JOB SUMMARY:
- 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.
- Produce and decorate high quality bakery items including: homemade breads, muffins, cookies, cakes, pies, danishes, soups, and sandwiches.
- 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.
- Operating equipment including: knives, ovens, choppers, mixers, steam kettles, torches etc.. to perform job duties, maintain proper sanitation, scrub, sweeping, dish-washing, mopping, trash removal, etc. Follows all Authorized Operator Training Procedures.
- Suggestive selling, buss tables, sweep dining areas, dish washing etc.
- Management reserves the right to change and/or add to these duties.
Summary of Major Duties and Responsibilities:
FOOD/HANDLING
- Knowledgeable of proper cooking temperatures and hold times.
- Ensures day dot procedures are in place; follows First In First Out
- Follows Plate Perfect; enforce preparation/food handling standards which ensure designated portion control.
- Act as quality assurance inspector
- Ensure food is high quality.
- Maintain temperature charts.
- Comply with Sevier County health department and food service department policies.
- Know, understand, & enforce the use of the “Start Fresh” program when necessary. Must be signed off on Start Fresh within 30 days of accepting the position.
FOOD MERCHANDISING
- Ensure all products are presented to guest in a visually appealing and appetizing manner.
- Follow and enforce Plate Perfect.
- Ability to decorate cakes, cookies etc... at high quality.
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 Plate Perfect 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 following par, prep, and production levels; 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. Adjusts production levels seasonally.
- Inventory Control - responsible for maintaining a proper level of inventory at all times.
GUEST EXCELLENCE
- Greet each guest with a cordial greeting.
- Treat each guest as an individual.
- Provide continuous service and attention to details:
- Guest satisfaction
EMPLOYEE EXCELLENCE/EXPECTATIONS
- Costumes are to be neat, clean and appropriately worn at all times while on Park.
- Personal hygiene is very important.
- Work schedules will vary. Employees must be available to work various and flexible hours.
- Employees may be asked to work past their scheduled shift. On slow days employees may be sent home after 3 hours or called off for the day.
- Employees must be available and willing to work at different locations on Park.
- Employees may be using equipment such as, but not limited to knives, slicers, ovens, warmers, mixers, sheeters, rounders, scalers, rolling racks, and other bakery equipment, brooms and mops, etc.
JOB SATISFACTION/DEVELOPMENT
- Ability to read Cost of Sales to maximize profitability.
- Able to train and monitor Baker I.
- 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 recipe compliance, portion control, suggestive selling, clocking in/out properly, and completion of tasks in a timely and accurate manner.
Required Skills
PERSONALITY/ATTITUDE REQUIREMENTS:
- 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 Lead with Love qualities by being: patient, kind, humble, respectful, selfless, forgiving, honest and committed.
- 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.
Essential Functions Necessary To Perform Job Duties:
- 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.
- Able to speak, read and write English.
- Able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees.
- Must be able to 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 work cooperatively with others.)
- 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.
- 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 report to work without being under the influence of or smelling of alcohol.
- 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 or stand for long 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 finger movement to do detailed work, run a register or guest check system, calculator, etc.
- Able to listen and speak to be able to communicate.
- Able to sweep and mop.
- Able to smile and make eye contact.
- 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 handle accommodating a large number of guests at one time, changes in work schedule and job assignments.
- 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.
- Able to perform other duties as required.
- Must be Serv Safe Certified
- 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.
Required Experience
EDUCATIONAL AND EXPERIENCE REQUIREMENTS:
- Basic reading and writing skills needed to fulfill job requirements.
- Ability to read/understand written instructions and company policies/procedures.
- Bakery experience is required.
- Ability to read, write and speak English.
- Must successfully complete a post-offer background check and drug screening.
- Must be at least 18 years of age.
- ServeSafe Certification is required within 60 days of accepting this position.
Culinary degree in Baking/Cake Decorating is strongly preferred.