Private Chef (The President's Cottage)/Seasonal Employment

Chautauqua Institution; City of Westminster; On-site; GBP 40,000 - 60,000; Full time

Job summary

A notable cultural organization seeks an experienced Private Chef for seasonal employment, overseeing culinary services at the President's Cottage. Ideal candidates will have a culinary degree and at least three years of experience. Responsibilities include menu planning, managing kitchen operations, and ensuring food safety compliance. This role offers a competitive pay rate of $24 to $29 per hour and involves a collaborative work environment during summer operations in the UK.

Benefits

Competitive hourly wage

Referral bonus program

Access to cultural events

Qualifications

• Minimum 3 years of professional culinary experience, with fine dining experience preferred.
• Strong leadership skills to manage a seasonal culinary team effectively.
• Ability to develop customized menus and manage food costs.

Responsibilities

• Plan and execute culinary services for high-profile events.
• Collaborate with the Executive Chef on menu planning.
• Oversee food preparation ensuring compliance with safety regulations.

Skills

Culinary innovation

Team management

Event planning

Food safety compliance

Customer service

Education

Culinary degree or equivalent experience

Tools

Kitchen equipment

Inventory management software

Job description

Private Chef (The President's Cottage)/Seasonal Employment

Job Category: Restaurant

Requisition Number: PRIVA004428

• Posted : December 22, 2025
• Full-Time
• Rate : $24 USD per hour

Locations

New York State - Hotel 3 The Athenaeum Hotel 3 S Lake Dr Chautauqua, NY 14722, USA

The private chef oversees the planning and execution of innovative and creative culinary services for special events at the lakeside home of the Chautauqua Institution President.

About Your Compensation

Compensation for this position starts at $24.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $29.00/Hour.

About Your Day

The Chef for the President’s Cottage will report to the Executive Chef at the Athenaeum Hotel to independently execute culinary services for special events at the home of the President. This is a position for an experienced and innovative chef, who will produce innovative cuisine and presentation for the guest dining experience at the President’s Cottage. This position will dually support the culinary experience at the Athenaeum Hotel’s Heirloom Restaurant when special events are not scheduled during summer operations. This candidate is a dedicated team player who will manage and train a seasonal culinary team toward operational excellence.

Business Operations & Strategy

• Lead 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 at the event venue, clean/safe environment is provided, and that feedback reflects satisfaction from guests and the President.
• 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.
• Partner with the Executive Chef and the Director of Food & Beverage to establish menus with consideration for special dietary needs, products, and pricing strategies that effectively balance event budget with host/guest satisfaction. Manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary.
• Adhere to purchasing and inventory procedures for event menus, complete orders to ensure accurate stock for events 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.
• Ensure that food supplies for events are delivered to and received by the Athenaeum Hotel Kitchen and moved from storage to the President’s Cottage following logging/handling procedures.
• 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.
• Adhere to purchasing and inventory procedures for event menus, complete orders to ensure accurate stock for events, 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.

Brand Champion

• Develop and implement training programs to enhance food service. Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards.
• Communicate clear and distinctive message regarding food service excellence and acts 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 leadership to teams through clear communication, active engagement, working leadership, and-documented coaching and corrective counseling. Manage toward delivery of strategic initiatives, departmental goals, and performance standards to maximize team success.
• 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.

About the Referral Program

Chautauqua Institution’s Referral Bonus Program is a talent solution to recruit, develop, and retain a diverse workforce that encompasses all the skills and experience necessary to deliver on our goals and objectives. 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. The closing date of the season is the last Sunday in August.

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 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.

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.

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.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.