Banquets Chef de Cuisine - Hotel

Company: Hershey Entertainment & Resorts Company
Location: Hershey
Posted on: February 13, 2026

Job Description:

Job Description Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. /n The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hotel Hershey. This position will primarily work within the Banquet Operations of the culinary team and may be exposed to cross-functional experiences overseeing any of our three full-service restaurants within the Hotel Hershey. /n 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! /n Job Duties (Items marked with an asterisk are essential functions of this position): /n /n - /n Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices.* /n /n - /n Order supplies and take inventory of food items in order to maintain adequate supply levels at all times. Verify that supplies are received in the correct amounts and that they are stored correctly.* /n /n - /n Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas. Maintain equipment in good working order and submit regular service and repair requests.* /n /n - /n Organize, schedule, and direct the work of kitchen staff to ensure that all kitchen functions are carried out accurately, efficiently, and safely. Work on the line during service and assist as needed.* /n /n - /n Develop menus for the catering guide and custom menus as requested. Maintain updated specifications and recipes. /n /n - /n Supervise and lead banquet culinary staff. Hire, train, and evaluate staff to meet expectations and for professional development.* /n /n - /n Attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas.* /n /n - /n Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times.* /n /n - /n Maintain equipment in good working order and submit regular service repair requests.* /n /n - /n Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience.* /n /n - /n Perform other duties as assigned. /n /n /n Qualifications: /n /n - /n 18 years of age or older. /n /n - /n Minimum of 5 years of related experience. /n /n - /n Industry Experience - Food & Beverage, Hospitality/Tourism /n /n - /n Minimum of 2 years supervisory experience. /n /n - /n Must have a valid Driver’s License /n /n - /n Post-Employment - ServSafe Manager Certification /n /n - /n Associate’s degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred /n /n - /n Relevant work experience can be substituted for education - 3 years /n /n /n Knowledge, Skills, and Abilities: /n /n - /n Strong communication and interpersonal skills. /n /n - /n Proficient in working with details on a daily basis for prolonged periods of time. /n /n - /n Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company. /n /n - /n Demonstrated leadership skills in order to provide coaching and counseling to team members. /n /n - /n Able to utilize computer systems. /n /n - /n Ability to create alignment, unified thinking, and common purpose among team members. /n /n - /n Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions. /n /n /n Job Demands: /n /n - /n While performing the duties of this job, the employee is required to: /n /n /n - /n Reaching Forward Frequent (34-66%) /n /n - /n Climbing Stairs Frequent (34-66%) (ft maximum height) /n /n - /n Lifting Occasional ( 67%) /n /n - /n Hand/Eye Coordination Constant (>67%) /n /n - /n Stooping Occasional (<33%) /n /n - /n Bending Frequent (34-66%) /n /n - /n Sitting Occasional (<33%) /n /n - /n Standing Frequent (34-66%) /n /n - /n Walking Frequent (34-66%) /n /n /n - /n 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. /n /n - /n This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). /n /n - /n This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). /n /n - /n This job regularly requires verbal communication of detailed information to others either by phone or in person. /n /n - /n Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). /n /n - /n 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. /n /n - /n 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. /n /n - /n 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. /n /n - /n The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. /n /n - /n Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays. /n /n /n /n Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. /n Hershey Entertainment & 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.

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