Executive Sous Chef

Hershey Entertainment & Resorts Company; Hershey (PA); On-site; USD 95,000 - 125,000; Full time

Job summary

Hershey Entertainment & Resorts Company seeks an Executive Sous Chef to lead culinary operations across venues, collaborating with chefs, stewarding, and purchasing teams. You will ensure menu content aligns with each restaurant's identity and budgeted targets, while maintaining quality and safety standards.

Responsibilities include interviewing and developing staff, monitoring costs, enforcing sanitation and safety standards, and coordinating with Front of House teams to deliver exceptional

Qualifications

• Minimum 10 years related experience required.
• Minimum 3 years supervisory experience.
• Must have ServSafe Manager, ServSafe Allergen, and RAMP certifications.
• High school diploma or GED required.

Responsibilities

• Develop creative menu content for seasonal updates and events with consistent brand identity.
• Interview, onboard, and coach culinary staff; conduct performance reviews.
• Manage food handling and sanitation per FDA PA standards; maintain certifications.

Skills

Leadership

Culinary supervision

Menu costing

Food safety

English communication

Microsoft Office

Team engagement

Union experience

Education

High school diploma

ServSafe Manager

ServSafe Allergen

RAMP certification

Tools

Microsoft Office

Job description

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.

The Executive Sous Chef is responsible for all aspects of the restaurant culinary operations. This role supports culinary directly and collaborates with stewarding, purchasing, food and beverage, front of house team, and other Hotel departments to ensure the effective execution of standards and goals. Direct reports include all restaurant Sous Chefs.

Job Duties (Items marked with an asterisk are essential functions of this position):

• Collaborate with the Sous Chefs and Executive Chef to develop creative menu content for seasonal updates and special events that are consistent with each restaurant's identity and price point. Maintain up-to-date menu costing, appropriate food inventory levels, and processes to support the budgeted food cost targets.*
• Interview, hire, effectively onboard, and support the success of culinary candidates. Challenge and train the culinary staff for development and advancement. Provide regular coaching and performance reviews for employee development. Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey.*
• Maintain and/ or develop processes to deliver timely and accurate results for all objectives. Effectively manage the employee progressive discipline process for performance and behavior improvement following company and department standards and the Collective Bargaining Agreement (CBA).*
• Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards. Ensure employees maintain required food handling and sanitation certifications. Collaborate with Stewarding Managers and employees to ensure safe, clean and sanitary standards are maintained.*
• Effectively support all financial aspects, including hourly labor cost, food cost, supply cost, etc.
• Work with Engineering and culinary teams to maintain the equipment and take corrective action as needed for repairs.
• Support and/or relieve Sous Chefs as needed to maintain consistent operational effectiveness; including: coordinate all aspects of guest dietary needs for the safe preparation of meals; assist with labor budgeting and ensure scheduling is managed considering budget targets, CBA rules, vacation and leave management.*
• Ensure tools and uniform purchases are made to support culinary team needs. Work with Purchasing to ensure product specifications, quantities, and quality are maintained.*
• Collaborate with the Front of House Food and Beverage team to achieve a high level of service and guest satisfaction.*
• Perform other duties as assigned.

Qualifications

• Minimum of 10 years of related experience.
• Minimum of 3 years of supervisory experience.
• 18 years of age or older.
• Post-Employment - ServSafe Manager, ServSafe Allergen, and RAMP certifications
• Must have a valid driver's license
• Completion of high school or GED

Knowledge, Skills, And Abilities

• Skilled in the use of Google Suite and Microsoft Office applications, including Excel and Word.
• Thorough knowledge of food handling and preparation techniques
• Proficient in reading and writing the English language with clear, concise written and verbal communication skills
• Proficient in prioritizing work with operations and administrative demands
• Experience working with a unionized workforce is preferred
• Excellent time management skills
• Strong organization skills
• Must embody HE&R company values (Devoted to the Legacy, Selfless Spirit of Service, Team Focused, Respectful of Others).
• Ability to draw influences from and prepare a variety of cuisines, using skill and creativity.

Job Demands

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

• Reaching Forward Frequent (34-66%)
• Climbing Stairs Occasional (<33%) (ft maximum height)
• Lifting Occasional (<33%) (50 lbs maximum weight)
• Reaching Overhead Frequent (34-66%)
• Finger Dexterity Constant (>67%)
• Hand/Eye Coordination Constant (>67%)
• Stooping Occasional (Bending Occasional (Sitting Occasional (
• Standing Frequent (34-66%)
• Walking Constant (>67%)
• 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).
• 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 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 both environmental conditions. Activities occur inside and outside.

Nothing in this job description restricts management’s 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.