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Acadia National Park 8.27
The Acadia Corporation is seeking applicants to fill immediate and fall positions (through mid October) in our retail shops and restaurant in Acadia National Park.
Maine is beautiful in the fall!
Positions include retail shop clerks ($9.00/hr + $1.00/hr bonus), experienced waitstaff ($3.75/hr + tips)dining room workers ($7.00/hr + tips + $1/hr bonus) AND kitchen workers ($9.00/hr + $1/hr bonus) HOUSING IS AVAILABLE.
Applicants MUST FILL OUT AND SUBMIT AN ACADIA CORPORATION APPLICATION, available on our website. Resumes will not be accepted without an application.
EOE
Contact Info
Leisa Graham
acadiajobs@acadia.net
Phone: 207-276-3610 ext18
http://www.coolworks.com/acadia
Leisa Graham
acadiajobs@acadia.net
Phone: 207-276-3610 ext18
http://www.coolworks.com/acadia
Georgia 8.27
Responsible for overseeing the management of all food & beverage operations. Including but not limited to - management of Sous Chef and up to four Kitchen Assistants, ordering, budget, maintaining health & safety standards. Serving meals to up to 35 guests, and staff on a daily basis, family style. Utilizing local vendors as much as possible, as well as serving vegetables from our USDA Certified Organic Garden. Prefer eight years practical hands-on experience.
We provide housing & meals to employees of Little St. Simons Island.
Little St. Simons Island is a private barrier island just off the Georgia coast. We are only accessible by boat, accommodating up to 32 guests at a time.
Bonnie@LittleStSimonsIsland.com
John's Island Club 8.16
Vero Beach, FL
CULINARY PROFESSIONALS!
John's Island Club is an exclusive private club located at the luxury residential community of John's Island in Vero Beach, FL. Our Club offers outstanding international cuisine - American Regional, Mediterranean, Asian, and fine dining in an elegant atmosphere. We offer extraordinary cuisine, imaginatively prepared, using the freshest and highest quality of local ingredients. Dining facilities and food outlets are varied and include four magnificent restaurants. Our kitchen facilities are state-of- the-art. We partner with local organic farmers and local suppliers and build our menus around fresh and organic products.
We offer outstanding seasonal opportunities (Oct-May) for strong culinarians, skilled in high quality food preparation and presentation. We seek motivated staff for line cook positions, dedicated to the culinary profession, with a strong desire to further their skills and training in a four-star culinary and fine dining environment.
Culinary school or apprenticeship program graduates are preferred. We offer competitive pay & benefits, assisted housing program, and a great place to work, learn, and play.
Equal Opportunity Employer/Drug Free Workplace
Please forward your resume to:
Human Resources - CW
John's Island Club
Fax: (772) 231-8635
Baltimore 8.14
Chef on the Go Culinary Staffing is looking to hire cooks and chefs for temporary to possibly permanent employment in restaurants, hotels, catering establishments and other areas of the food service industry.
Qualifications:
Must have at least one year steady culinary experience
Must have own transportation and own cell phone to be reached at job sites.
We conduct interviews at our downtown offices each week. If interested, please email or fax resume with references, or contact us using the info below.
400 East Pratt Street
Suite 800
Baltimore, MD 21202
Office: 443-759-3237
Fax: 443-817-0606
$12 per hour start
kristin.mason83@gmail.com
Bar Harbor, Maine 8.8
We have one position left at our luxury Bar Harbor Hotel. This Breakfast Cook position requires a great attitude, attention to guest's needs, and multitasking ability.
The ideal candidate will have had previous cooking experience organized, and eagar to please.
This is a full time job that requires the applicant to be clean cut and well manored.
Our season is from May 7 to October 25 and housing is available.
If you would like to spend a summer in Bar Harbor and Acadia national park e-mail or fax us a resume.
Contact Info
* Aaron Miles
* balancerockinn@gmail.com
Panama City, AL 8.5
Comments : CHEF NEEDED FOR NEW BOUTIQUE, 100 SEAT FINE DINING RESTAURANT
prattd1945@yahoo.com
Kingsley Pines Camp 8.5
On Panther Lake in Raymand, Maine
Kingsley Pines is a coed, non-competitive, resident camp for ages 8-15, located on Panther Lake in Raymond, Maine.
The COOK is part of a nine person staff consisting of a food service director, two cooks, and six prep cooks. He/She is responsible for helping to prepare, cook and serve 3 daily meals, supervising prep cooks, and monitoring safety and cleanliness.
Previous cooking and supervisory experience required. Seasonal position. Starts now through September 3, 2010.
Benefits include:
* Room & board
* Competitive salary
* Private living quarters
* Beautiful location
* Great working conditions
* FUN!
For more information contact Alan Kissack at alan@kingsleypines.com.
To apply, send resumes to Alan at alan@kingsleypines.com
NC - ELIZABETH CITY
Responsible for overseeing the management of all food & beverage operations. Including but not limited to - management of Sous Chef and up to four Kitchen Assistants, ordering, budget, maintaining health & safety standards. Serving meals to up to 35 guests, and staff on a daily basis, family style. Utilizing local vendors as much as possible, as well as serving vegetables from our USDA Certified Organic Garden. Prefer eight years practical hands-on experience.
We provide housing & meals to employees of Little St. Simons Island.
Little St. Simons Island is a private barrier island just off the Georgia coast. We are only accessible by boat, accommodating up to 32 guests at a time.
Bonnie@LittleStSimonsIsland.com
John's Island Club 8.16
Vero Beach, FL
CULINARY PROFESSIONALS!
John's Island Club is an exclusive private club located at the luxury residential community of John's Island in Vero Beach, FL. Our Club offers outstanding international cuisine - American Regional, Mediterranean, Asian, and fine dining in an elegant atmosphere. We offer extraordinary cuisine, imaginatively prepared, using the freshest and highest quality of local ingredients. Dining facilities and food outlets are varied and include four magnificent restaurants. Our kitchen facilities are state-of- the-art. We partner with local organic farmers and local suppliers and build our menus around fresh and organic products.
We offer outstanding seasonal opportunities (Oct-May) for strong culinarians, skilled in high quality food preparation and presentation. We seek motivated staff for line cook positions, dedicated to the culinary profession, with a strong desire to further their skills and training in a four-star culinary and fine dining environment.
Culinary school or apprenticeship program graduates are preferred. We offer competitive pay & benefits, assisted housing program, and a great place to work, learn, and play.
Equal Opportunity Employer/Drug Free Workplace
Please forward your resume to:
Human Resources - CW
John's Island Club
Fax: (772) 231-8635
Baltimore 8.14
Chef on the Go Culinary Staffing is looking to hire cooks and chefs for temporary to possibly permanent employment in restaurants, hotels, catering establishments and other areas of the food service industry.
Qualifications:
Must have at least one year steady culinary experience
Must have own transportation and own cell phone to be reached at job sites.
We conduct interviews at our downtown offices each week. If interested, please email or fax resume with references, or contact us using the info below.
400 East Pratt Street
Suite 800
Baltimore, MD 21202
Office: 443-759-3237
Fax: 443-817-0606
$12 per hour start
kristin.mason83@gmail.com
Bar Harbor, Maine 8.8
We have one position left at our luxury Bar Harbor Hotel. This Breakfast Cook position requires a great attitude, attention to guest's needs, and multitasking ability.
The ideal candidate will have had previous cooking experience organized, and eagar to please.
This is a full time job that requires the applicant to be clean cut and well manored.
Our season is from May 7 to October 25 and housing is available.
If you would like to spend a summer in Bar Harbor and Acadia national park e-mail or fax us a resume.
Contact Info
* Aaron Miles
* balancerockinn@gmail.com
Panama City, AL 8.5
Comments : CHEF NEEDED FOR NEW BOUTIQUE, 100 SEAT FINE DINING RESTAURANT
prattd1945@yahoo.com
Kingsley Pines Camp 8.5
On Panther Lake in Raymand, Maine
Kingsley Pines is a coed, non-competitive, resident camp for ages 8-15, located on Panther Lake in Raymond, Maine.
The COOK is part of a nine person staff consisting of a food service director, two cooks, and six prep cooks. He/She is responsible for helping to prepare, cook and serve 3 daily meals, supervising prep cooks, and monitoring safety and cleanliness.
Previous cooking and supervisory experience required. Seasonal position. Starts now through September 3, 2010.
Benefits include:
* Room & board
* Competitive salary
* Private living quarters
* Beautiful location
* Great working conditions
* FUN!
For more information contact Alan Kissack at alan@kingsleypines.com.
To apply, send resumes to Alan at alan@kingsleypines.com
NC - ELIZABETH CITY
PA - LINCOLN UNIVERSITY
VA - RICHMOND
TX - TYLER 6.13
Come join one of the nations top contract food services/hospitality companies. Thompson Hospitality is now searching for a qualified Chef Manager to join our team. If you are self driven, a team player with a great attitude looking for unlimited growth opportunities with a great
benefits package apply now to join our uncomparable team
Necessary Qualifications:
* High school degree is required. BA/BS in Foodservice or Culinary Management preferred.
* A minimum of five (5) years of experience in Culinary management in the hospitality industry including two (2) years of contract food service management is required
* Knowledge of financial, budgetary, accounting and computational practices
* The ability to supervise food preparation, service and clean up is also essential
* ServSafe Certification a plus
* Must be able to pass criminal background check
jobs@thompsonhospitality.com
Florida 6.11
5-6 days per week 3 PM - 11 PM. Ordering, preparing and serving with a kitchen staff of 3 for a 50 seat restaurant of the water
Great opportunity for up and coming experienced chef to showcase his skills for a casual fine dining establishment on St. Pete Beach, Florida.
pabulone@hotmail.com
http://www.patricksbaysidegrill.com
Miami 6.11
Executive chef for fine-dining restaurant in Miami
Beach. Menu is modern continental with
architectural presentations. Chef is responsible for
menu development, back of house operations, shift
execution, ordering, purchasing, maintaining high
levels of guest satisfaction.
The successful candidate will be a leader with
excellent organizational and communication skills,
highly creative, passionate, detail oriented, self-
motivated and strongly committed to total guest
satisfaction. He/she understands that truly great
restaurants are a full sensory experience that
include perfectly prepared food, remarkable
presentations and incomparable ambience.
Requirements: minimum of 5 years of full-service,
top-quality restaurant experience, culinary degree
Salary: 50000-100000
information@bartong.com
http://www.thevillabybartong.com
Oklahoma City 6.11
The position reports to the Executive Chef and will hire,train, supervise and actively participate in all the food production areas of the kitchen, but with particular emphasis on the management of the restaurant kitchen,
in order to maintain the Skirvin's high standards of quality.
Four Diamond AAA, Beautiful restored historic hotel located in downtown Oklahoma City. 225 guest room, with wonderful full service restaurant, and 24 hour room service.
Jeanenebutler@skirvinhilton.com
Piermont, NH 6.10
Camp Walt Whitman, a co-ed, residential summer camp located in Piermont, New Hampshire, offers children ages 7-15 a wide range of activities from soccer to sailing, music to rock climbing and much more.
At the present time, we are hiring our staff for the upcoming summer and are looking for a highly qualified baker. Our summer session runs from June 13th - August 14th. We provide room and board, a salary, and a travel stipend. This is a unique opportunity for someone who is interested in baking for a community of 600 people. More information can be found on our website at www.campwalt.com/staff.
Contact Info
Kathryn Cooper
kathryn@campwalt.com
Phone: 800-657-8282
http://www.campwalt.com/staff
Chippewa Hotel on Historic Mackinac Island 6.1
Seeking an experienced line cook for our fast paced, very busy Pink Pony restaurant. Serving breakfast, lunch, and dinner in our 250 seat restaurant, we only want fast and efficient prospective candidates. Room and Board available. Please fill out application at http://www.chippewahotel.com/employment-openings.cfm
Brian Bailey
brian@chippewahotel.com
Virginia 6.1
COME GROW WITH US!
Looking for creative, hard working individuals with superior knowledge and love of their craft.
Cookology is an established recreational culinary school located in Dulles Town Center. We've been featured in The Washington Post, MSNBC, The Examiner, and countless local newspapers and food blogs.
SCHEDULE:
-- Must be available Thursdays 4-10pm, Friday 4-10pm, and Saturdays from 9am-5pm. Potential for full-time.
JOB RESPONSIBILITIES:
-- Menu planning
-- Instructing hands-on cooking class (variety of skill levels/cuisines)
Candidates with a culinary degree strongly preferred.
Send resume and cover letter to apply.
Cookology is a recreational cooking school, wine bar and retail store. We offer hands-on cooking classes for adults and children, and believe that everyone, with a little practice, can make healthy, delicious meals at home.
Our professionally trained chefs teach unique culinary classes from culinary boot camp to sushi to cheese making. There are weekly wine education courses, wine and food pairing dinners, theme based classes such as singles nights and date night,
and a series of baking and pastry classes to engage every culinary curiosity.
$20/hr DOE
info@cookologyonline.com
http://www.cookologyonline.com
Manhattan 5.30
Executive Chef to manage day-to-day kitchen operations and culinary team to provide insanely fresh food and super responsive service to corporations and events. The team consists of a sous chef, 3 other kitchen staff, and approximately 6 hourly staff. This premier location has one of the best kitchens one could hope to work in with top of the line equipment. The Chef would have the freedom to select products from the local vendors of their choice. Most of the business is made up of
business to business catering and then a small percentage is high-end
$80,000-$100,000
stacey@careermovement.com
Virginia 5.21
Looking for an executive chef that has a true passion for food. Must be able to manage and lead back of the house staff, food cost and labor costs. Want someone that will bring exciting new ideas for our restaurant that focuses on food. Food specials every day and night, beer and wine 5 course tasting dinners, menu change twice a year. Beer list of over 130 bottles, wine list of 80+. We are American cuisine with goal of Modern American comfort foods "with a twist".
Great opportunity for someone looking to brand themselves in a evolving restaurant.
Local Alexandria tavern and grill, been in business for over 30 years. Recently renovated with focus on comfortable elegance with strong food program. Beer list of over 130 bottles from arounf the world, wine list of 80+ bottles, beer and wine tasting dinners once a month.
fritz1977@aol.com
Vanderbilt University 5.20
Assistant Director/Executive Chef - Dining Services Administration
Minimum Requirements:
Graduate of an accredited discipline specific program and a minimum of 96 months of relevant experience.
Preferred Education, Skills and Experiences:
Culinary Arts Degree
96+ months experience of industry and culinary management experience
Experience as an Executive Chef
Knowledgeable of global cuisine, restaurant design and quick service restaurant concepts.
Experience menu management software
Experience in restaurant, private club, resort, hotel or university setting preferred Candidates with university dining experience strongly preferred
stacy.chilando@vanderbilt.edu
Miami 5.17
CULINAIRE, a dynamic, privately-owned food and beverage management company headquartered in Dallas, is seeking a professional and enthusiastic Executive Chef for the Embassy Suites Airport in Miami, a 316 room all-suites hotel with 11,000 sq. ft. of banquet space and one restaurant.
As Executive Chef you will be responsible for:
- Supervising, teaching and training the kitchen personnel
- Food purchasing
- Establishing and managing food and labor cost controls to insure a profitable operation
- Ensuring quality, consistency and creativity are at the highest level while maximizing the operation's personnel and resources
Job Requirements: Our ideal candidate will have:
- Thorough knowledge of food handling and preparation techniques
- Restaurant / ala carte background
- Experience in production and execution of banquets
- Good safety and sanitation habits
- Experience with inventory and cost controls
- Culinary degree preferred
- 5 years of culinary experience with at least 2 years as an Executive Chef or Sous Chef in a restaurant or
hotel of similar size.
CULINAIRE provides upscale food and beverage management services to a diverse collection of accounts including cultural arts centers, hotels, restaurants, private clubs, special event venues, zoos, and retail operations. We add value to our clients' enterprises by maintaining a distinctively high level of quality in our cuisine and service. We offer our associates an entrepreneurial atmosphere with continued growth and leadership opportunities. Our best managers have a passion for the industry and a strong desire to learn and take on more responsibility. We offer a competitive base salary plus bonus program rewarding successful performance as well as medical, dental, life, disability and life insurance, 401K with company match, tuition reimbursement, paid holidays and vacation.
Equal Opportunity Employer and Drug Free Workplace
CULINAIRE Careers - Find us on Facebook!
www.culinaireintl.com
NY - Westbury 5.17
Chef with Asian & Italian Specialties
Viana Hotel & Spa
The chef is responsible for the total operation of the restaurant kitchen while providing a
high standard of food preparation and presentation. MUST HAVE ASIAN AND ITALIAN COOKING SPECIALTIES.
mpapierno@fourpointsli.com
US - TX - Horseshoe Bay 5.17
Sous Chef
Horseshoe Bay Resort
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports.
Must ensure sanitation and food standards are achieved
Horseshoe Bay Resort
Name: Kathy Rose
Title: Recruiter
Phone: 830-598-7324
Fax: 830-598-4811
Asheville, NC 5.16
Teaches all levels of courses specific to the culinary curriculum.
Assumes instruction responsibility of 17- 22 contact hours/week. Schedules five office/advising hours/week.
Utilizes assessment, planning, implementation, and evaluation to direct course/curriculum improvements.
Prepares syllabi/educational materials reflecting course objectives. Maintains student records-grades,
attendance, rotation schedules, and performance measures. Maintains involvement in professional activities
related to culinary. Serves as department ambassador. Participates in departmental/College committee assignments.
Demonstrates/facilitates diversity awareness/sensitivity. Attains and/or maintains professional certifications as applicable to field.
Coaches competition teams.
$48,744--$53,496
www.abtech.edu/jobs for more details.
krisdb21@hotmail.com
Wisconsin 5.16
Rice Lake
The executive chef acts as head/chief of kitchen and responsible for menu planning and overall management.
•Ensure quality culinary dishes are served on schedule.
•Coordinate kitchen staff and related functions. Manage preparation of meals.
•Create/plan menus. Determine portion sizes and appropriate pricing standards while considering profit/loss margins.
•Manage/oversee all kitchen staff employees to include selection, training and development.
•Determine food quantity/supply levels, and order supplies.
•Establish and maintain professional contacts with owners, staff, guests and vendors.
•Responsible for financial management of kitchen operations.
•Ensure kitchen is safe and sanitary and equipment is maintained.
rtrichie@chibardun.net
Vermont 5.16
Fast Paced 200 seat St Albans restaurant seeking experienced
individual to assist in all areas of kitchen. Culinary drive a must.
http://www.onefederalrestaurant@live.com
onefederalrestaurant@live.com
Mission Point Resort l Mackinac Island 5.13
Mission Point Resort is the largest and most complete hotel on beautiful Mackinac Island located in the upper peninsula of Michigan State. Mission Point Resort offers a true resort experience with four dining experiences ranging from fine dining to carry out picnic baskets.
If you are currently looking for an opportunity in a great work environment we are in search of a experienced, mature Sous Chef with strong culinary skills and demonstrated knowledge of all cooking techniques.
Ideal candidate will assist in the production and execution of banquet functions and or a dining outlet. Ability to work in a high volume operation is required. Creative and effective team player possessing high degree of professionalism. This individual will provide and maintain high quality standards and procedures in preparing and serving all food. The Sous Chef must maintain these standards while controlling food and labor costs, developing and training staff, and fostering positive relationships with internal and external customers. Must work well in stressful, high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Minimum three years culinary experience in a supervisory position; preferably in a high volume full service restaurant or hotel food and beverage operation
Contact Info
Irene Alisea
ialisea@missionpoint.com
North Shore of Lake Superior 5.13
If you are passionate about food, and interested in spending a summer on the North Shore of Lake Superior, then employment at The Pie Place in Grand Marais, may be just what you are looking for. We have full time and part time openings for the following positions.
Line Cook
Prep Cook
Dishwashers
Baker
Baker Assistant
Head Server
Servers
Floor Assistants
The Pie Place is a high volume restaurant, which serves a full menu – Breakfast, Lunch and Dinner, plus a large selection of Pies. All items are prepared from scratch. According to our guests visiting from the Cities, we have “the best gourmet home-cooking” you can find. We are looking for staff who are enthusiastic, and experienced in the art of cooking and baking. Salaries are competitive with the national standards, and commensurate with experience.
For further information on available positions, to submit a resume, or to request an application for employment, please contact us as noted below.
Contact Info
Clare Shaw
pieplacehr@gmail.com
French Broad Outpost Ranch 5.13
Del Rio, Tennessee
We are seeking a Prep Cook for our Dude Ranch. This starts as a seasonal job, but can work out as permanent if candidate is suited. Helping cook meals, managing waitstaff and housekeeping, assisting with all aspects when needed. 6 day work week, salary, tip pool with free room and board. Must be able to conform to ranch policies concerning work ethics and personal habits. Send resume with references and a recent photo for consideration.
Contact Info
Joann Gannon
frenchbroadriver@yahoo.com
On Lake Kezar in southern Maine
Quisisana Resort in Maine is looking for a prep cook. Minimal experience necessary. Should be good-natured and eager to learn. Come work and live at this beautiful lakeside resort in the mountains of Maine. Employment starts on June 7th and runs through August 30th.
We hire about 75 staff, most of whom are college students or recent graduates. Everyone lives and works together.
Salary, Room and board and lots of fun!
To Apply:
Call or email us.
Contact Info
Jane Orans
QuisisanaR@aol.com
Phone: 914-833-0293
http://www.quisisanaresort.com/
Maryland 5.7
Hands on,experienced chef needed to handle small but busy kitchen, in new restaurant, that is
quickly earning a great reputaion with lots of good publicity. Good simple
American and international food, small plates, baked desserts.Great Opportunity.
Small privately owned restaurant and bar serving international comfort cuisine, small plates. Lunch Dinner
Special events,. Located in a Resort town on the Chesapeake Bay
blondtrout@aol.com
Kent, CT 5.4
Club Getaway is a Sports & Adventure Resort in the Berkshire Mountains of Kent, Connecticut. Situated on over 300 acres, overlooking a sparkling mountain lake, Club Getaway is less than 2 hours from New York City and 3 hours from Boston.
Our recreation program is the most unique in the resort and vacation industry. Active adults visit on the weekends and children's groups Monday through Friday. We also have private corporate groups and Weekend Weddings.
Candidate for this seasonal resort (May-Oct) will need strong baking track record. The position is for a working, "hands on", experienced Baker and Bakers Assistant.
Applicant must work well under pressure, demonstrate a good work ethic and also able to be part of a team.
Responsibilities include maintaining food quality & presentation, ordering, inventory, sanitation and food safety.
Strong previous experience a must.
Salary includes Room and Board. Position Available May - October.
Contact Info
- Deborah Mobley
- deborah@clubgetaway.com
