General Cook - Banquets

Hershey Lodge, 325 University Dr, Hershey, PA 17033, USA

Join the team at Hershey Lodge, an award‑winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you’ll enjoy the sweet hospitality and iconic chocolate details around every corner.

Hershey Entertainment & Resorts Company (HE&R) is an award‑winning entertainment & hospitality organization with properties including Hersheypark, The Hotel Hershey, Hershey Lodge, Giant Center, Restaurants, and more. Our team members share a common goal of upholding the legacy of our founder, Milton S. Hershey, while striving to live by our company’s Core Values:
Devoted to the Legacy, Selfless Spirit of Service, Team Focused, and Respectful of Others. Hershey Entertainment & Resorts is committed to cultivating diversity, equity, and inclusion in our workforce, marketplace, and community, and is proud to help fulfill the dream of our founder by providing value to Milton Hershey School.

As a full‑time team member, you will enjoy sweet perks such as FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ! Your total compensation includes not only hourly wages but also Medical, Dental, Vision coverage beginning the first day of the month after you start, a 401K contribution, paid time off, and so much more.

• Produce consistent food projects while following recipes with reduced supervision from the chef, maintaining quality standards.
• Exhibit 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 safe keeping and sanitation.
• Maintain an organized, clean, and sanitary work area in accordance with Health Department / Serv Safe standards.
• Assist, train, and guide culinary interns and general cooks in daily tasks.
• Work multiple stations in your designated area, on your shift, including but not limited to Garde Manager, A‑la‑Carte Hot Line, Banquets, etc.
• Demonstrate a basic understanding of inventory control, requisitions, and par levels.
• Perform other job‑related duties as required, including nightly food requisitions from the butcher/storeroom and prep lists, etc.

• Must be 18 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.
• Complete a mystery‑basket cooking test including 3 courses in 4 hours.
• Must obtain Serv Safe certification.

• Knowledgeable of kitchen equipment, good knife skills, and possess 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.

• Reaching Forward Constant (>67%)
• Reaching Overhead Occasional (67%)
• Stooping Occasional (