This position is responsible for food quality and presentation primarily in the Convention Center Kitchen.
Assume full responsibility for plated meals and buffets for Banquet functions Assist with supervising food preparation, sanitation, and safety in the Convention Center kitchen; Work with Banquet Chef to develop daily prep assignments based on established methods; Participate in training, scheduling, and motivating of culinary and general kitchen staff; Assist with menu costing of Banquet functions Analyze recipes and plate presentations for Banquet meals; Requisition supplies Food, Equipment and Operating supplies; Maintain desired food inventory levels and food and labor costs in Convention Center Kitchen; Attend designated meetings, including BEO meeting in the absence of Banquet Chef; Communicate all pertinent information to all key team members; Be familiar with preparation, cooking methods, and presentation of all products; Reconcile timepro attendance records against schedule and daily sign-in/sign-out sheets; Insure that all assets are secure and accounted for throughout operating hours and that all storage areas are locked and secured at the close of each day; In the absence of the banquet chef, manage any shortfalls in personnel, product, or equipment so that resources can be allocated; Manage the flow of food through all stages of the banquet culinary process to insure the food product reaches its desired location timely, safely, in ample quantity, and in the designated vessels; Address unsafe condition immediately; and have corrected immediately with Executive Chef and Banquet Chef Work collaboratively with Banquet Department, Stewarding Department, Convention Service and other areas as needed to insure that standards and expectations are clear and deadlines are achieved. During slow Banquet periods, assume the role of Sous Chef in Restaurant Kitchens as assigned by Executive Sous Chef and Executive Chef
Must be at least 18 years of age or older Must have a valid driver's license Minimum of four (4) 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 Ability to obtain ServSafe, RAMP, & TIPS certifications Must embody our company's 4 core values: Selfless Spirit Service, Team Focused, Respectful of Others, and Devoted to the Legacy .
Physical Demands & Working Conditions: Considerable walking, standing, bending, reaching, lifting, and carrying up to 50 lbs. Working in extreme temperatures Schedule will vary according to operating needs.
Hershey Entertainment & Resorts is an Equal Opportunity/Affirmative Action Employer