
The Banquets Chef de Cuisine role at The Hotel Hershey leads culinary operations within a historic luxury resort, focusing primarily on banquet services with secondary exposure to full-service restaurants. Key responsibilities include supervising and training kitchen staff, developing custom menus for large-scale events, managing inventory and supply orders, and ensuring strict adherence to safety and sanitation standards. This position appeals to culinary professionals seeking a leadership opportunity within a prestigious AAA Four-Diamond property that offers a collaborative culture and unique employee benefits, including free theme park access. The role is full-time and requires flexibility to work varied shifts, including weekends and holidays, to support the hotel's high-volume event schedule.














