Sous Chef - Dollywood Theme Park - Full Time Year Round

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day across all properties, all located in the Great Smoky Mountains of East Tennessee. Ask anyone who has visited Dollywood Parks & Resorts and they will tell you this place is different. It's not a difference that you can touch or see - it's a difference you can feel. We are seeking a Sous Chef who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together and caring deeply about our brand. This person also brings a spirit of fun, authenticity, collaboration, creativity and genuine hospitality to the lives of our guests.

We want to work alongside someone who acts as an extension of our mission, values, and culture. This individual is driven to create meaningful experiences for our hosts, guests, and community while ensuring the success and profitability of our unique offerings. They also bring fun, authenticity, collaboration, creativity, and genuine hospitality to their life and work. We seek an individual who can bring the vision of the resorts to life. The right Sous Chef checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.

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.

Additionally, the ideal candidate will be able display and live out Lead with Love qualities, strongly rooted in the Dollywood Company culture, by being patient, kind, trusting, unselfish, truthful, forgiving, dedicated and accountable.

Summary of Essential Functions and Responsibilities

• Act as quality assurance inspector, ensure food is high quality
• Enforce preparation/food handling standards which ensure designated portion control
• Complete and monitor Safety Critical Checklists daily
• 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
• Supervise the following areas to ensure maximum control yielding high profitability in these areas:
• Inventory Control - responsible for always maintaining a proper level of inventory; ensure units are not stock-piling food/supplies, keep par sheets up to date with only current items listed, all units have proper specifications, amounts of food and paper supplies
• Rotation - products are rotated for maximum freshness using the FIFO (First in, First out) method
• Portion Control - all hosts know and understand the recipes and portions in preparing each unit's menu, constantly inspecting and spot-weighing portion sizes
• Waste Control - waste is kept to a minimum by not overproducing, avoiding accidents, and properly storing and handling food
• Analysis - review cost of sales analysis of all food products sold
• Budget - achieves budgetary goals for food cost and labor expense
• 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
• Analyze usage of labor to ensure maximum productivity and efficiency and collaborate with the scheduling team to correlate labor hours and sales volume in proportion
• Monitor cash overages and shortage daily and in accordance with company guidelines, acting if necessary
• Responsible for completing credit card transactions in compliance with the Payment Card Industry Data Security standards
• Ensure the unit is organized and maintained in a sanitary manner; ensure proper cleaning schedules are followed
• Available/willing to work at different locations on the park

Management reserves the right to change and/or add to these duties

Education and Experience Required

• Must be at least 18 years old
• Must have a minimum of 1 year experience in similar operation
• Must be able to obtain ServSafe Manager Certification
• Basic computer knowledge and usage required

Knowledge, Skills, and Abilities

• Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees
• Must reflect Dollywood's image by being genuinely friendly and caring and by taking pride in 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 be committed to continuous improvement
• Must maintain a professional appearance with good personal hygiene
• Must promote and support a "team" work environment by cooperating and helping co-workers
• Must be productive in a fast-paced, dynamic environment
• Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays
• Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
• Able to hear, see and speak
• Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills
• Must show appreciation of others
• Able to get along with other employees to work out problems and resolve conflicts
• Able to comprehend instructions and retain information
• Able to perform duties consistently while creating a safe and secure environment for hosts and guests
• Able to be flexible and handle frequent changes in priorities
• Able to add, subtract, multiply and divide with accuracy
• Able to communicate effectively using standard English grammar and punctuation
• Able to tolerate various temperatures while working indoors and outdoors
• Able to meet the physical demands of the job
• Able to prioritize tasks and complete assignments on time
• Ability to tolerate extreme heat, extreme cold, and humidity, necessary to work in kitchens, walk-ins, freezers, climate changes and work outdoors
• Able to carry out the execution of ingredient measurements, portion control, time and temperature tables, and compilation of food safety check sheets
• Able to use equipment such as, but not limited to, Point of Sale System, calculators, knives, fryers, grills, oven, brooms, mops, sinks, dough machine, wedgers, dollies, rolling racks, dish machines, steam tables, warmers, mixers, etc.
• Must be able to lift 30 pounds with or without 2-person lift. 30+ pounds requires 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

The Dollywood Company is an equal opportunity employer. Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. The Dollywood Company drives a welcoming culture where ideas and decisions from all people support our efforts to be relevant in an ever-changing world.