Pastry Chef (Athenaeum Hotel Kitchen)/Seasonal Employment

Chautauqua Institution; New York (NY); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a vibrant culinary team at a renowned institution, where you will create exquisite pastry dishes and lead a talented kitchen staff. This seasonal position allows you to showcase your culinary skills in a dynamic environment, preparing innovative dishes while collaborating closely with the Executive Chef. Enjoy flexible schedules during the summer and the opportunity to contribute to a nonprofit dedicated to arts and education. With a commitment to inclusion and diversity, this role promises not only professional growth but also a chance to be part of a meaningful mission.

Benefits

Referral Bonus

Access to Programs with Free Gate Pass

Limited On-Site Housing

Qualifications

• 5+ years of chef education and experience required.
• Relevant licenses and certifications are necessary.

Responsibilities

• Create and prepare Garde-Manger and pastry dishes.
• Supervise and train culinary staff on pastry techniques.
• Research and develop new recipes for the menu.

Skills

Pastry Techniques

Garde-Manger Skills

Team Management

Education

Culinary Degree

Relevant Certifications

Job description

Pastry Chef (Athenaeum Hotel Kitchen)/Seasonal Employment

Job Category: Culinary

Requisition Number: PASTR004003

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• Posted: January 3, 2025
• Full-Time
• On-site
• Rate: $25 USD per hour

Locations

Showing 1 location

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

The Athenaeum Hotel Kitchen supports culinary services for all ten of the Chautauqua Hotel Company food service operations. The culinary experience is managed by Executive Chef Carrie Gifford. During the nine-week summer season, the kitchen operates daily from 5:30 a.m. to 11:00 p.m.

Compensation

Starting at $22.00/hour, with potential to earn up to $28.00/hour based on experience and qualifications.

Responsibilities

• Creating and preparing Garde-Manger and pastry dishes in coordination with the Executive Chef.
• Plating dishes and suggesting dessert pairings with wines, cocktails, and beverages.
• Supervising and training culinary staff on Garde-Manger and pastry techniques.
• Researching, developing, and testing new recipes to keep the menu innovative.
• Ensuring all food items are visually appealing to encourage orders.
• Submitting food and supply orders with costs for approval.
• Working professionally in a team environment, managing multiple priorities.
• Performing other duties as assigned.

Referral Program

Chautauqua Institution offers a $500 referral bonus for employees who refer new hires that remain employed for at least 90 days (or 30 days for seasonal positions).

Work Schedule

Flexible seasonal schedules during summer, typically including evenings, weekends, and holidays, with shifts starting between 5 a.m. and 5 p.m.

Living Arrangements

Limited on-site housing may be available; candidates should assume no employer-provided housing unless stated.

About Chautauqua Institution

A nonprofit promoting dialogue through arts, education, religion, and recreation, located on Chautauqua Lake, NY. Employees can access programs with a free gate pass.

Our Commitment to IDEA

Dedicated to Inclusion, Diversity, Equity, and Accessibility, and an equal opportunity employer.

Qualifications

• Minimum 5 years of combined chef education and experience.
• Relevant licenses and certifications.