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Chef de Cuisine
3 months ago
This position is responsible for culinary operations including food quality and team development at The Hershey Lodge. The Chef de Cuisine will work with a culinary team of 6 to 8 and report directly to the Executive Sous Chef, Hershey Lodge.
As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more
Job Duties (Duties marked with an asterisk are essential functions of this job):
- 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.*
- Challenge and train the culinary team for development and advancement. Provide regular coaching and performance reviews for employee development. Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members.*
- Participate in the interviewing, training, scheduling, and motivating culinary staff.*
- Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained.*
- 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 restaurant's identity and price point.*
- Maintain up to date recipes and plate presentation sheets for training and consistency. Coordinate all aspects of guest dietary needs for safe preparation of meals.*
- Requisition supplies and partner with the purchasing team to ensure quality product is on hand.*
- Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets.*
- Manage labor costs to budget through effective scheduling and daily management of labor.*
- Perform other duties as assigned
- Minimum of 5 years of related experience.
- Minimum of 2 years supervisory experience.
- 18 Years of age or older,
- Experience in high-volume a la carte and banquet operations
- Must have a valid Driver's License
- Completion of high school or GED
- Associate’s degree – Culinary Arts
- Post-Employment – ServSafe Certificate
- Climbing Ladders Occasional (67%)
- Hand/Eye Coordination Constant (>67%)
- Stooping Frequent (34-66%)
- Bending Frequent (34-66%)
- Sitting Occasional (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).
- This job regularly requires verbal communication of detailed information to others either by phone or in person.
- 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 atmospheric conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dust, mists, gasses, 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.
- The position is subject to extreme heat. Temperatures above 100° for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity.
- Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays.
