11 jobs found

Job Description The RecreationalChef Instructor will be responsible for leading hands on recreational cookingand baking classes in conformity with ICE proprietary class lessons. The Chefwill be responsible for ensuring that the highest quality food service andexperience for clients are consistently delivered. Uponhire, the Chef may have the opportunity to teach specialty Recreational classesbased on qualifications and experience. Specific Job Responsibilities: Teach a minimum of 220 recreational classes a year Lead recreational classes in conformity with ICE lesson plans Demonstrates techniques and concepts as required by the curriculum. Delivers clear, concise and organized lectures as required by the curriculum. Maintains a positive, focused learning environment during class. Assures that classes are conducted in a manner that complies with principles of food safety and sanitation. EXPERIENCEAND EDUCATIONAL REQUIREMENTS Culinary diploma and/or some form of formal Culinary Education. Culinary & Pastry background preferred Minimum of 7 years culinary experience. Previous teaching experience preferred Flexible schedule (weekends and evenings) to accommodate ICE class schedules. Evening hours: 6 p.m. to 11 p.m. Daytime hours: 10am-3pm Fine Dining and previous teaching experience preferred. Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and Excel Must possess a strong sense of urgency and attention to detail. Excellent communication skills both written and verbal; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Strong critical thinking and problem solving skills required. Ability to act within ICE's Core Behaviors of Professionalism, Accountability, Effective Communication, Positive Mind-Set and ability to Develop Self and Others. * To apply: Forward resume to Kate McCue and/or Roneeta Mewasingh Job Type: Full-time

Job Description Position Summary The Career Culinary Chef will be responsible for leading hands on culinary classes in conformity with ICE lesson plans. Specific Job Responsibilities Conduct in-classroom demonstrations as required by curriculum. Demonstrate techniques and concepts as required by the curriculum. Deliver clear, concise and organized lectures as required by the curriculum. Assess student performance through observation and interaction, along with written and practical examinations. Maintain a positive, focused learning environment during class. Assure that classes are conducted in a manner that complies with principles of food safety and sanitation. Maintain accurate records of student attendance and performance. Attends meetings and faculty orientation as required. Must be available on weekends Experience & Educational Requirements Culinary diploma and/or some form of formal culinary education. Minimum of seven (7) years of culinary experience with some supervisory responsibilities. Flexible schedule (weekends and evenings) to accommodate ICE class schedules. Fine dining experience preferred. Must possess a strong sense of urgency and attention to detail. Excellent communication skills both written and verbal; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Strong critical thinking and problem-solving skills required. Must possess a strong sense of urgency and attention to detail. Excellent written and verbal communication skills; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Working knowledge of Microsoft suite of products including Outlook, PowerPoint, Word and Excel. To Apply Forward resume and cover letter to or Mission ICE is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff. About the Institute of Culinary Education The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and The Art of Cake Decorating - with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers professional development for culinary professionals, hosts more than 500 special events each year and is home to one of the world's largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE's 74,000-square-foot, cutting-edge campus in New York City and 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at youtube.com/iceculinary, or join the conversation on Twitter, Instagram and Facebook to find your culinary voice™. Job Type: Part-time

Job Description Position Summary The Career Culinary Chef will be responsible for leading hands on culinary classes in conformity with ICE lesson plans. Specific Job Responsibilities Conduct in-classroom demonstrations as required by curriculum. Demonstrate techniques and concepts as required by the curriculum. Deliver clear, concise and organized lectures as required by the curriculum. Assess student performance through observation and interaction, along with written and practical examinations. Maintain a positive, focused learning environment during class. Assure that classes are conducted in a manner that complies with principles of food safety and sanitation. Maintain accurate records of student attendance and performance. Attends meetings and faculty orientation as required. Must be available on weekends Experience & Educational Requirements Culinary diploma and/or some form of formal culinary education. Minimum of seven (7) years of culinary experience with some supervisory responsibilities. Flexible schedule (weekends and evenings) to accommodate ICE class schedules. Fine dining experience preferred. Must possess a strong sense of urgency and attention to detail. Excellent communication skills both written and verbal; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Strong critical thinking and problem-solving skills required. Must possess a strong sense of urgency and attention to detail. Excellent written and verbal communication skills; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Working knowledge of Microsoft suite of products including Outlook, PowerPoint, Word and Excel. To Apply Forward resume and cover letter to or Mission ICE is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff. About the Institute of Culinary Education The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and The Art of Cake Decorating - with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers professional development for culinary professionals, hosts more than 500 special events each year and is home to one of the world's largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE's 74,000-square-foot, cutting-edge campus in New York City and 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at youtube.com/iceculinary, or join the conversation on Twitter, Instagram and Facebook to find your culinary voice™. Job Type: Part-time

Job Description The RecreationalChef Instructor will be responsible for leading hands on recreational cookingand baking classes in conformity with ICE proprietary class lessons. The Chefwill be responsible for ensuring that the highest quality food service andexperience for clients are consistently delivered. Uponhire, the Chef may have the opportunity to teach specialty Recreational classesbased on qualifications and experience. Specific Job Responsibilities: Teach a minimum of 220 recreational classes a year Lead recreational classes in conformity with ICE lesson plans Demonstrates techniques and concepts as required by the curriculum. Delivers clear, concise and organized lectures as required by the curriculum. Maintains a positive, focused learning environment during class. Assures that classes are conducted in a manner that complies with principles of food safety and sanitation. EXPERIENCEAND EDUCATIONAL REQUIREMENTS Culinary diploma and/or some form of formal Culinary Education. Culinary & Pastry background preferred Minimum of 7 years culinary experience. Previous teaching experience preferred Flexible schedule (weekends and evenings) to accommodate ICE class schedules. Evening hours: 6 p.m. to 11 p.m. Daytime hours: 10am-3pm Fine Dining and previous teaching experience preferred. Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and Excel Must possess a strong sense of urgency and attention to detail. Excellent communication skills both written and verbal; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Strong critical thinking and problem solving skills required. Ability to act within ICE's Core Behaviors of Professionalism, Accountability, Effective Communication, Positive Mind-Set and ability to Develop Self and Others. * To apply: Forward resume to Kate McCue and/or Roneeta Mewasingh Job Type: Full-time

Do you LOVE cooking? Do you LOVE working with children? Do you have an upbeat, can-do, positive, energetic personality? Can you teach a child how to cook, without cooking for them? If you answered "YES"; to these questions, then we want YOU to teach after school cooking As a Chef Educator, you will: Supervising a group of 6 - 12 students (you will be assigned an assistant if there are more than 12) Instructing and cooking up to 2 recipes/day Instructing students about safety in the kitchen Making sure the cooking space is left cleaner than it was found Shopping for groceries weekly Ensuring a safe and educational space for students to cook and learn. Partner with our internal team to identify and articulate opportunities to children and see beyond the kitchen to make a life-long impact in the lives of kids. Bonus skills: Serve Safe certified Bi-lingual (both written and verbal) Benefits of working at Cooking Round The World Exceptionally nice and smart teammates Compensation - $25 an hour for teaching, $15 an hour for setting up and cleaning Company debit card to purchase groceries for classes Flexible schedule as a part-time contractor Cooking Round the World is an affirmative action and equal opportunity, employer (AA/EOE/W/M/Vet/Disabled) and does not discriminate in recruiting, hiring, training, promotion or other employment of associates or the awarding of subcontracts because of a person's race, color, sex, age, religion, national origin, protected veteran, disability, sexual orientation, gender identity, genetics or other protected status Cooking Round the World offers culinary and cultural education for children throughout the Bay Area. Through cooking camps, classes, and field trips, we hope to share our love for different cultures and diversity with our youth. 100% of the cooking during our sessions is done by the kids under the guidance of a trained "chef" teacher. We have found that children are more willing to eat a dish or ingredient that they are unfamiliar with when THEY are the ones to put it together (and they usually end up loving it!). As we broaden their view of the world, we teach children the fundamental skill of cooking, so that they may find fun and confidence in the kitchen.

Job Description Position Summary The Career Culinary Chef will be responsible for leading hands on culinary classes in conformity with ICE lesson plans. Specific Job Responsibilities Conduct in-classroom demonstrations as required by curriculum. Demonstrate techniques and concepts as required by the curriculum. Deliver clear, concise and organized lectures as required by the curriculum. Assess student performance through observation and interaction, along with written and practical examinations. Maintain a positive, focused learning environment during class. Assure that classes are conducted in a manner that complies with principles of food safety and sanitation. Maintain accurate records of student attendance and performance. Attends meetings and faculty orientation as required. Must be available on weekends Experience & Educational Requirements Culinary diploma and/or some form of formal culinary education. Minimum of seven (7) years of culinary experience with some supervisory responsibilities. Flexible schedule (weekends and evenings) to accommodate ICE class schedules. Fine dining experience preferred. Must possess a strong sense of urgency and attention to detail. Excellent communication skills both written and verbal; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Strong critical thinking and problem-solving skills required. Must possess a strong sense of urgency and attention to detail. Excellent written and verbal communication skills; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Working knowledge of Microsoft suite of products including Outlook, PowerPoint, Word and Excel. To Apply Forward resume and cover letter to or Mission ICE is dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff. About the Institute of Culinary Education The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and The Art of Cake Decorating - with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers professional development for culinary professionals, hosts more than 500 special events each year and is home to one of the world's largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE's 74,000-square-foot, cutting-edge campus in New York City and 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at youtube.com/iceculinary, or join the conversation on Twitter, Instagram and Facebook to find your culinary voice™. Job Type: Part-time

Job Description The RecreationalChef Instructor will be responsible for leading hands on recreational cookingand baking classes in conformity with ICE proprietary class lessons. The Chefwill be responsible for ensuring that the highest quality food service andexperience for clients are consistently delivered. Uponhire, the Chef may have the opportunity to teach specialty Recreational classesbased on qualifications and experience. Specific Job Responsibilities: Teach a minimum of 220 recreational classes a year Lead recreational classes in conformity with ICE lesson plans Demonstrates techniques and concepts as required by the curriculum. Delivers clear, concise and organized lectures as required by the curriculum. Maintains a positive, focused learning environment during class. Assures that classes are conducted in a manner that complies with principles of food safety and sanitation. EXPERIENCEAND EDUCATIONAL REQUIREMENTS Culinary diploma and/or some form of formal Culinary Education. Culinary & Pastry background preferred Minimum of 7 years culinary experience. Previous teaching experience preferred Flexible schedule (weekends and evenings) to accommodate ICE class schedules. Evening hours: 6 p.m. to 11 p.m. Daytime hours: 10am-3pm Fine Dining and previous teaching experience preferred. Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and Excel Must possess a strong sense of urgency and attention to detail. Excellent communication skills both written and verbal; strong presentation and interpersonal skills. Demonstrated ability to interact in a collaborative manner with other departments and teams. Strong critical thinking and problem solving skills required. Ability to act within ICE's Core Behaviors of Professionalism, Accountability, Effective Communication, Positive Mind-Set and ability to Develop Self and Others. * To apply: Forward resume to Kate McCue and/or Roneeta Mewasingh Job Type: Full-time

?We are looking to add a driven and creative sous chef to our kitchen staff. In this role, you will work directly under our executive chef and will be responsible for our kitchen, including managing all other kitchen staff and ensuring all prepared food meets quality standards. ? The?Sous Chef leads the kitchen staff under direction of the Executive Chef to ensure quality standards of all food prepared. The sous chef determines par levels, orders, schedules, trains, evaluates, and supervises staff to all policies, regulations and quality standards.? The?Sous Chef leads the food service staff to ensure the quality of all food prepared; therefore, must have strong leadership qualities to build teamwork, supervise staff and advanced knowledge of food sanitation/safety and food service operations.?In addition, he or she must be able to work productively with other department heads, personnel, and dietary consultants. The ideal candidate for this position has a degree in culinary arts or a related field and one to two years of progressive experience in a similar role. ServSafe instructor or certified dietary manager preferred. Fluent English speaking and writing skills, good time management skills, and professional dress, speech, and behavior are all required for this position.? Responsible for training and aiding in administering direction to all Dining personnel, closely monitoring quality, food and labor costs, maintaining cleanliness standards, and ensuring excellence at this high volume? a la carte operation in accordance with Federal, State and local standards, guidelines and regulaitons. Assist executive chef with the preparation and design of food menus. ?Ensures all plates leave the kitchen meeting taste and design standards. Maintain kitchen inventory and order supplies. Must have a passion to lead people and create great teams all while ensuring a great guest experience.

Job Description The Institute of Culinary Education runs thelargest and broadest hands-on recreational cooking program in America. Founded in 1975, this program has helpeddefine what a modern cooking school could, and should be. The program drawscustomers from around the nation and world, and has won multiple IACP awardsfor excellence. Reporting directly tothe Director of the School of Recreational Cooking, the Recreational LeadInstructor is intimately involved in the broad range of management, planning,scheduling, recipe writing/editing and instruction of classes that are requiredto run the program. Specific Job Responsibilities include: · Set and maintain the overall standards for theprogram · Daily monitoring/supervision of RecreationalClasses · Instructor recruitment, hiring, and supervision · Staying current with industry trends in orderto determine/develop new classes · Lead recreational class development, menucreation, recipe testing and costing · Collaboratein the analysis and scheduling of recreational classes · Lead the staffing of all recreational classes · Lead the management of the division's overallfood costing · Establish and maintain working relationshipswith NYC chefs and restaurants for new and continued recreational class offerings · Periodic responsibilities serving asambassador for VIP chefs / special events · Teach recreational classes, including nightsand weekends You also may be assigned additionalduties/responsibilities by ICE. BACKGROUND & SKILLS · Culinary/Pastry diploma and/or some form offormal Culinary Education · Minimum of 7 years culinary experience,preferably with management and administrative experience · Minimum of 5 years recipe editing and writing · True and demonstrated passion for multipledimensions of the culinary universe · Previous teaching experience preferred · Experience in service business operations a plus · Proficiency in both culinary and pastry a plus · Excellent communication skills both writtenand verbal; strong presentation and interpersonal skills · Strong critical thinking and problem solvingskills required · Highly organized, detail oriented andproficient at multi-tasking · Proficient in Microsoft suite of productsincluding Outlook, PowerPoint, Word and Excel · Ability to work nights and weekends · Existing contacts in the NYC culinarycommunity is a plus! Salary · Commensurate with experience To Apply Please send letter and resume to: Kate McCue and/or Roneeta Mewasingh Job Type: Full-time

Overview PCC Cooks Class Assistants assist PCC Cooks Class instructors with set up, prep and greeting students. They maintain order of the classroom, including restocking supplies and cleaning. Main Job Responsibilities Provide excellent, professional customer service Assists instructors for PCC Cooks classes as scheduled Sets up room for class, assists in prep and greets students Restocks classroom pantry and cleaning supplies weekly Ensures equipment is clean and ready for class use Maintains order of the classroom Ensures department sanitation, cleanliness and safety standards are met Cleans refrigerator, ovens, and stove top as needed Communicates with PCC Cooks admin staff Qualifications and Skills Proven ability to provide excellent, professional customer service Demonstrated organizational skills Available to work evenings and weekends Comfortable working with children Ability to work independently and as part of a team Attention to detail Proven ability to communicate effectively via email Proven ability to practice safe cleaning methods and product handling Must be able to meet the physical demands of the position including standing, bending, twisting, repetitive motion, and lifting 10-30lbs. on a regular basis Must be at least 18 years of age Behaviors and Competencies PCC is a company where culture and values are at the heart of who we are and what we do. Everyone at PCC is expected to: Collaborate Demonstrate Kindness Focus on the customer Instill trust Value diversity

Job Details Description The Kitchen Assistant contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Kitchen Assistant blends a passion for cooking and entertaining to support the Resident Chef in driving business results. The Kitchen Assistant reports to the Resident Chef. Job Duties and Responsibilities: Provides an exceptional customer experience according to customer service standards. Proactively seeks out and greets customers. Supports an exceptional cooking class experience at every class by acting as an extension of the instructor. Reinforces and supports the techniques being presented in class. Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals. Consistently follows all Sur La Table policies and standard operating procedures (SOPs). Shares product assortment and services such as, gift registry and cooking classes with customers. Demonstrates products upon request of a customer or as directed by a manager. Assists with shopping for ingredients, class preparation or additional support as needed or directed by instructor. Washes dishes, cleans kitchen and preps kitchen for classes. Accurately records time worked according to SLT policy. Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office. May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks. Additional responsibilities as assigned by Resident Chef. Essential Functions: Ability to communicate verbally and work cooperatively with employees and customers. Ability to remain in a stationary position for up to 3 hours at a time. Ability to move about the work place coaching and directing class participants or while selling to customers. Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose. Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques. Ability to work a varied schedule including nights and weekends as business dictates. Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to ascend/descend ladders in order to retrieve and/or move merchandise. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. Experience and Required