Culinary/Pastry Extern (The Athenaeum Hotel)/Seasonal Employment

The Culinary Extern will be responsible for assisting with and learning the processes and obligations of receiving products, special events, and operational aspects required of a chef in a high-end, fast-paced environment. This is an entry-level position with some prior culinary experience required. The Heirloom Restaurant is our flagship restaurant, featuring formal dining and lakeside comfort in the historic Athenaeum Hotel dining room. Seasonal employment (summer).

About Your Compensation

Compensation for this position starts at $16.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $18.00/Hour.

About Your Work Day

• Assists Kitchen Manager to track/manage product inventory.
• Tracks daily safety and sanitation protocols and regulations.
• Completes audits, daily reporting, and associated forms for proper inventory levels
• All other duties as assigned.
• In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure premier culinary and guest service are delivered.
• Oversee event operations to ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation.
• Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations.
• Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager.
• Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution.
• Adhere to purchasing and inventory procedures for menus, complete orders to ensure accurate stock and lead-time for specialty items. Implement controls to minimize operating costs to stay within food cost margins. Collaborate with the Executive Chef to determine products in rotation to avoid waste.
• Execute menus with consideration for special dietary needs and products, manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary.
• Maintain high visibility in areas of responsibility and interface with event hosts regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction.

About Your Schedule

Chautauqua Institution and Chautauqua Hotel Company offer flexible schedules, full and part-time, for seasonal employment during summer operations starting annually each June and concluding in August. Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability. Schedules typically include evenings, weekends, and/or holidays as a requirement. While you will confirm your final schedule with management at the time of an interview and offer of employment, you should generally anticipate the following schedule options for this position:

Typically work a six or eight-hour shift with a start time that varies between 5am to 11pm.

About Living on the Grounds

Chautauqua Institution may provide limited housing options on our grounds or assist you with locating nearby housing arrangements for select opportunities based on business needs. Housing is not an option for many positions and may be of a cost to you. Candidates should assume there are no employer-provided or employer-assisted housing options available for this position unless it is otherwise stated.

This position offers employer-provided housing.

About Chautauqua Institution

Chautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities. Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food & beverage, conference and events organization.

Discovering Your Chautauqua Experience

There are countless ways that our talent will engage with our mission, vision, and diverse communities, and you are invited to immerse yourself in our programming as a gateway to this experience. Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater.

Our Commitment to IDEA

Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward. One of our five core values is “The dignity and contributions of all people.” We are committed to creating conditions where everyone can engage as complete and valued participants in the Chautauqua experience. The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices. Applicants and employees will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate experience, engagement, and professional expertise in IDEA.

Joining Our Talent Community

Join our talent community online at . You are encouraged to learn more about Chautauqua Institution at and view the 150 Forward Strategic Plan at .