Sous Chef - Dollywood Theme Park - Full Time Year Round - HERSCHEND FAMILY ENTERTAINMENT CORPORATION

Description

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 a Sous Chef who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together and caring deeply about our brand. 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. They also bring fun, authenticity, collaboration, creativity, and genuine hospitality to their life and work. The right Sous Chef checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.

The Sous Chef is responsible for leading, developing and supervising culinary Host. The Sous Chef will be responsible for all aspects of new food item development, food preparation and supplies according to standards set by Director of Food & Beverage. This responsibility is to be done in a manner consistent with the mission and values of the Dollywood Company.

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.

 

Summary of Essential Functions and Responsibilities

• Food/Handling
  • Knowledgeable of proper cooking temperatures and hold times per Food Code
  • Ensures day dot procedures are in place; follows First In First Out (FIFO)
  • Teach and enforce preparation/food handling standards which ensure designated portion control
  • Act as quality assurance inspector
  • Ensure food is high quality
  • Comply with state and local Health Department and food service department policies
  • Know, understand and enforce the use of the “Start Fresh” program when necessary. Must be signed off on Start Fresh within 30 days of accepting the position
• Food Merchandising
  • Ensure all products are presented to Guest in a visually appealing and appetizing manner
  • Follows and enforces recipe standards 

• Food Cost Control
  • Ordering and Receiving – all goods are received in good condition and acceptable for use
  • Rotation – products are rotated for maximum freshness
  • Portion Control – all employees know and understand the recipes and portion in preparing each unit’s menu, constantly inspect and spot-weigh portion sizes
  • Waste Control – waste is kept to a minimum by following par, prep, and production levels; not over producing, avoiding accidents, and properly storing and handling food. Also practices small batch cooking method by producing less more often
  • Budget – achieves budgetary goals for food cost control
  • Inventory Control – responsible for maintaining a proper level of inventory at all times

• Guest Excellence
  • Addresses all food allergy issues with Guest
• Employee Excellence/Expectations
  • Costumes are to be neat, clean and appropriately worn at all times while on Park
  • Be available to work various and flexible hours
  • Follow all procedures/standards affecting Foods financial standing, such as portion control, suggestive selling, clocking in/out properly, and completion of tasks in a timely and accurate manner
  • Maintain strict confidentiality and judgment regarding privileged information
  • Expected to be able to answer Guest questions concerning Park layout and menu item availability
• Job Satisfaction/Development
  • Food preparation, storage, product rotation, and wholesomeness which complies with expected Dollywood quality, quantity, presentation, and state and local health code requirements
  • Follow recipes, take and record food temperatures, minimize waste, implement proper procedures for inventory, ordering, scheduling and maintaining work area cleanliness
  • Train kitchen staff to comply with Park standards
  • Conduct daily server check-outs, prepare the nightly deposit and closing paperwork
  • Perform other duties, such as operating equipment to perform job duties, maintaining proper sanitation, assisting with scrubbing, sweeping, mopping, trash removal, etc
  • Train kitchen staff to comply with Fresh Start procedures
  • Train kitchen staff in all aspects of operations
  • Inspects quality of food products used to prepare cuisine. Informs Vendors and asks for credits when quality is not acceptable
  • Ensures all cuisine served to guests follow establish guidelines for temperature, presentation, aroma proper quantity, highest quality, freshest appearance, and palatability
  • Assures physical cleanliness of all BOH operations. Ensures all staff practices “clean as you go” techniques
  • Insures all BOH staff is completing its daily side work
  • Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators.  Reports deficiencies to Maintenance Department
  • Learn and memorize 5-Critical Safety Standards

• Safety

• Able to display and live out our Lead with Love qualities strongly rooted in the Dollywood culture by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated
• Able to hear, see and speak
• Able to speak, read and write English
• Able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees
• Must have manual dexterity necessary to complete all job duties
• Able to sit and/or stand for long/short periods of time
• Able to maintain good personal hygiene
• Able to get along with other employees to work out problems and resolve conflicts
• Able to comprehend instructions and retain information
• Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays
• Able to thrive in a fast-paced, hectic environment
• Able to be flexible to handle frequent changes in priorities
• Able to prioritize tasks and complete assignments on time
• Able to work in and tolerate temperatures of 0 to 140 degrees
• Able to work outdoors
• Ability to move about in confined areas
• Able to stand, balance, kneel, stoop and bend to maintain a clean work environment and serve guests
• Ability to see near and far to safely operate equipment and negotiate work environment
• Able to reach high and low to get supplies
• Able to make decisions by analyzing information allowing on-the-spot correction of guests concerns
• Able to recall information
• Ability to tolerate extreme heat, extreme cold, and humidity necessary to work in kitchens, walk-ins, freezers, climate changes and work outdoors
• Ability to tolerate detergents and chemicals such as, but not limited to, dish liquids, bleach, Tide, degreaser, oven cleaner and other chemicals necessary to clean/sanitize equipment and environment
• Able to handle accommodating a large number of guests at one time

Management reserves the right to change and/or add to these duties

 

Education and Experience Required

• At least five (5) years of experience working as a sous chef or very similar role
• A minimum of two (2) years of supervisory experience
• Culinary degree preferred
• Must be Serve Safe Certified
• Employee must be 18 years of age
• Must successfully pass a background check, drug test and obtain a TN driver’s license

 

Knowledge, Skills, and Abilities

• Able to project Dollywood’s image by being genuinely friendly and caring and by taking pride in their 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 display and live out our Lead with Love principles by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated
• Must be willing to constantly improve
• Must have professional appearance with good personal hygiene
• Must promote and support a “team” work environment by cooperating and helping co-workers
• Must adapt to changes easily
• Must show appreciation to others
• Must be sensitive to the needs of our Guests and feel empowered to take action to meet their needs within company guidelines
• Must have the ability to make all age groups feel relaxed
• Must have demonstrated public speaking skills
• Must be extremely well organized with attention to detail skills
• Must be able to remain attentive and alert
• Must be detail-oriented and maintain a high level of accuracy
• Must be able to work in an organized manner with a sense of urgency
• Must have the ability to multi-task
• Must be able to tolerate a high volume work environment with the ability to remain calm and moderate stress
• Must be extremely personable with an outgoing personality to help promote programs and excite the team

 

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.       

Qualifications