Chautauqua Institution

  • F&B: Kitchen Manager (Athenaeum Hotel Kitchen)

    Job Locations US-NY-Chautauqua
    Posted Date 2 weeks ago(1/10/2019 3:51 PM)
    ID
    2019-2454
    # of Openings
    1
    Category
    Food & Bev: Culinary
  • Overview

    The pre-eminent expression of lifelong learning in the United States, Chautauqua Institution comes alive each summer with a unique mix of fine and performing arts, lectures, interfaith worship and programs, and recreational activities. Over the course of nine weeks, more than 100,000 people visit Chautauqua and participate in programs, classes and community events for all ages — all within the beautiful setting of a historic lakeside village. As a community, we celebrate, encourage and study the arts and treat them as integral to all of learning, and we convene the critical conversations of the day to advance understanding through civil dialogue.

    Responsibilities

    The Kitchen Manager takes direction from and directly reports to the Executive Chef to prepare food in accordance with hotel and/or restaurant specifications in a high volume, fast paced commercial kitchen. The Kitchen Manager is directly responsible for exceeding guest expectations by maintaining quality standards with consistency and providing professional direction to line level staff.  

     

    Essential duties and responsibilities include the following:

    • Act as a working leader for the line staff, including: running line and being called on as the working manager in absence of the Executive or Sous Chef, in addition to planning, organizing, coordinating, and delegating responsibilities to staff to ensure all daily goals and objectives are being met.
    • Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient food service.
    • Assist with conflict resolution among staff when required by listening to each staff member and executing a decision, which may involve reporting to the Kitchen Supervisor, Executive Chef and/or Sous Chef or Human Resources. 
    • In the event of a Wedding or Banquet, an order will need to be prepared and it is the responsibility of the Kitchen Manager to ensure the order placed by the customer has been prepared to specification by staff. This requires the Kitchen Manager to oversee staff in a way that guarantees quality service.
    • It is the duty of the Kitchen Manager to keep all areas of the kitchen clean and sanitized, which includes but is not limited to, conducting all staff to follow all cleanliness procedures to (1) assure no guests will become sick or ill from any potential transfer of germs, (2) all floors are swept and mopped, before, during, and after scheduled shifts, (3) taking trash to dumpsters and keeping garbage cans cleaned or washed when necessary. Utmost kitchen cleanliness is required at all times.
    • As faulty or broken equipment violates health code standards and makes menu preparation challenging, if not impossible, the Kitchen Manager will need to schedule routine equipment maintenance and/or repairs as needed to keep the kitchen fully operational at all times.
    • In addition to cleanliness procedures, all safety procedures will need to be enforced from the Kitchen Manager. This is due to the kitchen being filled with potentially dangerous cooking and preparation equipment that the staff will need to be properly, correctly, and safely trained to utilize by the Kitchen Manager. This will require periodic safety inspections of equipment and devices, including: fire extinguishers to make sure they are functional and up to date.
    • Inventory will need to be maintained and stocked at all times to proper levels, as having the proper levels will ensure the necessary ingredients are available for cooking and food preparation. The Kitchen Manager will be responsible for ordering inventory and scheduling delivery based on menu items and kitchen budget. Any special requests by the Executive and/or Sous Chef will need to be brought to the Kitchen Supervisor for approval/denial.
    • As the Kitchen Manager is typically the first to arrive and last to leave, the Kitchen Manager will be required to prepare for morning shipments and prepare all supplies needed for the first scheduled staff. Upon closing, the Kitchen Manager will need to stay past closing to ensure all cleaning procedures have been executed to maintain sanitation standards, which is often why multiple Kitchen Manager’s will be working in one kitchen.
    • All other duties as assigned.

    Qualifications

    • Minimum 2-years experience in a high volume hotel, resort, or commercial kitchen with a focus on fine dining required. 
    • Minimum 4-years supervisory or culinary management experience preferred.
    • Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.

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