Job Description: The Banquets Sous Chef is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hershey Lodge. The ideal candidate will lead by example, upholding an environment of culinary excellence, and support teamwork in a fast-paced atmosphere. The Banquets Sous Chef will primarily work within the Banquet Operations of the culinary team and may be exposed to cross functional experiences overseeing any of our four full-service restaurants within the Hershey Lodge. This role will support a culinary team of 18 and report directly to the Banquet Executive Sous Chef.
About the Hershey Lodge: The Hershey Lodge located in “The Sweetest Place on Earth”, Hershey, PA has been building a tradition of fine service and excellent accommodations for over 45 years. With 665 rooms and over 100,000 square feet of meeting room space, the Hershey Lodge is one of the largest convention facilities in Pennsylvania. In addition the Hershey Lodge operates four full-service restaurants with a combined 1.2 million covers. As a culinary team member with HE&R you will be inspired to grow within our organization and learn from some of the very best in the industry.
We are less than 2 hours from Philadelphia and Baltimore, and just a bit further from NYC and Washington DC. Hershey draws from and provides access to major metropolitan business and activity. Lancaster county and the greater South Central PA area is one of the richest farming areas in the world. The Hershey Lodge is part of Hershey Entertainment & Resorts, which owns & operates various properties including: The Hotel Hershey, Hershey Country Club, the Downtown Restaurant Group, Hersheypark Camping Resort and Hershey Entertainment Complex including Hersheypark, Hersheypark Stadium & Arena, Giant Center.
Supervising food preparation, sanitation, and safety in the kitchens
Participating in the interviewing, training, scheduling, and motivating of culinary and stewarding staff
Menu development in collaboration with the Senior Chefs and costing of menus
Recipe and plate presentation sheets for training and consistency
Requisitioning supplies and partner with Purchasing to ensure quality product is on hand
Maintaining appropriate food inventory levels and budgeted food cost
Manage labor costs to budget
Attending designated meetings
Maintain equipment in good working order, submit regular service and repair requests
Partner with the front of the house to achieve department goals
Other duties as assigned
Must be 18 years of age or older
Must have a valid driver’s license
Must have a High School Diploma or Equivalent
Minimum of five (5) years of experience in banquet and fine dining food preparation in a Hotel/Resort/Country Club and/or Upscale free standing restaurant.
Minimum of two (2 ) years kitchen supervisory experience in a Hotel/Resort/Country Club and/or Upscale free standing restaurant OR Three (3) years working experience in a lead line cook role at Hotel Hershey or Hershey Lodge.
Experience in high-volume a la carte and banquet venues.