Recreational Chef Instructor
The Recreational Chef Instructor will be responsible for leading hands on recreational cooking and baking classes in conformity with ICE proprietary class lessons. The Chef will be responsible for ensuring that the highest quality food service and experience for clients are consistently delivered. Upon hire, the Chef may have the opportunity to teach specialty Recreational classes based on qualifications and experience.
- Teach a minimum of 220 recreational classes a year
- Lead recreational classes in conformity with ICE lesson plans
- Demonstrates techniques and concepts as required by the curriculum.
- Delivers clear, concise and organized lectures as required by the curriculum.
- Maintains a positive, focused learning environment during class.
- Assures that classes are conducted in a manner that complies with principles of food safety and sanitation.
Experience and Educational Requirements
- Culinary diploma and/or some form of formal Culinary Education.
- Culinary & Pastry background preferred
- Minimum of 7 years culinary experience.
- Previous teaching experience preferred
- Flexible schedule (weekends and evenings) to accommodate ICE class schedules.
- Evening hours: 6 p.m. to 11 p.m.
- Daytime hours: 10am-3pm
- Fine Dining and previous teaching experience preferred.
- Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and Excel
- Must possess a strong sense of urgency and attention to detail.
- Excellent communication skills both written and verbal; strong presentation and interpersonal skills.
- Demonstrated ability to interact in a collaborative manner with other departments and teams.
- Strong critical thinking and problem solving skills required.
- Ability to act within ICE’s Core Behaviors of Professionalism, Accountability, Effective Communication, Positive Mind-Set and ability to Develop Self and Others.
To apply: Forward resume to Kate McCue (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.