Physical Therapist - PRN Seasonal
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
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.
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:
Management reserves the right to change and/or add to these duties at any time.
Required Skills
Required Experience
EDUCATIONAL AND EXPERIENCE REQUIREMENTS