Sous Chef Garde Manger

About The Hotel Hershey

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner.

The Garde Manger Chef supervises all functions of the cold preparation of banquets, catering, and weddings along with commissary cold production and preparation. The Garde Manger Sous Chef works in tandem with the Banquet Chef and is responsible for the Banquet Kitchen in the absence of the Banquet Chef.

As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more!

• Learn and maintain menu, recipe, and ingredient knowledge of all restaurants. As well as basic understanding of daily operations of Banquet, and Garde Manger production areas.*
• Lead, supervise, motivate, guide, train, delegate, counsel, and discipline (when needed) culinary team members on a daily basis.*
• Produce commissary bulk cold production for all restaurant outlets. Maintain high standards of food quality, and presentation for all restaurants. As well as Banquet and Garde Manger areas while anticipating guest needs*
• Requisition daily food and paper supplies for all kitchen areas. Also maintain knowledge of protein, produce and dry goods, ordering procedures, and schedules.*
• Create preplists and forecast amounts for weekly production of garde manger and banquet production.*
• Resolve guest concerns and elevate advanced issues as needed.*
• Monitor compliance with company, property, and department policies, and procedures. Report on issues as needed.
• Ensure proper use, maintenance, and cleaning of all kitchen equipment while maintaining kitchen safety, and designated sanitation standards.
• Contribute to creative development of menus.
• Attend designated leadership and BEO meetings.
• Perform other duties as assigned.

• 18 years of age or older.
• Associate’s degree - Culinary Arts, Culinary Management
• Relevant work experience can be substituted for education - 5 years
• Minimum of 5 years of related experience.
• Minimum of 2 years supervisory experience.
• Must possess a valid Driver’s License.

• Strong foundation in classical cuisine and modern techniques.
• Demonstrate a passion to learn, grow, and share knowledge with others.

• Climbing Ladders Occasional
• Reaching Forward Frequent (34-66%)
• Climbing Stairs Frequent (34-66%) (ft maximum height)
• Lifting Frequent (34-66%) (lbs maximum weight)
• Reaching Overhead Frequent (34-66%)
• Finger Dexterity Constant (>67%)
• Hand/Eye Coordination Constant (>67%)
• Stooping Frequent (34-66%)
• Bending Frequent (34-66%)
• Sitting Occasional
• Standing Constant (>67%)
• Walking Constant (>67%)
• This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.
• This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery).
• This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
• This job regularly requires verbal communication of detailed information to others either by phone or in person.
• Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).
• The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation.
• The position is frequently in close quarters, crawl spaces, shafts, man holes, small enclosed rooms, small sewage…