Hybrid Baker Lead - Dollywood's HeartSong Lodge & Resorts - Full Time Year Round en Dollywood Parks & Resorts

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 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 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. 

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

• Produces and decorates high quality bakery items including: homemade breads, doughs, biscuits, muffins, cookies, cakes, pies, croissants and danish, etc.
• Acts as quality assurance inspector, ensuring food is of high quality
• Enforces bakery production schedules to ensure the proper amount of product is on display at all times
• Enforces preparation/food handling standards which ensure proper portion control
• Ensures 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.
• Guides Hosts in learning proper food preparation, portion control, and storage of all bakery products
• Follows proper procedures for inventory, portion control, ordering, scheduling, and maintaining work area cleanliness
• Maintains proper sanitation, scrub, sweeping, dishwashing, mopping, trash removal, etc.
• Complies 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
• Knows, understands, & enforces 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
• Produces and supplies baked goods for all outlets as directed

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 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
• Able to train and monitor other Baker positions
• 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
• Must be able to lift 30 lbs with or without 2-person lift. 30+ lbs 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.