Cook II - Dollywood Theme Park - Full Time Seasonal

Job Summary

Required Qualifications

• •Minimum 16 years of age
• •Previous Cook experience
• •Able to successfully complete ServSafe Manager Certification within 30 days of start date
• •Must be able to lift 50 lbs
• •Must be able to tolerate a fast-paced environment
• •Must have professional appearance with good personal hygiene
• •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 willing to constantly improve
• •Must be able 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 environment
• •Must take Start Fresh training
• •Must comply with all Health Department, ServSafe, and Company regulations pertaining to safe food handling practices
• •Able to safely operate equipment according to company and manufacturer guidelines
• •Able to safely navigate work environment
• •Able to make decisions by analyzing information allowing on-the-spot correction of guests concerns
• •Able to recall information
• •Able to receive, process and retain information to follow work instructions
• •Able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule
• •Able to perform duties consistent with creating a safe and secure environment for hosts and guests
• •Able to stand, balance, kneel, stoop, and bend to maintain clean work environment and serve guests
• •Able to reach high and low to get supplies
• •Able to have manual dexterity to do detailed work
• •Must be able to tolerate extreme cold and heat
• •Must be able to work indoors and outdoors
• •Must be able to travel to various areas on property which may include changes in terrain, stairs and uneven surfaces
• •Must be able to work evenings, weekends, and holidays as necessary
• •Must be able to handle frequent changes in priorities
• •Must be able to work up to 13 hours
• •Must be able to perform repetitive movements and tasks throughout the shift
• •Must be able to think critically, solve problems, process and retain information
• •Must have attention to detail
• •Must be able to communicate effectively using approved methods
• •Must be able to move about in confined areas
• •Must be able to walk, sit, or stand for long/short periods of time
• •Must be able to greet guests, vendors and other employees
• •Must be able to comprehend instructions, retain information, and follow recipes
• •Must be able to follow proper procedures in regards to labeling, dating, and/or rotating standards including the usage of day dots, FIFO (First In First Out), etc.
• •Must be able to follow recipes including preparation/food handling standards which ensure designated portion control
• •Must be able to know and understand the recipes and portions in preparing each unit's menu
• •Must be able to know and understand the use of the Start Fresh program when necessary
• •Must be able to ensure all products are presented to guest in a visually appealing and appetizing manner through Plate Perfect
• •Must be able to know and understand proper cooking temperatures and hold times
• •Must be able to maintain a proper level of inventory at all times
• •Must be able to waste to a minimum by not over producing, avoiding accidents, and properly storing and handling food
• •Must be able to enforce small batch cooking method by producing less more often
• •Must be able to be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests
• •Must be able to answer guest questions concerning park layout and menu item availability
• •Must be able to learn and understand the Culinary Services Check 5
• •Must be able to project Dollywood's image by being genuinely friendly and caring and by taking pride in their work
• •Must be able to promote and support a team environment by cooperating and helping co-workers
• •Must be able to adapt to changes easily
• •Must be able to be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
• •Must be able to display and live out Lead with Love qualities strongly rooted in the Dollywood Company culture by being: patient, kind, humble, respectful, selfless, forgiving, honest and committed
• •Must be able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees
• •Must be able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends, and holidays as necessary
• •Must be able to tolerate a fast-paced environment, with flexibility to handle frequent changes in priorities
• •Must be able to safely operate equipment according to company and manufacturer guidelines
• •Must be able to safely navigate work environment
• •Must be able to make decisions by analyzing information allowing on-the-spot correction of guests concerns
• •Must be able to recall information
• •Must be able to receive, process and retain information to follow work instructions
• •Must be able 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 environment
• •Must be able to take Start Fresh training, as well as implement all safety aspects of Start Fresh training
• •Must be able to comply with all Health Department, ServSafe, and Company regulations pertaining to safe food handling practices
• •Must be able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals
• •Must be able to perform duties consistent with creating a safe and secure environment for hosts and guests
• •Must be able to lift up to 50 lbs
• •Must be able to sit, stand and/or walk for duration of shift, up to 13 hours
• •Must be able to travel to various areas on property which may include changes in terrain, stairs and uneven surfaces
• •Must be able to perform repetitive movements and tasks throughout the shift
• •Must be able to work in varying weather conditions to include extreme cold and heat
• •Must be able to work indoors and outdoors
• •Must be able to think critically, solve problems, process and retain information
• •Must have attention to detail
• •Must be able to communicate effectively using approved methods
• •Must be able to move about in confined areas
• •Must be able to stand, balance, kneel, stoop, and bend to maintain clean work environment and serve guests
• •Must be able to reach high and low to get supplies
• •Must be able to have manual dexterity to do detailed work
• •Must be able to greet guests, vendors and other employees
• •Must be able to comprehend instructions, retain information, and follow recipes
• •Must be able to follow proper procedures in regards to labeling, dating, and/or rotating standards including the usage of day dots, FIFO (First In First Out), etc.
• •Must be able to follow recipes including preparation/food handling standards which ensure designated portion control
• •Must be able to know and understand the recipes and portions in preparing each unit's menu
• •Must be able to know and understand the use of the Start Fresh program when necessary
• •Must be able to ensure all products are presented to guest in a visually appealing and appetizing manner through Plate Perfect
• •Must be able to know and understand proper cooking temperatures and hold times
• •Must be able to maintain a proper level of inventory at all times
• •Must be able to waste to a minimum by not over producing, avoiding accidents, and properly storing and handling food
• •Must be able to enforce small batch cooking method by producing less more often
• •Must be able to be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests
• •Must be able to answer guest questions concerning park layout and menu item availability
• •Must be able to learn and understand the Culinary Services Check 5
• •Must be able to project Dollywood's image by being genuinely friendly and caring and by taking pride in their work
• •Must be able to promote and support a team environment by cooperating and helping co-workers
• •Must be able to adapt to changes easily
• •Must be able to be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
• •Must be able to display and live out Lead with Love qualities strongly rooted in the Dollywood Company culture by being: patient, kind, humble, respectful, selfless, forgiving, honest and committed
• •Must be able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees
• •Must be able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends, and holidays as necessary
• •Must be able to tolerate a fast-paced environment, with flexibility to handle frequent changes in priorities
• •Must be able to safely operate equipment according to company and manufacturer guidelines
• •Must be able to safely navigate work environment
• •Must be able to make decisions by analyzing information allowing on-the-spot correction of guests concerns
• •Must be able to recall information
• •Must be able to receive, process and retain information to follow work instructions
• •Must be able 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 environment
• •Must be able to take Start Fresh training, as well as implement all safety aspects of Start Fresh training
• •Must be able to comply with all Health Department, ServSafe, and Company regulations pertaining to safe food handling practices
• •Must be able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals
• •Must be able to perform duties consistent with creating a safe and secure environment for hosts and guests
• •Must be able to lift up to 50 lbs
• •Must be able to sit, stand and/or walk for duration of shift, up to 13 hours
• •Must be able to travel to various areas on property which may include changes in terrain, stairs and uneven surfaces
• •Must be able to perform repetitive movements and tasks throughout the shift
• •Must be able to work in varying weather conditions to include extreme cold and heat
• •Must be able to work indoors and outdoors
• •Must be able to think critically, solve problems, process and retain information
• •Must have attention to detail
• •Must be able to communicate effectively using approved methods
• •Must be able to move about in confined areas
• •Must be able to stand, balance, kneel, stoop, and bend to maintain clean work environment and serve guests
• •Must be able to reach high and low to get supplies
• •Must be able to have manual dexterity to do detailed work
• •Must be able to greet guests, vendors and other employees
• •Must be able to comprehend instructions, retain information, and follow recipes
• •Must be able to follow proper procedures in regards to labeling, dating, and/or rotating standards including the usage of day dots, FIFO (First In First Out), etc.
• •Must be able to follow recipes including preparation/food handling standards which ensure designated portion control
• •Must be able to know and understand the recipes and portions in preparing each unit's menu
• •Must be able to know and understand the use of the Start Fresh program when necessary
• •Must be able to ensure all products are presented to guest in a visually appealing and appetizing manner through Plate Perfect
• •Must be able to know and understand proper cooking temperatures and hold times
• •Must be able to maintain a proper level of inventory at all times
• •Must be able to waste to a minimum by not over producing, avoiding accidents, and properly storing and handling food
• •Must be able to enforce small batch cooking method by producing less more often
• •Must be able to be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests
• •Must be able to answer guest questions concerning park layout and menu item availability
• •Must be able to learn and understand the Culinary Services Check 5
• •Must be able to project Dollywood's image by being genuinely friendly and caring and by taking pride in their work
• •Must be able to promote and support a team environment by cooperating and helping co-workers
• •Must be able to adapt to changes easily
• •Must be able to be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
• •Must be able to display and live out Lead with Love qualities strongly rooted in the Dollywood Company culture by being: patient, kind, humble, respectful, selfless, forgiving, honest and committed
• •Must be able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees
• •Must be able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends, and holidays as necessary
• •Must be able to tolerate a fast-paced environment, with flexibility to handle frequent changes in priorities
• •Must be able to safely operate equipment according to company and manufacturer guidelines
• •Must be able to safely navigate work environment
• •Must be able to make decisions by analyzing information allowing on-the-spot correction of guests concerns
• •Must be able to recall information
• •Must be able to receive, process and retain information to follow work instructions
• •Must be able 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 environment
• •Must be able to take Start Fresh training, as well as implement all safety aspects of Start Fresh training
• •Must be able to comply with all Health Department, ServSafe, and Company regulations pertaining to safe food handling practices
• •Must be able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals
• •Must be able to perform duties consistent with creating a safe and secure environment for hosts and guests
• •Must be able to lift up to 50 lbs
• •Must be able to sit, stand and/or walk for duration of shift, up to 13 hours
• •Must be able to travel to various areas on property which may include changes in terrain, stairs and uneven surfaces
• •Must be able to perform repetitive movements and tasks throughout the shift
• •Must be able to work in varying weather conditions to include extreme cold and heat
• •Must be able to work indoors and outdoors
• •Must be able to think critically, solve problems, process and retain information
• •Must have attention to detail
• •Must be able to communicate effectively using approved methods
• •Must be able to move about in confined areas
• •Must be able to stand, balance, kneel, stoop, and bend to maintain clean work environment and serve guests
• •Must be able to reach high and low to get supplies
• •Must be able to have manual dexterity to do detailed work
• •Must be able to greet guests, vendors and other employees
• •Must be able to comprehend instructions, retain information, and follow recipes
• •Must be able to follow proper procedures in regards to labeling, dating, and/or rotating standards including the usage of day dots, FIFO (First In First Out), etc.
• •Must be able to follow recipes including preparation/food handling standards which ensure designated portion control
• •Must be able to know and understand the recipes and portions in preparing each unit's menu
• •Must be able to know and understand the use of the Start Fresh program when necessary
• •Must be able to ensure all products are presented to guest in a visually appealing and appetizing manner through Plate Perfect
• •Must be able to know and understand proper cooking temperatures and hold times
• •Must be able to maintain a proper level of inventory at all times
• •Must be able to waste to a minimum by not over producing, avoiding accidents, and properly storing and handling food
• •Must be able to enforce small batch cooking method by producing less more often
• •Must be able to be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests
• •Must be able to answer guest questions concerning park layout and menu item availability
• •Must be able to learn and understand the Culinary Services Check 5
• •Must be able to project Dollywood's image by being genuinely friendly and caring and by taking pride in their work
• •Must be able to promote and support a team environment by cooperating and helping co-workers
• •Must be able to adapt to changes easily
• •Must be able to be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
• •Must be able to display and live out Lead with Love qualities strongly rooted in the Dollywood Company culture by being: patient, kind, humble, respectful, selfless, forgiving, honest and committed
• •Must be able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees
• •Must be able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends, and holidays as necessary
• •Must be able to tolerate a fast-paced environment, with flexibility to handle frequent changes in priorities
• •Must be able to safely operate equipment according to company and manufacturer guidelines
• •Must be able to safely navigate work environment
• •Must be able to make decisions by analyzing information allowing on-the-spot correction of guests concerns
• •Must be able to recall information
• •Must be able to receive, process and retain information to follow work instructions
• •Must be able 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 environment