Sous Chef

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. 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

Food/Handling
Knowledgeable of proper cooking temperatures and hold times per Food CodeEnsures day dot procedures are in place; follows First In First Out (FIFO)Teach and enforce preparation/food handling standards which ensure designated portion controlAct as quality assurance inspectorEnsure food is high qualityComply with state and local Health Department and food service department policiesKnow, understand and enforce the use of the "Start Fresh" program when necessary. Must be signed off on Start Fresh within 30 days of accepting the positionFood Merchandising
Ensure all products are presented to Guest in a visually appealing and appetizing mannerFollows and enforces recipe standards Food Cost Control
Ordering and Receiving – all goods are received in good condition and acceptable for useRotation – products are rotated for maximum freshnessPortion Control – all employees know and understand the recipes and portion in preparing each unit's menu, constantly inspect and spot-weigh portion sizesWaste 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 oftenBudget – achieves budgetary goals for food cost controlInventory Control – responsible for maintaining a proper level of inventory at all timesGuest Excellence
Addresses all food allergy issues with GuestEmployee Excellence/Expectations
Costumes are to be neat, clean and appropriately worn at all times while on ParkBe available to work various and flexible hoursFollow 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 mannerMaintain strict confidentiality and judgment regarding privileged informationExpected to be able to answer Guest questions concerning Park layout and menu item availabilityJob Satisfaction/Development
Food preparation, storage, product rotation, and wholesomeness which complies with expected Dollywood quality, quantity, presentation, and state and local health code requirementsFollow recipes, take and record food temperatures, minimize waste, implement proper procedures for inventory, ordering, scheduling and maintaining work area cleanlinessTrain kitchen staff to comply with Park standardsConduct daily server check-outs, prepare the nightly deposit and closing paperworkPerform other duties, such as operating equipment to perform job duties, maintaining proper sanitation, assisting with scrubbing, sweeping, mopping, trash removal, etcTrain kitchen staff to comply with Fresh Start proceduresTrain kitchen staff in all aspects of operationsInspects quality of food products used to prepare cuisine. Informs Vendors and asks for credits when quality is not acceptableEnsures all cuisine served to guests follow establish guidelines for temperature, presentation, aroma proper quantity, highest quality, freshest appearance, and palatabilityAssures physical cleanliness of all BOH operations. Ensures all staff practices "clean as you go" techniquesInsures all BOH staff is completing its daily side workMaintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Maintenance DepartmentLearn and memorize 5-Critical Safety StandardsSafetyUnderstand and practice safe food handling at all timesBe an active participant in safety issues relating to personal safety and the safety of fellow Hosts and G­uestsEnsure safe handling of food that complies with and meets state and local Health Department requirementsMust adhere to Company policy regarding not reporting to work with an illness or condition that may put others at risk or harmFollow all Authorized Operator Training ProceduresBe a model example in safety issues relating to personal safetyAble to display and live out our Lead with Love qualities strongly rooted in the Dollywood culture by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicatedAble to hear, see and speakAble to speak, read and write EnglishAble to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employeesMust have manual dexterity necessary to complete all job dutiesAble to sit and/or stand for long/short periods of timeAble to maintain good personal hygieneAble to get along with other employees to work out problems and resolve conflictsAble to comprehend instructions and retain informationAble to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidaysAble to thrive in a fast-paced, hectic environmentAble to be flexible to handle frequent changes in prioritiesAble to prioritize tasks and complete assignments on timeAble to work in and tolerate temperatures of 0 to 140 degreesAble to work outdoorsAbility to move about in confined areasAble to stand, balance, kneel, stoop and bend to maintain a clean work environment and serve guestsAbility to see near and far to safely operate equipment and negotiate work environmentAble to reach high and low to get suppliesAble to make decisions by analyzing information allowing on-the-spot correction of guests concernsAble to recall informationAbility to tolerate extreme heat, extreme cold, and humidity necessary to work in kitchens, walk-ins, freezers, climate changes and work outdoorsAbility to tolerate detergents and chemicals such as, but not limited to, dish liquids, bleach, Tide, degreaser, oven cleaner and other chemicals necessary to clean/sanitize equipment and environmentAble to handle accommodating a large number of guests at one time

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

Education and Experience Required

At least five (5) years of experience working as a sous chef or very similar roleA minimum of two (2) years of supervisory experienceCulinary degree preferredMust be Serve Safe CertifiedEmployee must be 18 years of ageMust successfully pass a background check, drug test and obtain a TN driver's license

Knowledge, Skills, and Abilities

Able to project Dollywood's image by being genuinely friendly and caring and by taking pride in their workMust be self-motivated and disciplinedMust be able to prioritize and complete work assignments on a timely basisMust maintain strict confidentiality and judgment regarding privileged informationMust display and live out our Lead with Love principles by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicatedMust be willing to constantly improveMust have professional appearance with good personal hygieneMust promote and support a "team" work environment by cooperating and helping co-workersMust adapt to changes easilyMust show appreciation to othersMust be sensitive to the needs of our Guests and feel empowered to take action to meet their needs within company guidelinesMust have the ability to make all age groups feel relaxedMust have demonstrated public speaking skillsMust be extremely well organized with attention to detail skillsMust be able to remain attentive and alertMust be detail-oriented and maintain a high level of accuracyMust be able to work in an organized manner with a sense of urgencyMust have the ability to multi-taskMust be able to tolerate a high volume work environment with the ability to remain calm and moderate stressMust be extremely personable with an outgoing personality to help promote programs and excite the team

---