JOB SUMMARY
The Culinary Leader Apprentice will work in a supported learning environment to develop the skills and knowledge required of a Culinary Chef Assistant position within the Dollywood Company. This apprenticeship will gain valuable on the job learning experience responsible for a wide variety of tasks necessary in this leadership development program.
SUMMARY OF MAJOR DUTIES AND RESPONSIBILITIES
PREP COOK – YEAR ONE
Food preparation, storage, product rotation, and wholesomeness which comply with expected Dollywood quality, quantity, presentation, and Sevier County health code requirements. Assist in the successful and profitable operation of the unit assigned while providing excellent guest service. Maintain company standards on Plate Perfect recipes, take food temperatures and record them, minimize waste, follow proper procedures for inventory, portion control, ordering, scheduling and maintaining work area cleanliness. Operate equipment including: all equipment required for Cook I, torches, and woks to perform job duties, maintain proper sanitation, scrub, sweeping, mopping, trash removal, etc. 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. Follows all Authorized Operator Training Procedures.
Food Merchandising
- Ensure all products are presented to guest in a visually appealing and appetizing manner through Plate Perfect.
- Assess recipe batch sizes and prepare ingredients accordingly.
- 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-weight portion sizes; follow Plate Perfect.
- Waste Control - waste is kept to a minimum by 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.
Food/Handling
- Utilize quick and efficient knife and cooking techniques in order to increase preparation of product.
- Knowledgeable of proper cooking temperatures and hold times.
- Act as quality assurance inspector.
- Ensures day dot procedures are in place; follows First In First Out
- Ensure food is high quality.
- Follows Plate Perfect; enforce preparation/food handling standards which ensure designated portion control.
- Maintain temperature charts.
- Know, understand, & enforce the use of the “Start Fresh” program when necessary.
- Demonstrate a high level of productivity and production.
- Make sure all HACCP principles and application guidelines are followed.
- May need to carry and distributes supplies such as meat, produce, dry goods, and pans throughout foods division.
- Ability to learn how to read Cost of Sales to maximize profitability.
- Able to learn from and be coached by Cook II & III.
- Employees are expected to be able to answer guest questions concerning Park layout and menu item availability.
- Responsible to assist all kitchen staff in proper operation.
Safety
- Understand and practice safe food handling at all times.
- Be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests.
Profit and Contribution
- Follows all procedures/standards affecting Foods financial standing such as Plate Perfect, recipe compliance, portion control, suggestive selling, clocking in/out properly, and completion of tasks in a timely and accurate manner.
COOK II – YEAR TWO
In addition to YEAR ONE responsibilities:
Food Cost Control
- 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-weight portion sizes; follow Plate Perfect.
- Waste Control - waste is kept to a minimum by 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.
Job Satisfaction/Development
- Ability to learn how to read Cost of Sales to maximize profitability.
- Able to learn from and be coached by Cook I.
- Able to train and monitor Cook III.
- Responsible to assist all kitchen staff in proper operation.
COOK I – YEAR THREE
In addition to YEAR TWO responsibilities:
Food Cost Control
Supervise the following areas to ensure maximum control yielding high profitability in these areas:
- Issuing - units do not stock-pile food/supplies, keep par sheets up-to-date with only current items listed, all units have proper specifications, amounts of food and paper supplies.
- 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-weight portion sizes.
- Waste Control - waste is kept to a minimum by not over producing, avoiding accidents, and properly storing and handling food. Also enforces small batch cooking method by producing less more often.
- Analysis - review cost of sales analysis of all food products sold and makes recommendation for changes relative to pricing, menu selection and budget.
- Budget - achieves budgetary goals for food cost control.
- Inventory Control - responsible for maintaining a proper level of inventory at all times.
Job Satisfaction/Development
- Introduces menu items, within budget, that are brand builders and that enhance guest experience.
- Must be able to do all of the duties required for Cook I and Cook II.
- Must be able to work any Cook position on Park.
Management reserves the right to change and/or add to these duties at any time.
Required Skills
- 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.
- Able to 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.
- 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 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 be productive in a fast-paced, dynamic environment.
- Able to be flexible to handle frequent changes in priorities.
- Able to prioritize tasks and complete assignments on time.
- Able to add, subtract, multiply and divide with accuracy.
- Able to communicate effectively using standard English grammar and punctuation.
- Able to tolerate temperatures of 0 to 120 degrees.
- Able to work outdoors.
- Able to use equipment such as, but not limited to, cash registers, guest ordering systems, grills, fryers, steam kettles, drink machines, dough machines, ovens, warmers, popcorn machines, ice cream machines, knives, slicers, wedgers, rolling carts, carrying trays, tray jacks, dishwashers, bus tubs and carts, dollies, brooms, mops, etc.
- 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 comply with all Health Dept., Serv Safe, and Company regulations pertaining to Food Safety Handling Procedures.
Required Experience
EDUCATIONAL AND EXPERIENCE REQUIREMENTS
- Walters State Community College Apprenticeship Program participant.
- Employees may be required to be 18 years of age to operate certain equipment. Minimum 16 years of age required.
- Basic math skills
- Must be able to pass a pre-employment drug screen and background check.