Hersheypark
Hotel Hershey
The Hotel Hershey
100 Hotel Rd
Hershey, PA 17033, USA
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 326 guest rooms, including 19 Villas with 98 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. The Garde Manger Chef Supervises all functions of the cold preparation of banquets, catering, and weddings along with commissary cold production and preparation. The Garde Manger Sous Chef works in tandem with the Banquet Chef and is responsible for the Banquet Kitchen in the absence of the Banquet Chef. 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): Learn and maintain menu, recipe, and ingredient knowledge of all restaurants. As well as basic understanding of daily operations of Banquet, and Garde Manger production areas. Lead, supervise, motivate, guide, train, delegate, counsel, and discipline (when needed) culinary team members on a daily basis. Produce commissary bulk cold production for all restaurant outlets. Maintain high standards of food quality, and presentation for all restaurants. As well as Banquet and Garde Manger areas while anticipating guest needs. Requisition daily food and paper supplies for all kitchen areas. Also maintain knowledge of protein, produce and dry goods, ordering procedures, and schedules. Create preplists and forecast amounts for weekly production of garde manger and banquet production. Resolve guest concerns and escalate advanced issues as needed. Monitor compliance with company, property, and department policies, and procedures. Report on issues as needed. Ensure proper use, maintenance, and cleaning of all kitchen equipment while maintaining kitchen safety, and designated sanitation standards. Contribute to creative development of menus. Attend designated leadership and BEO meetings Perform other duties as assigned. Qualifications: 18 years of age or older. Associate’s degree - Culinary Arts, Culinary Management Relevant work experience can be substituted for education - 5 years Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. Must possess a valid Driver's License. Knowledge, Skills, and Abilities: Strong foundation in classical cuisine and modern techniques. Demonstrate a passion to learn, grow, and share knowledge with others. Job Demands: Climbing Ladders: Occasional Reaching Forward: Frequent Reaching Overhead: Frequent Finger Dexterity: Constant Stooping: Frequent Sitting: Occasional 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. Visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). Visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Regular verbal communication of detailed information to others either by phone or in person. Substantial movements of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. Fumes, odors, dust, mists, gases, or poor ventilation. Frequent close-quarters work in crawl spaces, shafts, small enclosed rooms, or other areas that could cause claustrophobia. Subject to hazards from moving mechanical parts, vehicles, electrical current, scaffolding, high places, heat or chemicals. Subject to noise; may require shouting to be heard above ambient levels. Subject to extreme heat (temperatures above 100°F for periods >1 hour). Subject to extreme cold (temperatures below 32°F for periods >1 hour). Activities occur inside and outside. Variable schedule: days, nights, 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 and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
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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 326 guest rooms, including 19 Villas with 98 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. The Garde Manger Chef Supervises all functions of the cold preparation of banquets, catering, and weddings along with commissary cold production and preparation. The Garde Manger Sous Chef works in tandem with the Banquet Chef and is responsible for the Banquet Kitchen in the absence of the Banquet Chef. 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): Learn and maintain menu, recipe, and ingredient knowledge of all restaurants. As well as basic understanding of daily operations of Banquet, and Garde Manger production areas. Lead, supervise, motivate, guide, train, delegate, counsel, and discipline (when needed) culinary team members on a daily basis. Produce commissary bulk cold production for all restaurant outlets. Maintain high standards of food quality, and presentation for all restaurants. As well as Banquet and Garde Manger areas while anticipating guest needs. Requisition daily food and paper supplies for all kitchen areas. Also maintain knowledge of protein, produce and dry goods, ordering procedures, and schedules. Create preplists and forecast amounts for weekly production of garde manger and banquet production. Resolve guest concerns and escalate advanced issues as needed. Monitor compliance with company, property, and department policies, and procedures. Report on issues as needed. Ensure proper use, maintenance, and cleaning of all kitchen equipment while maintaining kitchen safety, and designated sanitation standards. Contribute to creative development of menus. Attend designated leadership and BEO meetings Perform other duties as assigned. Qualifications: 18 years of age or older. Associate’s degree - Culinary Arts, Culinary Management Relevant work experience can be substituted for education - 5 years Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. Must possess a valid Driver's License. Knowledge, Skills, and Abilities: Strong foundation in classical cuisine and modern techniques. Demonstrate a passion to learn, grow, and share knowledge with others. Job Demands: Climbing Ladders: Occasional Reaching Forward: Frequent Reaching Overhead: Frequent Finger Dexterity: Constant Stooping: Frequent Sitting: Occasional 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. Visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). Visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Regular verbal communication of detailed information to others either by phone or in person. Substantial movements of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. Fumes, odors, dust, mists, gases, or poor ventilation. Frequent close-quarters work in crawl spaces, shafts, small enclosed rooms, or other areas that could cause claustrophobia. Subject to hazards from moving mechanical parts, vehicles, electrical current, scaffolding, high places, heat or chemicals. Subject to noise; may require shouting to be heard above ambient levels. Subject to extreme heat (temperatures above 100°F for periods >1 hour). Subject to extreme cold (temperatures below 32°F for periods >1 hour). Activities occur inside and outside. Variable schedule: days, nights, 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 and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
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