General Cook

Join the team at the Hersheypark Entertainment Complex, an award-winning property featuring Hersheypark amusement park, GIANT Center arena, Hersheypark Stadium, ZooAmerica North American Wildlife Park, and Hershey Theatre. Thrilling roller coasters, action-packed Hershey Bears hockey games, thrilling live entertainment, and one-of-a-kind events are a day in the life of our team members.

This is the entry level position in a professional kitchen. This culinarian should have general knowledge, understanding and application of knife skills and cooking techniques. The General Cook must possess a basic understanding of a la carte setting as well as production. The General Cook needs to possess a positive attitude with a professional appearance and demeanor.

As a Part-Time Team Member, you will enjoy sweet perks like FREE admission and parking to Hersheypark, discounts on food & shopping, and more as soon as you receive your Employee ID!

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

• Produce consistent food projects while following recipes with reduced supervision and direction from the chef's, while maintaining quality standards.

• Exhibits an advanced 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 safekeeping and sanitation.

• Maintain an organized, clean and sanitary/work area in accordance with Health Department/ ServSafe standards.

• Assist, train and guide culinary interns and general cooks in daily tasks.

• Able to work multiple stations in your designated area, on your designated shift to include but not limited to Garde Manger, A la Carte HotLine, Banquets, etc.

• Basic understanding and knowledge of inventory control, requisitions, and par levels.

• 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 2 years culinary experience OR a certificate or degree from a Culinary Institution.

• High school diploma or equivalent

• Must obtain ServSafe certification.

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.

• Must be able to assist, train, and direct culinary interns and general cooks in daily tasks

• Proficient in speaking, reading, and writing in English.

• Skilled with a minimum of two cuisines.  Examples may include but are not limited to Asian, Italian, Classical, New American, and Mexican.

• Complete a mystery basket cooking test to include 3 courses in 4 hours.

Job Demands:

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

• Reaching Forward Constant (>67%)

• Lifting Frequent (34-66%) (50lbs maximum weight)

• Reaching Overhead Occasional (<33%)

• Finger Dexterity Constant (>67%)

• Hand/Eye Coordination Constant (>67%)

• Stooping Occasional (<33%)

• Bending Occasional (<33%)

• Standing Constant (>67%)

• Walking Frequent (34-66%)

• Additional physical requirements include repetitive elbow motions for chopping, repetitive write motions for stirring and chopping.

• Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage.

• Must have the ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity.  

• Must be able to work in extreme temperatures.

• This is a union position and the work schedule will be based on union seniority. Candidates must be able to me