Sous Chef (Athenaeum Hotel Kitchen)

Other

Sous Chef (Athenaeum Hotel Kitchen)

Sous Chef (Athenaeum Hotel Kitchen) The Athenaeum Hotel Sherman NY

Sous Chef (Athenaeum Hotel Kitchen)

Company : The Athenaeum Hotel

The Athenaeum Hotel

Location : 14781

14781

Category : Other

Other

Degrees Required : Not Specified

Not Specified

Employment Type : Full-Time

Full-Time

Manages Others : Requirements :

Requirements : About Your Workday

About Your Workday

Business Operations & Strategy

• 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 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, Heirloom 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.

Financial Management

• 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.

Brand Champion

• 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.

Talent Management

• Provide always 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.
• Ensure that the candidate experience is aligned with the talent philosophy of the Institution. Promote retention of an experienced seasonal workforce without reliance on staffing agencies or overtime.

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 an eight-hour shift with a start time that varies between 5am to 5pm.

About Your Compensation

Compensation for this position starts at $18.00 / Hour and, with demonstrated experience and qualifications, candidates may earn up to $22.00 / Hour.

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. If the section below is incomplete, candidates should assume that this is no housing associated with this position.

Housing may be available in a limited capacity.*

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, conferencing, and events organization.

The Institution's office in Washington, DC is located strategically for an ongoing role in the cultural conversations of the nation.

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.

In addition to a traditional gate pass, employees and their families will receive full access to our current and historical programs online at .

Commitment to Values of IDEA

Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, .

One of our five core values is The dignity and contributions of all people. We are committed to creating conditions in which everyone feels that they can engage as full and valued participants in the Chautauqua experience.

The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices and applicants 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 past experience, engagement, and professional expertise in IDEA.

Vaccination for COVID-19

Chautauqua Institution has adopted a mandatory vaccination policy to safeguard the health of our employees, patrons, and our shared community from COVID-19.

By applying for employment, candidates acknowledge that they will comply with Chautauqua Institution's Mandatory