Executive Chef - The Hotel Hershey (posted 05/18/18)
Location:The Hotel Hershey Interest:Culinary/Cooks Type:Full-time (Benefits Eligible) Hourly Wage:TBD
Job Description: The Executive Chef at The Hotel Hershey is responsible for managing food production, quality, and presentation in all dining areas and for safety/ sanitation in the kitchens.
Dining at The Hotel Hershey
Experience history reinvented at The Hotel Hershey. From award-winning gourmet cuisine to delicious family friendly options, The Hotel Hershey offers something for everyone. Our distinct dining options include the fresh flavors of an iconic dining experience at The Circular, authentically modern Italian dishes at Trevi 5, freshly prepared locally grown cuisine at Harvest, light fare and signature cocktails at Iberian Lounge, and specialty coffees and pastries at Cocoa Beanery.
Direct the selection, training, development and evaluation of employees and managers in the Culinary Department through effective management and leadership to ensure that established standards are met. Develop and execute effective long - range strategic staffing plans for all outlet and production operations.
Effectively plan and develop menus for all restaurants and catering venues in the hotel considering factors such as product availability, food and service cost, market conditions and business volume. Assign prices for all menus that result in a net profit. Ensure the correct preparation and presentation of all food items on a consistent level.
Ensure that safety and sanitation standards established by auditing services, local, state and federal regulators are adhered to and that the kitchens and back of house areas are clean and organized.
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control methods while focusing on creative cost control and revenue generating solutions to maximize profit.
Set up control systems that will assure quality and portion consistency and create proper purchasing specifications. Ensure that there is a constant awareness in all areas for quality food presentation.
Communicate with employees and managers to ensure that all operational needs are met. Attend and participate in all regular operational and planning meetings, often using company vehicles when distance warrant, to ensure effective coordination and cooperation between all departments. Conduct regular departmental meetings.
Work harmoniously and professionally with all team members and ensure adherence to all company core values.
Must be age 18 or older
Minimum of 10 years of related experience in the Food & Beverage industry
Associates Degree or higher in Culinary Arts. An additional three (3) years of relevant experience can be substitute for education.