Join the team at The Hotel Hershey, an award-winning resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 276 guest rooms, including 10 Villas with 48 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a recipient of both the Forbes Four-Star Award and the AAA Four-Diamond Award.

The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hotel Hershey. 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 three full-service restaurants within the Hotel Hershey. 

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

• 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.*

• 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 accurately, efficiently, and safely. Work on the line during service and assist as needed.*

• Menu development for the catering guide and custom menus as requested, maintain updated specifications and recipes.

• Supervise and lead banquet culinary staff. Hire, train, and evaluate staff to meet expectations and for professional development.*

• Regularly attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas.*

• Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times.*

• Maintain equipment in good working order and submit regular service repair requests.*

• Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience.*

• Perform other duties as assigned.

• Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays.

Qualifications:

• Minimum of 5 years of related experience.

• Industry Experience - Food & Beverage

• Industry Experience - Hospitality/Tourism

• Minimum of 2 years supervisory experience.

• 18 years of age or older.

• Post-Employment - ServSafe Manager Certification

• Completion of high school or GED

• Associate’s degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred

• Relevant work experience can be substituted for education - 3 years

• Schedule will vary according to operating needs, but will include early mornings, late evenings, weekends, and holidays.

Knowledge, Skills, and Abilities:

• Strong communication and interpersonal skills.

• Proficient in working with details on a daily basis for prolonged periods of time.

• Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and offsite events simultaneously for a high-volume hotel, club, or catering company.

• Demonstrated leadership skills in order to provide coaching and counseling to team members

• Able to utilize computer systems.

• Ability to create alignment, unified thinking, and common purpose among team members.

• Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions.

Job Demands:

• While performing the duties of this job, the employee is required to:

  • Reaching Forward Frequent (34-66%)

  • Climbing Stairs Frequent (34-66%) (ft maximum height)

  • Lifting Occasional (67%)

  • Hand/Eye Coordination Constant (>67%)

  • Stooping Occasional (