Culinary Operations Assistant (COA)



New York

Position Summary

The award-winning Institute of Culinary Education (ICE) is seeking a Culinary Operations Assistant (COA). The COA provides support to the Recreational and Stewarding departments as well as chef-instructors. This position includes assisting in ICE’s recreational classes, assembly and delivery of ingredients and equipment, kitchen set up and breakdown, cleaning and organizing kitchens, and dishwashing. This position requires availability on evenings and weekends.

Job Responsibilities

Recreational Class Assignments

  • Serve as assistant in recreational culinary, pastry, mixology and wine classes.
  • Maintain a positive, proactive and helpful demeanor at all times.
  • Follow instructions for picking up food and equipment deliveries from the Stewarding department, ensuring all products and equipment needed for the class have been provided.
  • Set up for the class including all equipment, place settings, knives, cutting boards, etc.
  • Before and during class, assist chef-instructor by resolving any cleaning, equipment or product issues that arise. Coordinate with chef-instructor to assure that food safety and storage rules are observed.
  • Review recipes with chef-instructor in order to facilitate assisting during class.
  • Assist chef-instructor and guests with food items and equipment as needed.
  • Remove and clean dirty dishes as the class progresses. Return clean dishes to the designated areas within the classroom/kitchen.
  • Breakdown and clean kitchens ensuring all equipment (pots, pans, dishes, silverware and glasses) are properly cleaned and stored. Wash dishes as needed.
  • Ensure classroom is organized and clean according to ICE’s kitchen standards.
  • Reconcile ending inventory with beginning inventory to ensure all products and equipment are returned to Stewarding.
  • Return all remaining food to Stewarding and ensure all equipment is returned and properly put away in Stewarding.
  • Perform other duties as assigned by supervisor or chef-instructor.

Stewarding Assignments

  • Check inventory of paper goods supplies in kitchens and storage closets and replenish as required.
  • Assist with assembly of food deliveries as required.
  • Assist in receiving and storing vendor deliveries.
  • Observe food safety sanitation rules at all times.
  • Assist in daily cleaning and organization of refrigerators and repacking of food items.
  • Assist on floor as required.
  • Process returns and prepare City Harvest donations.
  • Reconcile inventory.
  • Respond to chef-instructor requests for additional ingredients.
  • Participate in monthly inventories, as required.
  • Assist in repacking food items to be stored in walk-ins.
  • Assist in upkeep of facility, including but not limited to: washing dishes and equipment, sweeping and mopping floors, disposing of garbage, cleaning walk-in and lowboy refrigerators and freezers, and organization of equipment in classrooms.
  • Assist in removal of trash, recycling and food waste.


  • High school diploma or GED.
  • One (1) year experience in restaurant or food industry or current student with chef recommendation.
  • Ability to stand for long periods of time and to lift up to 50 pounds.
  • Must have the ability to work a flexible schedule including evenings and weekends.
  • Excellent communication skills.
  • Must be familiar with weights and measures.
  • Demonstrated ability to work in a fast-paced environment and interact in a collaborative manner.
  • Strong critical thinking and problem-solving skills
  • Ability to multi-task and execute instructions
  • Ability to set up and break down rooms for classes in a timely fashion.
  • A strong sense of urgency and attention to detail.
  • Ability to work independently and within a team.
  • A strong interest in food and cooking.
  • Punctuality and reliability is essential.

Please send resume to

The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, in addition to professional development in Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training — with more than 14,000 alumni, many of whom are leaders in the industry. ICE also offers continuing education for culinary professionals, hosts up to 400 special events each year and is home to one of the world’s largest recreational cooking, baking and beverage programs with thousands of students annually. ICE’s 74,000-square-foot campus in New York City and its 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. ICE continues to grow and evolve with the launch of its LA campus in 2018, the addition of the Natural Gourmet Center in 2019, the agreement with the International Culinary Center in 2020, and the introduction of associate degrees in California in 2021. Visit us at or join us on Instagram, Facebook, Twitter and YouTube at @iceculinary to find your culinary voice™.

ICE is an equal opportunity employer.