Chef de Cuisine - Fire & Grain

About the role

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.

Job Duties

• Demonstrate 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. *
• Challenge 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. *
• Participate in the interviewing, training, scheduling, and motivating culinary staff.
• Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained.
• Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey.
• Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams. *
• Maintain up to date recipes and plate presentation sheets for training and consistency.
• Coordinate all aspects of guest dietary needs for safe preparation of meals.
• Requisition supplies and partner with the purchasing team to ensure quality product is on hand.
• Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets.
• Manage labor costs to budget through effective scheduling and daily management of labor.
• Perform other duties as assigned *

Qualifications

• Minimum of 5 years of related experience.
• Minimum of 2 years supervisory experience.
• 18 Years of age or older,
• Experience in high-volume a la carte and banquet operations
• Completion of high school or GED
• Associate’s degree – Culinary Arts

Job Demands

• While performing the duties of this job, the employee is required to:
• Climb ladders (
• Reach forward (
• Climb stairs (
• (ft maximum height)
• Lift (
• (50lbs maximum weight)
• Reach overhead (
• Finger dexterity (Constant >67%)
• Hand/Eye coordination (Constant >67%)
• Sit (
• Stand (Constant >67%)
• Walk (
• Perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices)
• Verbal communication of detailed information to others either by phone or in person
• Speak and read the English language
• Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion)
• The 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
• The position is subject to noise.
• The 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.

Schedule

Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays.

Equal Opportunity Employer

Hershey Entertainment and Resorts is an Equal Opportunity Employer.