Culinary Operations Assistant (COA)
The award-winning Institute of Culinary Education (ICE) is seeking part-time Culinary Operations Assistants (COA). The Culinary Operations Assistant 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 pulls, kitchen set up and breakdown, cleaning and organizing kitchens, and dishwashing. This position requires availability on evenings and weekends.
Recreational Class Assignments:
- Serve as assistant in recreational culinary, pastry, mixology and wine classes.
- Follow instructions for picking up the pulls 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 with requirements ensuring necessary maintenance, classroom and product issues
- Review recipes with chef instructor in order to facilitate assisting chef instructor during class
- Assist Chef Instructor and guests with food items and equipment as needed
- Remove and clean dirty dishes as the class progresses; deliver dishes to dishwasher in back of classroom. 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.
- Review 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
- Complete the Culinary Operations Assistant report and classroom sign out sheet
- Perform other duties as assigned by supervisor or chef instructor
- Check pars of paper goods supplies in kitchens and storage closets and replenish as required
- Assist with assembly of food pulls as required
- Assist in receiving and storing vendor deliveries
- Assist in daily maintenance of walk ins 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
- Ability to stand for long periods of time and able to lift up to 50 pounds
- Excellent communication skills
- Must be familiar with weights and measure
- Demonstrated ability to work in a fast-paced environment and interact in a collaborative manner
- Strong critical thinking and problem-solving skills
- Able to multi-task and execute instructions
- Able 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.
- Must have the ability to work a flexible schedule including evenings and weekends.
- A strong interest in food and cooking
- Punctuality and timely attendance is required
Forward resume to firstname.lastname@example.org
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 Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and the Art of Cake Decorating — with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers professional development for culinary professionals, hosts more than 500 special events each year and is home to one of the world’s largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE’s 74,000-square-foot, cutting-edge campus in New York City and 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at youtube.com/iceculinary, or join the conversation on Twitter, Instagram and Facebook at @iceculinary to find your culinary voice™.
The Institute of Culinary Education is an equal opportunity employer.