JOB SUMMARY:
The Sous Chef is responsible for leading, developing and supervising culinary Host. The Sous Chef will be responsible for all aspects of new food item development, food preparation and supplies according to standards set by Director of Food & Beverage. This responsibility is to be done in a manner consistent with the mission and values of the Dollywood Company.
SUMMARY OF MAJOR DUTIES & RESPONSIBILITIES:
FOOD/HANDLING
FOOD MERCHANDISING
FOOD COST CONTROL
GUEST EXCELLENCE
EMPLOYEE EXCELLENCE/EXPECTATIONS
JOB SATISFACTION/DEVELOPMENT
Food preparation, storage, product rotation, and wholesomeness which complies with expected Dollywood quality, quantity, presentation, and state and local health code requirements.
Follow recipes, take and record food temperatures, minimize waste, implement proper procedures for inventory, ordering, scheduling and maintaining work area cleanliness.
Train kitchen staff to comply with Park standards.
Conduct daily server check-outs, prepare the nightly deposit and closing paperwork.
Perform other duties, such as operating equipment to perform job duties, maintaining proper sanitation, assisting with scrubbing, sweeping, mopping, trash removal, etc.
Train kitchen staff to comply with Fresh Start procedures.
Train kitchen staff in all aspects of operations.
Inspects quality of food products used to prepare cuisine. Informs Vendors and asks for credits when quality is not acceptable.
Ensures all cuisine served to guests follow establish guidelines for temperature, presentation, aroma proper quantity, highest quality, freshest appearance, and palatability.
Assures physical cleanliness of all BOH operations. Ensures all staff practices “clean as you go” techniques.
Insures all BOH staff is completing its daily side work
Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Maintenance Department.
Learn and memorize 5-Critical Safety Standards.
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.
Ensure safe handling of food that complies with and meets state and local Health Department requirements.
Must adhere to Company policy regarding not reporting to work with an illness or condition that may put others at risk or harm.
Follow all Authorized Operator Training Procedures.
Be a model example in safety issues relating to personal safety.
MANAGEMENT RESERVES THE RIGHT TO CHANGE AND/OR ADD TO THESE DUTIES.
Required Skills
PERSONALITY/ATTITUDE REQUIREMENTS:
ESSENTIAL FUNCTIONS NECESSARY TO PERFORM JOB DUTIES:
Required Experience
EDUCATIONAL AND EXPERIENCE REQUIREMENTS:
PERSONALITY/ATTITUDE REQUIREMENTS:
ESSENTIAL FUNCTIONS NECESSARY TO PERFORM JOB DUTIES: