Produce consistent food projects while following recipes with reduced supervision and direction from the chefs, while maintaining quality standards. Exhibits an advanced knowledge, understanding, and application of knife skills and cooking techniques. Identify and safely use all kitchen equipment. Properly label, date, and rotate all products to ensure safekeeping and sanitation. Maintain an organized, clean, and sanitary/work area in accordance with Health Department/ Serv. Safe standards. Assi... more details
Join the team at The Hotel Hershey, an award-winning resort best known for its refined elegance, signature services, and abundant amentities. The Hotel Hershey is situated high atop the town of Hershey and has 276 guest rooms, including 48 cottages, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a recipient of both the Forbes Four-Star Award and the AAA Four-Diamond Award.
As a Part-Time Cook at The Hotel Hershey, you’ll help the kitchen team prepare a meal at one of our 6 restaurants or Event spaces. This culinarian should have general knowledge, understanding and application of knife skills and cooking techniques. The Cook must possess at minimum a basic understanding of an a la carte setting as well as production. The Cook needs to possess a positive attitude with a professional appearance and demeanor. Apply and interview today.
As a Part-Time Team Member at The Hotel Hershey, enjoy sweet perks like FREE meal during your schedule shift, FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID!
Job Duties (Duties marked with an asterisk are essential functions of this job):
Produce consistent food projects while following recipes with reduced supervision and direction from the chefs, while maintaining quality standards.
Exhibits an advanced knowledge, understanding, and application of knife skills and cooking techniques.
Identify and safely use all kitchen equipment.
Properly label, date, and rotate all products to ensure safekeeping and sanitation.
Maintain an organized, clean, and sanitary/work area in accordance with Health Department/ ServSafe standards.
Assist, train, and guide culinary interns and general cooks in daily tasks.
Able to work multiple stations in your designated area, on your designated shift including but not limited to Garde Manager, A la Carte Hot Line, Banquets, etc.
Basic understanding and knowledge of inventory control, requisitions, and par levels.
Performs other job-related duties as required, including nightly food requisitions from the butcher/storeroom and prep lists, etc.
Qualifications:
Must be 16 years of age or older
Must have a minimum of 1 year of cooking experience OR currently hold a culinary position in a similar restaurant, hotel, or private club setting.
High school diploma or equivalent
Must obtain ServSafe certification.
Complete a mystery basket cooking test to include 3 courses in 4 hours.
Knowledge, Skills, and Abilities:
Knowledgeable of kitchen equipment, has good knife skills, and possesses a full tool kit.
Knowledgeable of weights and measures, as well as basic math applications.
Must be able to assist, train, and direct culinary interns and general cooks in daily tasks
Proficient in speaking, reading, and writing in English.
Skilled with a minimum of two cuisines. Examples may include but are not limited to Asian, Italian, Classical, New American, and Mexican.
Job Demands:
While performing the duties of this job, the employee is required to:
Reaching Forward Constant (>67%)
Lifting Frequent (34-66%) (50lbs maximum weight)
Reaching Overhead Occasional (<33%)
Finger Dexterity Constant (>67%)
Hand/Eye Coordination Constant (>67%)
Stooping Occasional (<33%)
Bending Occasional (<33%)
Standing Constant (>67%)
Walking Frequent (34-66%)
Additional physical requirements include repetitive elbow motions for chopping, and repetitive write motions for stirring and chopping.
Must have the ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage.
Must have the ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity.
Must be able to work in extreme temperatures.
This is a union position and the work schedule will be based on union seniority. Candidates must be able to meet scheduled requirements, which will most likely require evening and weekend hours.
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
Hershey Entertainment and Resorts is an Equal Opportunity Employer
