Sous Chef Tournant

Hershey Entertainment & Resorts Careers•Hershey, PA

2d•Onsite

About The Position

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. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 – Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. 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

Minimum of 3 years of related experience.
Industry Experience - Food & Beverage
18 years of age or older.
Completion of high school or GED
Associate’s degree - Culinary Arts, Culinary Management

Nice To Haves

Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine.
Strong communication skills
Understanding of food and labor cost
Knowledge of ordering procedures and staff scheduling procedures

Responsibilities

Build 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.
Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs.
Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis.
Resolve guest and employee concerns.
Requisition daily food and paper supplies for all kitchen areas.
Apply knowledge of protein, produces, and dry goods ordering procedures and schedules.
Inspect, evaluate, and correct food safety, sanitation, and work safety standards.
Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met.
Monitor compliance with company, property, and department policies and procedures.
Perform other duties as assigned.