Head Chef - Fire & Grain

Philadelphia, PA, USA|

Job Overview

Employment Type

Full-time

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k

Paid Time Off

Employee Discounts

Complimentary park admission

Job Description

Hershey Lodge is a renowned resort celebrated for its warm hospitality and the iconic charm of Hershey's chocolate heritage. Situated in a prime location, the resort boasts 665 guest rooms and over 100,000 square feet of versatile function space, offering an exceptional environment for both leisure and business travelers. Family-friendly amenities, comfort, and convenience define the guest experience at Hershey Lodge, making it one of the most beloved destinations in the Hershey, Pennsylvania area.

The resort's dedication to exceptional service extends to its culinary operations, where a passionate and skilled culinary team plays a crucial role in delighting guests with memorable dining experiences. The Head Chef position at Hershey Lodge is a pivotal leadership role within this team. As the Head Chef, you will oversee all aspects of culinary operations, ensuring the highest standards of food quality, safety, and presentation are consistently maintained. You will lead a dedicated team of 6 to 8 culinary professionals, fostering their development through coaching, performance reviews, and mentorship.

Reporting directly to the Executive Sous Chef, the Head Chef will actively participate in all aspects of managing the kitchen environment, including menu creation, inventory control, food cost management, and compliance with food handling regulations. This full-time role offers a comprehensive compensation package that includes medical, dental, and vision coverage starting shortly after your employment begins, a 401K contribution, paid time off, and various other perks. Employees also enjoy exclusive benefits such as complimentary admission to Hersheypark and discounts across resort offerings upon receiving their Employee ID.

This opportunity is ideal for culinary professionals with a passion for high-volume a la carte and banquet operations, proven supervisory experience, and a commitment to excellence in food preparation and kitchen management. The Hershey Lodge culinary team values innovation, teamwork, and customer satisfaction, providing a dynamic and supportive work environment. Joining Hershey Lodge means becoming part of a legacy that blends hospitality and the magic of Hershey's chocolate, ensuring every guest and employee experiences a truly sweet experience.

Job Requirements

At least 5 years of experience in culinary roles
Minimum of 2 years in supervisory positions
Must be at least 18 years old
Experience in high-volume a la carte and banquet kitchen operations
High school diploma or GED
Able to climb ladders occasionally and perform physical tasks such as lifting up to 50 lbs
Ability to work flexible schedules including early mornings, late evenings, weekends, and holidays
Ability to read and communicate effectively in English
Comfortable working in noisy and hot kitchen environments

Job Qualifications

At least 5 years of related experience
Minimum of 2 years in a supervisory role
Must be 18 years of age or older
Experience in high-volume a la carte and banquet operations
High school diploma or GED required
Associate's degree in Culinary Arts preferred
ServSafe Certificate required post-employment

Job Duties

Ensure compliance with food handling and sanitation standards to meet FDA Food Code and Pennsylvania regulations
Maintain high-quality food preparation and safety standards in the kitchen
Develop and challenge the culinary team, offering regular coaching and performance reviews
Participate in hiring, training, scheduling, and motivating culinary staff
Collaborate with stewarding managers to uphold clean and sanitary kitchen conditions
Engage employees through ongoing communication and facilitate their engagement via surveys
Create and manage menus alongside the Executive Sous Chef and Executive Chef ensuring alignment with the restaurant's identity and pricing
Keep recipes and presentation standards updated for consistency and training purposes
Handle dietary needs for safe meal preparation
Order supplies and work with the purchasing team to ensure availability of quality products
Maintain food inventory levels and costing appropriate to budgetary targets
Manage labor costs effectively through planning and oversight of staff schedules
Perform other assigned duties as needed