Sous Chef Tournant — Lead 3 Restaurants + Free Hersheypark Pass

Hersheypark; Hershey, Northern (PA, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Free Hersheypark admission

Medical Insurance

Dental Insurance

Vision Insurance

401K Contribution

Paid time off

Job summary

The Hotel Hershey, a luxury resort atop Hershey, PA, is seeking a full-time Sous Chef to oversee three restaurants during the absence of the assigned Sous Chef. You will ensure quality, menu knowledge, and daily ordering for The Circular Dining Room, Trevi 5, and Harvest, Field to Table Concept.

As a key member of the culinary team, you will lead, train, and discipline staff, manage food costs, and uphold food safety standards.

Qualifications

• Minimum of 3 years of related experience.
• Industry experience - Food & Beverage.
• 18 years of age or older.
• Associate’s degree - Culinary Arts or Culinary Management.
• Ability to work a flexible schedule (evenings, mornings, weekends, holidays).

Responsibilities

• Build and maintain menu, recipe, and ingredient knowledge for all restaurants, including garde manger production areas.*
• Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas.*
• Lead, supervise, motivate, guide, train, counsel, and discipline culinary team members daily.*
• Resolve guest and employee concerns.
• Requisition daily food and paper supplies for all kitchen areas with proper ordering procedures.*
• Inspect, evaluate, and correct food safety and sanitation standards with hands-on coaching.*
• Monitor compliance with company, property, and department policies and procedures.
• Perform other duties as assigned.

Skills

Food & Beverage experience

Menu knowledge

Leadership

Education

Associate’s degree - Culinary Arts / Culinary Management

High school diploma or GED

Job description

The Hotel Hershey, a luxury resort atop Hershey, PA, is seeking a full-time Sous Chef to oversee three restaurants during the absence of the assigned Sous Chef. You will ensure quality, menu knowledge, and daily ordering for The Circular Dining Room, Trevi 5, and Harvest, Field to Table Concept.

As a key member of the culinary team, you will lead, train, and discipline staff, manage food costs, and uphold food safety standards.