Sous Chef (Greene Family Commons)/Seasonal Employment

Chautauqua Institution • Chautauqua, NY

7h • $22 - $26 • Onsite

About The Position

Greene Family Commons caters to visiting students who’ve come to broaden their perspectives at Chautauqua. Breakfast, lunch and dinner is served daily during the summer season. In collaboration with the Executive Sous and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a 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. Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition, clean/safe environment is provided, and that feedback reflects satisfaction from guests. Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, and Food & Beverage Director. 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. 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. 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. Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget. Provide training to less experienced staff to enhance food service. Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards. Communicate a clear and distinctive message regarding food service excellence and act as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence. 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. Provide professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling. Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards. Conduct regular meetings with teams, including pre/post-shift communications. Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food & Beverage Department. Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives.

Responsibilities

• Support the leadership of back-of-the-house operations
• Collaborate with front-of-house staff to ensure a 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
• Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition, clean/safe environment is provided, and that feedback reflects satisfaction from guests
• Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, and Food & Beverage Director
• 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
• 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
• 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
• Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget
• Provide training to less experienced staff to enhance food service
• Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards
• Communicate a clear and distinctive message regarding food service excellence and act as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence
• 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
• Provide professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling
• Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards
• Conduct regular meetings with teams, including pre/post-shift communications
• Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food & Beverage Department
• Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives

Benefits

• Chautauqua Institution will provide a $500 referral bonus (less taxes) for active employees referring a new candidate who is hired and remains employed for at least 90-days from the first physical date of work. In the case of seasonal positions working less than 6-months, the new candidate must remain actively employed for at least 30-days from the first physical date of work and until the closing date of the season.
• Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed