Cook 3 - Revelry

About the role

Join the team at Hershey Lodge, an award-winning resort known for being warm, welcoming, and distinctly Hershey. Hershey Entertainment & Resorts Company (HE&R) operates properties including Hersheypark, The Hotel Hershey, Hershey Lodge, Giant Center, and various restaurants. Team members uphold the legacy of Milton S. Hershey while living the company’s Core Values: Devoted to the Legacy, Selfless Spirit of Service, Team Focused, and Respectful of Others. HE&R is committed to diversity, equity, and inclusion and supports Milton Hershey School.

As a Full-Time Team Member, you’ll receive sweet perks like free admission to Hersheypark, discounts, medical, dental, and vision coverage starting the first day of the next month after hire, 401K contributions, paid time off, and more.

Responsibilities

• Produce foods, meals, and large volumes of prep work consistently with little to no direct supervision while maintaining quality standards in any area of the Hotel culinary department.
• Demonstrate superior knowledge, understanding, and application of knife skills and cooking techniques.
• Identify and safely use all kitchen equipment.
• Properly label, date, and rotate all products to ensure safe keeping and sanitation.
• Maintain an organized, clean, and sanitary station/work area in accordance with Health Department/ServSafe standards.
• Take a leadership role in assisting, training, and directing culinary interns and lower-classification cooks in daily tasks and organization.
• Work all stations in your designated area, on all shifts, including Garde Manger, A la Carte Hot Line, Banquets, etc.
• Control inventories, requisitions, and par levels.
• Review prep lists regarding food and labor costs.
• Assist Sous Chef and Chefs in developing and writing new menu ideas and recipes.
• Perform other job-related duties, such as nightly food requisitions from the butcher/storeroom and prep lists.

Requirements

• Must be 18 years of age or older.
• Minimum of 4 years of culinary experience OR a degree or certificate from a Culinary Institution plus 2 years of culinary experience.
• High school diploma or equivalent.
• Must obtain ServSafe certification.

Skills

• Knowledgeable of kitchen equipment, good knife skills, and possess a full tool kit.
• Knowledgeable of weights and measures, as well as basic math applications.
• Leadership in assisting, training, and directing culinary interns and lower-classification cooks.
• Proficient in speaking, reading, and writing English.
• Proficient in a minimum of three cuisines (e.g., Asian, Italian, Classical, New American, Mexican).
• Competent in advanced meat, poultry, and fish fabrication.
• Complete a mystery basket cooking test (4 courses in 4 hours).
• Complete a 25-question written cooking exam on modern fundamentals and classic techniques with a score of 80%.

Job Demands

• Reaching forward: Constant (>67%)
• Lifting: Frequent (34-66%) (50 lbs maximum weight)
• Reaching overhead: Occasional (
• Finger dexterity: Constant (>67%)
• Hand/eye coordination: Constant (>67%)
• Stooping: Occasional (
• Bending: Occasional (
• Standing: Constant (>67%)
• Walking: Frequent (34-66%)
• Repetitive elbow motions for chopping, stirring, and writing.
• Ability to distinguish flavors, spices, temperature, and mouthfeel of food and beverages.
• Ability to distinguish odors and scents as to their appeal and intensity.
• Ability to work in extreme temperatures.

This is a union position, and the work schedule will be based on union seniority. Candidates must be available for evening and weekend hours.

Benefits

• Free admission to Hersheypark upon receiving Employee ID.
• Discounts on various company offerings.
• Medical, dental, and vision coverage beginning the first day of the next month after hire.
• 401K contributions.
• Paid time off.