Cook I: Brick Oven & Banquet Kitchen Wizard

Herschend Family Entertainment Corporation; Pigeon Forge (TN); On-site; USD 23,000 - 32,000; Full time

Job summary

The Dollywood Company is seeking a Cook I to participate in all culinary activities, including hot and cold food preparation, saucier, butchery, and fabrication, plus banquet and brick oven cooking.

You will work under the Sous Chef to meet daily objectives, ensure portion control, and uphold highest quality and safety standards across all outlets. This role requires 18+ years, culinary foundation, and flexibility with shifts.

Qualifications

• Must be at least 18 years old.
• High school diploma or equivalent.
• Culinary degree preferred.
• 2-3 years previous culinary experience required.
• Must be able to obtain Food handler certification.
• Basic computer knowledge and usage preferred.
• Valid driver's license and acceptable motor vehicle record required.
• Offers of employment are contingent on onboarding/background screening.

Responsibilities

• Checks with Sous Chef for daily objectives.
• Ascertains daily specials and preparation methods.
• Must perform duties of Cook II and Cook III.
• Prepare and present dishes per standard recipes.
• Maintain clean, sanitary workstation and kitchen environment.
• Follow health codes and safety procedures.
• Labeling, dating, and FIFO standards.
• Assist kitchen staff to maintain efficient operations.
• Follow Start Fresh program when necessary.
• Answer guest questions about menu and resort layout.

Skills

Friendly guest interaction

Self-motivated

Prioritize workload

Confidentiality

Professional appearance

Fast-paced environment

Team collaboration

Effective communication

Education

High school diploma or equivalent

Culinary degree preferred

Food handler certification

Job description

The Dollywood Company is seeking a Cook I to participate in all culinary activities, including hot and cold food preparation, saucier, butchery, and fabrication, plus banquet and brick oven cooking.

You will work under the Sous Chef to meet daily objectives, ensure portion control, and uphold highest quality and safety standards across all outlets. This role requires 18+ years, culinary foundation, and flexibility with shifts.