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Career Advisor/PATH Program Job Title: Career Advisor/PATH Program Location: Michigan Works! Southeast - Howell, MI Reports to: Service Center Manager Supervises: N/A FLSA Status: Full-time, Non-exempt Come Join Our Team! At Michigan Works! Southeast, we are the front lines of workforce development, meeting the talent demands of local employers and addressing the unique needs of the communities in Southeast Michigan. Serving Hillsdale, Jackson, Lenawee, Livingston, and Washtenaw counties, we are committed to delivering services that help businesses find skilled workers and provide a competitive edge for career seekers. By creating meaningful connections, we empower individuals to build a brighter future and support businesses in achieving their goals. If you are passionate about making a difference in your community and want to be part of a team that helps shape the future workforce, we invite you to join us. Together, we can create pathways to success for both career seekers and employers. Program Overview Michigan Works! Southeast (MWSE) is the Michigan Works! agency servicing the counties of Jackson, Hillsdale, Lenawee, Livingston and Washtenaw. MWSE is focused on meeting the talent demands of local employers and developing talent for the 21st century economy. MWSE delivers services that help businesses find the skilled workers they need and provides a competitive advantage for job seekers. Job Summary Career Advisors identify, assess, prepare and train job seekers to qualify for jobs with employers identified by the Michigan Works! Southeast Business Services team and the Pure Michigan Talent Connect website. The primary objective of the Career Advisor is to provide all registered or enrolled job seekers with the services, assistance and resources they need to obtain, maintain and retain employment. Career Advisors may be assigned alternate work locations to provide services. This position will be working with our PATH customers. Typical Duties and Responsibilities Provide case management services to all clients participating in workforce activities and receiving supportive services Enroll clients in applicable programs when appropriate. Determine eligibility based on state and federal regulations. Schedule and facilitate program orientations and intakes, and accurately collect all program required documentation Recommend supportive services, evaluate and process clients' request for supportive services to determine eligibility Assess client skills utilizing required basic skill assessments and compatibility test Instruct Program training and workshop as assigned Knowledge of applicable federal and state regulations with respect to employment and training programs and/or career and technical education programs Knowledge of Workforce Innovation and Opportunity Act (WIOA), Youth, Trade, Partnership, Accountability, Training, Hope (PATH); Food Assistance Employment and Training (FAE&T), RESEA, program rules and regulations preferred Qualifications All agency team members are expected to be technically competent and committed to continuous development of their skills. The following skills, knowledge and education or certifications are specifically required for this position: Associate's degree and two years' experience in human services field, case management or related fields; Bachelor's degree preferred Knowledge of applicable federal and state regulations with respect to employment and training programs and/or career and technical education programs Knowledge of Workforce Innovation and Opportunity Act (WIOA), Trade, Partnership, Accountability, Training, Hope (PATH); and Food Assistance Employment and Training (FAE&T) program rules and regulations preferred Experience working with education, community, public and non-profit organizations Travel between service centers to meet the needs of the organization Compensation: $19.83 to $26.46 per hour. Benefits Offered: At Michigan Works! Southeast, we are committed to supporting our employees' well-being and professional growth. We offer a comprehensive benefits package that includes: Medical, Dental, and Vision Insurance Pay in Lieu of Health Insurance Short- and Long-Term Disability Retirement Benefit with a 4% Employer Match Generous Paid Time Off Paid Holidays Employee Assistant Program Application Process: Apply online at the Michigan Works! Southeast website: Questions regarding the application process may be directed to Michigan Works! Southeast provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, marital status, veteran status, political affiliation or belief, physical or mental disability, genetic information, age, sexual orientation, gender identity, height, weight, or any other legally protected status in accordance with applicable federal, state and local laws Compensation details: 19.83-26.46 Hourly Wage PIc061be5ec0ee-1063

Learn More About the MRCO Family at with benefits that include Competitive Pay, Optional Daily Pay, Flexible Scheduling, Paid Time Off, Free Meal During Shift, and Career Path Opportunities! Role: The Shift Manager will support the RGM by running great shifts in a self-sufficient manner. Take ownership and responsibility to solve problems; seek help from others when appropriate; and be willing to provide help and guidance to others. Responsibilities and Accountabilities: Ensuring Consistent Customer Satisfaction - Executes the MIC (Manager-In-Charge) Success Routine and ensure responsibilities under People, Customers and Service are completed. - Ensures that all Team Members complete their Shift Excellence tasks for their assigned position(s). - Ensures that all employees present a neat clean appearance and wear company uniform. - Personally demonstrates that the Customer needs are the highest priority. - Ensures food safety, quality and accuracy of orders. - Resolves customer complaints quickly while maintaining positive customer relations. - Greets customers with a smile, is polite and pleasant when speaking with customers. - Works with urgency. - Works with management and fellow employees. - Cooperates with peers - works with fellow employees as part of a team, helps others when they need a hand. Developing People - Provides regular feedback to the RGM on the performance of Team Members. - Provides ongoing constructive and complimentary feedback to Team Members. - Actively participates in the training of Team Members. - Handles conflicts constructively and works with RGM to achieve resolution. Act Like an Owner - Assists in Profit and Loss management by following cash control/security procedures, maintaining inventory and managing labor. - Oversees proper product preparation, rotation, portioning, cooking and holding times. - Assists RGM with facility maintenance and ensure health and safety standards are followed at all times. - Performs other duties as required by manager. Job Requirements and Essential Functions: - Strong preference for internal promote form Hourly Champion position. - Must be at least 18 years old. - Must have reliable transportation. - Able to do basic business math. - Able to stock shelves and coolers. - Able to oversee and manage subordinate employees and provide direction. - Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin. - Able to clean the parking lot and grounds surrounding the restaurant. - Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time. - Demonstrates a positive and enthusiastic attitude with co-workers. - Must pass background check criteria. Attendance - Understands posted work schedule and reports to work as scheduled, on time, in uniform and ready to begin tasks. Provides appropriate notice when unable to be at work. - Understands and uses approved time keeping system, including accurately recording all hours worked. Initiative and Energy - Acts without being told, goes beyond what is simply required and maintains a high activity level. This list of job duties and responsibilities is not all inclusive. Employees typically average 30+ hours a week, but hours may vary depending on the operational needs of the business. The company and/or restaurant management may change or add to these job duties and responsibilities at any time with or without prior notice. EEO - MRCO is an equal opportunity employer and prohibits discrimination and harassment of any kind. MRCO is committed to the principal of equal employment opportunity for all employees with a work environment free of discrimination and harassment. All employment decisions at MRCO are based on business needs, job requirements, and individual qualifications without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. MRCO will not tolerate discrimination or harassment based on any of these characteristics. MRCO encourages applicants of all ages (16 or older). Benefits - Competitive pay - Early Pay with the Rain App - Flexible schedule - Paid vacation time - Free meal during shift - Bonus Program - Career Path Opportunities - 401k and Health/Dental/Vision "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees."

Job Description Job Description We are seeking a Head Chef Kitchen Manager to join our team! You will directly supervise and coordinate activities of workers engaged in preparing and serving food. Responsibilities: Oversee the daily operation of food service staff Monitor quality of products and services produced Adjust daily schedule for shift personnel to ensure optimal efficiency Manage inventory of ingredients and supplies Maintain health standards for raw and finished products Qualifications: Previous experience in food service or other related fields Knowledge of common food safety practices Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills

Job Description Job Description We are seeking a Kitchen Manager/ Kitchen Cook to join our team! You will directly supervise and coordinate activities of workers engaged in preparing and serving food. Responsibilities: Oversee the daily operation of food service staff Monitor quality of products and services produced Adjust daily schedule for shift personnel to ensure optimal efficiency Manage inventory of ingredients and supplies Maintain health standards for raw and finished products Qualifications: Previous experience in food service or other related fields Knowledge of common food safety practices Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills

Job Description Job Description Assign, coordinate, and supervise the set-up and food production areas within the service kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with standardized recipes and procedures. Essential Duties and Responsibilities: Assign and direct the work and train the kitchen team members to maximize productivity and minimize waste. Check daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible. Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP and with the help of the Executive Chef or Food Production Manager to minimize waste. Attend all employee meetings, come up with sound suggestions on employee problems and promote and maintain effective communication between all of the food production areas within the kitchen. Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy. Check out all work stations including the employee cafeteria shift. Ensures proper set-up for breakfast, lunch and/or dinner. Check with the Sous Chef on the items needing preparation that day by inventory on a production chart what is on hand presently and bring it up to par stock levels set by the Executive Chef. Acts as lead worker in providing assignments and training. Monitor and control food under refrigeration to ensure it is properly identified, covered, and dated. Key entry control sheets (steak charts) are done daily. Qualifications: High School education or equivalent experience. 1 to 2 years kitchen culinary lead experience. Working knowledge of kitchen policies and procedures. Ability to operate all types of kitchen equipment. Communication skills necessary to provide and receive information pertinent to the running of the kitchen. About Streamsong Resort Streamsong Resort was founded on a commitment to its surrounding resources. Streamsong is celebrating a decade of providing unparalleled experiences and operational excellence to guests across the globe. From awe-inspiring golf courses and legendary bass fishing and sporting clay shooting to sumptuous dining and ethereal spa experiences, Streamsong operates in concert with its environment. This deep appreciation for the land's inherent beauty has helped to create an unparalleled luxury resort, including 228 spacious accommodations in a modern lakeside lodge and clubhouse. Leading golf and hospitality management company KemperSports has managed golf course operations since 2012 and resort operations since 2021. For more information, visit . KemperSports Management is an Equal Opportunity Employer KemperSports participates in E-Verify program with the Department of Homeland Security

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. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. 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 Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). 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 flexible schedule, which may include evenings, mornings, 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.

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. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. 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 Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). 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 flexible schedule, which may include evenings, mornings, 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.

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.

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. This position is responsible for covering the three restaurants at the Hotel Hershey (The Circular Dining Room, Trevi 5 - Italian Grill, and Harvest, Field to Table Concept) during the absence of the assigned Sous Chef. Daily duties include maintaining food quality and consistency as well as being knowledgeable about the menu, recipes, and daily ordering of all three restaurants. 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 Functions (Items marked with an asterisk are essential functions of this position): Build and maintain menu, recipe, and ingredient knowledge of all restaurants, as well as basic understanding of daily operations of Banquet and garde manger production areas. Maintain high standards of food quality and presentation for all restaurants, banquet, and garde manger areas while anticipating guest needs. Lead, supervise, motivate, guide, train, counsel, and discipline (when needed) culinary team members on a daily basis. Resolve guest and employee concerns. Requisition daily food and paper supplies for all kitchen areas. Apply knowledge of protein, produces, and dry goods ordering procedures and schedules. Inspect, evaluate, and correct food safety, sanitation, and work safety standards. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. Monitor compliance with company, property, and department policies and procedures. Perform other duties as assigned. Basic Qualifications: Minimum of 3 years of related experience. Industry Experience - Food & Beverage 18 years of age or older. Completion of high school or GED Associate's degree - Culinary Arts, Culinary Management Additional Qualifications: Strong knowledge and understanding of the cooking fundamentals with a background in either fine dining, Italian, or regional American cuisine. Strong communication skills Understanding of food and labor cost Knowledge of ordering procedures and staff scheduling procedures Physical Demands & Working Conditions: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Occasional ( Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Frequent (34-66%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). Must be able to speak and read the English language. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). 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 flexible schedule, which may include evenings, mornings, 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.

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.

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.