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.
\nThe Garde Manger Chef Supervises all functions of the cold preparation of banquets, catering, and weddings along with commissary cold production and preparation. The Garde Manger Sous Chef works in tandem with the Banquet Chef and is responsible for the Banquet Kitchen in the absence of the Banquet Chef.
\nAs 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!
\nJob Duties (Duties marked with an asterisk are essential functions of this job):
\nLearn 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.*
\nLead, supervise, motivate, guide, train, delegate, counsel, and discipline (when needed) culinary team members on a daily basis.*
\nProduce commissary bulk cold production for all restaurant outlets. Maintain high standards of food quality, and presentation for all restaurants. As well as Banquet and Garde Manger areas while anticipating guest needs*
\nRequisition daily food and paper supplies for all kitchen areas. Also maintain knowledge of protein, produce and dry goods, ordering procedures, and schedules.*
\nCreate preplists and forecast amounts for weekly production of garde manger and banquet production.*
\nResolve guest concerns and escalate advanced issues as needed.*
\nMonitor compliance with company, property, and department policies, and procedures. Report on issues as needed.
\nEnsure proper use, maintenance, and cleaning of all kitchen equipment while maintaining kitchen safety, and designated sanitation standards.
\nContribute to creative development of menus.
\nAttend designated leadership and BEO meetings
\nPerform other duties as assigned.
\nQualifications:
\n18 years of age or older.
\nAssociate’s degree - Culinary Arts, Culinary Management
\nRelevant work experience can be substituted for education - 5 years
\nMinimum of 5 years of related experience.
\nMinimum of 2 years supervisory experience.
\nKnowledge, Skills, and Abilities:
\nStrong foundation in classical cuisine and modern techniques.
\nDemonstrate a passion to learn, grow, and share knowledge with others.
\nJob Demands:
\nWhile performing the duties of this job, the employee is required to:
\nClimbing Ladders Occasional (<33%)
\nReaching Forward Frequent (34-66%)
\nClimbing Stairs Frequent (34-66%) (ft maximum height)
\nLifting Frequent (34-66%) (lbs maximum weight)
\nReaching Overhead Frequent (34-66%)
\nFinger Dexterity Constant (>67%)
\nHand/Eye Coordination Constant (>67%)
\nStooping Frequent (34-66%)
\nBending Frequent (34-66%)
\nSitting Occasional (<33%)
\nStanding Constant (>67%)
\nWalking Constant (>67%)
\nThis job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.
\nThis job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery).
\nThis job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
\nThis job regularly requires verbal communication of detailed information to others either by phone or in person.
\nSubstantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).
\nThe position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation.
\nThe position is frequently in close quarters, crawl spaces, shafts, man holes, small enclosed rooms, small sewage and line pipes, and other areas that could cause claustrophobia.
\nThe position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
\nThe position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.
\nThe position is subject to extreme heat. Temperatures above 100° for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity.
\nThe position is subject to extreme cold. Temperatures typically below 32° for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity.
\nThe position is subject to both environmental conditions. Activities occur inside and outside.
\nThis position has a variable schedule, days, nights, weekends, and holidays.
\nNothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
\nHershey Entertainment and Resorts is an Equal Opportunity Employer.
Equal Opportunity Employer
\nThis employer is required to notify all applicants of their rights pursuant to federal employment laws. \nFor further information, please review the Know Your Rights notice from the Department of Labor.
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