Join the team at The Hotel Hershey, a luxury 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 Historic Hotel of America and a AAA Four-Diamond Award winner.
\nThe 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.
\nAs 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!
\nJob Duties (Items marked with an asterisk are essential functions of this position):
\nTrain kitchen staff regarding food preparation, presentation, sanitation, and safety practices.*
\nOrder 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.*
\nEstablish 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.*
\nOrganize, 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.*
\nMenu development for the catering guide and custom menus as requested, maintain updated specifications and recipes.
\nSupervise and lead banquet culinary staff. Hire, train, and evaluate staff to meet expectations and for professional development.*
\nRegularly attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas.*
\nMonitor 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.*
\nMaintain equipment in good working order and submit regular service repair requests.*
\nCoordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience.*
\nPerform other duties as assigned.
\nMust be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays.
\nQualifications:
\nMinimum of 5 years of related experience.
\nIndustry Experience - Food & Beverage
\nIndustry Experience - Hospitality/Tourism
\nMinimum of 2 years supervisory experience.
\n18 years of age or older.
\nPost-Employment - ServSafe Manager Certification
\nCompletion of high school or GED
\nAssociate’s degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred
\nRelevant work experience can be substituted for education - 3 years
\nSchedule will vary according to operating needs, but will include early mornings, late evenings, weekends, and holidays.
\nKnowledge, Skills, and Abilities:
\nStrong communication and interpersonal skills.
\nProficient in working with details on a daily basis for prolonged periods of time.
\nProven 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.
\nDemonstrated leadership skills in order to provide coaching and counseling to team members
\nAble to utilize computer systems.
\nAbility to create alignment, unified thinking, and common purpose among team members.
\nProven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions.
\nJob Demands
\nWhile performing the duties of this job, the employee is required to:
\nReaching Forward Frequent (34-66%)
\nClimbing Stairs Frequent (34-66%) (ft maximum height)
\nLifting Occasional (<33%) (50lbs maximum weight)
\nReaching Overhead Frequent (34-66%)
\nFinger Dexterity Constant (>67%)
\nHand/Eye Coordination Constant (>67%)
\nStooping Occasional (<33%)
\nBending Frequent (34-66%)
\nSitting Occasional (<33%)
\nStanding Frequent (34-66%)
\nWalking Frequent (34-66%)
\nThis 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.
\nThis job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery).
\nThis job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
\nThis job regularly requires verbal communication of detailed information to others either by phone or in person.
\nMust be able to speak and read the English language.
\nSubstantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).
\nThe 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.
\nThe 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.
\nThe position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.
\nThe position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes.
\nNothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
\nHershey Entertainment & Resorts is an Equal Opportunity Employer
Equal Opportunity Employer
\nThis employer is required to notify all applicants of their rights pursuant to federal employment laws. \nFor further information, please review the Know Your Rights notice from the Department of Labor.
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