Cook I - Dollywood's HeartSong Lodge & Resort - Full Time Year Round

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day across Dollywood Resorts which includes over 600 rooms and 15 Food & Beverage outlets, all located in the Great Smoky Mountains of East Tennessee. Our plan is to grow our resort footprint to over 1200 rooms across five resorts at Dollywood and to add other resorts to our overall company resort portfolio.

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 Line Cook I who will embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand and our region.

We want to work alongside someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our hosts, guests, and community while simultaneously ensuring the success and profitability of our unique culinary offerings. This person also brings a spirit of fun, authenticity, collaboration, creativity and genuine hospitality to their life and work. We are seeking an individual who has the ability to bring the vision of the Dollywood Resorts to life. The recipe for the right Line Cook I will be equal parts curious learner, innovator, administrator, mentor and motivator.

Our Line 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
• Displays proper knife skills
• Acts as quality assurance inspector, ensuring food is of high quality
• 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
• 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
• 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
• 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
• 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

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
• Must successfully complete a pre-employment background check and drug screen

Knowledge, Skills, and Abilities

• 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
• Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees
• Must reflect Dollywood’s image by being genuinely friendly and caring and by taking pride in 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 committed to continuous improvement
• Must have professional appearance with good personal hygiene
• Must promote and support a “team” work environment by cooperating and helping co-workers
• Must be able to be productive in a fast-paced, dynamic 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 show appreciation of others
• Able to get along with other employees to work out problems and resolve conflicts
• 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
• Able to add, subtract, multiply and divide with accuracy
• Able to communicate effectively using standard English grammar and punctuation
• Able to tolerate various temperatures while working outdoors
• Able to operate/drive a company vehicle with valid TN driver’s license and insurance
• Able to meet the physical demands of the job
• 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 lift 50 pounds
• Must be able to work and tolerate temperatures ranging from 0 to 120 degrees

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.