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



Washington  1.8

Seeking an experienced chef to lead the back of the house operations for our seasonal restaurant/catering business.
We are looking for someone with experience managing people, sticking to a budget, creating mouthwatering food,
doing whatever it takes to carry out our mission of providing our guests with an experience that enlivens
the senses, instills well-being, and fulfills their needs and wishes.

As much as past experience and education are critical to us, the most successful working relationships
we’ve had have been with people who are professional, focused, and leave their egos at the door. Attitude comes first.
sara@outlookinn.com
http://www.outlookinn.com




California  1.3
Vajrapani Institute seeks a full-time
kitchen manager to lead its kitchen team
in cooking for group and private
retreatants and staff.

Being a retreat center, we are
cultivating a quiet contemplative
environment and are looking for someone
who will help support this. Although
previous experience of Buddhism isn’t
mandatory, we ask that candidates have a
sincere interest to study and
contemplate. This position is a precious
opportunity to integrate with a
community of dedicated spiritual
practitioners.
Vajrapani Institute is a Tibetan
Buddhist retreat center located in the
Santa Cruz Mountains in Boulder Creek,
California, USA. The Institute is set in
70 acres of spectacular redwood forest
populated by many species of birds and a
variety of wildlife including deer.
Vajrapani is an ideal setting for
retreat, serenity and quietude.
fabienne@vajrapani.org
http://www.vajrapani.org/Site/kitchenmanager.html



Alaska   1.3
Sous chef and line cooks interested in a seasonal position during the height of the tourism season from May-Oct. Housing available. Work
alongside professionals in a great Southeastern Alaskan community. Email resumes only please.
christophe@skagwaybrewing.com



Oregon  12.23
We are a small artisan driven kitchen showcasing food adapted by the principles and philosophies of slowfood.
We are honored to have been well recognized by food and wine magazine, wine spectator and other national
press. I need a sous chef to assist me in everyday operation. You must think like me and react as I
would in the kitchen in regards to food style, management and quick decision making.
Kindly send qualifications and why this position interests you.
paulbachand1@hotmail.com




Greer, AZ   10.21

Hidden Meadow Ranch is a luxury guest ranch located in the cool White Mountains of Arizona.

Hidden Meadow Ranch is located in a remote mountain location, so requires a person who likes to live in a small-town environment.

Reports directly to the Executive Chef
Work any shift required
Supervise opening/closing duties to include checking out culinary staff and service staff and necessary paperwork
Quickly and authoritatively delegate job tasks to kitchen staff
Plan and direct food preparation in kitchen
Problem solving
Recipe standardizing/costing/cataloging
Assist with food ordering
Assist with food inventory
Assist with other product ordering
Maintain and manage the restaurant environment by monitoring kitchen presentation, supporting
consistency and following standard operating procedures
Motivating team to complete the food preparation process, ensure customer satisfaction, comply with company procedures
Maximize productivity and profitability
Follow sanitation standards and recipe adherence
Have a desire to learn
Have a passion for customer service
Complete daily prep
Prepare and deliver food for functions in a timely manner
Dishwashing as necessary
Menu conception with Executive Chef
Daily soup preparation
Prepare employee meals
Checking in food orders
Storage management
Kitchen cleaning
Any other tasks required
Have a minimum of 5 years in culinary
Have a minimum of 2 years experience in food service in a leadership role
Culinary degree preferred
Benefits for full-time emplyees:

Health insurance
Dental insurance
On-the-job training
Non-contributing 401K
Life insurance
Bonus pay program
On-site housing available on temporary basis
Competitive wages
Promotions
Sick Pay
Vacation

Contact Us
Contact Name  Christopher Snyder 
Email  csnyder@hiddenmeadow.com



Long Beach Peninsula, Washington  10.17
Chef's Assistant
A plum postiton for the right match. Jimella Lucas and Nanci Main,
owner/chefs of the famed Ark Restaurant for 25 years, are offering this positon in their
new cafe/bistro. You must have at least 5 years culinary experience, good communication
skills, a true love of food and it's origins, a strong work ethic and be willing to relocate.
The Long Beach Peninsula has a tourist economy with a fast growing full time residency.
The ability to personally connect with
local fishermen and farmers at the source as well as work with nationally known chefs
is a stellar opportunity. References required.
jimellasseafoodmarket@willapabay.org



Yosemite   10.4
The Evergreen Lodge is an amazing place to live, work and play year-round. We currently have an opening for a Breakfast Cook
to complete our exceptional food & beverage team at the Lodge.

CA - Carmel   10.4
Executive Sous Chef
Carmel Valley Ranch Resort
Responsible for running the kitchen in conjunction with the Executive Chef. Responsible for scheduling, training and
guiding kitchen staff. Ensures compliance with health, safety and sanitation standards.
Job Requirements: Previous supervisory experience in a similar setting required. Executive Sous experience a plus but
not required. Must be fluent (read, write, speak) in English and Spanish. Long hours including weekends and holidays
required, as is the ability to stand and walk for the majority of one's shift. Heavy lifting periodically required.
No relocation or interview travel assistance is available for this position.
US $45,000.00-US $55,000.00 / Year
eharris@carmelvalleyranch.com




Nationwide   9.28
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 Houston’s, R+D Kitchen, Gulfstream and 45 other restaurants located in dynamic
cities throughout the USA— LA, NYC, 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 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. Finest ingredients, finest people…
Send your résumé to Tambi.Yu@Hillstone.com.

Snoqualmie, WA   9.28
Columbia Hospitality is now looking to add various Cook positions for the award-winning Salish Lodge &
Spa! Come join our Culinary Team!
At the Salish, we follow a special, self-appointed food philosophy. With our wholesome menu, organic by nature,
we take pride in leveraging the farm-fresh bounty of the region to develop our menus. From the freshest catch of the
day down to the very last sprig of rosemary, The Dining Room menu fosters an unmistakable relationship of flavors that
are chosen with Mother Nature in mind. We utilize the finest local and seasonal ingredients available, highlighting herbs,
produce, and other items that have always thrived in the area.

**All qualified team members are eligible for Benefits which include medical, vision, dental coverage, life insurance,
short and long term disability, and Employee Assistance Program.

Full Time positions available: (Please visit www.columbiahospitality.com to view specific job descriptions)

1. Dining Room Lead Cook
2. Banquet Cook
3. Breakfast Cook
4. Executive Chef

TO APPLY PLEASE VISIT http://www.columbiahospitality.com
AND FILL OUT AN ONLINE APPLICATION. THANK YOU!



Jackson Hole  9.27
Executive Chef
Looking for a hands-on culinary leader for our upcoming winter season!

California  9.24
Embassy Suites San Luis Obispo
The Executive Chef is responsible for coordinating,
supervising and directing all aspects of the hotel's
food production, while maintaining profitable F&B
operations and high quality products and service levels through the restaurant and banquet department.
rebecca.hyer@hilton.com

LOS ANGELES   9.24
In Search of a Director of Culinary Development to oversee all of the U.S. for a major hotel chain.

* Planning
* Organizing
* Directing
* Staffing
* Controlling
*
Job Requirements: * Advanced Culinary certification
* Three years minimum in a Corporate Director or Covention Center Operations Management position within the Hospitality Industry
* Seven year minimum Hospitality (F&B, Catering or similar discipline) experience required and no less than two years of
business development experience.
* Kitchen Design experience, ability to read CAD drawings fluently
* Ability to travel as required
US $100,000.00-US $150,000.00 / Year
srosenthal@ehshospitality.com



Denver and Boulder   9.22
Eurest Dining Services is growing in Denver and Boulder, and we have opportunities for trained and experienced
food-service managers and chefs in our corporate dining facilities...A great place to work! We offer attractive
salaries and excellent benefits....Insurance
(life, medical, dental, and vision), meal benefit, we work Monday - Friday, so our weekends and evenings free,
vacations and holidays are paid, and promotional opportunities exist. IMMEDIATE OPENINGS!
$50,000 - $60,000 annual
Tim.Loadman@Compass-USA.com

Dallas  9.22
Sous Chef & Line Cooks
Tower Club Dallas is an exclusive private business club located on the 48th floor of prestigious Thanksgiving Tower. T
he club just completed a 4 million dollar remodel.
Tower Club Dallas is a ClubCorp property. Founded in 1957, Dallas-based ClubCorp is the world leader in private clubs.
Internationally, ClubCorp's affiliates own or operate nearly 170 golf courses, country clubs, private business and sports clubs, and resorts.
We are seeking a talented, fine dining experienced and service-oriented sous chef and fine dining experienced line cooks,
who have a passion for food and beverage and have excellent english communication skills.
Our menus feature fresh seasonal New American Cuisine.
Tower Club of Dallas offers excellent benefits that include competitive wages, health insurance,
401K plan, paid vacation and use of all ClubCorp Clubs worldwide.
bruce.ross@ourclub.com

Tonopah, NV   9.22
Searching for quality of life in the restaurant industry? At Guckenheimer, enjoy your weekends and holidays off!!

We currently have amazing opportunities in the Tonopah area.

Guckenheimer, the leader in premier food service management specializing in corporate restaurants and catering,
is setting new standards for delicious cuisine and high quality service at every level. Our people take great pride in t
heir work while enjoying exceptional training and advancement opportunities.

Our team members are very passionate about every aspect of good food; from the freshest ingredients and healthy
menu planning to expert preparation and the fine dining experience itself.

The ideal candidate will have 3+ years experience as a Chef and must have a passion for high quality food and
service as well as a strong culinary background.

In this position, you will demonstrate the passion for quality food and service using your creative, high energy
enthusiastic manner to bring flash and flare to the work environment.

You will be responsible for cooking, supervising and guiding each day's food preparation, production, setup, breakdown
and cleanup while operating under HACCP guidelines and procedures (abi lity to become ServSafe Certified a must).
You’ll assist in the development of weekly menus and specials. You’ll also be required to inventory and place product
orders and fulfill other duties as needed.

Successful candidates should be motivated, eager to learn, and ready to work with a team toward a common goal.

A degree from an accredited culinary school is a plus.

If you are driven by excellence in the area of customer service and high quality food, Guckenheimer should be the number
one choice for your career. Here, you will discover opportunities that exceed anything in the field. Our team at Guckenheimer
runs on heart power. Guckenheimer’s soul is our people and our shared values: Family Values, Core Values, and Customer
and Employee Bill of Rights.

Visit our website at www.guckenheimer.com to learn more about Guckenheimer

Forward resumes referencing Job Code "SCA-Chef" the subject line of your email to
careers@guckenheimer.com

Woodinville, WA     9.22
Willows Lodge is seeking an experienced culinary candidate for a cook position.

Previous culinary experience is requierd, preferably in a fine-dining restaurant.

Full medical and dental benefits are available following 90 days of service. Paid Time Off may be used following 6 months
of service and a 401K Retirement plan is available after 1 year. Complimentary employee meals and hotel discounts
at our affiliated properties.

If you are interested in applying, please send your resume to
sara.fetters@willowslodge.com



CA - Long Beach    9.19

PRODUCTION SOUS CHEF:

We keep growing!!!!!! Savor… SMG is a leader in providing food and beverage services at public facilities across the nation.
We have an immediate opening at our operations in the Long Beach Convention and Entertainment Center for a Production Sous Chef.

SUMMARY:
Supervises and coordinates all operations of Cold Prep Kitchen for events in the Long Beach Convention and
Entertainment Center, and for offsite events.

Other responsibilities include but are not limited to:
* Schedules all cold prep employees
* Works with cold prep on all production needs and line service employees for CODS.
* Reports any safety related issues or employee relations issues to the human resources department.
* Supervises cooks in all areas of cold prep kitchen production including, preparation, cooking and serving of all cold prep food
tems in COD and catering at the Long Beach Convention and Entertainment Center and at off premise events including at the
Aquarium f the Pacific.
* Assumes responsibility for kitchen in absence of Executive Chef.
* Responsible for completion of applicable paperwork.
* Orders all food required for cold prep food production.
* Interacts directly with kitchen steward and his staff for all cleaning and setup required in the dept.
* Ensures compliance with Standard Operating procedures, company policies, procedures and the employee handbook.
* Other duties may be assigned.
jobs@smgcatering.com

Seattle   9.19
The Art Institute of Seattle’s Culinary Program is seeking qualified Culinary & Baking and Pastry Chef Instructors. 
Successful candidates must have a BA, graduated from a major Culinary Arts Program and have at least three years
of experience in the industry, with an expertise in baking and pastry.  Practical evaluation will be required for all positions. 
Workweek may encompass day, evenings and/or weekend shifts.  Wages DOE.  Prior instructional experience a plus.
Email resume and letter of interest to: ais_staffing@aii.edu. 



Texas  9.17
The Fort Worth Club's new Pastry Cook will help prepare for pastry and bakery operation to all outlets and banquets,
as well as assist with decorative work, cakes, special catering and restaurant needs.

With over 2500 event bookings annually, 15 meeting and banquet rooms accommodating groups from 2 to 1200 guests,
and 3 different restaurants, we need people who know what it means to go the extra mile and are
willing to grow and learn from our professional chefs, including our Executive Chef, Timothy Prefontaine who is a
gold-medal winner from the 2008 ACF Culinary Olympic Team
amcwilliams@fortworthclub.com



Cambria, CA  9.9
EXPERIENCED SOUS CHEF needed at the swankiest spot in the loveliest coastal village.

We are looking for someone who...
...is yearning to learn in a great kitchen.
...works clean and green.
...is organized.
...always follows through.
...is a self starter.
...appreciates imaginative and innovative cuisine.
...has a true passion for cooking.
...has a relentlessly positive attitude.
...has energy and is tireless.
...has great attention to detail.
...is a team player.
...is way more pro-active than reactive.
...can commit to at least one year.

Interest in wine is a big plus.

This position will work Thursday through Monday nights.
info@blackcatbistro.com
http://www.blackcatbistro.com

California   9.9
Luxury property in Southern California is seeking an accomplish SOUS CHEF AND/OR RESTAURANT CHEF.
Property has multiple outlets, including fine dining restaurant, as well as many high-end special events
with strong focus on top cuisine and wines.

Seeking an experienced sous chef or restaurant chef who can oversee one of the food outlets.

A chef from a freestanding restaurant background, club, or smaller hotel / resort is preferred.

Sophisticated guests will want world-class food that is also innovative.

For more information, please e-mail your resume as a MS Word document to:

resume@globalhospitality.com



Washington   9.2
This position is seasonal, full time, with a Limited Benefit Medical package, PTO, and Sick Time.

We are seeking  high energy KITCHEN SUPERVISORS to join our team.
and  We are seeking a high energy SOUS CHEF to join our team.
Come live, work, and play in the beautiful
Cascade Mountains, and bring your passion for this lifestyle. Ability to work and lead in a fast paced environment,
experience leading people in high volume kitchens, strong communication skills, and a commitment to high standards
are required. Must have strong interpersonal skills, a willingness to lead by example, and experience training,
directing, and motivating teams of employees.

Note: This is an abbreviated job description.
http://www.stevenspass.com
lbond@stevenspass.com

L.A.   9.2
We are looking for a production chef to lead and supervise all food production in a large Los Angeles banquet facility.

The production chef must also be familiar with all aspects of food production, presentation, and coordination of service,
and must be able to work well in a high volume food service operation. Other responsibilities include designing and preparing
meals by providing culinary expertise, promoting and providing quality food services, and managing staff of 25.

To be considered for this new opportunity, please send your resume in confidence to:
stephanie@globalhospitality.com




Arizona   9.1
Spend the winter in sunny Arizona at one of the country's oldest dude ranches.  Work with a fun crew at a small,
authentic ranch, truly a part of our western heritage.
The Kay El Bar ranch is currently hiring a Second Cook.

 The Kay El Bar SECOND COOK will prepare and serve staff breakfast at 7 a.m. and guest breakfast at 8 a.m. five mornings a week.
He/she will support the head cook in whatever manner the cook feels is most appropriate---baking and doing prep. The Second
Cook is responsible for dinner Saturday and all meals on Sunday. Cooking duties will consume 40 hours a week.

The operations part of the job will be approximately 9 hours per week. Duties will be primarily wait staff and kitchen related
including serving food, doing dishes and maintaining serving area of kitchen The Second Cook works 6 days a week (+/-49 hours per week)

Monday-Friday: 6am-11am (cook)

Saturday: 3pm-8pm (cook)

Sunday: 6:30 a.m. – 1pm ; 4-7 pm (cook)

Operations 4 nights a week: 6:30-8:45pm

JOB REQUIREMENTS:

The Kay El Bar SECOND COOK must be a team player who can work well with the head cook, management, the owners,
and the other staff. He/she must be open to head cook input regarding preparation of dishes working together to create
the best food products possible. He/she must have a positive attitude, be pleasant to guests, able to get along with other
people and treat others with respect and consideration. He/she needs to be able to lift 50 pounds. He/she needs to use
good hygienic practices working hard to meet health codes and to maintain a clean and orderly work environment.
He/she needs to be a skilled cook able to bake homemade bread and pastries, prepare high quality food in a timely
manner, and execute effective and attractive presentation of the food.
Joe@kayelbar.com
http://www.kayelbar.com

Texas   9.1
We are seeking a talented, hands-on working Chef to oversee the culinary operation in a full-service, well respected hotel property in San Antonio.

This is an IDEAL opportunity for a talented Sous Chef to take on the entire responsibility of a hotel culinary operation to include Banquets/
Catering, Room Service and ala Carte Dining! The Food & Beverage operation generates revenues of approximately $1.0 annually.

** 3+ years experience as a Sous Chef or Executive Chef within a hotel or resort property
** Pride in food quality and presentation
** Good supervisory and coaching skills
** Strong communication skills
** Excellent Food Cost, Labor Cost and Expense Control experience
US $45,000.00-US $50,000.00 / Year
If you possess the above skill set and would be interested in applying for this position, please submit your resume to:

Jerry Cheek
Regional Recruiter
HORIZON HOSPITALITY
Tel: (913) 897-3100
Email: jerry@HorizonHospitality.com 



MT-Butte/Bozeman    8.31
Seasonal Chef. Upscale lodge serving gourmet meals.
Room and board provided. 800-375-5006 or Fax 406-683-6470
fiveriverslodge@earthlink.net.



CA - Pacific Palisades     8.29
Banquet Sous Chef
Bel-Air Bay Club
The Bel-Air Bay Club is a private club situated on the picturesque Santa Monica Bay in Pacific Palisades, California.
We are actively seeking an energetic and sharp individual to
join our staff as the Banquet Sous Chef. Our newest team member will enjoy a terrific environment, very generous
benefits, competitive wages and unparalleled views of the Pacific Ocean.
jobs@belairbayclub.com

Dallas  8.29
Dallas Solana Marriott located at 5 Village Circle in Westlake, seeks a full-time Cook PM
marissa.guillory@marriott.com
http://greatjobs.marriott.com



San Juan River, New Mexico   8.26
need temp. chef as soon as possible
good money and good tips - all expenses paid

Looking for a chef who may be between seasons to help finish
ours. Beginning as soon as September 1, earlier for the right
candidate.   Offering off-site housing, (5th wheel) basic
utilities, toiletries and meals while working. Pay is salary for
September plus tips and per-diem plus tips thereafter as season
winds down. Full-time plus.  Breakfast, lunch, and dinner
preparation and service for 2 to 12 guests daily plus staff of
three. Help available for parties over 6. Hours are early
morning breakfast, including baking,
lunches packed to go for guided trips and four-course dinners 
Additionally, responsible for on-site
receptions and snacks.  Must be able to accommodate specialty
diets occasionally. Workweek is sporadic so flexibility is a
must as is communication.  Must be ready on short notice in case
of bookings. Season ends
Wednesday before Thanksgiving.  Herb garden
available. Must have very reliable transportation.   
Responsible for all resourcing. Cleanliness and reliability is
imperative. We are a 3 to 4 person team, and the kitchen is
basically a one-person operation. Must be willing to first learn
existing systems, menus, and recipes, creativity with menus and
recipes is welcome, but must be approved by food manager.  Must
be accountable for bottom line, food costs, and waste.
Email resume and references to
 info@sanjuanfishing.com and
chef@sanjuanfishing.com.



CA - Los Angeles
CA - San Diego
AZ - Phoenix   8.26
EXECUTIVE CHEF (SENIOR LEVEL KITCHEN MANAGER)

Our opportunity is for an Executive Chef for a high-volume restaurant with a nationwide company operating casual,
theme-style, upscale and fine-dining operations. The Executive Chef must be an individual with excellent communication
skills who leads by example and possesses a sense of urgency with regards to getting the job done. We want a hands-on
leader who exhibits strong attention to detail. The perfect candidate will have an enthusiastic attitude, high-energy
level and a proven track record in Very High Volume Operations. Must have knowledge of Profit & Loss and Food &
Labor Cost Controls. Must have experience with scheduling, mentoring and training of staff, inventory control, sanitation,
and the ability to multi-task.

Salary range is $55K to $70K plus Bonus and Benefits.
This position offers 401K Retirement Savings, Health Insurance,
and Paid Vacation
Job Requirements: For immediate consideration, click the "Reply Online" button below or
e-mail your confidential resume to
restaurantexp@cs.com
or fax to (409) 740-2524. 

Applicants should be experienced with the ideas of fine dining cuisine. They should possess extensive wine
knowledge, and capable of doing a wine pair with any meal prepared.

Management duties would include, but are not limited to:

Education, training and motivation of culinary team
Engage team to be creative and innovative
Prepare weekly schedule
Strictly adhere to monthly food and labor cost budget
Plan and purchase all food items and supplies
Build relationships with vendors for all food supplies
Prepare meals according to menus and recipes
Assure kitchen is kept clean and sanitary
Assure meals are prepared consistently in an appetizing and visually appealing manner
Proven ability to communicate effectively orally and in writing
Creativity and innovation is a must, as a regularly changing Fresh Sheet is expected.
Ability to analyze and solve problems
Proven ability to supervise staff
Quality control of food items

If you have a gift for producing stunning food and a love for fine dining, please submit your
resume and cover letter. For further information please visit www.theviewpointinn.com

e-mail your resumes to admin@theviewpointinn.com



Edmonds/Seattle, WA     8.25
The Loft café is currently accepting applications for a sous chef position.

We are looking for a talented individual with at list 1 year of cooking experience in a fast
paced environment. Must be a team player with multitasking abilities, and having knowledge
of all cooking techniques.
Responsible, reliable and hard worker is a must.

Apply online by replying to this ad or call chef Taylor Park at 206-310-3039 to schedule an interview.
Visit us online at: www.theloftlounge.com
Applications must be submitted by 8/31/09
http://www.theloftlounge.com/

Mt Hood, OR     8.25
The newly resurrected Zigzag Mountain Store and Cafe, built in 1924, is looking for Pastry Chef to fill up
our display case. We would like to provide a lot of hand carried pastries including croissant-based sweet
pastries and croissant filled with breakfast fixings. Also we would like to serve fresh daily cinnamon rolls,
a nice chocolate cake and some fresh bread for our dinner meal. Chef must be familiar with methods to
prepare and preserve pastry for bake-off by our other Chefs and also to preserve freshness of certain items
that must be kept a couple days before serving.

Our current hours are 6 am - 9 pm seven days a week. Pastry Chef will need to work when the store/cafe
is not open because the kitchen area is limited.
jerry@spiritone.com

PORTLAND, OR      8.25
sous chef
Intelligence, creativity and solid non-chain kitchen management experience needed for busy 170
seat restaurant, serving all meals daily.

Large, changing, moderately priced multi-ethnic vegetarian, chicken and seafood scratch menu,
including many choices for special dietary needs (gluten-free, other food sensitivities, vegan, etc.)

Well established: our 30th year in the same location, same owner.

We're busy!!! (125 to 450 covers per shift. Two shifts daily)

Clean,cool kitchen: no deep fryer, no broiler, no hamburgers, no steaks.

Solid kitchen staff, ample labor budget.
Interviews for well-qualified applicants this week including previous, early August applicants .

IMPORTANT: Discuss in your cover letter your particular interest in our menu, after reviewing it at
http://www.oldwivestalesrestaurant.com/

How in detail do your skills, culinary interests and experience relate to our diverse multi-ethnic menu,
including our attention to special dietary needs ?

Include your street address and telephone number on your resume or in your cover letter, please.

No catering, no banquets.

Do not apply if you have alcohol/drug dependency unless you are in recovery.
oldwivestales@qwest.net



Washington  8.23
Kitchen Manager/Culinarian - (Seasonal)
Puyallup Fairgrounds, Seattle, WA.
Are you looking for a fun and fast paced environment? Come join the exciting team at Impact Concessions
at the 2009 Puyallup Fair! We are one of the largest concessionaires on the Puyallup Fair grounds and are
dedicated to serving each customer with excellent service, accuracy, and efficiency! The Western Washington
State Fair is from September 11th through the 27st, and we are looking for upbeat, motivated, and eager
individuals to join our team!

Requirements:

* Minimum of 5 years experience in restaurant kitchen management to supervise production commissary,
staff, and 20 food booths at the Western WA State Fair
* Multi-unit food purchasing; develop and adhere to par stock system
* Excellent practical knowledge and ability to educate staff on Tacoma-Pierce County Health Department’s
food safety standards
* Control food and labor costs
* Ability to develop standardized recipes and minimize waste

Excellent salary and bonus potential if you possess the right stuff! For immediate consideration,
send resume and cover letter to Michelle at:
michelle@impactmdse.com

Seattle   8.23
Edgewater Hotel -Seattle, WA
BREAKFAST COOK
Previous high volume experience preferred. Knowledge of breakfast, knowledge of egg cookery, and most basic
breakfast preparations required. Lunch service experience helpful. Responsible for preparation of all cold
and hot food items. Set-up, stock, maintain, and clean food prep areas. Requires ability to work efficiently within
a fast paced work environment. Must be available to work all shifts, including weekends and holidays and have
ability to read and understand written recipes.

DINNER COOK
Previous high volume experience preferred. Knowledge of dinner very helpful. Responsible for preparation of
all cold and hot food items and salads. Set-up, stock, maintain, and clean food prep areas. Requires ability to
work efficiently within a fast paced work environment. Must be available to work all shifts, including weekends
and holidays and have ability to read and understand written recipes.

BANQUET COOK
Previous high volume experience preferred. Work directly under the chef preparing plated and buffet functions
for up to 300 guests. Also take part in the creation of recipes, and custom menus for special groups and brides.
Must be available to work all shifts, including weekends and holidays and have ability to read and understand written recipes.
edgewaterhr@edgewaterhotel.com
CURRENT OPENINGS - APPLY ONLINE AT WWW.EDGEWATERHOTEL.COM AND CLICK ON “CAREERS”



Grand Canyon  8.22
DNC Parks & Resorts at the Grand Canyon
Has an opening for an Assistant Meat Cutter
Under the direction of the Meat Department Manager, assists in the preparation, packaging,
and marketing of meat for retail sales.  Assists in the meat department operations and provides
direction to department associates in accordance with Company’s GuestPath Universal Service
Standards and applicable Operational Standards.

Maintains meat department standards, policies and procedures
Assists Meat Department Manager with operations.
Monitors store/department floor, assist with guest needs and requests
Provides direction to associates regarding products and departmental procedures
Maintains cleanliness and safety standards conducive to sanitary meat processing.
Performs duties as assigned

Knowledge, Skills & Abilities:

Ability to operate all meat production equipment
Must be qualified meat cutter with three years experience.
Excellent guest service skills; ability to adhere to Company’s GuestPath Universal Service Standards
Strong communication skills – ability to communicate with staff and management.
Strong time management and organizational skills; ability to direct the work activities of several
associates simultaneously and plan ahead. 
Ability to supervise department associates in the absence of the Meat Department Manager.    
Ability to handle multiple tasks simultaneously in fast-paced environment.
Ability to work independently and as a team member.
Must be willing to work weekends, holidays and overtime hours as needed.
Company housing will be provided for a minimal fee. 
This position qualifies for company insurance, paid vacation and sick hours.
hchance@dncinc.com

California   8.22
Restaurant Cook, Kitchen Help, Server/Busser, Front Desk, Housekeeping

Located high in the Sierra Mountains of Sequoia National Park, Wuksachi Lodge is a year-round
wilderness lodge with dining room/conference center, 102 room hotel, cross country ski center,
grocer & gifts. Visitors come to snowshoe, cross country ski and take the family sledding.

Great get-away from summer heat, quiet winter retreat. Excellent opportunity for outdoors enthusiasts.
Sequoia National Park offers hundreds of miles of spectacular trails from meadows & streams to
high alpine lakes. Something for everyone from beginning hiker to advanced backpacker
sschulz@dncinc.com

California   8.22
Ex. Sous Chef
Victoria Club, Riverside's most Prestigious Private Country Club is in search of a Creative and Qualified applicant.
Must have Minimum of 6 years Fine Dining and Banquet Experience. Applicant Must Posses Strong Leadership Skills,
& Strong Sense of Cost Contol. Must have previous sous chef experience
$50,000
mjaimes@victoriaclub.com

CA - City of Industry    8.22
Pacific Palms Conference Resort
The Executive Chef is directly responsible for the administration, coordination and cost control of all food preparation
and production. The goal of the Executive Chef is to provide innovative, technically superior, and cost efficient products
that enhance the reputation of all food outlets.
US $80,000.00 / Year
mguevara@pacificpalmsresort.com




NV - Las Vegas
CA - Monterey    8.19
EXECUTIVE CHEF (SENIOR LEVEL KITCHEN MANAGER)
US $55,000.00-US $70,000.00 / Year
Our opportunity is for an Executive Chef for a high-volume restaurant with a nationwide company operating
casual, theme-style, upscale and fine-dining operations. The Executive Chef must be an individual with excellent
communication skills who leads by example and possesses a sense of urgency with regards to getting the job done.
We want a hands-on leader who exhibits strong attention to detail. The perfect candidate will have an enthusiastic
attitude, high-energy level and a proven track record in Very High Volume Operations. Must have knowledge of
Profit & Loss and Food & Labor Cost Controls. Must have experience with scheduling, mentoring and training of staff,
inventory control, sanitation, and the ability to multi-task.

Salary range is $55K to $70K plus Bonus and Benefits. This position offers 401K Retirement Savings,
Health Insurance, and Paid Vacation
Job Requirements: For immediate consideration,
e-mail your confidential resume to
restaurantexp@cs.com

Montana   8.19
Sous Chef
One of the West's finest and longest operating city clubs has begun the search for a new Sous Chef.
The Montana Club in Helena's downtown business district has a solid resident membership of 280 and
another 200 non-resident members.

The Montana Club offers fine dining serving lunch, dinner, banquets, special holiday events and buffets.
Need Sous Chef, prior experience in fine dining preferred, culinary institute trained a plus.
Open Tuesday through Saturday.

Check out the Montana Club at: www.themontanaclub.org.
Contact Bruce Spencer, Montana Club Board of Governors, at bspencer@smithlawmt.com for
further information about the Montana Club Sous Chef position.
Job Requirements: Prior experience in fine dining preferred, culinary institute trained a plus.
Experence in private clubs a plus.
bspencer@smithlawmt.com




NM - Las Cruces    8.16
De La Vega's Pecan Grill & Brewery

This large multi-venued restaurant concept is currently under renovation. This !3,000+ square foot facility
 houses a up-scale casual dining room, large lounge, banquet space, a "back porch" fast casual patio, and finally
a world class art loft with a premium, pre-fixe chef tasting menu.

The chef of this restaurant will have to have outstanding organizational skills to operate all of these venues simultaneously.
Creative skills are crucial for the daily chef's tasting menu. The art loft will feature one of the largest most prestigious
private art collections in the world.

Quality and consistency are paramount. The expectation will be for this to be a working position, hands on,
with the culinary brigade.
US $60,000.00-US $90,000.00 / Year
curtiss229@gmail.com



TX - Graford    8.15
The Cliffs Resort on Possum Kingdom Lake is a 1200-acre resort and residential development located
approximately 70 miles west of Fort Worth, Texas. We are currently seeking a talented, hands-on
Executive Chef for our upscale, restaurant and banquet facility who can lead our culinary team to
new heights of excellence. Our restaurant and bar seats 175 and the banquet facility seats up to 180.

The ideal candidate will have experience as an Executive Chef in a hotel, seasonal resort, or country
club environment. This experience must include banquets and catering, as well as fine dining.
Computer proficiency and financial analysis knowledge is a plus. Must adapt to change quickly
and positively. Foremost, must be customer-focused and driven to succeed.

If you enjoy a rural setting, are passionate about taking wonderful care of your guests, and have
the desire to work at a successful resort, we want to talk to you!

We offer a competitive salary, commensurate with experience and excellent benefits including
Medical, Dental, Life, Matching 401(k), ESOP, and Resort Privileges.
There is rental housing available on property.
US $50,000.00-US $60,000.00 / Year
hr@ddresorts.com



AZ - Tucson    8.14
Executive Chef/Director of Food & Beverage
Radisson Suites Tucson
A fantastic opportunity for a professional Chef seeking personal and professional growth in a fun work environment.
The Radisson Suites Tucson is a 299 all suite property; our lush, tropical grounds and spectacular mountain
views create a relaxing and
refreshing environment. We enjoy being gracious hosts and creating amazing experiences for our guests.
If you take pleasure in delivering extraordinary impressions that refresh, rejuvenate and inspire - come join our team.
We are managed by Quorum Hotels and Resorts, a Dallas-based hotel management company dedicated to
ensuring each hotel it manages has every opportunity to be remarkable! For more information on
Quorum Hotels and Resorts, please visit our website www.radissontucson.com
US $65,000.00-US $75,000.00 / Year
rhannum@hiltonphoenixeast.net

Austin   8.14
The Hilton Garden Inn Austin Downtown is looking for a professional Executive Chef to lead our culinary team!

As the Executive Chef you are responsible for all culinary operations by establishing quality food product, training
and developing employees, and establishing quality and consistency in all culinary areas of hotel.

The Hilton Garden Inn Austin Downtown is home to the beautiful restaurant "Eighteenth Over Austin",
on the 18th floor of the hotel overlooking downtown Austin.
jeustice@hgiaustin.com



Wyoming   8.13
southeast of Jackson Hole Wyoming about 35 miles as the crow flies.
Hunting Camp Chef/Cook
Work from a remote wilderness camp in a 14 x 16 foot cook tent - joined to another
14 x 16 foot dinning tent.  Average of 14 persons per day.  Begin Sept 10th  -
finished November 15th.

California  8.13
Looking for CHEFS to be part of a brand new cable network COOKING SHOW!

We are looking for chefs whose passion for cooking and skills are matched only by their outgoing personalities!!!

Please email me for more information - please include your name and contact info. Thanks!
We are a Los Angeles based casting company currently looking for
CHEFS for a brand new cable network COOKING SHOW
phgcasting@gmail.com



CO - Parker     8.12
Experienced Sous Chef and Line Cooks needed for Retirement Community in
Parker, CO. Participate in daily prep, and creating specials for our residents.
pallen@spectrumretirement.com

Los Angeles   8.12
VISTA-HI has been retained for the search for a Pastry Chef
For the most prestigious Country Club in Los Angeles Area

Pastry Chef Profile

* Talented Pastry Chef with stable work history
* Product obsessed - background and interest must reflect this person's ability to continuously improve the
product being offered to the members: from the creativity of special F&B events to the consistent excellence
of the day-to-day product. Contemporary pastry and plate presentation, plus signature pastry items
* The F&B operation exceeds 8 million dollars in annual revenue. This person must have a strong sense of
business acumen to look for ways to increase revenue, and lead with best practices in labor and food cost.
Job Requirements: Club profile:

* A private membership facility located in the Los Angeles area
* Private membership club has extensive facilities
* Position reports to the Executive Chef.
* F&B operation encompasses full-service restaurants, bars and banquet

If you interested in this open position, than kindly send us your updated RESUME / CV

Kindly e-mail us your RESUME / CV with your private e-mail address and phone number
Please include the web-link of the last 3 positions, links to write-up posted in the web, and press
clippings / write up of your person.

Must be authorized to work in the USA, we are looking for US nationals, permanent residents
like Green Card Holders, or any other legal authorization.

Starting Date: ASAP 
office@vista-hi.com



Montana  8.11
Our client, a luxury resort catering to an upscale clientele, is seeking a Pastry Chef that is versatile and creative.

Production responsibilities will include quality baked goods, such as breads, pastries, chocolate tiers, desserts
(ice cream, gelatos and sorbets), pies, and special occasion cakes for multiple dining venues . Dining room dessert
programs will encompass casual, family, refined and formal dining.

You will be responsible for the following:

- Actively manage and participate in all pastry production to ensure items reflect high standards of quality,
consistency, aesthetics and taste
- 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
- Prepare and order bakery supplies as needed
- Monitor production and quality levels of all products
- Researches and develops new and unique recipes

This position is located in a rural resort environment.
- Appreciation for a slower paced life in a scenic resort environment

To be considered for this position, please email your resume in confidence to:
stephanie@globalhospitality.com

Colorado   8.11
Our client, a beautiful luxury destination resort, is looking for a talented Sous Chef to join their team.
This first class resort is an escape from the hustle and bustle of city life and is a paradise for those who
love adventure and the great outdoors. This position is not for city slickers!

The Sous Chef will be responsible for the execution of all menu categories and specific recipes for the
menu items. This position assists with weekly schedules, daily food orders, custom menu writing and
pricing. You will be maintaining standards and specifications related to food preparation and food
handling on a daily basis. This position will assist with providing overall culinary supervision.
Job Requirements: To be considered for this distinctive opportunity, you have the following qualifications:

- Prior Sous Chef experience in a luxury environment
- Culinary Arts degree desired
- Reading, writing and oral proficiency in the English language
- Must be a self-motivator and motivator of others
- Serve Safe, Sanitation and HACCP proficiency
- Able to clearly understand and effectively manage all aspects of food, labor and operational cost
- Proven skills of supervising a culinary staff while maintaining the highest quality standards
Bonus Plan? Yes 
Accommodation? Yes 
Other: Great Benefits
If you feel you are are right for this position, please email you resume in confidence to:
stephanie@globalhospitality.com 



Beaver Creek, CO   8.10

The Beaver Creek Lodge, (www.beavercreeklodge.net) a 75 room Boutique Hotel situated in
the mountians of Colorado in the world renown ski village of Beaver Creek, is looking for an
creative, energetic individual to oversee all culinary aspects of the hotel/resort. This includes
a 50 seat restaurant/bar, in-room dining as well as banquet events. This is a full-time, year
round position. On-line applications can be found at:
www.kesslercollection.com/careers/employment.asp

The Executive Chef will have full responsibility of our innovative kitchen:
mentoring kitchen staff; oversee staff schedules; maintaining hands-on
involvement with inventory control, food/labor cost, and kitchen sanitation.
Email:
hr@beavercreeklodge.net



Sequoia National Park, CA     8.8
Restaurant Cook, Kitchen Help, Server/Busser, Front Desk,
Housekeeping

Located high in the Sierra Mountains of Sequoia National Park,
Wuksachi Lodge is a year-round wilderness lodge with dining
room/conference center, 102 room hotel, cross country ski
center, grocer & gifts.   Visitors come to snowshoe, cross
country ski and take the family sledding.

Great get-away from summer heat, quiet winter retreat.
Excellent opportunity for outdoors enthusiasts. Sequoia
National Park offers hundreds of miles of spectacular
trails from meadows & streams to high alpine lakes.  Something
for everyone from beginning hiker to advanced backpacker.

If you are looking for an alternative to the crowds check us
out!

Online application at 
http://www.visitsequoia.com/AboutUs_Employment.aspx

Dallas  8.8
Sous Chef
Education: Culinary school degree, completed apprenticeship or equivalent experience required.
Experience: Minimum of four years culinary experience as a professional cook and a minimum
of one year supervisory experience required.
Licenses/Certifications: Food Handler's card may be required.
Company Name:  Confidential 
Email: humanresourcesdallas@gmail.com 

Houston  8.8
Executive Chef
Embassy Suites Houston
The brand new Embassy Suites is scheduled to open in October. We are currently seeking candidates
for the position of Executive Chef and Sous Chef to manage culinary operations of hotel outlets.

The Executive Chef will oversee and direct all aspects of Culinary operations, which includes but not
limited to the following: main kitchen, banquets, restaurant, lounge, room service, and stewarding.

This is a hands on day to day role which will report directly to the hotel General Manager. Your task will
be to ensure you are achieving five star standards on a daily basis on food quality and service, front
of the house standards and back of house control levels for hygiene and cleanliness.

Previous Embassy Suites experience is preferred.

Local candidates are encouraged to apply.
faisal.kamal@hilton.com

Houston  8.8
Executive Chef
Marriott Hotel Greenspoint North Houston
Must have major hotel brand experience, Marriott experience is preferred. Previous
culinary background required, minimum of 4 years in supervisory/ management position.
Candidates without major hotel and management experience will not be considered.

Certification in culinary field preferred

Minimum of 5 years cooking experience

Knowledge of safety, kitchen cleanliness, audit preparedness, menu preparation,
scheduling and supervision of associates required.

Must be able to train associates in food handling and sanitation. Serve Safe certification a plus.
US $50,000.00-US $55,000.00 / Year
iavalos@sunstonehotels.com

San Diego  8.8
Executive Chef
Doubletree Golf Resort San Diego
EXECUTIVE CHEF: 3-5 years executive chef level experience, kitchen operations background required.
Menu creations, ordering, inventory, cost control, staffing, scheduling, payroll and training.
Flexible schedule a must - AM/PM/Weekends/Holidays.

PLEASE BE ADVISED WE ONLY ACCEPT APPLICATIONS FOR OPEN POSITIONS

Doubletree Golf Resort - San Diego is a Drug Free Employer - EOE

APPLY IN PERSON Mon-Fri, 9:00am-5:00pm

14455 PENASQUITOS DRIVE, SAN DIEGO 92129 - JOB HOTLINE: (858) 485-4110
TO APPLY PLEASE VISIT US AT
www.hiltonworldwide.com

San Francisco  8.8
Experienced Banquet Cook
St. Francis Yacht Club
The St. Francis Yacht Club, founded in 1927, is recognized as one of the leading yacht clubs in the world.
Today, the Club is rich in history, tradition and achievement. The primary purpose of the St. Francis Yacht
Club is to promote the sport of yachting. Situated on San Francisco's City Front, the St. Francis Yacht Club
commands an unparalleled view of San Francisco Bay, the Golden Gate Bridge and the beautiful hills of Marin County.

Management Team Mission Statement:
To ensure an experience of consistent excellence for our members by leading the
St. Francis Yacht Club employees in a spirit of teamwork, professionalism and enthusiasm.

Kitchen Department Mission Statement:
To safely produce a quality product for our members on a consistent basis in a uniformly manner.
Job Requirements: We are seeking a team member to perform as a banquet cook . Duties include the
preparation of food and special dishes for member private parties and club events. Works closely with
Executive Chef, Sous Chefs and banquet team.

Please note only experienced banquet cooks should apply who have prepared food for groups from
20 up to 300. Ala carte or line cook experience is not relevant to this position. . Serve-safe certificate a plus.

If you feel you would be a good fit as a member of an outstanding team, please submit your resume to
hr.culinarytalent@gmail.com.



CA - City of Industry   8.7
Join the best culinary team in Southern California! Red Restaurant - the hottest new restaurant and coolest bar
in Los Angeles. This is an upscale dining experience where only the finest steaks, freshest seafood and stunning
cocktails are served. RED is perfect for power lunches or passionate evenings.
Here you can dine inside or lakeside.
Are you our next Exec Sous Chef?

Job duties include but not limited to:

* Acts as the administrative official on behalf of the Exec Chef d'Cuisine and the Director of F&B.
* Responsible for checking on staffing levels,uniforms,daily production sheets,daily specials & training.
* Must be qualifed to assist in all the daily tasks. Support and assist the Executive Chef d'Cuisine by
overseeing the day to day culinary operations of Red Restaurant.
* Demonstrate professional Leadership skills.
* Provide mentoring/training to all culinary staff.
* Ability to instill good safety and sanitation habits to all Culinary staff.
* Develop additions to menu.
* Directs proper sanitation of all kitchen facilities and equipment.
* Monitors safety of Staff.
* Proven strong inventory control skills.
Job Requirements: At least 2 years of previous Sous Chef experience in an upscale restaurant or
hotel environment.
At least 10 years of industry experience in all areas of culinary work. 3-5 years experience in a
kitchen supervisory capacity. Graduate of Culinary program preferred. Must be Serve-Safe certified.
Must be able to work varied shifts, including nights & weekends.

* Must be a citizen of this country or possess a valid work permit.
* Personal & Cooking interviews to be conducted. 
hr_recruiter@pacificpalmsresort.com



Portland, OR    8.6
Sous Chef

A Prestigious Private Country Club is looking for an experienced individual who is career oriented,
demonstrates a desire to work as part of a professional team, with a high desire for excellence. They
will set the tone and service standard by modeling the desired behavior. That willingness to go above
and beyond is a key personality trait and our number one qualifier for employment.

The successful candidate will have 7 to 9 years experience working in a private club or fine dining
restaurant, have a proven leadership abilities, and solid work history.

All applicants are required to take a pre-employment drug test as a condition of their employment.
All applicants must have a current Food Handlers Card.

Generous benefits package including medical/dental/life insurance, 401K, FSA and a
positive work environment.

To work at Waverley Country Club you should have a passion for what we stand for; excellent
service and exemplary food. The satisfaction of our members is our top priority. We are
looking for the right professional whose high standards match our own and who truly
enjoys the culinary arts.

If you have fine dining experience and would like to work in a private, upscale restaurant,
please forward your resume with cover letter to:
work@waverley.cc

Las Vegas  8.6
Specialty Room Chef
Lillie's Noodle Kitchen (Golden Nugget)
Lillie's Noodle Kitchen at the Golden Nugget on Freemont Street in Las Vegas, NV is
seeking an experienced Specialty Room Chef to join their team!

The Specialty Room Chef will manage kitchen operations in an efficient and professional
manner to ensure quality product to guests. Monitor operation expenses while
ensuring all employees
maintain quality standards. Interact with other Food and Beverage managers and other
Department Heads to help outlet operations proceed smoothly.
jleblanc@goldennugget.com

Park City UT  8.6

Pastry Chef
Sous Chef - Banquets
Restaurant Junior Sous Chef
The St Regis Deer Crest Resort
apply here
http://www.starwoodhotels.com/stregis/careers/index.html



San Juan River, New Mexico   8.5
Looking for a chef who may be between seasons to help finish
ours. Beginning as soon as September 1, earlier for the right
candidate.   Offering off-site housing, (5th wheel) basic
utilities, toiletries and meals while working. Pay is salary for
September plus tips and per-diem plus tips thereafter as season
winds down. Full-time plus.  Breakfast, lunch, and dinner
preparation and service for 2 to 12 guests daily plus staff of
three. Help available for parties over 6. Hours are early
morning breakfast, including baking,
lunches packed to go for guided trips and four-course dinners 
Additionally, responsible for on-site
receptions and snacks.  Must be able to accommodate specialty
diets occasionally. Workweek is sporadic so flexibility is a
must as is communication.  Must be ready on short notice in case
of bookings. Season ends
Wednesday before Thanksgiving.  Herb garden
available. Must have very reliable transportation.   
Responsible for all resourcing. Cleanliness and reliability is
imperative. We are a 3 to 4 person team, and the kitchen is
basically a one-person operation. Must be willing to first learn
existing systems, menus, and recipes, creativity with menus and
recipes is welcome, but must be approved by food manager.  Must
be accountable for bottom line, food costs, and waste.
Email resume and references to
info@sanjuanfishing.com and
chef@sanjuanfishing.com.



Priest Lake, Idaho   8.3
Job Description:
Day cook position in fast paced open menu breakfast/lunch in
quality lakeside restaurant.  Breakfast is standard American
fare, lunch is sandwiches, burgers, salads, etc.  During the
busy summer season, there are 2 to 3 cooks on the line.

We are looking for someone to complete our summer season.

Shared housing available for $150 per month.

Priest Lake is a unique, pristine lake that is 20 miles long. 
Only 45% of the lakeshore is developed.  There are endless
opportunities for outdoor recreation including hiking, biking,
canoeing, kayaking and watersports.

The restaurant caters to our cabin guests, other resort guests
and summer vacationers.  Elkins has a great reputation for
quality and service.  Send your application to be considered
for our spectacular team!

Contact: Tracie Szybnski or Ryan Terheggen
Phone: 208-443-2432
Fax For Resumes: 208-443-2527
Email For Resumes:  jobs@elkinsresort.com 

TX - Lake Charles  8.3
L'Auberge du Lac Casino Resort offers big opportunities in a better environment. Located in Southwest Louisiana,
between Houston and New Orleans, L'Auberge du Lac is the premier resort destination in the region. With non-stop gaming,
 seven restaurants and 1,000 hotel rooms, we are creating an exciting experience for our guests and our employees.

We are seeking energetic and innovative leaders to join us in the following role.
This position is located in Lake Charles, Louisiana.

SOUS CHEF

The Sous Chef is responsible for execution of all menu categories and specific recipes for each menu item including timing,
quality, temperature, portion, and presentation. This position assists with weekly schedules, daily food orders, custom
menu writing and pricing. You will be maintaining standards and specifications related to food preparation and food
handling on a daily basis. This position will assist with providing overall culinary supervision. This position is also
responsible for motivating and encouraging employees; coach, counsel and promotes a fun working environment.
In this role, you will partner with Front of House training/knowledge of product to ensure smooth operation.
Job Requirements: The successful candidate must possess a minimum of 2-3 years experience in a high volume,
full service restaurant. And have proven skills of supervising a culinary staff while maintaining the highest quality standards.

* Culinary Arts degree strongly preferred
* Minimum 2 years of experience as a Sous Chef
* Experience with coaching & motivating employees
* Proven ability to create menus, recipes & production procedures
* Working knowledge of cost controls
* Excellent Guest Service and service recovery skills
* Excellent verbal & written communications skills
* Ability to calmly handle difficult situations
* Self-directed & promotes an environment of accountability

To learn more about our opportunities and to apply online, visit www.ldljobs.com

Learn more about the property at www.ldlcasino.com


AR - Fort Smith  8.3
Executive Chef
Holiday Inn Fort Smith
sdobbins@holidayinncitycenter.com



Greer, Arizona 8.2

Hidden Meadow Ranch is a luxury guest ranch located in the cool
White Mountains of Arizona. 

The available position is that of Head Cook.  This is a
supervisory position for the pm shift in the kitchen.

Reports to the Executive Chef and Executive Sous Chef.

Must have three years of supervisory experience and five years
of cooking experience in a fine dining environment.

Must be service and saftey oriented.  Must possess a sense of
awareness, timeliness, urgency, and team work.

Must be able to adapt to the remoteness of a small-town mountain
environment.

Gives working direction to cook line on pm shift.  Coordinates
everything to maintain a smooth-running kitchen under direction
of the Executive Chef.  Is responsible for closing the shift and
all that entails in the Executive Chef's absence. 

Must have working knowledge of culinary terms and proven ability
to make soups, sauces, and dressings from scratch as well as
follow written and verbal directions correctly.

Be able to prepare all items from the lunch and dinner menu
according to specifications.

Helps monitor storeroom stock rotation, walk-in, inventory, and
waste.

Provides daily pm dinner meals for staff.

Must be able to handle any crises that arises in the kitchen in
a professional and understanding manner.

On-site housing may be available.  Pay relates to experience. 
Intended to be a permanent position which would come with
benefits.  Bonus program.

Contact: Jane Lenci
Phone: 928-333-1000
Fax For Resumes: 928-333-1010
Email For Resumes:  jlenci@hiddenmeadow.com 



CA - Sonoma Valley  7.30
Executive Chef
Culinary Director

Sonoma Valley
Wine Country
Northern California

RESPONSIBILITIES:
* Manage daily operations for all aspects of a professional culinary kitchen
*Supervise, schedule and lead a cohesive team
*Responsible for all food orders, inventory (weekly & monthly) and inventory control
*Develop menus for meals and special events
*Creativity and presentation is key
Job Requirements: SKILLS:
*Experience in high-end hospitality or fine dining
*Experience in high-end golf club considered.
*Candidates must have 2-3 years experience as Executive Chef
*Knowledge in sanitation, safety procedures with OSHA, local health department and other regulatory agencies
*Qualified candidate must have management experience
*Ability to analyze and maintain financial budget
*Qualified candidate must have management experience to include proactive leadership and team building skills
*Ability to demonstrate the energy and enthusiasm to be successful as an individual and contribute to a growing company

Benefits:
*Competitive Salary
*Medical, Dental and Vision Package
*Vacation, Sick and Holiday Pay

Relocation assistance will be considered for the right candidate.

For confidential consideration please forward your resume to:
resumes@dreamfutures-careers.com
or call Kathy at 888-236-0272

California  7.30
Luxury property in Southern California is seeking an accomplish SOUS CHEF AND/OR RESTAURANT CHEF.
Property has multiple outlets, including fine dining restaurant, as well as many high-end special events
with strong focus on top cuisine and wines.

Seeking an experienced sous chef or restaurant chef who can oversee one of the food outlets.

A chef from a freestanding restaurant background, club, or smaller hotel / resort is preferred.

Sophisticated guests will want world-class food that is also innovative.

For more information, please e-mail your resume as a MS Word document to:

resume@globalhospitality.com

CA - Beverly Hills   7.30
Chef De Cuisine
If you are looking for a new challenge and would enjoy working for LA's hottest 5 Star / 5 Diamond luxury hotel,
then we want to hear from you! We are currently seeking an exceptional individual who wants to support our
dynamic and professional team.

Successful candidates must have strong initiative and outstanding communication skills. They are committed
to teamwork and personal development. You must have previous hotel experience in a similar position.
rle.humanresources@raffles.com



West Glacier Village, MT   7.28

Line Cook
Must have at least two years experience cooking on grill and char broiler.
Wage starts at $10.00 per hour.
Housing available if required.

For information call or email.
Application can be printed from our website.

2009 marks our 63rd summer of operating visitor service businesses at the West
Entrance to Glacier National Park, and a significant part of our identity and history is
fostering good relationships with our staff members. We are proud to have a high
rate of return among our staff, and hope that is reflected in our goals of treating all
staff and customers fairly and with respect.
Our playground is Glacier National Park; scenic wonders and hiking excursions
abound!  Enjoy hiking, camping, backpacking, fishing, whitewater rafting, kayaking,
and bicycling.

Contact: Lil K Dargitz
Phone: 406-471 9201
Email For Resumes:  employment@westglacier.com 




Las Vegas  7.27
Sous Chef - Mansion – MGM Grand

It is the primary responsibility of the Sous Chef - Mansion to be responsible
for the physical aspects of kitchen operations, supervision of kitchen personnel,
preparation and serving of food, food and labor cost control, and exceeding guests’
expectations as far as food quality and presentation. All duties are to be performed
in accordance with departmental and MGM Grand policies, practices and procedures.
How to apply

Please log onto our website at www.mgmmiragecareers.com

Washington  7.27
Columbia Hospitality is now looking to hire a full time Executive Chef
for the award-winning Salish Lodge & Spa in Snoqualmie, Washington!

**Four Diamond experience is required to apply**

At the Salish, we follow a special, self-appointed food philosophy. With our
wholesome menu, organic by nature, we take pride in leveraging the farm-fresh
bounty of the region to develop our menus. From the freshest catch of the day
down to the very last sprig of rosemary, The Dining Room menu fosters an unmistakable
relationship of flavors that are chosen with Mother Nature in mind. We utilize the
finest local and seasonal ingredients available, highlighting herbs, produce, and other
items that have always thrived in the area.

SUMMARY: Responsible for developing and offering five-star quality menu selections
paired with a comprehensive wine program and supporting beverage program. Coordinates
purchasing activities for all food items and kitchen. Oversees month-end inventory of
all food items. Works closely with the Food and Beverage Team to exceed guest expectations.

Please visit www.salishlodge.com for a better view of this wonderful property.

TO APPLY PLEASE VISIT http://www.columbiahospitality.com
AND FILL OUT AN ONLINE APPLICATION. THANK YOU!

Oregon  7.27
NORDSTROM CHEF

Nordstrom is one of the nation's leading fashion specialty retailers. Since 1901,
our people and their commitment to customer service is what set us apart. We offer a
wide variety of
quality apparel, shoes and accessories for men, women and children at our stores across
the country. We remain committed to the simple idea on which our company was founded:
offer each customer the best possible service, quality, value and selection. That’s why
we’re committed to hiring individuals who share our passion for outstanding service.

At Nordstrom, we’re proud to be named to Fortune magazine’s list of ‘100 Best Companies
to Work for.” We believe this recognition comes from our desire to empower our employees
to set their sights high and blaze their own trails.

As a Nordstrom Chef you will partner with the manager of your concept to foster and support
culinary excellence. You will be the driving force behind maintaining the Nordstrom standards
and quality expectations while also adhering to typical restaurant financial metrics.
You will also be responsible for developing your team of dishwashers, prep cooks,
line cooks, and sous chef to be all that they can be. This is a fast pace environment
dealing with excellent ingredients to deliver exceptional cuisine.

If you are interested in this opportunity,
please click here
https://jobsearch.unicru.com/ApplyNow/?SiteID=20&JobReqNmbr=0000007200&cti=5QMYN&RP=CR
to submit an online application. We have current openings in various locations in Oregon metropolitan areas



Washington  7.23
Sol Duc Hot Springs & Kalaloch Lodge 
 
Prepares various foods as directed for breakfast, lunch or
dinner at assigned kitchen station including set-up and
breakdown of station in accordance with ARAMARK standards and
safety and sanitation policies. 

• Sets up, clears and breaks down work station.
• Checks for color coordination and eye appeal of all
food items, both hot and cold, using appropriate garnishes
where practical.
• Follows proper serving methods, portions and utensils
as directed by management.
• Breaks-down and cleans various stations.
• Prepares selected food as directed in accordance with
ARAMARK recipes.
• Cleans working and storage areas, tools, equipment and
floors as needed.
• Reports any maintenance problems or other problem areas
to Supervisor as they occur.
• Participates in staff training activities.
• Additional tasks and responsibilities may be assigned
at the discretion of the manager.  Tasks and responsibilities
may be added or revised based on the volume of business and the
need for the work to be completed at the present time.
• Follows ARAMARK policies and procedures and safety and
sanitation policies and procedures and insures compliance with
these policies and procedures.

Contact: Jamie Thornton
Phone: 360-457-1977 
Fax For Resumes: 208.635.2793
Email For Resumes:  Thornton-Jamie@aramark.com 

Las Vegas  7.22
SpringHill Suites Las Vegas Convention Center
cook
Prepare ingredients for cooking, including portioning, chopping, and
storing food. Wash and peel fresh fruits and vegetables. Weigh, measure,
and mix ingredients. Prepare and cook food according to recipes, quality
standards, presentation standards, and food preparation checklist.
Prepare cold foods. Operate ovens, stoves, grills, microwaves, and
fryers. Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food. Set-up and break down work
station. Serve food in proper
portions onto proper receptacles. Wash and disinfect kitchen area,
tables, tools, knives, and equipment. Check, ensure the correctness
of the temperature of food.
margaret.corbiere@gmail.com

Dallas  7.22
Dallas Solana Marriott located at 5 Village Circle in Westlake,
seeks a full-time Cook PM. Duties Include:

*Prepare ingredients for cooking, including portioning, chopping, and storing food.
*Prepare and cook food according to recipes, quality standards, presentation
standards, and food preparation checklist.
*Operate ovens, stoves, grills, microwaves, and fryers.
*Monitor food quality while preparing food.
*Serve food in proper portions onto proper receptacles.
*Check and ensure the correctness of the temperature of appliances and food.

To be considered, please apply on-line (search zip code 76262):

http://greatjobs.marriott.com
marissa.guillory@marriott.com




Las Vegas, NV  7.20
Executive Pastry Chef

Premier Las Vegas Casino property seeking strong Executive Pastry Chef Candidate.

Prefer MOF and 4star Michelin trained/experience - high volume experience a must.

Compensation Based on Experience.

Forward Resume or CV

Reply to: cwilson3@caesarspalace.com

UCLA, Los Angeles, CA  7.20

UCLA Dining Services, a nationally acclaimed and award winning program, is looking for an
experienced managing chef for two of our campus boutique restaurants. If you are an innovative
professional with strong culinary skills and a passion for food, then UCLA Dining Services is
where you belong!

Under the direction of the most Senior Manager, provide sound leadership and direction to the
production culinary team for two high volume campus restaurants. Develop, test, and write creative,
customer focused, cost effective menus and recipes. Train the production team on how to successfully e
xecute recipes and menu items and how to effectively and safely use production equipment. Determine
and order food and nonfood products needed for the restaurants. Hire, train, supervise, schedule,
and evaluate employees. Conduct group training on topics such as customer service, employee safety,
and sanitation.

UCLA offers outstanding benefits including paid vacation, holiday, and sick hours; medical, dental,
and vision insurance; PENSION plan and a retirement plan. And, we are closed most major holidays.

How to Apply:
Qualified applicants may apply for this position using the UCLA Career Opportunities website.
Go to https://hr.mycareer.ucla.edu/ and search for requisition 13589.
Alternatively, you may copy/paste the link below into your browser’s address bar:
hr.mycareer.ucla.edu/applicants/Central?quickFind=55099



San Francisco/Half-Moon Bay  7.18
Exciting Contemporary Peruvian Culinary Opportunities in Montara Beach Await You!

Upscale Peruvian restaurant group have all positions available for their large new
restaurant opening next month on Montara Beach between San Francisco and Half-Moon Bay

All applicants must have (3-5) years experience with references in same positions
in a fine dining environment...Spanish speaking a plus...

General Manager and Assistant Manager
Executive Chef
Wait Staff
Sous Chefs
Line Cook
Pastry Cook
Servers
Bartenders, Bar Backs, Cocktail Servers
Bussers
Hosts/Hostess

Please email us your resume IN EMAIL TEXT please, not as an attachment.
Or resume can be faxed to 415-230-4700
recruiter.allbayarea@gmail.com



Colorado  7.18
Luxury Resort Chef_29
Our client, a beautiful luxury destination resort, is looking for a talented Chef to
join their team. This first class resort is an escape from the hustle and bustle of city l
ife and is a paradise for those who love adventure and the great outdoors.
This position is not for city slickers!

The Resort Chef will be responsible for the execution of all menu categories and
specific recipes for the menu items. This position assists with weekly schedules,
daily food orders, custom menu writing and pricing. You will be maintaining standards
and specifications related to food preparation and food handling on a daily basis.
This position will assist with providing overall culinary supervision.
Job Requirements: To be considered for this distinctive opportunity, you have the
following qualifications:

- Strong culinary experience in a LUXURY environment
- Culinary Arts degree desired
- Creative and passionate
- Reading, writing and oral proficiency in the English language
- Must be a self-motivator and motivator of others
- Serve Safe, Sanitation and HACCP proficiency
- Able to clearly understand and effectively manage all aspects of food, labor and operational cost
- Proven skills of supervising a culinary staff while maintaining the highest quality standards
Accommodation? Yes 

If you feel you are are right for this position,
please email you resume in confidence to:
stephanie@globalhospitality.com 

Colorado  7.18
Sous Chef
Embassy Suites Hotel - Denver Tech
BASIC PURPOSE: Coordinate, plan and supervise the production, preparation and
presentation of food for the hotel

in a safe, sanitary work environment which conforms to all standards and regulations
and achieves profitable, competitive, quality products.

ORGANIZATIONAL SCOPE: Responsible for supervising the production of food. Recommends
and implements procedural/production changes. Monitors food and labor costs.
Position reports to the Executive Chef.
joe.melton@hilton.com



Southern Utah  7.16
all cooks
Bryce Canyon National Park is a premiere destination for hikers
and naturalist from around the world. Outdoor activities are
what draw many of our employees to work and live within a
National Park. If you have a passion for majestic nature you
will love working at Bryce.
We provide on-location room and meals for $11.50/day deducted
from bi-weekly paychecks. Amenities include: free laundry
facilities, Recreation Center, TV rooms, computers, and wireless
internet access. Day trips and activities are planned for our
employees on a regular basis.
To be considered an applicant you must take your time completing
all sections of our online application at www.xanterra.com. 
EEO/AA/M/S/D/V

Contact: Michael Johnson
Phone: 435 834 8720
Email For Resumes:  mijohnson@xanterra.com 

Colorado  7.16
Sous Chef
Embassy Suites Hotel - Denver Tech
BASIC PURPOSE: Coordinate, plan and supervise the production, preparation and
presentation of food for the hotel in a safe, sanitary work environment which
conforms to all standards and regulations and achieves profitable, competitive,
quality products.

ORGANIZATIONAL SCOPE: Responsible for supervising the production of food.
Recommends and implements procedural/production changes. Monitors food and
labor costs. Position reports to the Executive Chef.
joe.melton@hilton.com

Dallas  7.16
Executive Chef
West End soon to be Crowne Plaza
The West End Dallas soon to be Crowne Plaza is currently seeking an Executive Chef.
Our facility will be opening a brand new restaurant and night club in September.
We will also have banquet seating for up to 1,000 and 25,000 square feet of meeting
space. We are interested in candidates who are familiar with the local market.
The kitchen will be equipped with combi ovens
where the chef and staff will be able to cook directly on the plate.
Experience with these ovens is not necessary.
pcapulong@hisnd.com



Montana  7.16      ASAP
12 miles south of Big Sky, MT; 3 miles from Yellowstone Park boundary
Job Description:
We're a very small mountain dude ranch high in the mountains of
the Gallatin National Forest near Yellowstone Park and one hour
from Bozeman, MT.

If you enjoy the outdoors and are willing to work, you will find
your second home here! We are currently looking to fill a a cook position asap.  The
position will run at least through September, 21st 2009. You are encouraged to
have as much contact with our guests as you wish. It is important that you
communicate well, and work well with others.  This is a very relaxed environment as
long as we workhard and have fun getting the job done!

Compensation includes salary plus tips, room and board. On days  off you are free
to go on a horseback ride, hike, mountain bike, experience Yellowstone, white water
rafting, etc.

Contact: Debi Naccarto
Phone: 406-388-8098, cell: 406 581 9400
Email For Resumes:  debi@coveredwagonranch.com 

AZ - Tuscon  7.16
CHEF
Best Western Las Brisas Tucson, AZ a full service 150 room hotel seeks an innovative,
aggressive individual that
understands quality within strict guidelines to be part of a team to revamp its F&B
operation. You must have at least 2 years experience as a chef or sous chef with
previous experience in writing recipes, food specs and plating presentation.
Must be able to meet quality standards within budgeted food and labor costs,
ensure consistence on a daily basis and maintain a superior rating on sanitation.

This is a working position and is expected to be on the line for lunch, dinner
and banquets. You are responsible for developing and training of the kitchen
staff to ensure consistency and specs are met daily.
raymond.johnston@bestwestern.com
Send your resume to Mark Arnold at marnold@bwlasbrisas.com.

TX - Richmond   7.16
Executive Chef
Private Country Club in the Southwest side of Houston

Overall Summary:
In Charge of overall management of the kitchen area and the kitchen staff,
while producing the highest level of food quality.

Primary Responsibilities
„« Responsible for food preparation of various line items
„« Work with the kitchen staff during banquets and catered events at the course/club
„« Ensure that corporate standards for food quality are consistently met
„« Monitor and manage product yields and manage waste by the kitchen staff
„« Coordinate and create special food items
„« Control food costs by estimating purchasing needs
„« In charge of receiving and stocking product
„« Maintain clean, orderly refrigerators and a clean, orderly kitchen area
„« Ensure proper clean up after each shift
„« Expedite food orders as necessary

Additional Responsibilities
* Implement and support all initiatives and programs as requested by management
* Communicate any issues regarding product, equipment or personnel to General Manager
* May be required to train other chefs/cooks
privateclub@live.com



Avalon Santa Catalina Island  7.14

Catalina Island Resort Services has an immediate opening for an
experienced line cook at the Catalina Country Club Restaurant,
on Santa Catalina Island. A fine dining restaurant with 3
distinctive dining options ranging from casual lunches on the
patio to formal dinners in the dining room to appetizers at The
Pub. The Island is located 26 miles off the coast of Southern
California. Must live on the Island. Dormitory style housing
available.  Seasonal position through October.

Contact: Jani S Eisenhut
Phone: 310-510-2000 x 1250
Fax For Resumes: 310-510-1491
Email For Resumes:  jobs@scico.com 

Washington  7.14
Bellevue's premiere fine dining restaurant is in need of a highly motivated PM Sous Chef.
Applicants must be have 4+ years kitchen experience with some management.
This is a working position, so applicants must have excellent line and saute skills
as well as butchering, inventory and some computer knowledge. This job is for 5 days a week,
approximately 50 hours.
Starting salary is negotiable, depending on experience.
Please email your resume or fax it to 425-455-2720.
bisonmain@msn.com



Yankton, SD  7.13
INTERESTS : Must be willing to relocate to SE South Dakota / NE Nebraska region. Seeking person to run
kitchen for upscale casual restaurant and banquet center in Hotel partner’s 135 room Best
Western Kelly Inn. www.bestwesternyankton.com Part of 15-unit award winning restaurant company
group. www.wrrestaurants.com
PROPERTY AND AREA INFORMATION : Our restaurant is free-standing concept and serves the conference
center at the Hotel. Hotel is business and family travel property with fitness center and waterpark.
The town of Yankton is historical landmark area with Lewis and Clark Expedition sites, historical
downtown and riverfront, museums, galleries, antiques. Lewis and Clark Reservoir is one of region’s
top summer tourism area for golf, boating, fishing and sailing. Area is a hunter’s paradise for
Pheasants, Waterfowl and small game.
QUALIFICATIONS: Seeking Chef with previous kitchen management experience. Must be able to supervise
line and banquet kitchen operations. Must have strong hands-on line skills. Need skills in food and
labor cost control, scheduling, purchasing, menu planning and inventory control. Need ability to hire,
train and develop staff and supervise a Sous Chef. Able to monitor company standards. Need good people
skills, team leading skills, high energy and quality orientation.
BENEFITS : Competitive salary and relocation assistance provided. Profit Sharing, 401K, Vacation,
Health, Life, Dental, AFLAC. Lodging; Fitness, and Meals Discounts. Candidate will have support
and training from Corporate Chef. Six other company restaurants in general region.
COMPANY INFORMATION: WR Restaurants Mgt. of Sioux Falls, SD is a partnership consisting of award
winning Minerva’s Restaurant and Bar Company and this region’s successful 50 Hotel unit Ramkota
Companies, one of the nation’s largest Hotel Management and Equity companies. Our WR Company has
a collection of fifteen restaurants with nine catering facilities, each with a unique style but
similar menu concept. Each average about 2.5+ million / yr. in F & B sales.
RESTAURANT INFORMATION : Ours is upscale casual dinner-houses with detail crafted dark colored
hard woods, open wine and bar displays, antique brass and tilework. Comfortable booth seating
and 150 capacity. Menu offers grilled seafood, steaks / chops authentic pastas, pizzas, and daily
Chef features. Our catering facility is 13,000 sq. ft. Regional Business Convention and Banquet property.
CONTACT: Terry Van De Walle, Recruiting Director WR Restaurants,
Mgt 3211 W Sencore Dr. Sioux Falls SD 57107
www.wrrestaurants.com

Milpitas, CA  7.13
biggest and boldest Filipino restaurant "KALESA" is looking for qualified Filipino Chef.
Discipline, well rounded, all around, motivated, skilled, experienced and can be trained. Our company
can petition but we prefer locals. Compensation to be discussed and negotiable depending on knowledge,
skills and experience. Fax resume at (510) 818-1416 or email at
mykalesa@sbcglobal.net




Snoqualmie, WA  7.11

Columbia Hospitality is now looking to hire full time Cooks at Salish Lodge & Spa!

At the Salish, we follow a special, self-appointed food philosophy. With our wholesome menu,
organic by nature, we take pride in sourcing the finest ingredients and methods of food preparation.
From the finest cut of beef and pasture finished poultry down to the very last sprig of rosemary,
we foster an unmistakable relationship of flavors and food ethics where the fare not only tastes
good but is chosen in good taste with Mother Nature in mind. We utilize the finest local and
seasonal ingredients available and grow many of our herbs and greens in the chef’s terrace garden.

Positions Available:
1) Full Time Banquet Chef
2) Full Time Breakfast Cook
3) Seasonal Pastry Cook
4) Three Full Time Line Cooks
5) Full Time Prep Cook 

As a Columbia Hospitality team member, you are entitled to one of the most comprehensive
benefit programs in the industry. Our benefits are available for all team members who work
at least an average of 26 hours per week. Your benefits include:

Medical, Dental, and Vision Coverage
401(K) Plan
Training and Development through Columbia Hospitality Academy
Employee Assistance Program
Long Term Disability, Short Term Disability, and Voluntary Supplemental Life Insurance
Flexible Spending Account (health care and dependant care expenses)
Columbia Hospitality Managed Property Discounts

To view full job descriptions and to fill out an online application please visit
www.columbiahospitality.com. Thank you!

SEATTLE, WA  7.11
SOUS CHEF

Anthony's Pier 66 and Bell Street Diner has an opening for an experienced culinary pro with at least
two years of high volume fine dining kitchen managment experience and excellent culinary and leadership
skills. You will help direct our veteran kitchen team in preparing the finest available seafood from our
own Anthony's Seafood Company.

We offer a five day work week, paid vacation and sick leave, 401k, employee assistance plan, dining
discounts, opportunity for advancement and a vabulous view from your "office."

Please send your resume and salary history to:
humanresources@anthonys.com or FAX 425-455-0649

Seattle, WA  7.11
Sous Chef for Hotel Sierra
Brand new Hotel Sierra Redmond opening September '09 seeking full time and part time evening Sous Chef.
Seeking experienced Sous Chef to work our evening Bistro open 5P-10P daily Sunday thru Saturday.
Hourly range $15-$16/hr based on experience. Full time elligible for medical, dental, vision, 401K.
Email resume to scott.scheriff@hotel-sierra.com

Pacific City, Oregon Coast  7.11
Sous Chef (Pelican Pub & Brewery)

LIVE THE GOOD LIFE and join our team at the PELICAN!

The Pelican Pub and Brewery (www.pelicanbrewery.com) – Oregon’s premier oceanfront brewery & restaurant
 - is located at beautiful Cape Kiwanda in Pacific City, Oregon. We are an internationally recognized
award-winning micro brewery specializing in distinctively American beer and beer cuisine. The Pelican
has won numerous medals and awards since opening in 1996, including “Small Brewpub of the Year” at the
2000 & 2005 Great American Beer Festival’s, “Large Brewpub of the Year” at the 2006 Great American Beer
Festival, as well as winning the prestigious “Grand Champion Beer” award at the 2004 and 2005 Australian
International Beer Awards. The Pelican was honored to have been selected to participate in the 2008
prestigious SAVOR event in Washington, D.C.

The Pelican is part of our collection of unique properties that include the Inn at Cape Kiwanda,
Cottages at Cape Kiwanda and Shorepine Village; all are focused on giving the guest a memorable
resort experience (visit us at www.yourlittlebeachtown.com).

Our motto of “World Class Beer, Food and Service” has helped us achieve our success in both food
service and brewing. We are looking for World Class People to join our Team! We need:
• A Sous Chef who is a whizz on the line. Our kitchen is high energy and often is crazy busy.
The perfect Sous Chef can step onto the line and straighten out the kinks whenever needed. •
A Sous Chef that takes pride in mentoring, motivating and bringing out the best in the Pelican’s Team.
• A leader who will embrace the concept that it is “our” restaurant and “our” team and “our” kitchen.
• A leader that is ethical, flexible and patient.
• A Sous Chef that can handle a very busy kitchen for the summer months and also the relative calm of winter.

Pacific City is a small, rural community, about 2 hours from Portland, 1-1/2 hours from Salem. Our
business is seasonal with very busy summers and slow months in the winter. Such seasonality means
working more hours in the summer but working a more moderate schedule and going on vacation in the
winter. We are looking for someone who is interested in being a part of our community and what our
natural environment has to offer. Pacific City is known for its long beaches, fishing in the
Nestucca River, surfing, boating, hang gliding, hiking and bird watching. Your love of our coastal climate is a must.

Nuts and Bolts:
• Culinary Degree or Equivelent is preferred
• Northwest Cuisine and/or Beer oriented experience
• 2 years+ experience on the line or as a Sous Chef in a HIGH VOLUME kitchen
• Send a cover letter explaining why you are interested in the position and your resume to
SSW@NestuccaRidge.com



CA - Cabazon  7.11
Pastry Chef - 4-Diamond Southern California Resort/Casino
JOB SUMMARY
This position is responsible for managing the production & preparation of all dessert items.

DUTIES & RESPONSIBILITIES
- Observe workers engaged in preparing, portioning desserts to ensure that methods of
preparing, and sizing of portions are as prescribed.
- Give instructions in new methods, techniques and procedures in food preparation.
- Hire, fire, discipline, mentor Main Kitchen employees (BOH).
- Assure proper labeling and storage of foods and supplies.
- Participate and coordinate preparation of food and supply orders.
- Inspect equipment and facilities to assure proper use, maintenance and sanitation
- Maintain maximum standards of sanitation and safety
- Comply with all company policies and procedures.
Job Requirements: QUALIFICATIONS
Skill in professional cooking, knife handling skills, and preparing a variety of foods. Knowledge of
maintenance and care of culinary facilities, equipment, supplies and materials. Understanding and
knowledge of safety, sanitation and food handling procedures. Ability to develop and maintain a
pleasant and effective working relationship with staff and guests. Ability to direct others efficiently and appropriately.

EDUCATION AND EXPERIENCE
High school diploma. Requires certification from a Culinary Institution and minimum three
(3) years experience in preparation of fine food or equivalent combination of education &
experience. Minimum one (1) year supervisory experience.
Rick James 
Title: Recruitment Manager 
Email: careers@morongo.com 



Oregon  7.10
Executive Chef SOCC Dining Services
Southwestern Oregon Community College
We are seeking to establish a pool of qualified applicants for the following full-time position:

Executive Chef/SOCC Dining Services
Closing date July 20, 2009

To direct the Southwestern Oregon Community College Dining Services including all food service production in
concert with OCCI along with purchasing, budget monitoring, scheduling, externship supervision and instruction.
This is a full time, 12-month administrative position. Please see job description for more information.
Job Requirements: Education /Experience:
A CCC and a combination of experience equivalent to at least six years in the culinary arts field, including a
least two (2) successful years full-time (or the equivalent in combined part-time) performing each of the following
responsibilities: a working chef, teaching experience, and management of a restaurant, culinary arts program,
commercial kitchen or related business.

Ability to obtain a valid Oregon driver's license, valid food handler's card, Oregon LCC server permit
and ServSafe certification.
Salary Range: US $60,000.00-US $62,000.00 / Year
lfletcher@socc.edu 

Colorado  7.10
Sous Chef
AMERISTAR CASINO BLACK HAWK
US - CO - Black Hawk
Position Summary
To oversee all kitchen staff and all food prepared from each kitchen insuring efficiency and quality.
Duties and Responsibilities

*Orders food and beverage supplies needed for all kitchens.
*Help control all food specifications: taste, appearance, presentation, portion control and quality.
*Must be able to use Stratton Warren's system for ordering.
*Maintain a budgeted food cost and labor cost.
*Assist with the development of all menus and create new food items.
*Give direction and develop all kitchen supervisors.
*Oversee training of all kitchen employees.
*Must be able to do scheduling.
*Interview and hire quality kitchen employees.
*Evaluate job performance and administer annual reviews of all kitchen employees.
*Administer corrective counseling actions regarding all kitchen employees.
*Responsible for updating and maintaining recipes and restaurant's electronic cookbook.
*Must be able to work every station and train employees for every station.
*Must be able to work as a kitchen employee and/or in the absence of a regular of a regular kitchen employee.
*Ensure employee safety and sanitation procedures.
*Must display proper communication between all chefs and cooks regarding completion of all tasks.
*Execute and share all Food and Beverage Dept. Policies and Procedures.
*Assure that all kitchen employees follow proper dress codes.
*Visit with guests a minimum of five minutes every hour.
*Ensure that all Team Members are knowledgeable of and adhere to all ACBH and Ameristar Casinos, Inc. Service Standards.
*Always conduct yourself in a professional manner by following the policies and procedures of Ameristar Casinos, Inc.
Job Requirements: *A degree or certificate from a major culinary institute
*Five (5) years varied cook experience.
*One (1) year supervisory experience.
*Two (2) years buffet or institutional cooking.

Web: www.ameristar.com



Yosemite, CA   7.6

The Evergreen Lodge is an amazing place to live, work and play
year-round. We currently have an opening for an Employee Dining
Room Cook to complete our exceptional food & beverage team at
the Lodge.

Our Employee Dining Room Cooks work with our Executive Chef and
Sous Chef to deliver delicious, freshly prepared cuisine for our
three meal a day staff dining operations. 

We look for warm, friendly people with healthy, active
lifestyles, high standards and high integrity, who have been top
performers in their previous roles.  We welcome seasonal or
career-oriented applicants.

DETAILS
o Full time position available immediately.
o Seasonal or year-round
o Live onsite; room and board included for fixed weekly cost
o Hours variable; a regular schedule with specific days off will
be established

ABOUT THE EVERGREEN LODGE

The Evergreen Lodge is a recently expanded historic lodge and
resort idyllically located on 15 acres bordering Yosemite
National Park.  As Frommer’s Travel Guide states:  “if you are
looking for the classic Yosemite experience, you’ll want to book
a cabin at the Evergreen Lodge."  Our 85 year-old lodge has
always featured cabins in the woods, a retail store, an
excellent restaurant and a classic tavern.  The lodge was
purchased in 2002 and underwent a major expansion and
modernization, reopening in 2004 with 50 new guest cabins, new
guest facilities, new recreation programs, and new on-site staff
and manager housing.  The lodge once again expanded this
year, adding 24 additional guest cabins and completing a variety
of facilities and public space upgrades. 

The expanded Evergreen retains its original warmth, character
and personal touch while providing the best all-around lodging
and recreational facilities in the Yosemite area.  The Evergreen
provides great career opportunities for talented staff and
managers.  Since the lodge has a significant recreational focus,
we seek staff and managers who are excited about the outdoors
and lead a healthy, active lifestyle. 

In addition to its primary function as a tourist Lodge, the
Evergreen runs a youth employment program in which urban young
adults ages 18-24 join our staff for a program of career-
oriented training and work experience coupled with exposure to a
rich set of outdoor and recreational life experiences.  With
this in mind, we look to hire experienced staff who are excited
to support and serve as role models for the youth in our program.

The Lodge’s combination of hospitality, recreation, culture,
setting, and youth mission make it a truly special place.  Yet
the Evergreen remains a straightforward place serving Yosemite
visitors in a rustic mountain setting.  For more information
about our Lodge, visit our website at www.evergreenlodge.com.

CONTACT US

Please contact Jessica Gorman via email or fax.  If you don’t
have a resume, you may download an application from our website
at http://evergreenlodge.com/employment.html.  Fax 209-391-2390;
Email jobs@evergreenlodge.com.




Southern Utah   7.3
Bryce Canyon National Park is a premiere destination for hikers
and naturalist from around the world. Outdoor activities are
what draw many of our employees to work and live within a
National Park. If you have a passion for majestic nature you
will love working at Bryce.

Xanterra Parks & Resorts operates Bryce Canyon Lodge. Xanterra
with the efforts of it employees emphasizes ecologically
sensitive tourism which we call ECOLOGIX. This logical marriage
of business and environmental responsibility has resulted in our
environmental management and conservation programs at national
parks having received widespread acclaim and awards.

We are seeking motivated individuals wanting to create memorable
experiences for themselves and every guest they have contact
with. Bryce Lodge operates April 1st - November 1st. Ideal
applicants will be available NOW- November 4th.

This position requires lifting, walking and standing for an 8-
hour shift. Reasonable accommodations will be considered.

We provide on-location room and meals for $11.50/day deducted
from bi-weekly paychecks. Amenities include: free laundry
facilities, Recreation Center, TV rooms, computers, and wireless
internet access. Day trips and activities are planned for our
employees on a regular basis.

We offer opportunities for growth and advancement and are
willing to train. Once eligible; our comprehensive benefits
package includes: medical, dental, vision, life, a 401(k) plan,
long and short term disability, vacation pay, sick leave, paid
holidays and employee discounts in our outlets.

To be considered an applicant you must take your time completing
all sections of our online application at www.xanterra.com. 
EEO/AA/M/S/D/V

Contact: Michael Johnson
Phone: 435 834 8720
Email For Resumes:  mijohnson@xanterra.com 

Freemont, California  7.2
Ready to take the challenge
Must be aquented with western Chinese food such as Lamian,Chuanr,
Beef noodle soup,Suan cai,Nang etc
Looking to create a chain of restaurants
In California for Muslim community
TCTRAVEL@PACBELL.NET



Wyoming 6.29     A.S.A.P.
Between Cody, WY and the east gate to Yellowstone National Park
Job Description:
Chef or very experienced cook needed in our busy summer season
restaurant. Our head chef, of several seasons, had an accident
that required surgery so need a replacement to get us thru Sept.
Steaks, ribs, seafood and a couple pasta dishes are on our
limited menu. I have 2 chefs currently filling his shifts but
they need help. Located between Cody, Wy. and the east gate to
Yellowstone Park. 360* mountain views, 300+ days of sunshine, no
humidity, few mosquitoes, heated pool, hot tub and world class
trout fishing. Room and board available. $9-$14/ hr depending on
experience and references. Email me directly with resume and
reference phone numbers. A current picture is welcome.

Contact: Ron Jordan
Phone: 307-587-3961
Email For Resumes:  rbj3324@hotmail.com 

Duck Creek Village Utah  6.29
31 miles east of Cedar City Utah
Job Description:
Restaurant Chef
Pinewoods Resort is looking for a full time seasonal line cook /
Chef.
Need to have experience cooking breakfast, lunch and dinner.
Our restaurant provides great food for our lodging guest and
local cabin owners. You must have a stable work history and be
able to provide multiple professional references. We are in a
remote location near Zion & Bryce Canyons.  This is a full time
seasonal position with housing. This is a working position
and you must be able to work any shift.

Wages: Salary.  Housing and utilities included. Hours: 54 hours a
week, 6 days
a week.  Working weekends and holidays.

Please fax or e-mail your resume before calling.

Responsibilities:
1. Responsible for total food preparation, presentation and
timely delivery of all meals. The ability to work with char
broiler, griddle, saute, etc. Maintains recipe production,
portion and sanitation standards.
2. Responsible for closing and all cleaning of restaurant
(dishes, moping, deep cleaning etc.).
3. Responsible for food ordering list, stocking of food
and dry goods.
4. Prep and cook for all banquets which can be at any
time of day.
5. Inventory
6. Must be 21 or older.

Skill and Job requirements:

 1. Dependable, honest, hard working, out going,
friendly and neat appearance..
2. Self motivated.
3. Health card and T.I.P.S. training.
4. One year banquet experience.
5. Four years line cooking experience required.
6. Work well with other staff.

Contact: Bryan Romney
Phone: 435-682-2512
Fax For Resumes: 435 682 2543
Email For Resumes:  office@pinewoodsresort.com 



Stehekin, WA   6.28

Line Cook - Dinner
Shift hours: 12:00 PM – 9:00 PM
Required Skills/Certifications: Food Handler’s Permit

Duties: Food preparation duties include: sauté items, broiler,
roasting, sauces. Other duties: ability to create specials, and
visual presentation in restaurant setting. Must be able to
maintain clean surroundings and exercise safety and sanitation
standards plus closing duties. Must have previous cooking
experience.

Line Cook - Breakfast/Lunch 
Shift hours: 5:30 AM - 1:30 or 2 PM
Required Skills/Certifications: Food Handler’s Permit

Duties: Short order style breakfast and lunch setting up line,
prepping for shift, and preparing the following: Breakfast -
eggs to order, omelets, pancakes, breakfast meats, biscuits and
gravy etc. Lunch - hamburgers, cold and hot sandwiches, French
fries etc. from a set menu with daily special. Responsibilities
include food preparation and presentation in restaurant setting,
and an ability to create specials. Must be able to maintain cook
station and kitchen cleanliness, exercise safety and sanitation
standards.

Prep Cook –Morning Shift
Shift hours: 5:30 AM – 1:30 or 2 PM
Required Skills/Certifications: Food Handler’s Permit

Duties: Preparation of salads, soups, sandwiches, desserts,
appetizers, etc. Help on the line during peak times. Assist
cooks in food preparation, organize food items required for
shift, and maintain cook station and kitchen cleanliness. Food
handling experience helpful.

Contact: James Bartlett or Nancy Davis
Phone: 509.682.4494
Fax For Resumes: 360-856-2579
Email For Resumes:  nancyhub@stehekinlanding.com,
Garravesh@hotmail.com

Wyoming  6.28

Grand Teton Lodge Company (GTLC) is located in the heart of one of the most spectacular National Parks in the United States
- Grand Teton National Park. GTLC provides services to millions of guests each summer at Jackson Lake Lodge, Colter Bay Village,
Jenny Lake Lodge, Gros Ventre Campground, and Jackson Hole Golf and Tennis Club. Our guests enjoy a variety of activities;
from fine dining and golfing to guided fishing trips and horseback rides. The individuals we hire and the positions they
fill are as diverse and exciting as are our activities and locations. We have openings
in housekeeping, maintenance, activities, food and beverage, guest services, and more! These 1,000+ seasonal positions
are available from May through October.
tharley@gtlc.com



Woodinville, WA  6.26
Garde Manger at Barking Frog and Willows Lodge

Willows Lodge is seeking an experienced culinary candidate for a full time PM Garde Manger Position.

Previous culinary experience is requierd, preferably in a fine-dining restaurant.

Full medical and dental benefits are available following 90 days of service.
Paid Time Off may be used following 6 months of service and a 401K Retirement plan is available after 1 year.
Complimentary employee meals and hotel discounts at our affiliated properties.

If you are interested in applying, please send your resume to sara.fetters@willowslodge.com

Idaho   6.26
Executive Sous Chef
Shore Lodge, a boutique luxury resort in McCall ID is looking for an experienced Sous Chef who is
committed to providing the best culinary memories possible. The Sous Chef will assist the Executive Chef
in supervising the production, preparation and presentation of all food in all venues (restaurant, club and banquet).

Requirements:
Advanced knowledge of kitchen policies, procedures, safety and sanitation issues, purchasing, inventory control, food and labor costs.
Formal culinary training required
Highly organized, detail orientated, ability to multi-task, work under deadlines
Two years of experience as a Sous Chef or similar role required
Strong communication skills, hands-on, open door style of leadership

Please email resume and salary requirements to ehierschbiel@shorelodgemccall.com



Montana  6.25

We're a very small mountain dude ranch high in the mountains of
the Gallatin National Forest near Yellowstone Park and one hour
from Bozeman, MT.

If you enjoy the outdoors and are willing to work, you will find
your second home here! We are currently looking to fill a
waitstaff/housekeeping position and a cook position asap.  The
position will run at least through September, 21st 2009. You are
encouraged to have as much contact with our guests as you wish.
It is important that you communicate well, and work well with
others.  This is a very relaxed environment as long as we work
hard and have fun getting the job done!

Compensation includes salary plus tips, room and board. On days
off you are free to go on a horseback ride, hike, mountain bike,
experience Yellowstone, white water rafting, etc.

Contact: Debi Naccarto
Phone: 406-388-8098, cell: 406 581 9400
Email For Resumes:  deb@coveredwagonranch.com



Denver  6.23
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality standards, presentation standards,
and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills,
microwaves, and fryers. Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food. Set-up and break down work station.
margaret.corbiere@gmail.com



Grand Canyon North Rim  6.22

Line Cooks WANTED!!!

Be a part of something beautiful! Come work (and play!) in the
Grand Canyon National Park- North Rim!!!

Forever Resorts, a leader in national and state park
management, is looking for bright, energetic and ambitious
candidates to work this summer in the Grand Canyon National Park-
North Rim.  This position is needed to work for the
summer season (Now to mid-October).  

If you are looking for a job- we need you!!!

We are looking for Line Cooks with experience required.
 

This position is eligible for meals and housing program.

Come work and live in one of the most beautiful locations on
Earth!!  Help us make this season the best season and apply now !
Please apply online at the website
listed below!!

Grand Canyon- North Rim Positions:
http://www.coolworks.com/profile/forever-resorts/grand-canyon-
north-rim

Southern Utah   6.22
Job Description:
Bryce Canyon National Park is a premiere destination for hikers
and naturalist from around the world. Outdoor activities are
what draw many of our employees to work and live within a
National Park. If you have a passion for majestic nature you
will love working at Bryce.

Xanterra Parks & Resorts operates Bryce Canyon Lodge. Xanterra
with the efforts of it employees emphasizes ecologically
sensitive tourism which we call ECOLOGIX. This logical marriage
of business and environmental responsibility has resulted in our
environmental management and conservation programs at national
parks having received widespread acclaim and awards.

We are seeking motivated individuals wanting to create memorable
experiences for themselves and every guest they have contact
with. Bryce Lodge operates April 1st - November 1st. Ideal
applicants will be available NOW- November 4th.

This position requires lifting, walking and standing for an 8-
hour shift. Reasonable accommodations will be considered.

We provide on-location room and meals for $11.50/day deducted
from bi-weekly paychecks. Amenities include: free laundry
facilities, Recreation Center, TV rooms, computers, and wireless
internet access. Day trips and activities are planned for our
employees on a regular basis.

We offer opportunities for growth and advancement and are
willing to train. Once eligible; our comprehensive benefits
package includes: medical, dental, vision, life, a 401(k) plan,
long and short term disability, vacation pay, sick leave, paid
holidays and employee discounts in our outlets.

To be considered an applicant you must take your time completing
all sections of our online application at www.xanterra.com. 



UNIVERSITY OF SAN DIEGO  6.18

Pastry Chef

Job IRC#725

The Pastry Chef is responsible for the organization, coordination and supervision of the preparation of bakery products,
fancy pastries, cakes and desserts and maintains quality and/or portion control of bakery products, and the maintenance
of sanitation and safety standards. The Pastry Chef supervises, coordinates and evaluates the work of the Lead Baker
and other baking staff members. Typically they perform the more difficult baking duties and participate in recipe and
product development. They will assist the Executive Chef in the development of departmental goals. General supervision
from the Senior Executive chef. Close supervision of bakers; immediate supervision of part-time and student baking staff.

Qualifications:

Culinary degree required
At least 2 years of related experience
At least 2 year of supervisory experience.
Have previous experience decorating cakes and working with chocolates a plus.
Cake experience working with butter cream and Fondant

Certificates, Licenses, Registrations:

Must complete 8-hour Serv Safe class as required by the San Diego Health Department
Must complete the University?s Hazard Communication Program

Special Conditions of Employment:

Subject to possible layoff periods in December/January and May
May be required to work flexible schedule to accommodate intersession and summer conference business.

Salary: $19.68; Excellent Benefits.

Closing date: Until Filled

Note: External job postings will be up for at least five days. After that time, applications will be reviewed by the
hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close
this posting on a date earlier than listed.

Visit http://www.sandiego.edu/hr/jobs now to complete our online application. If you have any questions or difficulties
please contact Rose Trujillo at (619) 260-2725 or hr@sandiego.edu

Nevada on Lake Mohave  6.17
COOK - $8 PER HOUR
Recipies - cook from scratch
Create Daily Specials

Come work with us and have the time of your life!!
Some positions have Housing and RV Space based upon availability

Please indicate the position you are interested in
E-mail resume to marygccrm@gmail.com or Fax (702) 297-2036
Or stop by the Resort and pick up an application

Forever Resorts’ Cottonwood Cove Resort & Marina is an
Authorized concession of the National Park Service
Lake Mead National Recreation Area

Contact: Mary Giovanini
Phone: (702) 297-1464 Ext. 228
Fax For Resumes: (702) 297-2036
Email For Resumes:  marygccrm@gmail.com

Texas  6.17
Big Bend Resorts, LLC is accepting applications for a cook and
dining room supervisor. Come live work and play in beautiful Big
Bend National Park. The park has 800,000 acres to explore. (EEO)
A background check and drug screen are required.

Cook responsibilities include facilitating Food & Beverage
operation needs by cooking and preparing menu items, employee
meals and assisting in the kitchen where needed. Prepares food
menu items to order, prepares employee meal items, stocks and
rotates food product on a continuous basis, labels and dates
prepared or opened food items, keeps working area and all food
storage areas in a neat, orderly and clean state, assisting in
putting away food orders and washing dishes when necessary.At
least 2 or more years of cooking experience in a restaurant.

Contact: Sharon Poole
Phone: 432-477-2309
Fax For Resumes: 432-477-2492
Email For Resumes:  bigbendhr@bigbend.net 


Dubois, Wyoming  6.15
Brooks Lake Lodge -
Job Description:
Come join our family and enjoy your summer at a fabulous guest
ranch located in one of the most beautiful areas in the
country.  We are located near Jackson Hole, Wyoming and
Yellowstone National Park at Brooks Lake.  We are looking for a
Pastry Chef/Breakfast Cook to work with our Executive Chef and
Sous Chef during our up coming summer season. The season starts
June 20th and will end around September 15th.  Our breakfast is
a
buffet setup with eggs to order, a daily breakfast special and
fresh pastries.  You would also bake fresh cookies for tea time,
dinner bread and dessert daily.  Pay is a monthly salary with
housing and all meals provided.  There is also an end-of-season
incentive bonus to all staff who fulfill their commitment to
us.  We look forward to hearing from you.

Contact: Adam Long
Phone: 307 455-2121
Fax For Resumes: 307 455-2221
Email For Resumes:  adam@brookslake.com 

Slater, Colorado  6.15
Job Description:
Description: Focus Ranch is located 50 miles west of Steamboat
Springs, Colorado and 30 miles east of Baggs, Wyoming. Half the
ranch is in Wyoming and the other half in Colorado. The Little
Snake River runs for about 2 miles through the ranch. We are a
working cattle and guest ranch, taking a small number of guests
from spring to fall (22 max.), who like to have an active
vacation in a peaceful, semi-remote setting. We have been a
guest ranch since the late 1930’s and past members of the
Colorado Dude Ranch Association for over 60 years. We hire a
staff of about 9, mostly college students.

Requirements and Qualifications: Must be able to prepare quality
family style meals but need not be professionally
trained....many of our past cooks have experience obtained from
cooking for families, personal entertaining or related
work. However, must have solid cooking/baking foundation. Must
work well with young staff and able to give
direction.Prefer individuals who enjoy nature, outdoor activites
and remote setting. Menus, recipes available if needed. Seasonal
Position: now until October 1st, 2009.
Cook Position:
1. Prepares 3 meals per day for staff and guests
2. Meals are home-cooked with fresh breads, desserts, vegetables
3. Meals are served buffet style
4. Meal times are: 7:30 am, 12:30 pm and 6:30 pm
5. Menu and recipes are available as well as some on site
training
6. Guest personnel assist the cook
7. Manages kitchen and maintain Health Dept. standards
8. 1 ½ days off per week
9. Cook must be self motivated and highly organized as well as
able to give direction to others.Must have sound cooking/baking
skills and able to follow recipes and know how to make
adjustments.
10. Monthly salary, tips paid as they are accrued and bonus at
the end of contract. Total enumeration depends on experience and
is negotiable.

Very nice housing and meals provided. All ranch activities
available. High speed wireless access.Availability: May to
Oct./with flexibility. Visit
website for application or email:roundup@focusranch.com



Washington  6.15
Columbia Hospitality is now looking to hire a full time Executive Chef for Cedarbrook Center!
Please visit www.cedarbrookcenter.com to view this wonderful property.

Full time position. More details to come.

The Stuffed Mushroom Dining Room is a wonderful place to gather for breakfast, strategize during lunch,
and enjoy Pacific Northwest favorites for dinner. Floor to ceiling windows flood the room with natural light,
allowing guests to survey Cedarbrook's 18 acres of natural surroundings while dining on exquisite cuisine.

The Cedarbrook dining experience is designed to accommodate a variety of situations, from relaxing dinners
with peers to intimate wedding banquets. The Stuffed Mushroom Dining Room can comfortably seat 175 people
for a buffet and 225 for a plated dinner.

To apply to this position please visit www.columbiahospitality.com and fill out an online application.

Scottsdale   6.15
Barneys New York, the world’s leading luxury retailer, is currently seeking an Executive Chef for the Fred’s Restaurant in our
new Scottsdale, AZ flagship store coming fall 2009.

The Executive Chef is responsible for managing all aspects of the kitchen and kitchen personnel. He/She ensures the quality
preparation of all menu items and proper handling and storage
of all food items in accordance with standards. The Executive Chef coordinates the purchase of all food, develops specials,
maintains approved food costs and labor costs, and maintains the Fred’s menu in accordance with the New York menu.

Essential duties and responsibilities:

• Maintain equipment and comply with all departmental policies, service procedures, standards.
• Check the house counts, forecasted covers, catering activity, purchases, and meetings.
• Establish the priorities and assign production and prep task to staff to execute.
• Monitor and maintain cleanliness, sanitation, and organization of the Kitchen.
• Monitor ingredients in order to forecast shortage. Work with purchasing agent on a daily basis to determine what
items/ingredients need to be ordered for the kitchen.
• Develop special menu items and test and write recipes.
• Train staff on machinery, sanitation and health regulations.

Barneys New York offers a competitive compensation, comprehensive benefits, and a generous discount with an outstanding
opportunity to grow in our exciting and progressive company.
Please forward your resume to
scottsdalefreds@barneys.com.

Phoenix  6.15
DUE TO EXPANSION and GROWTH!
Z’Tejas is one of the Southwest’s most popular and innovative restaurant companies in the nation is now accepting applications
for a STRONG EXECUTIVE CHEF that can assume the lead Chef role after successful completion of training program.

We are seeking talented and motivated individuals with 3+ years of hands-on management experience in a FULL SERVICE and UPSCALE ENVIRONMENT.
Qualified candidates possess an intense interest and enthusiasm for our industry, an overwhelming desire for excellence and a proven ability to succeed.

We offer full training, advancement opportunities, excellent salaries, vacation, bonus program, insurance benefits, 401(k)
and an environment that is exciting, rewarding and fun!

Please do not send resumes....follow the link below to register as a candidate and begin the online application process.
You will be asked to attach your resume to your application.
https://www.pfrsolutions.com/WDS3/Default.aspx?linkcode=031BF073F788677274C2D29090EBF055085

Visit our website at www.ztejas.com.

Phoenix  6.15
La Siena is managed by Leisure Care whose culture of Five-Star Fun for our residents as well as our employees has made it
one of the most desirable companies to work for. Currently, we are searching for a Chef with 5-7 years
of experience in the hotel/restaurant industry, coupled with a strong desire to create interesting, flavorful and seasonal menus.

The Chef will function as a departmental manager and report directly to the General Manager. You will play a vital role in
the community by leading staff members to provide consistent, professional service, and exceptional dining choices for all
of our residents. Your dynamic leadership combined with superior communication skills, a high degree of professionalism,
creativity and team leadership will be instrumental in contributing to our successful growth across the country.
If you enjoy working with fresh, not frozen, ingredients, local farmers and suppliers, and the autonomy to make the
menu reflect your culinary vision……….then Leisure Care is the place for you!

Prior progressive management experience in the hotel or hospitality industry is preferred, as is a culinary degree.

We offer a competitive salary and benefits. The Food Program at Leisure Care is leading the way in the retirement industry,
and if you want to be a part of that ground-breaking growth, come make Leisure Care your new home.

How to Apply: Submit your resume and cover letter in Word format to dreamjob@leisurecare.com. Please include,
“Chef – La Siena” in the subject line of your email.
You may also mail your resume to 1343 East Northern Avenue Phoenix, AZ 85020, attention Kelly East, General Manager.



Olympic National Park, Washington  6.13
Job Description:
Olympic National Park is a magnificent, unspoiled wilderness of
glacier-clad peaks, alpine meadows, cascading streams,
beautiful coastline and virgin forests.

Historic Lake Crescent Lodge is nestled among giant fir and
hemlock trees on the shore of the Lake in Washington's Olympic
Peninsula. From the Lodge, it is possible to take short hikes
to majestic Marymere Falls, expansive viewpoints on Mount Storm
King, or through adjacent old-growth forests.

Lake Crescent Lodge
Food & Beverage Department

Position:       Line Cook
Hours Required: AM / PM as required.
Reports to:  F&B Executive Chef, Director or the Sous Chef
lclodge@olypen.com

Texas  6.13
High end Latin Asian Fusion Restaurant opening in
McAllen Texas. Looking for Sous Chefs with
experience in fusion cuisine especially asian. Great
opportunity for growth and creativity.
lemongrasshg@yahoo.com



Grand Canyon Lodge, North Rim, Arizona   6.8

Grand Canyon North Rim is looking for a Kitchen Manager,
this is considered a seasonal position, from May through
the end of October.

*Previous experience required*

 
The right candidate will have the flexibility to learn and
embrace the unique operation of The Grand Canyon Lodge and help
to train seasonal department managers on the policies and
procedures as required by our Home Office, NPS, and our industry
leading management systems.

Housing during the summer is provided at no
cost to the Kitchen Manager.  

The North Rim Administrative team is very passionate about
working and living in these beautiful places.  We work very hard
to create and maintain a welcoming and productive environment
for our staff.  If you think you may a good fit with us, please
review the job description below and give us a call or submit an
application. 

Kitchen Manager

POSITION SUMMARY: 

RESPONSIBILITIES:
• Train and document training of all kitchen personnel.
• Delegate daily tasks to assists and follow up of all
performances.
• Effective enforcement of all company and Food and
Beverage policies and procedures.
• Maintain and  develop recipes and ensure their daily use.
• Monitor and evaluate performance of all Kitchen Staff. 
Prepare timely mid and final season employee evaluations and
turn in to H.R.
• Prepare effective and efficient schedules on a timely
basis and post at least three (3) days before the start of new
workweek. Turn in schedules adjustments, attendance notices and
past weeks schedules to Location/Operation Manager every week.
• Initiate corrective action, retraining, coaching and
discipline as needed. 
• Verify payroll hours daily and weekly for kitchen
employees.
• Implementing cost control functions to achieve plan.
• Preform daily safety and sanitation inspections and
document as required by ISO 22000.
• Develop daily features, their costs production and
presentation to wait staff.
• Achieve guest comment-good to excellent-average scores
in excess of 92%.
• Coordinates daily with inventory warehouse regarding
ordering and special purchases.
• To perform all other appropriate duties as determined by
supervisors.
• The accurate and timely completion of all reports i.e.
Accidents.
• Achieve food cost goals

KNOWLEDGE, SKILLS AND ABILITIES:
• Certification by Serv-Safe.
• Working knowledge of regulation NPS health codes.
• Attendance at weekly Food and Beverage meetings and
manager meetings.
• Consistent adherence to all company and Food and
Beverage policies/procedures.
• Appropriate maintenance of accurate records and files.
• Daily communications with the Food and Beverage director.
• Consistent monitoring of food sanitation and quality in
accordance with ISO 22000.
• Effective and cooperative communication with all
departments.

EXPERIENCE:
• Strong leadership and communication skills.
• Organizational command, supervision, staffing,
scheduling etc.
• Demonstrated knowledge of labor, food and operational
budgets.
• Three (3) years progressive supervisory experience in
the restaurant industry.

***Pre-employment Background Check and Drug Screening required.

Or call HR to discuss this opportunity, 928-645-6865 ext 2.

Contact: Mike Hobbs; Ron Gottschalk
Phone: 928-638-8216
Email For Resumes:  rgottschalk@gcnr.com;
mhobbs@gcnr.com; sheckner@gcnr.com 



Wyoming  6.6
Brooks Lake Lodge is seeking a pastry chef/ breakfast cook for the 2009 summer season.

Daily responsibilities include cooking breakfast and baking fresh cookies, bread and
dessert for 30-40 guests. In addition to guest responsibilities the position is also
responsible for making breakfast for 25-30 employees.
The position begins June 15th and goes until mid September. Compensation includes salary,
room and board and end of the season bonus.
Brooks Lake Lodge is an upscale seasonal guest ranch/lodge located in Dubois Wyoming, outside of Jackson Hole and
Yellowstone National Park. The lodge
is open for 3 months in the summer and 3 months in the winter. We accommodate 36-40 guests and employ 25-35 employees.
adam@brookslake.com
http://www.brookslake.com/



Bryce Canyon Lodge National Park in Southern Utah   6.4
Bryce Canyon National Park is a premiere destination for hikers
and naturalist from around the world. Outdoor activities are
what draw many of our employees to work and live within a
National Park. If you have a passion for majestic nature you
will love working at Bryce.

Xanterra Parks & Resorts operates Bryce Canyon Lodge. Xanterra
with the efforts of it employees emphasizes ecologically
sensitive tourism which we call ECOLOGIX. This logical marriage
of business and environmental responsibility has resulted in our
environmental management and conservation programs at national
parks having received widespread acclaim and awards.

We are seeking motivated individuals wanting to create memorable
experiences for themselves and every guest they have contact
with. Bryce Lodge operates April 1st - November 1st. Ideal
applicants will be now- November 4th.

This position requires lifting, walking and standing for an 8-
hour shift. Reasonable accommodations will be considered. A
valid license and a clean motor vehicle record are necessary.

This position is provided on-location room and meals for FREE.
Amenities include: free laundry facilities, Recreation Center,
TV rooms, computers, and wireless internet access. Day trips and
activities are planned for our employees on a regular basis.

We offer opportunities for growth and advancement and are
willing to train. Once eligible; our comprehensive benefits
package includes: medical, dental, vision, life, a 401(k) plan,
long and short term disability, vacation pay, sick leave, paid
holidays and employee discounts in our outlets.

To be considered an applicant you must take your time completing
all sections of our online application at www.xanterra.com. You
may call Michael at 435-772-7784 now through March 15th or 435-
834-8720 after March 15th. EEO/AA/M/S/D/V

Contact: Michael Johnson
Phone: 435 834 8720
Email For Resumes:  mijohnson@xanterra.com 

Colorado  6.4
Executive Chef & Exec Sous

The Crowne Plaza at DIA is the "place to meet!" Come find out why it's the "place to work!" We are looking for a dynamic individual to join our team.

Who Will this Job Appeal To?
- Chefs who enjoy working at the nicest hotels in the market.
- People who enjoy very busy kitchens that often have several banquets for lunch and dinner.
- Chefs that enjoy a balance of cooking and administration.
- Chefs that enjoy the challenges of administration and training.

Scope of this Position
- Coordinate kitchen operations.
- Work very closely with F&B Director, Sales Department, and Meeting Planners to plan menus and functions.
Groups expect food experiences that will be memorable and associated with the hotel and Chef.
- Requires a minimum of 3 year(s) of supervisory experience.
- Requires a minimum of 4-5 year(s) of experience.
daniel.chae@jqh.com




Zion Canyon Lodge  6.3
Job Description:

Looking for a Summer ADVENTURE?? 

The name "Zion" means a place of peace and refuge. As a
sanctuary with over 146,000 acres of cliffs, canyons, diverse
plant and animal life, and uninterrupted beauty, Zion is well-
named. Its massive sandstone walls, some as high as 3,800 feet,
offer an opportunity for serenity and reflection for all who
visit.

Zion offers a unique experience for outdoor adventures and
sightseeing. Surrounded by spectacular 2000 foot canyon walls,
some even reach 3,800 feet. The Narrows, Angels Landing, and
Emerald Pools are just a few of the 200 miles of picturesque
trails in Zion National Park.

We are now looking for key positions to work from now until
November 1st.  If you can’t start right away, that’s ok.  Just
let us know when you are available and we’ll work with you to
make it happen!!! 

Then, if you love being here as much as we do, apply for winter
or permanent employment.  Returning seasonal employees can
receive HEALTH INSURANCE, PAID VACATION, HOLIDAYS, AND OTHER
BENEFITS.

• We are looking for talented Line Cooks!!!!!

All positions are eligible for employee housing and meals
program (RV sites available).

Come join our family for an unforgettable season!!  Work and
live in one of the most beautiful locations on Earth!!  Help us
make this season the best season and apply now (and bring your
friends)! 

Please apply online at the website listed below!!

www.zionlodge.com

HR Inquiries; please contact David Johnson, HR Manager at (435)
72-7720

AA/EOE/M/F/D/V

Contact: David Johnson
Phone: 435 772-7720
Email For Resumes:  davidjohnson@xanterra.com 



Colorado  6.1
Country Club Cook III is an entry level position. Must possess verbal and written communication skills, be of legal age
to operate kitchen machinery and have knowledge of basic culinary skills. Country
Club Cook III must have the ability to work quickly and effectively while maintaining cleanliness in the department.
Phone: (719) 538-4000 or toll-free at 1-800-588-6531
Fax: (719) 538-4073 

Web: www.cheyennemountain.com



Idaho  5.31
Lead Cook at Galena Lodge (23 Miles N. of Ketchum) 


Full Time Summer Position from 6/9/09-9/17/09. If you have cooking experience (2 yrs) and want to
spend the summer in the mountains this might be your chance. We are a lodge located 23 miles from the nearest town
(Ketchum), we serve Lunch Daily, a plated brunch on the weekends, a weekly BBQ, and cook for a lot on on site weddings
for 25-175 people. We cook primarily from scratch, make our own stocks, bake our own bread, try to focus on Idaho foods etc.
The right applicant should have 2+ years of line/banquet cooking experience (primarily from scratch), some baking experience a
nd be able to supply good professional references. You should also enjoy the outdoors (because there's not much else around),
and very importantly have a positive attitude. We are able to provide Room and Board as part of our compensation.
This is a great way to save money! Take a look at our website, www.galenalodge.com to get an idea about Galena.
Compensation: DOE 10-12$/ hour plus Room and board 
Please e-mail a resume.

Reply to:don@galenalodge.com 

Montana  5.31
Sous Chef (Big Sky, MT)

Rainbow Ranch Lodge in Big Sky, MT is looking for an experienced sous chef.
Must have fine dining experience.  fax resume to 406-995-2861.

Sedona, AZ   5.31
Experience chef's assistance full time. Off Sunday and Monday.
Call 928 284 9077 ask for Jeff

Reply to:reba@sedonawinds.com



Sequoia National Forest  5.31
Job Description:
Immediate openings for 1 cook and 2 prep cooks for a busy, fun
summer at a family oriented lodge.  Plenty of overtime to be
had, room and board, and big tip payout at the end of summer. 
Must have at least 2 years experience, and willing to take
carefully given direction.  Buffet style experience welcomed,
but not needed.  Starting seasonal, and with evaluation and hard
work, could turn into a year round position! Please send resume
for immediate consideration!

Contact: Eric Cardona
Phone: (559) 565-3388
Email For Resumes:  cheferic@mslodge.com 

Stehekin, WA   5.31
Stehekin Landing Resort
Line Cook - Breakfast/Lunch
Duties: Short order style breakfast and lunch setting up line,
prepping for shift, and preparing the following: Breakfast -
eggs to order, omelets, pancakes, breakfast meats, biscuits and
gravy etc. Lunch - hamburgers, cold and hot sandwiches, French
fries etc. from a set menu with daily special. Responsibilities
include food preparation and presentation in restaurant setting,
and an ability to create specials. Must be able to maintain cook
station and kitchen cleanliness, exercise safety and sanitation
standards.

Line Cook: Dinner
Duties: Food preparation duties include: sauté items, broiler,
roasting, sauces. Other duties: ability to create specials, and
visual presentation in restaurant setting. Must be able to
maintain clean surroundings and exercise safety and sanitation
standards plus closing duties. Must have previous cooking
experience.

Prep Cook: morning and afternoon shifts
Duties: Preparation of salads, soups, sandwiches, desserts,
appetizers, etc. Help on the line during peak times. Assist
cooks in food preparation, organize food items required for
shift, and maintain cook station and kitchen cleanliness. Food
handling experience helpful.

Bus/Dishwasher:
Duties: Responsible for bussing tables, operating dish washing
machine, cleaning the kitchen, and maintaining safety and
sanitary standards.
Contact: Nancy Davis
Phone: 509.682.4677
Email For Resumes:  nancyhub@stehekinlanding.com 

Ridgway, Colorado  5.31

The True Grit Café is looking for culinary-minded and experienced
food service individuals to help us during this busy summer
season.  

We are located in the beautiful town of Ridgway, Colorado.  Known
as the “Gateway to the San Juans,” Ridgway is on the San Juan
Skyway, which is home to 14 of the state’s 53 fourteeners
(mountains over 14,000 feet).  With spectacular scenery, abundant
wildlife and numerous recreational opportunities, Ridgway is an
outdoor enthusiast’s dream.

The town of Ridgway is famous as the site of the classic John
Wayne film, True Grit.   People travel from around the world to
visit the True Grit Café, which is filled with memorabilia paying
tribute to the movie. 
The nearby town of Telluride offers world-class cultural events,
including numerous summer festivals, mountain biking and more.

We are seeking restaurant professionals to fill the following
positions:

Line Cooks – Our kitchen is 100% from scratch.  This position
requires strong line skills and basic knowledge of kitchen
equipment and culinary terms.  Degree not required, but preferred.

Dishwasher/Prep Cook – Some kitchen experience is required.

Bartender – Experience required.

Servers – Experience required.

Please visit www.truegritcafe.com for more information. 
(Menu on site is under construction).

All applicants please e-mail mcpherson.matthew@yahoo.com. 
Be sure to attach a photo and include a description of yourself. 



Culinary Institute of America    5.28
(Napa County, CA)
The Culinary Institute of America at Greystone, located in the Napa Valley is seeking applicants for full time,
permanent, year-round faculty positions to teach a variety of culinary and business courses to aspiring cooks, chefs, and managers of the future.

Applicants should possess a strong mastery of culinary fundamentals, a passion for food, and a strong enthusiasm to share their knowledge and experience.

Minimum requirements include:
1) Seven years of progressively responsible culinary experience culminating with managerial experience.
2) AOS or BA degree in culinary, hospitality or related field.
3) Two years of prior teaching experience.
4) Knowledge of SE Asian Cuisine, Latin American Cuisine and Mediterranean basin cuisines.

Candidates with an advanced professional certification such as ProChef, C.E.C., or C.M.C. are preferred.

The Culinary Institute of America offers a competitive salary and benefit package commensurate with experience.

Reply to:greystonehr@culinary.edu

Montana  5.28

Chef/manager needed for newly constructed restaurant and bar, "Montanan Saloon and Steakhouse" in Lincoln, MT. We are looking for an experienced chef with considerable knowledge in all aspects of kitchen management, which should include menu planning and staffing. Abilities to manage wait and bar staff is a plus. We are looking for a long-term employee with desires and abilities to open this new venture. We hope to open early July, bar/casino hours from 8am-2am. Initially we plan on dinner menu only, seven days per week, from 4pm to 10pm.

All applicants should be comfortable living in a small town atmosphere and enthusiastic of the challenge of a new restaurant/lounge business.

Please consider this unique opportunity in Lincoln, Montana.

Respond to Carl by email: carl@montana.com

Catalina Island, Two Harbors  5.28
Job Description:
The Harbor Reef Restaurant is currently looking for talented,
high energy, team-oriented individuals with a minimum of two
years previous experience. Three positions open. Two Kitchen
Prep and One Dinner Line Cook.

The Harbor Reef Restaurant is located at Two Harbors, on the
West end of Catalina Island. Two Harbors is a unique seaside
destination only 26 miles from the hustle and bustle of the L.A.
city life. Relocate and join the fun.  Our rustic setting is
island style!

Dorm Style Housing provided. For more information visit our web
site at www.VisitTwoHarbors.com
 
Contact: Ann Luchau
Phone: (310) 510-4204
Fax For Resumes: (310) 510-8690
Email For Resumes:  ALuchau@scico.com 

FORT PECK, MT   5.28
COOKS WANTED, SEASONAL OR YEAR ROUND
The Gateway Bar is currently accepting applications for line cooks.
Some experience preferred, but will train the right applicants.
If you are looking for a great place to spend your summer, Fort Peck Dam is the place!
Reply to: dizmt@aol.com

Las Vegas, NV   5.28
Planet Hollywood Resort & Casino is currently hiring for Executive Chef who is responsible for managing efficiently all food preparation activities and facilities.
The Executive Chef is part of the Food and Beverage Department, which is responsible for providing a quality food product for Planet Hollywood’s guests by
managing all food preparation activities and facilities. Perform all duties in accordance with Planet Hollywood policies and within the realm of the Planet Hollywood’s Mission Statement.

Position Requirements:

1) Culinary Institute diploma or equivalent preferred. T
2) Three years of apprenticeship and technical training in food preparation.
3) At least twelve years of working experience in a large volume food establishment including banquets, buffets, specialty restaurants, and coffee shops.
4) Working knowledge of all phases of butchering, baking, and garde manger.
5) A minimum of six years of food preparation and administration experience.
6) Prior experience in supervising large work units with multiple areas of responsibility, history of developing employees is required.
7) Proven track record of personally providing excellent service to guests.
8) Must possess strong strategic planning skills with the ability to think critically, analytically and creatively.
9) Must be able to coordinate multiple tasks at once.
10) Excellent interpersonal, customer service, financial analysis, communication, team building, problem solving, and strategic thinking skill required.
11) Must be able to work any day of the week, any shift, and long hours when necessary.
12) Must be able to get along with coworkers and work as a team.
13) Must present a well-groomed appearance.

Applicants must apply online at www.planethollywoodresort.com

Bozeman Montana   5.28
Job Description:
Are you on your way
Are you building your foundation Today to become Tomorrow’s Chef?

We are currently seeking qualified Line Cooks that possess an
advanced cooking skill set with a desire to learn and excel in
the culinary field.

We specialize in Regional American cuisine with an emphasis on
scratch cooking.

We take pride in utilizing only the finest ingredients available.

Come work in a Kitchen where respect, rewards and recognition
are the order of the day.

Please go to www.kmgjobs.com or call the KMG HR Department at
406-556-2757.

Contact: Nick A. Davis
Phone: 972-392-5950
Fax For Resumes: 972-392-5951
Email For Resumes:  ndavis@korman.com 

Redwood Coast, of Sonoma County  5.28
northern CA 
Job Description:

Prep cook needed - Engage yourself in meaningful work with
like-minded people in a beautiful rural environment! Cook for
fellow work-study volunteers and people taking retreats and
workshops at Ratna Ling Buddhist Retreat Center
http://www.ratnaling.org 

Benefits offered are housing, organic vegetarian
meals,living allowance of $150 per month, free evening classesmeditation, Tibetan yoga, general Buddhism and more.

If you have an interest in Buddhism, like to work hard
and develop yourself inwardly as well as learn new skills, this
opportunity may be a good match for you.

We have a state of the art kitchen and a great group of people.
This is like no other kitchen cooking position you have had or
ever will have.

Minimum commitment is 3 months.

Contact: Leigh Deering
Phone: 510.981.1987
Email For Resumes:
dharmavols@nyingma.org



Washington  5.27
Olympic National Park is a magnificent, unspoiled wilderness of glacier-clad peaks, alpine meadows, cascading streams, beautiful coastline and virgin forests.