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Summer Career FairAugust 14, 2012

ABC Kitchen offers a seasonally-focused farm to table menu. Since opening in March 2010, ABC Kitchen has been named Best New Restaurant by New York Magazine, Time Out New York, Esquire Magazine, and many more.

www.abckitchennyc.ocm

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abc kitchen Table53

Recruiting for: Culinary Extern - Baking and Pastry Extern - Line Cook - Pastry Cook

Sandra Kim '08 Project Manager 35 East 18th Street New York NY 10003

(646) [email protected] (212) 598-3020

A preeminent caterer with over 35 years of experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is known for its outstanding cuisine and event management. Abigail Kirsch is the area’s first choice for the best execution in weddings, corporate events, galas and social functions. Abigail Kirsch always delivers superb food, impeccable service and unmistakable flair. Abigail Kirsch operates unique event sites in Westchester and New York City. It’s Off Premise Catering Division brings the same standard of distinctive food service to any other location a client may choose. Locations include Tappan Hill Mansion in Tarrytown, two venues at The New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and The Lighthouse.

www.abigailkirsch.com

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Abigail Kirsch Table21

Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary Supervisors - Crew Leaders - Full-Time and Part-

Time Cooks

Luisa Marciano Corporate Director of Human Resources 81 Highland Avenue Tarrytown NY 10591

(914) [email protected] (914) 366-8964

Dawn Bergman Director of HR - Pier Sixty and Lighthouse

[email protected]

Christopher Muller '02, '04 Executive Sous Chef - Abigail Kirsch

[email protected]

Sarah Saracino Human Resources Manager

[email protected]

Summer Career Fair - August 14, 2012

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions

Chef Michael White's Ai Fiori is recruiting pastry and culinary graduates! We will be looking for pastry, culinary and front of the house candidates.

Ai Fiori, meaning Among the Flowers in Italian, located in the stylish Setai Fifth Avenue hotel, celebrates cuisine from the Italian and French Riviera and showcases modern interpretations of traditional regional dishes.

To pair with the inspired menu, Ai Fiori offers an extensive list of wines focused on bottles from the region, and also includes exceptional selections from around the world. Ai Fiori’s experienced sommeliers are always on hand to help guests select the perfect wine for the occasion and their dishes of choice.

In addition to the main dining room, Ai Fiori has an inviting bar and lounge where guests can enjoy a playful list of expertly crafted cocktails. It is a destination unto itself or also a great prelude to a meal in the dining room. Ai Fiori has also hosted numerous private events including business affairs, birthdays, anniversaries, cocktail parties and even a wedding. Whatever the occasion, Ai Fiori’s private dining team is dedicated to making each event a truly memorable one.

www.aifiorinyc.com

Will Interview

Wednesday

Ai Fiori Table11

Recruiting for: Culinary - Pastry - Front-of-the-House Positions

Alisa Martinez '03 Office Manager 400 Fifth Avenue New York NY 10018

(212) [email protected]

PJ Calapa '05 Chef de Cuisine

[email protected]

Dolly Nacario Director of Human Resources

John Paulus General Manager

[email protected]

The A.C.F. is the premier organization of professional chefs in the nation. The A.C.F. is the culinary leader in offering professional resources in training and apprenticeship as well as accreditation at all levels.

www.acfchefs.orgAmerican Culinary Federation Table92

Recruiting for: Membership.

Albert Pijnappel 180 Center Place Way St. Augustine FL 32095

(800) 624-9458

The Arrabelle is a luxury Vail hotel ideally located in the heart of the much‑acclaimed Vail Square. Nestled against the base of North America's #1 ski resort, just footsteps from the Eagle Bahn gondola, The Arrabelle at Vail Square was inspired by the classic grand alpine hotels of Europe. Here at The Arrabelle, exceptional Vail accommodations, supreme mountain resort amenities, and timeless elegance and charm come together like never before. Hotel amenities include 62 luxury hotel rooms and suites, Tavern on the Square, a European‑style pub with indoor and outdoor dining."

Will Interview

Wednesday

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The Arrabelle/Vail Resorts Table13

Recruiting for: Culinary Externs - Baking & Pastry Externs - Cooks - Pastry

Douglas Dodd '90 Executive Chef 675 Lionshead Place Vail CO 81657

(970) [email protected] (970) 754-7787

Shawn Dixon

[email protected]



Established in 1932, by Robert Tyre Jones Jr. and Clifford Roberts, Augusta National is consistently recognized as one of the finest clubs in the world. Home of the Masters® the Club facilities include a championship golf course, a par three course, five kitchens, three dining rooms, an extensive wine cellar and overnight accommodations for members and their guests.

Candidates who are interested in pursuing a career in the culinary field or a related discipline may apply for a Culinary Internship as part of the Augusta National Golf Club Internship Programs. The Culinary Intern will gain valuable experience primarily in Southern cuisine while continually exceeding the quality standards for all member dining and Tournament operations. This position will also assist with Tournament preparation and operations including setup, operation and closing of additional temporary kitchens for the conduct of the Masters Tournament.

In a service culture revered for excellence this position will require a driven and focused professional, one with a tremendous eye for detail, an overriding sense and appreciation for quality and an extremely strong work ethic. Selected candidates invest 40 or more hours per week and in return receive exposure to methods and techniques that set industry standards, practical work experience which can be applied throughout their career, competitive compensation, and designated employee privileges.

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Augusta National Golf Club Table16

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Recruiting for: Culinary Externs - Manager Trainees

John Johnstone Director of Club Operations 2604 Washington Road Augusta GA 30904


Scott Haegele Executive Chef

[email protected]

Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.

We serve thousands of clients and millions of customers daily through our contemporary cafés, state-of-the-art vending programs, premier catering services, superior concession venues and exclusive beverage and coffee systems. However, our commitment extends far beyond food… AVI believes in family values, developing our team members, encouraging healthy lifestyles, giving back to our communities and supporting diversity in any way possible.

The success of AVI is built upon family values and tradition. From modest means, AVI has grown into the largest independently owned food service company in the United States by exceeding the expectations of our customers. Today, AVI is still a family company dedicated to serving our customers with the same personal relationships and integrity as we did more than a half century ago. Our unprecedented growth and account retention reflects the devotion to our core values; excellence and relationships.

Our team members are at the forefront of the commitment we make to each customer. They are empowered to serve our customers and guests with the most innovative and creative food services possible. As we grow to new markets and expand, we provide exceptional opportunities for team members to develop into new roles.

www.avifoodsystems.comAVI Foodsystems, Inc. Table79

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Recruiting for: Executive Chef - Sous Chef - Pastry Chef - Catering Chef - Director of Catering - General Manager - Retail Manager

Gretchen Lohnes '92 Executive Chef 2590 Elm Road - N.E. Warren OH 44483

(330) [email protected] (330) 372-1169

Dan Tokarek Executive Chef



Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed footmen in the grand Banquet Hall served eight-course dinners. Fresh fish was shipped from New York daily; lobster was delivered twice weekly.

Today fine dining has remained a cherished Biltmore tradition. Our talented culinary staff inspired by the Vanderbilt legacy of entertaining creates wonderful menus for functions large or small, formal or casual. This legacy is the same fundamental to which we have developed our extensive Externship Program and at Biltmore Estate, the opportunities are endless!

Our distinct property has five very different restaurants ranging from fine dining to southern comfort foods, also boasting unique banquet facilities and catering services. Being a part of our externship program means being able to experience all we have to offer at Biltmore.

Our externs have the opportunity to rotate through all five restaurants, The Bistro, Stable Café, Deerpark, Cedric's Tavern, and our four-star, four-diamond luxurious Inn on Biltmore Estate. Students may also be rotated at one of our banquet locations, such as Lioncrest, if seasonally available. We believe this rotation is what sets us apart from any other property because students will walk away with a broad range of practical, resume-building experiences that might otherwise take years to accomplish. We also offer monthly field trips for our students incorporating our field-to-table program, and other culinary educational possibilities. Externships are paid, and shared housing options are available by reservation at time of offer. Personal transportation is suggested due to the vast property and enjoyable Asheville area.

Please visit our website to enjoy the beautiful scenery, learn more about our exceptional chefs and restaurants, as well as apply through our online process for the program of your choice.

www.biltmore.com

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Biltmore Company Table81

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Recruiting for: Culinary Externs (October - December ) - Baking & Pastry Externs (March and after)- Immediate Openings: Restaurant Management Interns - Various Culinary Employment Opportunities

Geoff Gardner Vice President of Food & Beverage Operations

Dawn McKinney Staffing Operations Manager One North Pack Square Asheville NC 28801

(828) [email protected] (828) 225-1683

Meghan Noel VP & GM of Inn on Biltmore Estate

Susan Parana Deerpark/Lioncrest Pastry Chef

Black Restaurant Group manages five unique restaurant properties that are among the top leading independent restaurants in the Washington, DC metropolitan area. We are a growing company that has extremely high standards for the services we provide to the dining public. Our next restaurant is set to open at the end of the year. Our restaurants produce seasonal menus that utilize fresh local ingredients, strive for excellence in service and surpass the guest's expectations, one guest at a time. We offer an opportunity for dedicated people with the passion, the commitment and the desire to learn and grow in this profession, to be part of the overall success of Black Restaurant Group.

www.blackrestaurantgroup.com

Will Interview

Wednesday

Black Restaurant Group Table23

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Recruiting for: Sous Chefs - Line Cooks (Savory and Pastry) - Pastry Assistants - Assistant Managers - Dining Room Assistants

Jeff Black '91 Executive Chef/Owner 7750 Woodmont Blvd. Bethesda MD 20814

(301) [email protected] (301) 215-6398

Ashley Soto '11 Pastry Chef

[email protected]



Over the past 10 years, co-owners Dan, David and Laureen Barber have cultivated a unique farm-to-table experience at their two restaurants: Blue Hill, in Greenwich Village, and Blue Hill at Stone Barns, located on an 80-acre working farm and educational facility 30 miles north of midtown Manhattan. Dan Barber, Blue Hill's Executive Chef/ Co-Owner, is regarded as an expert in the field of sustainability and local agriculture. In spring of 2006, Dan received the James Beard award for Best Chef: New York City, and in 2009 was named James Beard's Outstanding Chef. Time Magazine featured him in their 2009 edition of "Time 100," an annual list of the world's most influential people.

www.bluehillfarm.com

Will Interview

Wednesday

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Blue Hill and Blue Hill at Stone Barns Table80

Recruiting for: Culinary Externs - Baking & Pastry Externs (at Stone Barns) - FOH: Server - F.A.R.M.S. Apprentice -

BOH: Full-Time Line Cook - Full-Time Pastry Cook.

John Jennings Human Resource Coordinator 630 Bedford Road Pocantico Hills NY 10591

(914) [email protected] (914) 366-7920

The Boca Raton Resort & Club is proud to be home to over 2,000 Team Members from over 60 nations. Since our opening in 1926 we have grown into a private, full-service destination resort with 1,047 rooms. Fresh from more than $220 million in renovations, the 356-acre Boca Raton Resort is one of America's preferred destination resorts. The private, full-service resort's amenities include world class dining options such as Morimoto, Seagrille, Lucca, Serendipity and Gazebo restaurants as well as 150,000 square feet of banquet space, a half-mile stretch of private beach, the acclaimed 50,000 square foot Spa Palazzo, two 18-hole championship golf courses and the Dave Pelz Scoring Game School, 30 tennis courts and the renowned Evert Tennis Academy, 32-slip marina, seven pools, three state-of-the-art fitness centers, and a variety of water sports. Halfway between Palm Beach International and Ft. Lauderdale International airports, the resort is easily accessible by plane, car or boat. We are proud to announce that The Boca Raton Resort & Club is also the 13th hotel to join the prestigious Waldorf Astoria Collection.

"Become Professionally Aggressive In Your Craft" is our Executive Chef, Andrew Roenbeck's, motto. By following this philosophy we have celebrated many accomplishments including our feature in the Top Resorts category by the James Beard Foundation. We believe in creating an environment where culinary students can thrive, each student is given personalized attention and one-on-one instruction from world renowned Chefs. We are aggressively recruiting future associates that have a genuine talent for service, could this be you?

www.bocaresort.com

Will Interview

Wednesday

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Boca Raton Resort and Club - The Waldorf Astoria Collection

Table47

Recruiting for: Culinary Externs - Baking and Pastry Externs

Andrew Roenbeck '84 Executive Chef 501 East Camino Real Boca Raton FL 33432

(561) [email protected] (561) 447-3904

Donald Young Executive Banquet Sous Chef

[email protected]



The Breakers, a AAA Five Diamond ocean-front resort is located in Palm Beach, Florida. The 560-room Italian Renaissance-style resort features an outstanding selection of restaurants to suit casual or elegant preferences; a 20,000 square foot luxury spa; beach club with half-mile of private beach featuring luxury beach bungalows; five pools and four whirlpool spas; two 18 hole golf courses; 10 tennis courts; and 45,000 square feet of indoor meeting space.

Founded in 1896 and listed on the National Register of Historic Places, The Breakers Palm Beach is one of America’s legendary resort destinations. Our working environment is characterized by teamwork and dedication. We encourage your success by providing opportunities for recognition, rewards and professional growth.

www.thebreakers.com

Will Interview

Wednesday

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The Breakers, Palm Beach Table22

Recruiting for: Culinary Externs - Baking & Pastry Externs -Full-Time Culinary Positions (varying levels based on experience)

Anthony Sicignano '88 Executive Chef - Restaurants One South County Road Palm Beach FL 33480

(561) [email protected] (561) 659-8401

Kelly Blaggie Recruiting Manager

[email protected]

Expanding on expertise garnered from around the world and inspiration from our enchanted surroundings, The Broadmoor's award-winning restaurants, cafes and lounges continue to innovate and inspire thanks to the efforts of our diverse culinary team. As the only resort in America that has held the 5 Star/5 Diamond awards since their inception, The Broadmoor hosts 744 guest rooms; a full-service, world class spa; state-of-the-art fitness center with indoor and outdoor pools; and world class golf and tennis. Known as the "grande dame of the Rockies," The Broadmoor has been the vacation destination of hundreds of presidents, statesmen, Fortune 500 companies, and celebrities.

www.broadmoor.com

Will Interview

Wednesday

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Broadmoor Table75

Recruiting for: Culinary Externs - Baking & Pastry Externs - Entry Level Culinary - Mid-Level Culinary

Bertrand Bouquin Executive Sous Chef - Restaurants

[email protected]

David Codney '03 Executive Sous Chef

[email protected]

David Lawyer F&B Training Manager 1 Lake Avenue Colorado Springs CO 80906


Celebrity Cruises, modern luxury cruise line with a fleet of 10 ships, internationally.

www.celebritycruises.comCelebrity Cruise Line Table32

Recruiting for: Chef de Partie - Junior Sous Chefs - Sous Chef

John Suley '96 Director - Culinary Operations 1050 Caribbean Way Miami FL 33132




The Charlie Palmer Group is a restaurant management and services group that owns and/or manages a number of prominent fine-dining restaurants including Aureole, Astra in the D&D Building, Métrazur at Grand Central Terminal (New York); Aureole at Mandalay Bay, Charlie Palmer Steak at The Four Seasons Hotel and the Stirling Club (Las Vegas); Charlie Palmer Steak (Washington, DC); Charlie Palmer Steak, Fin Fish and Briscola at the Grand Sierra Resort (Reno); Charlie Palmer at The Joule (Dallas); Charlie Palmer at Bloomingdale’s South Coast Plaza (Costa Mesa, CA); and Dry Creek Kitchen at The Hotel Healdsburg (Healdsburg, CA). The group is led by Charlie Palmer, the celebrated chef and American cuisine pioneer.

www.charliepalmer.com

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Charlie Palmer Group Table43

Recruiting for: Culinary and Baking & Pastry Externs @ Aureole NY. BOH and FOH Positions for both Culinary and

Baking and Pastry.

Chris Lauber '09, '10 Aureole 420 Lexington Avenue - Suite 850 New York NY 10170

(212) [email protected] (646) 755-6143

Charles Pouchot General Manager - Aureole

[email protected]

Marcus Ware Executive Chef - Aureole NY

[email protected]

Chipotle Mexican Grill is a fast-casual restaurant who is changing the way the world thinks about and eats fast food.

www.chipotle.com

Will Interview

Wednesday

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Recruiting for: Service Managers - Kitchen Managers - Apprentices

Emily Boyer Regional Recruiter 1401 Wynkoop Street - Suite 500 Denver CO 80202


Chris Garate '09, '11 General Manager

What is a Externship Host Mentor? It is an Alumnus in the city the student goes to for his/her externship who can teach him/her more about the culinary industry while they are on externship. The Externship Host Mentor is a person the student can talk to, help him/her to learn about the city they are in and make contacts for the future.

The Externship Host Mentor will:

- Assist a student going to their city to find housing in an appropriate area near their externship property.- Introduce the extern to other restaurateurs, the area purveyors, manufacturers, farmers, fish markets, restaurants in the building process, etc.- Help the extern get a well rounded feel for the city including the arts, sports, etc.

CIA Faculty/Alumni and Externship Host Mentor Programs

Table91

Recruiting for: Connect CIA students with alumni mentors.

Marcy MacInnes Learning Strategies Center Coordinator

(845) [email protected] (845) 451-1034



The Clarion Resort Fontainebleau Hotel is Ocean City's finest full service hotel. Sitting directly on the beach, overlooking the Atlantic Ocean, we offer the ultimate in comfort. With 250 non-smoking ocean view guest rooms, poolside cabana suites, in-room refrigerator, coffee maker, microwave, hair dryer, iron and ironing board, standing balconies, 37" flat screen TV with complimentary HBO and personal safe. Complimentary high speed wireless internet access in all guest rooms and high speed wireless internet access available in all our meeting rooms. Room Service, Valet Dry Cleaning Service, Voice Mail and Wake-Up Service. Health Spa facilities with eucalyptus and steam rooms, whirlpool, sauna and exercise equipment. Indoor heated tropical pool. Outdoor pool. Jewelry and gift shops; 24-hour business center. Award winning Horizon's Oceanfront restaurant, Breaker's Pub, Lenny's Beach Bar & Grill featuring live entertainment (in season), Ocean Club Nigh Club (Live entertainment nightly), and room service. Summer Children's Activities Programs; 40,000 square foot conference center and 16 meeting rooms. We offer the finest facilities, services, and benefits available in Ocean City, MD. Work along side our talented and award winning employees!

Ask our representative about externship opportunities and full or part-time, year round or seasonal employment.

www.clarionoc.com

Will Interview

Wednesday

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Recruiting for: Culinary Externs - Sous Chef/Lead Line Cook

Richard Heubeck Food & Beverage Director 10100 Coastal Highway Ocean City MD 21842

(410) [email protected] (410) 723-9109

Compass Group North America is the leader in foodservice management and support services across the continent. With our unique sectorization strategy, we recognize that not every customer and client has the same taste, need, and expectation. This is why we are organized into several different operating companies focused on the individual markets it serves. Headquartered in Charlotte, NC, Compass Group North America has the privilege of serving such prestigious clients as Microsoft, Caterpillar, IBM, United Technologies Corp., SAP, University of Arkansas, Louisiana State University, and the Chicago Public Schools. In addition, Compass Group provides catering to special events such as the US Open, Ryder Cup and the Academy Awards®. Compass Group was the official catering services supplier for the 2002 Olympic and Paralympic Winter Games in Salt Lake City.

www.CompassGroupCareers.com

Will Interview

Wednesday

Compass Group Table31

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Recruiting for: Please take a look at our career opportunities at www.compassgroupcareers.com

Amy Tormey College Relations Manager 2400 Yorkmont Road Charlotte NC 28217

(704) 328-4344 (704) 235-6003

Melissa Levy Chef - Manager

French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined rusticity" with an unyielding passion for the best local, seasonal, and organic ingredients. In fact, our a la carte menu and tasting menus change daily, depending on which ingredients are the very best of the best that day. We have 99 seats and typically do 120 covers nightly - 70 percent of our guests have 6/8 course tastings.

www.craigieonmain.com

Will Interview

Wednesday

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Craigie on Main Table10

Recruiting for: Culinary Externs - Baking & Pastry Externs - Prep Cooks - Line Cooks - Pastry Cooks

Jeff Senechal Human Resource Manager 853 Main Street Cambridge MA 02139


Carlos Villanueva '06, ''07 Sous Chef

[email protected]



As a complete managed dining services company, CulinArt, Inc. manages dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of recreation/leisure destinations across the country.

Our goal is to be the industry leader in providing the highest quality dining service to our clients and customers while striving to provide maximum career opportunities for our team members. Our success lies in our ability not merely to adapt but to revitalize and transform our services continually, pioneering the cutting-edge and unconventional.

In the on-site industry, whether corporate, educational, or leisure, it is our boutique approach to restaurant-style retail dining programs that distinguishes us from the competition. In the field of social catering, we are at the pinnacle of premier caterers.

CulinArt's extremely diverse client portfolio affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions.

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Recruiting for: Food Service Directors - Executive Chefs - Sous Chefs

Melissa Barczak Director of Recruiting 175 Sunnyside Blvd. Plainview NY 11803

(516) [email protected] (516) 390-2735

Roger Beaulieu '95 Director of Culinary Development

Michael Pitkewicz Vice President of Human Resources

At Culinary Concepts, our goal is to create a memorable dining experience for each and every one of our guests.

Culinary Concepts is the proud owner of five award winning restaurants in Southwest Florida. Three restaurants, Pazzo! Italian Café, Chops City Grill and Yabba Island Grill are located on the prestigious main street, Fifth Avenue South in Naples. The other two restaurants, Chops City Grill and Blue Water Bistro, are located 30 minutes north of Naples in Bonita Springs. All five restaurants have received high accolades from national and local newspapers and food critics; as well as the "Award of Excellence" from Wine Spectator. With over 350 employees, Culinary Concepts represents the best team in the area.

www.gr8food.net

Will Interview

Wednesday

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Recruiting for: Culinary Externs -Line Cooks - Sous Chef

Jennifer Chin Director of Human Resources 837 Fifth Avenue South - Suite 201 Naples FL 34102

(239) [email protected] (239) 649-5222

Dan England Executive Chef - Blue Water Bistro

[email protected]

Jason Mattozzi Executive Chef - Pazzo! Cucina Italiana

[email protected]

Christopher Metzler '95 Corporate Chef - Culinary Concepts

[email protected]

Jacob Parish Executive Chef - Yabba Island Grill

[email protected]



The publishing department produces a number of books for cooking professionals, students to the culinary and baking and pastry arts, and enthusiast cooks. Looking for externs to test recipes in the CIA's test kitchen.

www.ciachef.edu

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The Culinary Institute of America - Publishing/Recipe Testing

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Recruiting for: Culinary Externs - Baking & Pastry Extern

Lisa Lahey '99 Editorial Project Manager

[email protected]

Maggie Wheeler '00, '01 Senior Editorial Project Manager 1946 Campus Drive Hyde Park NY 12538


Centrally located in the heart of the American Southwest, the CIA San Antonio is a welcoming community of students, instructors, and alumni who have a deep commitment to the culinary arts and a kinship with those who practice them. The CIA has been a trusted leader in providing outstanding culinary education since 1946, and now the college is offering its proven culinary arts degree program in San Antonio.

Set among restored 19th century buildings once part of the Pearl Brewery, the CIA San Antonio campus is as diverse as the culinary world itself. Located on the San Antonio River just north of downtown, the 20-acre Pearl Brewery site is developing into a exciting center that will be filled with cafés, schools, lofts, services, and events. The CIA classrooms and kitchens are state-of-the-art and dedicated to real-world experiences, creating an ideal setting for learning.

E-mail contact for students to send resumes is: [email protected]

www.ciachef.edu/texasThe Culinary Institute of America, San Antonio Table67

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Recruiting for: CIA Bakery Café: Manager - Production Pastry Cook - Café Savory Cook - Production Baker - Counter/Cashier. NAO Restaurant: Bartenders - Bussers - Line Cooks - Prep Cooks - Servers - Pantry - Host.

Shannon Gerome Student Affairs Coordinator 312 Pearl Parkway, Bldg. 2, Suite 2102 San Antonio TX 78215

(210) [email protected] (210) 222-9867

Small brand new luxury hotel with busy restaurant and conference center. We offer contemporary American cuisine, as well as weddings and corporate events.

www.diamondmillshotel.com

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Diamond Mills Hotel and Tavern Table36

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Cooks - AM Sous Chef

Andrew Comey, CMB, CEPC '85

Executive Pastry Chef 25 Partition Street Saugerties NY 12477


Anne-Marie Ryan '10 Executive Pastry Chef



The Dinex Group, restaurant group of Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro Moderne, Bar Boulud, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud) and beyond (Café Boulud Palm Beach, db Bistro Moderne Miami, Bar Boulud London, Maison Boulud, db Bistro Singapore).

www.danielnyc.com

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The Dinex Group - Restaurant Group of Daniel Boulud Table55

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Front-of-the-House Positions

Elizabeth Rodriguez Assistant Human Resources Director 16 East 40th Street - Fourth Floor New York NY 10016

(212) [email protected] (212) 794-2958

Cynthia Billeaud Director of Human Resources

[email protected]

Eataly New York is the city’s largest artisanal Italian food and wine marketplace. A collaboration between Mario Batali, Joe and Lidia Bastianich and Eataly’s founder, Oscar Farinetti, Eataly New York has seven restaurants and more than 50,000 square feet of shopping and learning experiences. Each restaurant focuses on highlighting the qualities of a specific ingredient from fresh, sustainable seafood at Il Pesce to authentic Neopolitan pizza at our Pizza Pasta restaurant, meat at Manzo and beer at our rooftop brewery and restaurant, La Birreria. In our market we sell the same products used by our chefs; cured meats, olive oils, cheeses, fruits and vegetables, meat and fish. We are proud of our fresh pasta , pastries, gelato, bread, beer, and mozzarella – all made fresh daily from local ingredients. Our cooking school, La Scuola, bookstore and housewares section makes it even easier for our customers to ‘Eat, Shop, and Learn’.

www.eatalyny.com

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Eataly Table66

Recruiting for: Culinary Externs - Line Cooks - Bakery - Pastry - Butchering, etc.

Carol Lopera Director of Human Resources 200 5th Avenue New York NY 10010


Morgan Walker Recruiter

[email protected]



Fog Island Café owners Mark and Anne Dawson met at The Culinary Institute of America (CIA). After graduation, Anne moved to Nantucket, Massachusetts, and within a short time Mark followed her to the quaint island. Here Mark and Anne married in 1987, and made Nantucket their year-round home. A few years later, the Dawsons realized their dream of running their own establishment when a building vacancy occurred in an ideal spot in town. Located off Main Street and around the corner from the steam ship ferries, the Dawsons new place needed only a name to make it perfect. Keeping the particular beauty of Nantucket in mind, Mark and Anne thought of the fog that so frequently lays itself down on the island like a warm blanket. From this inspiration, the Dawson’s named their new venture the Fog Island Café. The café opened in 1993, just in time for Nantucket’s “Christmas Stroll”, when locals and tourists converge on the island for window-shopping. At first, the café was a small bistro-style place serving American regional cuisines. Seven years later, when the ice cream parlor next door moved away, the Dawsons expanded their café into a small restaurant. Mark and Anne designed the interior themselves, creating an inviting atmosphere centered on hospitality. Today, the Fog Island Café is known for its welcoming, casual, and family-friendly setting. Mark and Anne have attracted a loyal customer base with their high quality menu. A deep fat fryer cannot be found anywhere in the Fog Island kitchen; rather, the café serves healthy food that appeals to a wide variety of taste buds. Visitors can choose from traditional favorites such as Eggs Benedict and New England Clam Chowder, or sample Fog Island specialties like Huevos Rancheros and Yucatan Chicken. Breakfasts include build-your-own omelets, favorites from the griddle, fresh fruit and cereals, with locally roasted coffee and fresh orange juice. For lunch and dinner, the Fog offers a variety of salads, soups, grilled sandwiches, roll-ups, and burgers, as well as vegetarian alternatives. Daily specials add a little twist to the café’s standard fare, and kids’ menus are provided for families.

Housing is available for full-time staff, but not required. It includes utilities, kitchen, and laundry privileges. Employees are responsible for their own linens and food. Rooms are shared during the busy season. You won't need a car on Nantucket, but you should consider a bike. Unless you are staying for the off season months, then a car is a good idea.

www.fogisland.com

Will Interview

Wednesday

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Recruiting for: Culinary Line Cooks

Mark Dawson '83 Owner P.O. Box 2397 7 South Water Street Nantucket MA 02554


Dedicated to continuous innovation and the highest standards of hospitality, Four Seasons invented luxury for the modern traveler. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. Beyond the comfort of the bed, the beauty of the flowers, or the serenity of the spa, it's the people of Four Seasons who make each experience so exceptional. The deeply instilled Four Seasons culture is personalized in its employees-people who share a single focus and are dedicated, highly skilled and inspired to offer great service.

Founded in 1960, Four Seasons has followed a targeted course of expansion, opening hotels in major city centers and desirable resort destinations around the world. Currently with 84 hotels in 35 countries, and more than 20 properties under development, Four Seasons will continue to lead luxury hospitality with innovative enhancements, making business travel easier and leisure travel more rewarding.

www.fourseasons.com

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Four Seasons Hotels - Palm Beach and Washington, DC Table71

Recruiting for: Palm Beach: Culinary Externs - Baking & Pastry Externs (All Externs starting November, December,

January) - Full-Time Entry Level Cooks. Washington, D.C.: Cook I and II - Pastry Cook I - Prep Cook.

Catherine DeLooper Human Resources Manager 2800 South Ocean Boulevard Palm Beach FL 33480

(561) [email protected] (561) 582-9024

Sara Mackey Assistant Director of Human Resources 2800 Pennsylvania Avenue, NW Washington DC 20007


Darryl Moiles Executive Chef - Palm Beach

[email protected]



Harris Teeter, Inc., a wholly-owned subsidiary of Ruddick Corporation, is a food market chain that operates in North Carolina, South Carolina, Tennessee, Florida, Virginia, Maryland, Washington, D.C., and Delaware. In addition to our 201 retail stores, we also operate grocery, frozen foods, and perishable distribution centers in Greensboro and Indian Trail, North Carolina, as well as the Hunter Farms milk and ice cream facility in High Point, NC. We are headquartered in Matthews, NC and currently have approximately 19,030 associates.

Relocation assistance provided.

www.harristeeter.com

Will Interview

Wednesday

Harris Teeter Supermarkets Table77

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Recruiting for: Culinary Managers - Deli/Bakery Managers - Culinary Chefs - Pastry Chefs

George Gauldin Regional Recruiting/Training Manager 3903 Fair Ridge Drive - Suite 200 Fairfax VA 22033

(703) [email protected] (703) 278-0678

Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the country. Some of our more well-known operations are Gulfstream, Houston’s, R+D Kitchen, and our newest location, East Hampton Grill. The uncompromising quality of our food, service, art, and architecture has set the standard in our industry for nearly three decades. Our secret? A progressive management culture unlike any in our industry, in which the craft of managing and developing people is as important as culinary arts itself.

Recruiting for:

Management Training Program OR Culinary Management Training Program

Known for attracting exceptional people who are passionate about service, our performance-driven environment prepares you to build a rewarding career in hospitality. Your first exposure is an intensive 4 months of rotational assignments in one of our restaurants. Because our managers come from all backgrounds and industries, you are not expected to be an expert on day one, but will be given many opportunities within a short period of time to show your strengths. From professional development workshops, to informal mentoring and guidance from your colleagues, we are creating well-rounded restaurateurs who are also savvy businesspeople. Outstanding graduates of our training program can earn the General Manager title in just a few years, and many General Managers in our company earn over $200K per year. Training occurs in select cities in California, Miami, and New York City, with subsequent assignments in markets all across the country, making relocation flexibility a must for consideration.

Our management team search is focused on strong leaders who are dedicated to consistently driving high standards and achieving service excellence. Those who enjoy a small-company-feel, are adept at building relationships, and have a single-minded focus on delivering quality should apply.

Email your résumé to [email protected].

www.hillstone.com

Will Interview

Wednesday

Hillstone Restaurant Group Table6

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Recruiting for: Management Training Program - Culinary Management Training Program

Keith Clancy HR Manager 147 South Beverly Drive Beverly Hills CA 90212




HMS Host is the North American arm of Autogrill S.p.A, the world's largest provider of food, beverage and retail services for travelers, and has been serving the needs of the traveling public for more than 112 years.

Approved externship sites include Tampa, Orlando, Seattle,Charlotte, and Minneapolis. For information on the externship, please visit http://www.hmshost.com/careers/interns/.

Our international impact reaches across Europe and Asia Pacific, with restaurants and shops that offer familiar as well as unique brands and concepts, both in major airports and at highway travel plazas throughout the U.S. and Canada. The Autogrill Group has a strong presence in 43 countries with approximately 70,000 employees, managing more than 5,500 stores in over 1,200 locations. It operates mainly through concessions: at airports, along motorways and in railway stations, with a selective presence at shopping malls, trade fairs, museums and other sites of cultural interest. Autogrill manages a portfolio of more than 350 quality brands, directly or under license.

www.hmshost.com

Will Interview

Wednesday

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HMS Host Table82

Recruiting for: Culinary Externs - Graduates

Sam Chandler Director, Human Resources 6905 Rockledge Drive Bethesda MD 20817

(240) [email protected] (240) 694-4628

Hotel Jerome, an Auberge Resort reflects the ultimate authentic Aspen experience, with rich history, quintessential mountain charm. Located in the heart of Aspen, Hotel Jerome has attracted guests since 1889.

www.hoteljerome.com

Will Interview

Wednesday

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Hotel Jerome, an Auberge Resort Table24

Recruiting for: Culinary Externs - Cooks - Executive Sous Chef - Sous Chef - Pastry Chef - Executive Steward - Pastry Cooks

Rachel Monroe Director of Human Resources 330 East Main Street Aspen CO 81611

(970) [email protected] (970) 920-3112

Rob Zack

[email protected]

A private, luxury and member owned country club on the East Coast of Florida. John's Island Club has 3 clubhouses, 3 golf courses, tennis and 2 1/2 miles of beachfront property. John's Island Club provides housing, laundered uniforms and shift meals, as well as very competitive wages.

www.johnsislandclub.org

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John's Island Club Table45

Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary Grads.

Chris Sozio '86 Executive Sous Chef 3 John's Island Drive Vero Beach FL 32963

(772) [email protected] (772) 231-8526



Ski in to Larkspur Restaurant for lunch and be back to the bowls in just 2 high speed lifts! The hotspot for apres ski, and a "can't miss" for dinner, Larkspur is located at the base of Vail Mountain in the Golden Peak Lodge.

Take the Town of Vail bus to our door or drive and enjoy the convenience of valet parking. An intimate private dining room is also available for individual gatherings. Visit Larkspur's Market for take-out gourmet coffees, pastries, sandwiches, and soups. 175 seats, 200-300 covers per service per day in the winter months.

At Larkspur, we specialize in thoughtful cuisine that is both sophisticated and approachable. Our new American fare is rooted in tradition, but never typical. Because Larkspur is an ingredient-driven restaurant, our menus change often, reflecting the offerings of the season and the inspiration of our chefs.

www.larkspurvail.com

Will Interview

Wednesday

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Larkspur Restaurant - Vail, Colorado Table78

Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Level (hourly) Culinary - Line Level (hourly) Baking and

Pastry.

Thomas Salamunovich Chef/Owner 458 Vail Valley Drive Vail CO 81657

(970) [email protected] (970) 754-8052

Montagna Restaurant

The Little Nell’s Forbes Four Star Award-winning restaurant features European-influenced cuisine but fiercely highlights local Colorado ingredients from vegetables and cheeses to livestock and poultry. Executive Chef, Robert McCormick, believes that his brand of cooking is influenced as much by the diverse culinary training of his staff as the local Colorado farming community. He describes The Little Nell’s kitchen dynamic as "a creative collaboration of talented, passionate people." McCormick is a firm believer in using and highlighting local ingredients, sustainable fish, organic vegetables and artisan cheeses.

In the fall of 2012, The Little Nell’s restaurant will undergo a major renovation complete with a new name and new style all it’s own. The yet-to-be named restaurant will continue to be deeply rooted in Colorado agriculture while at the same time expanding its reach to more global flavors.

Ajax Tavern

Located at the base of Aspen Mountain, the sun-drenched, mountainside patio is the idyllic place for lunch, apres ski and dinner —our restaurant comes to life at lunch and sizzles into the night year around.

Our restaurant offers some of the best dining in Aspen, crafting distinctive bistro fare inspired by Colorado's bounty of sustainably raised meats and locally-grown seasonal produce, so you are guaranteed only the freshest and best. Our chef's innovative dishes include and signature selections such as Whole Roasted Suckling Pig, Softshell Crab "BLT," and the Ajax Double Cheeseburger.

www.thelittlenell.com

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The Little Nell Table41

Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks (all levels) - Pastry Cook - Front-of-the-House:

Backserver.

Robert McCormick '97 Executive Chef 675 East Durant Avenue Aspen CO 81611

(970) [email protected] (970) 544-6221



Take a trip back in time to 1940s New York at Maggiano's Little Italy, where made-from-scratch cuisine and an acclaimed wine list await. Looking forward to a romantic dinner for two, a family-style meal for 20, or a wedding reception for 200? No matter what the occasion, Maggiano's offers you more of everything.

www.brinkerjobs.com

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Wednesday

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Recruiting for: Culinary Chef - Kitchen Managers - Executive Chefs - Sous Chefs

Mike Manzo Senior Manager - Talent Acquisition/Brinker 6820 Lyndon B. Johnson Freeway Dallas TX 75240


Ilene Smith PW Director - Maggiano's

[email protected]

Jennifer Zelinski Area Director - Maggiano's

Maialino Restaurant is a Roman-style Trattoria located in the Gramercy Park Hotel, part of the Union Square Hospitality Group.

www.maialinonyc.com

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Maialino - Union Square Hospitality Group Table51

Recruiting for: Culinary Externs - Line Cooks - FOH hourly positions.

Terry Coughlin Director of Operations 2 Lexington Avenue New York NY 10010


Timothy McKevitt '08, '10 Dining Room Manager

[email protected]

MARC USA was founded in 2001 by Marlon Abela. Our portfolio includes restaurants in London (The Greenhouse, Umu, Cassis Bistro and Morton's Club) as well as in the United States. In the U.S. we are located in New York City with A Voce Madison and A Voce Columbus, as well as FPB (Francois Payard Bakery), in Boston with Bistro du Midi, and in Greenwich, CT with Morello Bistro.

MARC seeks to become a world-respected portfolio of iconic destination restaurants and associated food businesses. Each MARC enterprise universally demonstrates the principles of excellence, quality, and service.

www.avocerestaurant.com

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MARC USA Table26

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Recruiting for: Culinary Externs and Baking & Pastry Externs (A Voce Madison and A Voce Columbus) - Line Cook -

Sous Chef - Pastry Assistant

Amanda Moy Administrative Assistant

[email protected]

Shari Rhein Director of Human Resources 1350 Broadway New York NY 10018




Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've found a place where you define what success means to you, and we help make it happen. It's where you'll be given the building blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from Marriott Hotels, JW Marriott, Renaissance, and The Ritz‑Carlton all offering World Class Cuisine. You'll work alongside ladies and gentlemen who share your enthusiasm about your hotel employment within one of our Marriott brands. And you'll discover hospitality jobs that offer growth and promotions that will let you experience the career of a lifetime. Whether you're applying for your first hospitality job or you are a career professional, Marriott offers success you can experience. We invite you to……Consider Marriott as your career destination.

All interested candidates must post their resume in advance at http://collegejobs.marriott.com. Feel free to send an email message after posting to [email protected] to verify your information has been processed through the system. Join our Team for an Informational Session on Monday, August 13, at 9 PM in the Multi‑Purpose Room at the Student Recreation Center.

We are seeking candidates for the 2012 Management Development Program who will graduate by June 2012. Opportunities for MDPs are available in multiple brands in Marriott International, in the areas of Culinary, other Food & Beverage, Rooms & Related, and Sales. Your training will be geared toward the specific position/brand for which you are hired. We are seeking individuals with the college education, industry work experience and previous leadership experience. Candidates must also be open to relocation as an opportunity of interest may not be available in your desired location.

Candidates for externship will be considered for opportunities for approved sites. The following properties have made us aware they are currently seeking candidates. This list may grow; so please stop by the booth even if you don't see the location you're interested in listed: The Ritz Carlton DC, JW Orlando Grande Lakes, Orlando World Center,The Ritz Carlton Naples,The JW Desert Ridge.

www.careers.marriott.com

Will Interview

Wednesday

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Marriott International and The Ritz-Carlton Table85

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Recruiting for: CA and B&P Externs at approved Marriott or Ritz-Carlton sites. Limited MDP positions - must be ready and willing to relocate. Interested candidates MUST register their information prior to Career Fair at:

http://collegejobs.marriott.com

Janet Bachtel Manager, University Relations 10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817

(573) [email protected] (301) 644-8268

A growing restaurant group based in the nation's capital, the matchbox food group currently includes four matchbox restaurants (the Restaurant Association of Metropolitan Washington's "Best New Restaurant of 2004", one Ted's Bulletin (RAMW's "Best Neighborhood Gathering Place" 2011) and one DC-3. The next six months will see the opening of two more matchbox locations and a second Ted's Bulletin and we believe that to be just the tip of the iceberg!

We're looking for energetic and creative professionals with a Positive Mental Attitude (no poopy faces need apply). Those interested must be able to grasp systems and controls while fully understanding those things are useless unless the guest comes back in the door. We believe firmly hospitality is king and culture kicks strategy's butt!

If you're looking to get in while we're still pretty close to the ground floor, stop by and say hi!

www.matchbox369.com

Will Interview

Wednesday

matchbox food group Table74

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Recruiting for: Front-of-the-House Management - Chefs - Pastry Chefs

Chris Schaller Executive Director Operations/People/Bar 713 H Street, NW Washington DC 20001




Mina Group is a San Francisco-based restaurant management company, specializing in operating high-end, innovative restaurant concepts. The founder and CEO, Michael Mina, was honored as Best San Francisco Chef 2005 by San Francisco Magazine and Best California Chef 2002 by the James Beard Foundation. His flagship San Francisco restaurant, "Michael Mina", was recently honored with a Michelin two-star award and four-star review in the San Francisco Chronicle. With restaurants operating across the United States, we are a dynamic, innovative company, with many growth opportunities.

A native of Texas, Jonah Kim began his career in 2003 at Uchi, Austin’s premier Japanese and sushi restaurant. Under the direction of renowned chef Tyler Cole, Kim worked his way through the kitchen to the sushi counter, training in traditional Japanese preparation and cooking methods. He continued his training in some of New York City’s finest restaurants before landing the prime position of executive sous chef at DJT in Las Vegas. Alongside executive chef David Varley, now also of Mina Group, Kim led DJT to a Michelin Star.

Kim’s culinary philosophy of balance and simplicity is fundamental to Pabu’s authentic Japanese cuisine. A proponent of local and sustainable practices, Kim sources the freshest, natural ingredients and accentuates them with subtle flavors and textures. “It’s the ratio and timing of things,” Kim says of his cooking philosophy. “It’s the balance between texture and sweetness and spice.” Kim’s meticulous execution and deep appreciation for Japanese cuisine pervades each dish he creates at Pabu.”

www.michaelmina.net/hr.php

Will Interview

Wednesday

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Mina Group, LLC Table33

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary

Mark Estrella Recruiter 335 Powell Street - 13th Floor San Francisco CA 94102


Jonah Kim Executive Chef - PABU

Founded in 1869, Mohonk Mountain House stands in the midst of 24,000 acres of the Shawangunk Ridge outside of New Paltz, NY. We are a Full American Plan Resort, featuring American cuisine. This National Historic Landmark is a Victorian castle situated on a majestic setting next to a glacier formed lake, where employees are welcome to, and encouraged to, use many of the resort facilities and participate in activities as a complimentary benefit of their employment.

A commitment to personal service is high on the agenda at the resort. Starting with a full day Orientation, new employees learn about the history, geography and marketing of Mohonk, and then continue their learning processes through on-going customer service training and skill development "on-the-job".

Our Kitchen is directed by Executive Chef James Palmeri, Executive Sous Chef Anthony Veirni and Pastry Chef Eric Smith. Breakfast and Lunch are buffet. Seasonally guests may choose from up to three venues for dinner: A fully served meal, a dining festival with cooking stations; or outdoor dining at the Granary. Meal capacity is 1100 plates.

Mohonk welcomes applicants with a positive attitude, a wish to use their skills and knowledge to provide "legendary" customer service, and a desire to learn and grow

www.mohonk.com

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Mohonk Mountain House Table73

Recruiting for: Culinary Externs - Baking and Pastry Externs - Chef Tournant - Cook I

Shawn Clark Employment Manager 1000 Mountain Rest Road New Paltz NY 12561

(845) [email protected]/[email protected] (845) 256-2049

James Palmeri Executive Chef

[email protected]



Montage Deer Valley, opened December 2010, has been recognized as one of North America's finest mountain resort destinations. Reminiscent of the great mountain lodges of the West, this 220-room, refined Mountain Craftsman resort is less than five minutes from Park City's celebrated, historic Main Street and an easy 40-minute drive from Salt Lake City International Airport (SLC). Resort guests enjoy a coveted location atop Empire Pass, true ski-in/ski-out access to North America's No. 1 ski resort (Ski Magazine readers survey 2008 – 2011) and year-round activities, including hiking, biking, golf and fly-fishing. Ideal for events, meetings and leisure getaways, guests enjoy the property’s indoor and outdoor swimming pools, three prized restaurants, boutiques, an active 7,000 square foot sports shop and 35,000 square foot Spa Montage. In addition, Park City's historic Main Street offers shopping, dining, cultural events and festivals - all just minutes from the resort.

www.montagedeervalley.com

Will Interview

Wednesday

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Montage Deer Valley Table27

Recruiting for: Culinary Externs - Baking & Pastry Externs - Cook I - Cook II - Cook III - Prep Cooks

Tim Flowers Director of Food and Beverage 9100 Marsac Avenue Park City UT 84060

(435) [email protected] (435) 604-1550

Ray Lammers Executive Pastry Chef

[email protected]

The Omni Bedford Springs Resort & Spa is a 2,200-acre luxury hideaway located in Pennsylvania’s scenic Allegheny Mountain region. The 216-room resort surrounds eight natural mineral springs which serve as the foundation for its world-class Springs Eternal Spa – one of only a handful of spas in the U.S. to utilize natural spring water in all of its treatments. Over the past 200 years, Bedford Springs has served as a meeting place for numerous U.S. presidents and dignitaries. The resort features a phenomenal range of amenities and activities, including an indoor spring-fed swimming pool; award-winning golf course; and casual and fine dining options from renowned Chef David Noto. In addition, guests can enjoy mountain nature trails for hiking and biking, fly fishing, volleyball, tennis and more.

www.omnibedfordsprings.com

Will Interview

Wednesday

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Omni Bedford Springs Resort & Spa Table57

Recruiting for: Culinary Externs (Fall 2012 - Winter 2012/2013) - Entry Level Culinary (current and futrue) - Restaurant Cooks (current and future).

Juliet Dietz Director of Human Resources 2138 Business 220 Bedford PA 15522

(814) [email protected] (814) 624-5650

David Noto '91 Executive Chef

[email protected]

The Omni Tucson National Golf Resort and Spa is a world class golf resort and spa in Southern Arizona. Inspired by the sweeping views of the Santa Catalinas and the rich history of golf, this artful blend of natural beauty and recreation is elevated to a new level of discovery. Recent enhancements offer guests the Mountain Vista Collection of guestrooms, nestled in the Catalina Course with golf course and mountain views. An array of entertainment venues includes outdoor dining terraces and Cabana Bar coupled with Tucson’s only 4 star Forbes rated spa, tennis courts, two highly-acclaimed golf courses, Sweetwater Terrace & Infinity-edge pool, private function space and outdoor gardens.

www.omnihotels.com

Will Interview

Wednesday

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Omni Tucson National Golf Resort and Spa Table56

Recruiting for: Culinary Externs

Willow Jodar Director of Human Resources 2727 West Club Drive Tucson AZ 85742

(520) [email protected] (520) 877-2434

Jonathan Stutzman Executive Chef

[email protected]



Pebble Beach Company, headquartered in Pebble Beach, CA, owns and operates the world-famous Pebble Beach Resorts, including The Lodge at Pebble Beach, The Inn at Spanish Bay and Casa Palmero. The company also operates four renowned golf courses: Pebble Beach Golf Links, Spyglass Hill Golf Course, The Links at Spanish Bay and Del Monte Golf Course. Its other famous properties include the scenic 17-Mile Drive and The Spa at Pebble Beach, and it annually hosts premier events such as the Pebble Beach Concours d'Elegance, the AT&T Pebble Beach National Pro-Am, the Callaway Golf Pebble Beach Invitational and the First Tee Open at Pebble Beach. Site of the 2010 U.S. Open, Pebble Beach Golf Links has hosted four U.S. Opens, four U.S. Amateurs, one PGA Championship, and numerous other tournaments.

www.pebblebeach.com

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Pebble Beach Company Table65

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chef - Cooks 1, 2, 3 - Banquet Chef - Demi Chef - Assistant Restaurant Managers

Susan Elwood Recruitment Manager PO Box 1418 Pebble Beach CA 93953

(831) 649-7657 (831) 649-7696

Pascal Rifflart Director of Food & Beverage

Peter Callahan Catering is the leading national catering company in the U.S. today. Our base in Manhattan has rewarded us with some of the most exciting and exclusive parties in the last 25 years. Celebrities seek our expertise in planning private parties . . . Major fashion houses have us bring style to their most posh store openings. . . Fortune 500 companies call upon our abilities for their corporate events. Praise for our emphasis on design and execution of concept can be read in America's most popular national publications such as PEOPLE MAGAZINE, MARTHA STEWART WEDDINGS (which Peter is a contributing editor for, on the masthead). Peter is a regular on the Today Show and has been featured on Extra TV, and VH1 The Fabulous Life. He is on the Sex and the City DVD and much more TV for the extraordinary services that his company provides.

Most recently the spotlight has been on his new book "Bite by Bite", which is the #1 Best Selling Appetizer Cookbook Worldwide on Amazon. "Bite by Bite" foreword is written by Martha Stewart, one of Peter's friends and colleagues.

Peter Callahan Catering is now offering an amazing opportunity to many students, to work with this nationally known company and gain an incredible amount of invaluable experience.

www.petercallahan.com

Will Interview

Wednesday

Peter Callahan Catering Table64

Recruiting for: Sous Chefs - Part-time, on-call Kitchen Staff - Full-time Kitchen Staff

Samantha Lloyd Junior Associate 137 West 25th Street - 4th Floor New York NY 10001

(212) [email protected] (212) 324-1096

Beth Parker Executive Chef

[email protected]



The majestic pines towering over historic Pinehurst rustle and softly whisper the legends of golfers like Jack Nicklaus, Payne Stewart and those who have gone before and experienced one of America's greatest golf courses and premier resorts.

Nestled among the Sandhills of North Carolina, Pinehurst resort invites you to become part of its history and to experience southern hospitality, elegant accommodations, luxury spa facilities, family recreational activities, and of course, any one of their eight pristine world-class golf courses. In addition to offering one of the finest golf experiences in the country, Pinehurst also provides world-class spa and tennis vacations, as well as fun-filled family vacation packages.

The stories of champions and the traditions of championship golf have been created at Pinehurst since 1898. As the site of more championships than any other golf course in the country, most recently, this historic North Carolina resort played host to the 2005 U.S. Open.

www.pinehurst.com

Will Interview

Wednesday

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Pinehurst Resort and Country Club Table52

Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Cook - Lead Cook

Chip Ashman Human Resources Manager P.O. Box 4000 Pinehurst NC 28374

(910) [email protected] (910) 235-8174

Thierry Debailleul Executive Chef

[email protected]

RED ROBIN PHILOSOPHY: At Red Robin our "unbridled" passion for perfection can only be achieved when our Team Members enjoy what they do . . . All applicants must live by the Red Robin CORE VALUES . . .Honor, Integrity, Seek and Share Knowledge, and HAVING FUN! Check out our website. Lehigh Valley Restaurant Group, Inc. is a Red Robin Franchise that operates 19 (and growing) restaurants in the surrounding areas of Philadelphia, Allentown, Harrisburg, and Wilkes-Barre Pennsylvania. We are looking for Managers that display an "unbridled" passion for taking care of our Guests and Team Members. We have excellent opportunities for advancement!

www.rrobinpa.com

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Wednesday

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Recruiting for: Restaurant Managers - Kitchen Managers

Jodie Stetz Director of Talent Acquisition & Development 6802 A Hamilton Boulevard Allentown PA 18106

(610) [email protected] (610) 481-0437

Shannon O'Neil Recruitment Specialist

[email protected]

Chelsea Wallis '08



The Rivers Casino in Pittsburgh, PA is an exciting, world-class entertainment facility along Pittsburgh's North Shore. The $780 million facility features 3,000 slot machines, five first class restaurants, entertainment, lounges and covered parking. Table Games include Roulette, Craps, Blackjack, Mimi-Baccarat, Three-Card Poker and more. The Casino also features a 24-table Poker Room.

You may prefer the exciting atmosphere of our gaming floor or the tranquil surroundings along our riverfront esplanade.

Our gaming and entertainment complex is located on 17 acres of land along the northern shore of the Ohio River in Pittsburgh's downtown river district. Our location is largely separated and isolated from residential neighborhoods and within walking distance of Heinz Field and PNC Park. The Rivers Casino provides a year-round entertainment venue on Pittsburgh's North Shore.

We recognize team member benefits as a fundamental part of our compensation package! We reward our full-time team members with a variety of exceptional benefit options.

www.theriverscasino.com

Will Interview

Wednesday

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Rivers Casino Table2

Recruiting for: Culinary Externs - Various Culinary Positions

Marne Deithorn Employment Manager 777 Casino Drive Pittsburgh PA 15212

(412) [email protected] (412) 566-4637

Matt Eaton '06 Assistant Executive Chef

[email protected]

Andrea Kleinrock Vice President of Food & Beverage

Rich Marmion '01 Executive Chef

[email protected]

CALLING ALL CHEFS FROM NORTHERN NJ!!! RoNetco Supermarkets is a leader in the supermarket industry in Northwest New Jersey. Opportunities abound for Chefs and Sous Chefs with this highly innovative and highly successful family owned and operated company. Join an organization where work schedules are conducive to work/life balance. No more working until 3:00 AM. . . Be home to catch the 11 o'clock news! Be creative with menu planning and recipe design and teach, train and motivate an outstanding staff! Be part of the FUN and energy it takes to produce what customers want in a very busy and highly competitive marketplace. Watch sales grow through proper merchandising, marketing and recipe costing and bask in the success of your efforts. If this sounds like YOU…make RoNetco the first place you stop! You won't be disappointed!

www.shoprite.comRoNetco Table25

Recruiting for: Chefs - Sous Chefs - Pastry Chefs - Pastry Merchandisers

Christine Foster Communications & Training Coordinator Morris Canal Plaza 1070 U.S. Hwy. 46 Ledgewood NJ 07852

(973) [email protected] (973) 927-4953

Dan LeClech Supervisor, Food Services

[email protected]



Come join a dynamic, high-growth company that is a recognized leader in the food service industry. SAGE Dining Services®, Inc. is the nation's leading provider of sustainable dining services and gourmet catering for independent schools and private colleges. SAGE also provides dining services to a select number of convents. long-term care facilities and conference centers.

SAGE is an independent, management-owned company whose growth is powered by the talents of incredible managers. Since the creation in 1990, SAGE has grown by providing clients with personal attention, superior service, and unbelievable food, while providing the management team a fun work environment, and opportunities for personal and professional growth.

Come join the fastest growing team of food service professionals.®

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Recruiting for: Catering Managers - Executive Chefs - Food Service Directors - Assistant Food Service Directors

Marcel Gallo '86 Vice President 1402 York Road - Suite 100 Lutherville MD 21093

(410) [email protected] (410) 339-3975

Matt MacIsaac '00 District Manager

[email protected]

Skytop Lodge is a premier, four-season resort located in the Pocono Mountains of northeastern PA. We cater to a clientele composed of couples, families, and from small to mid-size business conferences.

The resort opened in 1928, and has a long tradition of fine service and hospitality. We offer a full range of recreational activities on our unspoiled 5500-acre estate, including an 18 hole golf course, downhill and cross-country skiing, tennis courts, indoor and outdoor swimming facilities, a lake used for recreational activities, ice skating pavilion, tree top adventure course and much more.

We offer an excellent benefits package that includes 401-k, health and life insurance, paid time off, plus many extras!

www.skytop.com

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Skytop Lodge Corporation Table17

Recruiting for: Culinary Externs - Baking and Pastry Externs - Cook

Debra Grasso Director of Human Resources

[email protected]

Stevan Sundberg Executive Chef One Skytop - Route 390 Skytop PA 18357

(570) [email protected] (570) 595-8926

Snowbird is an award winning ski and summer resort with several food and beverage outlets. Located just outside of Salt Lake City, Utah with the Greatest Snow on Earth in the winter and a summer that is every bit as awesome. Snowbird is the place to be!

www.snowbird.com

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Snowbird Ski and Summer Resort Table8

Recruiting for: Culinary Externs. All types of food and beverage positions, both front and back-of-the-house.

Ned Asherman Recruiter Highway 210 Snowbird UT 84092

(801) [email protected] (801) 947-8244

Ken Ohlinger '97 Executive Chef - Aerie Restaurant

[email protected]



Welcome and thank you for your interest in employment with Station Casinos.

Station Casinos is headquartered in Las Vegas, Nevada and operates 18 properties in the Las Vegas, North Las Vegas and Henderson area. We are known as the locals' choice for off-strip gaming and hospitality. It is our mission to provide a progressive environment in which all of our 13,000+ Team Members have an opportunity to enjoy their positions and grow in their careers, resulting in satisfied guests, thereby improving our overall fiscal performance. We have determined that it is in our best interest to be the "Employer of Choice" and are working diligently to that end. Our Company vision is "BEYOND THE BEST" - JUST PLEASE THE GUEST. We provide an open door relationship with our Team Members, extensive training and development opportunities, excellent wages and benefits, on-site parking and on-site child care.

Station Casinos is an equal opportunity employer. Join the best team in town!

www.stationcasinos.com

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Wednesday

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Recruiting for: Food & Beverage Assistant Room Manager - Sous Chef - Room Chef

Lillian Calia Corp. Dir./Talent Acquisition & Employment 1505 South Pavillion Center Drive Las Vegas NV 89135


Steve Zappacosta Corporate Director of Food & Beverage

A Five-Star, Five-Diamond luxury resort hotel located mid-mountain at Deer Valley Resort. The staff at Stein Eriksen Lodge is committed to world-class luxury. Stein Eriksen Lodge operates one restaurant, the award-winning Glitretind, serving three meals per day, 365 days per year. The menu features American continental cuisine with a mountain Norwegian influence. Our lounge, The Troll Hallen offers bar services, apres ski and lighter menu fare. Your working experience at Stein Eriksen Lodge will add prestige and flare to your resume and provide you with a lifetime of skills.

www.steinlodge.com

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary and Baking & Pastry Graduates

Zane Holmquist '91 Executive Chef/Director of F&B Operations 7700 Stein Way P.O. Box 3177 Park City UT 84060

(435) [email protected] (435) 645-6483

Dan Flick Vice President and Managing Director

[email protected]



Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become consistently ranked as one of the top ten hospitality & property management companies in the country (ranked by Hotel Business Magazine) with more than 7,100 employees, over 7,000 hotel rooms and condominium units, and more than $2.2 billion in assets under management. We are a wholly owned subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $16 billion in assets nationwide. STOWE MOUNTAIN LODGE: For over a century Stowe has attracted the world’s most discerning travelers, who have cherished the beauty of the areas covered bridges, sparkling lakes, rambling woodlands and majestic peaks. Those who frequent Stowe treasure its ability to welcome the world while still retaining the quintessential small New England town, and the creation of Stowe Mountain Lodge reaffirms the mountain’s reputation as a world-class resort. The 312-room luxury lodge establishes a new alpine aesthetic for Stowe; one that celebrates rustic Vermont-Alpine architecture, the artisan traditions of New England and the tranquility of the area. The lodge features stunning, panoramic mountain views, an ambiance of rustic elegance, and truly intimate and gracious service unmatched by any other resort in New England.

www.stowemountainlodge.com

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Recruiting for: Culinry Externs - Winter Seasonal Positions - Full-Time Year Round Positions

Joshua Berry Executive Chef 7412 Mountain Road Stowe VT 05672

(802) 760-4740 (802) 760-4729

Stowe Mountain Resort is located in Northern Vermont on Vermont's highest peak, Mt. Mansfield. We are a year round Destination Resort operating nine separate culinary outlets with a world-class hotel. We have been rated as one of the top three resorts in North America.

www.stowemountainresort.com

Will Interview

Wednesday

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Recruiting for: Sous Chef - Lead Cooks - Line Cooks - Banquet Lead

Gary Crouse '84 Executive Chef 5781 Mountain Road Stowe VT 05672 4890

(802) 760-4631

Aaron Martin Banquet Chef



Nestled in the heart of Central New York's scenic Mohawk Valley Region, the 1,200-acre Turning Stone Resort and entertainment complex is just 35 miles east of Syracuse Hancock International Airport. The resort features four hotels with more than 700 rooms, five golf courses, two spas, 21 dining options, a world-class casino, cabaret-style showroom, 5,000-seat Event Center and more than 100,000 sq ft of flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened within the last two years.

Leading travel organizations keep showering awards on Turning Stone.

With two AAA 4-diamond hotels (the first and only resort in New York State to earn that distinction) and other diamond award-winning facilities, the Turning Stone Resort complex has earned 18 diamonds from the American Automobile Association in 2007 - more than any other resort east of Las Vegas! And The Lodge at Turning Stone was honored by Condé Nast Johansens, one of the world's leading luxury travel authorities, as its "Most Excellent Resort" for the USA and Canada.

Approximately 21 food outlets, including Banquets, Clubhouse, Café Style, Fine Dining Restaurants, Casual Restaurants, Concession Stands and Corner Market- the Food Court.

Full Time, Part Time, Seasonal and Externship opportunities are available.

Students interested in externship opportunities should apply at least two months prior to the start date. You must apply online through our website. At the bottom of the main page, click on "Jobs" - "Employment" - "Search for Jobs and Apply Online."Please do not send resumes directly to Human Resources.

www.turningstone.com

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chefs - Chef de Cuisine - Lead Cook - Station Cook -

Line Cook - Cook - Baker

Jennifer DiGiorgio '97 Executive Pastry Chef

Jason Drysdale Director of Culinary Operations

Kevin Ford '04, '05 Chef de Cuisine

Helen Wellar Recruitment Specialist 5218 Patrick Road Verona NY 13478

(315) [email protected] (315) 829-8937

UNIDINE attributes our success to consistent execution in three key areas:

1. Our exclusive focus on food and dining management areas.2. Our commitment to fresh food and culinary integrity.3. Our passion for excellent customer and client service.

These ideals set us apart from others and is the reason why we continue to be successful in growth and client retention.

www.unidine.com

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Recruiting for: Culinary Externs (New Jersey) - Chef Managers - Sous Chefs - Operations Support Team - Unidine

Culinary Innovation and Experiential Center Team (UCIEC)

Matthew Camp '02, '04 General Manager 1000 Washington Street Boston MA 02118

(617) [email protected] (617) 456-4400



As inspired as their Snowmass address, dining and lounging selections at Viceroy appeal to formal palates and simple appetites alike. Accented by the freshest regionally sourced and organic ingredients, seasonal menus complement and characterize the settings where they are served.

Guests may enjoy breakfast, lunch and dinner at the Viceroy Snowmass Eight K Restaurant, where a bold new take on mountain fare reigns. They may toast and nibble solo or with a circle of intimates in the lobby lounge. A picnic box on the trail or a cocktail at the poolside café and bar are also available. Favorite specialities can be enjoyed without leaving the resort residence, any hour of the day.

www.viceroysnowmass.com

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Recruiting for: Culinary Externs - Baking & Pastry Externs

Jennifer Willemet Assistant Director of Human Resources 130 Wood Road Snowmass Village CO 81615


Frank Rog Executive Sous Chef

[email protected]

VOLTDelivers modern American cuisine, creating a menu that focuses on classic flavor combinations while creating sophisticated dishes that emphasize purity and seasonalflavors.

FAMILY MEALA modern take on comfort food classics for breakfast, lunch, and dinner.

www.voltrestaurant.com

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Recruiting for: Culinary Externs (Frederick location) - All FOH and BOH positions for VOLT Restaurant in downtown Frederick, MD, and one new restaurant opening in the DC Metropolitan area.

Julie South Events Coordinator

[email protected]

Johna Titus '09 Service Director 228 North Market Street Frederick MD 21701

(301) [email protected] (301) 696-5594



Imagine joining a culinary team that includes more than 250 world renowned chefs, gaining restaurant experience in one of our more than 300 food and beverage locations that specialize in cuisines from around the world, and obtaining the skills you need to advance in the culinary industry.

Disney Culinary College Program Cast Members are provided many opportunities that inspire growth. As a Cast Member, you will join one of the world's leading entertainment and hospitality companies in delivering first-rate guest dining experiences. Our variety of restaurants offers the opportunity to experience a creative world of culinary options, from quick service to character dining to fine dining. Disney Culinary Cast Members may experience various positions in different work locations, helping advance their careers and discovering new opportunities. Not all Disney memories are made in the theme parks and resorts. Some are made in the kitchen.

www.disney.com

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Recruiting for: Culinary Externs - B&P Externs - Full-time Sous Chef

Pauli Milotte Chef Recruiter 1515 Lake Buena Vista Drive Lake Buena Vista FL 32825

(407) [email protected] (407) 934-6878

Timothy Keating Chef



Headquartered in Rochester, New York, Wegmans is a privately held, family-owned company, founded in 1916 by the Wegman family. Danny Wegman is CEO, and Colleen Wegman, his daughter, is president. Robert Wegman, Danny’s father, was chairman until his death in April 2006.

• Ranked #4 on FORTUNE magazine's 2012 list of the 100 Best Companies to Work For. Wegmans has been on the list every year since it began in 1998, and in 2005, ranked #1.• A major regional supermarket chain, and one of the largest private companies in the U.S. • Raised the bar on the shopping experience — better quality goods, a spectacular abundance of choice, restaurant-quality prepared foods, beautiful stores and displays, a nearly telepathic level of customer service. • Consistent low prices, every day, in all departments so that customers don't have to run around town chasing deals. • An early adopter of new technology: Wegmans was one of the first supermarkets to introduce electronic discounts in 1990 and bar-code scanning in 1974. The late Robert Wegman co-chaired the public policy subcommittee for the grocery industry development of the UPC.• Known for exceptional levels of charitable donations. Giving is focused on programs that reduce hunger, help young people succeed, promote healthy eating and activity, and strengthen neighborhoods. Wegmans gave food banks 16 million pounds of food in 2010.• Strong employee benefit programs, especially their employee scholarship program, which provides nearly $4.5 million in tuition assistance to employees each year. • Industry analyst Neil Stern, quoted in a 1994 front-page story about Wegmans in the Wall Street Journal, said, “We consider them the best chain in the country, maybe in the world.”

www.wegmans.com

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Recruiting for: Culinary Externs - Culinary Positions - Baking & Pastry Positions - Food Service Management - Culinary

Nutrition and Food Marketing

Scott Bova '03 Executive Chef

[email protected]

Barb Callen Employee Representative

[email protected]

David Christen CIA Extern - Collegeville Store

[email protected]

Glenda Konzman Human Resources Coordinator 1500 Brooks Avenue Rochester NY 14603

(585) [email protected] (585) 429-3762



The Westchester Country Club, built as the Biltmore Hotel 1922 is currently a Platinum Club and ranked 12th in the country out of 4000 private Clubs. A sportsperson’s paradise incorporating a year round resort was the vision of hotelier John Bowman when he opened the Westchester Biltmore Country Club in 1922. The Westchester Country Club is located in Rye, New York, 2 miles away from the Long Island Sound. The country club is only a 45 minute train ride to New York City; an easy day trip! Country club members enjoy access to two beautiful 18-hole golf courses, a 9-hole family golf course, tennis courts, squash courts, a fitness center and a large family pool. The Beach Club, a summer favorite opens from Memorial to Labor Day. It is located 2.5 miles from the Main Club, and offers a variety of water related activities and dining options. Throughout the summer the Westchester Country Club hosts a variety of social and banquet events including: golf and tennis tournaments, weddings, family events and parties, lobster nights, the Beach Club Luau, the Family Pool Party, kid’s crafts, the Big Little Show and more…. Westchester Country Club has three main dining areas open for breakfast, lunch and dinner including: the fine dining room, the Sports Grill and the terrace overlooking the golf course. Also, the dining services cater to a variety of Golf events.

www.wccclub.org

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary Positions: Grill Cook - Fish Cook.

Anne Catherine Nielson Director of Recruitment and Training 99 Biltmore Avenue Rye NY 10580

(914) [email protected] (914) 798-5341

Joseph Albertelli '05 Executive Sous Chef

[email protected]

Gerald Ford '01, '03 Restaurant Chef

[email protected]

James Schulz '04, '06 Director of Outlets

[email protected]

The Whiteface Lodge is a premium resort in the Adirondack Mountains. We have several food outlets including Kanu, which is our fine dining restaurant; and our Old Fashion Ice Cream Parlor. We also offer room service and specialize in catering weddings. Urgo Hotels is a management company with over 30 properties across the United States and Canada in its portfolio.

www.thewhitefacelodge.com

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Recruiting for: Line Cooks (AM and PM Shifts)

Katarzyna "Kaska" Moore Human Resource Manager 7 Whiteface Inn Lane Lake Placid NY 12946

(518) [email protected] (518) 523-0559

Nicholas Batey Executive Chef

[email protected]



Wow! What a ride. Back in 1980, we started out with one small store in Austin, Texas. Today, we’re the world’s leader in natural and organic foods, with more than 300 stores in North America and the United Kingdom. What a long, strange trip it’s been. We still honor our original ideals, and we think that has a lot to do with our success. Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we’re all about. Oh yeah, we’re a mission-driven company too. If you are interested in learning about our business practices and what makes us tick, check out our Core Values, Quality Standards, Declaration of Interdependence, and more. Around here, we often talk about our mission in terms of Whole Foods – Whole People – Whole Planet. Basically, we think these elements all play a huge role in our success.

www.wholefoodsmarket.com

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Prepared Food Cook - Prepared Foods Leadership in Training - Baker - Bakery Leadership in Training

Abe Monzon Associate Coordinator 930 Sylvan Avenue Englewood Cliffs NJ 07632


Victoria Boyle Administrative Assistant

[email protected]

Mary Beth Vultee Prepared Foods Associate Coordinator

Founded in 1980 in Austin, Texas, Whole Foods Market is the leading retailer of natural and organic foods and America’s first national “Certified Organic” grocer. In fiscal year 2011, the Company had sales of approximately $10 billion and currently has 317 stores in the United States, Canada, and the United Kingdom. Whole Foods Market employs over 65,000 Team Members and has been ranked for 15 consecutive years as one of the “100 Best Companies to Work For” in America by Fortune magazine.

www.wholefoodsmarket.comWhole Foods Market - Mid-Atlantic Region Table34

Recruiting for: Prep Cooks - Hot Bar Cooks - Cooks - Kitchen Supervisors - Assistant Team Leaders (Bakery, Prepared Foods, Seafood, Meat, Produce, Cheese/Beer/Wine), Retail Supervisors, Butchers, Fish Mongers, Pastry Cooks - Cake

Decorators - Bread Bakers

Laurent Dallot Store Team Leader, Philadelphia PA

[email protected]

Dale Stirzel '96 Store Team Leader - Plymouth Meeting, PA 5515 Security Lane Rockville MD 20852

(703) [email protected] (610) 832-0014

Work Enjoy Australia - Culinary International Recruitment. Positions include roles within the Sydney Opera House and The Great Barrier Reef. Positions are limited.

www.workenjoyaustralia.com

Will Interview

Wednesday

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Recruiting for: Pastry and Culinary Positions - All Levels including Chef de Partie - Sous Chef - Prep Chef - Kitchenhand - Line Chef - Grill Cook - Pastry Chef - Assistant Pastry Chef

Hayley Nugent International Recruitment 95 Croton Avenue Ossining NY 10562

(800) [email protected] (866) 696-6455

Gus Buckner Director

[email protected]

Piney Kahn International Recruitment

[email protected]



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