Chautauqua Institution

  • Chef/ Kitchen Manager-Bellinger Hall

    Job Locations US-NY-Chautauqua
    Posted Date 6 months ago(6 months ago)
    # of Openings
  • Overview

    The Executive Chef for Bellinger Hall Conference Center and Dorms is responsible for all food service related operations for the Chautauqua Institution Season and the off season.


    Position reports to the Director of Food & Beverage Services and works closely with the Special Events Coordinator for the Chautauqua Hotel Co. Inc.


    • Responsible for all recruiting and training initiatives.
    • Must understand front of house operations, assist with guest needs and support events administrator with guest check in and room keys as needed.
    • Once special events are booked through the events administrator the Chef  will play a role in working directly with clients and planning their events
    • Understands the high demand for several dietary needs & have knowledge of food preparation for a diverse number of strict dietary restrictions & needs.
    • Works with F&B Director regarding menu/ recipe development, costing & implementation.
    • Responsible for achieving all budget expectations for all purchasing and labor costs.
    • Must be able to maintain a high quality of food service delivery, variety and presentation 
    • Over sees all food service related purchases. Purchasing standards and directives of the Chautauqua Hotel Co. and Director Food & Beverage must be mainlined.
    • Directly works with suppliers and sales representatives to ensure that we order and receive acceptable products that meet our financial and product quality standards.
    • Supervises receiving process to ensure orders are delivered & properly received. Including checking catch weights, proper case counts, proper charges from supplier, product is fresh & acceptable.
    • Manages all staff scheduling and ensuring all employees are properly clocking in and out according to their scheduled times.
    • Supervises all sanitation and cleaning procedures and maintains all areas at an extremely high level.
    • Utilizes all standard cleaning and sanitation resources; including cleaning and maintenance check lists, temperature records, opening and closing checklists etc…
    • Must have experience and knowledge of health dept regulations and standards.
    • Provides hands on training to employees on all recipes, food preparation, portion sizes, presentation and use of kitchen equipment.
    • Utilizes prep list, sets par cooking levels, track & manage waste levels in order to control inventory and costs.   


    The successful candidate must have at least 3-5 years experience preferably within a foodservice operation with a comprehensive understanding of daily food production procedures in a fast paced/ high volume environment. Must possess strong leadership skills combined with organizational and communication abilities.  Computer proficiency and ability to train and coach a large staff are essential


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