JOB SUMMARY

The Foods Leader Apprentice will work in a supported learning environment to develop the skills and knowledge required of a Culinary Team Lead 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

FOODS TEAM MEMBER – YEAR ONE

• Responsible for prompt attention to a wide variety of tasks within food services.
• Take orders, serving, preparing, and storing high quality food, measuring ingredients, understanding time and temperature tables to record information, answering guest questions about menu items and pricing, and proper cash handling procedures when applicable.
• Stock and organize the kitchen, food lines, food bars, work areas and eating areas ensuring the proper pulling, delivery, rotation, and storage of product.
• Provide prompt, courteous attention to guest orders while serving and/or preparing high quality food for our guests’ enjoyment.
• Provide prompt attention in correctly filling supply orders received by verbal, radio transmission and written orders.
• Filling orders for stock and organizing work area, proper pulling, delivery, rotation, and storage of product, recording information, and answering guest questions regarding menu items and pricing.
• Maintain cleanliness in all work areas while moving throughout the Park.
• Prepare and serve food that complies with expected Dollywood quality, quantity, and presentation and state health code requirements.
• Maintain cleanliness of any surfaces used for eating on or serving food from, washing dishes, maintaining proper sanitation, cleanliness of general area, scrubbing, sweeping, mopping, trash removal, etc.
• Greet each guest with a cordially, treating each guest as an individual.
• Provide continuous service and attention to details, ensuring Guest satisfaction.
• Suggestively sell to Guest and thank them for coming.
• Willing to work at different locations on Park.
• Be able to answer guest questions concerning Park layout and menu item availability.
• Understand and practice safe food handling at all times, following Sevier County regulations and ServSafe guidelines.
• Be compliant with all safety standards within Sevier County relating to personal safety and the safety of fellow hosts and guests.
• Follow all procedures/standards affecting Foods financial standing such as portion control, suggestive selling, clocking in/out properly, and completion of tasks in a timely and accurate manner.
• Understand and follow all Start Fresh procedures.
• Learn and memorize 4-Critical Safety Standards.

FOODS ASSISTANT TEAM LEAD – YEAR TWO

In addition to YEAR ONE responsibilities:

• Assist and support the Team Lead in the successful and profitable operation of the unit assigned while providing excellent Guest service.

• Open and close the shop in the absence of the Team Lead including: DSL, register readings, labor control, Orders, and inventory.

• Assist Team Lead by putting in orders and tracking inventory.

• Ensure there is no decrease in safety awareness, profitability, efficiency, and excellent Guest service in the absence of the Team Lead.

• Maintain knowledge of Micros with the ability to do voids, refunds, and troubleshooting.

• Set the benchmark for proper food preparation, portion control, presentation, and storage of all products.

• Ensure safe handling of food that complies with expected quality, quantity, presentation and state and county health code requirements both state and county.

• Operate equipment to perform job duties, receive incoming orders, follow production recipes, minimize product loss, and maintain unit cleanliness. Follow all Authorized Operator Training Procedures.

• Suggestively sell, buss tables, sweep dining areas, etc.

• Support and enforce all company policies.

• Act as quality assurance inspector.

• Maintain knowledge of proper cooking temperatures and hold times; maintain temperature sheets.

• Ensure day dot procedures are in place; follows First In First Out (FIFO).

• Ensure food is high quality.

• Follow Plate Perfect; enforce preparation/food handling standards which ensure designated portion control, ensuring all products are presented to Guest in a visually appealing and appetizing manner.

• Know, understand, and enforce the use of the “Start Fresh” program when necessary.

• Demonstrate a high level of productivity and production.

  • Learn and assist in the following areas to ensure maximum profitability:
  • 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 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.
  • Inventory Control - responsible for maintaining a proper level of inventory at all times.

• Assist in conducting employee performance evaluations.

• Learn from and be coached by Team Lead on various topics, including the basics of inventory, ordering, scheduling.

• Be an active participant and a model example in safety issues relating to personal safety and the Analyze labor usage to ensure maximum productivity and efficiency utilizing the functions of Shift Planner, creating unit schedules that correlate labor hours and sales volume in proportion.

• Ensure that daily cash checks are done; take corrective action for excessive over/shorts.

• Ensure unit is organized and maintained in a sanitary manner by ensuring proper cleaning schedules are followed.

• Must pass “ServSafe Applied Foodservice Sanitation Training and Certification” Program.

FOODS TEAM LEAD – YEAR THREE

In addition to YEAR TWO responsibilities:

• Enforce preparation/food handling standards which ensure designated portion control.
• Maintain temperature sheets.
• Comply with health department and food service department policies.
• Know, understand, and enforce the use of the “Start Fresh” program when necessary.
• Ensure all products are presented to guest in a visually appealing and appetizing manner.
• Evaluate item sales, makes recommendations on changes, additions, deletions.
• Supervise the following areas to ensure maximum control yielding high profitability in these areas:
• Issuing - units don’t 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 / Ensure ordering 101 is followed.
• 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.
• 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.
• Enforce/administer all Company and departmental policies regarding grooming, costuming, nametags, conduct, call-ins, etc.
• Conduct employee performance evaluations.
• Organize and develop a well-trained, efficient staff whereby, when promotions are available, qualified people are also available.
• Create unit schedules that correlate labor hours and sales volume in proportion.
• Analyze usage of labor to ensure maximum productivity and efficiency.
• Ensure that daily cash checks are done; take corrective action for excessive over/shorts.
• Ensure unit is organized and maintained in a sanitary manner; ensure proper cleaning schedules are followed.
• Available/willing to work at different locations on park.
• Develop or coach assistant team leads and front line staff.

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 our Lead with Love principles 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 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 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.
• Basic math skills necessary to count out change to guests as applicable.
• 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

• Walters State Community College Apprenticeship Program participant.
• Minimum 6 months of previous foods experience preferred.
• Minimum 6 months of previous customer service experience preferred.
• Employees may be required to be 18 years of age to operate certain equipment. Minimum 15 years of age required.
• Basic computer skills required.
• Must be able to pass a pre-employment 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 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 our Lead with Love principles 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 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 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.
• Basic math skills necessary to count out change to guests as applicable.
• 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.