Chautauqua Institution

  • F&B: Breakfast & Lunch Cook (Bellinger Hall)

    Job Locations US-NY-Chautauqua
    Posted Date 6 months ago(1/30/2019 11:58 AM)
    ID
    2019-2772
    # of Openings
    3
    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

    • Maintain food safety and clean working environment
    • Consistent production of buffet items through the use of standard recipe cards for up to 300 students
    • Competent communication with FOH Managers on buffet items and their ingredients
    • Proper storage, labeling, and rotation of products (FIFO)
    • Positive attitude and punctuality
    • Cooking food for breakfast and lunch buffets with special consideration of taste, presentation and temperature of food
    • May need to help put orders away in the correct area as deliveries arrive

    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 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 with willingness to flex up or down in scheduled work hours (based on business need).

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