Chautauqua Institution

  • F&B: Breakfast & Lunch Cook (Athaneaum Hotel Kitchen)

    Job Locations US-NY-Chautauqua
    Posted Date 3 months ago(1/18/2019 3:24 PM)
    ID
    2019-2614
    # of Openings
    4
    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

    • Food Safety and Clean working environment,
    • Production of buffet items and ensuring consistency(following recipe cards),
    • Competent communication with FOH Managers on buffet items and there ingredients, Proper Storage, Labeling, and rotation of products (FIFO), Positive attitude and Punctuality.
    • They will be cooking food for the breakfast and lunch buffets ensuring taste, presentation and temperature of food.
    • May Need to helping put orders away in the correct area as deliveries will be arriving before 10am.

    Qualifications

    • 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. 
    • Standing and walking are constant conditions.
    • Frequent handling of objects, reaching, maneuvering and continually positioning of oneself to perform assigned tasks.
    • Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
    • Required flexibility to work evenings, weekends and holidays required and willingness to flex up or down in scheduled work hours (based on business need).

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