Chautauqua Institution

  • F&B: Pantry Cook (Athenaeum Hotel Kitchen)

    Job Locations US-NY-Chautauqua
    Posted Date 6 months ago(1/16/2019 9:51 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 Pantry Cook takes direction from the Sous Chef and/or Kitchen Manager to prepare food in accordance with hotel and/or restaurant specifications in a high volume, fast paced commercial kitchen. The Pantry Cook is directly responsible for preparing cold appetizers and dishes from the line. The Pantry Cook is often an entry level position for any applicant who is interested in advancement within the culinary field.  


    Essential duties and responsibilities include the following: 

    • Prepare any elements needed for service by following the designated recipes for each element, prior to service, including: salad dressings, sauces, sandwiches, or spreads. This may also include the preparation of salads, cheese plates, desserts, and other hot or cold appetizers.
    • Depending on need, Pantry Cooks may occasionally be required to work off-site at a private party of function.
    • Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient food service.
    • Set line stations for service by bringing items from the walk-in refrigerator to the line, washing salad greens, and gathering plates and/or bowls.
    • Potentially handling several tickets at once during lunch and dinner services, the Pantry Chef 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.
    • May be required to inventory salad station items on a nightly, weekly, or monthly basis and report inventory to Sous Chef or senior cook.
    • All other duties as assigned.


    • Minimum 2-years experience in a high volume hotel, resort, or commercial kitchen with a focus on fine dining preferred. 
    • Food service permit or valid health/food handler certification preferred, but not required.  Food safety training will be provided.  


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