Chautauqua Institution

  • F&B: Chef (President's Cottage)

    Job Locations US-NY-Chautauqua
    Posted Date 3 months ago(1/16/2019 11:39 AM)
    ID
    2019-2581
    # 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 President's Cottage Chef is responsible for menu development, ordering/inventory, culinary preparation/execution, event management and staff support/team development for special events at the President’s Cottage, which typically occur during summer operating season. The President’s Cottage Chef will also have responsibilities at the Athenaeum Hotel Fine Dining Kitchen under the direction of the Executive Chef Edward Work.

     

    Job Description

    • Develop event appropriate menus with acceptable ingredients, guidelines, and standards for President's Cottage.
    • Manage approved event budget, including associated labor costs and small wares/equipment purchases.
    • Purchase products for event menus, working in conjunction with the Executive Chef and suppliers for specialty items, as required.
    • Communicate and collaborate with the service team to provide an exceptional dining experience.
    • Prepare food as a catered event to promote easy/quick completion onsite with provided equipment while maintaining quality/freshness. In event of large reception in which canapes and hors d'oeuvres are served, culinary team will finish food preparation and serve from an assigned staging area.
    • Plan and organization food/supply checklists and deliver to cottage venue from the Athaneaum Hotel. Check/double check all essential materials to ensure events run efficiently and effectively.
    • Scheduling all culinary staff for events and ensure employees are properly clocking in/out as scheduled.
    • Uses cleaning, maintenance and opening/closing checklists to ensure clean, safe food preparation and kitchen sanitation.
    • Functions as a cross-trained culinary leader in the Athaneaum Hotel's kitchen when supporting fine dining service.
    • Assist the Executive Chef on pre/post-season special events, such as weddings and conferences.
    • Support the Executive Chef with any purchasing, management of food costs, labor costs, and general overall financial and/or budget management.
    • Coach and train culinary employees to properly utilize equipment and products.
    • Embrace and reflect the company culture and values to reach each common goal.
    • All other duties as assigned.

    Qualifications

    • Minimum 5-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.
    • Food service permit or valid health/food handler certification preferred, but not required.  Food safety training will be provided.  

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