Chef Assistant – Part Time – Weekends and Evenings

Company Description

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, Culinary Management and Hospitality Management along with licensed programs in Techniques and Art of Professional Bread Baking and Cake Decorating.   ICE operates the nation’s largest recreational cooking, baking and wine program, offering over 2,500 classes to 28,000 students annually.  Our 49,000-square-foot facility is located at 50. West 23rd Street and is open 355 days and nights a year.

 

For more information about ICE visit our website at www.ice.edu

Job Description

POSITION SUMMARY:

The Part-Time Chef Assistant will be responsible for assisting the Chef Instructor(s) and helping to lead guests in the preparation, cooking, teaching and clean up/breakdown of the event.  Events include but are not limited to, Hands-on Cooking Parties (Pizza and Steakhouse Classes), Private Recreational Classes, Private Dining, Mixology and Wine/Beer Tasting Events, Kids Cooking Parties, Room Rental/Press Events, Demos, Recreational Classes and Senior Receptions.

Specific Job Responsibilities:

• Follow the  detailed instructions regarding picking the pulls from Stewarding.
• Provide room set up for each class or event including all equipment, place settings, knives, cutting boards, cooking stations, etc. 

• Lead and help groups of guests prepare dishes for groups as large as 90.

• Assist Chef Instructor and guest with food items and equipment.
• Continually maintain the cleanliness and organization of the classroom and kitchen.
• Perform other duties as assigned by Manager or Chef Instructor.

Qualifications

EXPERIENCE AND EDUCATIONAL REQUIREMENTS:

 

• High school diploma or GED required; Culinary degree or certification preferred.
• Candidates must have 1 – 2 years as a line cook in a restaurant. Front of the house or hospitality      experience preferred.
• ICE Students in Module 3 may be considered after a recommendation from a Chef Instructor and clearance from Office of Student Affairs.
• Plating, knife and culinary skills a preferred.
• Demonstrated  ability to multi-task.
• Demonstrated ability to set up and break down rooms for classes in a timely fashion.
• Ability to bend and lift 40 – 60  pounds.
• Demonstrated ability to follow instruction and ask clarifying questions.
• Must possess a strong sense of urgency and attention to detail.
• Good communication including listening skills required.
• Proven ability to work independently at times and within a team.
• Demonstrated ability to prioritize multiple tasks to meet deadlines.
• Demonstrated ability to interact in a collaborative manner with other departments and guests.
• Must have the ability to work a flexible schedule including evenings and weekends.
• A strong interest in food and cooking preferred.
• A familiarity with and appreciation for The Institute of Culinary Education and its programs.
• Ability to act within ICE’s Core Behaviors of Professionalism, Accountability, Communicate Effectively, Mind-Set and Positive and Develops Self and Others

Additional Information

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