<h3>Job Description</h3>
Job Description
Job Title: Executive Chef – Upscale Full-Service Hotel 
Location: Piedmont Region, GA [This search is being conducted confidentially. To protect the privacy of the property, further details will be shared with qualified candidates during the interview process.]
 Salary: $90,000–$95,000 + 10% Bonus + $7,000 Relocation Assistance
A leading full-service hotel in the Augusta, GA area is seeking a passionate and experienced Executive Chef to lead and elevate its culinary program. This is an exceptional opportunity to take the reins of a dynamic food &amp; beverage operation, including banquets, in-room dining, and a high-volume restaurant serving both hotel guests and locals.
Key Responsibilities:
<ul>
<li> Oversee all kitchen operations, ensuring consistency, quality, and excellence across multiple outlets </li>
<li> Lead, train, and inspire a diverse culinary team </li>
<li> Collaborate with F&amp;B leadership on menu development, food cost controls, and inventory management </li>
<li> Maintain all health and safety regulations and uphold high sanitation standards </li>
<li> Drive guest satisfaction through innovation and execution </li>
</ul>
Requirements
Qualifications:
<ul>
<li> 5+ years of experience in an Executive Chef or Executive Sous Chef role in a full-service hotel or upscale dining environment </li>
<li> Strong banquet and high-volume restaurant experience preferred </li>
<li> Proven leadership skills and ability to mentor and develop culinary talent </li>
<li> Solid understanding of budgeting, labor management, and food cost controls </li>
</ul>
Benefits
Compensation &amp; Benefits:
<ul>
<li> Base salary of $90,000–$95,000 </li>
<li> 10% annual bonus potential </li>
<li> $7,000 relocation assistance </li>
<li> Strong company culture with growth potential </li>
</ul>

Executive Chef - Hotel

<h3>Job Description</h3>
Job Description
EXECUTIVE SOUS CHEF, HOTEL
Yountville, CA
Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty.
JOB SUMMARY:
The Hotel Executive Sous Chef is responsible for overseeing the daily culinary operations across all food and beverage outlets, including in-room dining. Reporting directly to the Executive Chef, this role ensures the highest standards of food quality, presentation, and consistency throughout the property. The Executive Sous Chef leads and mentors kitchen staff, supports menu development, and ensures compliance with health, safety, and budgetary standards. With a focus on providing an elevated guest experience, this position plays a key role in the overall success of the hotel’s culinary program.
 ESSENTIAL JOB RESPONSIBILITIES
<ul>
<li>Oversee kitchen operations across multiple outlets including, in-room dining, and special events.</li>
<li>Delegate tasks and manage daily prep to support business levels, a la carte service, special requests, and dietary needs, ensuring allergy protocols are followed.</li>
<li>Assist in the recruitment, training, development, scheduling, and evaluation of culinary team members.</li>
<li>Train staff on proper food preparation, equipment use, food safety, and sanitation in compliance with hotel and regulatory standards.</li>
<li>Ensure all food is consistently prepared and presented according to established recipes and portion guidelines.</li>
<li>Monitor food quality and assist with preparation and innovation of new dishes.</li>
<li>Maintain accurate inventory levels of food and supplies, ensuring availability while adhering to budget targets.</li>
<li>Promote timely and courteous resolution of guest and team member concerns or special requests.</li>
<li>Ensure compliance with all hotel safety and sanitation policies and local health department regulations.</li>
<li>Collaborate with the Executive Chef and F&amp;B leadership to review staffing levels and meet operational and financial objectives.</li>
<li>Engage with guests for feedback and ensure culinary standards are aligned with guest expectations.</li>
<li>Maintain open communication with other hotel departments to ensure cohesive service delivery.</li>
<li>Perform additional duties as assigned by hotel management.</li>
</ul>
REQUIRED QUALIFICATIONS
<ul>
<li>Culinary degree preferred; Bachelor’s degree in food service management or related field is a plus.</li>
<li>5+ years of progressive experience in culinary operations, preferably within a hotel or resort environment.</li>
<li>Strong background in kitchen and banquet operations, menu development, and cost control.</li>
<li>Experience managing multiple food &amp; beverage outlets and teams.</li>
<li>Deep understanding of culinary trends, safety standards, and food presentation.</li>
<li>Proven leadership and team development skills.</li>
<li>Excellent verbal and written communication abilities.</li>
<li>Strong problem-solving and decision-making skills.</li>
<li>Knowledge of local, state, and federal food safety regulations.</li>
<li>Professional, enthusiastic, and service-oriented demeanor.</li>
</ul>
PM22

Hotel Executive Sous Chef

<h3>Job Description</h3>
Job Description
Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for a talented Hotel Executive Chef to join our Brickell team!
WHY BUTLER!
<ul>
<li>Competitive Salary!</li>
<li>Health, Dental benefits, Vision and a 401k plan match</li>
<li>Flexible Scheduling</li>
<li>Provided breakfast, lunch, and dinner shift meals</li>
<li>Culinary uniforms</li>
<li>Growth and development opportunities.</li>
</ul>
RUN THE SHOW:
<ul>
<li>Oversee day-to-day BOH operations in Miami</li>
<li>Learn and teach Butler’s ordering and inventory systems</li>
<li>Supervise production staff within the kitchens</li>
<li>Open new restaurants and build teams ranging up to 40-50 members</li>
<li>Monitor P&amp;L, COGS to hit targets, approximately 5-7 million per year</li>
<li>Maintain kitchen SOPs for a clean &amp; efficient workplace</li>
<li>Comply with all food safety and sanitation guidelines</li>
<li>Learn Butler's menu items and train staff according to the recipes</li>
</ul>
IDEAL CANDIDATE
<ul>
<li>7-10 years of Food &amp; Beverage experience preferred, 5 years in a leadership role.</li>
<li>3 years of Hotel Experience. </li>
<li>A well-groomed appearance.</li>
<li>Worked in a fast-paced, busy environment with minimal supervision</li>
</ul>
ABOUT BUTLER
Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation.
The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Hotel Executive Chef

<h3>Job Description</h3>
Job Description
Job Title: Executive Chef – Upscale Full-Service Hotel Location: Augusta, GA Salary: $90,000–$95,000 + 10% Bonus + $7,000 Relocation Assistance
A leading full-service hotel in the Augusta, GA area is seeking a passionate and experienced Executive Chef to lead and elevate its culinary program. This is an exceptional opportunity to take the reins of a dynamic food &amp; beverage operation, including banquets, in-room dining, and a high-volume restaurant serving both hotel guests and locals.
Key Responsibilities:
<ul>
<li> Oversee all kitchen operations, ensuring consistency, quality, and excellence across multiple outlets </li>
<li> Lead, train, and inspire a diverse culinary team </li>
<li> Collaborate with F&amp;B leadership on menu development, food cost controls, and inventory management </li>
<li> Maintain all health and safety regulations and uphold high sanitation standards </li>
<li> Drive guest satisfaction through innovation and execution </li>
</ul>
 This search is being conducted confidentially by a hospitality recruiting firm. To protect the privacy of the property, further details will be shared with qualified candidates during the interview process.
Requirements
Qualifications:
<ul>
<li> 5+ years of experience in an Executive Chef or Executive Sous Chef role in a full-service hotel or upscale dining environment </li>
<li> Strong banquet and high-volume restaurant experience preferred </li>
<li> Proven leadership skills and ability to mentor and develop culinary talent </li>
<li> Solid understanding of budgeting, labor management, and food cost controls </li>
</ul>
Benefits
Compensation &amp; Benefits:
<ul>
<li> Base salary of $90,000–$95,000 </li>
<li> 10% annual bonus potential </li>
<li> $7,000 relocation assistance </li>
<li> Strong company culture with growth potential </li>
</ul>

Executive Chef - Full Service Hotel

<h3>Job Description</h3>
Job Description
The luxurious Lafayette Park Hotel and Spa ranks #1 in the region, thanks to stylish guest rooms and suites, top-tier dining, sparkling event spaces and service that's both gracious and intuitive. Winner of the 2020 Wine Spectator Award of Excellence, The Park Bistro &amp; Bar is where contemporary bistro fare meets European flair, offering a vibrant atmosphere combined with farm-to-table California cuisine. The Spa at the Park promotes well-being through a holistic approach that rejuvenates the mind, body and spirit. With an array of specialty treatments, the Spa at the Park is truly the best day spa the East Bay has to offer. 
The Executive Chef leads menu planning and development, while overseeing the culinary operation. It is critical that you possess a strong background and knowledge of culinary techniques related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach—you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”.
ESSENTIAL DUTIES AND RESPONSIBILITIES
<ul>
<li>Be a key partner with the Director of Food and Beverage, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience</li>
<li>Fluent in operational metrics (KPI’s and P&amp;L’s), demonstrating critical thinking skills by connecting those with operational observations, adjusting as needed</li>
<li>Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities</li>
<li>Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department’s key priorities</li>
<li>Demonstrate your commitment to the success of the entire hotel by participating in all leadership and training meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level</li>
<li>Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program</li>
<li>Communicate regularly with the Managing Director to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation</li>
<li>Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback</li>
<li>Collaborate effectively with all hotel departments including Sales, Banquets &amp; Catering, Food &amp; Beverage, and Hotel Operations to provide an exemplary guest experience</li>
<li>Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community</li>
<li>Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge</li>
<li>Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets </li>
<li>Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu</li>
<li>Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies</li>
<li>Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and collaborates on prices of menu items</li>
<li>Directs food apportionment policy to control costs</li>
<li>Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.</li>
<li>Tests cooked foods by tasting and smelling them.</li>
<li>Devises special dishes and develops recipes.</li>
<li>Establishes and enforces nutrition and sanitation standards for all Food &amp; Beverage outlets.</li>
<li>Payroll hours for the Department are kept in line to budget guide and managed while ensuring breaks are taken daily and assigned by back of house management</li>
<li>In charge of time edits in payroll system, approvals for vacations are reviewed and denied or approved and communicated to team members in a timely fashion</li>
<li>Ordering and inventory management, department transfers to ensure seamless and consistent food costs.</li>
<li>Embraces new ideas, programming, amenities, creating new experiences related to the operation and delivery of a fine dining, high-level F&amp;B experience.</li>
<li>All other duties as assigned by the supervisor</li>
</ul>
 Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel.
Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the Hotel facilities.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have extensive knowledge of food and beverage preparation and food presentation service standards.
<ul>
<li>Minimum of three (3) years as an Executive Chef
<ol>
<li>experience in hotels with event spaces that make up at least 50% revenue (preferred)</li>
<li>multiple outlet experience (preferred)</li>
<li>fine dining experience (preferred)</li>
</ol>
</li>
</ul>
<ul>
<li>Ability to equate units of measure as required by recipes.</li>
<li>Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.</li>
<li>The ability to effectively deal with associates some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.</li>
<li>Able to write Food &amp; Beverage reports, business correspondences, memos and associate performance evaluations.</li>
<li>Excellent organizational skills.</li>
<li>Ability to read, listen and communicate effectively in English. </li>
<li>Ability to read, listen and communicate effectively in Spanish is highly preferred. </li>
<li>Ability to read and interpret documents such as recipes and Banquet Event Orders, safety rules, operating and maintenance instructions and procedure manuals.</li>
<li>Ability to work in a fast-paced environment for extended periods of time to meet high volume business Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc.</li>
<li>Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc.</li>
<li>Ability to stand or walk for prolonged periods to cook required menu items Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers</li>
<li>Meets legal age requirements for the position.</li>
</ul>
SUPERVISORY RESPONSIBILITIES
Manages subordinate supervisors who supervise employees in the Kitchen. Is responsible for the overall direction, coordination, and evaluation of this department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION and/or EXPERIENCE
Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Formal culinary training or degree in Culinary Arts or Hotel Restaurant Management preferred. Three years prior culinary supervisory experience is preferred.
 CERTIFICATES, LICENSES AND REGISTRATIONS ServSafe Manager certification is required.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to stand; use hands to finger, handle, or feel; and taste or smell. The associate frequently is required to walk, reach with hands and arms, climb or balance, and talk or hear. The associate is occasionally required to stoop, kneel, crouch, or crawl. The associate must regularly lift and/or move up to 50 pounds.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly exposed to extreme heat and extreme cold. The associate is frequently exposed to moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles and toxic or caustic chemicals. The noise level in the work environment is usually loud.
GROOMING
All associates must maintain a neat, clean and well-groomed appearance (specific standards available.) 
PAY SCALE
The salary range for this position is $100,000 to $125,000. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, and education. 
Lafayette Park Hotel &amp; Spa is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American’s With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.

Executive Chef, Lafayette Park Hotel & Spa

<h3>Job Description</h3>
Job Description
Job Title: Executive Pastry Chef
Location: Montecito, CA
Salary: $120-$140K base + bonus + full benefits
Schedule: Full-time, includes weekends and holidays
Overview:
 A distinguished luxury hotel group is seeking a sophisticated and visionary Executive Pastry Chef to lead pastry operations across multiple outlets within one of its 5-star resort properties. The ideal candidate will bring leadership excellence, creative artistry, and a passion for delivering unforgettable guest experiences. This role requires a balance of hands-on execution, strategic oversight, and the ability to lead a high-performing pastry team in a Forbes-level setting.
Key Responsibilities:
<ul>
<li>Oversee pastry production across 3+ F&amp;B outlets, including fine dining, in-room dining, and caf/patisserie concepts</li>
<li>Lead the creation and execution of menus for high-end catering events, wedding buyouts, and bespoke VIP experiences</li>
<li>Collaborate with the Executive Chef and F&amp;B leadership on seasonal and event-driven menu planning</li>
<li>Develop stunning wedding cakes and custom desserts with precision and creativity</li>
<li>Ensure exceptional quality, consistency, and presentation standards are met across all offerings</li>
<li>Recruit, train, and mentor pastry staff, fostering a culture of excellence and innovation</li>
<li>Maintain strict compliance with health, safety, and sanitation regulations</li>
<li>Manage pastry inventory, cost controls, and production schedules to meet financial goals</li>
</ul>
Qualifications:
<ul>
<li>5+ years as an Executive Pastry Chef or Pastry Sous Chef in a luxury resort or 5-star hotel</li>
<li>Proven ability to lead a team in a high-volume, multi-outlet setting</li>
<li>Strong background in custom cakes, plated desserts, and modern pastry techniques</li>
<li>Experience supporting large-scale banquets, events, and exclusive buyouts</li>
<li>Exceptional attention to detail, presentation, and guest satisfaction</li>
<li>Formal culinary/pastry education preferred</li>
</ul>

Executive Pastry Chef| Luxury Hotel| California

<h3>Job Description</h3>
Job Description
Chautauqua Hotel Co. Athenaeum in Chautauqua, NY is looking for an executive sous chef to join our strong team. We are located on 3 S Lake Drive. Our ideal candidate is attentive, motivated, and hard-working.
Responsible for advanced planning and directing of food preparation.&nbsp;&nbsp;Manages all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision.&nbsp;Provides leadership training and hands-on management of the kitchen staff.&nbsp;3-5 years combined Sous Chef education/experience required.&nbsp;The Athenaeum Hotel Kitchen supports culinary services for all ten of the Chautauqua Hotel Company food service operations.
About Your&nbsp;Workday
Business Operations &amp; Strategy
<ul>
<li>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.</li>
<li>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.</li>
<li>Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations.&nbsp;</li>
<li>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.</li>
<li>Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food &amp; Beverage Director, and Hotel General Manager.&nbsp;&nbsp;</li>
<li>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.</li>
</ul>
Financial Management 
<ul>
<li>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.&nbsp;&nbsp;</li>
<li>Adhere to purchasing and inventory procedures for menus, complete orders to ensure accurate stock and lead-time for specialty items.&nbsp;Implement controls to minimize operating costs to stay within food cost margins.&nbsp;Collaborate with the Executive Chef to determine products in rotation to avoid waste.</li>
<li>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.</li>
</ul>
Brand Champion
<ul>
<li>Provide training to less experienced staff to enhance food service.&nbsp;Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards.&nbsp;</li>
<li>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.</li>
<li>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.</li>
</ul>
Talent Management
<ul>
<li>Provide always professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling.&nbsp;</li>
<li>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.&nbsp;&nbsp;&nbsp;&nbsp;</li>
<li>Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food &amp; Beverage Department.</li>
<li>Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives.</li>
<li>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.&nbsp;</li>
<li> </li>
</ul>
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.&nbsp;Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability.&nbsp;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:&nbsp;
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.&nbsp;
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.&nbsp;Housing is not an option for many positions and may be of a cost to you.&nbsp;If the section below is incomplete, candidates should assume that this is no housing associated with this position.&nbsp;
Housing may be available in a limited capacity.&nbsp;
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.&nbsp;Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food &amp; beverage, conferencing, and events organization.&nbsp;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.&nbsp;Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater.&nbsp;In addition to a traditional gate pass, employees and their families will receive full access to our current and historical programs online at CHQ Assembly.&nbsp;&nbsp;&nbsp;
Commitment to Values of IDEA
Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward.&nbsp;One of our five core values is “The dignity and contributions of all people.”&nbsp;We are committed to creating conditions in which everyone feels that they can engage as full and valued participants in the Chautauqua experience.&nbsp;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.&nbsp;By applying for employment, candidates acknowledge that they will comply with Chautauqua Institution’s Mandatory Vaccination Policy requiring all employees to provide proof of full vaccination immediately upon hire or be approved for a medical or religious accommodation and before physically starting work.&nbsp;
Joining Our Talent Community
Join our talent community online at CHQ.org/employment.&nbsp;You are encouraged to learn more about Chautauqua Institution at CHQ.org and view the 150 Forward Strategic Plan at 150fwd.CHQ.org.
We are looking forward to receiving your application. Thank you.

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