Executive Chef - Dollywood's HeartSong Lodge and Resort - Exempt

Executive Chef - Dollywood's HeartSong Lodge and Resort - Exempt

At Dollywood Parks & Resorts, we create memories worth repeating! We are seeking a Executive Chef who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together while caring deeply about our brand.

We want to work alongside someone who acts as an extension of our mission, values, and culture. The ideal Executive Chef will be equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.

In this role, you will be accountable for the overall success of the culinary operations for Dollywood's HeartSong Lodge & Resort. Leading the team and managing all the culinary related functions of our $10M in revenue business boasting 26,000 square feet of flexible indoor and outdoor event space is something you love to do. While performing your role, you consistently demonstrate your food and beverage talents and share your expansive knowledge. Providing growth and learning for our hosts who will enjoy your mentoring manner and expansive experience is at the heart everything you do. Continually improving guest satisfaction through extraordinary food and beverage experiences (measured by Net Promotor Score) while optimizing the financial results of the enterprise will be a core daily function. As a core pillar of our Dollywood Park & Resorts brand strategy, you will constantly seek to improve our guest recognition of our food and beverage offerings and continue to produce offerings that would be expected of a World Class theme park resort.

Additionally, the ideal candidate will be able to 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 & Responsibilities

• Provide culinary oversight for Dollywood's HeartSong Lodge & Resort
• Establish all food product specs and verify accuracy of all period-end food inventories
• Build strong internal and external relationships and ability to collaborate with Area Executive Chef, Property Support Center, Dollywood, other Herschend Family Entertainment properties, vendors, sponsors and partner teams to ensure company expectations are achieved
• Demonstrate strong knowledge of current trends in the food and beverage industry. Champions the development and implementation of new and creative food concepts that keep pace with or lead business and industry trends
• Responsible for menu concept, development/engineering process in partnership with Area Executive Chef and Area Director of Food and Beverage and key stakeholders, i.e. consultants, corporate F&B leadership, VP Hospitality Operations, and General Manager
• Develop concept, brand and cost appropriate menus to be used across the numerous dining outlets
• Coordinate the activities of all kitchen personnel and stations as they pertain to daily cuisine preparation, production, presentation, timely execution and storage of all products and supplies
• Execute, supervise, and coordinate the production of all food according to recipe/menu specifications
• Maintain product, presentation and service quality standards by conducting ongoing evaluations
• Ensure back-of-house management software (CrunchTime) is used effectively
• Work closely with Property Support Center procurement leadership and approved vendors to ensure efficient and accurate projections and orders are being placed for the right products at the right time and all procurement policies and procedures are followed
• Initiate and oversee all ordering of food and kitchen supplies
• Initiate and maintain strong trust, respect, and confidence with peers, co-workers, and direct reports
• Adhere to all Dollywood's culinary safety standards and leadership while partnering with Area Director of Safety and Security
• Implement procedures to ensure compliance with regulations and monitors food safety programs for all food service locations, including banquet/catering spaces
• Complete internal monthly, quarterly, and annual safety reviews and post-visit Steritech audits to show continuous improvement
• Check physical cleanliness of operations and ensure all staff practice "clean as you go" techniques
• Ensure proper working order and maintenance of all equipment. Inspect ovens, burners, water faucets, and refrigeration. Report deficiencies to Engineering Department
• Monitor administrative work of direct reports for accuracy, timeliness, and compliance with all safety and sanitation policies and procedures
• Ensure a positive work environment for all Hosts and high levels of engagement and job satisfaction
• Focus on key attributes that drive Net Promoter Score (NPS)
• Responsible for culinary P&L results
• Responsible for preparation of accurately forecasted and appropriately costed weekly work schedules
• Ensure staffing levels are appropriate to deliver high quality food products in a timely fashion in order to meet or exceed guest expectations
• Ensure Sous Chefs are empowered to adjust according to business levels and conditions
• Ensure accuracy of payroll
• Develop and execute action plans to address business shortfalls
• Ensure implementation, enforcement, and adherence to all department and property policies and procedures
• Partner with the Human Resources Talent Acquisition team and Human Resources Business Partner for staff recruiting, interviewing, and hiring
• Manage performance of direct reports (hourly and exempt) by leading, motivating, mentoring, coaching, and providing performance feedback; work collaboratively with them to design professional development plans that support their continuous learning
• Responsible for effective host training programs promoting growth and strong "bench" development in all areas of responsibility
• Conduct regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development
• Provide fair and consistent delivery of positive discipline
• May perform any duties in the kitchen as needed and support campus needs as required
• Certified through ServSafe Food Protection Manager and Allertrain Allergen Awareness
• Participate in the resorts' Manager on Duty program

Education and Experience Required

• Five (5) years of successful employment experience working as Executive Chef or Executive Sous Chef in a high-volume, high-end resort/hotel of 200+ rooms with multiple outlets and banquet/catering space
• Two (2) or more years of successful employment experience working as banquet chef in medium to high volume high-end resort property is required
• Six (6) years of high volume culinary supervisory experience of more than 30 BOH staff is required
• Bachelors or Associates Culinary degree or ACF certification is highly preferred
• Valid ServSafe Food Protection Manager and Allertrain Allergen Awareness Certification is required or ability to obtain
• Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications is required
• Must be at least 21 years of age
• Diverse F&B inventory management software knowledge highly preferred
• Offers of employment are contingent upon satisfactory completion of background screening which includes criminal history and motor vehicle record check
• Ability to safely operate company vehicles according to company policies. Must have valid driver's license, proof of auto liability insurance and acceptable motor vehicle driving record

Knowledge, Skills, and Abilities

• Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees
• 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 have professional appearance with good personal hygiene
• Must be productive in a fast-paced 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 be able to communicate effectively using approved communication methods
• 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
• 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 comprehend instructions and retain information