Sous Chef (Greene Family Commons)/Seasonal Employment

Chautauqua Institution; City of Westminster; On-site; GBP 60,000 - 80,000; Full time

Job summary

A notable culinary organization is seeking a Sous Chef for its summer season in New York, offering $22-$26 per hour. The role involves overseeing back-of-house operations, ensuring high-quality food service, and managing a team to meet culinary expectations. Ideal candidates will have 1-3 years of culinary experience, strong leadership abilities, and a commitment to food safety. This seasonal role includes opportunities for training and potential housing assistance.

Benefits

Flexible schedule

Training opportunities

Housing assistance possible

$500 referral bonus

Qualifications

• 1-3 years of experience as a Sous Chef or equivalent is required.
• Strong culinary skills and knowledge of food safety regulations are essential.
• Experience in managing kitchen staff and operations is required.

Responsibilities

• Support leadership of back-of-the-house operations and collaborate with front-of-house staff.
• Ensure top-quality food presentation and service to guests.
• Adhere to food safety and health regulations.

Skills

Culinary skills

Team leadership

Cost management

Food safety knowledge

Education

1-3 years combined Sous Chef education/experience

Tools

Kitchen equipment

Food safety certification

Job description

Sous Chef (Greene Family Commons)/Seasonal Employment

Job Category: Restaurant

Requisition Number: SOUSC004425

Apply now

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

Locations

Showing 1 location

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

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.

About Your Compensation

Compensation for this position starts at $22.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $26.00/Hour.

About Your Work Day

• 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.

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, will work an eight-hour shift with a start time that varies between 7 a.m. to 11 a.m., for a total of 40 hours per week. Must be able to work one weekend shift each week. Part-time work is available pre/post season.

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.

Employer provided housing may be available with this position.

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.

Education and Experience

Required: 1-3 years combined Sous Chef education/experience.

Licenses & Certifications

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.