Sous Chef, Forebay Restaurant - Hershey Lodge (posted 01/30/19)
Job Description: This position is responsible for food quality and presentation of the Forebay Restaurant and Pool Café at The Hershey Lodge. This person will be responsible for a culinary team of six to eight and report directly to the Executive Sous Chef. Compensation package is an annual salary.
Supervising food preparation, sanitation, and safety in the kitchens
Participating in the interviewing, training, scheduling, and motivating of culinary and stewarding staff
Drive menu development and maintain updated costing
Build menu plating guides, recipes and other support materials for training and consistency
Maintaining desired food inventory levels and food and labor costs
Attending designated meetings
Maintain equipment in good working order, submit regular service and repair requests
Partner with the stewarding team to maintain kitchen cleanliness
Partner with the front of the house to achieve department goals
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 experience of banquet and fine dining food preparation in a Hotel/Resorts/Country Club and/or Upscale free standing restaurant. High volume beneficial.
Minimum of two (2 ) years kitchen management experience in a Hotel/Resorts/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.