Private Chef; President's Cottage​/Seasonal

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

Job Category: Restaurant

Requisition Number: PRIVA
004428

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

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…