Culinary Operations Coordinator

4 weeks ago


Chautauqua, New York, United States Chautauqua Hotel Co. Inc. Full time
About the Role
Chautauqua Hotel Co. Inc. is seeking a Culinary Operations Coordinator to join our team in Chautauqua Institution, New York State.

The successful candidate 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.

About Your Compensation
The estimated salary for this position is between $15.50/Hour and $17.00/Hour, based on demonstrated experience and qualifications.

Key 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
• Assists in training staff with inventory standards and system
• 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.
• Oversees 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 Our Benefits
Chautauqua Hotel Co. Inc. offers a competitive salary range, flexible schedules, and full and part-time employment opportunities 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.

We also offer employer-provided housing on the grounds of Chautauqua Institution, meals at Bellinger Dining Hall are also included.

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