This position is responsible for food quality and presentation of all meals in designated areas, while providing exceptional guest service.
Assist with menu planning, costing and requisitioning supplies. Analyze recipes and plate presentation. Maintaining desired food inventory levels and food and labor costs. Maintaining high standards of food quality, preparation and presentation. Assist in training culinary employees in safety and sanitation according to standard operating procedures. Supervise culinary staff; interview, schedule, train and develop, and motivate culinary and general kitchen staff. Knowledge of local health department sanitation laws. Attend designated department and weekly staff meetings. Ability to plan and oversee large functions.
Must be at least 18 years of age or older. Must have a valid driver's license. Minimum of five (5) years experience of banquet and fine dining food preparation in a Hotel/Resorts/Country Club and/or Upscale free standing restaurant. Minimum of two (2) years kitchen management experience in a Hotel/Resorts/Country Club and/or Upscale free standing restaurant OR Three (3) years working experience in a lead line cook role at Hotel Hershey or Hershey Lodge.
Degree in Culinary Arts preferred. Experience in a high-volume a la carte restaurant. The ability to have daily interaction with guests (Table Touches) Ability to obtain ServSafe, RAMP, & TIPS certifications. Excellent written and oral communication skills. Proven leadership, motivational and organizational skills. Proficient in Microsoft word and Excel. Working Conditions:
Physical requirements include considerable walking and standing, carrying, bending, reaching, and lifting/moving up to 50 lbs. Must be able to tolerate extreme temperatures required to perform duties. Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends, and holidays.
Hershey Entertainment & Resorts is an Equal Opportunity/Affirmative Action Employer