Head Chef -

Hospitality Date Posted:

5 October 2026

Closing Date:

November 4, 2026

Recruiter:

Hershey Entertainmentℜsorts

Company Location:

Harrisburg, Pennsylvania Salary:

USD75,000

to

USD95,000

Job Type & Industry:

Leisure, Travel & Hospitality Contract Type:

Permanent Job Reference:

3005093876-2 Apply for this job now Job Description Hershey Entertainment & Resorts is seeking a Chef de Cuisine to lead culinary operations at one of our Hershey destination properties. This on-site role oversees menu development, daily production, and kitchen leadership to deliver memorable dining experiences that reflect the Hershey brand. The Chef de Cuisine manages a high-volume back-of-house team, ensuring impeccable food quality, presentation, and timing, while training and mentoring cooks in technique and safety. Responsibilities include controlling food and labor costs, maintaining strict sanitation standards, partnering with front-of-house on events and banquets, and supporting a guest-first, team-focused culture rooted in Milton Hershey's legacy. Responsibilities Lead daily kitchen operations to ensure consistent, high-quality food for resort dining outlets. Develop, refine, and standardize seasonal and signature menus aligned with Hershey brand standards. Train, schedule, and supervise culinary staff, fostering a guest-first, team-focused culture. Ensure full compliance with health, safety, and sanitation regulations and internal policies. Manage inventory, food and labor costs, and vendor relationships to meet financial targets. Collaborate with front-of-house and events teams to execute banquets, special events, and high-volume service. Monitor guest feedback and adjust recipes, presentation, and service timing to enhance experiences. Support hiring, onboarding, and ongoing development of culinary team members. Required Skills Menu development High-volume culinary production Kitchen operations management Food safety and sanitation (Serv Safe-level) Staff scheduling Inventory and cost control Vendor ordering and negotiation Plating and presentation standards Culinary training and coaching Quality assurance and recipe standardization