COOK I BANQUETS
Company: Hershey Entertainment & Resorts
Location: Hershey
Posted on: June 25, 2022
Job Description:
"For Internal applicants, the Internal posting period for this
position is 6/2/2022 through 6/9/2022."
This position is the most advanced in a professional kitchen. The
culinarian should have extreme knowledge, understanding and
application of knife skills, and advance cooking techniques. This
position must be able to run all day to day operations of the area
they are assigned to in absence of a Sous Chef. This position
requires complete understanding of the whole kitchen operation and
should be able to control inventories, requisitions, and par
levels. This position will take a lead role in the direction, and
training of all lower cooks in daily task. The Cook I should be
able to work all stations in all meal periods for both ala carte as
well as production setting. The Cook I needs to possess a positive
attitude with a professional appearance and demeanor.
Job Functions:
- Ability to support the Sous Chefs in managing the kitchen/areas
in their absence.
- Produce foods/meals/large volumes of prep work consistently
with no direct supervision without difficulty, while maintaining
quality standards in any area of the Hotel culinary
department.
- Exhibits an exemplary knowledge, understanding and application
of knife skills and cooking techniques.
- Ability to execute breakfast, lunch, and dinner daily specials
with regard to outlet culinary concept.
- 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 station/work area in
accordance with Health Department/ServSafe standards.
- Take a leadership role in assisting, training and directing
culinary interns, and all lower classification cook's in daily
tasks and organization.
- Able to work all stations in all areas of the hotel culinary
departments, on all shifts to include but not limited to Garde
Manager, A la Carte Hot Line, Banquets, ect.
- Be able to control inventories, requisitions, and par
levels.
- Review all prep lists in regards to food and labor costs.
- Assist Sous Chefs and Chefs in developing and writing new menu
ideas and recipes.
- Ability to complete end of period inventories accurately.
- Performs other job related duties as required, to include
nightly food requisitions from the butcher/storeroom and prep
lists, etc.Basic Qualifications:
- Must be 18 years of age or older
- Minimum of 7 years culinary experience OR a degree or
certificate from a Culinary Institution plus 5 years culinary
experience
- High school diploma or equivalentAdditional Qualifications:
- Knowledgeable of kitchen equipment, good knife skills, and
possess a full tool kit.
- Knowledgeable of weights and measures, as well as basic math
applications.
- Skilled in advanced ability in meat, poultry and fish
fabrication.
- Must take a leadership role in assisting, training and
directing culinary interns, and all lower classification cook's in
daily tasks and organization.
- Proficient in speaking, reading, and writing in English.
- Complete a 7 course tasting menu in a 6 hour time limit
designed by the candidate that should have floe, and follow a theme
such as Italian, French, American, or one of the restaurants at
HE&R.
- Complete a 25 question written cooking exam, covering modern
fundamentals and classic cooking techniques with a score of
80%
- Skilled with more than four cuisines. Examples may include but
not limited to Asian, Italian, Classical, New American, and
Mexican.
- Must obtain ServSafe certification.Physical Demands & Working
Conditions
While performing the duties of this job, the employee is required
to:
- Reaching Forward Constant (> 67%)
- Lifting Frequent (34-66%) (50lbs maximum weight)
- Reaching Overhead Occasional (
- Finger Dexterity Constant (> 67%)
- Hand/Eye Coordination Constant (> 67%)
- Stooping Occasional (
- Bending Occasional (
- Standing Constant (> 67%)
- Walking Frequent (34-66%)
- Additional physical requirements include repetitive elbow
motions for chopping, repetitive write motions for stirring and
chopping.
- Must have ability of taste buds to distinguish between and
among flavors, spices, temperature, and mouth feel (smoothness,
pungency, etc.) of food, and beverage.
- Must have ability of olfactory nerves to distinguish between
and among odors and scents as to their appeal and level of
intensity.
- Must be able to work in extreme temperatures.
- This is a union position and the work schedule will be based on
union seniority. Candidates must be able to meet scheduled
requirements, which will most likely require evening and weekend
hours.
Nothing in this job description restricts management's right to
assign or reassign duties and responsibilities to this job at any
time.
Hershey Entertainment & Resorts is an Equal Opportunity
Employer
Required
Keywords: Hershey Entertainment & Resorts, Reading , COOK I BANQUETS, Other , Hershey, Pennsylvania
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