Chef de Cuisine - Fire & Grain

Hershey Entertainment & Resorts Company; Harrisburg (Dauphin County); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Free Hersheypark admission

Employee discounts

Medical, dental & vision coverage

401K contribution

Paid time off

Job summary

Hershey Lodge, a 665-room upscale resort, seeks a Chef de Cuisine to lead culinary operations. You will manage a 6–8 person culinary team, develop menus with the Executive Sous Chef, and ensure top‑notch food quality and safety.

The role reports to the Executive Sous Chef and focuses on training, scheduling, and cost control. The position offers comprehensive benefits—medical, dental, vision, 401(k), PTO—and perks like free Hersheypark admission and employee discounts.

Qualifications

• 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.
• Completion of high school or GED.

Responsibilities

• Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards.
• Challenge and train the culinary team for development and advancement with regular coaching and performance reviews.
• Participate in interviewing, training, scheduling, and motivating culinary staff.
• Collaborate with stewarding managers to maintain safe, clean standards.
• Evaluate and facilitate employee engagement through ongoing communication.
• Develop menus with the Executive Sous Chef aligning with restaurant identity and price point.
• Maintain up-to-date recipes and plate presentation sheets for training and guest dietary needs.
• Requisition supplies and partner with purchasing to ensure quality product.
• Maintain costing, inventory levels, and processes to support budgeted food costs.
• Manage labor costs through scheduling and daily management.
• Perform other duties as assigned.

Skills

Culinary leadership

High-volume service

Supervisory experience

Food safety

Team development

Education

Associate’s degree – Culinary Arts

ServSafe Certificate

Job description

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner.

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

Qualifications

• 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
• Completion of high school or GED
• Associate’s degree – Culinary Arts
• Post-Employment – ServSafe Certificate

Job Demands

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

• Climbing Ladders Occasional
• Reaching Forward Frequent (34-66%)
• Climbing Stairs Frequent (34-66%) (ft maximum height)
• Lifting Frequent (34-66%) (50lbs maximum weight)
• Reaching Overhead Frequent (34-66%)
• Finger Dexterity Constant (>67%)
• Hand/Eye Coordination Constant (>67%)
• Stooping Frequent (34-66%)
• Bending Frequent (34-66%)
• Sitting Occasional
• Standing Constant (>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.

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.