Jr. Sous Chef - Dollywood's HeartSong Lodge & Resort - Full Time Year Round

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 Jr. Sous Chef for Dollywood Resorts who will embody the heart and soul 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 Jr. Sous Chef checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.

The Jr. Sous Chef is responsible for supervising and coordinating the preparation of food according to standards set by the Executive Chef. The Jr. Sous Chef will assist in overseeing all hot and cold food produced and served in Song & Hearth, Spa, Room Service, Host Lounge and Pool F&B experiences as well as execution of Sunday Brunch/ Holiday Buffets, Banquets & Catering events. The Jr. Sous Chef will do this all in a manner consistent with the mission, values, operating philosophies and standards of The Dollywood Company and Dollywood's DreamMore Resort

Summary of Major Duties & Responsibilities

• Assists in conducting periodic food inventories
• Manages the AM or PM kitchen staff in the absence of a Sous Chef or the Executive Chef
• Assists the Sous Chefs & Executive Chef with departmental human resource functions
• Assists Sous Chefs in ordering of food and kitchen supplies
• Supervises and coordinates the production of food according to menu specifications on the AM or PM shift
• Assists the Sous Chefs and Cooks in preparation of specific cuisine daily including but not limited to soups, sauces, specials of the day and staff meals
• Inspects quality of food products used to prepare cuisine. Corrects the item and informs Sous Chefs and Executive Chef when quality is not acceptable
• Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability
• Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques
• Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department
• Maintains time and temperature logs for food stations online and in kitchen
• May perform Sous Chef, Cook or Stewarding duties as needed
• Management reserves the right to change and/or add to these duties at any time
• 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 tolerate a fast-paced, hectic environment
• 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 be at least 18 years of age
• High school diploma or equivalent
• At least five (5) years of experience working as lead line cook or very similar role
• Culinary degree or ACF certification preferred or attending accredited Culinary Program
• Basic computer experience
• Must successfully complete a background check and drug screen
• Must have a valid driver's license

• Able to display and live out our Lead with Love qualities strongly rooted in the Dollywood Company culture by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated
• Able to hear, see and speak
• Able to speak, read and write in 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
• 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 tolerate 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 outdoors
• Able to tolerate temperatures from 0 - 110 degrees
• Must be able to lift 30 pounds with or without 2 person lift. 30+ pounds require a 2 person lift
• Must take Start Fresh training, as well as implement all safety aspects of Start Fresh training
• Must be able to work and tolerate temperatures ranging from 0 to 120 degrees
• Must comply with all Health Dept., Serv Safe, and Company regulations pertaining to Food Safety Handling Procedures
• Ability to perform other duties as assigned