Jobs at The International Culinary Center
If you’re passionate about food and love helping others to reach their goals, consider a career at The International Culinary Center.
We offer a dynamic work environment with many different types of opportunities, both inside and outside of the kitchen, and we’re always looking for bright, enthusiastic individuals to join our team. Our benefits package includes medical, dental, and life insurance and 401k with employer matching provision.
Take a look at the job openings below and send your resume and cover letter to cwhitaker@frenchculinary.com to apply.
If you would like to submit your resume for general consideration, please note what type of position you are interested in.
New York Openings
Executive Chef of Catering & Events
Hosting exceptional events for over 25 years, the Catering and Events Division of the International Culinary Center has the capabilities to host custom-tailored events on site at its New York City and San Francisco Bay Area locations. Drawing from the variety of cuisines taught at The International Culinary Center, the Catering and Events division, is recognized for its ability to provide clients a unique range of culinary experiences, including demos with internationally renowned chefs; hands-on interactive classes with world-class faculty; cocktail receptions, wine tastings, private dinners, and more.
The executive chef will be responsible for implementing and following culinary standards and overseeing the culinary operation of the onsite and offsite delivery catering and events for the division’s New York location.
Interested candidates should send a resume along with salary history/requirement to cwhitaker@frenchculinary.com.
Essential responsibilities:
- Manage day-to-day kitchen operations and culinary team including a network of on-call chefs for production needs
- Execution of quality, technique, portion, presentation, and food cost control Support management with catering proposals, menu pricing, and menu innovation
- Track food costs while managing vendors to provide cost-efficient menu selections to clients
- Estimate food consumption and requisition of food purchases
- Standardize production recipes to ensure consistent quality
- Execute all off-site catering that requires on-site support
- Responsible for expense tracking for accurate financial projections
- Ensure that appropriate sanitation, maintenance, and safety standards are followed
- Train and manage kitchen personnel and supervise all culinary activities
Daily responsibilities:
- Daily interface with director of business development and director of event operations regarding existing and pipeline business
- Daily interface with culinary team about upcoming events
- Responsible for overall production including all drop-off catering operations and all special events
- Responsible for inventory and ordering of products
- Responsible for maintaining standards in food preparation and presentation
- Work closely with the sales director on all menu components to support the sales process and ensure outstanding customer service
- Accountable for maintaining projected food cost goals
- Establish our brand in the marketplace
Qualifications:
- 5+ years industry and culinary management experience
- Ability to manage in a diverse environment with focus on client and customer services
- Previous experience with food and labor cost controls, demonstration cooking, menu development, and pricing
- Development of culinary team preferred
- Off-premise catering experience is required
- Strong organizational and time management skills
- Dedication and determination with a focus on results orientation
- Proficiency in Microsoft Office applications preferred
Expectations include:
- Successful execution of all onsite and offsite events
- Fiscal responsibility of achieving and maintaining food cost goals
- Relentless attention to customer service, technique, and detail to uphold The International Culinary Center's family of brands in the marketplace
- Profitable sales growth
- Ability to effectively interface with clients and associates and manage a diverse team of culinary staff