Chef De Cuisine – Hershey Lodge

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Description

Summary:

This position is responsible for culinary operations including food preparation and team development at The Hershey Lodge.   This person will lead a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge.

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

• 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.*
• Collaborate with Stewarding Managers and employees to ensure safe, clean and sanitary standards are maintained.*
• Participate in the interviewing, training, scheduling, and motivating of culinary staff.*
• Challenge and train the culinary staff for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands on training and developing culinary team members of all levels including line cooks, interns, apprentices and kitchen steward staff.*
• Partner with the larger culinary team to support the success of all operations. Assist in leading off-premise events.*
• 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. Menus will be consistent with the restaurants identity and price point.*
• Maintain up to date recipe and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for planning and safe preparation of meals.*
• Requisition supplies and partner with Purchasing to ensure quality product is on hand.*
• Maintain up to date menu costing, appropriate food inventory levels, and processes to support the budgeted food cost targets. Maintain and develop processes to deliver timely and accurate results.*
• Manage labor costs to budget through effective scheduling and daily management of labor.*
• Maintain equipment in good working order, submit regular service and repair request*
• Perform other duties as assigned.

Basic Qualifications:

• Minimum of 5 years of related experience.
• 18 years of age or older.
• Experience in high-volume a la carte and banquet venues
• Post-Employment – ServSafe Manager Certification
• Must have a valid Drivers’ License
• Completion of high school or GED

Additional Qualifications:

• Associate’s degree – Culinary Arts
• Thorough knowledge of food handling and preparation techniques.
• Ability to draw influences from and prepare a variety of cuisines, using skill and creativity.
• Ability to instill and enforce safety and sanitation standards within the kitchen environment.
• Demonstrated team building experience and ability to promote an atmosphere of teamwork among staff.
• Clear, concise written and verbal communication skills.
• Basic computer skills.
• Excellent time management and organization skills.
• Exceptional detail and follow-up skills.

Physical Demands & Working Conditions

• While performing the duties of this job, the employee is required to:
• Climbing Ladders Occasional (<33%)
• Reaching Forward Frequent (34-66%)
• Climbing Stairs Occasional (<33%) (ft maximum height)
• Lifting Frequent (34-66%) (50lbs maximum weight)
• Reaching Overhead Frequent (34-66%)
• Finger Dexterity Constant (>67%)
• Hand/Eye Coordination Constant (>67%)
• Stooping Frequent (34-66%)
• Bending Frequent (34-66%)
• Sitting Occasional (<33%)
• Standing Constant (>67%)
• Walking Frequent (34-66%)
• This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
• 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 of the skin: fumes, odors, dust, mists, gases, or poor ventilation.
• The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.
• 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