Job Description

The Line Cook Apprenticeship focuses on food safety, front-of-house and back-of-house functions, cooking techniques, food storage best practices, preparing and serving meals, and more in collaboration with the National Restaurant Association Educational Foundation (NRAEF). The apprentice will rotate through the Entertainment Complex, Chocolatier, and Devon Seafood & Steak.

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

• Achieve proficiency in culinary skillset competencies, styles of food service, and hospitality skills as directed by chefs and outlined in the apprenticeship program.*
• Prepare food items according to product build sheets following standardized recipes, to include guests’ dietary requirements.* 
• Ensure proper recipes and presentation standards and follow all food safety and sanitation procedures, adhering to all federal, state, and local regulations.*
• Properly label, store, and inventory products and supplies. Rotate products and restock workstations as needed according to inventory control, requisitions, and par levels.*
• Maintain knowledge of menu and product offerings, including ingredients, allergens, methods of preparation, and proper service, to accurately answer guest questions and provide recommendations.*
• Assist with the cleaning and organization of the kitchen, walk-in coolers, and all storage areas.*
• Perform other duties as assigned.

Qualifications:

• 18 years of age or older
• Completion of high school or GED
• Must have a valid driver’s license
• Must pass pre-screening for the Apprenticeship Program completed by the Pennsylvania Restaurant & Lodging Association
• Must obtain ServSafe Allergen, ServSafe Handler, and all other related training and certifications required by the NRAEF Apprentice Standards.

Knowledge, Skills, and Abilities:

• Must complete the associated online instruction outlined by the NRAEF Apprenticeship Program.
• Ability to identify and safely use all kitchen equipment.
• Exhibit a basic knowledge, understanding, and application of knife skills and cooking techniques.
• Knowledgeable of weights and measures, as well as basic math applications.
• Basic understanding and knowledge of inventory control, requisitions, and par levels.
• Ability to read and follow standardized recipes written in English.
• Strong verbal communication skills.
• Ability to work independently as well as part of a team, maintaining a positive and respectful work environment.
• Ability to work in a fast-paced environment.

Job Demands:

• While performing the duties of this job, the employee is required to:
  • Climbing Ladders Occasional (<33%)
  • Reaching Forward Frequent (34-66%)
  • Climbing Stairs Occasional (<33%) (10 ft maximum height)
  • Lifting Frequent (34-66%) (50 lbs maximum weight)
  • Reaching Overhead Constant (>67%)
  • Finger Dexterity Frequent (34-66%)
  • Hand/Eye Coordination Frequent (34-66%)
  • Stooping Frequent (34-66%)
  • Bending Constant (>67%)
  • Sitting Occasional (<15%)
  • Standing Constant (>82%)
  • Walking Constant (>67%)
• Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).
• Additional physical requirements include repetitive elbow motions for chopping, repetitive write motions for stirring and chopping.
• Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage.
• Must have the ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity. 
• Must be able to tolerate extremes of hot and cold temperatures.
• 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 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.
• Must present a clean, orderly, and professional appearance, practicing good hygiene.
• Must be able to meet schedule requirements, which will include evenings, weekends, and holidays.
• Every apprentice will serve a probationary period of 250 hours. Estimated program length is 12 months, but will vary based on competencies.

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

Hershey Entertainment and Resorts is an Equal Opportunity Employer.

Licenses & Certifications

• Basic CC Security
• Child Labor Law
• ServSafe Allergen
• ServSafe Handler

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.

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