Chautauqua Institution

  • F&B: Line Cook (Bellinger Hall)

    Job Locations US-NY-Chautauqua
    Posted Date 3 months ago(1/30/2019 12:01 PM)
    ID
    2019-2773
    # of Openings
    6
    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 Line Cook typically works under the Kitchen Manager to help prepare all dishes.

     

    ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

    • The Line Cook will need to follow restaurant recipes to prepare all elements needed prior to service, such as cleaning meats, sauces, starches, desserts, hot appetizers, and vegetable prep. Sauté Line Cooks will need to bring items from the walk-in refrigerator, gather plates, and bowls to complete line set up.
    • Line Cooks may work full-time or part-time with some opportunities for overtime, depending on schedule needs. Typically working lunch and evening services in eight-hour shifts, many Line Cooks will be required to work weekends and may not receive two days off in a row if working full-time.
    • Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient service.
    • May be required by Kitchen Manager to take inventory of dry goods or walk-ins
    • All other duties as assigned.

    Qualifications

    QUALIFICATIONS to perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are

    representative of the knowledge, skill, and/or ability required. All applicable qualifications from applicants will be accepted.

     

    EDUCATION and/or EXPERIENCE

    Must have experience working in a kitchen.

     

    CERTIFICATES, LICENSES, REGISTRATIONS

    All applicable certifications from applicants will be accepted.

     

    PHYSICAL DEMANDS/WORK ENVIRONMENT the physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

    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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