West Hollywood 11.10
We are searching for an Executive Chef
with high volume experience to help with
the opening and operation of a new
landmark Hollywood location. Experience
with upscale Mexican food, cost
controls, systems of operation, previous
new restaurant opening experience. This
is a multi level prime Sunset Blvd.
restaurant that will gross upwards of 10
million a year. Need appropriate
experience for this venture.
scott@pinktaco.com
Residential Food and Beverage Manager (Seattle, WA) 11.8
RPSG Global provides integrated catering and remote site camp management services for some of the world's top construction, mining and oil & gas companies. We are a fast growing leader in providing remote site camp management, catering solutions, design services as well as building supply and erection. Our reach extends all around the world with projects currently in Papua New Guinea, Australia, Russia, Kazakhstan, Mongolia, and we are pursuing work in Panama and Mauritania. We encourage and expect integrity, good communication, a focus on team wins, and a whatever-it-takes attitude from team members at every level. If you are interested in an overseas experience with a company that is developing global business, please send us a detailed cover letter and resume.
Olympia Residential Food and Beverage Manager
Knowledge & Skills:
• Minimum 5 years experience in F&B service;
• RF safety & hygiene requirements in operational areas (restaurant, bar, store, outdoor patios, cooked food distribution via food line and to Townhouses);
• F&B legislation and organizational documents for sanitary, legal requirements, including licensing for food and beverage services with alcohol license, housekeeping, food storage, operations record keeping, production;
• Ability to plan & manage budget in the area of responsibility;
• Must have good English language skills, verbal & written;
• Russian Language skills a plus;
• Good supervisory & organizational skills;
• Excellent interpersonal & communication skills;
• Initiative & creativity;
• Customer focused.
Primary responsibilities:
The Primary responsibilities include, but are not necessarily limited to:
Managing Olympia Residential facilities: restaurant, bar, grocery store, SSB kitchen and other areas (outdoor patios, Townhouses needs & special events when requested, etc.) to the highest standards and customer expectation incorporating best practices, corporate guidelines in safe and cost efficient manner.
All kitchen, store and restaurant staff report directly to F&B Manager who organizes and coordinates their work and training.
• Liaise with Community Center Lead & Housing assistant to coordinate clients needs and regularly update them on the operational status of managed area;
• Daily toolbox and JSA meeting;
• Ensure that all areas are following all sanitary, hygiene and safety requirements;
• Ensure perfect appearance and hygiene of all service staff;
• Regularly check all areas for maintenance requirements;
• Control cashiering: correct billing, pricing etc.
• Monitor all customer complaints and insure they are resolved in a timely manner;
• Monitor and insure on appropriate coverage of personnel & resources;
• Bring new ideas to utilize the areas used by clients, staff and food stock to implement service to clients, optimize resources and saving the cost;
• Daily interface with facilities users;
• Prepare required facility procedures and monitor that they are being followed by staff and facility users;
• Ensure the quality program is being met by all Food and Beverage staff and record trainings;
• Ensure all licenses, medical books and required documentation are up to date and current;
• Ensure proper stock of consumables and food products are on site, including emergency food stock as per the contract with ENL;
• Insure the food and non-food stocks are rotated in the store and new varieties are introduced on a regular basis;
• Schedule and approve via Community Center Lead and Housing Coordinator own work hours to provide appropriate controls and supervision based on facilities use and work hours;
• Develop KPI based on Client concerns and monitor them on regularly basis with reporting to Community Center Lead and Housing Coordinator;
• Regular menu update from food & design standpoint, with approval from client prior to execution;
• Yearly program/menu preparation for special events, holidays, food nights, etc.
• Develop budget, obtain approvals and monitor budget execution for managed areas;
• Maintain inventory according to procedure;
• Understanding of cultural sensitivities and custom difference to adopt the menu & services;
• Organize periodical customers satisfactory review & follow-up actions;
• Take part in regular kitchen walkthroughs with client and timely eliminate the issues.
Other
• Interviews will be held locally.
• Position located on Sakhalin Island, Russian Far East
• Travel within Russia and overseas may be required.
• Permanent Position at Resident Status, 2 months vacation/year
• Travel costs and accommodation covered by company.
• $3,000/month base salary
If you would like to learn more about RPSG Global, visit us at: http://www.rpsgglobal.com
Aspen 9.17
Looking for career minded , hard working & dedicated individuals.If you like to work hard and play hard, this is the place for you. Our focus is working to become a 5 star 5 diamond hotel.
We are looking for both breakfast and dinner skilled individuals, must have luxury hospitality experience in a proffesional kitchen, work well under pressure and enjoy a very busy enviroment. HACCP and food safety
knowledge required. If you want to be part of the new and exciting culinary/F&B department and are serious,
jason.adams@stregis.com
Sous Chefs needed for largest station on Antarctica 8.5
AN APPLICATION IS REQUIRED to be considered for position; it is found at http://www.nanaservices.com/jobs.html.
This is an opportunity to cook for up to 1,200 people per meal per day at the largest U.S. station on Antarctica during the 2011-2012 austral summer season. Deployments may begin in mid-August or mid-September and run through February.
Chefs must have at least five years cooking experience, with a minimum of two years supervisory responsibilities in high volume facilities with diverse populations, not including convenience or fast food.
The ideal candidate is a graduate (or has training) in a culinary arts program.
You will supervise, train, and work with production and prep cooks to produce high quality, large volume meals. You will also be responsible for all items on a 30-day menu cycle, including holiday and special meals.
This position is very physically demanding requiring working a minimum six-10 hour days per week.
Those hired must pass stringent physical and dental requirements, obtain a US passport, and be a US citizen or permanent resident. Benefits include weekly salary, all travel and related expenses, food, and housing.
NANA Services is an equal opportunity employer and considers qualified applicants for employment without regard to race, color, creed, religion, national origin, sex, sexual orientation, gender identity and expression, age, disability, or Vietnam era, or other eligible veteran status, or any other state or federal protected factor. Preference will be given to Qualified NANA Shareholders, Shareholder spouses and descendents of Shareholders.
Compensation: Weekly salary, benefits, $50K life insurance policy, all travel and related expe
recruiting@nanaservices.com
California, Hawaii, New York 8.3
Are you an Executive chef who's ready for an
ultimate adventure, new job and new career?
FOOD NETWORK is seeking talented, experienced
chefs for a new competition series. Chefs will be
tested in a series of challenges in a 2-3 day
intensive to find out who earns the prestigious title
of Executive Chef at an established restaurant. If
you are ready for an opportunity and a chance to
show the entire nation your master skills, we want
to hear your story!
Name, Contact info, City/State, Resume, 2 photos
and a brief bio: JODICASTING@GMAIL.COM
Near Steamboat Springs Colorado 8.3
Thanks for checking us out.
You can see more at www.homeranch.com
We are looking for a cheerful, hard working individual to join our team of professionals to help finish out our summer and fall season.
A promotion and future employment would be possible for the right individual.
We are a dude ranch in the Colorado Rockies with plenty of recreational opportunities available.
As members of Relais and Chateaux, we provide nothing but the best in cuisine and service. A great opportunity to learn and boost your resume.
We can assist in transportation if we have the right fit.
If this opportunity sounds right for you - fax or email your resume, and then call me, Johnny Fisher, and we can work out the details.
http://www.homeranch.com
info@homeranch.com
Glacier Bay National Park, Alaska 8.3
Glacier BayFinish your summer in style. We are looking for a Cook, Server and Busser at Glacier Bay Lodge in Gustavus, Alaska. The F&B operations consist of a casual dining room with seasonal and seafood menu items, the large deck which offers amazing views and food service.
Start date: NOW
End date: 9/07
Job Contact Info
Joey Egly
Phone: 907.697.4050
http://glacierbayjobs.com
Devil's Thumb Ranch in Winter Park, CO 8.1
Business is booming in Colorado! Join us for the rest of the summer and stay for the winter.
Devil's Thumb Ranch is located in the beautiful Rocky Mountains of Colorado, just North of Winter Park.
Our Mission at Devils Thumb Ranch is to create the premier true Colorado experience. In essence, one that honors the great outdoors, our beautiful natural resources and the rugged individualism attributed to the West. A unique experience where restoration is highlighted: restoration of resources, restoration of body and restoration of spirit.
These positions begin now and have the opportunity to stay Business is booming and will continue through the winter season. We are Now Hiring for the following summer positions:
Server $4.34/hr plus tips
Restaurant Host $10/hr
Back Server/ Busser $9/hr plus tips
Line Cook $12-14/hr
Breakfast Cook $12-14/hr
Dishwasher $11/hr
Massage Therapist - service rate plus tips
Housekeeper $11/hr plus end of season bonus
Landscaper $11/hr
http://www.devilsthumbranch.com/
ssmith@devilsthumbranch.com
The Westin Seattle 7.28
experienced Cook
Experienced and qualified candidates please apply on our
website at www.westin.jobs/seattle
DEATH VALLEY NATIONAL PARK 7.28
FURNACE CREEK RESORT
Furnace Creek Resort, a lush desert oasis located 120 miles northwest of Las Vegas Nevada is looking to fill
the following position
Line Cook
We offer housing, meals and insurance to all qualified employees. Benefits include an 18 hole golf course, swimming pool, tennis courts, horseback riding and an exercise room.
Please visit us at www.furnacecreekresort.com to apply.
Seasonal Staff needed for the Lodge at Bryce Canyon 7.28
Live, work and play in one of Utah's most unique National parks!
Line Cook - Must be Serve Safe certified or willing to acquire, three years cooking experience in a full-service Bistro or fine dining establishment, must have expertise as Prep cook, Saute cook, Fry cook,
Broiler cook or Pantry Lead, must be able to lift up to 50 pounds.
Pantry Cook - 3 Positions Available - Must be Serve Safe certified or willing to acquire, must be able to lift up to 50 pounds on a regular basis, must be able to handle high volumes during peak hours in a fast-paced & high stress environment, must have verifiable knowledge of the hospitality food service industry, must be able to work
varied shifts as needed. One to two years experience in a full-service restaurant desired.
Pizzeria Cook - 4 Positions Available - Must have previous cooking experience in a pizzeria establishment.
http://foreverlodging.com/brycecanyon/
Dayton, Washington 7.28
I own an established, eclectic cafe featuring
seasonally-inspired, modern American food. I am
the day cook and I need to hire a chef to work
dinners Tues-Sat. The position allows you to
leverage your creative energy to design, develop
and maintain a small, seasonally-inspired menu
while working with a fun, energetic, hands-on
team. We are 25 miles from the Walla Walla Wine
Valley in a historic, charming, yet progressive
weinhardcafe@gmail.com
CA - Fish Camp 7.26
Banquet Sous Chef
Delaware North Companies
Tenaya Lodge is a four- diamond, 294-room world-class resort, located 2 miles from the south entrance to Yosemite National Park. The resort's revenue is $28 million year and has an employee base of 300+ associates. Visit our website at www.tenayalodge.com.
Your Role: The successful associate will:
Assist Executive Chef with management of the kitchen, including supervising activities of cooks, scheduling, training, implementation of policies and procedures. Coordinate and actively participate in event operations. Monitor food and labor costs.
Plan menus, catering packages and daily specials, maintaining financial responsibility for the menu mix.
Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications.
Maintain a clean and orderly kitchen to comply with State and local Health Department regulations.
Job Requirements: Our Expectations: Qualified associates must:
Minimum of three (3) years experience in culinary arts and thorough knowledge of food preparation, including experience in a management role specifically in a high volume restaurant and catering/banquet operations environment.
Associates degree from an accredited culinary school (or equivalent experience) as well as experience in a similar role and establishment is highly preferred.
Serve Safe Certification preferred.
cjackson@dncinc.com
Big Sky Montana 7.19
The Banquet Chef is responsible for all aspects of the convention kitchen operations. The Banquet Chef will support the Executive Chef in all areas from administrative to day to day operations. Although based at the Convention Kitchen, the Banquet Chef may be assigned to other outlets as business levels dictate.
•Responsible for all aspects of the operations of convention kitchen
•Assists in the recruitment, hiring and training of staff..
•Assists in implementing and managing systems of cost controls for food, labor and supplies.
•Maintains the highest levels of cleanliness, organization and sanitation.
•Assists in developing culinary concepts and associated menus.
bigskyhr@bigskyresort.com
http://www.bigskyresort.com/jobs
Rocky Mountain National Park 7.8
Colorado
Inquire NOW and be cooking with us soon!
Assists the Executive & Sous Chef in all areas of daily restaurant & special event preparations.
Includes sauces, saute, fry, grill, garnish, and baking. Must be well organized, have excellent cleaning/sanitation standards with ability to follow and read recipes. Must be highly motivated working as a part of our team in a high volume fast paced atmosphere.
At least 5 years experience preferred.
We have housing one block from the Lodge.
Rate of pay: $9-12 (DOE)
Please visit our web site for more information!
Job Contact Info
Dustin Barnes
Phone: 970-627-8144
http://www.davenhavenlodge.com/DHL_employment.htm
MT - Greenough 7.7
Come join the leadership team that runs the only true luxury resort in Montana. Enjoy working in a five-star environment that has received tons of amazing press since its opening in 2005. The luxury of the accommodations and quality of cuisine are only surpassed by the beauty of Montana.
The Executive Chef for The Resort at Paws Up is responsible for multiple outlets and experiences in a variety of locations on the sprawling 37,000 acres.
Experience with multiple outlets in a resort setting is required as well as banquet products is necessary. This is a working chef position.
hr@pawsup.com
Northwest Montana 7.7
Are you a baker? Comfortable with ranch style hardy breakfasts for 15 to 20 people? How about putting together upscale ranch style dinners for up to 35 people, family style and buffet style with homemade breads, desserts, appetizers, fresh salads and vegetables, and entrees of beef, poultry, pork, and fish made in a wide variety of ways. You will be working with another fine cook/chef already established with the ranch routines and menu favorites.
Excellent salary plus room and board. Position starts NOW, and runs through the end of October. See who we all are on the Staff Page of our website www.mmgranch.net and come join us!
info@mmgranch.net
Kings Canyon National Park 6.17
South San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.com
Cody, Wyoming 8.16
Superb Italian restaurant in Cody, Wyoming seeking experienced line cook,
preferably with italian cuisine and pizza experience. Year round/fulltime position. Close to skiing in winter, fishing in summer, and Yellowstone Park. Great community. References required.
Contact Info
* Jay Linderman
* jaylinderman53@aol.com
Sonoma County, CA. 8.14
Coastal Redwwod hills, 100 mi. north of SF
PREP/ KITCHEN HELP for Mid-September
Living and working at Ratna Ling Retreat Center inspires inner growth while living in a community of resident volunteers from around the world. Includes housing, meals, classes on a range of Buddhist subjects, monthly living allowance of $150 per month.
Work in our beautiful state-of-the-art kitchen in an environment where personal inner inquiry, cooperation and spiritual values are supported.
Located 100 miles north of San Francisco in the Redwood coastal hills of western Sonoma County, Ratna Ling accommodates up to 40 retreat guests and 25 resident staff.
Ratna Ling’s resident volunteers work hard for little pay, but there are more than just material benefits: the beauty of the natural surroundings, the support of a community of spiritually oriented people, and the invitation to explore ancient wisdom teachings can inspire a wealth of positive change.
This is more than just an opportunity to gain work experience in a large new kitchen. It is also a chance to acquire valuable inner knowledge
Please have at least one year of kitchen experience with good organizational skills, able to take instructions and a positive, flexible attitude.
Need not to be Buddhist to apply. Minimum commitment is 6 months, preferred 1 year.
Email dharmavols@nyingma.org
or call 510-981-1987 for requirements,
details and an application.
Stevens Pass Resort 8.5
Leavenworth, Washington
Stevens Pass is seeking an experienced, high energy Kitchen Manager to join our team. We live, work, and play in the beautiful Cascade Mountains and seek others with a passion for this lifestyle.
Required: Ability to work and lead in a fast paced environment, experience managing high volume kitchen facilities, experience managing 30+ employees, strong communication skills, and a commitment to high standards. Must have experience leading in kitchen operations with a strong understanding of overall operations including proven experience training, directing, and motivating teams of employees. Must be competent in Microsoft Office Applications, specifically Word and Excel. Minimum 2 years kitchen management experience.
This is a full time, seasonal, seven month position with a competitive salary and strong benefits package including full coverage health insurance, PTO, and sick time. This position reports to the Executive Chef.
Note: This is an abbreviated description.
Contact Info
* Human Resources
* http://www.stevenspass.com
Rocky Mountain Gateway 8.1
Estes Park, Colorado
Located at the Fall River Entrance to Rocky Mountain National Park, Rocky Mountain Gateway is surrounded by splendorous mountains that offer opportunities for hiking, exploring, wildlife viewing and more.
We operate the Rocky Mountain Gateway Gift Shop, Grocery Store, Ice Cream Shop and the Trailhead Restaurant.
Room & Board
Shared rustic cabins with payroll deduction and generously discounted meal plan.
Other Perks
Great location at National Park entrance for outdoor fun and indoor work experience interacting with people from around the world. We have on-site grocery, laundromat facility and stables. Near downtown Estes Park.
Free shuttle service is available to downtown Estes Park and some locations in Rocky Mountain National Park.
Come join us for work and play this summer!
Contact Info
* rockymountaingatewayjobs@gmail.com
* Phone: 9705770043
* Fax: 9705770043
* http://www.rockymountaingateway.net/
Sonnenalp Resort of Vail 8.1 this is not vail
this is the job above
sorry - bourbon
Vail, Colorado
The Sonnenalp Resort of Vail is currently hiring Line Cooks to begin immediately. Two years minimum cooking experience required. Culinary arts degree preferred. $12/hour and up depending on experience.
Contact Info
* Kathy Roseberry-Duffy
* kroseberry@sonnenalp.com
* Phone: 970-479-5412
* Fax: 970-479-5498
* http://www.sonnenalp.com
Laramie River Ranch 8.1
North central Colorado's beautiful Rocky Mountains
Laramie River Dude Ranch needs your help.
Wranglers round up horses each morning, groom, saddle, guide guests on trail rides, give guests instruction in basic horsemanship, train horses, perform barn and tack maintenance, trail maintenance, fencing, and general ranch chores.
The prep cook’s role is the most diverse in the kitchen. Prep cooks clean dishes, pots, and pans and assist the chef with the production of meals and baked goods. Other miscellaneous duties include putting away food deliveries and the cleaning of work areas, coolers, and floors.
Read all about us on our web site - www.LRRanch.com.
Or visit our employment page directly www.LRRanch.com/jobs.html.
Contact Info
* Kathy Smith
* Kathy@LRRanch.com
* Phone: 970-435-5716
* http://www.lrranch.com/jobs.html
Red Canyon Lodge 8.1
Flaming Gorge National Recreation Area, Northeatern Utah
Spend the rest of the summer season at Flaming Gorge's Premier Resort! We are located in the heart of the scenic Flaming Gorge National Recreation Area in Northeastern Utah. Outdoor recreation includes awesome fishing, hiking, mountain biking, boating, horseback riding and abundant watchable wildlife. Our scenic restaurant offers a full service menu that features wild game, pastas, specialty salads and hand-cut steaks. Our guest lodging is a variety of hand-crafted log cabins along the shores of a beautiful private lake. We are known for our friendly customer service and informal style. Learn more about us at www.redcanyonlodge.com.
Cook postions start at $10 or more depending on your experience. We will also review your employment within 30 days of hiring for an additional wage increase. Duties include food preparation, maintaining kitchen sanitation and working as part of a team.Our season runs from early April through mid-October. Simple cabin housing is available for those over 21, at a small monthly rental fee. Benefits include resort discounts, end of season bonus and one meal/shift.
Contact Info
* Gretchan Bru
* info@redcanyonlodge.com
* Phone: 435.889.3759
* Fax: 435.889.5106
* http://www.redcanyonlodge.com
Xanterra Parks & Resorts--Zion Lodge 7.22
Zion National Park--surrounded by 2500' cliffs
POSITION TITLE: Executive Chef
REPORTING RELATIONSHIP: Reports to the Lodge Manager, F&B Director
RESPONSIBILITIES:
· Train and document training of all kitchen personnel.
· Delegate daily tasks to leads and follow up of all lead performances.
· Effective enforcement of all Xanterra and Food and Beverage policies and procedures.
· Maintain and develop recipes and ensure their daily use.
· Monitor and evaluate performance of all Kitchen Staff. Prepare timely mid and final season employee evaluations and turn in to H.R.
· Prepare effective and efficient schedules on a timely basis and post at least three (3) days before the start of new workweek. Turn in schedules adjustments, attendance notices and past weeks schedules to Location/Operation Manager every Thursday.
· Initiate corrective action, retraining, coaching and discipline as needed.
· Verify payroll hours daily and weekly for kitchen employees.
· Implementing cost control functions to achieve plan.
· Preform daily safety and sanitation inspections.
· Develop daily features, their costs production and presentation to wait staff.
· Resolution of conflicts and administering consistent disciplinary action when necessary.
· Achieve guest comment-good to excellent-average scores in excess of 92%.
· Coordinates daily with storekeeper regarding ordering and special purchases.
· To perform all other appropriate duties as determined by supervisors.
· The accurate and timely completion of all reports i.e. Accidents.
· Achieve food cost goals
KNOWLEDGE, SKILLS AND ABILITIES:
* Certification by Serv-Saf.
* Working knowledge of regulation NPS health codes.
* Attendance at weekly Food and Beverage meetings and manager meetings.
* Consistent adherence to all Xanterra and Food and Beverage policies/procedures.
* Appropriate maintenance of accurate records and files.
* Daily communications with the Food and Beverage director.
* Consistent monitoring of food sanitation and quality.
* Effective and cooperative communication with all departments.
EXPERIENCE:
· Strong leadership and communication skills.
· Organizational command, supervision, staffing, scheduling etc.
· Demonstrated knowledge of labor, food and operational budgets.
· Three (3) years progressive supervisory experience in the restaurant industry.
To be considered apply online at www.xanterra.com
eoe/aa/d/v
Contact Info
* David Johnson
* davidjohnson@xanterra.com
Livingston, MT 7.13
50 miles from Yellowstone Park
We are looking for individuals who are seeking seasonal work (Starting as soon as possible - September 15)
in a warm and hospitable environment. Our swing shifters do it all and by that we mean (but do not limit to): cooks assistant, server, dish washer, cabin cleaner, etc.. Our staff is composed of 10 - 12 members and we emphasize team work amongst all who join us for the summer. All applicants must have good to excellent people skills and be able to exemplify this throughout our season. Please contact us with any questions and we would be happy to discuss our employment opportunities with you further (888-395-5151). We look forward to hearing from you soon!
Contact Info
* Jeff & Deanna Cahill
* jeff63ranch@hotmail.com
* Phone: 888-395-5151
* http://www.sixtythree.com/
The Lodge at Bryce Canyon 7.13
The Lodge at Bryce Canyon is the only lodging in this beautiful National Park. Hiking, photograp...
GENERAL DESCRIPTION: Plan, direct, and coordinate Food and Beverage activities of The Lodge to maximize profit, minimize food costs and create a superior customer food experience.
ESSENTIAL DUTIES/RESPONSIBILITIES/FUNCTIONS:
* Conducts & reviews the selection process for all F & B staff..
* Develops Marketing plans, fundamentals & applications.
* Uses Sales Staff effectively & efficiently.
* Daily follow up & communications with Groups, Tours & Event prospects.
* Develop New & Improved Menus with the Executive Chef.
* Communicates constantly & consistently with all managers, staff & guests.
* Develops F & B Standards for Safety, Sanitation & Guest Services.
* Work cooperatively with co-workers and supervisors
* Maintain regular and punctual attendance at work.
* All other duties as assigned.
MARGINAL JOB FUNCTIONS:
* Resolves Guest & Staff issues using the “open door” policy.
* Institutes, Enforces & Documents all incidents pertaining to staff or guests.
* Orders, inventories, stores, secures, prices for sale, markets and documents all foods & beverages sold on premises.
* Delegates & Assigns the tasks necessary to maintain the F & B operation.
* Train, Mentor, Direct & Evaluate the performance of all F & B staff members.
Contact Info
* Diane Major
* dmajor@brycecanyonforever.com
* Phone: 435-834-8720
* Fax: 435-834-8753
* http://foreverlodging.com/brycecanyon/
Sous Chef – Mt. Rainier National Park 7.11
Ensure that all kitchen productions are nutritious, safe, eye appealing and properly flavored as well as coordinate activities concerning all back of house operations and personnel during Executive Chef’s absence.
Prerequisites: High school graduate or equivalent. One year similar high-volume experience preferred. Must own chef knives; Washington state food handlers or ServSafe certification preferred.
Sous Chef’s duties include:
* Give working direction to cook line and kitchen staff.
* Have working knowledge of culinary terms and proven ability to make soups, sauces and dressings from scratch.
* Be able to prepare all items from dining room menu and take lead position on cook line as scheduled.
* Supervise cooking personnel to conform to recipes and standards of appearance and taste.
* Control food cost by following established portion control guidelines.
* Train kitchen personnel.
Click here for a full job description: http://rainier.iapplicants.com/ViewJob-23280.html
California 6.13
Reply to: 1wildfish@comcast.net
We are searching for an Executive Chef
with high volume experience to help with
the opening and operation of a new
landmark Hollywood location. Experience
with upscale Mexican food, cost
controls, systems of operation, previous
new restaurant opening experience. This
is a multi level prime Sunset Blvd.
restaurant that will gross upwards of 10
million a year. Need appropriate
experience for this venture.
scott@pinktaco.com
Residential Food and Beverage Manager (Seattle, WA) 11.8
RPSG Global provides integrated catering and remote site camp management services for some of the world's top construction, mining and oil & gas companies. We are a fast growing leader in providing remote site camp management, catering solutions, design services as well as building supply and erection. Our reach extends all around the world with projects currently in Papua New Guinea, Australia, Russia, Kazakhstan, Mongolia, and we are pursuing work in Panama and Mauritania. We encourage and expect integrity, good communication, a focus on team wins, and a whatever-it-takes attitude from team members at every level. If you are interested in an overseas experience with a company that is developing global business, please send us a detailed cover letter and resume.
Olympia Residential Food and Beverage Manager
Knowledge & Skills:
• Minimum 5 years experience in F&B service;
• RF safety & hygiene requirements in operational areas (restaurant, bar, store, outdoor patios, cooked food distribution via food line and to Townhouses);
• F&B legislation and organizational documents for sanitary, legal requirements, including licensing for food and beverage services with alcohol license, housekeeping, food storage, operations record keeping, production;
• Ability to plan & manage budget in the area of responsibility;
• Must have good English language skills, verbal & written;
• Russian Language skills a plus;
• Good supervisory & organizational skills;
• Excellent interpersonal & communication skills;
• Initiative & creativity;
• Customer focused.
Primary responsibilities:
The Primary responsibilities include, but are not necessarily limited to:
Managing Olympia Residential facilities: restaurant, bar, grocery store, SSB kitchen and other areas (outdoor patios, Townhouses needs & special events when requested, etc.) to the highest standards and customer expectation incorporating best practices, corporate guidelines in safe and cost efficient manner.
All kitchen, store and restaurant staff report directly to F&B Manager who organizes and coordinates their work and training.
• Liaise with Community Center Lead & Housing assistant to coordinate clients needs and regularly update them on the operational status of managed area;
• Daily toolbox and JSA meeting;
• Ensure that all areas are following all sanitary, hygiene and safety requirements;
• Ensure perfect appearance and hygiene of all service staff;
• Regularly check all areas for maintenance requirements;
• Control cashiering: correct billing, pricing etc.
• Monitor all customer complaints and insure they are resolved in a timely manner;
• Monitor and insure on appropriate coverage of personnel & resources;
• Bring new ideas to utilize the areas used by clients, staff and food stock to implement service to clients, optimize resources and saving the cost;
• Daily interface with facilities users;
• Prepare required facility procedures and monitor that they are being followed by staff and facility users;
• Ensure the quality program is being met by all Food and Beverage staff and record trainings;
• Ensure all licenses, medical books and required documentation are up to date and current;
• Ensure proper stock of consumables and food products are on site, including emergency food stock as per the contract with ENL;
• Insure the food and non-food stocks are rotated in the store and new varieties are introduced on a regular basis;
• Schedule and approve via Community Center Lead and Housing Coordinator own work hours to provide appropriate controls and supervision based on facilities use and work hours;
• Develop KPI based on Client concerns and monitor them on regularly basis with reporting to Community Center Lead and Housing Coordinator;
• Regular menu update from food & design standpoint, with approval from client prior to execution;
• Yearly program/menu preparation for special events, holidays, food nights, etc.
• Develop budget, obtain approvals and monitor budget execution for managed areas;
• Maintain inventory according to procedure;
• Understanding of cultural sensitivities and custom difference to adopt the menu & services;
• Organize periodical customers satisfactory review & follow-up actions;
• Take part in regular kitchen walkthroughs with client and timely eliminate the issues.
Other
• Interviews will be held locally.
• Position located on Sakhalin Island, Russian Far East
• Travel within Russia and overseas may be required.
• Permanent Position at Resident Status, 2 months vacation/year
• Travel costs and accommodation covered by company.
• $3,000/month base salary
If you would like to learn more about RPSG Global, visit us at: http://www.rpsgglobal.com
Aspen 9.17
Looking for career minded , hard working & dedicated individuals.If you like to work hard and play hard, this is the place for you. Our focus is working to become a 5 star 5 diamond hotel.
We are looking for both breakfast and dinner skilled individuals, must have luxury hospitality experience in a proffesional kitchen, work well under pressure and enjoy a very busy enviroment. HACCP and food safety
knowledge required. If you want to be part of the new and exciting culinary/F&B department and are serious,
jason.adams@stregis.com
Sous Chefs needed for largest station on Antarctica 8.5
AN APPLICATION IS REQUIRED to be considered for position; it is found at http://www.nanaservices.com/jobs.html.
This is an opportunity to cook for up to 1,200 people per meal per day at the largest U.S. station on Antarctica during the 2011-2012 austral summer season. Deployments may begin in mid-August or mid-September and run through February.
Chefs must have at least five years cooking experience, with a minimum of two years supervisory responsibilities in high volume facilities with diverse populations, not including convenience or fast food.
The ideal candidate is a graduate (or has training) in a culinary arts program.
You will supervise, train, and work with production and prep cooks to produce high quality, large volume meals. You will also be responsible for all items on a 30-day menu cycle, including holiday and special meals.
This position is very physically demanding requiring working a minimum six-10 hour days per week.
Those hired must pass stringent physical and dental requirements, obtain a US passport, and be a US citizen or permanent resident. Benefits include weekly salary, all travel and related expenses, food, and housing.
NANA Services is an equal opportunity employer and considers qualified applicants for employment without regard to race, color, creed, religion, national origin, sex, sexual orientation, gender identity and expression, age, disability, or Vietnam era, or other eligible veteran status, or any other state or federal protected factor. Preference will be given to Qualified NANA Shareholders, Shareholder spouses and descendents of Shareholders.
Compensation: Weekly salary, benefits, $50K life insurance policy, all travel and related expe
recruiting@nanaservices.com
California, Hawaii, New York 8.3
Are you an Executive chef who's ready for an
ultimate adventure, new job and new career?
FOOD NETWORK is seeking talented, experienced
chefs for a new competition series. Chefs will be
tested in a series of challenges in a 2-3 day
intensive to find out who earns the prestigious title
of Executive Chef at an established restaurant. If
you are ready for an opportunity and a chance to
show the entire nation your master skills, we want
to hear your story!
Name, Contact info, City/State, Resume, 2 photos
and a brief bio: JODICASTING@GMAIL.COM
Near Steamboat Springs Colorado 8.3
Thanks for checking us out.
You can see more at www.homeranch.com
We are looking for a cheerful, hard working individual to join our team of professionals to help finish out our summer and fall season.
A promotion and future employment would be possible for the right individual.
We are a dude ranch in the Colorado Rockies with plenty of recreational opportunities available.
As members of Relais and Chateaux, we provide nothing but the best in cuisine and service. A great opportunity to learn and boost your resume.
We can assist in transportation if we have the right fit.
If this opportunity sounds right for you - fax or email your resume, and then call me, Johnny Fisher, and we can work out the details.
http://www.homeranch.com
info@homeranch.com
Glacier Bay National Park, Alaska 8.3
Glacier BayFinish your summer in style. We are looking for a Cook, Server and Busser at Glacier Bay Lodge in Gustavus, Alaska. The F&B operations consist of a casual dining room with seasonal and seafood menu items, the large deck which offers amazing views and food service.
Start date: NOW
End date: 9/07
Job Contact Info
Joey Egly
Phone: 907.697.4050
http://glacierbayjobs.com
Devil's Thumb Ranch in Winter Park, CO 8.1
Business is booming in Colorado! Join us for the rest of the summer and stay for the winter.
Devil's Thumb Ranch is located in the beautiful Rocky Mountains of Colorado, just North of Winter Park.
Our Mission at Devils Thumb Ranch is to create the premier true Colorado experience. In essence, one that honors the great outdoors, our beautiful natural resources and the rugged individualism attributed to the West. A unique experience where restoration is highlighted: restoration of resources, restoration of body and restoration of spirit.
These positions begin now and have the opportunity to stay Business is booming and will continue through the winter season. We are Now Hiring for the following summer positions:
Server $4.34/hr plus tips
Restaurant Host $10/hr
Back Server/ Busser $9/hr plus tips
Line Cook $12-14/hr
Breakfast Cook $12-14/hr
Dishwasher $11/hr
Massage Therapist - service rate plus tips
Housekeeper $11/hr plus end of season bonus
Landscaper $11/hr
http://www.devilsthumbranch.com/
ssmith@devilsthumbranch.com
The Westin Seattle 7.28
experienced Cook
Experienced and qualified candidates please apply on our
website at www.westin.jobs/seattle
DEATH VALLEY NATIONAL PARK 7.28
FURNACE CREEK RESORT
Furnace Creek Resort, a lush desert oasis located 120 miles northwest of Las Vegas Nevada is looking to fill
the following position
Line Cook
We offer housing, meals and insurance to all qualified employees. Benefits include an 18 hole golf course, swimming pool, tennis courts, horseback riding and an exercise room.
Please visit us at www.furnacecreekresort.com to apply.
Seasonal Staff needed for the Lodge at Bryce Canyon 7.28
Live, work and play in one of Utah's most unique National parks!
Line Cook - Must be Serve Safe certified or willing to acquire, three years cooking experience in a full-service Bistro or fine dining establishment, must have expertise as Prep cook, Saute cook, Fry cook,
Broiler cook or Pantry Lead, must be able to lift up to 50 pounds.
Pantry Cook - 3 Positions Available - Must be Serve Safe certified or willing to acquire, must be able to lift up to 50 pounds on a regular basis, must be able to handle high volumes during peak hours in a fast-paced & high stress environment, must have verifiable knowledge of the hospitality food service industry, must be able to work
varied shifts as needed. One to two years experience in a full-service restaurant desired.
Pizzeria Cook - 4 Positions Available - Must have previous cooking experience in a pizzeria establishment.
http://foreverlodging.com/brycecanyon/
Dayton, Washington 7.28
I own an established, eclectic cafe featuring
seasonally-inspired, modern American food. I am
the day cook and I need to hire a chef to work
dinners Tues-Sat. The position allows you to
leverage your creative energy to design, develop
and maintain a small, seasonally-inspired menu
while working with a fun, energetic, hands-on
team. We are 25 miles from the Walla Walla Wine
Valley in a historic, charming, yet progressive
weinhardcafe@gmail.com
CA - Fish Camp 7.26
Banquet Sous Chef
Delaware North Companies
Tenaya Lodge is a four- diamond, 294-room world-class resort, located 2 miles from the south entrance to Yosemite National Park. The resort's revenue is $28 million year and has an employee base of 300+ associates. Visit our website at www.tenayalodge.com.
Your Role: The successful associate will:
Assist Executive Chef with management of the kitchen, including supervising activities of cooks, scheduling, training, implementation of policies and procedures. Coordinate and actively participate in event operations. Monitor food and labor costs.
Plan menus, catering packages and daily specials, maintaining financial responsibility for the menu mix.
Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications.
Maintain a clean and orderly kitchen to comply with State and local Health Department regulations.
Job Requirements: Our Expectations: Qualified associates must:
Minimum of three (3) years experience in culinary arts and thorough knowledge of food preparation, including experience in a management role specifically in a high volume restaurant and catering/banquet operations environment.
Associates degree from an accredited culinary school (or equivalent experience) as well as experience in a similar role and establishment is highly preferred.
Serve Safe Certification preferred.
cjackson@dncinc.com
Big Sky Montana 7.19
The Banquet Chef is responsible for all aspects of the convention kitchen operations. The Banquet Chef will support the Executive Chef in all areas from administrative to day to day operations. Although based at the Convention Kitchen, the Banquet Chef may be assigned to other outlets as business levels dictate.
•Responsible for all aspects of the operations of convention kitchen
•Assists in the recruitment, hiring and training of staff..
•Assists in implementing and managing systems of cost controls for food, labor and supplies.
•Maintains the highest levels of cleanliness, organization and sanitation.
•Assists in developing culinary concepts and associated menus.
bigskyhr@bigskyresort.com
http://www.bigskyresort.com/jobs
Rocky Mountain National Park 7.8
Colorado
Inquire NOW and be cooking with us soon!
Assists the Executive & Sous Chef in all areas of daily restaurant & special event preparations.
Includes sauces, saute, fry, grill, garnish, and baking. Must be well organized, have excellent cleaning/sanitation standards with ability to follow and read recipes. Must be highly motivated working as a part of our team in a high volume fast paced atmosphere.
At least 5 years experience preferred.
We have housing one block from the Lodge.
Rate of pay: $9-12 (DOE)
Please visit our web site for more information!
Job Contact Info
Dustin Barnes
Phone: 970-627-8144
http://www.davenhavenlodge.com/DHL_employment.htm
MT - Greenough 7.7
Come join the leadership team that runs the only true luxury resort in Montana. Enjoy working in a five-star environment that has received tons of amazing press since its opening in 2005. The luxury of the accommodations and quality of cuisine are only surpassed by the beauty of Montana.
The Executive Chef for The Resort at Paws Up is responsible for multiple outlets and experiences in a variety of locations on the sprawling 37,000 acres.
Experience with multiple outlets in a resort setting is required as well as banquet products is necessary. This is a working chef position.
hr@pawsup.com
Northwest Montana 7.7
Are you a baker? Comfortable with ranch style hardy breakfasts for 15 to 20 people? How about putting together upscale ranch style dinners for up to 35 people, family style and buffet style with homemade breads, desserts, appetizers, fresh salads and vegetables, and entrees of beef, poultry, pork, and fish made in a wide variety of ways. You will be working with another fine cook/chef already established with the ranch routines and menu favorites.
Excellent salary plus room and board. Position starts NOW, and runs through the end of October. See who we all are on the Staff Page of our website www.mmgranch.net and come join us!
info@mmgranch.net
Kings Canyon National Park 6.17
Seeking a working Chef whose duties would include but not be limited to: food preparation, managing employees, establishing and maintaining contacts with vendors and following the National Park Service guidelines. You must be a creative person that can work under pressure, create teamwork and direct a seasonal staff that peaks in the summer months. We are located at 6700' in the Sierra Nevada 50 miles east of Fresno Ca. Housing is provided and salary DOE.
Job Contact Info
Nancy Wallis
Phone: 5593355500
nwallis@sequoia-kingscanyon.com
Yosemite, CA 6.17
The Evergreen Lodge is an amazing place to live, work and play year-round. We currently have openings for a Line/Sauté Cook,
a Staff Cook and a Dishwasher to complete our exceptional food & beverage team at the Lodge.
Line/Sauté Cook: Our Line/Sauté Cooks work with our talented Executive Chef & Sous Chefs to deliver outstanding, freshly prepared cuisine for our three meal a day food operations, which serve our sit-down restaurant, outdoor dining area and tavern. Line/Sauté cooks also assist with our periodic Summer BBQ's and catered events.
Staff Cook: Our staff cook works closely with our Sous Chef in designing and preparing fresh, high quality meals for our 75 onsite staff members in our three meal
a day dedicated staff kitchen and associated staff dining room.
Please email your resume and a cover letter to jobs@evergreenlodge.com.
Las Vegas 6.12
Join our team of culinary and service professionals for the new restaurant at Caesars Palace Las Vegas.We are looking for candidates who possess initiative, dedication and a true passion for both hospitality and fine cuisine.
Strong communication skills and a professional appearance are a must
toddbaoharrington@gmail.com
The Great Alaska Fish and Chip Co. 6.9
www.alaskafishandchip.com
Come work in beautiful Denali National Park for the summer!
email resume to cabins@mckinleycabins.com along with your last three work references, names and phone numbers.
All cooks must be skilled in all aspects of the line including but not limited to sauté, fry, grill, and so on.
Responsible for timely and successful presentation of all menu items.
Portion and quality control (this can make or break the best of operations).
Must be able to work in a fast paced environment, be well organized and have excellent cleaning/sanitation standards.
Most importantly have a good and positive attitude.
Line Cook
Responsible for timely and successful presentation of all menu items, Also responsible for ensuring the nightly kitchen flow by overseeing the prep cook/dishwasher, by assisting and leading. Full-time & Part time positions
Fill out online application and or resume with name and phone numbers of last three jobs to cabins@mckinleycabins.com
Season Dates: Beginning Mid- May thru Mid-September
Housing: Housing is charged at $70.00/wk for a small shared room, $110 private-, and includes one shift meal a day, wi-fi, laundry detergent (for the coin-op laundry machines) , toilet paper, and otter pops :)
Uniform requirements: All crew members will need to purchase $50 in uniform supplies (amount may be deducted from your first paycheck), and bring appropriate footwear for working in kitchens & clean khaki's or jeans or chef pants.
Food: One shift meal will be provided, and 20% off will be given for any off-shift meals during non-peak hours at all three restaurants (Creekside Cafe, Denali Doghouse, and The Great Alaska Fish and Chip Co.).
Bonus Information: Season end bonuses available. This is a "Thank You" to our crew for all you do throughout our season. It is given at the end of the season to those that complete their work contract with a Fully Satisfactory or Outstanding job performance rating. This includes a positive work attitude to co-workers and management, a good work ethic with excellent results, completion of work contract, adhering to housing contract and collective cleaning duties, and returning the housing unit back to the state in which it was given to you (clean and well kept). Season end bonus pay ranges from .25-$1.00 per hour for the total number of hours worked during your contract. Example: $1.00 per hour bonus X 14 weeks X 40 hrs per week = $560.00.
Transportation to Denali:
You are responsible for your own transportation and cost. Denali is 4 hours north of Anchorage and 3 hours south of Fairbanks. If you are arriving in your own vehicle we are located at Mile 224 on the George Parks Hwy. If you do not have your own transportation you can take the Alaska Yukon Trails Shuttle (800-770-7275 or www.alaskashuttle.com ) from either Anchorage or Fairbanks at 20% off (they will need a copy of your work contract) which picks up at the Anchorage Hostels http://alaskahostel.org / 907-248-5036
We HIGHLY recommend you make arrangements prior to arrival.
Anchorage Hostels http://alaskahostel.org / 907-248-5036
Parks Hwy Express (call toll free 1-888-600-6001 or www.alaskashuttle.com) prior to arriving as space fills up fast!!
Job Contact Info
Tracey Smith
Phone: 1-888-533-6254
http://www.mckinleycabins.com/
cabins@mckinleycabins.com
Jackson Hole Valley Wyoming 6.9
Prominen Guest Ranch is looking fo a Am Cook. Lost Creek Ranch is a beautiful privately owned guest ranch located in the Teton County area. It is a unique piece of property with a view across the world renowned Jackson Hole Valley.
Come join us is the Tetons.
For more information please go to our website, call or e-mail.
You can find an application at the website.
Contact information
Anne Turner
307/733-3435
ranch@lostcreek.com www.lostcreek.com
Death Valley National Park 6.9
Looking for a desert experience? Look no further! Panamint Springs Resort is a small, family-owned and operated business inside the western border of Death Valley National Park. We are situated on a major highway, but are very remote and operate entirely off-grid. Panamint Springs is a laid-back, western-style resort with a motel, restaurant, campgrounds, and gas station. Successful candidates should enjoy rural living.
We are currently hiring for the cook position in our restaurant. Our menu consists of pizza, burgers, salads, and steaks for lunch and dinner. Breakfast consists of eggs, bacon, sausage, potatoes, and pancakes buffet style. Candidates with breakfast and pizza experience preferred. START DATE = AS SOON AS POSSIBLE. Please include your earliest possible start date in your correspondence.
COOKING EXPERIENCE REQUIRED.
Please email or fax your resume. No phone calls please!! We will call you if we are interested.
Job Contact Info
Ben
Fax: 760-462-2021
http://www.deathvalley.com/psr
info@deathvalley.com
Sawtooth Mountains, Stanley , ID 6.9
Line cook postion available immediately. Responsibilities include breakfast and dinner shift, and menu preparation for fine dining establishment in a beautiful Rocky Mountain setting. Experience in fine dining and strong organizational skills preferred. The ranch serves a maximum of 55 guests using as much local product as possible. We pride ourselves in attention to detail and quality of service. Innovative menu includes four fine dining nights, a Dutch oven night and two outdoor barbeques. We are seeking individuals with a solid work ethic, positive attitude, pride in the product and a desire to be part of a professional kitchen staff serving quality meals to discriminating guests. Room and board included in compensation. Please apply for this position by submitting a completed application located on the Employment page of our website.
Job Contact Info
Jim Roberts
Phone: 208-774-3544
http://www.idahorocky.com
Chef Summer Job (Coeur d'Alene, Idaho) 6.5
Red Horse Mountain Ranch, an adventure vacation destination in Harrison, Idaho, is seeking a chef seasonal position. The chef has a critical role in taking care of guests and staff.
The chef will be responsible for the following tasks: helping to plan meals for guests and staff; helping to prep all foods for meals, maintaining proper food levels, proper storage of food stock, maintaining a clean kitchen, maintaining and following the to do list, and, filling-in as needed.
Generally, each member of the kitchen team will regularly participate in preparing Breakfast to-order, Lunch buffet style, and Dinner family style for up to 80 people daily. The Kitchen team prepares quality pack meals for All-Day guided activities, and produces fresh baked breads, pastries, cookies and desserts as a part of the daily routine. Additionally, every team member must be willing and able to maintain the cleanliness of the kitchen and food storage areas. Every chef will wash food preparation dishes, as well as guest and staff dishes.
We welcome guests with special dietary requirements, so every cook must be able to prepare meals to accommodate all special requests. Red Horse Mountain Ranch has a full bar that is open from 5-6 PM for a cocktail hour and through the dinner service until 9 PM each evening. The Kitchen and food storage areas are on separate floors, so each cook must be physically able to walk up and down a full flight of stairs repeatedly each day and must be capable of carrying 50+ pounds up and down stairs and across uneven ground, as is necessary.
This position is being offered with or without housing (a shared bedroom and common area) and meals. The position requires a flexible and willing person to work long hours which are dependent on guest counts. Applicants should be willing to work odd jobs and long hours when duties and tasks are required.
For more information and applying, see our website at http://www.redhorsemountain.com
East Glacier, Montana 5.29
Glacier Park Inc. (GPI) is a concessionaire authorized by the national park Service to serve the public in Glacier National Park, MT.
GPI is currently seeking qualified Sous Chefs for various locations within Glacier National Park. These positions will be for both small and large restaurants ranging from casual to casual fine dining establishments.
The Sous Chefs are responsible for overseeing and participating in the day-to-day operations of the hotel kitchens. The ideal candidate will have previous experience in managing and training a staff of 20-40 employees, extensive chef training in a hands on atmosphere and knowledge of use and light maintenance of kitchen machinery. Knowledge of ordering, inventory, receiving and stocking deliveries, sanitation, safety and food prep is also required. Sous Chefs will also be responsible for creating daily specials and implementing Dining Room menus in the areas of quality and presentation.
The season will run from mid May to late September. Compensation is $12.50 p/hr with Room and Board reimbursement upon successful completion of employment agreement.
Positions will begin in early June and run through mid September.
All interested candidate please visit www.gpihr.com
to submit an online application and attached resume
The Interior of Alaska - Fairbanks 5.29
The Pumphouse Restaurant still has an opening for two skilled and qualified line cooks.
Requirements and references need to show that you have experience and can work all line positions in a fast paced fine dining kitchen. The pay is $14.00 per hr and a $2.00 per hr end of season bonus if you stay through Sept 15 and can successfully work all line stations. This is also a year round position if desired.
Please contact Bill Bubbel owner at mail@pumphouse.com
and visit our web site at www.pumphouse.com.
McCall, Idaho on the Shores of Payette Lake 5.29
Surrounded by the grandeur of Payette Lake and Payette National Forest, this vibrantly restyled destination provides a soothing unhurried pace in a chic waterfront setting.
We are a luxury 77 room boutique hotel/resort located in McCall, Idaho. Shore Lodge/Whitetail Club is a 77 room hotel perched on the shores of Payette Lake. We have 4 full service restaurants including The Narrows, over 13,000 sq feet of banquet space as well as a world class golf course and The Cove, our signature spa. Allow your personality and service to create memorable experiences for our guest. Salary ranges from $13 - $15/hr DOE and Job. Housing possiblitites maybe available, employee discounts, and some facility use.
Please visit our web-site at Shorelodgemccall.com for a complete list of all avaliable openings for the summer season.
Complete an application and submit by email to
employment@shorelodgemccall.com
CA, Santa Monica 5.23
We are a casual, comfortable, moderately-priced, full-service, restaurant. We are currently looking for a Chef to join our team. We serve breakfast, lunch and dinner. We have an extensive menu and are looking to modify and update with new and delicious items that will satisfy today’s discerning palates. Your creativity and demonstrated hands on experience in a similar position is key.
You lead by example and are just as happy on the line as you are at the back of the house.
chrisizad@yahoo.com
Idaho 5.23
AM or PM chef for 2011 season.
Prepare breakfast to-order; lunch and dinner buffets; weekly plated wine dinner.
Accomodate special dietary needs/ food allergies.
Able to prepare meals using variety of cooking methods--saute, grill, braise, poach, etc.
Knowledge of many cuisines.
Able to filet salmon and halibut.
Maintain sanitary work area/ clean up after oneself.
See WEBSITE for more info and downloadable job application.
Red Horse Mountain Ranch is an all-inclusive dude ranch vacation destination.
We welcome up to 50 guests per week, June through October.
lauren@redhorsemountain.com
http://www.redhorsemountain.com
Idaho, Lava Hot Springs 5.16
We are seeking a Sous Chef for our fine dining restaurant. Person must
be able to work independently preparing
upscale breakfast on Saturday & Sunday morning and 3 dinners per week. Must be team player and have excellent work ethics!
We may be small, but it is a great experience to learn and grow.
palen@gorge.net
http://www.riversidehotspringsinn.com
St Thomas 5.16
I know....
ARAMARK Healthcare at Schneider Regional Medical Center
Salary: $60,000
Resp for managing all food production and
culinary operations for a hospital. Procurment, Food Cost, Systems mgmt, Safety/Sanitation. Flex Schedule. Hands on if needed.
Apply on line to job#:65600.
indiviglio-gomez-angela@aramark.com
Sugarland Texas 5.5
sous
Must be a self motivated, detail oriented,organized,
hands-on, seasoned F&B professional. Knowledge
of all aspects of fine dining/menu development.
Experienced in (asian, indian, american,
mediterranean) and has flare for creating, inventing
new dishes. Expertise in plating is important.
Supervises/ participates in the preparation of high
quality food from menus.Adheres to Brand
standards of food quality, recipes & preparation.
Supervise proper set up and readiness of each item
on menus.Insures food is returned to proper
stations each day & kitchen is clean. Proper
sanitation practices are followed & smooth
restaurant operation by coordinating with waitstaff
& employees in BOH.
restaurant with a high intensity bar & lounge(supper
club)
international street food & exotic, next generation
of modern inspired drinks...we will strive to have
the best mixologist in town
design & lighting luminosity creates a complete
transformation between the lunch and dinner
semblance.
live entertainment to make it fun – live bands and
unique performances...
for the young hip crowd
amy@jakintl.com
Alaska 5.1
sous
Must be a self motivated, detail oriented,organized,
hands-on, seasoned F&B professional. Knowledge
of all aspects of fine dining/menu development.
Experienced in (asian, indian, american,
mediterranean) and has flare for creating, inventing
new dishes. Expertise in plating is important.
Supervises/ participates in the preparation of high
quality food from menus.Adheres to Brand
standards of food quality, recipes & preparation.
Supervise proper set up and readiness of each item
on menus.Insures food is returned to proper
stations each day & kitchen is clean. Proper
sanitation practices are followed & smooth
restaurant operation by coordinating with waitstaff
& employees in BOH.
restaurant with a high intensity bar & lounge(supper
club)
international street food & exotic, next generation
of modern inspired drinks...we will strive to have
the best mixologist in town
design & lighting luminosity creates a complete
transformation between the lunch and dinner
semblance.
live entertainment to make it fun – live bands and
unique performances...
for the young hip crowd
amy@jakintl.com
Alaska 5.1
Job Description: in a team oriented environment, Kitchen personal under the planning of the GAAL Kitchen Manager prep, set and execute 3 meals serving 50 guest + 35 Staff each day. In a table cloth/Buffet setting, maintaining preparation and sanitation standards set by GAAL and public agencies
Schedule and Pay rate: June 1 – September 25 , 2011
1600.00 per month + gratuities
150.00 per month completion bonus paid at end of season.
RT Transportation from Anchorage
Room and board
Requirements: Highschool graduate. 2 years of verifiable employment in the food service industry , Serv safe certification a plus.
We encourage you to visit our website www.greatalaska.com please forward your resume to
tobysprinkle@greatalaska.com
Scottsdale 4.30
Nellie Cashman's Monday Club Café offers casual dining for breakfast, lunch and dinner. We are currently searching for an experienced Sous Chef whose background has been in a high volume restaurant, hotel, or upscale banquet facility. This Department Head level position will be responsible for this multi-venue operation (Nellie's, The Rim Lobby Lounge, In-Room Dining, and Waltz & Weiser), & will report directly to the Executive Chef. The ideal candidate will be a hands-on operator with an extremely strong work ethic & excellent organizational and culinary skills. Spanish speaking skills strongly preferred.
Please apply at www.starwood.jobs.
The Westin Kierland Resort & Spa is a AAA Four Diamond resort located in the shadows of the McDowell Mountains. Here at this 730 room Resort and Spa, cuisine takes center stage. Our highly talented chefs reveal their culinary creativity in ten dining options available at The Resort. These outlets include: Nellie Cashman's, In-Room Dining, Brittlebush Bar & Grill, Waltz & Weiser Saloon, Dreamweaver's Canyon, J. Swilling's, Edie's Range House, The Rim Lobby Lounge, Coffee Flats & Snowballs, and deseo.
Everything you might imagine is here waiting for you at the Westin Kierland Resort & Spa.
susie.downey@starwoodhotels.com
McCall, Idaho on the Shores of Payette Lake 4.25
Surrounded by the grandeur of Payette Lake and Payette National Forest, this vibrantly restyled destination provides a soothing unhurried pace in a chic waterfront setting.
We are a luxury 77 room boutique hotel/resort located in McCall, Idaho. Shore Lodge/Whitetail Club is a 77 room hotel perched on the shores of Payette Lake. We have 4 full service restaurants including The Narrows, over 13,000 sq feet of banquet space as well as a world class golf course and The Cove, our signature spa. Allow your personality and service to create memorable experiences for our guest. Summer openings include serving, banquet, hosting, marina attendant, kitchen staff, guest services and much more. Salary ranges from $7 - $11/hr DOE and Job. Housing possiblitites maybe available, employee discounts, and some facility use.
Please visit our web-site at Shorelodgemccall.com for a complete list of all avaliable openings for the summer season.
Complete an application and submit by email to employment@shorelodgemccall.com
Montana 4.25
The Longhorn Saloon seeks talented, high energy chef to spend the summer (maybe longer) with us.
We offer a casual dining experience with a fabulous view and great menu. We need someone who can bring new menu ideas and concepts to keep up with modern trends. Must have experience with high volume cooking. We will help with housing for the right person. Must have own vehicle for transportation.
Bring your Management and creative cooking experience to enhance this growing team.
Please fax your resume to (406)646-4043.
amber@longhorn-saloon.com
Vail 4.25
The person in this position is responsible for complete management of high volume banquet production including ordering of supplies, maintenance of equipment, supervision of staff and attention to health and safety standards. Directs and assists in execution of the hot and cold foods including meats, fish, poultry, starches and vegetables for banquet operations. Responsible for development, creation, and implementation of creative presentations/menus/concepts
and execution of the hot foods including meats, fish, poultry, starches and vegetables for banquet operations.
Being one of the few true ski-in, ski-out properties in Vail, the Vail Cascade Resort & Spa is nestled mountainside along Gore Creek and considered one of the finest ski resorts in the nation. Property amenities include 50,000 square feet of meeting area and the award winning Aria Club and Spa, the largest in Vail. Our signature restaurant, Atwater On Gore Creek, is elevated, refined and inspired by fresh, local ingredients, causing dishes to come to life with delightful twists and bursts of
flavor amid a unique mountain setting for a distinctively different take on creative American cuisine.
dtrickel@destinationhotels.com
http://www.vailcascade.com
Colorado 4.24
The Pinyon is hiring line chefs/ chefs de partie in Boulder CO.
3 years experience in fine dining and a commitment of one year is required. Professional chefs with strong skills in multi-tasking and organization are a must.
please respond via email with resume and cover letter attached.
Theo@thepinyon.com
Sous Chef (McCall, Idaho) 4.22
Boutique Luxury Hotel in McCall, Idaho seeks creative Sous Chef.
Cook world class seasonally inspired Rocky Mountain/Northwest Cuisine in a stunning mountain setting. Shore Lodge/Whitetail
Club is a 77 room hotel perched on the shores of Payette Lake. We have 4 full service restaurants including The Narrows, over 13,000 sq feet of banquet space as well as a world class golf course and The Cove, our signature spa. Allow your personality and service to create memorable dining experiences for our guest. Salary ranges from $30,000-$35,000 DOE. Housing possibilities available, competitive benefit package, golf privileges and more. Come join our growing team of service and culinary professionals.
Please visit our web-site at Shorelodgemccall.com; complete an application and submit by email to
employment@shorelodgemccall.com
or fax to: 208-634-7595 or mail to: 501 W. Lake Street, McCall, ID 83638.
Lead Kitchen Manager at resort in the San Juan Islands 3.29
A long time San Juan Resort is seeking a full time kitchen Manager to oversee the operations of the small seasonal resort kitchen. The goal is to find a person who has understanding of kitchens, with kitchen like cook experience and an appreciation of food. The person shall have the ability to positively lead a small team while working alongside them in a line position. Previous kitchen manager experience is preferred, but not necessary if you are a mature growing leader. Seasonal volume can range from extremely busy in the summer months to much slower in the winter months. The islands can be a fun relaxing place for working and enjoying life while working to build a successful kitchen operation you can be proud of too!
Requirements are ability and understanding of ordering, prepping, basic recipe writing, strong line cook skills, scheduling, training, food preparation, food rotation and presentation.
The position is full time, year-round and pay is based on ability and experience.
Any interested applicants please FAX resumes to (425) 462-7446.
Sous Chef (McCall, Idaho) 3.17
Reply to: employment@shorelodgemccall.com
We are located on the southern shore of Payette Lake in the west Central Mountains of Idaho. Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his or her absence.
Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality,
consistent product is produced which conforms to all HEI Franchise standards. Follow standard recipes and cooking techniques. Act professionally.
Follow all safety and sanitation standards.
Please download application from Shorelodgemccall.com; complete and submit by email to employment@shorelodgemccall.com
or fax to: 208-634-7595 or mail to: 501 W. Lake Street, McCall, ID 83638.
Utah 3.17
Essentially an executive position requiring
management of all aspects of work in a very small,
family style operation. It is a new restaurant
requiring some menu development specializing in
homemade, finer Italian. Must be able to cook it
naturally. Extremely small staff in the beginning,
which should grow within six months. The
restaurant is set in an extremely rural, yet majestic
tourist resort. To make a good salary profit
sharing, meaning profitability, is required; the
right person can accomplish this readily in first
season. This setting and the job is for a very
special chef (not for everyone).
jarastafori@yahoo.com
Montana 3.1
Work at an Award Winning Luxury Resort. Cook positions of varying skill levels and abilities are open.
The Resort at Paws Up is seeking cooks that have knowledge of campfire cooking in Dutch Ovens to molecular gastronomy and everything in between.
Our styles of service vary from family style, casual dining, outdoor dining, buffets and banquets, to upscale five course dinners.
We are currently seeking knowledgeable and enthusiastic professionals for the following positions:
Chuck Wagon Cooks, Camp Cooks, Breakfast Cooks, Lunch Cooks, Fine Dining Cooks, Outfitting Cooks and Banquet Cooks. Two years of cooking experience preferred.
Please email resume to wcoffel@pawsup.com or apply on line at www.pawsup.com
Small Cruise Ship - seasonal (Alaska/San Juan Islands) 2.9
Our Small Ship is hiring crew for the 2011 season. We are looking for a Head Chef. Position is responsible for ordering food, meal planning and preparation. If you have experience and are looking for a job with a little adventure send your resume to
smallalaskaship@hotmail.com
Oregon 2.5
Join the team in the kitchen at the newly built Redfish Restaurant in Port Orford, Oregon this coming spring. Please send a one page resume describing
your academic and/or professional culinary experience, diligence, passion for contemporary American cuisine and desire to learn to Jeff@hawthornegallery.com. Must be willing to relocate to the Port Orford area
and have flexible work schedule. Compensation commensurate with experience. Opportunity for kitchen management depending on performance.
Mt. Rainier National Park Inn 1.26
Mt. Rainier Guest Services, Inc. is looking for an experienced Kitchen Manager to oversee all aspects of the kitchen at National Park Inn. National Park Inn is a historic 25 room hotel and 90 seat dining room located at 2500 ft. elevation at Longmire in Mt. Rainier National Park.
Salary: $1,150 bi-weekly.
Employment Type: Seasonal – Full Time. Could lead to year round employment.
Prerequisites: College and/or trade school degree preferred. Five years experience in full service restaurant that includes breakfast, lunch, and dinner and banquet preparation. Two years in kitchen supervision with proven leadership skills.
Kitchen Manager’s duties include:
Oversees all areas of kitchen including storeroom areas, downstairs, walk-ins, etc.
Orients, trains, and supervises cooking personnel.
Samples, smells and observes food to ensure conformance to recipes and standards of appearance and taste.
Plans or participates in menu planning and food production, and creates new menu specials to promote restaurant.
Schedules kitchen employees in conjunction with business forecasts and predetermined budget.
Controls food cost by following established portion control guidelines and purchasing/ordering procedures.
Click here for a full job description: http://rainier.iapplicants.com/ViewJob-66905.html
Libby, Montana 1.26
We have a 1st class outfit and we take pride in our upscale Ranch Style cuisine; homemade breads, and desserts, fresh fruits and vegetables, and top grade meats. Vegetarians or special diets are also accommodated. Family style up to 35 people.
Open kitchen so you'll meet wonderful people. Breakfasts are served in our dining room, dinners are served either in our dining room, or out on our open deck buffet style. You won't get bored with the same meal syndrome as we like to set up at least a six week menu.
You'll have your own room with bathroom, and board is provided too. Excellent Salary. Recommend bringing your own vehicle as the housing is about 2 miles from the ranch. Remote setting up in the mountains. Great mountain biking and hiking right from the ranch. Nearest town is Libby (35 miles), or Kalispell (65 miles). Position starts May 1 through October 15.
Send or email your resume with at least three references, and if you like, a picture of yourself in lieu of an inperson interview.
Dori Bock
info@mmgranch.net
Phone: 406-293-5000
Fax: 406-293-5005
http://www.mmgranch.net/
Wyoming 1.26
i like the bunnies for frens and snacks
Ring Lake Ranch is located at 7,500 ft. in the Wind River Mountains in the Fitzpatrick Wilderness...
Our cooks prepare tasty, healthy meals for between 25-45 guests, plan menus, supervise cleanup, and order food. As a non-profit center, we're more of a community than a traditional guest ranch. Our guests and staff eat together, do dishes together, and everyone may take part in sessions with internationally known presenters.
Position begins May 23 and ends when the Ranch closes on September 11. Schedule adjustments may be made to accommodate schooling, for example.
Qualifications: Experience with cooking for large groups is a plus; a sense of humor comes in handy; flexibility never hurts; some schooling in food handling, kitchen management, and ordering would be useful; ability to work harmoniously with others genuinely important; stamina is virtually required. The Ranch does complete a background check on all staff and volunteers.
Ring Lake Ranch, a non-profit retreat center in the Wind River Mountains, offers guests a chance for renewal in the wilderness, programs by internationally renowned speakers, trail rides and hikes in the mountains, and interaction with fascinating people.
Staff members receive competitive salaries, free room and board, may attend conferences, and can enjoy hiking in the mountains during
free time and trail rides, depending on availability.
Carl Koch
carl@ringlake.org
Phone: 888.458.5253
http://www.ringlake.org
Washington 1.26
Friday Harbor House, located on the beautiful San Juan Island, WA is looking for an experienced Lead Cook to join their talented culinary team at The Bluff Restaurant.
Responsibilities: Food preparation and line cooking. Take direction from chef. Commit to the standards of our culinary program. Ability to supervise a team of cooks through preparation and service.
Competencies: Advanced knife skills. Knowledge of food products, their regions and seasons. Self-motivating with a strong sense of urgency. Ability to multi-task in a stressful environment a must. Supervisory experience.
Experience Required: Culinary school graduate is a plus. Minimum 2 years experience cooking in a reputable hotel or restaurant.
Ashley Hooks
ahooks@columbiahospitality.com
Phone: 2062391802
http://www.fridayharborhouse.com/
Orcas Island, Washington 1.26
Come live and work on beautiful Orcas Island!
Doe Bay Cafe is seeking experienced LINE COOKS for our busy summer season. Our restaurant showcases seasonal, local, organic seafood and produce grown on our on-site garden and from fantastic Orcas Island Farms. This is an amazing opportunity to be part of a fully functioning Seed to Table program.
We are looking for highly motivated individuals who are creative and passionate about food and wine.
Candidates should be team-oriented, dependable, able to perform well in a high pressure atmosphere, comfortable in a rural
setting and have a great attitude suited to working in an open kitchen environment. Our ideal candidate has 5 + years of experience in the restaurant industry, excellent saute and knife skills, an eye for presentation, and diverse skills and interests outside of the kitchen.
Prior experience in vegetarian or pescatarian restaurants and a culinary degree is preferred.
Please take a look at our menu at www.doebay.com to get an idea about what we are all about.
Abigael Birrell
office@doebay.com
Phone: 360-376-2291
http://www.doebay.com
Marble Canyon, Arizona (Grand Canyon Area) 1.26
Cliff Dwellers Restaurant a part of Cliff Dwellers Lodge and Lee's Ferry Anglers is now accepting resumes for Experienced Line Cooks and Servers for its Spring, Summer and Fall Seasons. We are located in Scenic Northern Arizona between the North and South Rim of the Grand Canyon on the Scenic Vermillion Cliffs Highway on 89a, just 8 miles from Lee's Ferry and the Colorado River. Lee's Ferry is the access point for all White Water Rafting though the Grand Canyon and World Class Fly Fishing upstream to the dam. Our customers are Fishermen, Hikers, Rafters, Photographers and much more.
Our Restaurant maintains a well established reputation for having the Best Food and Dinning Experience in all the Grand Canyon Region. We are currently looking for strong team players that are able to work in a fast paced Restaurant environment and continue to exceed our customers expectations. As we are 54 miles from the nearest town we do have on site housing and internet access. And yes, most cellular phone services work fine here.
Requirements and qualifications for consideration:. Current Resume, Three verifiable business (supervisor) and three personal references. Be able to pass a back ground investigation and pre employment drug and alcohol screening. You must have a valid Drivers License and have you own transportation.
We are a EOE that maintains a drug and alcohol free work environment
Please email your Resume to: cliffdwellerslodge@gmail. com ATTN: John
Pay rate is $12/hr. Benefits include on-site housing, spa access, and employee discounts on cabins, yoga classes and massage.
Please include a cover letter and references with your resume.
Jackson Hole, Wyoming 1.26
Moose Head Ranch, in Jackson Hole, WY is looking to fill our Sous and Prep Chef positions for the summer season 2011. Must be available from May 24 until August 19.
We are an upscale, family owned and operated ranch with 45 guests and a crew of 28 located in the middle of Grand Teton National Park. We are known for our gourmet food, attention to detail, and incredible setting.
We are looking for dependable applicants with proven experience, good dispositions, willing to be team members. You will work with our returning Chef, but you must be able to work independently as well as you will be responsible for breakfast, cookouts and other preparations. Long hours starting at 6 AM, 6 days a week.
Time off, including a full day, provides multiple opportunities to hike in the Tetons, raft and fish the Snake River as well as just relax in a wonderfully picturesque setting. Work in a modern, spacious kitchen with the panoramic vista of the Tetons as a backdrop.
Singles only, no pets.
Salary for Sous Chef $2,500 a month, Prep Chef $2,000 a month plus room and board plus bonus based on personality and performance.
To apply please e-mail w/ resume and any additional info you may wish to include. Picture would be helpful if you want to include one.
Louise Davenport
mhreservations@aol.com
Phone: 850 877-1431
http://www.mooseheadranch.com
Jackson Hole, Wyoming 1.9
Moose Head Ranch, in Jackson Hole, WY is looking to fill our Sous and Prep Chef positions for the summer season 2011. Must be available from May 24 until August 19.
We are an upscale, family owned and operated ranch with 45 guests and a crew of 28 located in the middle of Grand Teton National Park. We are known for our gourmet food, attention to detail, and incredible setting.
We are looking for dependable applicants with proven experience, good dispositions, willing to be team members. You will work with our returning Chef, but you must be able to work independently as well as you will be responsible for breakfast, cookouts and other preparations. Long hours starting at 6 AM, 6 days a week.
Time off, including a full day, provides multiple opportunities to hike in the Tetons, raft and fish the Snake River as well as just relax in a wonderfully picturesque setting. Work in a modern, spacious kitchen with the panoramic vista of the Tetons as a backdrop.
Singles only, no pets.
Salary for Sous Chef $2,500 a month, Prep Chef $2,000 a month plus room and board plus bonus based on personality and performance.
To apply please e-mail w/ resume and any additional info you may wish to include. Picture would be helpful if you want to include one.
Louise Davenport
mhreservations@aol.com
Phone: 850 877-1431
http://www.mooseheadranch.com
Texas 12.7 Santa Fe
Plan and prepare Menus featuring the best of Vineyard Cuisine. The food and presentation should be exquisite and made to pair with and complement Haak Wines. The Chef will be responsible to coordinate all
duties related to running a restaurant. Strong Leadership skills, communication skills, and initiative and ability to prioritize workload are a requirement.
Starting Date: Flexible but January 2011
cecilia@haakwine.com
http://www.haakwine.com
Cordova AK 10.16
Harborside Pizza is a unique establishment located in Cordova, Alaska. Harborside is a 24 foot concessions trailer with an authentic
imported Italian Wood Fired Oven on the back, and we put out some really good product. The quarters are tight, but it's a great functional workspace.
We are looking to hire a motivated and expereinced person who loves the industry. Duties would include prepping, excecuting the full menu, customer service, and cleaning. Right now, I am the owner/chef and would like to find someone to work with. Harborside Pizza has a vision and plans to expand, so there is andvancement opportunity and the position could be a permanent one if it works out that way. The months of May through October are the busiest months of the year and seasonal employment is an option for those times. Harborside is a fun place to work that stands behind it's quality ingredients and utilizes a method of cooking proven over the last 2000 years. There are great outdoor opportunities in cordova, like fishing, hunting, hiking, surfing, kayaking, and others. We look forward to hearing from interested parties soon!
Brian
Wildrick
Daytime Phone : 907-253-3730
Evening Phone : 907-424-3730
Email : harborsidepizza@gmail.com
http://harborsidepizza.com/Main.php
The Lodge at Bryce Canyon 8.27
Posted: Aug 26, 2010
The Lodge at Bryce Canyon, LLC
The Lodge at Bryce Canyon is the only lodging in this beautiful National Park. Hiking, photograp...
SEASON EXTENDED THROUGH NOVEMBER 15TH! Seasonal staff needed to complete the season for The Lodge at Bryce Canyon. We are looking to fill the following positions: Porter, Housekeeping, Line Cooks, Kitchen Utility, Camp Store (retail) and Groundskeeper. If you would like to live, work and play in this beautiful National Park, please apply today!
Contact Info
Kris Jenkins
kjenkins@brycecanyonforever.com
Phone: 435-834-8720
Fax: 435-834-8753
http://foreverlodging.com/brycecanyon/
South San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.comSouth San Francisco 8.24
Full time experienced Catering Chef with
commitment to high quality, who is innovative and
experienced in the creation of new menu items.
Instruct cooks and other workers in the
preparation, cooking, garnishing and presentation
of food. Determine production schedules, on and
off site execution and staff requirements to ensure
timely delivery of services. Assign costs to menu
items based on food, labor and overhead costs.
Must maintain a clean and safe work environment.
Organized, detail oriented and problem solving
skills. Skilled in working with Sales & Production
staff. Team player. Serve Safe certified. Interview
will require a meal preparation
annie@nicopresents.com
Cody, Wyoming 8.16
Superb Italian restaurant in Cody, Wyoming seeking experienced line cook,
preferably with italian cuisine and pizza experience. Year round/fulltime position. Close to skiing in winter, fishing in summer, and Yellowstone Park. Great community. References required.
Contact Info
* Jay Linderman
* jaylinderman53@aol.com
Sonoma County, CA. 8.14
Coastal Redwwod hills, 100 mi. north of SF
PREP/ KITCHEN HELP for Mid-September
Living and working at Ratna Ling Retreat Center inspires inner growth while living in a community of resident volunteers from around the world. Includes housing, meals, classes on a range of Buddhist subjects, monthly living allowance of $150 per month.
Work in our beautiful state-of-the-art kitchen in an environment where personal inner inquiry, cooperation and spiritual values are supported.
Located 100 miles north of San Francisco in the Redwood coastal hills of western Sonoma County, Ratna Ling accommodates up to 40 retreat guests and 25 resident staff.
Ratna Ling’s resident volunteers work hard for little pay, but there are more than just material benefits: the beauty of the natural surroundings, the support of a community of spiritually oriented people, and the invitation to explore ancient wisdom teachings can inspire a wealth of positive change.
This is more than just an opportunity to gain work experience in a large new kitchen. It is also a chance to acquire valuable inner knowledge
Please have at least one year of kitchen experience with good organizational skills, able to take instructions and a positive, flexible attitude.
Need not to be Buddhist to apply. Minimum commitment is 6 months, preferred 1 year.
Email dharmavols@nyingma.org
or call 510-981-1987 for requirements,
details and an application.
Stevens Pass Resort 8.5
Leavenworth, Washington
Stevens Pass is seeking an experienced, high energy Kitchen Manager to join our team. We live, work, and play in the beautiful Cascade Mountains and seek others with a passion for this lifestyle.
Required: Ability to work and lead in a fast paced environment, experience managing high volume kitchen facilities, experience managing 30+ employees, strong communication skills, and a commitment to high standards. Must have experience leading in kitchen operations with a strong understanding of overall operations including proven experience training, directing, and motivating teams of employees. Must be competent in Microsoft Office Applications, specifically Word and Excel. Minimum 2 years kitchen management experience.
This is a full time, seasonal, seven month position with a competitive salary and strong benefits package including full coverage health insurance, PTO, and sick time. This position reports to the Executive Chef.
Note: This is an abbreviated description.
Contact Info
* Human Resources
* http://www.stevenspass.com
Rocky Mountain Gateway 8.1
Estes Park, Colorado
Located at the Fall River Entrance to Rocky Mountain National Park, Rocky Mountain Gateway is surrounded by splendorous mountains that offer opportunities for hiking, exploring, wildlife viewing and more.
We operate the Rocky Mountain Gateway Gift Shop, Grocery Store, Ice Cream Shop and the Trailhead Restaurant.
Room & Board
Shared rustic cabins with payroll deduction and generously discounted meal plan.
Other Perks
Great location at National Park entrance for outdoor fun and indoor work experience interacting with people from around the world. We have on-site grocery, laundromat facility and stables. Near downtown Estes Park.
Free shuttle service is available to downtown Estes Park and some locations in Rocky Mountain National Park.
Come join us for work and play this summer!
Contact Info
* rockymountaingatewayjobs@gmail.com
* Phone: 9705770043
* Fax: 9705770043
* http://www.rockymountaingateway.net/
Sonnenalp Resort of Vail 8.1 this is not vail
this is the job above
sorry - bourbon
Vail, Colorado
The Sonnenalp Resort of Vail is currently hiring Line Cooks to begin immediately. Two years minimum cooking experience required. Culinary arts degree preferred. $12/hour and up depending on experience.
Contact Info
* Kathy Roseberry-Duffy
* kroseberry@sonnenalp.com
* Phone: 970-479-5412
* Fax: 970-479-5498
* http://www.sonnenalp.com
Laramie River Ranch 8.1
North central Colorado's beautiful Rocky Mountains
Laramie River Dude Ranch needs your help.
Wranglers round up horses each morning, groom, saddle, guide guests on trail rides, give guests instruction in basic horsemanship, train horses, perform barn and tack maintenance, trail maintenance, fencing, and general ranch chores.
The prep cook’s role is the most diverse in the kitchen. Prep cooks clean dishes, pots, and pans and assist the chef with the production of meals and baked goods. Other miscellaneous duties include putting away food deliveries and the cleaning of work areas, coolers, and floors.
Read all about us on our web site - www.LRRanch.com.
Or visit our employment page directly www.LRRanch.com/jobs.html.
Contact Info
* Kathy Smith
* Kathy@LRRanch.com
* Phone: 970-435-5716
* http://www.lrranch.com/jobs.html
Red Canyon Lodge 8.1
Flaming Gorge National Recreation Area, Northeatern Utah
Spend the rest of the summer season at Flaming Gorge's Premier Resort! We are located in the heart of the scenic Flaming Gorge National Recreation Area in Northeastern Utah. Outdoor recreation includes awesome fishing, hiking, mountain biking, boating, horseback riding and abundant watchable wildlife. Our scenic restaurant offers a full service menu that features wild game, pastas, specialty salads and hand-cut steaks. Our guest lodging is a variety of hand-crafted log cabins along the shores of a beautiful private lake. We are known for our friendly customer service and informal style. Learn more about us at www.redcanyonlodge.com.
Cook postions start at $10 or more depending on your experience. We will also review your employment within 30 days of hiring for an additional wage increase. Duties include food preparation, maintaining kitchen sanitation and working as part of a team.Our season runs from early April through mid-October. Simple cabin housing is available for those over 21, at a small monthly rental fee. Benefits include resort discounts, end of season bonus and one meal/shift.
Contact Info
* Gretchan Bru
* info@redcanyonlodge.com
* Phone: 435.889.3759
* Fax: 435.889.5106
* http://www.redcanyonlodge.com
Xanterra Parks & Resorts--Zion Lodge 7.22
Zion National Park--surrounded by 2500' cliffs
POSITION TITLE: Executive Chef
REPORTING RELATIONSHIP: Reports to the Lodge Manager, F&B Director
RESPONSIBILITIES:
· Train and document training of all kitchen personnel.
· Delegate daily tasks to leads and follow up of all lead performances.
· Effective enforcement of all Xanterra and Food and Beverage policies and procedures.
· Maintain and develop recipes and ensure their daily use.
· Monitor and evaluate performance of all Kitchen Staff. Prepare timely mid and final season employee evaluations and turn in to H.R.
· Prepare effective and efficient schedules on a timely basis and post at least three (3) days before the start of new workweek. Turn in schedules adjustments, attendance notices and past weeks schedules to Location/Operation Manager every Thursday.
· Initiate corrective action, retraining, coaching and discipline as needed.
· Verify payroll hours daily and weekly for kitchen employees.
· Implementing cost control functions to achieve plan.
· Preform daily safety and sanitation inspections.
· Develop daily features, their costs production and presentation to wait staff.
· Resolution of conflicts and administering consistent disciplinary action when necessary.
· Achieve guest comment-good to excellent-average scores in excess of 92%.
· Coordinates daily with storekeeper regarding ordering and special purchases.
· To perform all other appropriate duties as determined by supervisors.
· The accurate and timely completion of all reports i.e. Accidents.
· Achieve food cost goals
KNOWLEDGE, SKILLS AND ABILITIES:
* Certification by Serv-Saf.
* Working knowledge of regulation NPS health codes.
* Attendance at weekly Food and Beverage meetings and manager meetings.
* Consistent adherence to all Xanterra and Food and Beverage policies/procedures.
* Appropriate maintenance of accurate records and files.
* Daily communications with the Food and Beverage director.
* Consistent monitoring of food sanitation and quality.
* Effective and cooperative communication with all departments.
EXPERIENCE:
· Strong leadership and communication skills.
· Organizational command, supervision, staffing, scheduling etc.
· Demonstrated knowledge of labor, food and operational budgets.
· Three (3) years progressive supervisory experience in the restaurant industry.
To be considered apply online at www.xanterra.com
eoe/aa/d/v
Contact Info
* David Johnson
* davidjohnson@xanterra.com
Livingston, MT 7.13
50 miles from Yellowstone Park
We are looking for individuals who are seeking seasonal work (Starting as soon as possible - September 15)
in a warm and hospitable environment. Our swing shifters do it all and by that we mean (but do not limit to): cooks assistant, server, dish washer, cabin cleaner, etc.. Our staff is composed of 10 - 12 members and we emphasize team work amongst all who join us for the summer. All applicants must have good to excellent people skills and be able to exemplify this throughout our season. Please contact us with any questions and we would be happy to discuss our employment opportunities with you further (888-395-5151). We look forward to hearing from you soon!
Contact Info
* Jeff & Deanna Cahill
* jeff63ranch@hotmail.com
* Phone: 888-395-5151
* http://www.sixtythree.com/
The Lodge at Bryce Canyon 7.13
The Lodge at Bryce Canyon is the only lodging in this beautiful National Park. Hiking, photograp...
GENERAL DESCRIPTION: Plan, direct, and coordinate Food and Beverage activities of The Lodge to maximize profit, minimize food costs and create a superior customer food experience.
ESSENTIAL DUTIES/RESPONSIBILITIES/FUNCTIONS:
* Conducts & reviews the selection process for all F & B staff..
* Develops Marketing plans, fundamentals & applications.
* Uses Sales Staff effectively & efficiently.
* Daily follow up & communications with Groups, Tours & Event prospects.
* Develop New & Improved Menus with the Executive Chef.
* Communicates constantly & consistently with all managers, staff & guests.
* Develops F & B Standards for Safety, Sanitation & Guest Services.
* Work cooperatively with co-workers and supervisors
* Maintain regular and punctual attendance at work.
* All other duties as assigned.
MARGINAL JOB FUNCTIONS:
* Resolves Guest & Staff issues using the “open door” policy.
* Institutes, Enforces & Documents all incidents pertaining to staff or guests.
* Orders, inventories, stores, secures, prices for sale, markets and documents all foods & beverages sold on premises.
* Delegates & Assigns the tasks necessary to maintain the F & B operation.
* Train, Mentor, Direct & Evaluate the performance of all F & B staff members.
Contact Info
* Diane Major
* dmajor@brycecanyonforever.com
* Phone: 435-834-8720
* Fax: 435-834-8753
* http://foreverlodging.com/brycecanyon/
Sous Chef – Mt. Rainier National Park 7.11
Ensure that all kitchen productions are nutritious, safe, eye appealing and properly flavored as well as coordinate activities concerning all back of house operations and personnel during Executive Chef’s absence.
Prerequisites: High school graduate or equivalent. One year similar high-volume experience preferred. Must own chef knives; Washington state food handlers or ServSafe certification preferred.
Sous Chef’s duties include:
* Give working direction to cook line and kitchen staff.
* Have working knowledge of culinary terms and proven ability to make soups, sauces and dressings from scratch.
* Be able to prepare all items from dining room menu and take lead position on cook line as scheduled.
* Supervise cooking personnel to conform to recipes and standards of appearance and taste.
* Control food cost by following established portion control guidelines.
* Train kitchen personnel.
Click here for a full job description: http://rainier.iapplicants.com/ViewJob-23280.html
California 6.13
Dish is a busy, brand new restaurant in Mill Valley, seeking an experienced Sous-Chef. Organized, hard-working and energetic individuals with a
passion for food please send resumes to applications@dishmillvalley.com.
Winter Park, Colorado 6.13
Devil’s Thumb Ranch is an environmentally friendly year-round ranch resort and spa offering cabins in the woods, a brand new Lodge, two restaurants and an array of winter and summer outdoor and wilderness recreation activities. We’re located in the Colorado Rocky Mountains, west of Denver - ten minutes from Winter Park. Our Ranch encompasses 5000 acres at the foot of the Continental Divide in the beautiful Ranch Creek Valley of Grand County.
We are currently seeking a Full Time Year Round Lead Cook in Heck’s Tavern. This position’s role will be responsible for the preparation, inventory and maintenance of assigned stations as well as overseeing proper kitchen operations. Prior experience working as a line cook in a professional kitchen is required. Prior supervisory experience or proven leadership abilities required. Culinary degree preferred.
Benefits include paid time off, holiday pay, sick pay, health, dental, life insurance, and 401k with 50% company matching. Our employees are given access to discounts and perks throughout the ranch property as well.
Pay $14.50-16.00; position to start immediately.
Interested applicants should submit an application at www.devilsthumbranch.com. Due to the high number of responses, only qualified applicants will be contacted for an interview.
Contact Info
Sarah Smith
ssmith@devilsthumbranch.com
Phone: 970-726-7007
http://www.devilsthumbranch.com/
Bridger Wilderness Outfitters 6.13
35 miles southeast of Jackson Hole, WY
Ranch Chef/cook: Small rustic Guest Ranch looking for cook or chef to handle food preparations for about 30 people per day. Must be able plan menus, place orders, work within a budget, prepare semi gourmet meals, and care for food storage. Applicant should be clean cut, non-drinker and non-smoker.
Handyman: Able to do landscaping, carpentry, fencing, machinery repair, vehicle repair, and any ranch maintenance needed.
Office position: Responsible for scheduling, bookings, and client co-ordination. Lots of email response, direct mail and phone work. Must be very organized . Must have typing skills, internet skills, computer skills, and knowledge of accounting principles is a big plus. Must have a good phone personality. Job rated by ability to book clients.
The Ranch is located in the lower end of the Gros Ventre Mountains about a mile up from the Green River with views of the rugged peaks of the Wind River Range and the Bridger Wilderness Area. This Historic Ranch sits at 8,000 feet in elevation in beautiful alpine meadows where the Aspen and the Pines come together. We are bordered on two sides by the country’s oldest and largest national forest, the Bridger-Teton. Activities at the ranch are very diverse with everything from river float fishing trips, Pack Trips into the Wilderness, Winter Snowmobiling, Hunting...
Contact Info
Tim Singewald
singewald@aol.com
Phone: 307-367-2268
http://www.bwo.com
Sheridan, WY 6.10
Guest Ranch has immediate opening for Chef or Ranch Cook.
Prefer previous experience cooking at guest ranch, but not required. Guest capacity in the 30's, staff of 15. Culinary training preferred, food does not have to be gourmet; Does have to be great . MUST BAKE. Must not have a problem CLEANING. Should be able to draft a menu. No Pets, No Smokers. Ranch is at 8300 Ft. Please send resume and recent photo. Need a 3 month commitment.
Contact Info
Mary Beth Jones
spearo@wavecom.net
Phone: 888-818-3833
http://www.spear-o-wigwam.com
Colorado 6.10
Sundance Trail Ranch is a small guest ranch near Red Feather Lakes (37 miles northwest of Fort Co...
Sundance Trail has a special quality…The moment you arrive, you’ll feel it. The feeling is “home.” We are a small guest ranch near Red Feather Lakes serving up to 24 guests a week. All staff: cooks, wranglers and housekeepers are here to serve our guests and to help them to relax, have fun and to make memories that will last a lifetime.
If you love the outdoors, meeting new people, working as a team, and have a willing attitude to do what it takes to make each of our guests feel right at home, Sundance Trail may be the place for you. We encourage all staff to eat with our guests. Meals are served family style. This is a time of fellowship and of course story-telling. We also encourage our staff to take breaks to enjoy the ranch. During breaks staff may tack up a horse and go for a ride, take a hike, join in with any guest activity, or enjoy one of the many hammocks.
Assistant cookassists in preparing & serving 3 meals a day, plus bakes lots of cookies every day. Cleans kitchen and washes dishes as needed. An organized and clean person can be trained for this position.Since Sundance Trail Guest Ranch is a small ranch we all work together as a team. You will have opportunities to assist the wranglers with the horses and the wranglers will assist with housekeeping and cooking or washing dishes.
For more details or an application please see our website: www.sundancetrail.com/employment.html
once you have completed the application you may send it to Ellen as an attachment to an email or fax it to 970-224-1222.
Ellen Morin
ellen@sundancetrail.com
Idaho 5.30
Sun Valley Resort, in Sun Valley Idaho, is currently seeking cooks and chefs to join our team for seasonal/year round employment.
Sun Valley was founded in 1936, and is America's oldest year-round destination ski-resort, boasting: 2 ski mountains, 2 hotels (over 500 guest rooms), Convention Center, 14 restaurants winter/8 summer, 3 swimming pools, 2 golf courses, tennis, horseback riding, mountain biking and more!
Sun Valley offers employees affordable housing, medical, dental, vision, vacation, 401K, a free ski pass and more!!! For additional information, please visit our website www.sunvalley.com
afinlay@sunvalley.com
Pecos, New Mexico
5.30
Cow Creek Ranch
Flyfishing guest ranch in the Sangre de Cristo Mountains
Spend a summer living and working on this magnificant fly fishing guest ranch. 6 days on, one day off. Room and board included.Start ASAP. Jobs run through October 2nd, 2010. Visit our website: www.cowcreekranch.com.
Interested? Email Lisa at: flyfish@cowcreekranch.com
Montecito Lake Resort 5.25
7500 ft, High Sierra, Kings Canyon National Park, California
Montecito Lake Resort is looking for an Executive Chef!
Montecito is located in the Sierra Nevada Mountains, between Kings Canyon and Sequoia National Parks.
We are a cross-country ski resort in the winter, and a vacation family camp in the summer. Check us out at www.mslodge.com!
Requirements:
3+ years experience managing a high-volume kitchen
Strong team management skills
Highly organized, strong time management
Buffet service experience a must
Desserts a plus
Team Player, Can-Do Attitude
compensations:
Salary $30-32K
Health Benefits and 401K Matching after 6 Months
Resort Benefits - including living quarters, Free Room and Board, laundry, cross-country ski and snowboard rentals and lessons, and extremely beautiful mountain living environment.
If this sounds like you, please email us your cover letter and resume to
mugsie@mslodge.com
or call us at 559-565-3388 ext 208 and ask for Megan Bowers, GM.
Sequoia National Park 5.25
Wuksachi Lodge, a 102 room wilderness lodge that hosts a 95 seat dining room and conference facility serving breakfast, lunch and dinner is accepting application for restaurant cook position to complete our culinary team. Ability to read and follow recipes, prepare food for the dining room, special events and employee meals, are just some of the duties for this position. Culinary talent and creativity a plus!
Sequoia National Park offers hundreds of wilderness trails, from streams and meadows to high alpine lakes, beginning hiker to experienced backpacker, there is something for everyone! Beautiful mountain lodge, 7000 ft elevation, within 5 hours of coast and surrounding attractions. Local summer shuttle for those without a car.
Check website www.visitsequoia.com
Apply Now!
Employee housing are small, dorm size cabins. A couple of RV sites still available.
Contact Info
Suzie Schulz
sschulz@dncinc.com
Montecito Lake Resort 5.23
7500 ft High Sierra, Kings Canyon National Park, CA
Montecito Lake Resort is looking for a great cook!
Montecito is located in the Sierra Nevada Mountains, between Kings Canyon and Sequoia National Parks. We are a cross-country ski resort in the winter, and a vacation family camp in the summer. Check us out at www.mslodge.com!
Requirements:
3+ years experience working in high-volume kitchen
Work stability
Upscale food presentation experience
Cook Level II (Experienced line cook, can work in any area of the kitchen with ease)
Buffet line experience
Team Player
Can-Do Attitude
Compensations:
Salary D.O.E.
Resort benefits - including living quarters, room and board, laundry, cross-country ski and snowboard rentals and lessons, and an extremely beautiful mountain living environment.
If this sounds like you, please email us your resume at hr@mslodge.com
or for faster response call us at 559-565-3388 and ask for Chef Talli. You may also apply through our website at
http://www.mslodge.com/jobs/employmentform.htm
We are looking do fill this position ASAP! Thanks!
Yellowstone Valley Inn 5.21
In between Cody, WY and the east entrance to Yellowstone Park
We are a fast paced full serve seasonal restaurant located between Cody, Wy.
and the east gate to Yellowstone. We serve a limited menu of steaks, seafood, ribs and some pasta dishes.
Need a great soup and steak chef. Seasonal opportunity until mid Sept.
If you're a drunk or live like a slob don't bother waisting your and my time.
Have a single apartment available. No pets. Hourly or salary. $12/day room and board chg.
Contact Ron at Yellowstone Valley Inn by email...
rbj3324@hotmail.com
please forward current photo and resume with references in order to be considered.
Position starts next week.
Wyoming 5.16
Brooks Lake Lodge is seeking a sous chef for the 2010 summer season. Daily responsibilities include assisting executive chef in meal preparation and cooking for 30-40 guests. In addition to guest responsibilities the position is also responsible for making lunch and dinner for 25-30 employees. The position begins June 15th and goes until mid September.
Compensation includes salary, room and board and end of the season bonus.
Brooks Lake Lodge is an upscale seasonal guest ranch/lodge located in Dubois Wyoming, outside of Jackson Hole and Yellowstone National Park. The lodge is open for 3 months in the summer and 3 months in the winter.
We accommodate 36-40 guests and employ 25-35 employees.
adam@brookslake.com
Colorado 5.7
Chef position to lead small back of house team for
our seasonal Bistro. We focus on healthy, creative
foods. Cleanliness and organization a must. Fine
Dining experience a plus. Must be able to work 6
days/week (8hr days) during our summer season,
position available May-October. Inventory and
facility management.
Family-owned and operated Bistro located in the
Colorado Rockies. 40 seat established business in a
quaint, mountain resort community.
heidialbritton@gmail.com
http://www.billygoatsouray.com
Idaho 5.7
Looking for seasonal Sous Chef employee or intern for our full-service dinner restaurant and lounge. Our restaurant is open mainly Thurs through Saturday nights with some Sundays.
In addition, this person may be responsible for preparing
breakfast which could even a include a pastry type staff person.
This facility includes an Inn, Restaurant & Lounge and Spa located in Lava Hot Springs Inn.
Restaurant is a fine dining dinner house with seasonal outdoor dining by the river.
palen@gorge.net
http://www.riversidehotspringsinn.com
\
Idaho 5.7
Looking for seasonal Sous Chef employee or intern for our full-service dinner restaurant and lounge. Our restaurant is open mainly Thurs through Saturday nights with some Sundays.
In addition, this person may be responsible for preparing
breakfast which could even a include a pastry type staff person.
This facility includes an Inn, Restaurant & Lounge and Spa located in Lava Hot Springs Inn.
Restaurant is a fine dining dinner house with seasonal outdoor dining by the river.
palen@gorge.net
http://www.riversidehotspringsinn.com
Colorado 5.7
Chef position to lead small back of house team for
our seasonal Bistro. We focus on healthy, creative
foods. Cleanliness and organization a must. Fine
Dining experience a plus. Must be able to work 6
days/week (8hr days) during our summer season,
position available May-October. Inventory and
facility management.
Family-owned and operated Bistro located in the
Colorado Rockies. 40 seat established business in a
quaint, mountain resort community.
heidialbritton@gmail.com
http://www.billygoatsouray.com
Duck Creek Village, Utah 5.4
Restaurant Chef / Lead Cook
Pinewoods Resort is looking for a full-time seasonal lead cook /
Kitchen Manager.
Need to have experience cooking breakfastt, lunch and dinner.
Our restaurant provides great food for our lodging guest and
local cabin owners. You must have a stable work history and be
able to provide multiple professional references. We are in a
remote location near Zion & Bryce Canyons. This is a full time
seasonal position with housing. This is a working position
and you must be able to work any shift.
Wages: Salary, housing and utilities included. Hours: 54 hours a
week, 6 days a week. Working weekends and holidays.
Please e-mail your resume before calling.
Responsibilities:
- Responsible for total food preparation, presentation and timely delivery of all meals. The ability to work with char broiler, griddle, saute, etc. Maintains recipe production, portion and sanitation standards.
- Responsible for closing and all cleaning of restaurant (dishes, moping, deep cleaning etc.).
- Responsible for food ordering list, stocking of food and dry goods.
- Prep and cook for all banquets which can be at any time of day.
- Inventory
- Must be 21 or older.
Skills & Requirements:
- Dependable, honest, hard working, out going, friendly and neat appearance.
- Self motivated.
- Health card and T.I.P.S. training.
- One year banquet experience.
- Four years line cooking experience required.
- Work well with other staff.
- Bryan Romney
- office@pinewoodsresort.com
At the base of the gorgeous Grand Teton Mountains, Wyoming
Once you view our website at www.gtlc.com, you will want to work and play in this beautiful location, which has the best view of the Teton Mountain range in the Park. For additional details and to apply, log on to www.gtlc.com
GENERAL
1. Prepare eggs, omelettes, sausage, bacon, hash browns and other entrees as required by menus and stations.
2. Prepare guest fish and trout for dining room.
3. Serve all menu items as required of station.
4. Check daily menu and prepare set-ups as required.
5. Cook and serve lunch and dinner items as ordered; help Chef de Partie as needed.
6. Break down and clean station at end of meal and shift.
7. Any other job-related tasks as required by the supervisor. 8. Must be flexible and adapt to changes.
QUALIFICATIONS:
1. Broil, grill, fry, sauté experience very desirable
2. At least two year's experience in a kitchen preferred.
3. Prior breakfast grill experience desirable.
4. Must be able to work under pressure.
5. Must be able to lift up to 50 lbs.
UNIFORM REQUIREMENT: White, double-breasted chef's jacket, apron, checked pants and chef's hat to be provided by the company. Firm black leather closed-toe and closed-back, rubber and slip-resistant soled work shoes and belt to be provided by the employee.
Contact Info
Chef and sous chefs fine dining (Base of Big horn mountains Wyoming) 5.3
Excellent opportunity to work with acclaimed Chef and Propietor Mark Fillingham at a beautiful location.
Base of Big Horn mountains and main entrance to Yellowstone park Legends Grill and Steakhouse (fine gourmet dining soothing atmosphere).
Optimum wages and potential housing available. Please send resume to Legends POB 938, Ranchester WY. 82839 e-mail legendsinranchester@gmail.com 307 655 2536.
We look forward to talking with you soon....We moved from Seattle for this opportunity and really appreciate the clean air and NO Traffic.
cook/deckhand (fishermans terminal) 5.3
Reply to: 1wildfish@comcast.net
Cook/deckhand needed for a 5-person crew fishing for salmon aboard the Seattle based 58-foot purse seine vessel Endurance for the 2010 season in Southeast Alaska. Duties include cooking all meals during the fishing day and helping haul in the net. Must becomfortible preparing a variety of foods, especially salmon and other seafood. Applicant must be mature, organized, in good physical shape,and non-smoker. Must be willing to work hard, be self-directed and motivated. First aid knowledge and boat experience a plus. Pay starts at 8% if the net value of the fish for the season. Vessel leaves Seattle around the 22nd of June and returns around the 2nd of Sept. E-mail me with your phone #, job references, and job history and I will get back to you-John
