines to ensure all transfer requests are reconciled and delivered in a timely manner consistent with inventory posting in absence of Lead Receiver
Assists in maintaining partnerships with Culinary Management team
Establishes and maintains partnerships with vendor delivery team
Ensures effective communication occurs between night and day delivery teams
Ensures effective communication occurs between receiving and culinary management