Banquets Chef de Cuisine - Hotel
Company: Hershey Entertainment & Resorts Company
Location: Elkins Park
Posted on: March 1, 2026
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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. 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. 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! Job
Duties (Items marked with an asterisk are essential functions of
this position): Train kitchen staff regarding food preparation,
presentation, sanitation, and safety practices.* 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.* 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.* 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.* Develop menus for
the catering guide and custom menus as requested. Maintain updated
specifications and recipes. Supervise and lead banquet culinary
staff. Hire, train, and evaluate staff to meet expectations and for
professional development.* Attend management meetings regarding
banquets and events to discuss planning and execution and
communicate updates to all production areas.* 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.* Maintain
equipment in good working order and submit regular service repair
requests.* Coordinate food orders, direct supplies, small wares,
and other needed orders to ensure no disruption to our business and
guest experience.* Perform other duties as assigned.
Qualifications: 18 years of age or older. Minimum of 5 years of
related experience. Industry Experience - Food & Beverage,
Hospitality/Tourism Minimum of 2 years supervisory experience. Must
have a valid Driver’s License Post-Employment - ServSafe Manager
Certification Associate’s degree - Culinary Arts or Certificate of
Completion - Culinary Arts highly preferred Relevant work
experience can be substituted for education - 3 years Knowledge,
Skills, and Abilities: Strong communication and interpersonal
skills. Proficient in working with details on a daily basis for
prolonged periods of time. 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. Demonstrated
leadership skills in order to provide coaching and counseling to
team members. Able to utilize computer systems. Ability to create
alignment, unified thinking, and common purpose among team members.
Proven experience in menu development for fine dining, wine
tasting, buffet, action stations, breakfasts, lunches, dinners, and
hors d'oeuvres receptions. Job Demands: While performing the duties
of this job, the employee is required to: Reaching Forward Frequent
(34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height)
Lifting Occasional ( Reaching Overhead Frequent (34-66%) Finger
Dexterity Constant (>67%) Hand/Eye Coordination Constant
(>67%) Stooping Occasional ( Bending Frequent (34-66%) Sitting
Occasional ( 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. 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 environmental conditions. Protection from weather
conditions but not necessarily from temperature changes. Must be
able to work a schedule based on the operational needs of the
restaurant, which will include mornings, evenings, weekends, and
holidays. 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. Equal Opportunity Employer This employer is
required to notify all applicants of their rights pursuant to
federal employment laws. For further information, please review the
Know Your Rights notice from the Department of Labor.
Keywords: Hershey Entertainment & Resorts Company, Catonsville , Banquets Chef de Cuisine - Hotel, Hospitality & Tourism , Elkins Park, Maryland
