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This job expired on January 22, 2023

Executive Chef Coltivare

  • Date Posted November 23, 2022
  • Location Ithaca, NY
  • Category Education
  • Job type Full-Time
Company description Tompkins Cortland Community College’s (TC3) culinary center, Coltivare, houses two academic degree programs: Culinary Arts and Wine Marketing.  These facilities include a public restaurant with 110 seats, event space for up to 200 guests, a demo/wine amphitheater and a Culinary Lab for student and community learning.  The culinary center provides opportunities for students to explore and be trained in a wide range of careers in the food and beverage industry. In addition to the Culinary Center in downtown Ithaca, the Farm to Bistro project includes a working organic farm on property adjacent to the TC3 Dryden campus for students in the and Sustainable Farming and Food Systems program. The farm also provides produce for use at Coltivare. Job description

EMPLOYMENT DATE:  ASAP                                        

TERM OF EMPLOYMENT:  Renewable, Full-time

JOB DESCRIPTION: The Executive Chef is responsible for all culinary operations, food cost and food production for Coltivare, while creating a quality educational environment that demonstrates best practices in the industry and maximum profitability of Coltivare. The Executive Chef is responsible for developing high quality seasonal menus that exemplify sustainability and highlight locally sourced food, including industry trends. The Executive Chef must strive to develop a culture within the kitchen that inspires energy, excitement, collaborative team work, and pride, resulting in overall guest loyalty, student success, staff satisfaction and revenue growth.

MINIMUM QUALIFICATIONS:  Associate’s degree from an accredited culinary school and 5 years related and progressive experience. Experience must include responsibility for hiring, training, supervising and performance evaluation of staff as well as solid use of kitchen controls management. 

PREFERRED QUALIFICATIONS:  Bachelor’s or advanced degree and teaching experience in an accredited culinary arts program. Direct involvement in farm to table menu development and procurement of local ingredients.

EXPECTED HIRING SALARY RANGE:   $65,000 - $75,000 Salary commensurate with experience, plus an excellent benefits package.                                                                           

Review of applicants to begin immediately and continue until position is filled.

Compensation this position is : salaried, 50k-75k Application instructions
This job expired on January 22, 2023
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