Florida, sarasota  3.17

Experienced baker for early morning shift (2am to 10am). Responibilities include production of breakfast items 

(croissants, muffins, cookies, scones, rolls, breads and other various pastries). Must be a self-starter with prior 

experience. We are looking for a cook/chef who knows how to 

stick to standard recipes but also enjoys to create and be innovative. Pay is based on experience

Morton’s Gourmet Market is Sarasota, Florida's premiere full-service specialty food store that offers a wide variety of products and services including: a bakery & coffee shop, prime meats & seafood, full-service catering, custom gift baskets, the area's best deli, 

hot chef-prepared meals and a wide selection of wine and cigars.

tmorton@mortonsmarket.com

http://www.mortonsmarket.com

Manhattan NYC 3.11
sous chef
run kitchen line under chef. knowledge of sauce,
soups,and sautee. must be clean and professional.
very busy gramercy park restaurant
ter57@aol.com




Pocono Mountains, Pennsylvania 3.11
Year-Round
CHEF
Located in Pennsylvania's Pocono Mountains, our club is sited on 3,000 picturesque acres featuring trout streams,
two lakes, a waterfall, and miles of hiking and biking trails.

We serve delicious food from expertly prepared fresh ingredients. The ideal candidate will have professional
training and experience running a small to mid-sized commercial kitchen. A strong service orientation, ability
to work independently and emphasis on hygiene and safety are a must. The successful
candidate will be resonsible for all aspects of the Club's food service operations including menus,
purchasing, cost management, reservations, preparation, serving, and clean-up.Extra help is hired during
periods of peak Club usage.

Our generous compensation package is valued at over $50,000 including a competitive salary,
on-site housing with a fabulous lake view, basic utilities, a health insurance allowance and three
weeks paid vacation. This is a full-time, year round position. Apply and request additional information
by emailing your credentials and contact details to Rob at
rdesat@verizon.net.

Florida  3.3

Palm Beach Gardens

Looking for a sous chef with experience in italian & seafood , ASAP

We provide private lodging with private bath for cooks during our season.  Resume and references are required

javierlaurie12@gmail.com

North Carolina  3.3

Experienced Sous Chef for a fine dining restaurant. Assisting the chef in all phases of the kitchen. 

Open for Dinner and Private Parties.

Chef Wolfgang is an internationally acclaimed chef. Chef of the Year in Jamaica and Texas. Certified 

Executive Chef by the Federation, elected member of the American Academy of Chefs. Member of the 

Texas Culinary Team participating in Frankfurt, Germany. 

Former Executive Chef for Brennan’s Family of Commander’s Palace in New Orleans. 

Wine Spectators Best of Award of Excellence in 2003 - present. Featured article in Southern Accents, 

Southern Living January, Our State in August, Carolina Living feature article on “Great Chefs” and 

mentioned in Outdoor Magazine as the place to eat in Highlands and Cashier, North Carolina.

wom1@gte.net

http://www.wolfgangs.net

Florida, Daytona Beach  2.10
OUR 744 ROOM BEACH FRONT RESORT IS CURRENTLY SEEKING AN EXPERIENCED
EXECUTIVE CHEF. THIS IS A $10 MILLION DOLLAR FOOD AND BEVERAGE OPERATION
WITH 60,000 SQUARE FEET OF MEETING SPACE. YOU MUST
HAVE AT LEAST 5 YEARS OF EXECUTIVE CHEF EXPERIENCE.
jpeterson@pyramidhotelgroup.com

New Jersey   2.10
POSITION: CHEF / COOK

REQUIREMENTS:

•3-5 YEARS EXPERIENCE COOKING CHINESE /
INDIAN CUISINE
•RESPONSIBLE FOR FULL KITCHEN FOOD
PRODUCTION SERVING PRESENTATION AND
INVENTORY CONTROL
•LEAD A TEAM, BE RESPONSIBLE TO TRAIN AND
SUPERVISE KITHCEN STAFF
•ABILITY TO MEET THE STRICT STANDARDS AND
QUALITY CONTROL.
•ABLE TO MAINTAIN FOOD SAFETY CODES AND
KITCHEN HYGIENE
•ABILITY TO COMMUNICATE IN ENGLISH

INTERESTED CANDIDATES SHOULD EMAIL RESUMES
WITH SALARY
EXPECTATIONS TO : GREATCHEFSUSA@GMAIL.COM




Pocono Mountains, Pennsylvania   2.5


Private 45-Member Hunting and Fishing Club Seeks Working Chef
Porters Lake Hunting and Fishing Club
Located in Pennsylvania's Pocono Mountains, our club is sited on 3,000 picturesque acres
featuring trout streams, two lakes, a waterfall, and miles of hiking and biking trails.

Mackinac Island, Michigan   2.6
The Island House
The Island House Hotel, Michigan
Seasonal
Sous Chef
Come work at a beautiful summer resort and make lifelong friends. 
$600.00 per week and housing for an individual provided at no cost. 
May 1 – October 23. Call Ryan at 1(800) 626-6304. 

Responsible for food preparation and general kitchen sanitation.
Must have advanced knowledge of kitchen equipment, including
knife handling. Responsible for day to day supervision of hourly kitchen staff. 
Must be able to read and call all incoming tickets.  Must maintain a neat a
professional appearance and manner.

 Reports to General Manager and Executive Chef.
Contact Name  J. Ryan Macy 
Email  ryan@theislandhouse.com 
Website  http://www.theislandhouse.com 

 
Mackinac Island, Michigan   2.5

Seasonal / Professional
Sous Chef
Iroquois Hotel, Mackinac Island, MI is seeking Sous Chefs with a   commitment
to quality and service.  Excellent 150 seat fine dining restaurant located on the water
featuring regional American cuisine with an international flair.  This is a hands on
position which requires supervising and training the hot and cold line cooks and
dishwashers as well as planning and preparing dinner for a staff of 100 nightly. 
Salary DOE, 
bonus.  Positions are seasonal, May through October, /six day/night work week.
Beautiful apartment style housing available approx 1 1/2 miles from the hotel. 
To learn more, please click on our link below or contact Marti McIntire at the
Winter Personnel Office at (906)643-8293.
Marti McIntire 
Email  employment@iroquoishotel.com 
Phone  906-643-8293 
Fax  906-643-8274 
Website  http://www.iroquoishotel.com 

 
The Adirondack Mountains, Minerva, New York   2.5

Seasonal / Professional
Assistant Cook
Camp Baco is a private, residential boy’s camp located in the beautiful Adirondack Mountains
in New York State. We have a population of approximately 325 people, including campers and staff.
We are currently seeking an Assistant Cook to supplement our food service staff.

Our food service staff is required to have a commitment to quality and excellent service. 
Applicants should have a strong work ethic, the ability to work as a team, and a
background in food preparation.  This position is integral to the day to day operations
at Baco, and we therefore require people who are positive and dependable.

The Assistant Cook works with the Head Chef to prepare a daily menu of breakfast,
lunch, and dinner, to be served buffet style.  You must be able to cook on both indoor
and outdoor grills, with an an emphasis on hygiene, sanitation, and safety in the kitchen.
Previous experience is required as is two written references, and a health/medical examination.

We offer a salary of $500.00+ per week (depending on experience),
together with room and board for the summer. 
Our camp is in operation from June 21 to August 15, 2010.
Bob Wortman 
Email  wortman.bob@gmail.com 
Phone  516-867-3895 
Website  http://www.campbaco.com  




New York,  Watkins Glen  2.5
Chef to assist ownership and management team in creating a localized menu
couple with local & international wines with local & international flavors.
Hiring and assisting lead-severs with execution of front of house dues.
Management of food service items with relationship to portion control, cross
utilization of food items, time management, and etc. Management back-of-house
operation-i.e. dishwashers, line and prep cooks, and maintenance of facility

Serv-Safe credentials and culinary experience preferred
Website  http://www.crystalcreeklodge.com 
bvscornerbarandgrill@gmail.com

Nationwide  2.5
Apply on Line @
http://greatjobs.marriott.com http://trabajos.marriott.com





District of Columbia   1.28
we need a Mercenary Chef in D.C.
 
Kitchen Manager needed for an upscale American bistro restaurant in Washington, DC.

MasterChef Casting Calls

All casting call applicants MUST bring one prepared dish to be served at room temperature. 
You will be able to plate your dish at the given casting location.
You will be responsible to bring any utensils or other materials you may need.
Sunday, January 17th

Kansas City
The Culinary Center of Kansas City
7920 Santa Fe Drive
Overland Park, Kansas 66204
12 pm to 5 pm
Contact: MasterChefKC@gmail.com


Miami
Whole Foods Market – Coral Gables
6701 Red Road
Coral Gables, FL 33143
12 pm to 6 pm
Contact: MasterChefMiami@gmail.com

New York City
Sur La Table
1468 Northern Boulevard
Manhasset, NY 11030
12 pm to 5 pm
Contact: MasterChefNewYork@gmail.com

Seattle
Sur La Table
90 Central Way
Kirkland, WA 98033
11 am to 4 pm
Contact: MasterChefSeattle@gmail.com

Saturday, January 16th

Atlanta
Viking Cooking School
1745 Peachtree Road NE
Atlanta, GA 30309
9 am to 2 pm
Contact: MasterChefATL@gmail.com

Denver
The International Culinary School
at the Art Institute of Colorado
675 South Broadway
Denver, CO 80209
11 am to 5 pm
Contact: MasterChefDenver@gmail.com


Saturday, January 23rd

New Orleans
The Uptowner
438 Henry Clay Ave.
New Orleans, LA 70118
9 am to 3 pm
Contact: MasterChefNOLA@gmail.com

Sunday, January 10th

Boston
Create A Cook
53 Winchester St.
Newton Highlands, MA 02461
1 pm to 5 pm
Contact: MasterChefCastingBoston@yahoo.com

Dallas
Sur La Table
4527 Travis Street
Dallas, TX 75205
12 pm to 5 pm
Contact: MasterChefDallas@gmail.com

New York City
Sur La Table
1468 Northern Boulevard
Manhasset, NY 11030
12 pm to 5 pm
Contact: MasterChefNewYork@gmail.com

Seattle
Sur La Table
90 Central Way
Kirkland, WA 98033
11 am to 4 pm
Contact: MasterChefSeattle@gmail.com

Sunday, January 31st

Los Angeles
Sur La Table
Farmer's Market
6333 W. Third Street
Los Angeles, CA 90036
10 am to 4pm
Contact: MasterChefLosAngeles@yahoo.com





Wisconsin   1.9
Exec Chef

Responsibilities include cooking, baking, food prep, stocking, managing and ordering inventory,
supervising and scheduling staff, menu planning, menu management, and marketing events with Huntington Place staff and the residents.
- Two years head chef and management experience
- Experience working in a senior living environment a plus
- Ability to multi-task
- High level of organizational and communication skills

Virginia  & Washington DC  7.31
As Sous Chef of this high volume store, you will be responsible for the day-to-day management of kitchen operations.

Responsibilities will include:
Ordering and receiving of food, inventory and storage of products, cost containment, daily prep sheets and
pars, supervising proper food handling procedures, kitchen sanitation, equipment repair & maintenance.
You will assist with interviewing, selecting, training, scheduling, and motivating of all Back of House employees.
You will assist the Executive Chef with food quality. This includes performing daily line checks and
walkthroughs, conducting daily shift meetings, and focusing on the quality, production, and storage of all food prep.
dss907@aol.com


South Carolina  7.31
Pawleys Island
Line cooks are responsible for various duties as outlined by the Chef and Sous Chef to include,
but not limited to, stocks, reduction
sauces, butchering, desserts, prep lists, and maintenance of clean and safe work stations including
Garde Manger, Sauté, Grill, Broiler, etc. Must be team oriented and good communicator. Career
growth opportunities are available. Great benefits package for full time employees.
Candidates must possess working knowledge and experience in full service kitchens; must be a
career minded individual with focus on growth and knowledge; Must have industrious work ethic,
good knife skills, good communication, punctual and reliable.
jmaynard@mavericksouthernkitchens.com

Washington DC  7.31
World Renowned, James Beard Award Winning Chef
JEAN-GEORGES VONGERICHTEN
seeks Prep Cooks and Line Cooks for the J&G Steakhouse at the W Washington D.C.

Ideal candidates MUST have:
At least 2 years of stable experience at freestanding restaurants
MUST have fine dining experience
Steakhouse experience is a PLUS!
careers@culinaryconcepts.com



Savannah, GA  7.30
CHEF/KITCHEN MANAGER AT SAVANNAH STATE UNIVERSITY
This position reports to the Food Service Director and (or) the Vice President of Culinary. This person will be
responsible for the entire Retail Culinary operation at a College or University. The Chef Manager position is responsible
for all production, menu compliance, daily operation as well as safety and sanitation. Specific responsibilities include:
maintaining and upgrading quality standards and production levels, promoting safety and sanitation, inspections of
kitchen areas and employees for proper sanitation, training and hiring of all associates, and maintaining budgeted labor
and food cost. Always ensuring that the Standards of Excellence, as determined by the University and Thompson Hospitality are met.
Needs for Success:
* Supervisory, leadership, management and coaching skills
* Good communication skills both written and verbal
* Ability to communicate on various levels to include management, customer and associate levels
* Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
* Ability to perform various motor skills, such as lifting, reaching, bending, twisting, pushing, pulling, squatting,
grasping and arm-hand coordination on a continuous basis
* Ability to multi-task as well as stay on task and concentrate with constant interruptions
* Exhibit tact, courtesy and reasonable speed in performance of duties
* Strong client relationship skills
Job Requirements: Necessary Qualifications:
* High school degree is required. BA/BS in Foodservice or Culinary Management preferred.
* A minimum of five (5) years of experience in Culinary management in the hospitality industry including two (2)
years of contract food service management is required
* Knowledge of financial, budgetary, accounting and computational practices
* The ability to supervise food preparation, service and clean up is also essential
* ServSafe Certification a plus
* Must be able to pass criminal background check
jobs@thompsonhospitality.com

MA - Dedham  7.30
Hebrew SeniorLife (HSL) is a 100+-year-old organization dedicated to
providing seniors with the highest quality
of life through an integrated network of health care, research, housing
and teaching programs in the Greater Boston area. It is the largest nonprofit
provider of senior health care and housing in New England.
To learn more about Hebrew SeniorLife and our career opportunities,
visit our Web site at www.hebrewseniorlife.org.

WI - Fargo   7.30
The Award Winning Ramada Plaza Suites & Convention Center is seeking an Executive Chef.
This position requires:

* Strong culinary background
* Menu development including pricing
* Establish presentation techniques and quality standards
* Forecast food and beverage consumption
* Requisition and purchase food
* Supervisory skills to manage and train culinary staff
* Control food and labor costs
* Ability to conduct performance reviews
* Proven leadership and business skills

Candidates must have a passion for great food and a commitment to uncompromising quality.
The Ramada Plaza Suites & Convention Center
offers an excellent salary, benefits and bonus opportunities.
Job Requirements: The Ramada Plaza is the largest hotel convention center between Minneapolis,
MN & Spokane, WA. It is the premiere facility in the region. Please visit our web site at www.ramadafargo.com .

Located in bustling Fargo, ND with a MSA population of 200,000 people. This community offers a
vibrant and wonderful way of life and a relatively low cost of living.
Check out this great city at http://www.fmchamber.com/ .

Salary: $45,000-$65,000 yearly salary
Bonus: Potential of $20,000 in bonus compensation
Benefits: Health, Dental, and Vision Insurance
401-K
Cafeteria Plan

Please forward your resume and salary history to:

Human Resources
Ramada Plaza & Suites & Convention Center
Email to: ceberhardt@Ramadafargo.com.




Virginia  7.27
BASIC FUNCTION: The Sous Chef is responsible for all food and beverage preparation
for the functions scheduled in the Resort as well as the day-to-day production
of the kitchen.

Cape Cod, Mass  7.20
CHEF MANAGER Position for the Mid-Cape Cod Area is being
recruited by Fitz Vogt Customized Food Service Management Associates.
Full Time, Year Round, Position with Benefits.
Please address cover letter and resume to
careers@fitzvogt.com

Fall River, Mass  7.20
We make America’s best soups.”
Blount Fine Foods, Fall River, MA

Family-owned since 1880, Blount has long recognized that great people are the best
ingredient in making great food. We consistently pursue process improvements, culinary
innovation, high-quality standards (IQF) and customer excellence. Company-wide, our team
approach and shared vision is the core of our continued success.

Research and Development Chef
The R&D Chef will support the corporate chef, sales, marketing and all product development
efforts through recipe development and presentations.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Product Development:
Responsible for staying apprised of new culinary trends and technologies and applying them
in a meaningful manner to the department.
Collaborate with sales, marketing, production and process control to develop new products.
Work with production, quality and process control to scale up bench samples into production batches.
Assist the Corporate Chef with the purchasing and preparation of raw materials used in bench samples.
Assist in new ingredient evaluation and cost saving analysis.
Assist the Director of Research & Development with nutritional labeling of new retail and
foodservice products.

Sales Support:
Responsible for managing sample delivery and providing support to sales team members during
cuttings. This includes, shipping product samples, equipment/supplies and POS.
Participation in tradeshows, outside promotions and demonstrations when needed.
15-20% of travel may be required to support sales.

Product Specifications:
Collaborate with quality assurance, process control and production to develop “in line”
and finished product specifications.

General:
Preparation of the culinary center for customer demonstrations/product cuttings.
Maintain cleanliness of the culinary center and R&D cooler/freezer.
Restock ingredients and supplies as needed.
Assist the Director of R&D with technical projects when needed.

Requirements:
Must possess valid drivers license with good driving record. Also computer experience with database,
development, manufacturing and MS Office software. Strong communication skills both verbal & written
as well good mathematical skills.

Education/Experience:
Culinary degree from a 4 year college or university; or 3-5 years related experience and/or
training; or equivalent combination of education and experience.
jobs@blountfinefoods.com




Sebree, KY  7.19
Experienced Chef/Cook needed for Award Winning Hunting Lodge in Western Kentucky.
Must be energetic and enthusiastic in order to cater to clientele accustomed to fine
dining. Up to 24 guests at the lodge at one time. Prepare up to 3 meals/day on Friday,
Saturdays & Sundays. Experience preparing wild game & fish preferred.
Housing available if relocation necessary.
See our website at www.deercreeklodge.net. 

Metro Detroit  7.18
Fine Dining Restaurant Chef - $70,000-85,000
For a high profile, award winning fine dining restaurant in metro Detroit.
Seek talented Executive Chef with great a la carte credentials in restaurants that
have received a Michelin Star, Mobil Four of Five Star rating, or Wine Spectator
Award. Lots of creativity. Great perks and benefits.

Ideal candidate will be looking to return to Michigan.

Send resume in a Word format attachment to
ben@harperjobs.com

NC - DURHAM  7.18
CHEF MANAGER AT UNION INDEPENDANT SCHOOL
Needs for Success:
*
* Supervisory, leadership, management and coaching skills
* Good communication skills both written and verbal
* Ability to communicate on various levels to include management, customer and associate levels
* Proficient computer skills to include; various computer programs, Microsoft Office programs,
e-mail and the Internet
* Ability to perform various motor skills, such as lifting, reaching, bending, twisting, pushing,
pulling, squatting, grasping and arm-hand coordination on a continuous basis
* Ability to multi-task as well as stay on task and concentrate with constant interruptions
* Exhibit tact, courtesy and reasonable speed in performance of duties
* Strong client relationship skills
Job Requirements: Necessary Qualifications:
* High school degree is required. BA/BS in Foodservice or Culinary Management preferred.
* A minimum of five (5) years of experience in Culinary management in the hospitality industry i
ncluding two (2) years of contract food service management is required
* Knowledge of financial, budgetary, accounting and computational practices
* The ability to supervise food preparation, service and clean up is also essential
* ServSafe Certification a plus
* Must be able to pass criminal background check
jobs@thompsonhospitality.com

Baltimore  7.18
PRODUCTION/KITCHEN MANAGER AT MORGAN STATE UNIVERSITY
Thompson Hospitality is a premier contract food service company and hospitality provider
in the east coast with a proven record for success and quality in everything we do. Our
vision for success is to rise above the competition and deliver leading-edge technology,
purchasing, foodservice, catering and vending. This kind of commitment demands the best;
which is a reflection of our exceptional staff and our services that provides great results.
If you are a passionate, motivated team leader, come play a key role in our future success.

DUE TO AN INTERNAL PROMOTION, (our Production Manager was promoted to the Assistant Director)
we are looking for a qualified PRODUCTION/KITCHEN MANAGER to join our already successful
team at MORGAN STATE UNIVERSITY.

The successful candidate will have Contract Food Service Experience, preferable in a
University or Healthcare environment with 2-5 years of experience.

Kitchen Management knowledge
Ordering and Inventory skills
Food Cost experience
Menu Costing
Training experience
Menu/recipe knowledge

This is a great opportunity for someone in a BOH position would wants to
showcase their talents and learn to be a Food Service Director.
jobs@thompsonhospitality.com

Maryland  7.18
SOUS CHEF AT BOWIE STATE UNIVERSITY
Thompson Hospitality is a premier contract food service company and hospitality
provider in the east coast with a proven record for success and quality in everything
we do. Our vision for success is to rise above the competition and deliver
leading-edge technology, purchasing, foodservice, catering and vending.
This kind of commitment demands the best; which is a reflection of our exceptional
staff and our services that provides great results. If you are a passionate,
motivated team leader, come play a key role in our future success.

DUE TO AN INTERNAL PROMOTION, we are looking for a qualified SOUS CHEF to join
our already successful team at BOWIE STATE UNIVERSITY.

****************LOCAL CANDIDATES ENCOURAGED AND PREFERRED****************

The successful candidate will have Contract Food Service Experience, preferable
in a University or Healthcare environment with 1-3 years of experience.

Kitchen Management knowledge
Ordering and Inventory skills
Training experience
Menu/recipe knowledge
jobs@thompsonhospitality.com

MISSISSIPPI   7.18
CHEF MANAGER AT MISSISSIPPI VALLEY STATE UNIVERSITY
Come join one of the nations top contract food services/hospitality companies.
Thompson Hospitality is now searching for a qualified Chef Manager to join our
team at TMississippi Valley State University. If you are self driven, a team
player with a great attitude looking for unlimited growth opportunities with a
great benefits package apply now to join our uncomparable team. Below if a brief
description of the position:

Role: Chef Manager

This position reports to the Food Service Director and (or) the Vice President of
Culinary. This person will be responsible for the entire Retail Culinary operation
at a College or University. The Chef Manager position is responsible for all production,
menu compliance, daily operation as well as safety and sanitation. Specific
responsibilities include: maintaining and upgrading quality standards and production
levels, promoting safety and sanitation, inspections of kitchen areas and employees for
proper sanitation, training and hiring of all associates, and maintaining budgeted labor
and food cost. Always ensuring that the Standards of Excellence, as determined by the
University and Thompson Hospitality are met.
Needs for Success:
* Supervisory, leadership, management and coaching skills
* Good communication skills both written and verbal
* Ability to communicate on various levels to include management, customer and associate levels
* Proficient computer skills to include; various computer programs, Microsoft Office programs,
e-mail and the Internet
* Ability to perform various motor skills, such as lifting, reaching, bending, twisting, pushing,
pulling, squatting, grasping and arm-hand coordination on a continuous basis
* Ability to multi-task as well as stay on task and concentrate with constant interruptions
* Exhibit tact, courtesy and reasonable speed in performance of duties
* Strong client relationship skills
Job Requirements: Necessary Qualifications:
* High school degree is required. BA/BS in Foodservice or Culinary Management preferred.
* A minimum of five (5) years of experience in Culinary management in the hospitality industry
including two (2) years of contract food service management is required
* Knowledge of financial, budgetary, accounting and computational practices
* The ability to supervise food preparation, service and clean up is also essential
* ServSafe Certification a plus
* Must be able to pass criminal background check
jobs@thompsonhospitality.com

Oklahoma City  7.18
Executive Chef @ Prima Hotels Limited
PRIMA HOTELS, United Kingdom is currently in the process of rapid expansion.
To aid this process we are looking for individuals with a sense of adventure,
energy and passion for what they do. We are looking for individuals who are willing
to re-locate and are looking for a long term future with a company that is dedicated
to developing it's employees/associates. The company is a trend setting organization
with the aim of growing with the end result going public.

Executive Chef

Requirements:

* Male
* Relevant Degree or Diploma in F & B
* Minimum 3 years experience in fast paced environment
* Current Position at least Sous Chef.
* Strong Knowledge and background of American and/or French cuisine
* Strong Communication Skills, specifically English
* Strong leadership Skills and able to manage team of chefs
* Excellent knowledge of hygiene principals, Food production, Food Service
* Able to inspire, and motivate those in your working environment
* Creative and innovative
* Energetic
* Willing to travel

The ideal candidate would be somebody who is looking to advance their career,
looking for a challenge and an environment where they can make their mark.

The Company offers:

* Remuneration in line with international standards with starting salary of £9,000GBP exclusive of tax
* Travel Expenses
* All benefits that are applicable under local labor law
* All benefits as per company policy associated with all employees
* Opportunity for travel
* Opportunity to grow with the company
* Access to Recreational Facilities
* Medical Insurance
* Accomodation and other perks
phgpersonnel@yahoo.com

Virginia Beach   7.18
Restaurant Sous Chef
Gold Key PHR Hotels & Resorts
The Restaurant Sous Chef is responsible for the consistent, profitable and quality production
and daily operations of the kitchen to include food quality as well as efficient production and
work practices of the line staff. The Chef will also oversee and maintain the cleanliness,
sanitation and safety of the operation.

Manage the kitchen staff in the daily production, preparation and presentation of all food for the
hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all
standards and regulations and achieves profitable, competitive, quality products. Position is
responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists
Executive Chef in creating and implementing menu and production changes.
Job Requirements: Calling all talented chefs! Opportunity abounds in Virginia Beach's leading resort,
hotel, and restaurant management company, Professional Hospitality Resources. We operate the
Oceanfront's highest volume restaurants. We're proud of our people, our product, and our growth...
and we need the right culinary talent to join our team. We have a critical need: a talented Restaurant
Sous Chef for our busiest restaurant, Catch 31 (in the Hilton Virginia Beach Oceanfront). Are you our
next Restaurant Sous Chef? -Do you have several years of experience operating at a sous chef level in a
high volume establishment ($5million and up) -Do you have the demonstrated ability to put out a detailed
and quality product, consistently and efficiently? -Do you possess the "can-do" attitude, the high energy
level, and the skill set needed to excel in a fast paced work environment? Want to learn more?
Visit www.goldkeyphr.com and apply online.
recruiter@phrinc.com 



Florida  7.16
Executive Chef
Olio - Naples Bay Resort
Is responsible for the management of multi-outlet and banquet operation of this Personal
Luxury Resort, including the signature ala carte restaurant, Olio on the Bay. Directs the
preparation and execution of all food items for Naples Bay Resort and Resort operations.
Provides leadership and supports the team in achieving departmental goals and objectives.

Actively creates and implements innovative and unique menus in all outlets, private dining,
and banquet operations.

Estimate food consumption and requisition or purchase food; select and develop recipes;
standardize production recipes to ensure consistent quality; establish presentation technique
and quality standards; plan and price menus; ensure proper equipment operation/maintenance;
and ensure proper safety and sanitation in kitchen.

Actively interacts with guests in the restaurants, banquets, and site inspections to ensure
that all personal preferences, special occasions, etc. are understood and that guest
satisfaction is fully maximized.

Works with management to implement special events throughout the year including, but not
limited to, annual wine and food festivals, themed events showcasing the resort,
and holiday celebrations.

Works under the direction of management to determine price strategy throughout the
entire division to maximize profitability and achieve budget goals.

Works through the Executive Sous Chef and Sous Chefs to ensure that all food is
tastefully prepared as scheduled, portions are controlled per specification, and plates
are properly garnished and attractively presented.

Conducts on-going training sessions with culinary service personnel to increase
their knowledge and capabilities in the culinary services area.
nbrhr@benchmarkmanagement.com

Miami Beach  7.16
Sous Chef
The Setai, South Beach
Jonathan Wright, Executive Chef of the award winning The Setai, South Beach Hotel is currently seeking a Sous Chef.

Responsibilities include;
* Assist with the management of the assigned kitchen, consistently and in a professional manner.
* Daily walk through to check kitchen equipment is in proper working condition.
* Check all daily bookings for all restaurants.
* Liaise daily with the Executive Chef and Chef de Cuisine to ensure there is up to date communication within the kitchen.
* Co-ordinate all aspects of the operation of the assigned kitchen according to business levels.
* Assist with seasonal menu development in accordance with hotel standards.
* Assist with the setting of all standard operating procedures for the kitchen operation in conjunction with the Executive Chef.
* Assist with the recruitment and training of employees as required and in accordance with hotel guidelines.
* Encourage and assist with the development of employees.
* Ensure disciplinary and grievance procedures are adhered to in accordance with hotel guidelines.
* Ensure correct use of all assets and to maximize energy conservation.
Job Requirements: We are looking for a talented, passionate and dedicated Chef who has the ability to manage
and motivate this diverse team, maintaining the highest standards of service and cuisine.

Four to five years culinary experience in 5 star hotels and resorts or first class restaurants is essential.

Excellent communication skills, both written and oral.

Proven leadership skills.

Experience in Asian cuisine highly desirable.

Please apply online at www.setai.com
setaicareers@ghmamericas.com

Ohio, Cleveland  7.16
Responsibilities:
Directing hotel's food production
Training staff
Meeting corporate quality standards
Establishing and enforcing food specifications, portion control, recipes and sanitation
Controlling food/labor costs

Qualifications:
3+ years hotel experience with high volume catering
Corporate experience
Casual dining a la carte service experience
Skills to pro-actively requisition and purchase the necessary goods
Experience with menu recipe and costing
Must possess garnishing/presentation skills
Must be able to plan and prepare for large banquet groups and weddings
Must have a good working knowledge of employee administrative tasks
(payroll, scheduling, performance reviews)
Health/Dental Benefits  401k, Retirement and/or Pension Plan  Paid Holidays,
Vacations, and Sick Leave
Life and/or Disability Insurance 
Relocation Assistance
dss907@aol.com

MS - ITTA BENA  7.16
CHEF MANAGER AT MISSISSIPPI VALLEY STATE UNIVERSITY
Come join one of the nations top contract food services/hospitality companies.
Thompson Hospitality is now searching for a qualified Chef Manager to join our team at
Mississippi Valley State University. If you are self driven, a team player with a great
attitude looking for unlimited growth opportunities with a great benefits package apply
now to join our uncomparable team. Below if a brief description of the position:

Role: Chef Manager

This position reports to the Food Service Director and (or) the Vice President of Culinary.
This person will be responsible for the entire Retail Culinary operation at a College or
University. The Chef Manager position is responsible for all production, menu compliance,
daily operation as well as safety and sanitation. Specific responsibilities include:
maintaining and upgrading quality standards and production levels, promoting safety and
sanitation, inspections of kitchen areas and employees for proper sanitation, training
and hiring of all associates, and maintaining budgeted labor and food cost. Always
ensuring that the Standards of Excellence, as determined by the University and Thompson Hospitality are met.
Needs for Success:
* Supervisory, leadership, management and coaching skills
* Good communication skills both written and verbal
* Ability to communicate on various levels to include management, customer and associate levels
* Proficient computer skills to include; various computer programs, Microsoft Office programs,
e-mail and the Internet
* Ability to perform various motor skills, such as lifting, reaching, bending, twisting, pushing,
pulling, squatting, grasping and arm-hand coordination on a continuous basis
* Ability to multi-task as well as stay on task and concentrate with constant interruptions
* Exhibit tact, courtesy and reasonable speed in performance of duties
* Strong client relationship skills
Job Requirements: Necessary Qualifications:
* High school degree is required. BA/BS in Foodservice or Culinary Management preferred.
* A minimum of five (5) years of experience in Culinary management in the hospitality
industry including two (2) years of contract food service management is required
* Knowledge of financial, budgetary, accounting and computational practices
* The ability to supervise food preparation, service and clean up is also essential
* ServSafe Certification a plus
* Must be able to pass criminal background check
jobs@thompsonhospitality.com

OK - Durant  7.16
Unit Summary: Choctaw Casino Resort Spa in Durant, Oklahoma is a P&L food & beverage account
managed by the Delaware North Gaming Hospitality Group. The new facility scheduled to open in
February 2010, will feature over 3,000 gaming machines, 40 table games, a poker room and a 330
room, four star level hotel. Visit www.choctawcasinos.com for more information

Your role: This position will be responsible for the overall effective operations of all Food
and Beverage outlets at Durant Casino Resort Spa including a buffet, multiple restaurants,
banquets, catering and room service. Specific responsibilities include: Develop creative menus,
catering packages, and quality assurance programs within the Food and Beverage Department.
Hire, supervise, schedule, train and develop kitchen staff. Must maintain a clean and orderly
kitchen and exceed all sanitation standards. Actively participate in event operations and
private parties to assure quality and consistency. Develop menu specifications and prepare
items in accordance to Company specifications. Coordinate presentation of menu items to
assure maximum appeal to customers. Develop catering function standards.
Maintains financial responsibility for the menu mix. Order and secure product within
Corporate specifications. Oversee the inventory process for food and beverage products.
Salary Range: US $64,700.00-US $80,900.00 / Year
vrodrig@dncinc.com

MN - Minneapolis  7.16
Sous Chef - Suites Chef
Sous Chef - Club Chef
Don't miss this exciting opportunity to be a part of the new unit opening of Target Field,
home of the Minnesota Twins- a full service Sportservice account, providing concessions,
premium services, catering and retail to Twins fans!

Unit Summary: The following positions will be located at Target Field, the NEW Minnesota
Twins stadium in Minneapolis, MN, home to the MLB American League Minnesota Twins.
Sportservice has been awarded a full service contract for this 40,000+-seat state of
the art facility, which will include concessions, premium services, catering and retail!
The revenues for this contract are estimated to be $43 million. The facility is scheduled
to open in Spring 2010. We are seeking candidates for the following opportunities with an
anticipated start date of September 2009.

Your role: This position will be responsible for the overall effective operations of the
Suites Level including 58 suites, 8 party suites and a super suite seating 120 customers.
Specific responsibilities include: Actively participate in event operations and private
parties to assure quality and consistency. Supervise, schedule and train kitchen staff.
Responsible for inventory controls. Order and secure product within Corporate specifications.
Must maintain a clean and orderly kitchen and exceed all sanitation standards. Will also
maintain budgeted profits and report generation. Will develop menus and specialty items.
Job Requirements: Our Expectations: Qualified associates must have a minimum of 3 years
culinary experience after graduation from accredited culinary school or equivalent work
experience. Thorough knowledge of food preparation and purchasing. Strong organizational,
communication and PC skills. A commitment to excellence in guest service is essential.
Experience in high volume environments is preferred.
Salary Range: US $39,700.00-US $49,600.00 / Year
pwightma@dncinc.com



Iowa  7.14
A Five Star Hunting Lodge, located in southeast Iowa is seeking qualified individuals
to be a part of our team for the 2009 season. (Sept.1st - Dec.22rd) You must be neat in
appearance, well mannered, possess a strong work ethic, and be passionate about delivering
impeccable guest services. Working with an internationally acclaimed private chef your goal
will be to provide the highest level of guest services to our affluent clientele. Duties
will include Food and Beverage Service of breakfast, lunch and dinner, Servicing of guestrooms,
Housekeeping and Laundry as well as Dish washing and General Kitchen Duties.You must be able to:
work with a minimum of supervision, have basic problem solving skills, an ability to multitask,
the ability to work long hours as required, get along well with coworkers and be comfortable
in a remote rural setting. This is a full time seasonal live in position. Room and board,
uniforms, a daily wage, above average gratuities and an end of season performance bonus
make up the compensation package. Experience in a hotel setting or fine dining establishment
would be a definite asset. Apply online by sending your resume with photo to
lodgestaff@chefscottonline.com



WV - White Sulphur Springs  7.14
Primary Responsibilities:
* Prepare and cook all food items as laid out in the menu and in accordance with the specifications on the prep sheet
* Handle line assignments as scheduled (station prep and station service)
* Mis en place
* Check condition of equipment, obtain necessary utensils, tools and supplies
* Assign or delegate work as appropriate to ensure that food production is performed to the benchmarked
superior standards in accordance with all recipes and methods.
* Benchmark ever increasing standards of food and food production in the main dining room,
banqueting, room service, restaurant outlets and assigned areas. The development of seasonal dishes and
seasonal menus and the implementation of all processes and procedures to ensure consistency (i.e. recipe
development, photographs, production lists, ordering specifications, yield data, etc.)
* Take all necessary steps to provide our guest with a Greenbrier experience in accordance with the five
star, five diamond guidelines
* Coordinate all the logistics to successfully complete all events/functions in accordance with the guest
wishes, at the highest possible standard

Secondary Responsibilities:
* The organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage,
refrigeration, small wares, work surfaces, floors, shelving, etc) in areas of responsibility
* The development, supervision and implementation of safe, sanitary, and efficient work habits of all line personnel
* The development of positive work environment and team spirit
Job Requirements: Past Work Experience Requirements:
* 5 years experience in food production at The Greenbrier or similar facility or
completion of 3 year Culinary Apprenticeship
* Banquet experience
* Catering experience preferred

Educational Requirements:
* High School Diploma or G.E.D. plus experience
* A.O.S. or A.S. Degree in culinary arts plus 3 years experience

Technical Requirements:
* West Virginia Food Handler's Permit
* Ability to work quickly and efficiently in a fast paced environment
* Excellent work ethic
* Good Time Management and Organizational Skills
* Must be able to lead a highly motivated team
* Proficient in all aspects of the culinary arts and have a thorough knowledge of all a la
carte and banqueting work
* Must be innovative and creative
* Computer Literate (basic understanding of excel and word programs)
human_resources@greenbrier.com

Hamptons  7.13
Independent Film Production Company
Seeking youthful, personable, reliable chef to cook
for small cast/crew (9) for two weeks (9/12/09-
9/26/09) in the Hamptons. Transportation and
lodging (on water) provided.

Applicants should have a culinary background
(education or equivalent experience) and working
knowledge of a number of cuisines. Must have
valid driver's license, be legal to work in US, and
speak English.

Responsibilities: creating menus, shopping,
preparing meals (three/day), setting up and
cleaning up. All done on a fixed, tight budget.
Healthful cuisine without sacrificing taste and flavor
preferred. Compensation is $500, plus copy/credit
on the film.
seekingchef0909@gmail.com



CT - Groton  7.13
The Mystic Marriott Hotel & Spa, part of Waterford Hotel Group, is a 285-room AAA Four-Diamond hotel
with a AAA Four-Diamond restaurant, Octagon. Chef De Cuisine is responsible for the overall operations
of the Octagon Steakhouse so as to ensure compliance with service and operational standards, and
maximization of profits for the hotel.
Job Requirements: 1.Schedules all associates under his/her supervision, maintaining adequate
staffing levels while adhering
to labor standards guidelines.
2.Supervises all cooking operations, including methods, portioning, and garnishing.
3.Cooks and otherwise prepares foods according to recipes.
4.Checks all food for taste, temperature and eye appeal.
5.Cuts, trims, bones and carves meats and poultry for cooking.
6.Consults with Chef and/or Food and Beverage Manager regarding day's forecast, special functions, and
volume of various restaurants.
7.Works with stewards to ensure that assigned station is kept clean, properly stocked, and properly
maintained.
Bachelor's degree from four-year college or university: or one to two years related experience and/or
training; or equivalent combination of education and experience.
Management Position? Yes 
Entry-Level Position? No 
Work Permit Needed? Applicants who do not already have legal permission to work in the
United States will not be considered. 
Job Available: Immediately
careers@waterfordgroup.net



MS - Robinsonville  7.11
Horseshoe Casino & Hotel - Tunica has an immediate opportunity for Chef de Cuisine at Jack Binion's Steakhouse.
This critical position will be responsible for assisting the Executive Chef in the profitable and effective
operation of all food production in the Steakhouse, maintaining a high standard of quality and presentation,
as well as maintaining food labor costs according to budget.
The Chef de Cuisine will: assist the Executive Chef in adapting the menu; maintain proper staffing through
interviewing, hiring, training and scheduling; monitor the quality of food products; oversee consistency of
plate presentations; conduct walk-throughs of the kitchen and storeroom areas; and manage performance of staff.
The Chef de Cuisine will be expected to stay on top of trends in the food and restaurant industries.
Job Requirements: The successful candidate must have extensive and progressive experience in ala carte
service, preferably in a high-end steak restaurant.
Managerial experience required.
Culinary degree or equivalent required.
nrosenbury@harrahs.com



FL - Longboat Key  7.10

Chef de Cuisine
Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,
vegetables, desserts, or other foods. May plan and price menu items,
order supplies, and keep records and accounts as directed by the Executive Chef.
Participates in cooking.
Longboat Key Club & Resort 
Email: hr@longboatkeyclub.com 

Fort Lauderdale  7.10
Head Chef
15th Street Fisheries
Head chef takes the task of controlling and monitoring the chefs and workers in food department to
maintain quality and discipline in food preparation. Highly skilled in operations, budget, cost control,
quality, personal management and administer the food service program in a multiple-site according to
policies and procedures, and the
federal/state requirements. The candidate must be an effective manager, team builder, communicator,
problem solver, policy maker and supportive mentor with leadership proven track record in reducing
and managing costs and
adding to bottom-line profitability without sacrificing quality focus on customer service and quality
food service to emphasis on menu appeal and nutritional value.
http://www.15streetfisheries.com/



Vero Beach  7.8
Mid-East Coast of Florida - South of Melbourne

CULINARY PROFESSIONALS!

John's Island Club is an exclusive private club located at the
luxury residential community of John's Island in Vero Beach,
FL.  Our Club offers outstanding international cuisine and fine
dining in an elegant atmosphere.  

We offer outstanding seasonal opportunities (Oct-May) for strong
culinarians, skilled in high quality food preparation and
presentation.  We seek motivated staff for line cook positions,
dedicated to the culinary profession, with a strong desire to
further their skills and training in a four-star culinary and
fine dining environment. 

Culinary school or apprenticeship program graduates are
preferred.  We offer competitive pay & benefits, assisted
housing program, and a great place to work, learn, and play.

Equal Opportunity Employer/Drug Free Workplace

Contact: John's Island Club - Human Resources
Fax For Resumes: (772)231-8635
Email For Resumes:  jobs@johnsislandclub.org 



Mackinac Island, Michigan  7.7
Mission Point Resort is the largest and most complete hotel on beautiful Mackinac Island located in the upper
peninsula of Michigan State. Mission Point Resort offers a true resort experience with four dining experiences
ranging from fine dining to carry out picnic baskets. For the meeting experience we offer an excess of 38,000
square feet of flexible and state-of-the-art function space and perform close to 200 weddings in our 6 month season.

Plan, prep, set up and provide quality service in the outlet kitchen of food production for menu items in
accordance with standards and plating guide specifications. Maintain organization, cleanliness and
sanitation of work areas and equipment.
Job Requirements: Knowledge of the fundamentals of cooking i.e., sauces, stocks and cooking procedures.
Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment
i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to
understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write, speak
and understand the English language.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school graduate or equivalent
Knowledge of food service preferred. 2 years fast pace line cook experience preferably at a hotel or resort.

THIS IS A SEASONAL PROPERTY WITH THE 2009 SEASON ENDING OCTOBER 31, 2009.
Accommodation? Yes 
careers@missionpoint.com

Mackinac Island, Michigan  7.7
Experience Mackinac Island this Summer and Fall!

We need: Servers and Hosts, line cooks

Available at both Horn's Bar and Yankee Rebel Tavern. Season runs
June 24th through October 31st.
Must have minimum of 1 recent year experience waiting tables.
Must have minimum of 1 year working the line in a kitchen

Both restaurants are located downtown, serve lunch and dinner
and stay busy through the fall. 

Horn's is a bar setting, with high volume for lunch and dinner
also nightly entertainment.

Yankee Rebel Tavern serves regional cuisine for lunch and
dinner.  Seats 140. Nice wine list.

Housing is provided, if necessary, in apartments or houses. All
units require sharing a bedroom with a roommate. Each housing
unit has a full kitchen, living room with TV, cable and VCR and
coin operated laundry facilities. Rent is based upon type of
unit with a minimum cost of $70.00 per week.

To apply, see our websites for online job applications and more
info.

Must be legal to work in the U.S. and have appropriate
documentation

www.hornsbar.com
www.yankeerebeltavern.com

New York  7.7
BRGuest is seeking a Pastry Sous Chef to round out our team at our High-End and High Volume Commissary.
We seek an Experienced Pastry Sous Chef with 3-5 years experience in a High-Volume setting, offering superior flavors.

This unique position requires passion for the business, extreme discipline, and extensive creativity.
This position reports to the Corporate Pastry Chef and has enormous growth potential!

We are known to Employ the "Best of the Best" in the industry?individuals with the desire to better
themselves and those around them. The strength of relationships between these talented individuals
is the basis for every success story.

Seeking qualified individuals with a passion for success and a commitment to quality food and superior
guest service. Great opportunities await those candidates with a minimum of 3-5 years background.
Job Requirements: What we have to offer is a genuine sense of hospitality, professional attitude and
in-depth technical proficiency. Our approach is one where hard work and the pursuit of knowledge only
contributes to our expertise and sense of well-being, while allowing us to graciously serve our guests.

There are plenty of advantages to working for B.R. Guest, from a competitive benefits package, to
performance based training, to the excitement that comes from working in a high-volume, operationally
fine-tuned arena. We take the hospitality business seriously and enjoy ourselves in the process.
Sound intriguing?

To apply copy/paste this link into your browser

https://www5.recruitingcenter.net/Clients/brguest/PublicJobs/Canviewjobs.cfm

New York  7.7
A wonderful opportunity to join New York's premier caterer, Abigail Kirsch.

Abigail Kirsch is the quality leader in catering and hospitality in the greater New York Metropolitan area.
We currently have 5 different venues which include Tappan Hill (Westchester County), The Botanical Garden
(Bronx), Pier 60 and The Lighthouse (Chelsea Piers), Stage 6 (Brooklyn, NY), as well as an Off Premises
Division located in Midtown Manhattan.

The Executive Café Chef at the New York Botanical Garden is responsible for the Café as well as specific
areas of banquets. This position is responsible for ensuring that the highest standards and Abigail
Kirsch systems are met for all food prepared and served to the public. The Executive Café Chef will
supervise the production, servicem and quality of food for two café locations that generate over
1.5 million in revenue. The Executive Café Chef works with the Director of Café Operations,
Purchasing Manager, NYBG Event Managers, Operations Manager and the General Manager to ensure a
smooth operation. This requires involvement and decision making in planning, logistics, staffing, t
raining, menu development, production and execution. He/she is responsible for demonstrating leadership,
creativity, integrity and resourcefulness as it pertains to quality, consistency and profitability.
Job Requirements: -4 or more years experience in a quality retail food operation at the Executive Chef
level. Required.
-Prior catering experience preferred
-Degree in Culinary field preferred.
-Professional appearance and demeanor a must.
-Strong leadership and management skills, ability to manage 20 + associates with different skill levels.
-Ability to handle multiple tasks and work effectively, independently, and efficiently with time constraints.
-Must be creative, innovative and able to be pro-active.
-Must be detail oriented and perform work accurately and timely.
-Must be able to meet deadlines and work independently.
-Proficient computer skills necessary including MS Word and Excel.
-Financial management with P&L's, cost controls, food and labor cost experience.
-Ability to communicate work related information to co-workers, supervisors, vendors and clients.
-Able to work flexible work schedule in order to accommodate business levels. (Weekends Required)

Abigail Kirsch at The New York Botanical Garden
200th Street and Southern Blvd
Bronx, NY 10458

www.abigailkirsch.com
jclancy@abigailkirsch.com

MO - Kansas City  7.7
We are looking for a qualified individual to oversee the entire food operation of the Hotel's Restaurants
and Room Service Department. These activities include management of the food quality, food development,
cost control, supervision, training, planning, food sanitation/hygiene, mentoring and community representation for the hotel.
Job Requirements: The Restaurant Chef will be responsible for developing, implementing and managing the
operating budgets for the Restaurant Kitchens. This individual will maintain an on-going informal
educational training program for the kitchen associates to continue with the current trends and various
culinary techniques. He will manage the day- to-day operations and understand all the associate positions
well enough to perform their duties in their absence.
This position holds the responsibility of keeping the highest standards in the kitchen department and
achieving the maximum scores in GSS, AOS, Q&A, audits and cleanliness.
The Restaurant Chef will control and direct the purchasing of all food items in conjunction with the
Food Storeroom Manager. He will assist in accurately measuring and controlling the food costs.
He works very closely with the Restaurant Manager to ensure cohesive working relationship exists between
the two departments. He will assist the Executive Chef and Food and Beverage Director in menu development.
kwornson@kcmarriott.com 



North Maine Woods  7.6
approx. 20 miles from Rockwood, ME 


We are seeking a person with a mature attitude to be a cook for
our lodge called Historic Pittston Farm. You will work where you
can enjoy outdoor recreation on your off time!  Enjoy fishing,
hunting, canoeing, kayaking, snowmobiling, ATVing, hiking, and
camping; you’re in the middle of it all! This is a family owned &
operated restaurant (70 seats) and lodge (30 rooms), and a
licensed campground, listed on the National Historic Register.
Open year round from 7am-7pm, 7 days a week located in the North
Maine Woods. 

The successful candidate will be responsible for food
preparation, serving and interaction with our guest throughout
the day. We serve buffet type meals as well as individual plates.
Our meals are New England lumber-jack style and our food
prepared from scratch including soups, chowders, sauces,
vegetables and meats.

Benefits Package includes salary plus private room & board, plus
satellite TV, WI-FI, and all utilities.  We also are looking for
a housekeeper and have a cabin available for the “right couple”
on premises.

Cook position starts asap, housekeeper position starts beginning
of Sept.

Contact: Jenny Mills
Phone: 207-280-0000
Email For Resumes:  jenny@PittstonFarm.com 



Maine  7.5

Executive Chef
1.Menu and recipe development
2.Food and labor budget management
3.Flexibility in lodging guests’
dietary restrictions
4.Ordering, inventory control
5.Kitchen staff management
6.Supervise kitchen functions
7.May be asked to do one or two
breakfast services per week or prep
breakfast items during dinner hours.
8.Additional compensation for
Special events (e.g., wedding; company
meetings; etc.) based on event
complexity and will be mutually agreed
upon at time of booking.
9.Consistently high quality
10.Punctual and reliable
11.Team player who enjoys work and
can be productive in a relaxed
atmosphere
$2000/month  
Starting Date: As soon as possible
One of the world’s most captivating
hideaways in inland Maine overlooks the
breathtakingly beautiful Moosehead Lake.
The Lodge at Moosehead Lake is an ultra-
private luxury inn. The first-class
accommodations, pampering hospitality
and attention to detail within its doors
is easy to see. The Lodge is AAA 4-
diamond, Conde Nast Johansen and
recommended by Andrew Harper.
innkeeper@lodgeatmooseheadlake.com



Pennsylvania  7.2
The successful candidate must be passionate about healthy gourmet cuisine, and enjoy performing
guest cooking demonstrations. He/she must also be able to supervise and coordinate all activities
of the kitchen: to manage all kitchen staff, to maintain food, payroll, and fixed costs to meet
budgets, to ensure food quality and presentation, plan and create menus, daily features, and
recipes, to schedule staff, and product ordering, and maintain organization and cleanliness of a professional kitchen.

Virginia  6.23
The Sous Chef manages the overall operations of the kitchen. Responsibilities include:
Ordering and receiving of food product, inventory and storage of all product, cost containment,
daily prep sheets and pars, supervising proper food handling procedures, kitchen sanitation and
equipment repair & maintenance. You will assist with interviewing, selecting, training, scheduling,
and motivating of all Back of House employees. You will assist the Executive Chef with food quality.
This includes performing daily line checks and walkthroughs, conducting daily shift meetings,
and focusing on the quality, production, and storage of all food prep.
dss907@aol.com

South Carolina  6.23
Line cook
The Cascades is a luxury retirement community in Greenville, SC.
agomez@thecascadesverdae.com


Atlanta  6.19
Unique opportunity with VERY UPSCALE-concept, WELL KNOWN AND VERY establishment.
This is a very high profile opportunity with extensive guest interaction. Position involves
lots of creativity. Ideal candidate will have Sous Chef experience in a high volume operation Must be
able to direct a motivated team of 30. Prefer Culinary degree, with previous corporate training,
strong P&L & controls expertise.
Health/Dental Benefits  401k, Retirement and/or Pension Plan 
Paid Holidays, Vacations, and Sick Leave
Life and/or Disability Insurance 
Relocation Assistance
60k plus
kate@leadershiptalentsearch.com

Mackinac Island, Michigan   6.19
Job Description:
Experience Mackinac Island this Summer and Fall!

We need: Servers and Hosts

Available at both Horn's Bar and Yankee Rebel Tavern. Season runs
June 24th through October 31st.
Must have minimum of 1 recent year experience waiting tables.
Must have minimum of 1 year working the line in a kitchen

Both restaurants are located downtown, serve lunch and dinner
and stay busy through the fall. 

Horn's is a bar setting, with high volume for lunch and dinner
also nightly entertainment.

Yankee Rebel Tavern serves regional cuisine for lunch and
dinner.  Seats 140. Nice wine list.

Housing is provided, if necessary, in apartments or houses. All
units require sharing a bedroom with a roommate. Each housing
unit has a full kitchen, living room with TV, cable and VCR and
coin operated laundry facilities. Rent is based upon type of
unit with a minimum cost of $70.00 per week.

To apply, see our websites for online job applications and more
info.

Must be legal to work in the U.S. and have appropriate
documentation

www.hornsbar.com
www.yankeerebeltavern.com



South Carolina  6.18
Executive Pastry Chef
Company Name:Kiawah Island Golf Resort

This position requires candidates to have a US work permit.
Please do not apply if you are not legally able to work in the United States.

Position Description:Successful candidate will be very skilled in all aspects of pastry arts,
Team leadership, vision and successful financial management. Operating areas will include exclusive
banquet and wedding presentations, including wedding cakes. Dining room dessert programs will encompass
casual, family, refined and formal dining. Bread production includes refined breakfast pastry and outlet
specialty bread baking. Leadership of a dynamic Team and contribution to a progressive Food & Beverage philosophy is paramount!

Company Profile:Privately owned, oceanfront resort located off the coast of Charleston, South Carolina.
menities include AAA Five-Diamond hotel, The Sanctuary at Kiawah Island Golf Resort, five nationally ranked
golf courses, two tennis centers, the largest recreation department of any US resort, plus dining venues
ranging from casual family to clubhouse to fine dining, plus two banquet kitchens and pastry kitchen.
Resort employees 1400+ during high season, including a unique mix of international staff members.
Recent accolades include #1 Ranked Family Resort (Travel+ Leisure Family), #1 Ranked U.S. Resort
(Andrew Harper's Hideaway Report), #2 Ranked U.S. Golf Resort (Travel + Leisure Golf), #2 Ranked
Island to Visit in North America (Conde Nast Traveler), Home of The Ocean Course: Host of the 2007
Senior PGA Championship and 2012 PGA Championship.
TO APPLY, GO TO
http://www.kiawahresort.com/about-the-resort/careers.php



Cape Cod  6.17
Overlooking the ocean in West Dennis on Cape Cod Massachusetts
Job Description:

Do you love the ocean, beach, fishing, golfing, biking, outdoor
activities, working with and meeting new people? Come join us at
our family run oceanfront resort.

We are looking for experienced line cooks for our breakfast and
lunch shifts. Reliability an ability to handle high volume with
an eye for details and quality is a must.

Lighthouse Inn is a full service oceanfront resort on Cape Cod.
We are open mid May to mid October. Inexpensive employee housing
is available.

Contact: Bill Sherman
Phone: 508-398-2244
Fax For Resumes: 508-398-5658
Email For Resumes:  shoe@lighthouseinn.com 

Washington DC  6.17

State/Province: District of Columbia

Job Description

The ideal candidate is a creative, highly motivated individual who is open to a challenge of a
new restaurant in a fast paced environment. A willingness to collaborate and create menus and unique recipes. 
Job Criteria

Type of Position: Full-Time Permanent


Employer Profile: A trendy restaurant located on U street in NW Washington DC. 


E-Mail Address (for applicants to send cover letters and resumes directly):
 sundmind@hotmail.com

Pennsylvania  6.17
The successful candidate must be creative, passionate about healthy gourmet cuisine.
He/she must be able to supervise and coordinate all activities of the kitchen, to manage
all kitchen staff, to maintain food, payroll, and fixed costs to meet budgets, to ensure
food quality/presentation, plan/create menus, and maintain organization/cleanliness of a professional kitchen.

Qualifications:
Culinary degree
Two years minimum experience as a Chef de Cuisine
Strong oral and written communication and reasoning abilities with basic mathematical and computer skills.
Must be able to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
The Lodge at Woodloch is a destination spa located in the Northeast Lake region of Pennsylvania. Shortly after our
June 2006 opening, Forbes online named The Lodge at Woodloch one of the “10 Most
Luxurious Spas in the United States.” Insider’s Guide 2006 listed The Lodge as one of the “100 Best Spas of the World.”
nfrisbie@thelodgeatwoodloch.com




Mackinac Island, Michigan  6.15

Mary's Bistro Lead Line Cook

We are looking for a vibrant person to jump behind the line in a
fast paced kitchen.  A person who can handle a rush and stay
cool.

We would love to have a person who is passionate about food,
knows how to have fun at work, and is looking to break trail.

This could be an opportunity for someone looking to make their
mark.

This position includes a private bedroom and $500.00 per week.

Job summary

Responsible for food preparation and general kitchen sanitation.
Must have advanced knowledge of kitchen equipment, including
knife handling. Responsible for day to day supervision of hourly
kitchen staff.  Must be able to read and call all incoming
tickets.  Must maintain a neat a professional appearance and
manner.
ryan@theislandhouse.com



Kent, Connecticut   6.12
- 2 hours from New York City - 3 hours from Boston
Job Description:
Club Getaway is a Sports & Adventure Resort in the Berkshire
Mountains of Kent, Connecticut. Situated on over 300 acres,
overlooking a sparkling mountain lake, Club Getaway is less
than 2 hours from New York City and 3 hours from Boston.

Our recreation program is the most unique in the resort and
vacation industry. Active adults visit on the weekends and
children's groups Monday through Friday. We also have private
corporate groups and Weekend Weddings.

Candidate for this seasonal resort (May-Oct) will need cooking
5+ years cooking experiennce. The position is for a
working, "hands on", kitchen employee. Must be willing to pitch
in wherever needed.Applicant must work well under pressure,
demonstrate a good work ethic and also able to be part of a
team. 

Responsibilities include maintaining food inventory, rotating
stock, managing perishable goods such as fruit, vegeables,
dairy, and meat items & understand presentation, ordering,
inventory, sanitation and food safety.
Strong previous experience a must.

Salary includes Room and Board. Position Available May - October

Contact: Leslie Fink
Phone: 860-927-3664
Fax For Resumes: 860-927-1890
Email For Resumes:  lesliefink@clubgetaway.com 

PA - Washington Crossing  6.12
Washington Crossing Inn is seeking for an experienced full time Pastry Chef who is a team oriented and motivated individual.

Essential Functions:

- Actively manage and participate in all pastry production to ensure items reflect high standards of quality, consistency, aesthetics and taste
- Prepare quality baked goods, such as breads, pastries, chocolate tiers, desserts, pies and special occasion cakes for multiple dining venues
- Maintain an exceptional production knowledge and attention to detail with decoration and taste quality
- Maintain a solid knowledge of all food products and skillfully apply culinary techniques
- Effectively communicate with staff and vendors in order to fulfill and address any concerns or needs
- Maintain organization, cleanliness and sanitation of work areas and equipment
- Prepares and orders bakery supplies as needed
- Monitor production and quality levels of all products
- Researches and develops new and unique recipes
- Other related duties as necessary
Job Requirements: The successful applicant will possess, at minimum, the following:

- 5+ years experience with French pastries and bread required
- Associate of Science or Bachelor of Science in Baking or Pastry from an accredited institution preferred
- An ability to work well in a fast paced high volume environment
- Attention to detail, an ability to multi-task and time management skills
- Must have extensive experience in various breads, pastries, chocolate tiers, desserts, pies and special occasion cakes.
- Must have artistic ability and creativity in order to create finished pieces that are eye appealing.
- Must be detail oriented
- Must have the ability to define own role, take on responsibilities, and manage priorities with minimal guidance

Apply Now!

Qualified Candidates should fax or email their resume to:

Email: kshookla@mdlab.com 

FL - Boca Raton  6.12
Our client, an exclusive private country club, seeks a dynamic and accomplished culinary professional.
With a wide range of ages for Members, the new Executive Chef must possess the creativity to enhance and
improve member dining for all tastes as well as be able to develop and execute events such as Wine Dinners,
tradition Club functions and holidays. Current Food and Beverage revenues are just over $2 million with the
vast majority of revenues generated by member a la carte and social dining. The ability to make critical
choices and changes, and to work "hands on" with the staff and to mentor, train and lead is essential.
Interaction with the membership is encouraged and expected as well. Club menus range from traditional
offerings to current trends with a strong emphasis on the fine dining component of the operation.
Additionally, the Executive Chef is expected to manage the financial aspects of the Club's culinary
operations with strict controls and consistent operating results.
Job Requirements: Requirements include:
A minimum of five years as an Executive Chef or Executive Sous Chef in a very high-end, high volume private club,
resort or hotel operation with F&B revenues in excess of $2 million and responsibility for multiple venues and at
least one satellite operation.
A thorough working knowledge of a variety of cuisines to include current and Florida regional trends as well as traditional club fare.
A career path marked with stability and the logical progression of title and responsibility.
A culinary or related degree is preferred.
Impeccable and verifiable references; all candidates will be subject to a comprehensive background review. The Country Club is a "drug free" workplace.

Our client will offer an attractive and competitive compensation and benefits package to include:
A base salary and performance bonus potential.
Professional dues and education expenses with the emphasis on continuing education.
Standard club executive benefits to include health, dental and life insurance and a 401K Plan.
Relocation assistance. 
dick@gsiexecutivesearch.com




DC - Washington   6.10
Historic luxury hotel across from the White House is searching for an energetic and creative Chef de Cuisine.

Position Scope:

Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets.
Guaranties that high quality standards will be consistently achieved. Ensures inventories are kept up to par, and food costs are kept within the budget.

Essential Duties & Responsibilities:

1. The Hay-Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.

2. Supervises all phases of food production for the a la carte outlets and when necessary banquets, private dining and employee cafeteria.
Responsible for managing the Kitchen environment. Includes line cooks, pantry staff, pastry staff and stewarding.

3. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

4. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.

5. Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

6. Opening shift - Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (i.e. reach-ins, walk-ins),
secure keys according to procedures.

7. Complete Opening Duties:
a. Inspect the cleanliness and working conditions of all tools, equipment and supplies.
b. Check production schedule and pars.
c. Establish items for the day.
8. Prepare all menu items following recipes and yield guides, according to departmental standards.

9. Inform the Executive Chef of any foreseeable shortages before the item runs out.

10. Inform the Food & Beverage service staff of 86'd items and the amount of available menu specials throughout the meal period.

11. Maintain proper storage procedures as specified by Health Department and hotel requirements.

12. Minimize waste and maintain controls to attain forecasted food costs.

13. Will work with the Director of Restaurants in providing a high level product that is innovative in both taste and appearance.
.
Job Requirements: Education & Experience:

High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred;
Sanitation and Hygiene certificate. Three (3) years experience as a Sous-Chef at a Four (4) star hotel or restaurant.
Food handling certificate preferred. Basic computer skills. 
hrmanager@hayadams.com

MI - Grand Rapids Area  6.10
Executive Working Chef to $60,000 Package plus equity potential - Grand Rapids area

Open new full restaurant dinner only, casual dining restaurant just West of Grand Rapids.
Immediate opening for creative chef with strong staff training, and food & labor cost expertise. This concept is expanding within the next year.

Harper Associates specializes in hotel, restaurant, casino, country club, resort, estate and food service management placement.

Candidates with ties to the Michigan area are preferred.

Send resume in a Word format attachment to ben@harperjobs.com

Downtown Chicago  6.10
Chef Partner - Equity Position!
This is an excellent opportunity for a highly-energetic, guest-oriented and employee motivating leader with 3+ years
of related culinary experience, preferably in a high-volume upscale steakhouse environment and strong broiler skills.
Familiarity with the Boston area is essential.

A ONE OF A KIND OPPORTUNITY!

Fleming's is an exciting, upscale steakhouse designed to stand as an ongoing celebration of the best in food,
wine and the company of friends and family.

Our menu, as our name implies, features the finest in prime beef, complemented by a variety of chops, fish, chicken, generous salads,
inventive side orders and indulgent desserts. The innovative wine list offers the finest wines in the world, over 100 of them available by the glass.

The entire experience is devoted to the stylish and lively pleasures of contemporary dining. You'll find the atmosphere open and inviting,
the spirit generous and joyful, and the whole evening a more-than-welcome addition to eating out.

AND YOU ARE:
-Talented
-Passionate about guest service
-Ready to expand your professional horizons

Fleming's Prime Steakhouse & Wine Bar is the place for you!
Job Requirements: OUR BENEFITS INCLUDE:
-Performance based monthly bonus
-Complimentary meals at all Outback owned restaurants
-Health & Dental Insurance
-Flex Dollars
-401K
-Paid Vacation
-Life Insurance & Long Term Disability Insurance (both optional)
-Excellent, Ongoing Training & Development

For more information about our growing organization,
please visit our web site at: www.flemingssteakhouse.com 



NY - New York City  6.9
New York City-New Upscale High Volume Steakhouse opening and seeking strong Service Managers,
Sous Chefs and a Sales and Marketing Manager. Great growing nationwide company. Salaries from $45,000-$65,000 plus bonus, benefits, 401K etc.
E-mail your resume to info@nhajobs.com
Check out all of our nationwide opportunities at www.restaurantmanagerjobs.com
info@nhajobs.com

New York, NY   6.9
Are you working in a high-quality restaurant environment, delivering great results for your chef?
Want to work with those who share your passion for the finest ingredients?
We are Hillstone Restaurant Group, owners of Hillstone Manhattan and 40 other restaurants located in dynamic cities throughout the
USA— NYC, LA, San Francisco, Chicago, and Miami to name a few.
We have always attracted exceptional individuals who share our passion for food and wine, those who are dedicated to achieving service
excellence. Michael Bauer of the San Francisco Chronicle said that “two of his best service experiences” were Houston’s
(owned by Hillstone) and Restaurant Gary Danko.
If you are a sous chef, or an aspiring one, at Hillstone you can marry your passion for food excellence with a
professional career in culinary management. Our chef’s and managers source all products locally, purchasing from
renowned vendors such as Milton Ables Meats and Coach Farms goat cheese. So whether you visit the farmers market
in the morning or call upon our relationship with Satur Farms, you’ll have an opportunity to showcase your skills
in a luxury restaurant environment.
Finest ingredients, finest people…send your résumé to Keith.Clancy@Hillstone.com.
NYC Placement Available
Starting salary commensurate with experience $50,000-$80,000.
send your résumé to Keith.Clancy@Hillstone.com



Maine  6.3
Chef for 4-diamond Inn. Open Friday, Saturday and Sunday from mid-June through Columbus Day weekend.
Responsibilities include menu planning, cooking, baking, food prep, inventory managing and ordering,
supervising one prep staff. Facility can seat up to 35 in the pub and 30 in the dining room plus 20 on
the patio (weather permitting) Up North Cuisine requires use of Maine products. The qualified candidate
will have: two – five years chef experience, ability to multi-task, and a high level of organizational capability,
easy communication skills and flexibility to meet lodging guests’ dietary needs. Pay is commensurate on experience.
innkeeper@lodgeatmooseheadlake.com
http://www.lodgeatmooseheadlake.com/

New York  6.3
We are always looking for experienced Sous Chefs to join our team. Our chefs are responsible for ensuring that all
meals from the kitchen are high quality and consistent with fresh eye appeal and great taste while maintaining an
efficient food cost. Sous Chefs provide training for all staff; meet restaurant quality standards; assist in
establishing and enforcing food specifications, portion control, recipes and sanitation; control food and labor costs while maximizing guest satisfaction.
Job Requirements: Requirements:
2-3 years of related progressive experience in a fine dining, ala carte kitchen.
A culinary graduate with at least 2 years of progressive experience is desired.
Must have hands on management style with strong communication and organizational skills, with the ability to effectively manage and motivate a diverse staff.
A strong understanding of F&B preparation techniques
Knowledge of health department rules and regulations.

If you are a progressive Sous Chef with a passion for the restaurant business and a strong entrepreneurial
approach to operations, then we have an exceptional opportunity for you. We offer excellent salary & benefits:

Medical, Dental and Vision Benefits
Prescription Drug Benefits
Short Term Disability
Flexible Spending Accounts
401(k) Plan with Company Match
Excellent Training Programs
Development and Growth Opportunities
Personal Time Off
Health Club Discount
Dining Benefits
Highly competitive compensation

ALSO
BRGuest is seeking a Pastry Sous Chef to round out our team at our High-End and High Volume Commissary. We
seek an Experienced Pastry Sous Chef with 3-5 years experience in a High-Volume setting, offering superior flavors.

To apply copy/paste this link into your browser

https://www5.recruitingcenter.net/Clients/brguest/PublicJobs/Canviewjobs.cfm

New York  6.3
Executive Chef for small, well known, quite successful Inn & Spa on the east coast.

This Chef will be a working chef and will update the existing menu with fresh touches and some spa cuisine menu items.
This luxury restaurant/inn has received numerous awards and is a romantic place where couples go to relax and be pampered.
There are few administrative duties included in the position description. This Inn is located in a more rural environment
where the cost of living/housing is low. Salary range is $75-$80K depending on experience. This company is expanding to other
east coast areas so this person could have the opportunity to GROW his/her career. This is a key member of the Inn's executive
committee. This opportunity doesn't come along very often - the most recent EC was employed for over six years!

CANDIDATES CURRENTLY LIVING IN THE NORTHEAST US ONLY PLEASE!
Job Requirements: Applicants without a current US work permit will not be considered.

Email response to lori@hutchinsonconsulting.com

Baltimore  6.3
Our client is seeking an experienced Sous Chef with excellent managerial skills, to join this renowned downtown restaurant.
Job Requirements: Formal culinary education preferred.
Three years experience as a sous chef in a fine dining or upscale restaurant.
Excellent skills in taking and costing inventory, knowledge of Excel and Word.
Excellent culinary palate and skills in managing a kitchen staff.
High level of self confidence and the ability to work independently.

Please respond directly to this posting. You may also Email your resume directly to our office by sending to lynnr@tadavis.com.
Please mention the job title and number in the subject line of your Email.
Sous Chef #3036

ALSO
Sous Chef #3035
US - IL - Confidential

Be sure to visit our website at www.tadavis.com.



NJ - Newark  5.31
Job Requirements:
* Graduate of an approved ACF culinary program with an associate's degree or higher level.
* CEC designation preferred or a CCC or CSC working toward CEC.
* Minimum 5 years experience as an Executive Chef or an Executive Sous Chef in a mid to large volume operation.
* ServSafe and/or HACCP certified.
* Must be knowledgeable and current in cuisine trends.
* Able to create and implement new recipes.
* Union experience preferred

MO - Maryland Heights   5.31
The Sheraton Westport Hotels and Conference Center feature two upscale full service hotels located in the heart of Westport Plaza.
In addition the new Westport Conference Center offers state of the art technology and world-class service. With their convenient
location within Westport's 42- acre business and entertainment complex, the Sheratons feature 509 guest rooms, 2 full service restaurants,
and have 40,000 square feet of meeting space.

The Executive Chef oversees the entire culinary and stewarding operation. They train, supervise and work with all cooks and kitchen staff
in order to prepare, cook and present food according to hotel standard recipes to create quality food products.

This is a working chef position that requires the ability to participate in the production for a high volume banquet operation,
1 restaurant, room service, and an employee cafeteria.
jim.grant@swphotels.com

PA - Morgantown  5.31
Line chef will be able to cook on a line Independently with little or no supervision.

Cooking eggs to steaks!

Short order cooking to large volume banquets.

Creativity a must!
Job Requirements: 2 years exp

Must be able to cook eggs to order.

Must be able to cook steaks, burgers and know how to sautee.

Mornings, evenings and weekends

Previous banquet cooking exp a plus.
bellistrij@harihotels.net

NY - New York  5.31
Ruby Foos, capturing the true spirit of genuine Pan Asian cuisine currently seeks experienced sous chefs to join its team. Our chefs are
responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality,
consistency, eye appeal, taste and food cost.

Chefs provide training for all staff; meet restaurant quality standards; assist in establishing and enforcing food specifications, portion
control, recipes and sanitation; and control food and labor costs while maximizing guest satisfaction.

What we have to offer is a genuine sense of hospitality, professional attitude and in-depth technical proficiency. Our approach is one where
hard work and the pursuit of knowledge only contributes to our expertise and sense of well-being, while allowing us to graciously serve our guests.
Job Requirements: Candidates must have at least 2-5 years of related progressive experience in a finer dining, ala carte Kitchen; a culinary graduate
with at least 3 years of progressive experience in an Asian, Pan Asian or a similar kitchen. Must have hands on management style with strong
communication and organizational skills, with the ability to effectively manage and motivate a diverse staff. A strong understanding of F&B
preparation techniques and health department rules and regulations.

We offer excellent salary & benefits package: B. R. Guest offers excellent management and culinary opportunities. Our compensation and benefits package includes:

Medical, Dental and Vision Benefits
Prescription Drug Benefits
Short Term Disability
Flexible Spending Accounts
401(k) Plan with Company Match
Excellent Training Programs
Development and Growth Opportunities

To apply copy/paste this link into your browser

https://www5.recruitingcenter.net/Clients/brguest/PublicJobs/Canviewjobs.cfm

NY - Bronx  5.31
wonderful opportunity to join New York's premier caterer, Abigail Kirsch.

Abigail Kirsch is the quality leader in catering and hospitality in the greater New York Metropolitan area. We currently have 5 different
venues which include Tappan Hill (Westchester County), The Botanical Garden (Bronx), Pier 60 and The Lighthouse (Chelsea Piers), Stage 6
(Brooklyn, NY), as well as an Off Premises Division located in Midtown Manhattan.

The Executive Café Chef at the New York Botanical Garden is responsible for the Café as well as specific areas of banquets. T
his position is responsible for ensuring that the highest standards and Abigail Kirsch systems are met for all food prepared and
erved to the public. The Executive Café Chef will supervise the production, servicem and quality of food for two café locations
that generate over 1.5 million in revenue. The Executive Café Chef works with the Director of Café Operations, Purchasing Manager,
NYBG Event Managers, Operations Manager and the General Manager to ensure a smooth operation. This requires involvement and decision
making in planning, logistics, staffing, training, menu development, production and execution. He/she is responsible for demonstrating
leadership, creativity, integrity and resourcefulness as it pertains to quality, consistency and profitability.
Job Requirements: -4 or more years experience in a quality retail food operation at the Executive Chef level. Required.
-Prior catering experience preferred
-Degree in Culinary field preferred.
-Professional appearance and demeanor a must.
-Strong leadership and management skills, ability to manage 20 + associates with different skill levels.
-Ability to handle multiple tasks and work effectively, independently, and efficiently with time constraints.
-Must be creative, innovative and able to be pro-active.
-Must be detail oriented and perform work accurately and timely.
-Must be able to meet deadlines and work independently.
-Proficient computer skills necessary including MS Word and Excel.
-Financial management with P&L's, cost controls, food and labor cost experience.
-Ability to communicate work related information to co-workers, supervisors, vendors and clients.
-Able to work flexible work schedule in order to accommodate business levels. (Weekends Required)

Abigail Kirsch at The New York Botanical Garden
200th Street and Southern Blvd
Bronx, NY 10458

www.abigailkirsch.com
jclancy@abigailkirsch.com

Bowie, MD  5.31
Thompson Hospitality is a premier contract food service company and hospitality provider in the east coast with a proven record for
success and quality in everything we do. Our vision for success is to rise above the competition and deliver leading-edge technology,
purchasing, foodservice, catering and vending. This kind of commitment demands the best; which is a reflection of our exceptional staff
and our services that provides great results. If you are a passionate, motivated team leader, come play a key role in our future success.

DUE TO AN INTERNAL PROMOTION, we are looking for a qualified SOUS CHEF to join our already successful team at BOWIE STATE UNIVERSITY.

The successful candidate will have Contract Food Service Experience, preferable in a University or Healthcare environment with 1-3 years of experience.

Kitchen Management knowledge
Ordering and Inventory skills
Training experience
Menu/recipe knowledge
jobs@thompsonhospitality.com

MA - Brewster  5.31
Position Purpose:
To oversee kitchen operations and trains, manages and coordinates kitchen staff in order to prepare, cook and present food according to hotel standard.

ESSENTIAL FUNCTIONS
Supervises kitchen staff in the proper preparation, cooking and garnishment of various menu items.
Assists in the development and enforcement of policies to control food cost and quality.
Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health
Department regulations. Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Job Requirements: ORGANIZATIONAL RELATIONSHIPS
Positions directly reporting to the Executive Chef

QUALIFICATION STANDARDS EDUCATION
Any combination of education, training or experience that provides the required knowledge, skills and abilities.
Graduation from a culinary school or formal apprenticeship program recommended.

Experience:
3 - 5 years of culinary experience preferably as a Sous Chef in a similar size operation with supervisory experience essential.
employment@oceanedge.com

Florida  5.31
Hilton Miami Downtown
Reporting to the Executive Chef or the Executive Sous Chef, the Banquet Chef is responsible for the following:

Direct supervision of day to day operation of all banquet functions
Needs to understand the concepts and have the experience of interacting within a professional kitchen
Follows instructions and understands the philosophy of the Executive Chef and carries out those ideas, stressing them to associates
Deals with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs
Ensures quality eye appeal, taste and monitors them daily
Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods
Implements new menus and sees to their proper implementations
Maintains accurate administrative records on a timely basis and completes projects on time
Ability to work in an organized fashion
Ability to train and develop future culinary
Ability to work in a pro-active fashion
Performs daily walk through of all kitchens, walk-ins for proper rotation of food and sanitation
Performs daily routine check of mise en place and quality of food product
Organizes proper recipe file and keeps updated
Job Requirements: Apprentice program or CIA graduate. Minimums of 8 years experience in a luxury hotel or restaurant
with high volume in catering. Able to give direction to manage, train and supervise banquet cooks. Knowledge of all basic
skills such as butchering, sauces, soups, cooking of meat, fish and vegetables. NO RELOCATION ASSISTANCE.
PLEASE APPLY ONLINE AT https://pyramidoasys.com/ 

MI - Detroit Area   5.31
Culinary Graduates

Our client, an expanding local based restaurant group, seeks culinary graduates who enjoy working the line in a busy,
creative, ala carte restaurant. Great salary, 5 day work week, medical benefits after 30 days! Great opportunity for
graduates of Schoolcraft, CIA, OCC, Johnson & Wales, or Culinary apprentices.

Harper Associates specializes in hotel, restaurant, casino, country club, resort, estate and food service management placement.

Candidates with ties to the Michigan area are preferred.

Send resume in a Word format attachment to ben@harperjobs.com

VA - Virginia Beach   5.31
Calling all talented chefs! Opportunity abounds in Virginia Beach's leading resort, hotel, and restaurant management company,
Professional Hospitality Resources. We operate the Oceanfront's highest volume restaurants. We're proud of our people, our product,
and our growth...and we need the right culinary talent to join our team.

We currently have two critical openings: Sous Chef for our busiest restaurant, Catch 31 (in the Hilton Virginia Beach Oceanfront),
and Banquet Chef for our Hilton property.

Are you our next Sous Chef?
-Do you have several years of experience operating at a sous chef level in a high volume establishment ($5million and up)
-Do you have the demonstrated ability to put out a quality product, consistently and efficiently?
-Do you possess the "can-do" attitude, the high energy level, and the skill set needed to excel in a fast paced work environment?

Are you our next Banquet Chef?
-Do you have at least two years experience as a head Banquet Chef at large hotel/resort property (300+ rooms, 10,000+ sq ft meeting space)
-Do you know how to produce quality AND quantity?
-Do you know have a solid understanding of banquet/catering operations?

If you're a culinary star with a proven track record, we can't wait to talk to you. Check us out at www.goldkeyphr.com.
We offer competitive compensation and unparalleled growth opportunities.
recruiter@phrinc.com



Sterling, MA  5.31
Sterling National Country Club, a private Country Club located in Sterling MA., is currently seeking an experienced Sous Chef.
At SNCC you will have the opportunity to be part of a culinary team that is dedicated to the quality and integrity of our cuisine
using both local and seasonal products.
Responsibilities include supervising kitchen personnel under the direction of the Executive Chef and Food & Beverage Director,
ensuring food items are prepared according to our standards of quality and consistency, must be knowledgeable and implement the
health department’s standards for safe food handling as well executing our menu for our Dining Room and Banquet facilities.
The ideal candidate must be stable, responsible, demonstrate leadership abilities, possess a positive attitude and be a team player with strong work ethics.
This is a full time position that requires nights and weekends. This position also offers a competitive salary, benefits package, vacation time and golf privileges.
Please e-mail your resume to alahaye@sterlingcc.com



Block Island , RI      5.28
Comments : Experienced Line Cooks needed. Seasonal, high volume restaraunt. Housing provided.
Organizational skills required, must be a multi-tasker with high volume experience.
Gvenezia3@msn.com


yeah, a little screw up w font size
from here down - sorry


Illinois   5.26
Raw, Vegan Restaurant
Responsible for the preparation of all prepared food inventory including a variety of salads, sauces, nut milks, desserts etc.