JOB SUMMARY
At Dollywood Parks & Resorts, we create memories worth repeating. We want folks who love having a great time, and love to make our guests do the same. Dollywood’s Hosts are more than just employees, Hosts are a part of our extended family. Come be a part of all the fun we are having!
The Restaurant Sous Chef is responsible for supervising and coordinating the preparation of food according to standards set by the Executive Chef. The Restaurant Sous Chef will assist in overseeing the all Hot and cold food produced and served in all Food and Beverage outlets in a manner consistent with the mission, values, operating philosophies and standards of The Dollywood Company, Dollywood’s DreamMore Resort & Herschend Family Entertainment, executing all functions at the highest level of food quality.
SUMMARY OF MAJOR DUTIES & RESPONSIBILITIES
- Assists in conducting periodic food inventories.
- Manages the kitchen staff.
- Assists the Executive Chef with departmental human resource functions.
- Assists ordering of food and kitchen supplies, working with the purchasing agent to ensure all products are set up and organized in Crunchtime.
- Conducts regular on-the-job training and coaching sessions to ensure team members can perform their duties correctly.
- Ensures all safety training is completed per company policy.
- Supervises and coordinates the production of food according to menu specifications.
- Assists Cooks in preparation of specific cuisine daily including but not limited to soups, sauces, specials of the day and staff meals, and ensures the highest quality level of food production and presentations.
- Inspects quality of food products used to prepare cuisine. Corrects the item and informs Executive Chef when quality is not acceptable.
- Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability.
- Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques, ensuring that all health regulations are followed.
- Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department.
- Maintains time and temperature logs for food stations on line and in kitchen
- Demonstrates continuous improvement with ongoing audits, e.g. Health inspection, Steritech, REI, internal, etc
- Will perform Cook duties as needed.
MANAGEMENT RESERVES THE RIGHT TO CHANGE AND/OR ADD TO THESE DUTIES AT ANY TIME.
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 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.
ESSENTIAL FUNCTIONS NECESSARY TO PERFORM JOB DUTIES
- Able to display and live out our Lead with Love qualities 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 tolerate temperatures from 0 – 110 degrees.
- Able to lift at least 30 pounds.
Required Experience
EDUCATIONAL AND EXPERIENCE REQUIREMENTS
- High school diploma or equivalent.
- At least five (5) years of experience working as a sous chef or very similar role.
- Culinary degree or ACF certification preferred.
- A minimum of two (2) years of supervisory experience.
- Must be at least 21 years of age.
- Basic computer experience.
- Must successfully pass a background check, drug test and obtain a TN driver’s license.
WE PROVIDE COMPETITIVE WAGES ALONG WITH UNIQUE AND EXCITING PERKS AND BENEFITS - LIKE ACCESS TO DOLLYWOOD THEME PARKS, DISCOUNTED LODGING NATIONWIDE, A COMPREHENSIVE BENEFITS PLAN, ACCESS TO OUR ON-SITE MEDICAL FACILITY, HEALTH ADVOCATE NURSE, AND A RESPECTFUL WORK ENVIRONMENT.