Cook I - Dollywood's DreamMore Resort & Spa - Full Time Year Round

The Cook I will participate in all culinary activities, including hot and cold food preparation, saucier, butchery and fabrication, ala carte Hot line with tickets, banquet cooking, brick oven cooking, merchandise handling, ware washing, and cleanliness and sanitation procedures.

Summary of Essential Functions and Responsibilities

• Checks with Sous Chef for daily objectives
• Ascertains the daily specials and methods of preparation and presentation
• Must be able to perform all duties of Cook ll and Cook lll
• 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
• Knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
• Knows and understands the recipes and portions in preparing each menu item in the resort’s outlets; constantly inspects and spot-weighs portion sizes
• 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
• Follows recipes including preparation/food handling standards which ensure designated portion control
• Ensures all products are balanced flavor and presented to recipe specifications
• Capable of using equipment such as, but not limited to, knives, slicers, ovens, smokers, warmers, grills, tilt skillets, kettles, mixers, 6 burner ranges, brick oven pizza deck ovens, buffalo chopper, dollies, rolling racks, dishwasher, brooms, mops, etc.
• 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.
• Utilizes waste control - waste is kept to a minimum by not over producing, avoiding accidents, and properly storing and handling food; enforces small batch cooking method by producing less more often
• Responsible for maintaining a proper level of Production in all assigned outlets
• Acts as quality assurance inspector, ensuring food is of high quality
• Able to answer guest questions concerning resort layout and menu item availability
• Learns and understands the resort food and beverage Check 5
• Assists in the direction of all kitchen staff to maintain an effective and efficient operation 
• Participates actively in safety issues relating to personal safety and the safety of fellow hosts and guests
• Displays proper knife skills

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
• High school diploma or equivalent
• Culinary degree preferred
• 2-3 years previous culinary experience required
• Must be able to obtain Food handler certification
• Skilled with cooking and baking various types of food/dishes
• 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
• Offers of employment are contingent upon satisfactory completion of onboarding process which includes background screening and pre-employment drug screening

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 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
• 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
• Must be committed to continuous improvement
• Must promote and support a “team” work environment by cooperating and helping co-workers
• 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
• Able to work and train cooks on Broiler stations to include Steak cooking to temperatures by visual and touch to doneness
• 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, Saucier responsibilities
• 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

Physical and Cognitive Requirements 

• 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. Employees may also be required to travel to various areas on property which may include changes in terrain, stairs and uneven surfaces
• 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. Employees may be required to work indoors and outdoors
• 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 methods
• Able to meet the physical demands of the job

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.