Job Description: The Executive Chef position is responsible for managing the food quality and presentation of all meals served throughout the Hershey Entertainment Complex to include menu design, menu specifications and recipes, food cost and analysis, as well as production. This position is responsible for managing and leading the entire culinary team and support of the Food and Beverage department with training, coaching and counseling to achieve highly competent employees who offer the best quality of food in creative presentations of menu items. This position must develop and monitor food and labor cost budgets for the department and forecast effectively.
About the Hershey Entertainment Complex: The Hershey Entertainment Complex is comprised of various properties including Hersheypark, Giant Center, Hersheypark Stadium, Hershey Bears, Hersheypark Arena and Hershey Theatre. The Culinary Team at the Hershey Entertainment Complex oversees high volume culinary operations including: 70+ concessions, a full-service restaurant, large-scale catering events for 2,000+ guests, culinary options for arena suites, special events and more! The Executive Chef is responsible for managing a team of over 80+ culinary team members and Food and Beverage Management team members.
Create recipes, plate presentations, coordinate menu development, menu planning and food costing with the front-of-house management.
Identify staffing needs, interview and select kitchen members, support, develop, counsel and motivate culinary and food and beverage team members.
Monitor inventory levels, food quality and enforcing strong food safety practices throughout the Entertainment Complex by active involvement in each venue.
Ensure all equipment in operations is adequate and suitable, actively assessing and replacing essentials as needed for an effective work environment.
Oversee food preparation, event execution, and food safety and sanitation compliance in all operational facilities.
The Executive Chef must be able to create appropriate cuisine including a la carte and banquets offerings.
Responsible for hiring, managing, and leading the kitchen and sanitation staff to include coaching and counseling. This also includes administrating and monitoring employee behaviors in accordance with union guidelines. Review daily and weekly payroll.
Schedule and coordinate the work of sous chef, cooks and other kitchen employees to assure that food preparation is at expected quality levels while maintaining peak efficiency. Establish and measure controls to minimize food and supply waste.
Develop and monitor food and labor budget for the department. Assume an active role in forecasting. Manage discretionary expenses to budget. Assume an active role in the annual budget building process.
Work closely with the food and beverage team, HE&R Partners and procurement team in support of the operations. This will include attendance and participation at various meetings, observation of operations and serving on Manager on Duty rotations.
18 years of age or older.
Minimum of 7 years of related experience of progressive culinary/kitchen management experience
Minimum of 5 years of supervisory experience.
Must have a valid Drivers' License
B.S Degree in Culinary Arts, Food Services Technology/Management or related field; or A.O.S. Degree in Culinary Arts preferred
American Culinary Federation (ACF) Certification preferred
Certified Executive Chef (CEC) certification preferred
High volume, complex food service operations experience highly preferred.
Experience preferred in a culinary leadership position at a large production setting such as sports stadium, large event venue, amusement park or large fast casual outlets such as university dining.
Experience with management of front of house/back of house in a restaurant setting
Hands-on chef experience including a la carte offerings, banquet and/or restaurant
Comprehensive knowledge of food and catering trends with a focus on quality production, sanitation, food cost controls and presentation
Skilled in the use of Microsoft Office applications, including Excel and Word.
Proficient working with details on a daily basis for prolonged periods of time.
Post-Employment – must obtain RAMP certification
Must embody Hershey Entertainment & Resorts core values (Devoted to the Legacy, Selfless Spirit of Service, Team Focused, Respectful of Others)