Chautauqua Institution

  • F&B: Prep Cook (Bellinger Hall)

    Job Locations US-NY-Chautauqua
    Posted Date 6 months ago(1/30/2019 12:03 PM)
    # of Openings
    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.


    The Prep Cook, takes direction from and directly reports to the Kitchen Manager to prepare food in accordance with Bellinger Hall specifications in a high volume, fast paced commercial kitchen. The Prep Cook is directly responsible for preparing cold appetizers and dishes from the line. The Prep Cook is often an entry level position for any applicant who is interested in advancement within the culinary field.  



    • Prepare any elements needed for service by following the designated recipes for each element, prior to service, including: salad dressings, sauces, sandwiches, or spreads. This may also include the preparation of salads, cheese plates, desserts, and other hot or cold appetizers.
    • Depending on need, some Prep Cooks may occasionally be required to work off-site at a private party of function.
    • Work in a team environment with a high degree of professionalism while handling multiple priorities to produce efficient food service.
    • Set line stations for service by bringing items from the walk-in refrigerator to the line, washing salad greens, and gathering plates and/or bowls.
    • Prep 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 Prep Cooks will be required to work weekends and may not receive two days off in a row if working full-time.
    • All other duties as assigned.


    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 experiences from applicants will be accepted. 



    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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