Culinary Team Lead - Dollywood Theme Park - Full Time Seasonal

All Career•Pigeon Forge, TN

1d•Onsite

About The Position

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day across all properties, all located in the Great Smoky Mountains of East Tennessee. Ask anyone who has visited Dollywood Parks & Resorts and they will tell you this place is different. It’s not a difference that you can touch or see - it’s a difference you can feel. We are seeking a Culinary Team Lead who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together and caring deeply about our brand. This person also brings a spirit of fun, authenticity, collaboration, creativity and genuine hospitality to the lives of our guests. 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. The right Culinary Team Lead will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. This position exists to assist in the successful and profitable operation of the unit or group of units assigned by identifying and implementing Culinary Services department and Dollywood goals and policies, through the supervision of employees to ensure the successful follow through of goals while providing our Guests with the highest quality in product with courteous, friendly, and efficient service in a neat, clean, and professional environment. 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 Acts as quality assurance inspector, ensure food is high quality Enforces preparation/food handling standards which ensure designated portion control Completes and monitors Safety Critical Checklists daily Complies with health department and food service department policies Knows, understands, and enforces the use of the “Start Fresh” program when necessary Ensures all products are presented to guest in a visually appealing and appetizing manner Supervises the following areas to ensure maximum control yielding high profitability in these areas: Inventory Control - responsible for maintaining a proper level of inventory at all times; ensure units are not stock-piling food/supplies, keep par sheets up-to-date with only current items listed, all units have proper specifications, amounts of food and paper supplies Rotation - products are rotated for maximum freshness using the FIFO (First in, First out) method Portion Control - all hosts know and understand the recipes and portion in preparing each unit’s menu, constantly inspecting and spot-weighing portion sizes Waste Control - waste is kept to a minimum by not over producing, avoiding accidents, and properly storing and handling food Analysis - review cost of sales analysis of all food products sold Budget - achieves budgetary goals for food cost and labor expense Enforce/administer all Company and departmental policies regarding grooming, costuming, nametags, conduct, call-ins, etc. Conducts employee performance evaluations Organizes and develops a well-trained, efficient staff whereby, when promotions are available, qualified people are also available Analyzes usage of labor to ensure maximum productivity and efficiency and collaborate with the scheduling team to correlate labor hours and sales volume in proportion Monitors cash overages and shortage daily and in accordance with company guidelines, taking action if necessary Responsible for completing credit card transactions in compliance with the Payment Card Industry Data Security standards Ensures unit is organized and maintained in a sanitary manner; ensure proper cleaning schedules are followed Available/willing to work at different locations on park Follows All Host Safety Standards and General Safety Training guidelines and uses associated injury prevention measures Suspends operations when continuation would be inconsistent with Safety Standards or Procedures or presents a safety hazard to Guests or Hosts Management reserves the right to change and/or add to these duties at any time

Requirements

Must be at least 18 years of age
A minimum of 1 year of Food Service experience
A minimum of 6 months of supervisory experience
Must be able to obtain ServSafe Manager Certification
Must be proficient in Microsoft Word, Outlook and a working knowledge of Excel
Must have a valid driver’s license and proof of insurance
Must be able to successfully complete a post-offer background check and drug screening
Able to project Dollywood’s image by being genuinely friendly and caring and by taking pride in their work
Must be self-motivated and disciplined
Must maintain strict confidentiality and judgment regarding privileged information
Must be willing to constantly improve
Must have professional appearance with good personal hygiene
Must promote and support a “team” work environment by cooperating and helping co-workers
Must adapt to changes easily
Must tolerate a fast-paced environment
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 make decisions
Able to communicate effectively with Guests and Hosts using approved communication methods
Sense of urgency
Able to display and live out our Lead with Love principles strongly rooted in the Dollywood Company culture by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated
Able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees
Must have manual dexterity necessary to complete all job duties
Must promote and support a team environment
Able to sit and/or stand for long/short periods
Able to comprehend instructions and retain information
Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays
Able to be flexible to handle frequent changes in priorities
Able to prioritize tasks and complete assignments on time
Ability to tolerate extreme heat, extreme cold, and humidity necessary to work in kitchens, walk-ins, freezers, climate changes and work outdoors
Able to carry out the execution of ingredient measurements, portion control, time and temperature tables, and compilation of food safety check sheets
Able to use equipment such as, but not limited to, Point of Sale System, calculators, knives, fryers, grills, oven, brooms, mops, sinks, dough machine, wedgers, dollies, rolling racks, dish machines, steam tables, warmers, mixers, etc.
Must be able to lift 30 lbs with or without 2-person lift. 30+ lbs require a 2-person lift
Must be able to work and tolerate temperatures ranging from 0 to 120 degrees
Must comply with all Health Department, ServSafe, and Dollywood Company regulations pertaining to safe food handling practices

Nice To Haves

Experience with scheduling and payroll/time keeping software preferred

Responsibilities

Acts as quality assurance inspector, ensure food is high quality
Enforces preparation/food handling standards which ensure designated portion control
Completes and monitors Safety Critical Checklists daily
Complies with health department and food service department policies
Knows, understands, and enforces the use of the “Start Fresh” program when necessary
Ensures all products are presented to guest in a visually appealing and appetizing manner
Supervises the following areas to ensure maximum control yielding high profitability in these areas: Inventory Control - responsible for maintaining a proper level of inventory at all times; ensure units are not stock-piling food/supplies, keep par sheets up-to-date with only current items listed, all units have proper specifications, amounts of food and paper supplies Rotation - products are rotated for maximum freshness using the FIFO (First in, First out) method Portion Control - all hosts know and understand the recipes and portion in preparing each unit’s menu, constantly inspecting and spot-weighing portion sizes Waste Control - waste is kept to a minimum by not over producing, avoiding accidents, and properly storing and handling food Analysis - review cost of sales analysis of all food products sold Budget - achieves budgetary goals for food cost and labor expense
Enforce/administer all Company and departmental policies regarding grooming, costuming, nametags, conduct, call-ins, etc.
Conducts employee performance evaluations
Organizes and develops a well-trained, efficient staff whereby, when promotions are available, qualified people are also available
Analyzes usage of labor to ensure maximum productivity and efficiency and collaborate with the scheduling team to correlate labor hours and sales volume in proportion
Monitors cash overages and shortage daily and in accordance with company guidelines, taking action if necessary
Responsible for completing credit card transactions in compliance with the Payment Card Industry Data Security standards
Ensures unit is organized and maintained in a sanitary manner; ensure proper cleaning schedules are followed
Available/willing to work at different locations on park
Follows All Host Safety Standards and General Safety Training guidelines and uses associated injury prevention measures
Suspends operations when continuation would be inconsistent with Safety Standards or Procedures or presents a safety hazard to Guests or Hosts
Management reserves the right to change and/or add to these duties at any time