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
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
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.