Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner.
\nThis position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge.
\nAs a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more!
\nJob Duties (Duties marked with an asterisk are essential functions of this job):
\nDemonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure well executed food preparation, sanitation, and safety standards in the kitchens.*
\nChallenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members.*
\nParticipate in the interviewing, training, scheduling, and motivating culinary staff.*
\nCollaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained.*
\nEvaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey.*
\nDevelop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. Menus will be consistent with the restaurant's identity and price point.*
\nMaintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals.*
\nRequisition supplies and partner with the purchasing team to ensure quality product is on hand.*
\nMaintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets.*
\nManage labor costs to budget through effective scheduling and daily management of labor.*
\nPerform other duties as assigned
\nQualifications:
\nMinimum of 5 years of related experience.
\nMinimum of 2 years supervisory experience.
\n18 Years of age or older,
\nExperience in high-volume a la carte and banquet operations,
\nMust have a valid Driver's License
\nCompletion of high school or GED
\nAssociate’s degree – Culinary Arts
\nPost-Employment – ServSafe Certificate
\nJob Demands:
\nWhile performing the duties of this job, the employee is required to:
\nClimbing Ladders Occasional (<33%)
\nReaching Forward Frequent (34-66%)
\nClimbing Stairs Frequent (34-66%) (ft maximum height)
\nLifting Frequent (34-66%) (50lbs maximum weight)
\nReaching Overhead Frequent (34-66%)
\nFinger Dexterity Constant (>67%)
\nHand/Eye Coordination Constant (>67%)
\nStooping Frequent (34-66%)
\nBending Frequent (34-66%)
\nSitting Occasional (<33%)
\nStanding Constant (>67%)
\nWalking Frequent (34-66%)
\nThis job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
\nThis job regularly requires verbal communication of detailed information to others either by phone or in person.
\nMust be able to speak and read the English language.
\nSubstantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).
\nThe position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, or poor ventilation.
\nThe position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.
\nThe position is subject to extreme heat. Temperatures above 100° for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity.
\nSchedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays.
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Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
\nHershey Entertainment and Resorts is an Equal Opportunity Employer.
Equal Opportunity Employer
\nThis employer is required to notify all applicants of their rights pursuant to federal employment laws. \nFor further information, please review the Know Your Rights notice from the Department of Labor.
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