Cook 3 - Revelry

Visit Hershey & Harrisburg; Hershey (PA); On-site; USD 42,000 - 54,000; Full time

Job summary

Hershey Lodge, a premier resort, is seeking an experienced full-time culinary professional to prepare high-volume menus with precision and leadership across kitchen stations. You will apply knife skills and advanced cooking techniques while maintaining strict sanitation and health standards.

You will supervise and train culinary interns and junior cooks, manage inventories and par levels, and contribute to menu development with Sous Chefs.

Qualifications

• Must be 18 years of age or older.
• Minimum of 4 years culinary experience OR a degree or certificate from a Culinary Institution plus 2 years culinary experience.
• High school diploma or equivalent.
• Must obtain ServSafe certification.

Responsibilities

• Produce foods/meals/large volumes of prep work consistently with little to no direct supervision with little difficulty, while maintaining quality standards in any area of the Hotel culinary department.
• Exhibits a superior knowledge, understanding, and application of knife skills and cooking techniques.
• Identify and safely use all kitchen equipment.
• Properly label, date and rotate all products to ensure safe keeping and sanitation.
• Maintain an organized, clean, and sanitary station/work area in accordance with Health Department/ServSafe standards.
• Take a leadership role in assisting, training, and directing culinary interns, and all lower-classification cook's in daily tasks and organization.
• Able to work all stations in your designated area, on all shifts including but not limited to Garde Manager, A la Carte Hot Line, Banquets, etc.
• Be able to control inventories, requisitions, and par levels.
• Review all prep lists in regard to food and labor costs.
• Assist Sous Chef and Chefs in developing and writing new menu ideas and recipes.
• Performs other job-related duties as required, including nightly food requisitions from the butcher/storeroom and prep lists, etc.

Skills

Knife skills

Cooking techniques

Kitchen equipment knowledge

English proficiency

Leadership of interns

Meat/poultry/fish fabrication

Food prep leadership

Math/basic measurement

Cuisines knowledge

Team supervision

Education

High school diploma or equivalent

Culinary degree or certificate

ServSafe certification

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.

Hershey Entertainment & Resorts Company (HE&R) is an award-winning entertainment & hospitality organization with properties including: Hersheypark, The Hotel Hershey, Hershey Lodge, Giant Center, Restaurants, and more. Our team members share a common goal of upholding the legacy of our founder, Milton S. Hershey, while striving to live by our company's Core Values: Devoted to the Legacy, Selfless Spirit of Service, Team Focused, and Respectful of Others. Hershey Entertainment & Resorts is committed to cultivating diversity, equity, and inclusion in our workforce, marketplace, and community, and is proud to help fulfill the dream of our founder by providing value to Milton Hershey School.

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):

• Produce foods/meals/large volumes of prep work consistently with little to no direct supervision with little difficulty, while maintaining quality standards in any area of the Hotel culinary department.*
• Exhibits a superior knowledge, understanding, and application of knife skills and cooking techniques.*
• Identify and safely use all kitchen equipment.*
• Properly label, date and rotate all products to ensure safe keeping and sanitation.*
• Maintain an organized, clean, and sanitary station/work area in accordance with Health Department/ServSafe standards.*
• Take a leadership role in assisting, training, and directing culinary interns, and all lower-classification cook's in daily tasks and organization.*
• Able to work all stations in your designated area, on all shifts including but not limited to Garde Manager, A la Carte Hot Line, Banquets, etc.*
• Be able to control inventories, requisitions, and par levels.*
• Review all prep lists in regard to food and labor costs.*
• Assist Sous Chef and Chefs in developing and writing new menu ideas and recipes.*
• Performs other job-related duties as required, including nightly food requisitions from the butcher/storeroom and prep lists, etc.

Qualifications

• Must be 18 years of age or older
• Minimum of 4 years culinary experience OR a degree or certificate from a Culinary Institution plus 2 years culinary experience
• High school diploma or equivalent
• Must obtain ServSafe certification.

Knowledge, Skills, And Abilities

• Knowledgeable of kitchen equipment, good knife skills, and possess a full tool kit.
• Knowledgeable of weights and measures, as well as basic math applications.
• Must take a leadership role in assisting, training and directing culinary interns, and all lower classification cook's in daily tasks and organization.
• Proficient in speaking, reading, and writing English.
• Proficient with a minimum of three cuisines. Examples may include but not limited to Asian, Italian, Classical, New American, and Mexican.
• Competent in advanced ability in meat, poultry and fish fabrication.
• Complete a mystery basket cooking test to include 4 courses in 4 hours.
• Complete a 25 question written cooking exam, covering modern fundamentals and classic cooking techniques with a score of 80%.

Job Demands

• Reaching Forward Constant (>67%)
• Lifting Frequent (34-66%) (50lbs maximum weight)
• Reaching Overhead Occasional (
• Finger Dexterity Constant (>67%)
• Hand/Eye Coordination Constant (>67%)
• Stooping Occasional (Bending Occasional (
• Standing Constant (>67%)
• Walking Frequent (34-66%)
• Additional physical requirements include repetitive elbow motions for chopping, repetitive write motions for stirring and chopping.
• Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage.
• Must have ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity.
• Must be able to work in extreme temperatures.
• This is a union position and the work schedule will be based on union seniority. Candidates must be able to meet scheduled requirements, which will most likely require evening and weekend hours.

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