Posted 6/16/08
Drakes Restaurant is looking for a sous chef in a small mountain town near Telluride. Do you have restaurant know-how?? We are looking for a "right-hand man" to assist in the kitchen. Check us out at drakesrestaurant.com to see our menu, pictures, and reviews. Call 970-626-3113 and ask for Drake.
Posted 6/12/08
ADAM'S MOUNTAIN COUNTRY CLUB
EAGLE, CO
Adam's Mountain Country Club is located in Eagle, CO, within 30 minutes of the Vail and Beaver Creek Ski resorts. AMCC is seeking a chef. The clubhouse is currently under construction with completion scheduled for July, 2008. The dining facilities will provide seating for 94 inside, and another 84 outside. The chef will be responsible for hiring and managing all food preparation staff, menu development, purveyor identification and the establishment of services standards. During the initial stages of operation, the chef will be responsible for front of the house operations as well.
Adam's Mountain Country Club is a high end, exclusive golf and ranch estate community in the Vail Valley. The ideal candidate will have country club experience as well as start up experience.
Compensation is commensurate with experience. Benefits include health insurance, dental insurance, 401K with matching contribution, short and long term disability, life insurance, golf privileges, uniforms and discounts on merchandise.
Joe C. Cranston
General Manager
Adam's Mountain Country Club
(970) 328-2326 office
(970) 328-2328 fax
(970) 401-4806 cell
Posted 6/12/08
Work Options for Women-Executive Chef
Work Options for Women is celebrating our tenth year of successfully training low income women in the culinary field. We have an 85% success rate of graduate employment after one year. We are expanding our operation by adding a second location and are accepting applications at this time for an experienced full-time executive chef for our culinary training program. Our current training kitchen is an employee cafeteria serving an office building with 1200 employees.
Job responsibilities: Designs daily kitchen schedule and manages kitchen staff to ensure that production and training occur effectively and simultaneously. Does weekly menu planning, orders product and meets kitchen labor and food cost budgets. Actively participates in food production and student training daily. Oversees safety and sanitation procedures to meet WOW standards. Completes all necessary forms for effective evaluation of WOW students.
Requirements: Five years minimum experience in culinary staff management at a similar setting. Candidates must be professional, well organized, demonstrate exceptional leadership skills and able to effectively develop their team. Must have comparable food production experience.
Compensation: TBD based on qualifications, excellent benefits.
To apply:
Please email resume and cover letter to catherine.henry@denvergov.org
www.workoptions.org
Posted 6/12/08
RED LION HOTEL
Sous Chef
Line cooks (3)
(prep) Cooks (4)
Also dishwashers
Robert Mueller
Executive Chef
chefmueller1@aol.com
253-431-9116
Red Lion Hotel on Fifth Avenue
1415 5th Ave
Seattle, WA 98101
206-971-8073
Posted 6/4/08
CenterPlate Invesco Field
Bronco Season is here!
We are currently looking for a culinarians at all levels Centerplate at Invesco Field!
If you have kitchen or line cooking experience, catering experience or even just food prep experience and are able to work a flexible work schedule, this is an excellent opportunity for you.
Flexible schedule for students or people that would like to work on Sunday's
Compensation TBD based upon qualifications
Work available at our other 3 facilities as well.
We are hiring for the following:
Culinary Department
Action station Cooks
Production Cooks
Prep Cooks
Concession Stand Cooks
A Job interviews will be held on Tuesday from 3:00pm to 5:00pm at the stadium. You can also call Chris DeJohn to set up an appointment as well 720-258-3562 or email at chris.dejohn@centerplate.com
Ability to work with a wide variety of people in a fun environment
ACF Apprenticeships welcome!
Posted 5/22/08
THE FORT
Executive Chef Trevor and Sous chef Jeff are looking for experienced line cooks.
The Fort restaurant needs experienced cooks who have had 2-3 years experience in a commercial kitchen.
We also are looking for one dishwasher.
This is a good opportunity for someone to join our Fort family and learn!
We pay on an hourly wage which is negotiable based upon the right candidate.
Holly Arnold Kinney
owner, The Fort
Posted 5/19/08
VERMONT
The Swift House Inn, www.swifthouseinn.com, is a 20-room Country Inn located within the town of Middlebury, Vermont. The Inn is a member of Select Registry, has five acres of lawns and gardens with three buildings housing Inn guests, and one staff building with two apartments. Middlebury, Vermont is in the Champlain Valley at the foothills of the Green Mountains, close to Lake Champlain in the central part of the state. Middlebury is a town of 9,000 and is the home of Middlebury College, an elite small college with 2,350 students. The college brings exceptional arts and Division 3 athletics to the community. The Inn enjoys an almost 60% occupancy rate with the high season in July through October. Winter stays are busy due to College activities. We are close to major ski areas and great summer outdoor activities, especially hiking and fly fishing. Our primary business base is associated with the college and travelers.
The Swift House Inn, which has a 45-seat restaurant in three adjoining dining rooms, currently serves dinner four nights a week in slower months, five nights a week in the busier season, and, occasionally, six nights when hosting bike tours. We are a Wine Spectator Award winner, one of 37 in Vermont. The town of Middlebury has about 21 eating establishments of various levels and many others in the surrounding towns. We enjoy an excellent reputation and consider the restaurant as being upscale casual.
The kitchen is of good size with relatively new equipment and appliances. There is a large amount of storage and refrigeration. We serve between 4,500-5,000 dinners a year with an average of 21 per night and maximum per night of 60. We host several wedding rehearsal dinners, cocktail parties, and small event dinners, and occasionally serve luncheons. Special dinners are held to 50 people. The staffing includes the Chef and one assistant in the kitchen. During peak nights we provide a dishwasher. There are two to three waitstaff. We have a Dining Room Manager/Host/Bartender/Sommelier and there is a front desk person who handles all phones, reservations, and greeting guests. The Chef is not responsible for breakfast service; however, the chef does provide advice and orders all food and kitchen supplies. There are great opportunities with local growers and purveyors to take advantage of local and Vermont products, which the diners enjoy.
Chef Job Description
Plan, prepare, cook, and serve dinner four to five nights a week on a year-round basis
- Plan, prepare, cook, and serve dinner one to two additional nights a week on a limited basis
- Plan, prepare, cook, and serve food for special functions, to include luncheons, cocktail receptions, rehearsal dinners, wedding receptions
- Plan and write menu
- Order all food needed for breakfast and dinner
- Monitor food costs
- Prepare and monitor an annual and monthly budget
- Order supplies needed in the kitchen
- Inventory all food and supplies when they are delivered and put away food and supplies
- Responsible for the cleanliness of the kitchen, to include cleaning after each meal, dishwashing, putting away all food, cleaning all kitchen surfaces, sweeping and mopping kitchen floor. Responsible for the semi-annual extensive cleaning
- Hire, supervise and train kitchen staff
- Train wait staff
Colorado 80309-0154.
