Cook - Dollywood's DreamMore Resort & Spa - Year Round

Cook I - Dollywood's Dream More Resort & Spa - Full Time Year Round

Job Category
:
Food

Requisition Number
: COOKI
008356

Apply now

• Posted :
  January 9, 2026
• Full-Time
• Rate : $20 USD per hour

Showing 1 location

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 Cook I 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 Cook I will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.

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

• 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
• Knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
• Acts as quality assurance inspector, ensuring food is of high quality
• Ensures procedures are in place in regards to labeling, dating, and/or rotating standards including the usage of Prep Print labeling system, FIFO (First-In, First-Out), etc.
• Follows recipes including preparation/food handling standards which ensure designated portion control
• Knows and understands the recipes and portions in preparing each menu item in the resort’s outlets; constantly inspects and spot-weighs portion sizes
• Complies with state and local health department regulations as well as food & beverage departmental policies
• Knows and understands the use of the “Start Fresh” program when necessary
• Ensures all products are balanced flavor and presented to recipe specifications
• Capable of using equipment such as, but not limited to, knives, slicers, ovens, smokers, warmers, grills, tilt skillets, kettles, mixers, 6 burner ranges, brick oven pizza deck ovens, buffalo chopper, dollies, rolling racks, dishwasher, brooms, mops, etc.
• Utilizes waste control - waste is kept to a minimum by not over producing, avoiding accidents, and properly storing and handling food; enforces small batch cooking method by producing less more often
• Responsible for maintaining a proper level of Production in all assigned outlets
• Learns and understands the resort food and beverage Check 5
• Assists in the direction of all kitchen staff to maintain an effective and efficient operation
• Participates actively in safety issues relating to personal safety and the safety of fellow hosts and guests

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

Education and Experience Required

• 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
• Skilled with cooking and baking various types of…