Foods Assistant Team Lead - Dollywood's Splash Country - Seasonal

All Career•Pigeon Forge, TN

2d•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 candidates who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together. 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. The right Food Assistant Team Lead will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. This position exists to manage non-supervisory employees in the Culinary Services Department by carrying out supervisory responsibilities in accordance with organization’s policies and applicable laws. Responsibilities include training employees, monitoring food safety, and protecting the company’s assets. This position will require frequent auditing of such items as: temperature control, presentation of food, portion control, cash handling, etc. 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 16 years of age
Basic computer skills and working knowledge of Microsoft Office (Word, Excel, PowerPoint, Outlook).
Minimum one (1) year of restaurant or food service experience preferred
Minimum one (1) year supervisory experience preferred
Must obtain ServSafe Manager Certification.
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 able to supervise employees to carry out the goals of providing our Guests with the highest quality in product with courteous, friendly, and efficient service in a neat, clean, and professional looking environment
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 and 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 outdoors
Able to meet the physical demands of the job
Able to operate/drive a company vehicle with valid driver’s license and insurance
Able to work outdoors
Able to lift up to 50lbs. as needed throughout shift
Able to operate a Point-of-Sale System

Responsibilities

Assist in developing, controlling and monitoring health department and Culinary department policies
Ensure that the location is guest –ready at all times by checking the flow of the lines, performing time audits, ensure outside building appearance, behind the counter appearance to guests, etc
Model the behaviors outlined in the Company policy including, but not limited to, smiling at all guests, eye contact when talking with guests and other hosts, and thanking the guest for their business
Organize and develop a well-trained, efficient staff. Ensure that all safety training sign-offs are complete and recertify staff as necessary to ensure proper operation of equipment and standards are met as outlined in the Company handbook as well as Department specific trainings
Assist in developing, controlling and monitoring the use of the “Start Fresh” program when necessary
Assist in developing, Controlling and monitoring the standards outlined by third party inspector, Steritech to ensure that culinary products and equipment are maintained and in a safe manner
Ensure all products are presented to guests in a visually appealing and appetizing manner
Review cost of sales of all food products sold and makes recommendation for changes relative to pricing, menu selection, and budget
Achieve budgetary goals for all aspects of the operation
Responsible for maintaining a proper level of inventory at all times
Ensure labor hours and sales volume are in proportion and based on business needs
Analyze usage of labor to ensure maximum productivity and efficiency
Investigate all excessive over/shorts and take corrective action as necessary, in a timely and efficient manner
Enforce/administer all company and departmental policies regarding grooming, costuming, nametags, conduct, call-ins, etc.
Conduct employee reviews to track progress of each employee weekly, monthly, and at the end of the summer
Suspend operations when continuation would be inconsistent with Safety Standards or Procedures or presents a safety hazard to Guests or Hosts
Follow All Host Safety Standards and General Safety Training guidelines and uses associated injury prevention measures
May assume duties of Team member as needed
Ensure the Jolt Checklist is completed daily, and Skimmer checks are completed weekly
Ensure that all daily paperwork is complete for your location(s) to include timecard adjustments, temperature logs, sanitation logs, and Sales and Labor tracking sheets. These should be turned into the Culinary Administration office at the end of each day in designated location
Regularly audit for Foods Check 5 standards, on the job standards, and complete daily and weekly visual audits
Management reserves the right to change and/or add to these duties at any time