Top 354 Chef manager Jobs in Bayonne Nj

Lead Recreational Chef & Operations Manager
The Institute Of Culinary Education, Inc —New York, NY
- $65,000 - $72,000 a year
- Weekends as needed
- Background check
- 7 years
- Microsoft Excel
- Commuter assistance
- Disability insurance
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Executive Sous Chef - Soho House New York
Soho House & Co. —New York, NY
- $90,000 - $110,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
11d
Hospitality Chef Manager
NUTRITION MANAGEMENT SERVICES —West Caldwell, NJ
- $55,000 - $65,000 a year
- Full-time
- ServSafe
- Mid-level
- 3 years
Quick Apply
8d
Culinary R&D Chef / Culinary Innovation Lead
Rajbhog Foods —Jersey City, NJ
- $95,000 - $100,000 a year
- Full-time
- 7 years
- Bachelor's degree
- Travel
- Health insurance
- Dental insurance
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Executive Sous Chef
LP Hospitality Group —New York, NY
- $85,000 - $90,000 a year
- Weekends as needed
- Hospitality
- 5 years
- Computer literacy
- Commuter assistance
- Health insurance
Quick Apply
12d
Kitchen Manager
Hillstone Restaurant Group —Hackensack, NJ
- $100,000 - $110,000 a year
- Weekends as needed
- Mid-level
- US work authorization
- Leadership
- Dental insurance
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Senior Area Executive Chef
Sodexo —Edison, NJ
- $110,075 - $142,450 a year
- Full-time
- Hospital
- 5 years
- Bachelor's degree
- Paid holidays
- Health insurance
EXECUTIVE CHEF, New Jersey
Compass Corporate —Newark, NJ
- $90,000 - $100,000 a year
- Full-time
- Background check
- Sanitation
- Cooking
- Commuter assistance
- Paid parental leave
Quick Apply
Culinary Manager
RWJBarnabas Health Corporate Services —West Orange, NJ
- $75,600 - $106,780 a year
- Weekends as needed
- Spanish
- ServSafe
- 5 years
- Paid parental leave
- Paid holidays
PERFORMANCE EXECUTIVE CHEF - Red Bulls (MLS) - Morristown NJ
Flik Hospitality Group —Morristown, NJ
- $75,000 - $100,000 a year
- Full-time
- Background check
- Bachelor's degree
- Senior level
- Commuter assistance
- Paid parental leave
Quick Apply
Chef Manager
Aramark —Newark, NJ
- $65,000 - $75,000 a year
- Full-time
- Customer service
- Sanitation
- No high school diploma
- Disability insurance
- Health insurance
Chef Manager - Orange School District
Whitsons Culinary Group —Orange, NJ
- $60,000 - $65,000 a year
- Extended hours
- School experience
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Chef Manager
Dartcor —Morristown, NJ
- $80,000 - $90,000 a year
- Full-time
- Bilingual
- Mid-level
- 3 years
- Paid holidays
- Health insurance
Quick Apply
Executive Chef
Aramark —Jersey City, NJ
- $65,000 - $74,000 a year
- Customer service
- Cooking
- Team management
- Disability insurance
- Health insurance
Chef Manager- Meadowview Hospital
Whitsons Culinary Group —Secaucus, NJ
- $55,000 - $65,000 a year
- Extended hours
- Hospital
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
13d
Culinary Purchasing Manager
Sodexo —Edison, NJ
- $81,685 - $105,710 a year
- Full-time
- Cooking
- Mid-level
- 3 years
- Paid holidays
- Health insurance
Executive Chef - Clara Maass
Aramark —Belleville, NJ
- $80,000 - $85,000 a year
- Customer service
- Cooking
- Team management
- Disability insurance
- Health insurance
Executive Chef
True Food Kitchen —Hackensack, NJ
- $90,000 - $100,000 a year
- Full-time
- Sales
- 5 years
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
9d
Executive Chef 2
Sodexo —Perth Amboy, NJ
- $70,975 - $91,850 a year
- Full-time
- Acute care
- Hospital
- Critical & Intensive Care
- Paid holidays
- Health insurance
Executive Chef (Etihad Park- Food & Beverage)
Legends Global —New York, NY
- $140,000 - $150,000 a year
- Full-time
- Cooking
- Team management
- In-person
- Disability insurance
- Health insurance

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Lead Recreational Chef & Operations Manager

The Institute Of Culinary Education, Inc -
New York, NY

Quick Apply

Job Details

Full-time
$65,000 - $72,000 a year

Benefits

Commuter assistance
Disability insurance
Health insurance
Dental insurance
401(k)
Flexible spending account
Paid time off
Vision insurance
Life insurance
Referral program

Qualifications

Project reporting
Kitchen health and safety standards
Staff supervision
Sourcing
Faculty evaluation
7 years
Lecture-based instruction
Program management
Microsoft Excel
Microsoft Outlook
Food service health code compliance
Recipe development
Cooking demonstrations
Educational events
Program development
Writing skills
Staff scheduling
Education industry recruitment experience
Content editing
Content writing
Team scheduling
Food sanitation practices
Overseeing curriculum development
Menu planning
Culinary Arts
Food service inventory management
Special events experience
Kitchen staff training
Overseeing payroll
Educational program scheduling

Full Job Description

JOB TITLE: Full-Time Recreational Lead Chef/Operations Manager

REPORTS TO: Senior Vice President

POSITION SUMMARY:

The Institute of Culinary Education runs the largest and broadest hands-on recreational cooking program in America. Founded in 1975, this program has helped define what a modern cooking school could and should be. The program draws customers from around the nation and world and has won IACP awards for excellence. Reporting directly to the Senior Vice President, the Recreational Lead Chef will manage the other Chefs within the division. The Recreational Lead Chef will work an average of 45 hours per week including teaching a minimum of 300 recreational classes per year.

KEY JOB RESPONSIBILITIES:

Program Administration (for those programs under your supervision)

Set and maintain overall standards
Instructor recruitment, interview and recommendation process
Administer all instructor evaluations
Oversee the Bi-weekly Payroll and adjust related grievances
Daily Monitoring/supervision of Culinary Operations Assistants
Manage the divisions overall food costing

Content/Recipe Development (for those programs under your supervision)

Stay current on trends and determine new classes to be provided at ICE
Execute all R+D for these classes and develop the overall curriculum using independent judgment
Engage instructors for R+D as needed

Scheduling (for those programs under your supervision)

Ensure all events are staffed properly
Responsible for booking and scheduling instructors for recreational classes
Maintain working relationships with NYC chefs and restaurants for recreational class scheduling (hiring the chef or engaging the restaurant as needed)
Source new instructors as needed – recruitment, interviews and recommendations

Recreational Division & School Representative

Periodic weekend responsibility, serve as ambassador for VIP chefs / special events
Ongoing general role as an ICE “ambassador” within the larger metro NYC culinary community
Act as Operations Manager, tasked with Manager on Duty shifts twice weekly

Calendar Upkeep

Management of internal calendar

Teaching responsibilities

Teach a minimum of 300 recreational classes/events per year, including night and weekends.
Lead recreational classes in conformity with ICE lesson plans.
Demonstrate techniques and concepts as required by the curriculum.
Deliver clear, concise and organized lectures as required by the curriculum.
Maintain a positive, focused learning environment during class.
Ensure that recreational classes are conducted in a manner that complies with principles of food safety and sanitation.
Provide the Senior Vice President with weekly reports on classes with suggestions and plans for improvements.
Oversee Culinary Operations Assistant staff during class times and assist in recruitment, interview and recommendation process
Set standards for kitchen cleanliness and organization and oversee kitchen management according to ICE’s Official Kitchen Standards using independent judgement.
Ensure proper ingredients and appropriate quantities are ordered in a timely manner in the appropriate format through the Stewarding department.
Obtain license to teach and trail our Culinary Career Program.
Additional duties/responsibilities assigned by ICE.

EXPERIENCE AND SKILLS:

Culinary/Pastry diploma and/or some form of formal Culinary Education
Minimum of 7 years of culinary experience, with management experience.
Previous teaching experience preferred
Excellent communication skills both written and verbal; strong presentation and interpersonal skills.
Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and Excel
Demonstrated ability to interact in a collaborative manner with other departments and teams.
Highly organized, detail oriented and proficient at multi-tasking
True and demonstrated passion for multiple dimensions of the culinary universe.
Flexible to work weekends
Strong critical thinking and problem-solving skills required
Experience writing, editing or testing recipes
Experience in service business operations
Existing contacts in the NYC culinary community

TO APPLY:

Forward resume and cover letter to Barry Tonkinson, Senior Vice President at [email protected]

WHAT WE OFFER:

SALARY: $65,000 to $72,000

Health Insurance

Dental Insurance

Vision Insurance

Disability Insurance

Life Insurance

Paid Time Off

Free Tuition in ICE’s Career Training programs

Flexible Spending Account

Commuter Benefits

Referral Program

401(k)

Shift:

Day shift

Evening shift

Morning shift

Work Location: In person

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: https://www.youtube.com/iceculinary

The Institute of Culinary Education is an equal opportunity employer.

Work Location: In person

Quick Apply

Refine Your Search

chef manager jobs in bayonne nj

Lead Recreational Chef & Operations Manager

Executive Sous Chef - Soho House New York

Hospitality Chef Manager

Culinary R&D Chef / Culinary Innovation Lead

Executive Sous Chef

Kitchen Manager

Senior Area Executive Chef

EXECUTIVE CHEF, New Jersey

Culinary Manager

PERFORMANCE EXECUTIVE CHEF - Red Bulls (MLS) - Morristown NJ

Chef Manager

Chef Manager - Orange School District

Chef Manager

Executive Chef

Chef Manager- Meadowview Hospital

Culinary Purchasing Manager

Executive Chef - Clara Maass

Executive Chef

Executive Chef 2

Executive Chef (Etihad Park- Food & Beverage)

I want to receive the latest job alert for chef manager in bayonne nj

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