Cook II - Theme Park - Part Time Seasonal

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 Cook II 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 Cook II checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.


This position exists to assist in the successful and profitable operation of the unit assigned while providing excellent guest service.


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

• Knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
• Act as quality assurance inspector, ensuring food is of high quality
• Follows proper procedures in regards to labeling, dating, and/or rotating standards including the usage of day dots, FIFO (First In First Out), etc.
  
• Follows recipes including preparation/food handling standards which ensure designated portion control
• Know and understand the recipes and portions in preparing each unit's menu
• Comply with state and local health department regulations as well as Culinary Services departmental policies
• Know and understand the use of the "Start Fresh" program when necessary
• Ensure all products are presented to guest in a visually appealing and appetizing manner through Plate Perfect
• Employees may be using equipment such as, but not limited to, knives, slicers, ovens, smokers, warmers, grills, tilt skillets, kettles, mixers, buffalo chopper, dollies, rolling racks, dishwasher, brooms, mops, etc.
  
• 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 inventory at all times
• Employees are expected to be able to answer guest questions concerning park layout and menu item availability
• Learn and understand the Culinary Services Check 5
• Be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests

• Must be minimum 16 years of age
• Previous Cook experience preferred
• Able to successfully complete ServSafe Manager Certification within 30 days of start date
• Must submit to and pass post-employment offer drug screen and background check

• 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 be willing to constantly improve
• Must have professional appearance with good personal hygiene
• Must promote and support a team 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 act to meet their needs within company guidelines
• Able to 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 hear, see, and 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
• Able to maintain good personal hygiene
• Able to get along with other employees to work out problems and resolve conflicts
• Able to comprehend instructions, retain information, and follow recipes
• Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends, and holidays as necessary
• Able to tolerate a fast-paced, hectic environment, with flexibility to handle frequent changes in priorities
• Able to prioritize tasks
• Ability to move about in confined areas
• Able to stand, balance, kneel, stoop, and bend to maintain clean work environment and serve guests
• Ability to walk, sit, or stand for long/short periods of time
• 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 have manual dexterity to do detailed work
• Able to make decisions by analyzing information allowing on-the-spot correction of guests concerns
• Ability to recall information
• Ability to hear directions and follow verbal instructions
• 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
• Ability to work with others in a friendly, positive manner
• Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, holidays, and weekend shifts
• 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 Department, ServSafe, and Company regulations pertaining to safe food handling practices