JOB TITLE: Full-Time Recreational Lead Chef/Operations Manager

REPORTS TO: Director of Culinary Operations

POSITION SUMMARY:

The Institute of Culinary Education (ICE) is seeking a Lead Chef / Operations Manager to oversee its Events and Recreational Division and the general operations of its New York Campus. ICE is one of America’s leading centers for culinary education and the largest culinary school in New York City and Los Angeles. We are passionate about helping students of all ages and backgrounds pursue their culinary career dreams. We’re looking for a Lead Chef who is passionate about the world of food, demands the highest level of standards and is excited to contribute to our growing organization.

The Lead Chef / Operations Manager is a key member of our operations team and reports directly to our Director of Culinary Operations. This driven culinary professional should thrive in a highly respected hospitality environment.  Success in this role requires proven prior success in providing a high-quality culinary experience within a complex culinary operation.

We support and reward creativity, performance, professionalism and team involvement. We also have fun, and eat well, in the process!

Specific Job Responsibilities : 

• Oversee a dynamic special events department for private events and corporate team building
• Manage culinary development with content creation along with specific teaching responsibilities.
• Teach a minimum of 260 recreational classes / events per year, including nights and weekends.
• Lead recreational classes in conformity with ICE lesson plans demonstrating techniques and concepts and organized lectures as the curriculum requires in a positive and focused learning environment.
• Provide the Director of Culinary Operations with weekly assessment reports and plans for improvement.
• Oversee Culinary Operations Assistant staff including recruitment, training and disciplinary matters.
• Manage and engage with Faculty, other Leads, Directors, and Chef Assistants.
• Engage with industry talent for student enrichment events and services
• Set and maintain overall departmental standards
• Oversee Bi-Weekly Payroll
• Ensure departmental performance and sales goals are supported by excellent culinary execution and client satisfaction.
• Consistently engage with Special Event team to assess current market trends and related opportunities, and execute all R and D for these classes and curriculum.
• Work Schedule is Wednesday to Sunday serving as the Manager on Duty for weekends.
• The position is Full -time and requires flexibility to work both evening and weekend shifts. 

EXPERIENCE AND EDUCATIONAL REQUIREMENTS :

Culinary/Pastry diploma and/or some form of formal Culinary Education

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

To apply:

Forward resume and cover letter with your salary expectations to and

(Only applicants meeting the position’s requirements and salary requirements will be considered)

PAY: $ $65,000 to $72,000 per year

The position is full-time and requires flexibility to work evening and weekend shifts,
according to department rotation, which is set in advance.

BENEFITS:

• Health Insurance
• Dental Insurance
• Vision Insurance
• Disability Insurance
• Life Insurance
• Paid Time Off
• Employee Tuition Assistance
• Free Recreational Classes
• Flexible Spending Account
• 401(k)

Work Location: In person

About ICE:

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 the largest culinary institute in New York City and Los Angeles.  In 2015, ICE built and moved to a new flagship location in lower Manhattan, NY.  In 2019, USAToday ranked ICE the “#1 culinary school in America”.  The foundation of ICE is its programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, Hotel & Hospitality Management and Health-Supportive Culinary Arts.  ICE’s programs are intensive, sophisticated and can be completed in 6-13 months.  In addition to career programs, ICE offers a vast menu of recreational courses for the public, and a highly developed special events division.  ICE continues to grow and evolve with the launch of its LA campus in 2018, the acquisition of the Natural Gourmet Institute in 2019 and the acquisition of the French Culinary Institute (ie International Culinary Center) in 2020.  For more information about ICE, please visit our website at ice.edu or connect with us @iceculinary on Facebook, Twitter and Instagram.  Watch our videos on YouTube at:

The Institute of Culinary Education is an equal opportunity employer.