Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,600.00 - $83,800.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401K contribution
Paid Time Off
Employee Discounts
Free admission to Hersheypark
Job Description
Hershey Lodge is an award-winning resort known for its warm, welcoming atmosphere and distinct Hershey charm. Nestled in the heart of Hershey, Pennsylvania, the resort features 665 guest rooms and offers an impressive 100,000 square feet of function space. This makes Hershey Lodge a premier destination for families and guests of all ages, providing convenience, comfort, and a uniquely sweet hospitality experience highlighted by iconic chocolate-themed details throughout the property. Guests enjoy a serene and inviting environment that blends relaxation with the excitement of nearby attractions like Hersheypark.
The role of Executive Sous Chef at Hershey Lodge is pivotal within the culinary team, directly supporting the Executive Chef and overseeing the restaurant culinary operations. This full-time position demands leadership, creativity, and a commitment to upholding the highest culinary standards. The Executive Sous Chef collaborates closely with a wide range of departments including stewarding, purchasing, food and beverage, and front of house teams to ensure seamless and efficient kitchen operations. The position's responsibilities include supervising all restaurant Sous Chefs and managing culinary staff to deliver exceptional dining experiences that meet budgetary and quality goals. Employees in this role enjoy competitive wages along with comprehensive benefits such as medical, dental, and vision coverage starting the month after hire, 401K contributions, paid time off, and exclusive employee perks like free admission to Hersheypark and various discounts.
In this role, the Executive Sous Chef will take the lead in menu development by working collaboratively to create innovative and seasonal menu offerings that align with the identity and price point of each restaurant within the Lodge. The chef must also maintain menu costing, monitor food inventory, and implement processes to meet food cost targets effectively. Leadership duties include hiring and onboarding culinary staff, providing ongoing training, coaching, and performance evaluations, and fostering employee engagement through communication and feedback. The Executive Sous Chef is responsible for ensuring compliance with food handling and sanitation standards according to FDA Food Code and Pennsylvania regulations, maintaining certification requirements, and coordinating with stewarding staff to uphold cleanliness and safety.
Financial oversight is another key component of the position, encompassing management of hourly labor costs, food costs, and supply expenditures while supporting operational needs such as equipment maintenance. The Executive Sous Chef plays an active role in labor budgeting, scheduling, managing guest dietary needs, and collaborating closely with purchasing on product specifications and quality. Serving as a bridge between the culinary and food and beverage teams, this leader works to achieve high levels of service and guest satisfaction, stepping in as needed to maintain smooth operations. This role is ideal for candidates with extensive culinary management experience who are passionate about food excellence and team development, and who thrive in a unionized, team-focused environment dedicated to upholding Hershey Entertainment & Resorts' core values.
The role of Executive Sous Chef at Hershey Lodge is pivotal within the culinary team, directly supporting the Executive Chef and overseeing the restaurant culinary operations. This full-time position demands leadership, creativity, and a commitment to upholding the highest culinary standards. The Executive Sous Chef collaborates closely with a wide range of departments including stewarding, purchasing, food and beverage, and front of house teams to ensure seamless and efficient kitchen operations. The position's responsibilities include supervising all restaurant Sous Chefs and managing culinary staff to deliver exceptional dining experiences that meet budgetary and quality goals. Employees in this role enjoy competitive wages along with comprehensive benefits such as medical, dental, and vision coverage starting the month after hire, 401K contributions, paid time off, and exclusive employee perks like free admission to Hersheypark and various discounts.
In this role, the Executive Sous Chef will take the lead in menu development by working collaboratively to create innovative and seasonal menu offerings that align with the identity and price point of each restaurant within the Lodge. The chef must also maintain menu costing, monitor food inventory, and implement processes to meet food cost targets effectively. Leadership duties include hiring and onboarding culinary staff, providing ongoing training, coaching, and performance evaluations, and fostering employee engagement through communication and feedback. The Executive Sous Chef is responsible for ensuring compliance with food handling and sanitation standards according to FDA Food Code and Pennsylvania regulations, maintaining certification requirements, and coordinating with stewarding staff to uphold cleanliness and safety.
Financial oversight is another key component of the position, encompassing management of hourly labor costs, food costs, and supply expenditures while supporting operational needs such as equipment maintenance. The Executive Sous Chef plays an active role in labor budgeting, scheduling, managing guest dietary needs, and collaborating closely with purchasing on product specifications and quality. Serving as a bridge between the culinary and food and beverage teams, this leader works to achieve high levels of service and guest satisfaction, stepping in as needed to maintain smooth operations. This role is ideal for candidates with extensive culinary management experience who are passionate about food excellence and team development, and who thrive in a unionized, team-focused environment dedicated to upholding Hershey Entertainment & Resorts' core values.
Job Requirements
- Completion of high school or GED
- Minimum of 10 years of related experience
- Minimum of 3 years of supervisory experience
- 18 years of age or older
- Must have a valid driver's license
- Post-employment ServSafe Manager, ServSafe Allergen, and RAMP certifications
Job Qualifications
- Minimum of 10 years of related experience
- Minimum of 3 years of supervisory experience
- 18 years of age or older
- Post-employment ServSafe Manager, ServSafe Allergen, and RAMP certifications
- Must have a valid driver's license
- Completion of high school or GED
- Skilled in the use of Google Suite and Microsoft Office applications, including Excel and Word
- Thorough knowledge of food handling and preparation techniques
- Proficient in reading and writing the English language with clear, concise written and verbal communication skills
- Proficient in prioritizing work with operations and administrative demands
- Experience working with a unionized workforce is preferred
- Excellent time management skills
- Strong organization skills
- Must embody HE&R company values (Devoted to the Legacy, Selfless Spirit of Service, Team Focused, Respectful of Others)
- Ability to draw influences from and prepare a variety of cuisines, using skill and creativity
Job Duties
- Collaborate with the Sous Chefs and Executive Chef to develop creative menu content for seasonal updates and special events that are consistent with each restaurant's identity and price point
- Maintain up-to-date menu costing, appropriate food inventory levels, and processes to support the budgeted food cost targets
- Interview, hire, effectively onboard, and support the success of culinary candidates
- Challenge and train the culinary staff for development and advancement
- Provide regular coaching and performance reviews for employee development
- Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey
- Maintain and/or develop processes to deliver timely and accurate results for all objectives
- Effectively manage the employee progressive discipline process for performance and behavior improvement following company and department standards and the Collective Bargaining Agreement (CBA)
- Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards
- Ensure employees maintain required food handling and sanitation certifications
- Collaborate with Stewarding Managers and employees to ensure safe, clean and sanitary standards are maintained
- Effectively support all financial aspects, including hourly labor cost, food cost, supply cost
- Work with Engineering and culinary teams to maintain the equipment and take corrective action as needed for repairs
- Support and/or relieve Sous Chefs as needed to maintain consistent operational effectiveness
- Coordinate all aspects of guest dietary needs for the safe preparation of meals
- Assist with labor budgeting and ensure scheduling is managed considering budget targets, CBA rules, vacation and leave management
- Ensure tools and uniform purchases are made to support culinary team needs
- Work with Purchasing to ensure product specifications, quantities and quality are maintained
- Collaborate with the front of house Food and Beverage team to achieve a high level of service and guest satisfaction
- Perform other duties as assigned
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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