Banquet Chef de Cuisine
Banquet Chef de Cuisine
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
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 25000 square feet of meeting and function space. The 1930s hotel is a Historic Hotel of America and a AAA FourDiamond Award winner.
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 crossfunctional experiences overseeing any of our three fullservice restaurants within the Hotel Hershey.
As a FullTime 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.
PostEmployment ServSafe Manager Certification
Completion of high school or GED
Associates 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 highvolume 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 doeuvres receptions.
Job Demands
While performing the duties of this job the employee is required to:
Reaching Forward Frequent (3466%)
Climbing Stairs Frequent (3466%) (ft maximum height)
Lifting Occasional (<33%) (50lbs maximum weight)
Reaching Overhead Frequent (3466%)
Finger Dexterity Constant (>67%)
Hand/Eye Coordination Constant (>67%)
Stooping Occasional (<33%)
Bending Frequent (3466%)
Sitting Occasional (<33%)
Standing Frequent (3466%)
Walking Frequent (3466%)
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.
This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery).
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 of the skin: fumes odors dust mists gases or poor ventilation.
The 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.
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 environmental conditions. Protection from weather conditions but not necessarily from temperature changes.
Nothing in this job description restricts managements right to assign or reassign duties and responsibilities to this job at any time.
Hershey Entertainment & 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.
Employment Type
Full Time
