Chef de Cuisine (Operational 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 Chef de Cuisine serves as the Operational Chef of the GCI Restaurant and is responsible for its overall professional functioning. The role includes culinary leadership, team management, operational oversight, and instructional responsibilities as part of the student curriculum.

This position reports to Head of Culinary

Key Responsibilities

Culinary Leadership & Menu Development

Share responsibility (together with Head of Culinary) for the development and execution of the restaurant menu, including planning, trials, tastings, recipe development, bill of materials, and pricing.

Ensure high culinary standards and consistency in all menu items.

Team Management

Build the kitchen team in coordination with Head of Culinary and HR Director.

Manage, supervise, and mentor the kitchen team to maintain professional performance and a positive working environment.

Provide ongoing training for the kitchen staff, including menu training for the lobby/front‑of‑house team.

Operational Management

Oversee all kitchen operations to ensure efficiency, cleanliness, safety, and compliance with health regulations.

Manage ordering of goods, inventory control, and food cost management.

Ensure proper maintenance of all kitchen equipment and facilities.

Lead and execute meal production for events conducted in the restaurant space.

Instructional Duties

Serve as an instructor chef for students according to the approved curriculum.

Use professional, consistent, and uniform instructional language, techniques, and values aligned with GCI and JNF organizational values.

Qualifications

Minimum 4 years of professional kitchen experience

Proven experience managing a kitchen team in a high‑volume, quality‑driven kitchen environment.

Strong leadership skills with the ability to guide, motivate, and develop a diverse kitchen team.

Excellent organizational and multitasking abilities, with high attention to detail.

Strong understanding of food cost control, inventory management, and supplier coordination.

Ability to maintain exceptional standards of cleanliness, hygiene, and safety in accordance with food industry regulations.

High proficiency in modern and classical cooking techniques, plating, and kitchen operations.

Strong communication skills, with the ability to convey professional culinary language and standards to staff and students.

High level of professionalism, discretion, and integrity — consistent with a Position of Trust.

A proactive, solution‑oriented approach with strong problem‑solving abilities.

Commitment to education, mentorship, and cultivating a positive learning environment.

Flexibility, reliability, and the ability to remain composed under pressure.

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