Chef De Cuisine - Hilton - Harrisburg, PA

THE POSITION REQUIRES PERFORMING THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION.

• →SUPERVISE THE PRODUCTION, PREPARATION AND PRESENTATION OF ALL FOODS FOR THE RESTAURANT AS ASSIGNED BY THE GENERAL MANAGER TO ENSURE THAT A QUALITY, CONSISTENT PRODUCT IS PRODUCED WHICH CONFORMS TO ALL PROPERTY/COMPANY/FRANCHISE STANDARDS.
• →SUPERVISE HUMAN RESOURCES IN THE PRODUCTION AND PREPARATION AREAS OF THE RESTAURANT KITCHEN IN ORDER TO ATTRACT, RETAIN AND MOTIVATE THE EMPLOYEES WHILE PROVIDING A SAFE WORK ENVIRONMENT; INTERVIEW, SCHEDULE, TRAIN, DEVELOP, EMPOWER, COACH AND COUNSEL, RESOLVE PROBLEMS, PROVIDE OPEN COMMUNICATION, RECOMMEND AND CONDUCT PERFORMANCE AND SALARY REVIEWS, RECOMMEND DISCIPLINE, AS APPROPRIATE.
• →MONITOR AND CONTROL THE MAINTENANCE/SANITATION OF THE RESTAURANT KITCHEN AND EQUIPMENT TO ENSURE A HEALTHY, SAFE WORK ENVIRONMENT WHICH MEETS/EXCEEDS FEDERAL, STATE, CORPORATE AND FRANCHISE STANDARDS AND REGULATIONS.
• →MONITOR AND CONTROL ALL LABOR AND FOOD COSTS THROUGH SCHEDULING, TRAINING AND SUPERVISING THE PRODUCTION OF THE FOOD TO ENSURE BUDGETS ARE MET/EXCEEDED WHILE QUALITY IS MAINTAINED/IMPROVED.
• →ASSIST IN THE CREATION, PLANNING AND COSTING OF MENUS AND DAILY SPECIALS; IMPLEMENT THE NECESSARY PRODUCTION CHANGES TO ATTRACT NEW BUSINESS AND ENSURE CURRENT GUEST SATISFACTION. 
• →PERFORM SPECIAL PROJECTS AND OTHER RESPONSIBILITIES AS ASSIGNED.
• →NO TRAVEL REQUIRED.
• →HOURS: 45+ HOURS PER WEEK.

OTHER DUTIES

REQUIRED KNOWLEDGE / SKILLS / ABILITIES: 

KNOWLEDGE

• →REQUIRES ADVANCED KNOWLEDGE OF THE PRINCIPLES AND PRACTICES WITHIN THE FOOD PROFESSION. THIS INCLUDES EXPERIENTIAL KNOWLEDGE REQUIRED FOR MANAGEMENT OF PEOPLE AND/OR COMPLEX PROBLEMS AND FOOD AND BEVERAGE MANAGEMENT.
• →REQUIRES ORAL AND WRITTEN COMMUNICATION SKILLS.

SKILLS

• →MUST HAVE MODERATE HEARING TO COMMUNICATE WITH EMPLOYEES AND TO HEAR MACHINERY, SAFETY.
• →MUST HAVE EXCELLENT VISION FOR SAFETY REASONS.
• →MUST HAVE MODERATE SPEECH COMMUNICATIONS TO COMMUNICATE WITH OTHER EMPLOYEES.
• →MUST HAVE EXCELLENT COMPREHENSION AND LITERACY TO BE ABLE TO READ AND WRITE AS WELL AS ANALYZE TO FULFILL BUDGET.
• →MUST HAVE EXCELLENT HEARING.
• →MUST HAVE EXCELLENT VISION.
• →MUST HAVE EXCELLENT SPEECH COMMUNICATIONS.
• →MUST HAVE EXCELLENT COMPREHENSION AND LITERACY.

ABILITIES

• →LIFTING OBJECTS 15 - 20 TIMES DURING THE COURSE OF SHIFT (I.E. TOP ROUND, PRIME RIB, FROZEN PREPARED BOX). CARRYING - FROM CLIPBOARD TO FOOD PRODUCTS TO SMALL EQUIPMENT.
• →KNEELING - DURING TIMES OF INSPECTION FOR PROPER CLEANLINESS AND MONITORING ONCE A WEEK AS WELL AS DURING LIFTING.
• →FULL MOBILITY IS REQUIRED IN ORDER TO USUALLY INSPECT AND MONITOR THE KITCHEN ENVIRONMENT.
• →CONTINUOUS STANDING - WHILE EXPEDITING, OR COOKING OR INSPECTING. ANYWHERE FROM BRIEF PERIODS (15 MINUTES) TO LONGER PERIODS (1 HOUR). AT LEAST 50% OF THE DAY.
• →CLIMBING STEPS MAY BE REQUIRED.
• →NO DRIVING REQUIRED.

SUPERVISORY RESPONSIBILITIES: 

• ASSIST IN THE SUPERVISION OF KITCHEN STAFF, UP TO 20 EMPLOYEES.
   
   

• HIGH SCHOOL DIPLOMA/SECONDARY QUALIFICATIONS OR EQUIVALENT. 
• ONE TO TWO YEARS OF POST-HIGH SCHOOL EDUCATION OR EQUIVALENT POSITIONAL WORK EXPERIENCE. 
• EXPERIENCE REQUIRED BY POSITION IS FROM THREE TO FOUR YEARS OF EMPLOYMENT IN A RELATED POSITION WITH THIS COMPANY OR OTHER ORGANIZATION(S).

PHYSICAL REQUIREMENTS 

FREQUENCY KEY: NEVER – 0 HOURS; RARE – UP TO 1 HOUR; OCCASIONAL – 1-3 HOURS; FREQUENT – 3-6 HOURS;
 CONSTANT – 6-8 HOURS

PHYSICAL ACTIVITY FREQUENCY
SITTING RARE
 WALKING OCCASIONAL
 CLIMBING STAIRS OCCASIONAL
 CROUCHING/BENDING/STOOPING FREQUENT
 REACHING FREQUENT
 GRASPING CONSTANT
 PUSHING/PULLING FREQUENT
 NEAR VISION CONSTANT
 FAR VISION CONSTANT
 HEARING CONSTANT
 TALKING CONSTANT
 SMELL CONSTANT
 TASTE FREQUENT
 LIFTING/CARRYING(# LBS) FREQUENT – UP TO 50 LBS.
 TRAVEL RARE

• CHEMICAL/AGENTS USED – NORMAL CLEANING PRODUCTS AROUND THE KITCHEN.
• MIXER, BUFFALO CHOPPER, TILT SKILLET, CHAIN SAW, KNIVES – 10-20% OF THE TIME

• INSIDE 95% OF 10 HOURS.
• TEMPURATURES – GOING IN THE FREEZER, THE TEMPERATURE CAN BE -10 DEGREES. ON THE FRONT LINE IT CAN BE OVER 100 DEGREES.

Pay: $57,500.00 - $65,000.00 Annually

Amazing Benefits At A Glance:

• Team Driven and Values Based Culture
• Medical/Dental/Vision
• Vacation & Holiday Pay
• Same-day pay available
• Employee Assistance Program
• Career Growth Opportunities/ Manager Training Program
• Reduced Room Rates throughout the portfolio
• Third Party Perks (Movie Tickets, Attractions, Other)
• 401(k) with company match
• Employee assistance program
• Employee discount
• Flexible schedule
• Flexible spending account
• Life insurance
• Parental leave
• Referral program