North Carolina
Salisbury 12.8
We seek a strong and experienced sous chef seeking their first Executive Chef position. We believe in opportunity and are looking to make
that available to the best candidate with leadership abilities.
$35K-$40K
Exclusive Country Club with membership of 500 whose mission is: Commitment to quality, integrity, honor and southern hospitality.
We seek a strong and experienced sous chef seeking their first Executive Chef position. We believe in opportunity and are looking to make that available to the best candidate.
antwaun@ccofsalisbury.com
Long boat Key 11.10
sous chef
Prep skills including butchering and
baking. Good line skills on sautee and
grill. Must be able to handle three to
four hundred covers for dinner service.
Reliable transportation a must. High
energy and enthusiasm will help you
succeed here.
700.00/ week
chefthomas.lazylobsterlb@verizon.net
Daytona Beach 11.5
Halifax River Yacht Club
Executive Chef will train and manage all kitchen personnel, supervise/coordinate all related culinary activities, estimate food consumption and purchase food, control food and kitchen tool inventories, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, establish and maintain high standards of safety and sanitation, and motivate all
kitchen personnel with positive leadership.
Salary: Base + Bonus
Starting Date: Immediate
bill@altrasteel.com
The Baltimore Marriott Inner Harbor at Camden Yards is currently hiring for an Executive Chef.
The ideal candidate will have:
- A strong background in culinary AND management
- Previous experience managing a team and exhibiting leadership handling multiple outlets (Banquets and Outlets and In-room dining)
- Superior Associate relations skills
- Excellent organizational skills and a process oriented mindset
- Financial knowledge and solid administration skills
Salary: +bonus+relocation
Starting Date: ASAP
marybeth.showalter@aonhewitt.com
Mississippi 8.17
Run a full service kitchen. Order, staff, control inventory, create specials,
develop menu, price menu, daily specials, cook, train, delegate
Full service restaurant in rural Mississippi. Lunch: Appetizers, Plate Lunch, Sandwiches.
Dinner: Steaks, Seafood, Chops, Lamb, Specials, etc.
blue_levee@hotmail.com
New York City 7.28
If you have a passion for cooking, are extremely creative, have great management skills,
works great under pressure without raising ones voice, have a full respect for others, know about meditareanean and North African cuisine,
and have of experience, then I would love to hear from you.
Bistro Lamazou offers a dining experience that excites the senses: an
elegant and vibrant ambiance, gracious service and a savory and exquisite menu. The Southern European and North African cuisine is
inspired by the rhythm of the seasons and the spices of Morocco and Tunisia. Indulge yourself at the Cheese Bar with fantastic cheeses and wines,
and relax in the bar and lounge with heavenly cocktail.
Please send your resume to lamazouteam@yahoo.com with some pictures of your work.
CT - Meriden 7.26
Executive Chef Needed Immediately.
Four Points by Sheraton
The Four Points by Sheraton is currently looking to fill the Executive Chef position.
The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance. Specifically:
Creating catering packages and daily specials all while striving for creativity and quality in presentation.
Implement and administer operational procedures relating to food preparation, portion control, recipe development, menu rotation and food presentation.
Coordinate and actively participate in event operations ensuring quality and consistency.
Maintains financial responsibility for the menu mix.
Create tracking systems to monitor food and labor costs, recommending cost control improvement opportunities.
Ensure safe and sanitary work environment. Ensure staff is ServSafe Certified.
Oversees inventory of food product and coordinates product ordering and receiving.
Hires, trains, coaches, motivates and disciplines staff as needed.
Job Requirements: Our Expectations: Qualified candidates must have:
Associates Degree or Bachelor's degree is desired but not a requirtement, and a minimum of 5 years of culinary experience, and previous supervisory experience is required. Previous Executive Chef / Hotel experience preferred.
Familiar with purchasing and sanitation procedures.
Ability to work in a fast paced environment.
Extensive knowledge & skills with various computer programs for ordering, food cost analysis, and recipe cards.
ServSafe Certification
Must take a very hands on approach in the day to day operation of the kitchen.
If you are interested in the position, please forward a cover letter, resume, and salary requirements, for consideration
jaymitchell@fourpointsmeriden.com
Salisbury 12.8
We seek a strong and experienced sous chef seeking their first Executive Chef position. We believe in opportunity and are looking to make
that available to the best candidate with leadership abilities.
$35K-$40K
Exclusive Country Club with membership of 500 whose mission is: Commitment to quality, integrity, honor and southern hospitality.
We seek a strong and experienced sous chef seeking their first Executive Chef position. We believe in opportunity and are looking to make that available to the best candidate.
antwaun@ccofsalisbury.com
Long boat Key 11.10
sous chef
Prep skills including butchering and
baking. Good line skills on sautee and
grill. Must be able to handle three to
four hundred covers for dinner service.
Reliable transportation a must. High
energy and enthusiasm will help you
succeed here.
700.00/ week
chefthomas.lazylobsterlb@verizon.net
Daytona Beach 11.5
Halifax River Yacht Club
Executive Chef will train and manage all kitchen personnel, supervise/coordinate all related culinary activities, estimate food consumption and purchase food, control food and kitchen tool inventories, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, establish and maintain high standards of safety and sanitation, and motivate all
kitchen personnel with positive leadership.
Salary: Base + Bonus
Starting Date: Immediate
bill@altrasteel.com
The Baltimore Marriott Inner Harbor at Camden Yards is currently hiring for an Executive Chef.
The ideal candidate will have:
- A strong background in culinary AND management
- Previous experience managing a team and exhibiting leadership handling multiple outlets (Banquets and Outlets and In-room dining)
- Superior Associate relations skills
- Excellent organizational skills and a process oriented mindset
- Financial knowledge and solid administration skills
Salary: +bonus+relocation
Starting Date: ASAP
marybeth.showalter@aonhewitt.com
Mississippi 8.17
Run a full service kitchen. Order, staff, control inventory, create specials,
develop menu, price menu, daily specials, cook, train, delegate
Full service restaurant in rural Mississippi. Lunch: Appetizers, Plate Lunch, Sandwiches.
Dinner: Steaks, Seafood, Chops, Lamb, Specials, etc.
blue_levee@hotmail.com
New York City 7.28
If you have a passion for cooking, are extremely creative, have great management skills,
works great under pressure without raising ones voice, have a full respect for others, know about meditareanean and North African cuisine,
and have of experience, then I would love to hear from you.
Bistro Lamazou offers a dining experience that excites the senses: an
elegant and vibrant ambiance, gracious service and a savory and exquisite menu. The Southern European and North African cuisine is
inspired by the rhythm of the seasons and the spices of Morocco and Tunisia. Indulge yourself at the Cheese Bar with fantastic cheeses and wines,
and relax in the bar and lounge with heavenly cocktail.
Please send your resume to lamazouteam@yahoo.com with some pictures of your work.
CT - Meriden 7.26
Executive Chef Needed Immediately.
Four Points by Sheraton
The Four Points by Sheraton is currently looking to fill the Executive Chef position.
The successful candidate will coordinate and control total function of the kitchen pertaining to food production and quality assurance. Specifically:
Creating catering packages and daily specials all while striving for creativity and quality in presentation.
Implement and administer operational procedures relating to food preparation, portion control, recipe development, menu rotation and food presentation.
Coordinate and actively participate in event operations ensuring quality and consistency.
Maintains financial responsibility for the menu mix.
Create tracking systems to monitor food and labor costs, recommending cost control improvement opportunities.
Ensure safe and sanitary work environment. Ensure staff is ServSafe Certified.
Oversees inventory of food product and coordinates product ordering and receiving.
Hires, trains, coaches, motivates and disciplines staff as needed.
Job Requirements: Our Expectations: Qualified candidates must have:
Associates Degree or Bachelor's degree is desired but not a requirtement, and a minimum of 5 years of culinary experience, and previous supervisory experience is required. Previous Executive Chef / Hotel experience preferred.
Familiar with purchasing and sanitation procedures.
Ability to work in a fast paced environment.
Extensive knowledge & skills with various computer programs for ordering, food cost analysis, and recipe cards.
ServSafe Certification
Must take a very hands on approach in the day to day operation of the kitchen.
If you are interested in the position, please forward a cover letter, resume, and salary requirements, for consideration
jaymitchell@fourpointsmeriden.com
Asheville, NC 7.8
We are currently seeking experienced, motivated applicants for the full-time,
year-round position of Blue Ridge Dining Room and In Room Dining Chef de Cuisine. Successful candidates must have excellent attention to detail and quality, excellent plate presentation and cost control skills, as well as an extensive administrative/organizational experience
(minimum of 5 years) balanced with a strong culinary background.
sbarker@groveparkinn.com
http://www.groveparkinn.com
NC - Charlotte 7.7
Minimum of five years in the culinary field at a Four Star or Four Diamond hotel or restaurant. Must have held position of Executive Chef, Chef de Cuisine, or Executive Sous Chef for a minimum of two years at this level property.
This is a working Chef's position. The ideal candidate will need to show a history of success in team-building, creativity and systems. A proven public relations history and previous experience in pastry are an added benefit.
Self-motivation and customer service skills are essential as today's Chefs are expected to have guest contact.
Job Requirements: The Ballantyne Hotel & Lodge, a member of Starwood's Luxury Collection, is a Forbes Four-Star and AAA Four-Diamond award-winning hotel. Featuring 200 elegant hotel rooms, 14 suites, a 36-room Lodge and a four-bedroom Cottage, The Ballantyne Hotel & Lodge is conveniently located just 20 minutes from Charlotte-Douglas International Airport and downtown Charlotte. With over 30,000 square feet of indoor
and outdoor versatile event space, The Ballantyne Hotel & Lodge provides an ideal venue for meetings, weddings and social occasions.
$75,000.00 / Year
hrd@theballantynehotel.com
Panther Lake in Raymond, Maine 7.7
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. Now to September 2, 2011.
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 or fax (207) 655-4121.
You can learn more about Kingsley Pines by visiting our web site www.kingsleypines.com
We are currently seeking experienced, motivated applicants for the full-time,
year-round position of Blue Ridge Dining Room and In Room Dining Chef de Cuisine. Successful candidates must have excellent attention to detail and quality, excellent plate presentation and cost control skills, as well as an extensive administrative/organizational experience
(minimum of 5 years) balanced with a strong culinary background.
sbarker@groveparkinn.com
http://www.groveparkinn.com
NC - Charlotte 7.7
Minimum of five years in the culinary field at a Four Star or Four Diamond hotel or restaurant. Must have held position of Executive Chef, Chef de Cuisine, or Executive Sous Chef for a minimum of two years at this level property.
This is a working Chef's position. The ideal candidate will need to show a history of success in team-building, creativity and systems. A proven public relations history and previous experience in pastry are an added benefit.
Self-motivation and customer service skills are essential as today's Chefs are expected to have guest contact.
Job Requirements: The Ballantyne Hotel & Lodge, a member of Starwood's Luxury Collection, is a Forbes Four-Star and AAA Four-Diamond award-winning hotel. Featuring 200 elegant hotel rooms, 14 suites, a 36-room Lodge and a four-bedroom Cottage, The Ballantyne Hotel & Lodge is conveniently located just 20 minutes from Charlotte-Douglas International Airport and downtown Charlotte. With over 30,000 square feet of indoor
and outdoor versatile event space, The Ballantyne Hotel & Lodge provides an ideal venue for meetings, weddings and social occasions.
$75,000.00 / Year
hrd@theballantynehotel.com
Panther Lake in Raymond, Maine 7.7
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. Now to September 2, 2011.
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 or fax (207) 655-4121.
You can learn more about Kingsley Pines by visiting our web site www.kingsleypines.com
Maine's Penobscot Bay 6.17
Working aboard a Windjammer is both rewarding and fun, and will impact you with experiences, skills, and memories applicable for a life time. Crewing on the Timberwind requires hard work, intelligence, strength, agility, personal integrity and the ability to work aloft. A willingness to learn and an outgoing personality are necessary.
We're looking for a cook to start immediately. This position goes through mid October. Our cook is responsible for everything related to Galley service, from provisioning, managment, preparation, presentation, and cleanliness. All meals except for lobster bake are prepared on a ship mate wood burning cook stove, utilizing well established menus, though we encourage inspiration. All meals and baking are prepared from “scratch” as there are few processed foods served. This position requires an early riser (0430), and cooking conditions while sailing must be met with skill and effectiveness. The cook is welcome to help sail the vessel, or learn about sailing as opportunity permits.
Hiring a Deckhand to start immediately. This position also goes through mid October. Basic experience required. Responsible to the Captain and “mate” in all matters related to vessel fit out, rigging, de-rigging, and winter lay up. (Must know; or be able to learn how, to sand and paint) Deckhands will be directly involved in the operations and sailing of the Schooner, and must be able to maintain a cheerful attitude while interacting and working and living in close proximity to others. Deckhands will stand watches both under way and in port. Deckhands will provide services to the galley as required, and will at all times maintain the vessels cleanliness and appearance.
Please e-mail us with a copy of your resume and letter of inquiry. You can also call for more info.
Notice: The Schooner Timberwind is USCG documented vessel and has a zero tolerance policy regarding drugs, therfeore all deck crew must be drug free. You will be tested before sailing, and you will be further subject to random testing through out the season.
Job Contact Info
Capt. Bob Tassi
Phone: 800-759-9250
http://www.schoonertimberwind.com/
info@schoonertimberwind.com
St. Augustine 6.16
Spy is looking for a creative culinary artistic chef to prepare the items on our current upscale menu as well as create new specials. The candidate must be professional, friendly , and passionate.
We are looking for an individual who has a thorough understanding of the importance of cleanliness and is dedicated to the position.
Spy Global Cuisine & Lounge is St. Augustine’s newest and most exclusive hotspot. Spy is a modern casual fine dining restaurant that features upscale global cuisine, exotic sushi , and a trendsetting East Coast Saketini Louge
kha0819@aol.com
http://spyglobalcuisine.com
District of Columbia 6.12
Healthy Bites is looking for its next big chef to cook
up some success in the kitchen.
Applicants must have:
Previous Chef experience
Knowledge of proper food handling, temperature
control, food hygiene and quality control
Physical ability to withstand long hours of
moderately strenuous work
Ability to perform duties in a professional and
courteous manner
Effective organizational, interpersonal, and
communication skills
Good Verbal and written communication skills
Time management, organizational, and follow-up
skills
Healthy Bites is a food program that believes in
eating in a way that supports the environment and
the local economy at the same time. Our meals are
prepared with organic ingredients, and our
produce, eggs, meat and dairy are purchased from
local farmers whenever possible. When you eat
Healthy Bites meals, you not only get the freshest
food available, you also support local farmers, their
families and their communities. We use local and
organic ingredients whenever possible and take
pride in the fact that our meals are free of
hormones, antibiotics, chemicals, pesticides and
preservatives.
Please send a resume to hb.owfhiring@gmail.com
Sarasota 6.4
JOB SUMMARY:
- Supervise, and coordinate cooking school operations
- Conduct cooking classes following guidelines/standards as provided
- Promote culinary program in the cooking school and community
- Constantly maintain and enforce all VCS standards
QUALIFICATIONS:
- Professional culinary training or extensive experience in Culinary Industry
- Enthusiastic communicator, instructor and entertainer with a dedication to excellence
- Customer focused with a passion to teach
-Extensive experience teaching cooking classes
- Experience with food purchasing, costing and budgeting
-Ability to prepare a broad range of cuisines
- Manage and motivate staff
- Work a flexible schedule including nights and weekends
deirdre@lwrviking.com
Michigan 5.23
Reporting to the Executive Chef for the unit, the Chef, Operations -
French Trained is responsible for supervising two or more sous chefs and a team of cooks in a unionized environment to ensure timely production of products.
Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed.
The Operations Chef ensures meals are properly cooked, chilled, and meals are packed according to
airline specifications.
gategroup is the leading global provider of above-the-wing services. We specialize in catering and hospitality; provisioning and logistics; and onboard solutions to companies that serve people on the move. Our customers include top airlines, railroads and hotels around the world that rely on our expertise and solutions tailored to their guests,
service offerings and geographic regions
mlowden@gategourmet.com
http://www.gategourmet.jobs/
Asheville 5.5
We are currently seeking applicants for the full-time, year-round position of Banquet Sous Chef. Successful candidates must have excellent attention to detail and quality and a minimum of five (5) years’ culinary management experience,
as well as an extensive administrative/organizational experience balanced with a strong culinary background.
Salary: 36000
The Grove Park Inn Resort & Spa in Asheville, N.C.,is one of the country's most celebrated resorts. Noted for understated elegance and southern charm, Presidents and luminaries from the worlds of art, entertainment, sports and politics have stayed at this one-of-a-kind hotel. Offering sweeping views of the Blue Ridge Mountains, delectable restaurants, Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities, this AAA Four Diamond Property is listed on Fodor's
"Top 10 Luxury Spa Resorts" and Travel & Leisure’s rankings of “Top Spa Resorts” in the world.
sbarker@groveparkinn.com
http://www.groveparkinn.com
East Rockaway NY 5.5
Chef needed to run kitchen, staff, oversee production
of food and oversee kitchen is run in a clean
operation. Main focus is prepared health salads with a
focus on mediterranean flavors so a wide knowledge
of vegetables and mediterranean cuisine is ideal.
grafisalads@gmail.com
We are currently seeking applicants for the full-time, year-round position of Banquet Sous Chef. Successful candidates must have excellent attention to detail and quality and a minimum of five (5) years’ culinary management experience,
as well as an extensive administrative/organizational experience balanced with a strong culinary background.
Salary: 36000
The Grove Park Inn Resort & Spa in Asheville, N.C.,is one of the country's most celebrated resorts. Noted for understated elegance and southern charm, Presidents and luminaries from the worlds of art, entertainment, sports and politics have stayed at this one-of-a-kind hotel. Offering sweeping views of the Blue Ridge Mountains, delectable restaurants, Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities, this AAA Four Diamond Property is listed on Fodor's
"Top 10 Luxury Spa Resorts" and Travel & Leisure’s rankings of “Top Spa Resorts” in the world.
sbarker@groveparkinn.com
http://www.groveparkinn.com
East Rockaway NY 5.5
Chef needed to run kitchen, staff, oversee production
of food and oversee kitchen is run in a clean
operation. Main focus is prepared health salads with a
focus on mediterranean flavors so a wide knowledge
of vegetables and mediterranean cuisine is ideal.
grafisalads@gmail.com
Panther Lake in Raymond, Maine 5.1
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. May 3 to September 2, 2011.
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 or fax (207) 655-4121.
You can learn more about Kingsley Pines by visiting our web site www.kingsleypines.com
Food taste and food presentation is of utmost importance.
- A passion to create new and innovative menu items
- Ability to work in a high energy demanding environment
- Willing to work weekends and holidays for the summer
WHO WE ARE LOOKING FOR:
- Responsible employee with EXPERIENCE in preparing food to order
-Preferred a culinary degree for both positions
Head Chef Position:
High volume casual restaurant with 2 floors and patio is looking for a Leader in the Kitchen with experience in all aspects of kitchen operations to join our team and help us move forward with the growth of our company. This position will include development of our menu, and improvement of overall kitchen operations throughout the restaurant. This is a small staffed kitchen, you and one other Sous Chef with the possibility of a Line Cook during the Friday and Saturday rush.
The ideal candidate will have :
-5+ years as a Lead Chef or Sous Chef running a high volume, full service, casual kitchen
-A strong attention to detail in both food quality and presentation
-Ability to create and implement a fast ticket time menu based around tourist food
-A full understanding and ability to maintain cost controls in regards to labor and food cost
-Extensive experience in hiring, training and developing all positions in the back of the house
- Ability to motivate and train employees
Please reply with resume and indicate which position you are applying for.
alan@kingsleypines.com
Maine 5.1
Head Chef & Sous Chef Positions for Seasonal Restaurant (Portland)
High Volume season downtown Portland, ME company looking for EXPERIENCED and HARD WORKING HEAD or SOUS CHEF
Must be Organized with Good Knife Skills
-Who is production oriented and has good people skills.
Food taste and food presentation is of utmost importance.
- A passion to create new and innovative menu items
- Ability to work in a high energy demanding environment
- Willing to work weekends and holidays for the summer
WHO WE ARE LOOKING FOR:
- Responsible employee with EXPERIENCE in preparing food to order
-Preferred a culinary degree for both positions
Head Chef Position:
High volume casual restaurant with 2 floors and patio is looking for a Leader in the Kitchen with experience in all aspects of kitchen operations to join our team and help us move forward with the growth of our company. This position will include development of our menu, and improvement of overall kitchen operations throughout the restaurant. This is a small staffed kitchen, you and one other Sous Chef with the possibility of a Line Cook during the Friday and Saturday rush.
The ideal candidate will have :
-5+ years as a Lead Chef or Sous Chef running a high volume, full service, casual kitchen
-A strong attention to detail in both food quality and presentation
-Ability to create and implement a fast ticket time menu based around tourist food
-A full understanding and ability to maintain cost controls in regards to labor and food cost
-Extensive experience in hiring, training and developing all positions in the back of the house
- Ability to motivate and train employees
Please reply with resume and indicate which position you are applying for.
job-cpdgh-2355819237@craigslist.org
Maine 3.17
The successful candidate will be a
highly dynamic, organized individual
that is able to help provide a healthy
vibrant menu. Our spacious kitchen is a
modern, state-of-the-art facility (built
in 2001) able to provide 3 meals/day for
over 300 people. Room, board and a very
competitive salary are provided. We also
encourage our staff to take advantage of
the many activities available to our
children. If you appreciate the
outdoors, are looking for a high-paced
work environment in beautiful
surroundings… then Fernwood Cove is the
place for you!
staff@fernwoodcove.com
Asheville 3.8
We are currently seeking applicants for the full-time, year-round position of Banquet Sous Chef. Successful candidates must have excellent attention to detail and quality and a minimum of five (5) years’ culinary management experience, as well as an extensive administrative/organizational experience balanced with a strong culinary background.
Salary: 32000
The Grove Park Inn Resort & Spa in Asheville, N.C., is one of the country's most celebrated resorts. Noted for its understated elegance and southern charm, ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this one-of-a-kind hotel. Offering sweeping views of the Blue Ridge Mountains, delectable restaurants, Donald Ross golf course, award winning spa and spacious convention facilities, this AAA Four Diamond Property is listed on Fodor's "Top 10 Luxury Spa Resorts" and Travel & Leisure’s rankings of “Top Spa Resorts” in the world.
sbarker@groveparkinn.com
NY 1.28
We are seeking a passionate, highly talented and
hard working Lead Cook/Chef for a new start-up
restaurant in Southern Westchester. This
opportunity is best suited for a professional with a
strong entrepreneurial spirit and desire to build a
solid name is this competitive industry. Preferred
cuisine experience: Mediterranean.
- At least (2) two plus years experience in food
production or catering experience preferred.
- Demonstrated experience as kitchen supervisor
with proven management skills.
- Positive mental attitude, well groomed, and an
outgoing personality.
- Formal culinary training is preferred.
- Food Safety Certification
- Opening experience a plus
s_eldanaf@yahoo.com
Rehoboth Beach, DE 1.24
Job openings for summer 2011 in lovely Rehoboth Beach, De. Established fine dining restaurant one block from the ocean specializing in local and organic cuisine seeks culinary professionals that are creative and reliable. Great working condtions and a friendly and professional staff. Lots of room to flex your head and test your skills with a menu that changes often.
Please include dates you are available, references with phone numbers and something about you as a chef and personally. Please email all applications
justineplanetx@gmail.com
East Rockaway, NY 1.23
Job Description
I am opening a commissary and am in need of a
chef to head up the operations in the kitchen. We
will be dealing in the health food sector, primarily
prepared salads. You should be knowledgeable,
confident, a leader and a teacher. We are looking
for someone to grow with us in this venture, so a
young, fresh face will suffice, although experience
is never overlooked. Our facility is in the final
stages of construction and we hope to up and
running in a few short weeks. Big plus if you are
knowledgeable in nutrition as well.
grafisalads@gmail.com
Beaver Island Michigan 1.23
Chef needed for May through october seasonal fine dining waterfront restaurant.
erichodgson@mac.com
Decatur. Michigan 1.23
Lake of the Woods and Greenwoods Camps
Lead a team of 20 in preparing and cooking 3 delicious and nutritious meals daily for our 700 campers and staff.
Position requirements include:
- Management and supervision
- Ordering
- Kid Friendly Cooking
- Cooking for Large Quantities
- Experience working in a fast paced environment
Enjoy working in a friendly and fun setting while enjoying all that summer camp has to offer. Compensation includes room and board and a competitive salary.
For more information, please contact Emily at 847-242-0009 or
email Emily@Lwcgwc.com
http://www.lwcgwc.com/
Georgia 1.8
Lead culinary responsible for menu creation, inventory and product ordering,
supervision of other culinary staff. This is a working position with much time spent "on the line" ensuring quality and consistency of all product.
Destination resort in the North Ga Mountains. Menu make up is Comfort Food with Attitude.
Offering breakfast, lunch, dinner, and banquet menus with full service kitchen.
michelle@thelodgeatcopperhead.com
http://www.thelodgeatcopperhead.com
.. Camp Cayuga, a coed, residential sleepaway camp located in the Pocono Mountains of Pennsylvania is looking for a Cook. Quantity cooking experience is required as we cook for up to 600 people per meal. We operate two dining halls, one on each campus. Skills required: prepare 3 meals daily and assist with menu planning, inventory control, dining hall/ kitchen cleanliness and kitchen staff management.
Seasonal position from June 16th thru August 19th. Benefits: Good salary, free tuition for your child, room, board, laundry service, high speed internet service, satellite television, meet children and staff from all over the world.
ACA accredited.
Job Location: Honesdale, Pennsylvania (Pocono Mountains)
Starting: June 16, 2011
Ending: August 19, 2011
DESCRIPTION: Camp Cayuga is a coed nonsectarian sleepaway camp located in the beautiful Pocono Mountains of northeast Pennsylvania. Family owned and operated since 1957, Cayuga caters to normal average children of the ages 5 to 15. If you enjoy working in a friendly noncompetitive atmosphere with children and consider yourself a good role model with a genuine
interest in children, we encourage you to apply. Our staff is comprised of individuals who are college students, college graduates, teachers, and coaches. You’ll have a great time at Cayuga if you have an outgoing personality, a good sense of humor, strong teaching skills in your activity area, good leadership ability, and experience in supervising and instructing children.
BENEFITS: Meet children and high-caliber staff members from around the world!
Accept the challenges and gain valuable lifetime rewards from this experience In addition to your salary and travel allowance,
you’ll also earn tips/gratuities. Room, board, and laundry services are provided as well. Our new staff lounge provides an opportunity
for high-speed internet access. Free camper tuition is provided for Senior Staff members. Camp Cayuga is a fun place to spend your summer!
info@campcayuga.com
Asheville 11.10
Banquet Chef $55 $60k
also, Chef de Cuisine - Blue Ridge Dining Room $55 $60k (nice ! and Asheville is a cool town)
Minimum 5 years’ management experience. Organizes staff and is responsible for food production for high-volume banquet functions. Responsible for high quality, punctuality, portion control, and recipes in all banquet functions. Responsible for ordering, maintaining cleanliness of kitchen and scheduling staff. Insures adherence to standards for quality, sanitation and consistency. Must have working knowledge of restaurant financials and relevant computer applications. Responsible for staffing,
scheduling and motivating culinary team. Works closely with FOH management to evolve menus and
presentation to meet changing preferences of our guests. Candidate with have extensive administrative/organizational experience balanced with a strong culinary background.
The Grove Park Inn Resort & Spa in Asheville, N.C., is one of the country's most celebrated resorts. Noted for its understated elegance, ten U.S. Presidents and
countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this one-of-a-kind hotel. Offering sweeping views of the Blue Ridge Mountains,
delectable restaurants, Donald Ross golf course, fitness center, award winning spa and spacious convention facilities, this AAA Four Diamond Property is listed on Fodor's
"Top 10 Luxury Spa Resorts" and Travel & Leisure’s rankings of “Top Spa Resorts” in the world.
sbarker@groveparkinn.com
http://www.groveparkinn.com
Stratton Mountain Resort 11.10
Stratton, Vermont
The Stratton Way is Work & Play!
It’s like a permanent vacation with a paycheck. At Stratton Mountain Resort we sell incredible experiences. Our team is committed to bringing their passion, expertise and love of the outdoors to work every day.
We operate on a belief system that our people are our best asset. Our culture is fostered by an entrepreneurial spirit and our people's passion for playing hard and working hard. We offer employees exciting adventures of skiing, golf, hiking, tennis and other resort activities. We pride ourselves on exceptional service, teamwork and living life to the max!
Hiring Cooks for our 2010 - 2011 Winter season.
Job Summary
Working as part of the Food and Beverage team, you will assist in ensuring that the product, service and facility cleanliness are of the highest quality while delivering the best possible Guest and Employee Experience. Remember that we are a team and that we will be called upon to perform many different jobs. The success of our team depends on everyone.
Requirements
One year experience as a cook, and adequate food prep knowledge.
Exceptional communication skills, great attitude, exceptional personal grooming standards, guest service and team building abilities.
Organized
Team player
Follow the link to learn more about us and apply today!
Contact Info
http://www.coolworks.com/profile/stratton-mountain-resort/
Manhattan 11.3
New farm to table restaurant looking for experienced line cooks/ chef de partie. This is a chance to work with a highly talented Chef and Sous Chef, utilizing seasonal ingredients and whole animals. Must have the skills needed to work every station on the line. Pay is hourly based on experience. Please paste resume in body of email,
also include a cover letter telling us about yourself. Please email all inquiries to:
jon.goattown@gmail.com
Candidates must be legal to work in the United States, and be able to provide the needed documentation.
Staten Island,NY 10.14
Full time position at new café to open in the fall for breakfast, lunch and light catering. We are seeking a culinary school trained chef to run the back end of a 40-seat café, serving American cuisine, located in the New Dorp Beach area. The cafe will also function as a training site for individuals with developmental disabilities who are supervised by staff. Qualified candidates must have minimum
5 years experience at chef level with responsibilities including management, ordering, inventory, quality control and menu preparation.
careers@veryspecialplace.org
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
