Parttime Assistant Teppanyaki Chef Jobs in Ridgewood, NJ

JOB TITLE: Chef Assistant Part-Time

REPORTS TO: Director of Events

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.

POSITION SUMMARY:

The award-winning Institute of Culinary Education (ICE) 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).

KEY 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 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; 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 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 (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.
• 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 is essential.
• References required.

Send resume to:     and 

WHAT WE OFFER:

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

• Commuter Spending Account
• 401(k)

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.