Baker Lead – Dollywoods HeartSong Lodge & Resorts – Full Time Year Round Position Available In Sevier, Tennessee

Baker Lead – Dollywood’s HeartSong Lodge & Resorts – Full Time Year Round Dollywood Parks & Resorts Pigeon Forge, TN Job Details Full-time $21 an hour 2 days ago Qualifications Bakery Resort Culinary experience ServSafe Baking English Mid-level High school diploma or GED Driver’s License Conflict management Cake decorating 2 years Full Job Description At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day across Dollywood Resorts which includes over 600 rooms and 15 Food & Beverage outlets, all located in the Great Smoky Mountains of East Tennessee. Our plan is to grow our resort footprint to over 1200 rooms across five resorts at Dollywood and to add other resorts to our overall company resort portfolio. 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 Lead Baker I who will embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand and our region. We want to work alongside someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our hosts, guests, and community while simultaneously ensuring the success and profitability of our unique culinary offerings. This person also brings a spirit of fun, authenticity, collaboration, creativity and genuine hospitality to their life and work. We are seeking an individual who has the ability to bring the vision of the Dollywood Resorts to life. The recipe for the right Lead Baker I will be equal parts curious learner, innovator, administrator, mentor and motivator. This position is responsible for food preparation, storage, and product rotation which comply with expected Dollywood quality, quantity, presentation, and state and local health department requirements. Lead Baker is responsible for all activities related to the operation of a bakery, from ordering of raw materials to finished products associated with baked goods. Summary of Essential Functions and Responsibilities Produce and decorate high quality bakery items including: homemade breads, doughs, biscuits, muffins, cookies, cakes, pies, croissants and danish, etc. Act as quality assurance inspector, ensuring food is of high quality Enforce bakery production schedules to ensure the proper amount of product is on display at all times Enforce preparation/food handling standards which ensure proper portion control Ensure all products are presented to guest in a visually appealing and appetizing manner Ensures procedures are in place in regards to labeling, dating, and/or rotating standards including the usage of day dots, FIFO (First In First Out), etc. Guide Hosts in learning proper food preparation, portion control, and storage of all bakery products Follow proper procedures for inventory, portion control, ordering, scheduling, and maintaining work area cleanliness Maintain proper sanitation, scrub, sweeping, dishwashing, mopping, trash removal, etc. Able to train and monitor other Baker positions Comply with state and local health department regulations as well as Culinary Services departmental policies Be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests Know, understand, & enforce the use of the “Start Fresh” program when necessary Knowledgeable of proper cooking temperatures and hold times and is responsible for taking and recording food temperatures hourly Checks with Sous Chef for daily objectives Ascertains the daily specials and methods of preparation and presentation Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Sous Chef Cleans and organizes workstation Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes Performs banquet and kitchen line functions as directed by the Sous Chef, including production and banquet plating Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets Checks product/supply levels and adjusts to daily needs and communicates any shortages Leads and participates in daily line ups Produce and supply baked goods for all outlets as directed Education and Experience Required Must be at least 18 years of age High school diploma or equivalent Culinary degree in Baking/Cake Decorating preferred Two years of bakery operation experience required Able to successfully complete ServSafe Manager Certification within 30 days of start date Must successfully complete a post-employment offer background check and drug screen 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 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 Ability to tolerate detergents and chemicals such as, but not limited to, dish liquids, bleach, degreaser, oven cleaner and other chemicals necessary to clean/sanitize equipment and environment Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, holidays, and weekend shifts Must be able to lift 30 pounds with or without 2-person lift. 30+ pounds require a 2-person lift Must comply with all Health Department, ServSafe, and Company regulations pertaining to safe food handling practices Ability to tolerate extreme heat, extreme cold, and humidity necessary to work in kitchens, walk-ins, freezers, climate changes, and work outdoors from 0-120 degrees 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. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.