Cook 4 - Hershey Country Club

Hershey Entertainment & Resorts Careers•Hershey, PA

1d•Onsite

About The Position

Join the team at Hershey Country Club, a private, premier golf and recreation club. The club’s rich history of accolades, success, and chocolate combine to form a one-of-a-kind experience for individuals and families of all ages, and features 45 holes of golf on the championship East & West courses. 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.
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%.
Post-employment: Must obtain ServSafe Handler certification.
Proficient with a minimum of two cuisines. Examples may include but are not limited to Asian, Italian, Classical, New American, and Mexican.
Basic understanding and knowledge of inventory control, requisitions, and par levels.
Knowledgeable of kitchen equipment, good knife skills, and possess a full tool kit.
Knowledgeable of weights and measures, as well as basic math applications.
Strong communication skills, both written and verbal.
Possess a positive attitude with a professional appearance and demeanor.

Responsibilities

Produce consistent food products while following recipes with reduced supervision and direction from the chefs, while maintaining quality standards.
Exhibit 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 station/work area in accordance with Health Department/ServSafe standards.
Assist, train, and direct culinary interns, general cooks, and Cook IVs in daily tasks.
Able to work all stations in designated shifts to include but not limited to Garde Manger, A la Carte HotLine, Banquets, etc.
Perform other job related duties as required, to include nightly food requisitions from the butcher/storeroom and prep lists, etc.