Chautauqua Institution

  • F&B: Pastry Chef (Athenaeum Hotel Kitchen)

    Job Locations US-NY-Chautauqua
    Posted Date 4 months ago(1/10/2019 3:55 PM)
    # of Openings
    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.


    The Pastry Chef reports to the Executive Chef and will use pastry experience and leadership skills to accomplish day-to-day culinary tasks.


    Essential duties and responsibilities include:

    • Creating and preparing desserts prior to dining service with the consultation of the Executive Chef to determine what desserts will go well with menu items.
    • Plate items as requested during meals and suggest pairing desserts with wines, cocktails, and other dessert beverages.
    • Supervise and train chefs in the pastry kitchen to ensure they follow specific pastry techniques, in addition to assisting with the preparation of dessert items.
    • Will be responsible for researching and developing recipes, as the Pastry Chef must continue to learn and test new recipes to keep the menu up-to-date, interesting, and must practice pastry techniques to ensure all desserts are visually appealing to encourage diners to order.
    • Submitt food and supplies orders with associated costs for approval to Executive Chef.
    • Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient service.
    • All other duties as assigned.


    • Minimum 2-years experience in a high volume hotel, resort, or commercial kitchen with a focus on fine dining pastry 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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