Chef de Cuisine – Banquets

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Description

The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hershey Lodge. This position will primarily work within the Banquet Operations of the culinary team and may be exposed to cross functional experiences overseeing any of our four full-service restaurants within the Hershey Lodge.

Job Functions (items marked with an asterisk are essential functions of this position):

• Monitor production of standard recipes and techniques for food preparation and presentation in order to provide consistently high quality food and to minimize waste.*
• Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices.*
• Order supplies and take inventory of food items in order to maintain adequate supply levels at all times. Verify that supplies are received in the correct amounts and that they are stored correctly.*
• Enforce and implement sanitation and safety practices in the kitchen to ensure all legal and Hotel standards are maintained.*
• Supervise food preparation; ensure that staff prepares menu items according to recipes and yield guidelines.*
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas. Maintain equipment in good working order and submit regular service and repair requests.*
• Organize, schedule, and direct the work of kitchen staff to ensure that all kitchen functions are carried out efficiently and safely. Work on line during service and assist as needed.*
• Assist with training employees and to maintain consistency of kitchen output.*
• Assist in other duties, including but not limited to, writing and updating prep lists, scheduling and payroll, attend operational meetings as assigned.
• Perform other duties as assigned.

Basic Qualifications:

• Minimum of 5 years of Food & Beverage, Hospitality/Tourism AND/OR related experience.
• Minimum of 2 years supervisory experience.
• 18 years of age or older.
• Basic Computer skills.
• Proven leadership, motivation, communication, and organization skills.
• Must utilize a hands-on approach to training and developing culinary team members of all levels including line cooks, interns & kitchen steward staff.
• Post-Employment – ServSafe
• Completion of high school or GED

Additional Qualifications:

• Experience with menu development

Physical Demands & Working Conditions:

• While performing the duties of this job, the employee is required to:
• Reaching Forward Frequent (34-66%)
• Lifting Occasional (<33%) (50lbs maximum weight)
• Reaching Overhead Frequent (34-66%)
• Finger Dexterity Constant (>67%)
• Hand/Eye Coordination Constant (>67%)
• Stooping Occasional (<33%)
• Bending Frequent (34-66%)
• Sitting Occasional (<33%)
• Standing Frequent (34-66%)
• Walking Frequent (34-66%)
• This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.
• This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
• Must be able to speak and read the English language.
• Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).
• The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
• The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes.
• Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends, and holidays.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Hershey Entertainment & Resorts is an Equal Opportunity Employer.

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