Cook 1 - 1933 Restaurant and Tavern

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 276 guest rooms, including 10 Villas with 48 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.

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):

• Ability to support the Sous Chefs in managing the kitchen/areas in their absence.

• Produce foods/meals/large volumes of prep work consistently with no direct supervision without difficulty, while maintaining quality standards in any area of the Hotel culinary department.

• Exhibits an exemplary knowledge, understanding and application of knife skills and cooking techniques.

• Ability to execute breakfast, lunch, and dinner daily specials with regard to outlet culinary concepts.

• Identify and safely use all kitchen equipment

• Properly label, date and rotate all products to ensure safekeeping 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 all areas of the hotel culinary departments, on all shifts to include but not limited to Garde Manger, A la Carte HotLine, Banquets, ect.

• Be able to control inventories, requisitions, and par levels.

• Review all prep lists in regards to food and labor costs.

• Assist Sous Chefs and Chefs in developing and writing new menu ideas and recipes.

• Ability to complete end of period inventories accurately.

• Performs other job related duties as required, to include nightly food requisitions from the butcher/storeroom and prep lists, etc.

 

Qualifications:

• Must be 18 years of age or older

• Minimum of 7 years culinary experience OR a degree or certificate from a Culinary Institution plus 5 years culinary experience

• High school diploma or equivalent

• Must obtain ServSafe certification.

• Complete a 7 course tasting menu in a 6 hour time limit designed by the candidate that should have floe, and follow a theme such as Italian, French, American, or one of the restaurants at HE&R.

• Complete a 25 question written cooking exam, covering modern fundamentals and classic cooking techniques with a score of 80%

 

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.

• Skilled in advanced ability in meat, poultry and fish fabrication.

• Must take a leadership role in assisting, training and directing culinary interns, and all lower classification cook's in daily tasks and organization.

• Proficient i