Chef Assistant - The Institute of Culinary Education : Job Details

The Institute of Culinary Education (ICE) seeks a part-time Chef Assistant (CA) to support the Recreational and Special Events Departments. Tasks include delivering ingredients and equipment, setting up and breaking down work spaces, cleaning and resetting workspaces, and interacting with guests.

This position requires weekend and evening availability.

Responsibilities:

• Serve as a chef assistant with events that include an array of menus and classes.
• Review and execute a recipe from start to finish using weights and measurements.
• Maintain a positive, proactive, and helpful demeanor at all times, especially while interacting with guests.
• Be an exemplary ambassador of ICE products and services by maintaining a positive, proactive, and helpful demeanor at all times.
• Follow instructions for picking up food and equipment deliveries from the Stewarding department.
• Set up event spaces, including all equipment and mise en place.
• Assist chef by resolving any cleaning, equipment, or product issues that arise.
• Coordinate with chef to assure that food safety rules are observed during hands-on cooking and food service.
• Assist Chef and guests with food items and equipment as needed during hands-on cooking.
• Remove any dirty dishes from hands-on cooking and food service/prep as the event proceeds.

Breakdown and clean kitchens, ensuring all equipment is properly cleaned and stored.

• Ensure the classroom is organized and clean according to ICE's kitchen standards.
• Reconcile 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 placed in designated areas to be picked up from Stewarding at the end of each event.
• Perform other duties as assigned by supervisor or chef.

Qualifications:

• One year of experience in the restaurant or food industry or current student with chef recommendation.
• Ability to read and execute a recipe from start to finish.
• Knowledge of culinary standards and terminology.
• Ability to stand for long periods of time and lift up to 50 pounds.
• Must have the ability to work a flexible schedule, including evenings and weekends.
• Excellent communication skills.
• Must be familiar with weights and measures.
• 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.
• A strong interest in food and cooking.
• Punctuality and reliability are essential.
• References are required.

About ICE:

The 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.

ICE offers career training programs in Culinary Arts, Restaurant Management, and Hotel Management, as well as recreational courses for the public and a highly developed special events division.

Eligible employees of ICE may attend any one of our Career training programs tuition-free.