Lead Line Cook - Multi-Station & Banquets

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

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.