Cook 3 - Revelry

Hershey Entertainment & Resorts Careers•Hershey, PA

4d•Onsite

About The Position

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. 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!

Requirements

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.
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 take a leadership role in assisting, training and directing culinary interns, and all lower classification cook's in daily tasks and organization.
Proficient in speaking, reading, and writing English.
Proficient with a minimum of three cuisines. Examples may include but not limited to Asian, Italian, Classical, New American, and Mexican.
Competent in advanced ability in meat, poultry and fish fabrication.
Complete a mystery basket cooking test to include 4 courses in 4 hours.
Complete a 25 question written cooking exam, covering modern fundamentals and classic cooking techniques with a score of 80%.

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.