- Food Preparation and Presentation: Supervise food preparation, sanitation and safety in all kitchens.
- Team Management: Interview, hire, direct, support, develop, coach and evaluate culinary and F&B team members.
- Inventory Management: Requisition inventory while maintaining par levels, labor and food cost.
- Menu Development: Analyze recipes, plate presentations, coordinate menu development, menu planning and food costing with the front of house F&B managers.
- Maintenance and Repair: Ensure all equipment is in good working order; submit regular service and repair requests.
- 18 years of age or older.
- Minimum of 7 years of related experience.
- Industry Experience - Food & Beverage.
- Minimum of 5 years of supervisory experience.
- Post-Employment - RAMP Certification, ServSafe Certified.
- Associate's degree - Culinary Arts, Culinary Management.
- Relevant work experience can be substituted for education - 9 years.
- Pre-Employment - ACF accredited, CSC (Certified Sous Chef) or above.
- Skilled in the use of Microsoft Office applications, including Excel and Word.
- Proficient working with details on a daily basis for prolonged periods of time.
- While performing the duties of this job, the employee is required to:
- Climbing Ladders Occasional (<33%)
- Reaching Forward Frequent (34-66%)
- Climbing Stairs Occasional (<33%) (20ft maximum height)
- Lifting Frequent (34-66%) (40lbs maximum weight)
- Reaching Overhead Occasional (<33%)
- Finger Dexterity Constant (>67%)
- Hand/Eye Coordination Constant (>67%)
- Stooping Occasional (<33%)
- Bending Occasional (<33%)
- Sitting Occasional (<33%)
- Standing Frequent (34-66%)
- Walking Frequent (34-66%)
- 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.
- Must be able to speak and read the English language.
- 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 subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
- The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.
- The position is subject to extreme heat. Temperatures above 100° for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity.
- The position is subject to extreme cold. Temperatures typically below 32° for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity.
- The position is subject to both environmental conditions. Activities occur inside and outside.
- The position is subject to outside environmental conditions. No effective protection from the weather.
- The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes.
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Executive Sous Chef - Hershey - AEG

Description
Job Title: Executive ChefAt Hersheypark Entertainment Complex, our team members are the heart of our operation. We are a 10,500-seat multi-purpose arena that hosts an impressive line-up of star-studded performances and events. As a key member of our culinary team, you will play a critical role in ensuring the highest quality food experience for our guests.
Job Summary:
The Executive Chef is responsible for managing the food quality and presentation of all meals throughout the Hershey Entertainment Complex under the support of the Executive Chef. This position will also coordinate training, coaching and counseling of the culinary and Food and Beverage (F&B) team. 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 ID.
Key Responsibilities:
Qualifications:
Knowledge, Skills, and Abilities:
Job Demands:
Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Hershey Entertainment and Resorts is an Equal Opportunity Employer.
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Sous Chef
AEG- Hershey
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Sous Chef
AEG- Hershey
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Sous Chef
Compass Group USA- Lancaster
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Sous Chef
Full time Firebirds Wood Fired Grill- Chesterfield
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Executive Sous Chef
The Yorktowne Hotel a Tapestry Collection by Hilton- York
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sous chef i
Compass Group, North America- York
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Executive Sous Chef
Full time TFB-Catering (Per Diem, TFB Catering)- Lititz
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sous chef ii
Compass Group, North America- York
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Executive Sous Chef
Full time TFB Hospitality (Annie Baileys and Conway)- Lancaster
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Catering Sous Chef
Full time TFB-Catering (Per Diem, TFB Catering)- Lancaster
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Catering Executive Sous Chef
Full time TFB-Catering (Per Diem, TFB Catering)- Lancaster
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Short Order Sous Chef
Part time Frozen Kups LLC- Harrisburg
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Touring Catering Executive Sous Chef
Full time TFB-Catering (Per Diem, TFB Catering)- Lititz
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Line Cook
Part time Hollywood Casino at Penn National Race Course- Grantville, PA
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Line Cook
Part time AEG- Harrisburg, PA
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Head Chef
Water Street Mission- Lancaster
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Banquet Cook
Full time Eden Resort & Suites- Lancaster
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Executive Chef
Full time Firebirds Wood Fired Grill- Chesterfield
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system executive chef
Morrison Healthcare- Lancaster
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system executive chef
Full time Morrison Healthcare- Lancaster