Executive Recreational Chef & Programs Director

Institute of Culinary Education; New York (NY); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Health Insurance

Vision Insurance

Disability Insurance

Life Insurance

Paid Time Off

Flexible Spending Account

Referral Program

401(k)

Free Tuition in ICE career programs

Commuter Benefits

Job summary

Institute of Culinary Education (ICE) in New York City seeks a Full-Time Recreational Lead Chef/Operations Manager. You will oversee a team of chefs, recruit instructors, and manage the recreational dining and teaching programs.

The role includes curriculum development, scheduling, and ensuring top-quality kitchen operations. You will work about 45 hours weekly, teaching a minimum of 300 recreational classes per year, and act as ICE ambassador for the NYC culinary scene.

Qualifications

• Culinary/Pastry diploma or formal culinary education is required.
• Minimum 7 years culinary experience with management.
• Teaching experience is a plus.
• Excellent written and verbal communication and presentation skills.
• Proficiency with Microsoft Office suite (Outlook, PowerPoint, Word, Excel) and collaboration across departments.

Responsibilities

• Teach and oversee 300 recreational classes per year, including nights and weekends.
• Recruit, interview and evaluate instructors; manage scheduling and staffing for classes.
• Develop curriculum and lead R&D for new classes.
• Maintain kitchen standards, food costs, and supplier relationships.
• Represent ICE in the NYC culinary community and coordinate events with VIP chefs.

Skills

Communication skills

Presentation skills

Interpersonal skills

Multitasking

Collaboration across departments

Problem solving

Weekend flexibility

NYC culinary contacts

Education

Culinary/Pastry diploma

Formal culinary education

Tools

Microsoft Office

Outlook

PowerPoint

Word

Excel

Job description

Institute of Culinary Education (ICE) in New York City seeks a Full-Time Recreational Lead Chef/Operations Manager. You will oversee a team of chefs, recruit instructors, and manage the recreational dining and teaching programs.

The role includes curriculum development, scheduling, and ensuring top-quality kitchen operations. You will work about 45 hours weekly, teaching a minimum of 300 recreational classes per year, and act as ICE ambassador for the NYC culinary scene.