Head Chef

About us
:

Galilee Culinary Institute by the Jewish National Fund is a one-of-a-kind culinary institution that combines culinary education, tourism, marketing, public relations, business and operations management, partnership and fundraising as well as restaurant operations expertise, and entrepreneurship. Based in the heart of Israel's Galilee, in Kibbutz Gonen a mountainous region and micro-climate where fertile lands, mountains, and rivers create an unparalleled location for a thriving agricultural region, GCI is a total-immersion culinary institution with a goal of population growth and narrative change for the area.

Position Summary

:The Head Chef is the lead culinarian, responsible for all experiential activities related to the culinary experience, as well as operational activities such as procurement, scheduling, hiring, and proper resourcing of classrooms and kitchens. The Head Chef supervises all culinary faculty and relevant staff and fosters the relationships and practices, internal and external, that create and embrace the school's culture and core values of Discover, Engage and Create. The Head Chef is also a liaison between the institute, restaurant, tourism and all related business operations and relevant external partners, facilitating an integrated experience across the GCI for students

**.

Key Responsibilitie**

s:
• Responsible for all culinary aspects of the institute including educational initiatives,training, and curricula for each individual program, including hybrid educational opportuniti

es
• Major educator of students via lectures, experiences, classes and tourism programmi

ng
• Oversees culinary implementation for all GCI programs: flagship, tourist, enthusiast and professional developme

nt
• Recruitment and management/supervision of culinary faculty and sta

ff
• Establishes and maintains the philosophy and culture of the Institute to support its core valu

es
• Develops, implements and oversees methods, evaluation, assessments, and competencies of courses and faculty, ensuring that all programs meet their objective

s,GCI core values, and the requirements of any relevant external entiti

es
• Creates annual budgets, food cost control and monthly reporting syst

em
• Coordination of all culinary learning experienc

es
• Works closely with all other departments to support marketing, partnerships, business development and financial objectiv

es
• Any other tasks directed by Manageme

nt
• This is a full-time position on si

**te

Qualificatio**

ns:
• Culinary industry experience to include aspects of the followi

ng:o Previous teaching/train

ingo Employment in a variety of professional kitchens with demonstrated capacities from entry-level to managem

ento R&D for innovative recipes/menu plans, product development, e

tc.
• Proven experience as a Kitchen Manager in a fine dining restaurant or luxury ho

tel
• 5+ years of management experie

nce
• Bachelor's degree prefer

red
• Excellent interpersonal and leadership skil

ls.
• Highly organized, details-oriented and disciplin

ed.
• Ability to work under pressure and multitask effective

ly.
• Solid business understanding and budget management skil

ls.
• Knowledge of food safety, sanitation and hygiene regulati

on.
• Creativity, initiative and passion for gastrono

my.
• Bilingual English/Hebrew requi

red
• This is a full-time position on site (not hybr

id)