TIP  - this one saved my Ass a couple two/three times

have your possible new Boss Man/Woman e-mail pics of the kitchen, dry storage, dishroom etc.

MercenaryChefs.com Starter Kit
 
Let's get you started hunting jobs with MercenaryChefs.com
1) your resume on e-mail - if you don't have it on file, no problem. I will make one for you.
   a) I never do a cover letter on file because every job offer is different.
       customize every cover letter a little to the job (keep then short and sweet)
       i.e. "I have always loved the Mountains and your lodge........bla bla kiss ass"
2) go to US East - US West - Islands Job section on MercenaryChefs.com
    we will wait on the Outside Us jobs for now, as they take longer to hook up.
3) e-mail me the jobs you are interested in. I will send your resume out through MercenaryChefs.com
    alot of these employers know me because I am posting their job ad.
    you should get faster responses this way.
4) if you want to contact any of these jobs on your own, do it. The more resumes you have out there the better.
5) If you are responding to more than one job use the B.c.c. (blind carbon copy). Only send 2 at a time. you do not want the employers to know that you are "mass mailing" your resume. If they just see their address on your response to their job, they feel Special.
6) DO NOT give out your phone number on your resume or e-mail until you are ready. their is nothing worse than having a possible employer call and you have to ask "who are you and WHERE is this job?" it does not sound good.
7) keep track of who you e-mail and where the job is. keep this info in One Place (a notebook or spiral binder). When they contact you, you will know who you are talking to.
 
 If you want to check out other sites and jobs on your own, go to:
 hcareers.com    starchefs.com   ihirechefs.com  chef2chef.com  coolworks.com  chefjob.com  chefjobs.com

  
  
 Resume Questions: Defining Your Role
To catch an employer's attention when listing work experience your resume, don't focus on your responsibilities, focus on your accomplishments. While employers are aware of the basic outlines for common industry positions - it's a safe bet to assume that most are aware of the duties of a line cook, for example - they need to be told how you set yourself apart from other staff members and improved the business for your former employer.

For inspiration, consider the following questions:
Did you set up a new system for inventory? Improve an existing one?
How did take the initiative in your position?
Were you promoted while in your current position?
If you were in a management position, how did you motivate your team?
Did you implement a new way to reduce waste, or monitor supplies?

Employers want to know how you defined your role in the kitchen, developed your position, and left the restaurant in a better position than when you arrived. Two key accomplishments that will help you stand out are verifiable examples of ways you have saved your previous company time or money. If you can demonstrate positive ways in which you were able to contribute to your former company, your value will rise in the eyes of prospective employers and you will increase your chances of earning a new job.

other info -- this is a job description for a nice resort in South Carolina

good to have, maybe use some of this in building a resume ? shit man, hook yourself up

Relevant tertiary qualification in cooking.
Previous experience in a hotel, resort or quality restaurant.
Excellent communication skills, both written and oral

Tasks/Responsibilities:

Report to work at the scheduled time, neatly groomed and in a clean uniform.
Responsible for food receiving, distribution, storage and cooler maintenance.
Responsible for set up of all parties: equipment, food counts, food quality.
Responsible for own paper work as well as that of other Cooks.
Responsible for sanitation of own area as well as that of other Cooks.
Ensure proper stock rotation, dating and labeling of product.
Follow safety and equipment maintenance procedures.
Plan and execute of restaurant, buffet and a la carte menus, as well as catered events when necessary.
Assume lead supervisory role on shift Sous Chef's days off, carry out secondary leadership role on all other shifts.
Set up and break down of buffet and a la carte lines.
Inventory stocking and rotation.
Organization of production mise en place.
Coordinate equipment and sanitation needs with Stewarding.
Cover other kitchen positions as business demands.
Participate in innovation of cuisine to reflect industry trends and guests' palates.
In addition, other duties may be required as directed by your manager.
Physical Requirements:

Ability to stand and walk for prolonged periods.
Ability to read, write and communicate effectively in English, both written and oral.
Ability to lift up to 50lbs.
Ability to use sharp knives.
Ability to work in extreme heat and cold
May be exposed to mechanical, electrical and chemical hazards.
 

more

Roommates.com
Headed to a job that doesn't provide room & board? This site may come in handy. Registration required - it's quick and free.
 

Employer-Employee.com
A mix of articles and advice. "How to manage the challenging boss", sexual harassment info., etc
where you going man ?