Seasonal Employment

Chautauqua Institution•Chautauqua, NY

17h•Onsite

About The Position

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).

Requirements

Some prior culinary experience required.

Responsibilities

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.
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.