Devon Seafood + Steak-Comfortably upscale and refined. Devon provides the perfect atmosphere for guests to enjoy simply prepared seafood sourced globally and premium steaks. Our wine cellar offers an award winning wine list and handcrafted cocktails that complement a one-of-a-kind dining experience.

The Executive Chef leads the entire culinary operation at Devon through overseeing two full-time Sous Chefs and the culinary team. This role will work collaboratively with other operating departments and maintain proper administration of policies and talent management.

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

Maintain ownership of the menu, specifications and recipes, menu costing, and food production for all stations in the kitchen with the highest regards for consistency and quality.*

Prepare daily food production sheets. Follow recipes/mandate recipe use by all crew members. Use resources and tools appropriately (menu item counts, waste sheets, cleaning checklists, etc.)*

Schedule and coordinate the work of sous-chefs, cooks, and other kitchen employees to ensure food preparation is at expected quality levels while maintaining peak efficiency. Establish and measure controls to minimize food and supply waste.*

Maintain compliance of sanitation and safety standards in accordance to the PA State Health and Safety regulations and HACCP. Inspect and ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.*

Hire, train, manage, and lead the kitchen and sanitation staff by coaching and developing employees, administering and monitoring employee behaviors under company policies and guidelines, and maintaining staffing levels commensurate with business levels.*

Engage staff by soliciting feedback and maintaining a visible presence both in the kitchen and dining room.*

Develop and monitor food and labor budget for the department, manage discretionary expenses to budget, and monitor equipment assets and smallware inventory to forecast budget needs and future capital expenditures.*

Participate in division meetings, conduct monthly department meetings, and be an active member of the Restaurant Group leadership team.*

Perform other duties as assigned.  

Qualifications:

Minimum of 3 years of related experience.

Minimum of 2 years supervisory experience.

Industry Experience - Food & Beverage. Culinary experience within an upscale restaurant background. Supervisory experience at a Sous Chef level or above.

Must have a valid driver's license

Associate’s degree - Culinary Arts, Culinary Management

Relevant work experience can be substituted for education - 5 years

Post-Employment - RAMP, ServSafe Manager and ServSafe Allergen Certifications

 Knowledge, Skills, and Abilities:

Must be guest/team-focused, results driven, and committed to achieving the highest standards in food quality, sanitation, and safety.

Proficient working with details on a daily basis for prolonged periods of time.

Excellent time management skills.

Strong communication and interpersonal relationship skills.

Must be able to speak and read the English language.

Must have proven leadership skills and be able to provide coaching and counseling to team members.

Must be comfortable utilizing computer systems. Knowledge of POS systems, purchasing, and inventory systems is preferred.

Embody our Company core values: Selfless Spirit of Service, Respectful of Others, Team Focused, and Devoted to the Legacy.

Job Demands:

While performing the duties of this job, the employee is required to:

Finger Dexterity Constant (>67%)

Hand/Eye Coordination Constant (>67%)

Bending Frequent (34-66%)

Standing Constant (>67%)

Walking Constant (>67%)

This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).

Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).

The work schedule for this position will be based on the operational needs of the restaurant and 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 and Resorts is an Equal Opportunity Employer.