Chautauqua Institution

  • F&B: Kitchen Manager (Bellinger Hall)

    Job Locations US-NY-Chautauqua
    Posted Date 3 months ago(1/30/2019 11:54 AM)
    ID
    2019-2770
    # 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 Kitchen Manager for Bellinger Hall during the Chautauqua summer season is responsible for all aspects of running a kitchen including serving approximately 300 students, faculty & counselors of the Chautauqua Institution's School of Fine Arts, three meals daily. 

    • Directs food production primarily for Breakfast, Lunch and Dinner services.
    • Placing Orders with appropriate vendors while staying in allotted budget.
    • Creating schedules
    • Upholding staff to all policy’s set forth by the Chautauqua Hotel company.
    • Understands & Follows all Safety & Sanitation guidelines set forth by the Chautauqua Hotel company
    • Able to create and follow recipes, produce & present all food at a professional level
    • Understands dietary needs and restrictions of all types including several gluten intolerant diets, vegetarian, vegan and multiple other serious allergies & special diets
    • Must have the ability to training & giving direction to culinary team
    • Always works with a professional & positive attitude leading by example
    • Aware of food cost initiatives- managing waste, portioning & inventory controls  

    Qualifications

    • 4+ Years’ experience in a kitchen supervisory role
    • Associates in Culinary Arts is a plus but not required (depending on work experience)
    • Must be able to work extended shifts, evenings & weekends as schedule demands
    • New York State food handlers certificate is required (serve safe is preferred)

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