Chautauqua Institution

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

    Job Locations US-NY-Chautauqua
    Posted Date 6 months ago(1/16/2019 9:30 AM)
    # 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 Assistant Pastry Chef is responsible for supporting the Pastry Chef by overseeing the entire production of pastries, breads, sweets, ice cream, fillings, and toppings, often including their designs, creations, and execution. 


    Essential duties and responsibilities include the following:

    • Creating and preparing desserts with the approval and coordination of the Executive Chef and Pastry Chef, prior to dining services, and plating items as requested during meals.
    • Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient service.
    • Responsible for submitting orders for food and supplies necessary for running the kitchen.
    • May be required to supervise and train other 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 Assistant Pastry Chef must continue to learn and test new recipes to keep the menu up-to-date and interesting.
    • Must practice pastry techniques to ensure all desserts are visually appealing to encourage diners to order them.


    QUALIFICATIONS: to perform this job successfully, the individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    • Punctuality, dependability and, if the need arises, willingness to work non-scheduled shifts.
    • Proven ability to calmly multitask in a fast paced, high demand environment is required.
    • Ability to communicate effectively with team members and customers in a courteous, caring and professional manner.
    • Must possess superior leadership skills and demonstrate professionalism.
    • 2-4 years progressive experience in a high-volume hotel or resort kitchen with a focus on fine dining required.
    • Successful completion of a technical culinary education or apprenticeship program preferred.


    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed