Sous Chef - [YR] Dollywood Theme Park - Full Time Year Round

The Dollywood Company•Pigeon Forge, TN

9d•Onsite

About The Position

The Sous Chef participates in food preparation, plate presentation, ware washing, and cleanliness and sanitation procedures. The role leads the team to ensure successful shifts in a manner consistent with the mission and values of the Dollywood Company. The Sous Chef oversees food quality, preparation and handling standards, safety checklists, food presentation, inventory, rotation, portion and waste control, cost analysis, and budget goals. The position also supports staff development, labor productivity, cash monitoring, compliant credit card transactions, and sanitary operations. The role may require working at different locations throughout the park and performing other duties as management directs.

Requirements

Must be at least 18 years old.
At least 1 year of experience in a similar operation.
Must be able to obtain ServSafe Manager Certification.
Basic computer knowledge and usage required.
Must be self-motivated, disciplined, committed to continuous improvement, and able to maintain confidentiality and professional appearance.
Must be able to work productively in a fast-paced environment and adapt to frequent changes in priorities.
Must have effective communication, problem-solving, conflict-management, interpersonal, and teamwork skills.
Must be able to comprehend instructions, retain information, perform basic arithmetic accurately, and communicate with guests and hosts using approved methods.
Must be able to perform duties consistently while helping create a safe and secure environment for hosts and guests.
Must be able to carry out ingredient measurements, portion control, time and temperature tables, and food-safety checklist completion.
Must be able to use kitchen and related equipment, including a point-of-sale system, calculators, knives, fryers, grills, ovens, brooms, mops, sinks, dough machines, wedgers, dollies, rolling racks, dish machines, steam tables, warmers, and mixers.
Must tolerate temperatures ranging from 0 to 120 degrees, including extreme heat, cold, and humidity, and work in kitchens, walk-ins, freezers, and outdoors.
Must be able to meet the physical demands of the job, including occasional to frequent lifting and carrying up to 50 pounds, intermittent to prolonged sitting, standing, and walking for shifts up to 13 hours, travel across varied terrain including stairs and uneven surfaces, and repetitive movements.
Must be flexible with assigned work schedules, including required overtime, evenings, weekends, and holidays.

Responsibilities

Inspect food quality and enforce preparation and food-handling standards, including designated portion control.
Complete and monitor daily Safety Critical Checklists and comply with health department and food service policies.
Understand and enforce the Start Fresh program when necessary, including completing required training and implementing its safety practices.
Ensure products are presented to guests in a visually appealing and appetizing manner.
Oversee inventory control, maintaining appropriate stock levels, current par sheets, and correct product specifications and quantities.
Ensure products are rotated using the FIFO (First in, First out) method.
Ensure hosts understand recipes and portions; inspect and spot-weigh portions.
Minimize waste through appropriate production, accident prevention, and proper food storage and handling.
Review cost-of-sales analysis for food products and achieve food-cost and labor-expense budget goals.
Enforce and administer company and departmental policies concerning grooming, costuming, nametags, conduct, call-ins, and related matters.
Conduct employee performance evaluations and develop a well-trained, efficient staff with qualified candidates prepared for promotion opportunities.
Analyze labor usage and collaborate with the scheduling team to align labor hours with sales volume and productivity needs.
Monitor daily cash overages and shortages in accordance with company guidelines and take action when necessary.
Complete credit card transactions in compliance with Payment Card Industry Data Security standards.
Keep the unit organized and sanitary and ensure cleaning schedules are followed.
Be available and willing to work at different locations on the park.
Communicate with guests, vendors, and employees in a friendly and effective manner; support coworkers and respond to guest needs within company guidelines.
Complete work assignments on time, prioritize changing needs, and maintain dependable attendance and flexibility with assigned schedules, including required overtime, evenings, weekends, and holidays.