Jr. Sous Chef - Dollywood's HeartSong Lodge & Resort - Full Time Year Round

The Dollywood Company•Pigeon Forge, TN

13d•Onsite

About The Position

At Dollywood Parks & Resorts, we create memories worth repeating! We are seeking a Jr. Sous Chef 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 Jr. Sous Chef will be equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. The Jr. Sous Chef is responsible for supervising and coordinating the preparation of food according to standards set by the Executive Chef. The Jr. Sous Chef will assist in overseeing all hot and cold food produced and served in Song & Hearth, Spa, Room Service, Host Lounge and Pool F&B experiences as well as execution of Sunday Brunch/ Holiday Buffets, Banquets & Catering events. The Jr. Sous Chef will do this all in a manner consistent with the mission, values, operating philosophies and standards of The Dollywood Company and Dollywood Resorts. 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
High school diploma or equivalent
At least five (5) years of experience working as lead line cook or very similar role
Basic computer experience
Must successfully complete a background check and drug screen
Must have a valid driver’s license
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
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 able to 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 comply with all Health Dept., Serv Safe, and Company regulations pertaining to Food Safety Handling Procedures
Must be able to work and tolerate temperatures ranging from 0 to 120 degrees
Must take Start Fresh training, as well as implement all safety aspects of Start Fresh training
Must be able to lift 30 lbs with or without 2-person lift. 30+ lbs require a 2-person lift
Able to work 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 tolerate various temperatures while working outdoors
Able to communicate effectively with Guests and Hosts using approved communication methods
Able to add, subtract, multiply and divide with accuracy
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
Position may require occasional to frequent lifting of up to 30 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

Nice To Haves

Culinary degree or ACF certification preferred or attending accredited Culinary Program

Responsibilities

Assists in conducting periodic food inventories
Manages the AM or PM kitchen staff in the absence of a Sous Chef or the Executive Chef
Assists the Sous Chefs & Executive Chef with departmental human resource functions
Assists Sous Chefs in ordering of food and kitchen supplies
Supervises and coordinates the production of food according to menu specifications on the AM or PM shift
Assists the Sous Chefs and Cooks in preparation of specific cuisine daily including but not limited to soups, sauces, specials of the day and staff meals
Inspects quality of food products used to prepare cuisine. Corrects the item and informs Sous Chefs and Executive Chef when quality is not acceptable
Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability
Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques
Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department
Maintains time and temperature logs for food stations on line and in kitchen
May perform Sous Chef, Cook or Stewarding duties as needed