Cook II - Dollywood's HeartSong Lodge & Resort - Full Time Year Round at The Dollywood Company

, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

0.0

Posted On

25 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hot and Cold Food Preparation, Meat Processing, Banquet Cooking, Brick Oven Cooking, Knife Skills, Food Safety, Plating Techniques, Butchery, Sous Vide, Inventory Management, FIFO, Communication Skills, Problem Solving, Conflict Management, Time Management, Basic Computer Knowledge

Industry

Entertainment Providers

Description

At Dollywood Parks & Resorts, we create memories worth repeating! We are seeking a Cook II 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 Cook II will be equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. The Cook II will participate in resort Culinary activities, including hot and cold food preparation, vegetable and meat processing/fabrication, ala carte hot line with tickets, banquet cooking, brick oven cooking, merchandise handling, ware washing, and cleanliness and sanitation procedures. 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 * 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 * 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 * Checks product/supply levels and adjusts to daily needs and communicates any shortages * Ensures all products are balanced flavor, presented to recipe specifications * Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets 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 1-2 years cooking experience in similar operation * Basic computer knowledge and usage preferred * Ability to safely operate company vehicles according to company policy. Must have valid driver’s license, proof of auto liability insurance and acceptable motor vehicle driving record * Must pass a pre-employment background check including drug screen * Must be able to obtain Food handler certification Knowledge, Skills, and Abilities * Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees * 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 have professional appearance with good personal hygiene * 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 * Must be able to communicate effectively with Guests and Hosts using approved communication methods * Able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals * 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 * 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 * Must reflect Dollywood’s image by being genuinely friendly and caring and by taking pride in work * Able to add, subtract, multiply and divide with accuracy * 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 Broiler stations to include Steak cooking to temperatures by visual and touch to doneness * Able to work traditional hot line stations to include Sauté ranges, fryers, griddles, etc * Ability and knowledgeable in Butchery and Fabrication techniques of Beef, Chicken and Fish * Able to display knowledge of modern and classical style plating techniques * Able to execute recipe standards in Batch cooking and plate specifications. Scratch cooking applications to include sauces, soups, dressings, vinaigrettes, doughs, vegetable production, proteins and garnishing * Able to show basic knowledge of Sous Vide cooking * Able to work with Brick Oven fired Cuisine * Knowledgeable of food allergies to include the 9 nationally recognized allergens * Must be able to work and tolerate temperatures ranging from 0 to 120 degrees * Ability to perform other duties as assigned Physical Requirements | Environmental Conditions * Lifting and Carrying: Position may require occasional to frequent lifting of up to 50 lbs utilizing company’s safety guidelines for safe lifting * Mobility: Position may require intermittent to prolonged sitting, standing and/or walking for duration of shift, up to 13 hours * Repetitive Movements: 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 * Environmental Conditions: This position requires the ability to perform work tasks in varying weather conditions to include extreme cold and heat * Cognitive and Sensory Requirements: 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 communication methods 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.

Responsibilities

The Cook II is responsible for preparing and presenting a variety of dishes across multiple restaurant outlets and banquet functions. They must maintain a clean, sanitary environment in compliance with health codes while managing workstation supplies and following standard recipes.