Food Assistant Team Lead - Dollywood Theme Park - Full Time Seasonal

Food Assistant Team Lead - Dollywood Theme Park - Full Time Seasonal

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 Food Assistant Team Lead 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.

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 Food Assistant Team Lead will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.

The Food Assistant Team Lead will assist in the successful and profitable operation of the unit or group of units assigned while providing excellent Guest service.

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 and Responsibilities

• Assists and supports the Team Lead in the successful and profitable operation of the unit assigned while providing excellent Guest service
• Opens and closes the shop in the absence of the Team Lead including: DSL, register readings, labor control, Orders, and inventory
• Assists Team Lead by putting in orders and tracking inventory
• Ensures there is no decrease in safety awareness, profitability, efficiency, and excellent Guest service in the absence of the Team Lead
• Maintains knowledge of Micros with the ability to do voids, refunds, and troubleshooting
• Sets the benchmark for proper food preparation, portion control, presentation, and storage of all products
• Ensures safe handling of food that complies with expected quality, quantity, presentation and state and county health code requirements both state and county
• Operates equipment to perform job duties, receive incoming orders, follow production recipes, minimize product loss, and maintain unit cleanliness. Follow all Authorized Operator Training Procedures
• Suggestively sells, buss tables, sweep dining areas, etc.
• Supports and enforces all company policies
• Acts as quality assurance inspector
• Maintains knowledge of proper cooking temperatures and hold times; maintain temperature sheets
• Ensures day dot procedures are in place; follows First In First Out (FIFO)
• Ensures food is high quality
• Follows Plate Perfect; enforce preparation/food handling standards which ensure designated portion control, ensuring all products are presented to Guest in a visually appealing and appetizing manner
• Knows, understands, & enforces the use of the "Start Fresh" program when necessary; must be signed off on Start Fresh within 30 days of accepting this position
• Demonstrates a high level of productivity and production
• Learns and assists in the following areas to ensure maximum profitability:
• Issuing - units don't stock-pile food/supplies, keep par sheets up-to-date with only current items listed, all units have proper specifications, amounts of food and paper supplies
• Receiving - all goods are received in good condition and acceptable for use
• Rotation - products are rotated for maximum freshness
• Portion Control - all employees know and understand the recipes and portion in preparing each unit's menu, constantly inspect and spot-weight portion sizes
• Waste 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 often
• Budget - achieves budgetary goals for food cost control
• Inventory Control - responsible for maintaining a proper level of inventory at all times
• Assists in conducting employee performance evaluations
• Learns from and be coached by Team Lead on various topics, including the basics of inventory, ordering, scheduling
• Be an active participant and a model example in safety issues relating to personal safety and the Analyze labor usage to ensure maximum productivity and efficiency utilizing the functions of Shift Planner, creating unit schedules that correlate labor hours and sales volume in proportion
• Ensures that daily cash checks are done; take corrective action for excessive over/shorts
• Ensures unit is organized and maintained in a sanitary manner by ensuring proper cleaning schedules are followed

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

Education and Experience Required

• At least one (1) year experience in Food Service
• At least 6 months of supervisory experience preferred
• Must pass "ServSafe Applied Foodservice Sanitation Training and Certification" Program
• Must be at least 18 years old
• Basic computer experience
• Ability to safely operate company vehicles according to company policy. Must have valid driver's license, proof of auto liability insurance and acceptable motor vehicle driving record
• Offers of employment are contingent upon satisfactory completion of background screening which includes criminal history and motor vehicle record check

Knowledge, Skills and Abilities

• Able to project Dollywood's image by being genuinely friendly and caring and by taking pride in their 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 display and live out our Lead with Love principles by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated
• Must be willing to constantly improve
• Must have professional appearance with good personal hygiene
• Must promote and support a "team" work environment by cooperating and helping co-workers
• Must adapt to changes easily
• Must enjoy a fast-paced environment
• Must be sensitive to the needs of our Guests and feel empowered to take action to meet their needs within company guidelines
• Must be able to identify and implement food service department and Dollywood goals and policies
• Must be able to supervise employees to carry out the goals of providing our Guests with the highest quality in product with courteous, friendly, and efficient service in a neat, clean, and professional looking environment
• Must demonstrate effective leadership skills
• Must be able to assist in the successful and profitable operation of the unit or group of units assigned
• Must be able to identify and implement food service department and Dollywood goals and policies
• Must be willing and able to do all functions to assist their manager
• Must be available and willing to work at different locations on Park
• Able to work outdoors
• Able to make decisions
• Able to communicate effectively with Guests and Hosts using approved communication methods
• Able to tolerate extreme heat, extreme cold, and humidity necessary to work in kitchens, walk-ins, freezers, climate changes and work outdoors
• Able to use equipment such as, but not limited to, cash registers, calculators, knives, fryers, grills, oven, butt pans, brooms, mops, sinks, dough machine, wedgers, dollies, rolling racks, and dish machines, steam tables, warmers, mixers, etc.
• Able to operate a Point of Sale System
• Able to perform mathematical functions as needed
• Able to carry out the execution of ingredient measurements, portion control, time and temperature tables, and compilation of food safety check sheets
• Must be Serv Safe Certified
• Must be able to lift 30 lbs with or without 2-person lift. 30+ lbs