Sous Chef Garde Manger

The Hotel Hershey stands as an iconic luxury resort renowned for its refined elegance, signature services, and an array of abundant amenities that provide an exceptional experience for all guests. Nestled high atop the picturesque town of Hershey, Pennsylvania, this historic hotel boasts 326 beautifully appointed guest rooms, including 19 exquisite Villas with 98 luxury sleeping accommodations. Additionally, The Hotel Hershey features a vast 25,000 square feet of flexible meeting and function space, making it a premier choice for large gatherings, corporate events, weddings, and special celebrations. Established in the 1930s, this Historic Hotel of America proudly holds a prestigious AAA Four-Diamond Award, a testament to its unwavering commitment to excellence and superior hospitality standards.

The position available is for a full-time Garde Manger Chef, a supervisory culinary role essential to maintaining the high standards of quality and presentation in the hotel’s banquet, catering, and wedding services, as well as commissary cold production. The Garde Manger Chef works closely with the Banquet Chef, and in their absence, assumes responsibility for the overall banquet kitchen operations. This role demands a leader who can manage and inspire culinary teams, ensuring efficient cold food preparation and both banquet and restaurant service areas meet the esteemed reputation of The Hotel Hershey.

Employees at The Hotel Hershey enjoy a comprehensive benefits package that includes free admission to Hersheypark and offers significant discounts, creating a rewarding work environment beyond the competitive wage. The total compensation includes medical, dental, and vision coverage starting the first day of the month after employment begins, a 401K contribution plan, paid time off, and other perks that enhance job satisfaction and personal well-being.

The Garde Manger Chef position involves a variety of critical duties such as maintaining an in-depth knowledge of menu items, recipes, ingredients, and daily culinary operations across all restaurants and banquet areas. This role requires leadership qualities to train, motivate, and guide culinary staff, fostering a culture of excellence while managing food requisitions, production forecasting, and quality standards. The chef must also resolve guest issues promptly and ensure compliance with company policies, food safety, and sanitation standards. Creativity in menu development and participation in leadership meetings further define this dynamic role.

This opportunity caters to culinary professionals who possess a passion for classical and modern cuisine, with at least five years of related experience and supervisory expertise to thrive in a high-end hospitality setting. A valid driver's license, an associate’s degree in Culinary Arts or Culinary Management (or equivalent work experience), and a commitment to ongoing learning and leadership are required. The physical demands of this position include frequent lifting, standing, walking, bending, and working in variable environmental conditions, reflecting the hands-on nature of culinary arts in a resort setting. This role requires a flexible schedule, including days, nights, weekends, and holidays, to seamlessly support 24/7 operations at this prestigious establishment.