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 recreational cooking. ICE offers comprehensive career training programs in the Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. ICE also operates the nation’s largest recreational cooking, baking and wine program, offering 1,500 classes to 26,000 students annually.  

Our new 72,000-square-foot facility is located at 225 Liberty Street and is open 355 days and nights a year.

For more information about ICE, please visit our website at ice.edu or connect with us @iceculinary on Facebook, Twitter and Instagram.

 The Institute of Culinary Education is an equal opportunity employer.

Are you currently a Line Cook? Have an itch to teach? Just as comfortable working alone as you would in a team? Do you want to make a few extra bucks and while maintaining a work life balance? Feel the need to network with some of the top professionals in the industry? 

The Institute of Culinary Education has an exciting Part Time opportunity to work in our Special Events Division. Our Chef Assistants represent the backbone of this division and you will be responsible for assisting our illustrious Chef Instructor(s) during our private culinary events.

This part-time position will provide an opportunity to aid in instructing guests on prep, cooking, and other miscellaneous techniques and tips. Schedule should allow flexibility to ebb and flow with ICE’s needs.

• Celebrity Chef Demonstrations
  
• Corporate Hands-on Cooking parties with the purposes of team-building, sales meetings, client entertaining or celebration events. Personal Hands-on Cooking parties for couples/ families for personal celebrations.
• Meetings & conferences, whereas a culinary setting is useful or desired (examples include a KitchenAid sales meeting and World Science Festival food seminar)

 SPECIFIC JOB RESPONSIBILITIES:

• Assist and lead guests in the preparation and cooking of a specific menu as per chosen by the group, for groups up to 90 people.
• Provide room set up for each private event including equipment, place settings, knives, cutting boards, etc…  
• Answer guest questions regarding equipment use, food preparation and cooking techniques.
• Follow instruction regarding obtaining the pulls from Stewarding.
• Continually maintain the cleanliness and organization of the kitchen and/or classroom.
• Perform other duties as assigned by Manager or Chef Instructor. 

•  Candidates must have 1 – 2 years as a line cook in a restaurant. 
  
•  Plating, knife and culinary skills are preferred.
  
•  Strong communication skills required.
  
•  Ability to bend and lift up to 40 – 60 pounds.
  
•  High school diploma or GED required; culinary degree or certification preferred. 
  
•  Front of the house or hospitality experience preferred.