Banquet Sous Chef - Dollywood's HeartSong Lodge & Resort - Exempt - HERSCHEND FAMILY ENTERTAINMENT CORPORATION

Description

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day at Dollywood Resorts, which include over 600 rooms and 15 Food & Beverage outlets, all located in the Great Smoky Mountains of East Tennessee. Our future plans include growing our resort footprint to over 1200 rooms across five resorts at Dollywood.

Ask anyone who has visited Dollywood Parks & Resorts, and they will tell you this place is different. It’s not a difference you can touch or see - it’s a difference you can feel. We are seeking a Banquet Sous Chef for Dollywood Resorts who will embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand.

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 Banquet Sous Chef checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.

The Banquet Sous Chef is responsible for supervising and coordinating the preparation of food according to standards set by the Executive Chef. The Banquet Sous Chef will assist in overseeing all hot and cold food produced and served in all Food and Beverage outlets while ensuring a consistent, high quality food product.

Summary of Essential Functions & Responsibilities

• Actively demonstrates skills in banquet and catering areas to execute Banquet Event Orders
• Shows experience and directs team in Buffet and Plated Techniques and execution. Able to display knowledge of modern and classical style plating techniques
• Assists in development of custom banquet menus and requests from Meeting Planners
• Organizes and Updates BEO’s to reflect most current Guests/Group needs
• Assists ordering of food products for banquet events and kitchen supplies, working with the purchasing agent to ensure all products are set up and organized in Crunchtime; assists in conducting periodic food inventories
• Actively manages the kitchen staff within their culinary responsibilities and following proper scheduling procedures to ensure staffing levels are appropriately maintained and productive
• Assists the Executive Chef with departmental human resource functions
• Actively demonstrates and teaches proper cooking methods for producing excellent food products for our Guests and Hosts
• Ensures all safety training is completed per company policy
• Supervises and coordinates the production of food according to menu specifications and quantities necessary. Assists Cooks in preparation of specific cuisine daily including but not limited to hot prep, cold prep, saucier station, brick oven fired cuisine, banquet production, staff meals, and ensures excellence in products. Will perform all HOH duties as needed
• Ensures quality specifications for inventory of ingredients are being met on a daily basis. Corrects the item and informs Executive Chef when quality is not acceptable
• Tastes all elements of menu on a regular basis to ensure quality and taste profiles are correct along with visual checks for proper plating and appearances
• Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques, and proper use of sanitizer ensuring that all health regulations are followed
• Maintains proper working order of all equipment. Inspects ovens, ranges, fryers, water faucets, refrigerators, and ware washing machines. Reports deficiencies in HotSOS to Engineering Department and verbally to Food and Beverage Team
• Maintains Food Safety Standards for all kitchens and banquet areas while assuring time and temperature logs are utilized and monitored for all food stations, cooling and hot holding equipment and dish machines
• Demonstrates continuous improvement with ongoing audits, e.g. Health inspection, Steritech, REI, internal, etc.
• Ability and knowledgeable in Butchery and Fabrication techniques of Beef, Chicken and Fish
• Able to execute recipe standards in Batch cooking and plate specifications. Scratch cooking applications to include sauces, soups, dressings, vinaigrettes, doughs, vegetable production, proteins and garnishing. Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities

Management reserves the right to change and/or add to these duties at any time.

Education and Experience Required

• High school diploma or equivalent.
• A minimum of 2-3 years of experience working as a sous chef or very similar role in restaurant.
• 2+ years of experience working as a Sous Chef in Banquet Operations.
• Culinary degree or ACF certification preferred.
• A minimum of two (2) years of supervisory experience.
• Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities.
• Must be at least 21 years of age.
• Basic computer experience.
• Must successfully pass a background check, drug test and obtain a TN driver’s license.

Knowledge, Skills, and Abilities

• Must 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.
• 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 have professional appearance with good personal hygiene.
• Must promote and support a “team” work environment by cooperating and helping co-workers.
• Must be able to 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.
• 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 consistent with creating a safe and secure environment for hosts and guests.
• Able to be flexible to 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 operate/drive a company vehicle with valid TN driver’s license and insurance.
• Able to meet the physical demands of the job.
• Able to plate Dessert items, Hot and Cold items, Appetizers, Amuse-bouche, and set for Refreshment Breaks
• Able to manage complexities of various Banquets and Meeting Planners.
• Able to direct HOH and FOH Teams in executing timing of banquets both Buffet and Plated.
• Able to prioritize tasks and complete assignments on time.
• Able to ensure proper handling of food products by receivers and culinary.
• Able to educate and instruct Hosts on spoilage and food cost controls.
• Must be able to lift 50 pounds

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.

Qualifications