Recreational Lead Chef & Operations Manager

Campus

New York

Position Summary

The Institute of Culinary Education runs one of the largest and broadest hands-on recreational cooking programs in America. Founded in 1975, this program has helped define what a modern cooking school could, and should be. The program draws customers from around the nation and world and has won IACP awards for excellence. Reporting directly to the Director of Recreation, the Recreational Lead Chef will manage the other Chefs within the division. The Recreational Lead Chef will work a minimum of 25 office hours per week and teach a minimum of 260 recreational classes per year.

Job Responsibilities

  • Program Administration (for those programs under your supervision).
  • Set and maintain overall standards.
  • Instructor recruitment, interview and recommendation process.
  • Administer all instructor evaluations.
  • Daily monitoring/supervision of Culinary Operations Assistants.
  • Manage the division's overall food costing.
  • Content and recipe development (for those programs under your supervision).
  • Stay current on trends and determine new classes to be provided at ICE.
  • Execute all research and development for these classes and develop the overall curriculum using independent judgment.
  • Engage instructors for research and development as needed.
  • Scheduling (for those programs under your supervision).
  • Ensure all events are staffed properly.
  • Responsible for booking and scheduling instructors for recreational classes.
  • Maintain working relationships with NYC chefs and restaurants for recreational class scheduling (hiring the chef or engaging the restaurant as needed).
  • Source new instructors as needed — recruitment, interviews and recommendations.

Recreational Division & School Representative Responsibilities

  • Periodic weekend responsibility, serve as ambassador for VIP chefs/special events.
  • Ongoing general role as an ICE “ambassador” within the larger metro NYC culinary community.
  • Calendar upkeep.
  • Management of the internal calendar.

Teaching Responsibilities

  • Teach a minimum of 350 recreational classes a year, including nights and weekends.
  • Lead recreational classes in conformity with ICE lesson plans.
  • Demonstrate techniques and concepts as required by the curriculum.
  • Deliver clear, concise and organized lectures as required by the curriculum.
  • Maintain a positive, focused learning environment during class.
  • Ensure that recreational classes are conducted in a manner that complies with principles of food safety and sanitation.
  • Provide the Vice President of Culinary Operations with weekly reports on classes with suggestions and plans for improvements.
  • Oversee Culinary Operations Assistant staff during class times and assist in recruitment, interview and recommendation processes.
  • Set standards for kitchen cleanliness and organization and oversee kitchen management according to ICE’s Official Kitchen Standards using independent judgement.
  • Ensures proper ingredients and appropriate quantities are ordered in a timely manner in the appropriate format through the Stewarding Department.
  • Obtain a license to teach and trail our Culinary Career Program.
  • You also may be assigned additional duties/responsibilities by ICE.

Background & Skills

  • Culinary/Pastry diploma and/or some form of formal Culinary Education experience.
  • Minimum of 7 years culinary experience, with management experience.
  • Previous teaching experience preferred.
  • Excellent communication skills both written and verbal; strong presentation and interpersonal skills.
  • Proficient in Microsoft Suite of products including Outlook, PowerPoint, Word and Excel.
  • Demonstrated ability to interact in a collaborative manner with other departments and teams.
  • Highly organized, detail-oriented and proficient at multi-tasking.
  • True and demonstrated passion for multiple dimensions of the culinary universe.
  • Flexible to work weekends.
  • Strong critical thinking and problem-solving skills required.
  • Experience writing, editing or testing recipes.
  • Experience in service business operations.
  • Existing contacts in the NYC culinary community.

To Apply:
Please send letter and resume to: hr@ice.edu.

About the Institute of Culinary Education

The award-winning Institute of Culinary Education (ICE) was established in 1975 and has since grown to be one of America’s leading centers for culinary education and recreational cooking. ICE offers comprehensive career training programs in the Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts, Restaurant & Culinary Management and Hospitality & Hotel Management. ICE also operates the nation’s largest recreational cooking, baking and wine program. Our alumni run top kitchens around the globe, winning awards and transforming the future of culinary innovation. Ninety-two percent report that their ICE education has proved somewhat or very important to their careers.

For more information about ICE, please visit our website at ice.edu or connect with us @iceculinary on Instagram, Facebook, Twitter and YouTube.

The Institute of Culinary Education is an equal-opportunity employer.