Banquets Chef de Cuisine - Hotel

The Hotel Hershey is a luxury resort known for its refined elegance, signature services, and abundant amenities. Situated high atop the town of Hershey, the hotel features 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, and 25,000 square feet of meeting and function space. This 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner.

About the role

The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hotel Hershey. This position will primarily work within the Banquet Operations of the culinary team and may oversee any of our three full-service restaurants. As a Full-Time Team Member, you will enjoy benefits such as free admission to Hersheypark, discounts, and more.

Responsibilities

• Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices.
• Order supplies and take inventory of food items to maintain adequate supply levels at all times; verify receipt and proper storage of supplies.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas; ensure equipment is in good working order and submit service and repair requests.
• Organize, schedule, and direct the work of kitchen staff to ensure accurate, efficient, and safe kitchen operations; work on the line during service and assist as needed.
• Develop menus for the catering guide and custom menus as requested; maintain updated specifications and recipes.
• Supervise and lead banquet culinary staff; hire, train, and evaluate staff to meet expectations and for professional development.
• Attend management meetings regarding banquets and events to discuss planning and execution; communicate updates to all production areas.
• Monitor safety and sanitary practices; ensure adherence to proper food handling, preparation, and storage methods at all times.
• Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to business and guest experience.
• Perform other duties as assigned.

Requirements

• 18 years of age or older.
• Minimum of 5 years of related experience in Food & Beverage or Hospitality/Tourism.
• Minimum of 2 years supervisory experience.
• Valid Driver’s License.
• Post-Employment: ServSafe Manager Certification.
• Associate’s degree in Culinary Arts or Certificate of Completion in Culinary Arts highly preferred (3 years of relevant work experience can substitute for education).

Skills

• Strong communication and interpersonal skills.
• Proficient in working with details on a daily basis for prolonged periods.
• Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company.
• Demonstrated leadership skills to provide coaching and counseling to team members.
• Able to utilize computer systems.
• Ability to create alignment, unified thinking, and common purpose among team members.
• Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions.

Job Demands

• Frequent reaching forward (34-66%).
• Frequent climbing of stairs (34-66%).
• Occasional lifting (up to 50 lbs).
• Frequent reaching overhead (34-66%).
• Constant finger dexterity and hand/eye coordination (>67%).
• Occasional stooping and frequent bending (34-66%).
• Occasional sitting, frequent standing (34-66%), and frequent walking (34-66%).
• Good sense of vision (corrected or uncorrected) for operating moving equipment and viewing work at close distances.
• Regular verbal communication of detailed information to others.
• Substantial repetitive motion of wrists, hands, and/or fingers.
• Exposure to atmospheric conditions affecting the respiratory system or skin (fumes, odors, dust, mists, gases, or poor ventilation).
• Exposure to hazards (moving mechanical parts, vehicles, electrical current, high heat, chemicals).
• Exposure to noise levels requiring shouting to be heard above ambient noise.
• Exposure to environmental conditions (protected from weather but not temperature changes).
• Must be able to work a schedule based on operational needs, including mornings, evenings, weekends, and holidays.

Benefits

• Medical, Dental, and Vision coverage beginning the first day of the next month after hire.
• 401K Contribution.
• Paid time off.
• Free admission to Hersheypark upon receiving Employee ID.
• Employee discounts.