Chautauqua Institution

  • F&B: Saute Cook (Athaneaum Hotel Kitchen)

    Job Locations US-NY-Chautauqua
    Posted Date 6 months ago(1/16/2019 9:45 AM)
    ID
    2019-2577
    # of Openings
    2
    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 Sauté Cook works on a specific kitchen line to prepare fine dining cuisine under the direction/guidance of the Sous Chef. 

     

    Essential duties and responsibilities include the following:

    • Follow restaurant recipes to prepare all elements needed prior to service, such as cleaning meats, sauces, starches, desserts, hot appetizers, and vegetable prep. Sauté Line Cooks will need to bring items from the walk-in refrigerator, gather plates, and bowls to complete line set up.
    • Depending on business need, some Sauté Line Cooks may occasionally be required to work off-site at a private party of function.
    • Potentially handling several tickets at once during lunch and dinner services, the Sauté Line Cook will need to work in conjunction with other line cooks to ensure all food is plated and ready to be sent to front of house at the same time.
    • Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient service.
    • Inventory sauté station items on a nightly, weekly, or monthly basis and report inventory to Sous Chef or Kitchen Manager.
    • Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient service.
    • Sauté Cooks may work full-time or part-time with some opportunities for overtime, depending on schedule needs. Typically working lunch and evening services in eight-hour shifts, Sauté Cooks will be required to work weekends and may not receive two days off in a row if working full-time.
    • 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. 
    • Food service permit or valid health/food handler certification preferred, but not required.  Food safety training will be provided.  

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