Chef Assistant

Institute of Culinary Education; New York (NY); On-site; USD 19,000 - 28,000; Part time

Benefits offered by this job

Commuter Spending Account

401(k)

Job summary

The Institute of Culinary Education in New York City is seeking a part-time Chef Assistant to support Recreational and Special Events. You will help deliver ingredients, set up and reset workspaces, and interact with guests during hands-on cooking sessions.

The role requires availability for at least 3 days per week, including evenings and at least one weekend day. Compensation includes hourly pay with tips on special events, plus benefits.

Qualifications

• Ability to read and execute a recipe from start to finish.
• Knowledge of culinary standards and terminology.
• Must be able to work a flexible schedule including evenings and weekends.
• Demonstrated ability to work in a fast-paced environment and collaborate.
• Strong critical thinking and problem-solving skills.
• Able to multi-task and follow instructions.

Responsibilities

• Serve as a chef assistant with events including culinary, pastry, wine classes and mixology.
• Review and execute recipes from start to finish using weights and measurements.
• Maintain a positive, proactive demeanor around guests.
• Coordinate with chef to ensure food safety during hands-on cooking and service.
• Set up event spaces with equipment and mise en place for cooking stations.
• Assist chef and guests with food items and equipment as needed during hands-on cooking.
• Breakdown and clean kitchens and return dishes to designated areas.

Skills

Read & execute recipes

Culinary standards & terminology

Flexible schedule

Fast-paced collaboration

Critical thinking & problem-solving

Multi-tasking

Set up & break down rooms

Urgency & attention to detail

Job description

The award-winning Institute of Culinary Education is seeking a part-time Chef Assistant (CA). The role Chef Assistant provides support to the Recreational and Special Events Departments. Tasks include but are not limited to the following: Assist Chef by delivering ingredients and equipment, setting up and breaking down work spaces, cleaning and resetting workspaces and interacting with guests.

This position requires availability for a minimum of 3 days per week, including evening availability and at least one weekend day (Saturday or Sunday).

Job Responsibilities

Serve as a chef assistant with events that include an array of menus and classes such as: culinary, pastry, wine classes and mixology.

• Review and be able to 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 Institute 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; ensuring all products and required equipment have been provided.
• Set up event spaces including all equipment and mise en place. Included but not limited to: setting hands on cooking stations, prepping food for meal service, working with front of house for plate ware, silverware and platters.
• Before and during event, 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. Return clean dishes to the designated areas within the classroom/kitchen.
• Breakdown and clean kitchens ensuring all equipment (pots, pans, dishes, silverware and glasses) are properly cleaned and stored.
• Ensure classroom is organized and clean according to the Institute'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 (1) year experience in 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 able to lift up to 50 pounds.
• Must have the ability to work a flexible schedule including evenings and weekends.
• 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 is essential.

PAY: $17.00 per hour, plus tips when working special events

• Commuter Spending Account
• 401(k)

Up-to $650.00 per year reimbursement program for any combination of the following:

• Tuition Assistance
• Dues in Culinary and/or professional organizations
• Subscriptions to professional and culinary magazines or purchase of related books.

ABOUT THE INSTITUTE:
The Institute of Culinary Education is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, the Institute offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, in addition to professional development in Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training - with more than 14,000 alumni, many of whom are leaders in the industry. We also offers continuing education for culinary professionals, hosts up to 400 special events each year and is home to one of the world’s largest recreational cooking, baking and beverage programs with thousands of students annually. Our 74,000-square-foot campus in New York City and its 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. The school continues to grow and evolve with the launch of its LA campus in 2018, the addition of the Natural Gourmet Center in 2019, the agreement with the International Culinary Center in 2020, and the introduction of associate degrees in California in 2021. Visit us at ice.edu or join us on Instagram, Facebook, Twitter and YouTube at @iceculinary to find your culinary voice.

The Institute of Culinary Education is an equal opportunity employer.