Cook 3 - HCC

Job Description

Join the team at Hershey Country Club, a private, premier golf and recreation club. The club’s rich history of accolades, success, and chocolate combine to form a one-of-a-kind experience for individuals and families of all ages, and features 45 holes of golf on the championship East & West courses.

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Hershey Entertainment & Resorts Company (HE&R) is an award-winning entertainment & hospitality organization with properties including : Hersheypark, The Hotel Hershey, Hershey Lodge, Giant Center, Restaurants, and more. Our team members share a common goal of upholding the legacy of our founder, Milton S. Hershey, while striving to live by our company's Core Values : Devoted to the Legacy, Selfless Spirit of Service, Team Focused, and Respectful of Others. Hershey Entertainment & Resorts is committed to cultivating diversity, equity, and inclusion in our workforce, marketplace, and community, and is proud to help fulfill the dream of our founder by providing value to Milton Hershey School.

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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! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more!

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Job Duties (Duties marked with an asterisk are essential functions of this job) :

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Produce foods / meals / large volumes of prep work consistently with little to no direct supervision and little difficulty, while maintaining quality standards in any area of the Hotel culinary department.

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Exhibit a superior knowledge, understanding, and application of knife skills and cooking techniques.

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Identify and safely use all kitchen equipment.

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Properly label, date, and rotate all products to ensure safe keeping and sanitation.

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Maintain an organized, clean, and sanitary station / work area in accordance with Health Department / ServSafe standards.

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Take a leadership role in assisting, training, and directing culinary interns, and all lower classification cooks in daily tasks and organization.

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Able to work all stations in a designated area, on all shifts to include but not limited to Garde Manger, A la Carte HotLine, Banquets, etc.

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Be able to control inventories, requisitions, and par levels.

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Review all prep lists in regards to food and labor costs.

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Assist Sous Chef and Chefs in developing and writing new menu ideas and recipes.

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Performs other job related duties as required, to include nightly food requisitions from the butcher / storeroom and prep lists, etc.

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Qualifications : \n \n

Must be 18 years of age or older

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Minimum of 4 years culinary experience OR a degree or certificate from a Culinary Institution plus 2 years culinary experience

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Must obtain ServSafe certification.

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Complete a mystery basket cooking test to include 4 courses in 4 hours.

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Complete a 25 question written cooking exam, covering modern fundamentals and classic cooking techniques with a score of 80%.

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Knowledge, Skills, and Abilities :

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Knowledgeable of kitchen equipment, good knife skills, and possess a full tool kit.

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Knowledgeable of weights and measures, as well as basic math applications.

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Must take a leadership role in assisting, training, and directing culinary interns and all lower classification cooks in daily tasks and organization.

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Proficient in speaking, reading, and writing English.

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Proficient with a minimum of three cuisines. Examples may include but are not limited to Asian, Italian, Classical, New American, and Mexican.

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Competent in advanced ability in meat, poultry, and fish fabrication.

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Job Demands : \n \n

While performing the duties of this job, the employee is required to :

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Reaching Forward Constant (>

67%)

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Lifting Frequent (34-66%) (50lbs maximum weight)

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Reaching Overhead Occasional (

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Finger Dexterity Constant (>

67%)

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Hand / Eye Coordination Constant (>

67%)

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Stooping Occasional (

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Bending Occasional (

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Standing Constant (>

67%)

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Walking Frequent (34-66%)

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Additional physical requirements include repetitive elbow motions for chopping, repetitive write motions for stirring and chopping.

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Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage.

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Must have ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity.

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Must be able to work in extreme temperatures.

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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.

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Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

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Hershey Entertainment and Resorts is an Equal Opportunity Employer

Equal Opportunity Employer

\nThis employer is required to notify all applicants of their rights pursuant to federal employment laws. \nFor further information, please review the Know Your Rights notice from the Department of Labor.