Chautauqua Institution

  • F&B: Sous Chef (President's Cottage)

    Job Locations US-NY-Chautauqua
    Posted Date 3 months ago(1/18/2019 3:22 PM)
    ID
    2019-2612
    # 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 Sous Chefs is responsible for Management of staff, Upholding Public health/safety standards, efficiency and profitability, managing food waste, and ensuring guest satisfaction in a fine dining establishment.

     

    ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

    • Provide positive leadership and guidance to staff to ensure productivity and efficiency, while ensuring recipes are followed.
    • Ability to use complex cooking techniques to prepare menu
    • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, fryers and grills.
    • Ability to work in a team environment with a high degree of professionalism and positive attitude, while handling multiple priorities to produce efficient service.
    • Maintain procedures to ensure (1) security and proper storage of inventory and equipment, (2) enforce adherence to operating instructions (3) minimize misuse of supplies to ensure to re-usable goods are wasted (4) analyze supplies / equipment and associated expenses, including preventative maintenance (5) research, evaluate and purchase approved supplies / equipment as needed. 
    • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
    • Train and monitor restaurant associates to guarantee all department / resort / company policies, procedures and safety rules are followed always.
    • Conduct coaching, performance appraisals, corrective counseling or termination of supervisors / associates as required.
    • Conduct and attend meetings as required to communicate effectively with various departments.
    • All other duties as assigned.

    Qualifications

    • Successful completion of a technical culinary education or apprenticeship program required. 
    • 3-5 years progressive experience in a high-volume hotel, resort or banquet operation with a focus on fine dining required.
    • 1-2 years supervisory experience required; previous Sous Chef experience strongly preferred.
    • Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.
    • All applicable qualifications from applicants will be accepted.

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