Saucier Jobs Near Me

At Rocket Farm Restaurants, the core philosophy that defines our culture is “We serve the person who is serving the guest.” Our culture is not something we act out on the floor of the restaurant. It starts with how we treat and serve one another in the kitchen - with dignity, respect, and care. We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. We hope you agree and will consider joining us! Superica brings sunshine to Nashville with an Old-West inspired, relaxed yet upbeat vibe and Mexican cuisine served over brunch, lunch, dinner and hanging over cold, refreshing margaritas. Superica Nashville is looking for an enthusiastic and detail-oriented Sous Chef! The Sous Chef manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, stewarding, purchasing and receiving. He/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavor. Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. The ideal candidate is a natural leader with ability to maintain, motivate and inspire a cohesive team, while working calmly under pressure. 3-years of progressive culinary experience preferred, one of which in a Lead Cook or Sous Chef position. Apply today and become part of a dynamic, innovative, and heartfelt group of unique individuals! Competitive salary: $55,000 - $65,000/yr. DOE + generous quarterly bonus program Full benefit eligibility after 30-days of employment: Major Medical, Dental, Vision, Life Insurance As a valued member of our team, you will also receive: · A supportive culture and ethical work environment · Dynamic performance-based raises and promotions · Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance · Significant Long-term Retention bonuses · Family time on most major holidays: New Year's Day, Memorial Day, Juneteenth, July 4 th , Labor Day, Thanksgiving, Christmas Eve and Christmas Day · 50% discount at all Rocket Farm Restaurants - Atlanta, Charlotte, Nashville, Houston, Raleigh, and Winter Park · Rocket Farm University: specialized leadership classes and personalized support for career advancement Employee-led Mentorship programs, Advisory Council and Safety Committee

Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning tofeel like your weekend and happy hour rolled into one no matter which side ofnoon its on. Were the place where you can be you, and where our regulars areanything but. Everyones welcome at our table because the same goes for ourpeople as it does for our dishes: the unexpected twists are what makes them sospecial. The Sous Chef Role at Snooze As second in command of the Snooze Heart of House (kitchenor BOH) you are responsible for ensuring the highest quality food andstandards. Your primary duties include maintaining all kitchen functionsincluding the purchasing, storage, inventory and preparation of food productswhile upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portioncontrol, food waste, and efficiencies. You are the Head Chefs right hand inensuring guest satisfaction is being met consistently. Your overall goal is tomaintain the WOW factor of Snooze food, be creative, have fun, and be a rolemodel for others in the kitchen. While your main objectives revolve around the Heartof House, you will collaborate closely with the Front of House to ensure aseamless flow of service, address guest feedback, and assist with opening andclosing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and everyday, but we also want to help you take care of yourself and your family. Belowis a breakdown of a few benefits Snooze offers for this position. No late nightsyoullbe home by dinnertime every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement,personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of HouseSnoozers to ensure adherence to all Snooze policies, procedures, methods, andexpectations. Be knowledgeable of Snooze policiesregarding personnel and administer prompt, fair and consistent correctiveaction for any and all violations of company policies, rules and procedures. Maintain quality standards accordingto the guidelines of Snooze Food and Beverage, ensuring the best possibleproduct goes in and out of the kitchen doors. Ensurethat all food andbeverage productsare consistently prepared and served according to the restaurants recipes,portioning, cooking and serving standards. Conduct regular tastings to maintainconsistency and address any issues promptly. AchieveSnooze objectives in sales, service, safety and sanitation, facilitymaintenance and food and beverage quality by effectively training Snoozers andproviding a positive, productive working environment. Maintain Snoozes standards for exceptionalguest experience and satisfaction with the ability to lead guest recovery inthe event issues arise on shift. Assist the management team in making employmentand termination decisions including interviewing, hiring, training, evaluating,reviewing, and coaching hourly Snoozers as appropriate. Identify and recruit outstanding talentby conducting effective and fair interviews to elevate and build Snoozes teamof hourly talent. Ensure the proper training of all Snoozersin safety and sanitation practices, equipment operation and proper kitchen toolusage. Assist Head Chef in preparing allrequired paperwork, including inventory, par sheets, ordering, forms, reportsand schedules. Verify that all equipment is keptclean and in excellent working condition through personal inspection andfollowing preventative maintenance plans. Assist in controlling food, beverage, and dry goods cost and usage by following properrequisition of products, organized storage procedures, standard recipes andwaste control. Beprepared to control and monitor the purchasing, receiving, inventory, and costmanagement of all food andbeverage products. Control labor cost by assisting inscheduling based upon forecasted sales, positions needed, and proper timemanagement. Provide leadership and instructionpertaining to Snooze basic safety and sanitation procedures and guidelines. Controlcash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with Snooze policies and procedures. Support with opening and closingprocedures of the Front of House and Heart of House following Snoozes Open to Close guidelines. Help to create a fun, safe andrewarding work environment for all Snoozers. Isthis the role for you? Sous Chefs at Snooze... Must be 21 years of age and be authorized towork in the United States. Have knowledge of food, beverage, and safetygenerally involving at least 2+ years of operations experience and 1+ years ofleadership experience. Possess excellent basic math skills and canoperate a cash register and Point of Sale system. Must also be able tocommunicate and understand the predominant language (s) of the restaurantstrading area. Be able to work in a standing position forlong periods of time (up to 10 hours) and have the stamina to work 45 to 50hours per week. Letstalk about safety Your safety is our #1 priority. Because ofthat, it is every Snoozers responsibility to ensure cleanliness, sanitation,and safety within our restaurants. We hold both Snoozers and guests accountableto our Safety Guidelines. We require daily wellness checks from all Snoozersand are committed to a safe working environment. Snooze is an Equal Opportunity Employer RequiredPreferredJob Industries Other

This Sous Chef position is responsible for the production oversight of a hotel commercial kitchen. Preparation, production, and presentation of a variety of foods, completion of production sheets, culinary planning meetings, training, ordering, inventory, waste management and the overall performance of a hotel kitchen. This position is in Bethel, AK, working at the Qavartarvik Customer Lodge. This is a rotational 4-week on & 4-week off position in Bethel, AK. Lodging and three meals per day provided. The point of hire origin is Anchorage, AK. For residents living in the YKHC Service Area, NMS provides roundtrip airfare to/from Bethel, AK. Responsibilities * Performs food production duties. * Prepares food as indicated by par level sheets and occupancy forecast. * Reviews the needs of the day with assigned supervisor(s), completes production sheets and verifies supply needs and availability. * Assists with menu and recipe development. * Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. * Performs pre-service meetings with team and completes production process by inputting post-production numbers in a designated food management system. * Costs out all menu items ensuring that what is being placed on the menu meets food cost goals. * Training of food service personnel. * Arranges for food service workers to complete smaller item preparation. coffee bars, ensuring food items are properly stocked. * Observes and instructs others on the proper rotation (FIFO) procedures to be followed for all food related items. * Daily walk-through checking for expired product, labels and dating process is being followed by all FS personnel. * Performs pre-service meetings with food service staff before assigned shift. * Follows all Food Safety Standards (HACCP). * Completes all freezer, cooler and warming temperature and sanitation logs. * Supports an active safety program. * Follows uniform standards according to department policies. * This position is responsible for the supervision of staff. * Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications * Must have High School diploma or GED equivalent. * Must have ServSafe certification contingent upon 30 days of hire. * Must have at least two (2) years of commercial kitchen experience, as a Sous Chef, in a food service operation, restaurant, hotel or hospital with significant supervisory responsibilities. * This contract requires a flu shot be administered pre-hire and annually thereafter. * Strong culinary experience. * Proven experience with supervising and a back of house production team. * Able to follow standardized written recipes. * Proficient in using the following equipment: steam tables, dish machine, trash carts, knives, ovens, slicers, mixers, grill, grinder, fryer, broiler, flat tops, counter mixer, roasting ovens and kettle. * Contract requires employees to speak, understand, read and write English. Preferred Requirements * Cafeteria dining or healthcare experience. * Valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Working Conditions and Physical Requirements Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate to Loud. Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. Responsibilities QUALIFICATIONS: Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant. Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff. Possesses comprehensive knowledge of subject matter. Provides leadership coaching and/or mentoring to a subordinate group. Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing. Ability to work a flexible schedule Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Must maintain composure and objectivity while under pressure. RESPONSIBILITIES: Produces innovative and diversified menus that reflect the restaurant's overall vision. Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations. Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively. Designs aesthetic plating presentations. Ensures that hygiene and food safety requirements are met. Maintains kitchen inventory and assigned budget. Approach all encounters with guests and employees in a friendly service oriented manner. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a friendly and warm demeanor at all times. Ensure that all kitchen personnel fulfill their job functions appropriately. Create menus and food presentation. Address and resolve all customer problems in an efficient and effective manner. Perform spot checks for menu accuracy and taste. Minimize spoilage waste and over production. Regularly review house counts forecasts and VIP lists. Monitor all Banquet and Catering activity. Maintain all kitchen inventories. Prepare annual reviews of employees Assist in the achievement of departmental objectives and goals Expedite peak meal periods by maintaining a 'hands on' approach. Works within monthly set food cost budget adjust food requisitions and controls waste Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical Dental and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan

Job Details CHATTANOOGA, TN $53,000.00 - $62,000.00 Salary/year Description Here at STIR, we purposefully cultivate a culture of teamwork and support. We strive to do the right thing by our guests and staff. That means giving our team members the full training and support they need to advance their careers as restaurateurs and business people. We have a long track record of promoting within as the majority of our General Managers and Chefs have worked their way into their positions with many chances to grow within our concepts. Responsibilities for Sous Chef include: Hiring, training, and development of hospitality-focused Team Members Upholding the highest standards for food sanitation and quality Consistently enforcing standards for recipe adherence, food preparation, production, and presentation Ensure use of BOH systems to achieve optimal kitchen performance; line checks, checklists, opening/closing procedures, prep lists Set expectations and monitor performance standards for managing kitchen staff What we're looking for in an Sous Chef 2-3 years cooking experience in an upscale casual dining restaurant Excellent communication Proven success in a high- volume restaurant Strong passion for culinary excellence, and service Proven ability to develop your team Knowledge of systems, methods and processes that contribute to great execution Stable job history which demonstrates upward career progression Must be able to stand for long periods of time Must be able to lift up to 50 lbs. What can we offer you? Advance your career with continual training and development We promote from within! Competitive Salary plus bonus opportunities Paid Time Off Health Dental Vision Insurance & 401k Career growth with a growing company Qualifications What we're looking for in a Sous Chef • 2-5 years cooking experience in an upscale casual dining restaurant • Excellent communication • Proven success in a high- volume restaurant • Strong passion for culinary excellence, and service • Proven ability to develop your team • Knowledge of systems, methods and processes that contribute to great execution • Stable job history which demonstrates upward career progression • Must be able to stand for long periods of time • Must be able to lift up to 50 lbs.

About US Aba, the Mediterranean restaurant with a California influence will open in Nashville's Wedgewood/Houston neighborhood Summer 2025. Led by Top Chef Alum Chef Partner CJ Jacobson, this will mark Aba's fourth location, with others in Austin, TX, Chicago, IL and Miami, FL. Overview Aba is coming to Nashville and is now hiring Sous Chefs! Aba, the Mediterranean restaurant with a California influence will open in Nashville's Wedgewood/Houston neighborhood Summer 2025. Led by Top Chef Alum Chef Partner CJ Jacobson, this will mark Aba's fourth location, with others in Austin, TX, Chicago, IL and Miami, FL. Lettuce Entertain You Restaurants is looking for a Sous Chef with 2 years of sous chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today! We participate in E-Verify / Participamos en E-Verify Responsibilities Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Perform regular line checks throughout the day to ensure quality of all menu items Purchase and order food product and supplies for the restaurant including daily product order Assist with tracking and controlling food cost Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Qualifications 2-3 years of sous chef experience in a full-service restaurant Ability to lead and manage the kitchen staff Salary Range USD $55,000.00 - USD $75,000.00 /Yr.

Job Details Entry Sevierville, TN Full Time High School Negligible Any Restaurant - Food ServiceDescription Schedule: 11:00am - 7:00pm, 5 days a week (days flexible) Who We Are: The Smoky Mountain Lodge at Pasadena Villa is a residential psychiatric treatment center in the beautiful Smoky Mountains of East Tennessee. Our compassionate, dedicated staff fosters an environment of healing. By providing treatment for the full spectrum of mental health disorders, we ensure that clients are well prepared for life after treatment. What We Offer: Collaborative environment dedicated to clinical excellence Multiple Career Development Pathways Company Supported Continuing Education & Certification PPO & HDHP Health Plan Options Flexible Dental & Vision Plan Options 100% Company Paid EAP Emotional Well-Being Support 100% Company Paid Critical Illness (with health enrollment plan) 100% Company Paid Life & ADD 401K with Company Match Company-Sponsored HSA, FSA, & DSA Tax Savings Accounts Generous Team Member Referral Program Parental Leave How You Will Contribute: The Sous Chef is responsible for preparing, following daily menu, and serving regular and special diets to residents and employees. Will utilize the USDA Dietary Handbook in all planning and preparation. Essential Responsibilities: Follows recipes in preparation of menu items. Utilize only proper sanitation methods in preparation and serving of food. Avoids food waste whenever possible. Ensures proper storage temperatures. Follows published menus and completes substitution schedule when necessary. Works with other staff to coordinate menus, menu changes, resident needs, and special diets. Qualifications What We're Seeking: High school graduate or equivalent combination of education and/or work experience. Trade or vocational school training preferred. One (1) year experience in a culinary setting preferred. Physical Requirements Pasadena Villa provides equal employment opportunities without regard to race, color, creed, ancestry, national origin, ethnicity, sex, gender, sexual orientation, marital status, religion, age, disability, gender identity, genetic information, service in the military, or any other characteristic protected under applicable federal, state, or local law. Equal employment opportunity applies to all terms and conditions of employment. Pasadena Villa reserves the rights to modify, interpret, or apply this in any way the organization desires. This in no way implies that these are the only duties, including essential duties, to be performed by the employee occupying this position. Reasonable accommodations may be made to reasonably accommodate qualified individuals with disabilities. This job description is not an employment contract, implied or otherwise. The employment relationship remains “At-Will.” ISJP123

Providence Christian Academy is seeking a part time Hot Lunch employee for the 2025-2026 school year. Position is 5 days a week from 9am-1:30pm and includes lunch set up, food prep, serving grades 1st - 12th, and clean up. PCA is seeking an individual with excellent communication and interpersonal skills to collaborate with other staff members and provide a positive and safe lunch experience for students. Candidates must review and comply with the PCA Statement of Faith. Please visit our career page to learn more about PCA, our mission, and find the link to our Statement of Faith: **********************************************

JOB POSTING Sous Chef ***************************** Facility Description: In 1799, Colonel John Winstead and family first took possession of the rich farmland that would for the next two centuries be home to them and their descendants. Here Winstead built a two-story log home, which they lived in until 1854 when a son, John M. Winstead, constructed the elegant, tall-pillared home, which is known today as Pleasant Hill Mansion. It is now an impressive location for weddings and receptions. The homesteads and over 600 acres remained in the family until 1997, when it was purchased for development of The Governors Club. Pleasant Hill and the Winstead Log Cabins have been lovingly preserved and both the rustic cabins and the antebellum mansion serve as a stately backdrop for the magnificent Governors Club golf course. Today, The Governors Club welcomes a new generation to celebrate a unique golf experience surrounded by a quiet elegance that only time can endow. The Governors Club is the premier gated golf community in Middle Tennessee. It is guarded 24 hours per day and is home to many Nashville area celebrities! The Arnold Palmer designed championship course follows the property's natural rolling hills, and is as challenging as it is beautiful. Palmer has utilized the property's historic stonewalls, spring-fed creeks, and scenic waterfalls to create breathtaking views at every turn. “The Governors Club is a great golf course of classic character. All players will realize its style, elegance and beauty while having fun playing it.” Arnold Palmer Position Summary: Works with the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Will assume evening responsibility of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained. This will be a great position for someone wanting to grow as a chef. It will be a stepping stone for a young rising chef with ambition to grow. Essential Duties and Responsibilities: · Directly supervises the daily preparation of soups, sauces and “specials”. · Works with the Executive Chef and Sous Chef on inventories, pricing, cost controls, requisitioning and issuing for food production. · Manages employment activities for kitchen staff members, including but not limited to: - Assisting Exec Chef with interviewing, selecting, training, - Planning the work, developing work schedules, and apportioning the work, - Directing and monitoring work activities and evaluating performance, - Handling complaints and administering discipline - Ensuring sanitation and safety programs are closely followed. · Establishes controls and monitors kitchen activities to minimize food and supply waste and theft. · Assists the Executive Chef with menu planning and related production activities. Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods. · Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. · Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club. · Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef. · Perform other duties as appropriate. Qualifications: · Culinary degree preferred. · 2 years culinary experience as a Sous Chef, in a Hotel or Fine Dining restaurant, Club experience a plus. · State certified and/or Serve Safe certified. · Clear understanding and ability to execute all mother sauces and cooking techniques. · A stable career track record at recognized quality properties, working with a team in a culture of excellence. · The ability to demonstrate good judgment, problem- solving, decision-making skills with required urgency. · Desire to grow and stay current with trends in culinary field. · Demonstrated experience and capability in the areas of staff management and food control. · Demonstrated quality written, verbal, and interpersonal communication skills. Full Time position includes medical benefits, vacation and 401K after one year of service. KemperSports is an Equal Opportunity Employer

JOB RELATIONS: EXPERIENCED COOK/BAKER NEEDED IMMEDIATELY. ABILITY TO COOK ALL FOODS FOR AS MENU DIRECTED IN TIMELY MANNER. MENU ITEMS MUST BE AT PROPER TEMPERATURE AT TIME OF SERVICE. COOPERATION WITH KITCHEN TEAM MEMBERS IS A MUST. PLANNING MUST ENSURE ALL PRODUCTS ARE PROOFED PROPERLY AND IN SUFFICIENT QUANTITIES. WILLING TO REVIEW MENU AND PRODUCTION WITH COOK AND COORDINATING BAKING TIMES THROUGHOUT SHIFT. BECAUSE OF UNIQUE SERVICE NEEDS, THE BAKER MAY HAVE TO DIRECT OTHER TEAM MEMBERS TO COMPLETE SERVICE TASKS. RESPONSIBILITIES: PULL ALL FOOD ITEMS FOR BREAKFAST INCLUDING GRAB-N-GO ITEMS, MUFFINS, BAGELS, DANISH AND BREADS. ASSET THE EARLY COOK WITH SET UP AS NEEDED. PREPARE BAKING AND COOKING ITEMS FOR DAILY SERVICE AND/OR PREP FOR TOMORROWS NEEDS. CUT UP AND DISH ITEMS FOR SWEET TREATS LUNCH SECTION IN SUFFICIENT QUANTITIES. AT END OF MEALTIME, CLEAN WORK AREA AND INFORM GM OF ANY PROBLEMS OR CONCERNS. BEFORE END OF SHIFT ALL NEXT DAY ITEMS MUST BE READY TO BE BAKED IN PROPER QUANTITIES. SCHEDULE SPECIAL CLEANING PROJECTS WITH SUPERVISOR AND CONDUCTED DURING DOWN TIMES. FULL TIME OPPORTUNITY AND FLEXIBLE SCHEDULING IF NEEDED. MUST HAVE EXCELLENT ATTENDANCE RECORD. APPLY IN PERSON TO: KNOXVILLE STAFFING, 2115 MIDDLEBROOK PK, KNOXVILLE, TN. BRING 2 FORMS OF ID (DRIVER LICENSE & SOCIAL SECURITY CARD OF BIRTH CERTIFICATE. BRING RESUME. MUST BE ABLE TO PASS PRE-EMPLOYMENT BACKGROUND CHECK AND DRUG TEST.dena@knoxvillestaffing.com

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. If you're reading this, we're guessing you know your way around a kitchen. And if we're right, well, read on. We're currently seeking a detail-obsessed Junior Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Here's the best part: you'll continue to learn from some of the most creative chefs in the industry, assisting in all manner of food prep, line staff supervision, inventory, and lots of on-the-spot solutions. 1 Hotel Nashville is a top-notch team of food-lovers with the talent to change the way we live and eat. Interested? Show us you have what it takes, and the (kitchen) door is open. Inside Tip: Creativity, empathy and mad chopping skills go a very long way. About you... Passionate about culinary arts and a minimum of 2 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledge of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. Duties and Responsibilities Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. create daily menu specials and receive feedback from Executive Chef. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear directions to staff. Take physical inventory of specified food items for daily inventory. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up Qualifications and Requirements Previous Culinary supervisory experience in a Full-Service Hotel is preferred

Are you an experienced culinary professional passionate about creating delicious, high-quality meals for seniors? We have a fantastic opportunity for a full-time Sous Chef who is ready to make a positive impact in our residents' lives. If you’re ready to bring your culinary expertise and leadership skills to our community, we’d love to have you join our team! Apply today and help us create a delightful dining experience for our residents every day. Benefits Include: 401K with a 4% safe harbor match Perks at Work- Discounted pricing on purchases Holiday Pay including a Floating Holiday Generous PTO that rolls over year over year Employee Assistance Program Paycheck Advances Healthcare options Financial Hardship Programs Compassionate Leave PTO Cashout Option Location: The Crestmoor at Green Hills, an Independent Living and Assisted Living with Memory Care senior community Salary: 60,000/annually Must be able to work holidays and weekends. Essential Duties and Responsibilities Collaborate with the Executive Chef or Director of Dining Services to create diverse menus that align with the community’s policy and vision. Develop new and appealing dishes for residents. Establish work schedules and organize the kitchen to ensure efficient and excellent task completion. Prepare high-quality dishes that adhere to the established menu and standards. Train kitchen staff to achieve the best nutritional outcomes and enjoyment for residents. Maintain order and discipline in the kitchen at all times. Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods. Ensure great presentation by dressing dishes before serving. Maintain a sanitized and orderly kitchen environment; ensure proper storage of all food and items. Check and ensure the quality of ingredients. Monitor stock levels and place orders when there are shortages. Comply with nutrition and sanitation guidelines. Be an active member of the community’s emergency response team. Maintain a professional appearance and good personal hygiene per company policies. Perform other tasks as assigned. Minimum Requirements High School Diploma or GED, with training from a culinary school. Three to five years of proven experience as a cook or 1+ years as a Sous Chef. Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.), equipment, and procedures. Ability to follow all sanitation procedures. Ability to work as part of, and lead, a team. Effective oral and written communication skills. Excellent physical condition and stamina. EOE/M/F/D/V

Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze Heart of House (kitchen or BOH) you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, food waste, and efficiencies. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the “WOW” factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. While your main objectives revolve around the Heart of House, you will collaborate closely with the Front of House to ensure a seamless flow of service, address guest feedback, and assist with opening and closing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Maintain quality standards according to the guidelines of Snooze Food and Beverage, ensuring the best possible product goes in and out of the kitchen doors. Ensure that all food and beverage products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Conduct regular tastings to maintain consistency and address any issues promptly. Achieve Snooze objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training Snoozers and providing a positive, productive working environment. Maintain Snooze's standards for exceptional guest experience and satisfaction with the ability to lead guest recovery in the event issues arise on shift. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching hourly Snoozers as appropriate. Identify and recruit outstanding talent by conducting effective and fair interviews to elevate and build Snooze's team of hourly talent. Ensure the proper training of all Snoozers in safety and sanitation practices, equipment operation and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food, beverage, and dry goods cost and usage by following proper requisition of products, organized storage procedures, standard recipes and waste control. Be prepared to control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products. Control labor cost by assisting in scheduling based upon forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze basic safety and sanitation procedures and guidelines. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures. Support with opening and closing procedures of the Front of House and Heart of House following Snooze's “Open to Close” guidelines. Help to create a fun, safe and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze... Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our #1 priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer

An upscale hotel in Nashville is looking for a Chef de Tournant to join their team! Responsibilities Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Manages employees encompassing culinary, servers and stewarding. Is responsible for the overall direction, coordination, and evaluation of restaurant unit. Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications AAS in Culinary Arts or equivalent from an accredited University or Institute. Previous culinary experience is highly preferred. Must possess strong organizational, management, culinary, communication, and motivational skills. Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods. Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint). Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Servesafe Sanitation; ACF Certified preferred.

Full-time Description HOSPITALITY STARTS HERE At Indigo Road Hospitality Group, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE... A successful Sous Chef, who maintains high quality standards for each dish that is sent out. Consistency, quality, and positive work environment are the three things you strive for when delivering an unforgettable dining experience while working in a team-oriented environment. As a Sous Chef at O-Ku you are passionate about sushi, cooking Japanese cuisine and thrive in a positive and fast-paced environment. You'll look after kitchen operations and report to the Executive Chef. You will empower the team to effectively to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. O-KU NASHVILLE... O-Ku Nashville celebrates authentic Asian cuisine with a regional approach with a menu that focuses on unique ingredients and sophisticated presentations. From petite plates to sushi specialties, O-Ku showcases the freshest fish from the world's finest markets and producers in areas such as Norway, Scotland, Hawaii and New Zealand, as well as local sustainable sources. YOU'LL HAVE... A minimum 3 years experience managing a kitchen in a-la-carte / full service environment Sushi experience A positive energy, be ready to assist fellow support staff and work as a team player Ability to speak, read and understand basic cooking directions Effective communication with team-member, all guests and managers A flexible schedule to work days, nights, weekends and holidays Constant standing/walking with occasional stooping, kneeling, pushing, pulling, or lifting Requirements WHAT TO EXPECT. IN THE KITCHEN & ON THE LINE…Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work at least 50 to 55 hours a week. AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT… Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Telemed, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he/she has a large amount of responsibility in the kitchen.The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. Job Duties - Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision - Come up with new dishes which appeal to the clients, whenever required - Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine” - Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements - Plan the food design in order to create a perfect match between the dish's aspect and its taste - Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources - Maintain order and discipline in the kitchen during working hours - Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. YOUR RESPONSIBILITIES Live Our Vision, Values and Beliefs every day Assume the role and responsibilities of the Executive Chef when not present Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant Support strategic research and development initiatives Recruit the right talent for our ever-changing business and conduct pre-employment interviews Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift Embrace an ever-changing business, and deliver top results no matter the obstacle OUR REQUIREMENTS 2+ years of relevant experience in Hospitality industry Maintain proper food certifications specific to State Laws Advanced knife skills Ability to work independently and with all levels of leadership in a fast paced environment Strong organizational skills and attention to detail Team player with enthusiastic outlook and creative mind Strong decision-making abilities OUR PHYSICAL REQUIREMENTS Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time #LI-EP1

p style="text-align: justify;"At Dollywood Parks amp; Resorts, we create memories worth repeating. We do this every day at Dollywood Resorts, which include over 600 rooms and 15 Food amp; 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./p p style="text-align: justify;"Ask anyone who has visited Dollywood Parks amp; 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 Banquet Sous Chefstrong /strongfor Dollywood Resorts who will embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand./p p style="text-align: justify;"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 Banquet Sous Chef checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator./p p style="text-align: justify;"The Banquet Sous Chef is responsible for supervising and coordinating the preparation of food according to standards set by the Executive Chef. The Banquet Sous Chef will assist in overseeing all hot and cold food produced and served in all Food and Beverage outlets while ensuring a consistent, high quality food product./p p style="text-align: justify;" /p p style="text-align: justify;"strong Summary of Essential Functions amp; Responsibilities/strong/p ul li Actively demonstrates skills in banquet and catering areas to execute Banquet Event Orders/li li Shows experience and directs team in Buffet and Plated Techniques and execution. Able to display knowledge of modern and classical style plating techniques/li li Assists in development of custom banquet menus and requests from Meeting Planners/li li Organizes and Updates BEO's to reflect most current Guests/Group needs/li li Assists ordering of food products for banquet events and kitchen supplies, working with the purchasing agent to ensure all products are set up and organized in Crunchtime; assists in conducting periodic food inventories/li li Actively manages the kitchen staff within their culinary responsibilities and following proper scheduling procedures to ensure staffing levels are appropriately maintained and productive/li li Assists the Executive Chef with departmental human resource functions/li li Actively demonstrates and teaches proper cooking methods for producing excellent food products for our Guests and Hosts/li li Ensures all safety training is completed per company policy/li li Supervises and coordinates the production of food according to menu specifications and quantities necessary. Assists Cooks in preparation of specific cuisine daily including but not limited to hot prep, cold prep, saucier station, brick oven fired cuisine, banquet production, staff meals, and ensures excellence in products. Will perform all HOH duties as needed/li li Ensures quality specifications for inventory of ingredients are being met on a daily basis. Corrects the item and informs Executive Chef when quality is not acceptable/li li Tastes all elements of menu on a regular basis to ensure quality and taste profiles are correct along with visual checks for proper plating and appearances/li li Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques, and proper use of sanitizer ensuring that all health regulations are followed/li li Maintains proper working order of all equipment. Inspects ovens, ranges, fryers, water faucets, refrigerators, and ware washing machines. Reports deficiencies in HotSOS to Engineering Department and verbally to Food and Beverage Team/li li Maintains Food Safety Standards for all kitchens and banquet areas while assuring time and temperature logs are utilized and monitored for all food stations, cooling and hot holding equipment and dish machines/li li Demonstrates continuous improvement with ongoing audits, e.g. Health inspection, Steritech, REI, internal, etc./li li Ability and knowledgeable in Butchery and Fabrication techniques of Beef, Chicken and Fish/li li Able to execute recipe standards in Batch cooking and plate specifications. Scratch cooking applications to include sauces, soups, dressings, vinaigrettes, doughs, vegetable production, proteins and garnishing. Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities/li /ul pstrong Management reserves the right to change and/or add to these duties at any time./strong/p p /p pstrong Education and Experience Required/strong/p ul li High school diploma or equivalent./li liA minimum of 2-3 years of experience working as a sous chef or very similar role in restaurant./li li2+ years of experience working as a Sous Chef in Banquet Operations./li li Culinary degree or ACF certification preferred./li liA minimum of two (2) years of supervisory experience./li li Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities./li li Must be at least 21 years of age./li li Basic computer experience./li li Must successfully pass a background check, drug test and obtain a TN driver's license./li /ul pstrong Knowledge, Skills, and Abilities/strong/p ul li Must display and live out em Lead with Love/em qualities strongly rooted in the Dollywood Company culture by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed./li li Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees./li li Must reflect Dollywood's image by being genuinely friendly and caring and by taking pride in work./li li Must be self-motivated and disciplined./li li Must be able to prioritize and complete work assignments on a timely basis./li li Must maintain strict confidentiality and judgment regarding privileged information./li li Must be committed to continuous improvement./li li Must have professional appearance with good personal hygiene./li li Must promote and support a “team” work environment by cooperating and helping co-workers./li li Must be able to be productive in a fast-paced, dynamic environment./li li Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays./li li Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines./li li Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills./li li Must show appreciation of others./li li Able to get along with other employees to work out problems and resolve conflicts/li li Able to comprehend instructions and retain information./li li Able to perform duties consistent with creating a safe and secure environment for hosts and guests./li li Able to be flexible to handle frequent changes in priorities./li li Able to add, subtract, multiply and divide with accuracy./li li Able to communicate effectively using standard English grammar and punctuation/li li Able to tolerate various temperatures while working indoors and outdoors./li li Able to operate/drive a company vehicle with valid TN driver's license and insurance./li li Able to meet the physical demands of the job./li li Able to plate Dessert items, Hot and Cold items, Appetizers, Amuse-bouche, and set for Refreshment Breaks/li li Able to manage complexities of various Banquets and Meeting Planners./li li Able to direct HOH and FOH Teams in executing timing of banquets both Buffet and Plated./li li Able to prioritize tasks and complete assignments on time./li li Able to ensure proper handling of food products by receivers and culinary./li li Able to educate and instruct Hosts on spoilage and food cost controls./li li Must be able to lift 50 pounds/li /ul p /p p style="text-align: justify;"strong 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./strong/p