Pantry Chef

Overview

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner.

The Garde Manger Chef Supervises all functions of the cold preparation of banquets, catering, and weddings along with commissary cold production and preparation. The Garde Manger Sous Chef works in tandem with the Banquet Chef and is responsible for the Banquet Kitchen in the absence of the Banquet Chef.

As a Full-Time Team Member, you will enjoy perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ! 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):

• Learn and maintain menu, recipe, and ingredient knowledge of all restaurants. As well as basic understanding of daily operations of Banquet, and Garde Manger production areas.*
• Lead, supervise, motivate, guide, train, delegate, counsel, and discipline (when needed) culinary team members on a daily basis.*
• Produce commissary bulk cold production for all restaurant outlets. Maintain high standards of food quality, and presentation for all restaurants. As well as Banquet and Garde Manger areas while anticipating guest needs*
• Requisition daily food and paper supplies for all kitchen areas. Also maintain knowledge of protein, produce and dry goods, ordering procedures, and schedules.*
• Create preplists and forecast amounts for weekly production of garde manger and banquet production.*
• Resolve guest concerns and escalate advanced issues as needed.*
• Monitor compliance with company, property, and department policies, and procedures. Report on issues as needed.
• Ensure proper use, maintenance, and cleaning of all kitchen equipment while maintaining kitchen safety, and designated sanitation standards.
• Contribute to creative development of menus.
• Attend designated leadership and BEO meetings
• Perform other duties as assigned.

• 18 years of age or older.
• Associate’s degree - Culinary Arts, Culinary Management
• Relevant work experience can be substituted for education - 5 years
• Minimum of 5 years of related experience.
• Minimum of 2 years supervisory experience.
• Must possess a valid Driver's License.

• Strong foundation in classical cuisine and modern techniques.
• Demonstrate a passion to learn, grow, and share knowledge with others.

• Climbing Ladders — Occasional
• Reaching Forward — Frequent (34-66%)
• Climbing Stairs — Frequent (34-66%)
• Lifting — Frequent (34-66%)
• 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 — Constant (>67%)
• Visual ability to operate moving equipment and view work at distances of approximately 5 feet
• Visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices)
• Verbal communication of detailed information to others either by phone or in person
• Repetitive motion of wrists, hands, and/or fingers
• The position is subject to atmospheric conditions (fumes, odors, dust, mists, gases, or poor ventilation)
• The position is frequently in close quarters, crawl spaces, shafts, man holes, small enclosed rooms, or areas that could cause claustrophobia
• Hazards include moving mechanical parts, moving vehicles, electrical current, scaffolding and high places, exposure to heat or chemicals
• Noise exposure requiring shouting to be heard above ambient noise
• Extreme heat (above 100°F) and extreme cold (below 32°F) for periods of more than one hour
• Activities occur inside and outside
• Variable schedule including days, nights, weekends, and holidays

This position has a variable schedule, days, nights, 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.

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.