Cook III - Dollywood's DreamMore Resort & Spa - Full Time Year Round - Dollywood : Job Details

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day at Dollywood Resorts, which include over 600 rooms and 15 Food & Beverage outlets, all located in the Great Smoky Mountains of East Tennessee. Our future plans include growing our resort footprint to over 1200 rooms across five resorts at Dollywood.Ask anyone who has visited Dollywood Parks & Resorts, and they will tell you this place is different. It's not a difference you can touch or see - it's a difference you can feel. We are seeking a Cook IIIfor Dollywood Resorts who will embody the heart andsoul of our mission of creating memories worth repeating while caring deeply about our brand.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. We seek an individual who can bring the vision of the resorts to life. The right Cook III checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.Our Cook III will participate in resort culinary activities, including hot and cold food preparation, various hot line stations, merchandise handling, ware washing, and cleanliness and sanitation procedures.Additionally, the ideal candidate will be able 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.Summery of Essential Functions and Responsibilities

• Checks with Sous Chef for daily objectives
• Ascertains the daily specials and methods of preparation and presentation
• Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Sous Chef
• Cleans and organizes workstation
• Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes
• Performs banquet and kitchen line functions as directed by the Jr. Sous Chef or Sous Chef, including sautéing, production, plating and grilling
• Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets
• Checks product/supply levels and adjusts to daily needs and communicates any shortages
• Possesses knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
• Demonstrates proper knife skills
• Ensures procedures are in place in regards to labeling, dating, and/or rotating standards including the usage of PrepPrint labeling system, FIFO (First-In First-Out), etc.
• Follows recipes including preparation/food handling standards which ensure designated portion control
• Complies with state and local health department regulations as well as food & beverage departmental policies
• Knows and understands the use of the Start Fresh program when necessary
• Ensures all products are balanced flavor, presented to recipe specifications

Management reserves the right to change and/or add to these duties at any time.Education and Experience Required

• Must be at least 18 years old.
• Must have a minimum of 6 months-2 years cooking experience in similar operation.
• Basic computer knowledge and usage preferred.
• Must pass a pre-employment background check including drug screen.
• Must be able to obtain Food handler certification.

Knowledge, Skills, and Abilities

• 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, dynamic 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 show appreciation of others.
• Able to get along with other employees to work out problems and resolve conflicts.
• 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 using standard English grammar and punctuation
• Able to tolerate various temperatures while working outdoors.
• Able to operate/drive a company vehicle with valid TN driver's license and insurance.
• Able to meet the physical demands of the job.
• Able to understand and work in A La Carte Kitchen system: to include understanding of kitchen tickets, timing of orders produced, timing of various stations for expediting the guest's orders.
• Ability to learn and execute menus for 3 Signature Restaurant meal periods, Room Service, Lounges, Pool Bars, Grab and Go Marketplace, Full Service Catering Operation.
• Skilled with cooking and baking various types of food/dishes.
• Must complete Start Fresh training, as well as implement all safety aspects of Start Fresh training
• Must comply with all Health Dept., Serv Safe, and Company regulations pertaining to Food Safety Handling Procedures.
• Able to cook on various hot line stations to include Steak broilers, fryers, stoves and pantry.
• Able to Work with Brick Oven fired Cuisine.
• Knowledgeable of food allergies to include the 9 nationally recognized allergens.
• Must be able to lift 50 pounds.
• Must be able to work and tolerate temperatures ranging from 0 to 120 degrees.
• Ability to perform other duties as assigned.

The Dollywood Company is an equal opportunity employer. Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. The Dollywood Company drives a welcoming culture where ideas and decisions from all people support our efforts to be relevant in an ever-changing world.