winter career fair · abigail kirsch recruiting for: culinary externs - baking & pastry externs...

January 29, 2013

Winter Career Fair

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

Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chef - Culinary Supervisor - Culinary Crew Leaders

21Table

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

(914) [email protected]

Michael Cohen Senior Production Sous Chef

[email protected]

John D'Arcangelo '01, '03 Executive Chef

[email protected]

Erin Marone Sous Chef

Sarah Saracino Human Resources Manager

[email protected]

ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world.

In 2012, FORTUNE magazine again recognized ARAMARK on its list of “World’s Most Admired Companies.” ARAMARK has consistently ranked since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. Also in 2012, ARAMARK was honored as one of the World’s Most Ethical Companies by the Ethisphere Institute.

ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 22 countries.

www.aramark.com

Will Interview

Wednesday

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ARAMARK

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Recruiting for: Culinary Externs - Cooks - Lead Cooks - Chefs - Sous Chef - Chef Managers - Catering Cook - Catering

Chef - Executive Chef - Hourly Kitchen Supervisors

65Table

Javier Delgado '81 Executive Sous Chef/Citifield Stadium

[email protected]

Glenn Richmond Executive Chef 1101 Market Street Philadelphia PA 19107

(800) [email protected] (215) 238-5920

Winter Career Fair - January 29, 2013

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

Atlantic Inn: An 1879 Victorian Inn on six acres overlooking the ocean and harbor . . . With a 65-seat formal service restaurant serving a four-course prix-fixe or a la carte menu, reservation only with emphasis on creativity, local ingredients, and from scratch cooking. Emphasis is not on table turn but on a whole dining experience. We have a 480 bottle wine list, regionally renowned reputation and acclaimed reviews. Students should not be afraid to express ideas, be creative and willing to learn all aspects in this unique environment.

ELI's: A casual 40-seat bistro with a from scratch menu that utilizes local seafood, creativity, and seasonally available ingredients. Emphasis is on freshness and quality. All students work in a small encouraging environment with extremely talented managers who promote a team and family atmosphere. We are not looking for students who are afraid to use their own talents, express ideas and utilize their unique backgrounds. (ELI's is approved for Culinary Externs only.)

Shared housing is available; dorm style with 1-2 roommates. Breakfast and dinner are included when we're open and you get the chance to spend your summer on one of the most beautiful islands in the world! www.elisblockisland.com

www.atlanticinn.com

Will Interview

Wednesday

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Atlantic Inn and ELI's Restaurant

Recruiting for: Baking & Pastry Externs - Line Cooks - Lead Cooks - Front-of-the-House (Waitstaff) - Front Desk (Hospitality)

93Table

Brad Marthens Owner/Operator P.O. Box 1788 - High Street Block Island RI 02807

(401) [email protected] (401) 466-5678

Edward Moon '92 Partner

[email protected]

Evan Wargo '05, '07 Executive Chef - ELI's

[email protected]

Aaron Wisniewski Executive Chef - Atlantic Inn

[email protected]

Oceanfront resort in Bar Harbor, Maine. Two restaurants - upscale - fine dining.

Chef Kiefer may also be reached on his cell phone: 207-460-2006.

www.barharborinn.com

Will Interview

Wednesday

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The Bar Harbor Inn Oceanfront Resort

Recruiting for: Culinary Externs - Sous Chefs - Line Cooks (Hot and Cold) - Pastry Chef - Bakers Assistant

22Table

Louis Kiefer, Jr. Executive Chef 7 Newport Drive Bar Harbor ME 04609

(207) [email protected] (297) 288-5296



Bartlett’s Farm is an historic family farm dedicated to sharing our passion for Farm Fresh food, great groceries, delicious vegetables, and beautiful plants; grown, created, and sought after, for the enjoyment of our customers while supporting our community and sustainability on Nantucket. In our Market, we have a full, production kitchen and Bakery which provides fresh, prepared foods packaged for grab and go, or to be served at our high-end Kitchen and Bakery Counter. Our kitchen excels at utilizing the best produce from the our fields everyday. We handle large catering and special orders and have monthly Farm-to-Table dinners served in the "Hayloft" or our Garden Center in the summer. These give our chefs great creative outlet and showcase the produce we are famous for. In the height of our season (summer) we employ as many as 115 people with a core year-round staff of about 25. We have the ability to house many of our employees in dormitory style housing and offer great perks like fun staff events, free Farm grown produce and discount on market items-not to mention the fabulous beach that only is a 5 minute walk away!

www.bartlettsfarm.com

Will Interview

Wednesday

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Bartlett's Ocean View Farm

Recruiting for: Culinary Externs - Baking & Pastry Externs - Cook - Prep Cook - Baker

4Table

Neil Hudson Executive Chef 33 Bartlett Farm Road Nantucket MA 02554

(508) [email protected] (508) 228-5340

Kat Robinson Head Baker

[email protected]

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

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Recruiting for: Culinary Externs (March or later start dates) - Baking & Pastry Externs (No availability until September 2013)- Restaurant Management Interns (March or later)

101Table

Laura Baker Stable Café Restaurant Manager

[email protected]

Brian Hough Stable Café Executive Chef

[email protected]

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

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



We are an upscale, private club located in Northeast PA. A country club atmosphere offering Creative American Cuisine, utilizing local produce and artisan products. We will be hiring one culinary student to work with our CIA graduate chef, in all areas of kitchen operations. The Extern will be exposed to a la carte, banquet and catering functions. Many Saturday dinners are prepared at outdoor locations on our 20k acre pristine property.

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Blooming Grove Hunting & Fishing Club

Recruiting for: Culinary Extern (Memorial Day - Columbus Day). Housing included; must have own transportation.

16Table

Karl Ulmer '82 Executive Chef 123 Old Field Road Hawley PA 18428

(570) [email protected] (570) 775-9721

Kathy Molt Dining Room Manager

[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

Recruiting for: Culinary Externs - Baking & Pastry Externs (at Stone Barns) - Full-Time Culinary and Baking & Pastry -

F.A.R.M.S. Apprenticeship

71Table

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

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



Three unique restaurants created by Seth and Angela Raynor, the ever-popular ‘Boarding House’, The pearl awarded The Best Seafood Restaurant in all of New England - by New England Travel & Life and the new hit ‘Corazon del Mar-Latin Kitchen’. The three restaurants focus on showcasing seasonal shellfish, local seafood, produce from their Island farmers and heritage meats.

Executive-chef, Seth Raynor –pearl chef-de-cuisine, Liam Mackey, Boarding House chef-de-cuisine, Erin Zircher, Corazon, chef-de-cuisine-Kevin Burleson, AM Chef Joe Ranstatler '03, and Pastry Director, Sam Mason collaborate to create unique award-winning menus and provide hands on mentoring to the culinary teams in each distinct venue.

To experience who we are and what we offer to our team check us out @www.boardinghouse-pearl.com or on facebook @thepearlnantucketisland, theboardinghousenantucketisland and corazondelmarnantucketisland.

The Boarding HouseThe award-winning Boarding House is located in the heart of the historic district on Federal Street. The cuisine focuses on the simplicity of fine natural and organic ingredients featuring local farms and regional purveyors. The wine + beverage program features an array of organic, biodynamic and sustainable offerings. Devotees love this place for its exceptional market driven menu, overseen by talented chef de cuisine, Erin Zircher. Erin’s winter travels to Sicily, Morocco and Spain inform the nightly menus

The pearlThis beautiful island gem is focused on modern coastal cuisine. Executive-chef, Seth Raynor and chef-de-cuisine, Liam Mackey collaborate to create an extensive nightly menu featuring translations of exotic flavors experienced during off-season travels cooking inVietnam, Thailand & Japan. The signature entrée - Nantucket Salt & Pepper Wok Fried Lobster, is considered to be the Island’s best lobster dish and Travel & Leisure magazine gave it a World’s Best Award. The pearl has also been awarded The Best Seafood Restaurant in all of New England - by New England Travel & Life.

Corazón del Mar Our latest venture, has attracted a lavish following since opening. It is a true Latin love letter- extensive research and travel in Mexico, Latin America, and beyond have found their way to each plate. The 9 seat Ceviche Bar is manned by talented chefs who guide guests thru an array of Peruvian, Spanish and Mexican Ceviches, Oysters and Shellfish. The hotspot also has an extensive tequila bar and a take-out taqueria window and— turns out south-of-the-border-inspired dishes like sea-scallop ceviche dressed in chili-citrus aji sauce and soft, Baja-style tacos filled with beer-battered cod, cabbage slaw and spicy aioli.

We are always striving to employ talented individuals who are passionate about food, wine and hospitality. To inquire about joining our team, please email [email protected]. For FOH positions, please contact Jane Stoddard, Director of Operations, [email protected]. FOH positions starting between April 15 - June 15. BOH positions starting between April 25 - June 15.

www.boardinghouse-pearl.com

Will Interview

Wednesday

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The Boarding House - the pearl - Corazon del Mar

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Recruiting for: Culinary Externs for all three restaurants. Baking & Pastry Extern at Boarding House. FOH Management

at all three restaurants.

19Table

Angela Raynor Owner

[email protected]

Liam Mackey Chef de Cuisine - Pearl Restaurant

[email protected]

Stephen Marcaurelle Chef de Cuisine - Boarding House Restaurant

[email protected]

Seth Raynor Chef/Owner 12 Federal Street - P.O. Box 898 Nantucket MA 02554

(508) [email protected] (508) 325-7109



Brae Burn is a very exclusive club located just a few miles from Boston. Our facility includes a 35 seat fine dining room with 60 additional seats on our outdoor deck; a 100 seat Grille Room and a function facility. Our menus focus on local fresh ingredients and change frequently. We provide students and cooks with an environment that promotes ongoing education and continuous development of their skills.

www.braeburngolf.com

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Brae Burn Country Club

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Recruiting for: Culinary Externs - Line Cooks - Banquet chef

98Table

Dean Moore Executive Chef 326 Fuller Street West Newton MA 02465

(617) [email protected] (617) 630-1506

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

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

28Table

Lesley Nussbaum Employment & Recruiting Manager 1 South County Road Palm Beach FL 33480


Anthony Sicignano '88 Executive Chef - Restaurants

Artisanal bakery and bistro in Hudson, NY. We currently host a retail bakery space, intimate bar, 32-seat dining room and 30-seat courtyard. We offer on and off premises catering and have an established wholesale production.

www.cafeleperche.comCafé le Perche

Recruiting for: Bread Baker - Pastry Assistants

75Table

Nichole Lasky '07 Head Baker 230 Warren Street Hudson NY 12534

(518) [email protected] (518) 822-1848

Kristin D'Ambrozio '06, '08 Assistant Baker



Cape Resorts Group is a subsidiary of Cape Advisors, Inc. a significant developer of residential office and hospitality real estate. Founded by Curtis J. Bashaw and Craig Wood in 1995, Cape Advisors has offices in Cape May, NJ, Atlantic City, NJ and New York, NY. Known for its expertise in adaptive reuse and historic preservation of resort and hospitality properties on the New Jersey Shore, Cape Resorts Group manages six distinctive hotel properties with several more under development. Each property offers a unique lodging experience, tasty dining venues, exciting nightlife destinations and successful retail and wellness outlets. While focused today in New Jersey, the brand is planning to expand into other American resorts destinations where distinctive approach to hospitality will thrive.

Current Hotel portfolio includes: The Chelsea in Atlantic City, NJ as well as Congress Hall, The Virginia Hotel & Cottages, The Star Inn, the Beach Shack and Sandpiper Beach Club in Cape May, NJ.

www.caperesortsgroup.com

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Cape Resorts Group

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Pastry Cooks - Line Cooks - Restaurant Supervisors - Pool

and Beach Supervisors

10Table

Jeremy Einhorn '06, '08 Executive Chef

[email protected]

Benjamin Estep Pastry Chef

[email protected]

Anthony Micari Executive Chef

[email protected]

Sasha Mosjundze Director of Human Resources Post Office Box 455 Cape May NJ 08204

(609) [email protected] (609) 884-6556

Megan Rue Human Resource Administrator

[email protected]

Thomas Von Muenster Director of Food & Beverage

[email protected]

A classic New England setting overlooking deep blue waters that stretch out endlessly beyond a sweep of pristine fields, the Carnegie Abbey Club is one of the finest sporting clubs in the nation. The hallmark of the Club is the widely-acclaimed Scottish links golf course, one of New England 's top golf courses. We are committed to excellence, and a positive and productive work environment.

www.carnegienewport.com

Will Interview

Wednesday

The Carnegie Abbey Club

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Recruiting for: Line Cooks - Sous Chef - Bartenders - Servers - Dining Room Managers - Banquet Captains

38Table

Andy McWilliams '04 Executive Chef 125 Cory's Lane Portsmouth RI 02871

(401) [email protected] (401) 683-6577

Maria Dolos Director of Beverage & Events

[email protected]



Carolina Country Club was established in 1910 and has remained at its original location since inception. The Club, as one of the nation's best private clubs has been recognized as a five-star Platinum Club by a respected industry survey of peer club managers and presidents. The membership enjoys first class facilities in all areas including golf, tennis, wellness, youth, pool, food and beverage service, with each area led by an experienced and talented group of managers and professionals.

Special even and private dining space include a ballroom and eight private dining rooms with seating ranging from 10 to 1500. Member dining consists of a family grille and patio (85 seats), adult casual dining (50 seats), men's dining (45 seats), ladies den (24 seats), terrace, bar and dining (85 seats), pool grille and golf halfway house (in season). The club serves a very active membership of over 1200 families. The southern-style estate clubhouse was recently redecorated and renovated with plans for significant facility expansions to take place in the next five years.

www.carolinacc.net

Will Interview

Wednesday

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Carolina Country Club

Recruiting for: Culinary Externs - Baking & Pastry Externs - Entry-Level Sous Chef - Full-Time Cook - Part-Time and Full-

Time Baking and Pastry Positions

67Table

Shannon Blankenship Training Director & Employment Recruiter 2500 Glenwood Avenue Raleigh NC 27608

(919) [email protected] (919) 787-4014

Patrick Colley Executive Chef

[email protected]

The Castle on the Hudson is a unique, historic, luxury fine dining hotel and catering facility in Tarrytown, NY. In addition to our award-winning restaurant, Equus, we will be introducing a brand new luxury spa in Spring 2013, highlighting the completion of our property-wide renovation project!

www.castleonthehudson.com

Will Interview

Wednesday

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The Castle on the Hudson

Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks (a la carte and banquets)

3Table

Christine Ferone Director of Human Resources 400 Benedict Avenue Tarrytown NY 10591

(914) [email protected] (914) 524-6367

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 (New York); Aureole and Mandalay Bay and Charlie Palmer Steak at The Four Seasons Hotel (Las Vegas); Charlie Palmer Steak (Washington, DC); Charlie Palmer Steak, Briscola, and CP Lounge (Reno); Charlie Palmer at the Joule (Dallas); Charlie Palmer at Bloomingdale's South Coast Plaza (Costa Mesa, CA); Dry Creek Kitchen at Hotel Healdsburg (Healdsburg, CA); Burritt Room + Tavern at Mystic Hotel (San Francisco, 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

Recruiting for: Culinary and Baking & Pastry Externs at Aureole, NY. FOH and BOH positions.

45Table

Tim Bartley VP - Business Affairs/General Counsel 420 Lexington Avenue - Suite 850 New York NY 10170

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

Charles Pouchot General Manager - Aureole NY

[email protected]



A Time You'll Always Remember. A Place You'll Never Forget. Once upon a time, affluent New Englanders spent their summers at a grand oceanfront resort. There, they splashed in the surf, played golf in the tangy sea air, took afternoon tea on the wide veranda overlooking panoramic ocean vistas, and dined on the best New England cuisine, featuring fresh-from-the-ocean seafood.

Today, you can enjoy the resort lifestyle as so many did, so long ago, at Chatham Bars Inn, New England's Grand Oceanfront Resort. Lovingly restored to its original grandeur, yet completely updated with the latest amenities, Chatham Bars Inn sits on 25 acres of beautifully landscaped grounds and sandy ocean beaches. The historic main inn has 217 luxuriously appointed guestrooms, including 68 private suites and several indulgent spa suites. For those seeking a little more seclusion, 34 charming Cape Cod-style cottages dot the spacious grounds.

The Chatham Bars Inn dining room features dishes prepared by world-class chef and numerous amenities and activities for young and old alike. Chatham Bars Inn is listed on the register of the National Trust for Historic Preservation as a Historic Hotel of America and has been named one of the top resorts in the world by Travel & Leisure Magazine and the best hotel on Cape Cod by Boston Magazine.

Whether you're planning a family get-away or a family reunion, a wedding for 200 or a romantic get-away for two, a business meeting or a reward for business well done, consider the Chatham Bars Inn.

www.chathambarsinn.com

Will Interview

Wednesday

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Chatham Bars Inn

Recruiting for: Culinary Externs - Baking & Pastry Externs

1Table

Anthony Cole Executive Chef 297 Shore Road Chatham MA 02633

(508) [email protected] (508) 945-5491

Stephen Jones '02, '04 Executive Pastry Chef

[email protected]

When Steve Ells started Chipotle back in 1993, he only intended to open one restaurant—not a chain of more than 1,200. Because of that, he broke all of the rules and Chipotle became a new kind of fast food restaurant. In fact, we do just about everything differently and it starts with the people we hire to work in our restaurants. One of the many reasons Chipotle is unlike other fast food companies is the fact that nearly all of the leaders are promoted from our crew. Many restaurant companies hire "professional" managers to run their restaurants and almost never look to their crews for new leaders. But last year at Chipotle, 97% of our general managers were promoted from our crews, and, because our company is growing, there's plenty of opportunity. Countless people who came simply looking for a job now find themselves leading dozens, or even thousands, of people while enjoying a career that is totally fulfilling, fun, and financially rewarding beyond anything they thought possible. It's pretty simple: If you work hard, you'll get noticed, and, before you know it, you'll be on a roll.

www.chipotle.com

Will Interview

Wednesday

Chipotle Mexican Grill

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Recruiting for: Kitchen Managers - Service Managers

34Table

Emily Boyer Northeast Recruiter 129 West 48th Street New York NY 10020


Chris Garate '09, '11 Restauratuer 2

[email protected]

Lori Raff Apprentice Team Lead



The Colonial Williamsburg Company/Resort Collection, a subsidiary of The Colonial Williamsburg Foundation operates a world-class resort to accommodate one million visitors annually. Among the many properties in the rich portfolio of offerings is the flagship of the Resort Collection, the Williamsburg Inn. The Inn has hosted celebrities, world leaders and visiting dignitaries for over 65 years. The Resort Collection also operates the Williamsburg Lodge, Williamsburg Woodlands, Governor’s Inn and 10 restaurants including 4 eighteen-century taverns in the center of the Historic Area. Renovated in 2006, the Williamsburg Lodge and Conference Center combines the ambiance of an American folk art motif with contemporary comforts and conveniences. Families and conference attendees appreciate the spaciousness of the rooms and the proximity to the historic area of Colonial Williamsburg. Established in 1926, the Colonial Williamsburg Foundation is the not-for-profit educational institution that preserves and operates the restored 18th-century Revolutionary capital of Virginia. Williamsburg is located in Virginia’s Tidewater region, within an hour’s drive of Richmond and Norfolk, and 150 miles south of Washington, D.C., off Interstate 64. Apply online at www.History.org/careers; you may also apply in person at Colonial Williamsburg’s Employment Office, 427 Franklin Street,Williamsburg, Virginia 23185; (757) 220-7713 Colonial Williamsburg supports a drug- and alcohol-free workplace. AA/EOE

www.colonialwilliamsburg.org

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Colonial Williamsburg Company

Recruiting for: Culinary Externs - B&P Externs - All positions listed at www.history.org/careers.

12Table

Travis Brust Executive Chef

[email protected]

Anthony Frank '98 Chef Post Office Box 1776 Williamsburg VA 23187

(757) [email protected] (757) 565-8780

The Community at Brookmeade: Arbor Ridge, The Terraces, and The Baptist Home. Three levels of care…one exceptional setting.

This community offers three levels of care from independent and assisted living to skilled nursing.

www.arborridgeliving.com

Will Interview

Wednesday

The Community at Brookmeade

Recruiting for: Prep Cook - Cook

52Table

Nicole Coffey Director of Human Resources 46 Brookmeade Drive Rhinebeck NY 12572

(845) [email protected] (845) 871-1397

Eric Stritt '94 Director of Dining Services

[email protected]

Please stop by to learn more about the CIA's Certificate Programs: Advanced Culinary Arts Program at Greystone; Advanced Wines and Beverage Program at Greystone; and the Latin Cuisines Certificate Program in San Antonio.

www.ciachef.eduThe Culinary Institute of America - Admissions Department

Recruiting for:

107Table

Bob Wilson Assistant Director of Admissions 1946 Campus Drive Hyde Park NY 12538




The Student Employment Office assists students in finding student employment positions on campus and off-campus Federal Work Study. All new hire paperwork is completed through this office as well as distribution of Student Work Authorization Cards. Current open positions are listed on http://www2.ciachef.edu/hr/ .

The Culinary Institute of America - On-Campus Student Employment

Recruiting for: All on-campus student employment opportunities.

106Table

Dorothy Gabriel Manager - Student Employment 1946 Campus Drive Hyde Park NY 12538


Del Posto is the ultimate expression of what an Italian restaurant should be. Joe Bastianich, Lidia Bastianich and Mario Batali represent a convergence of different styles and experiences. The restaurant concept generated at Del Posto can best be described as trans-generational: an expression of the evolution of cuisines, menus, service and ambiance that have characterized the history of the Italian dining experience in this country.

Del Posto creates the highest quality dining experience in what is one of the greatest indoor spaces in New York City. Without projecting stilted formality, Del Posto creates an ambiance filled with warmth buoyancy and lightheartedness of the Italian spirit.

www.delposto.com

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Del Posto Restaurant

Recruiting for: Culinary Externs - Baking & Pastry Externs - Entry-Level Line Cooks - Entry-Level Front-of-the-House Positions (backwaiters, runners).

29Table

Chloe Brownstein Kitchen Manager 85 10th Avenue New York NY 10011

(646) [email protected] (212) 807-6320

Matt Abdoo '04 Chef de Cuisine - AM

[email protected]

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

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

87Table

Andrew Comey, CMB, CEPC '85

Executive Pastry Chef 25 Partition Street Saugerties NY 12477


Danielle Halbert Assistant 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/careers.html

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The Dinex Group - Restaurant Group of Daniel Boulud

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Entry-Level Front-of-the-House - Garde Manger - Cooks - Pastry Cooks

57Table

Cynthia Billeaud Director of Human Resources 16 East 40th Street New York NY 10016


Laurent Kalkotour Executive Chef - db Bistro Moderne

[email protected]

Edgartown Yacht Club is a 170-seat fine dining private club which includes a 40-seat Galley Grill. Food Service includes a busy a la carte (up to 160 dinner covers), member functions and Regattas. The property is well maintained with excellent housing available. It is a Seasonal club operating May through October. There is an emphasis on Farm-To-Table, which is supported by an extraordinary community of local farms and fishermen. Katama Bay Oysters, chickens from the Good Farm in West Tisbury and much of our produce comes from Morning Glory Farm. Our menu changes to follow the seasons.

www.edgartownyc.org

Will Interview

Wednesday

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Edgartown Yacht Club

Recruiting for: Culinary Externs (June - October) - Line Cooks - Prep Cooks - Garde Manger

32Table

Carolyn King Executive Chef 1 Dock Street Edgartown MA 02539

(508) [email protected] (508) 627-7565

We have three major hotel casinos, two in Reno, NV, and one in Shreveport, LA. We have hotel restaurants and are family owned and operated!

www.eldoradoreno.com

Will Interview

Wednesday

Eldorado Hotel and Casinos

Recruiting for: Pastry - Room Chef - Maitre d'/Room Supervisors

48Table

Gregg Carano '82 Corporate Food and Beverage Post Office Box 3399 Reno NV 89501

(775) [email protected] (775) 785-9041

Lisa Brunetta Carano '82 Director of Food and Beverage



Eleven Madison Park embodies an urbane sophistication serving Chef Daniel Humm's modern, sophisticated French cuisine that emphasizes purity, simplicity and seasonal flavors and ingredients. Daniel's delicate and precise cooking style is experienced through a constantly evolving menu. The restaurant's dramatically high ceilings and magnificent art deco dining room offer guests lush views of historic Madison Square Park and the Flatiron building. In addition to the main dining room, guests may also enjoy wine, beer, and cocktails, as well as an extensive bar menu in the restaurant's bar.

In November 2008, Eleven Madison Park was designated Grand Chef Relais & Chateaux, joining the ranks of one of the world's most exclusive associations of hotels and gourmet restaurants. In August of 2009, Eleven Madison Park received Four Stars from The New York Times, becoming one of six restaurants in all of New York City to hold that honor. In 2012, the restaurant was awarded Three Stars by the Michelin Guide.

www.elevenmadisonpark.com

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Eleven Madison Park

Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Dining Room Staff - Baking & Pastry Staff - Kitchen

Staff

25Table

Kirk Kelewae Service Director

[email protected]

Megan Vaughan '05, '06 Operations Manager 11 Madison Avenue, Ground Floor New York NY 10010

(212) [email protected] (212) 689-8203

EMM Group is one of New York City's most successful and multi-faceted hospitality management companies, owning and operating Abe & Arthurs, Catch, Lexington Brass, Catch Miami, and The General.

www.emmgroupinc.com

Will Interview

Wednesday

EMM Group

Recruiting for: Line Cooks - Sous Chefs - Pastry Cooks - Pastry Sous Chefs

83Table

Melissa Lee, PHR Director of Human Resources 413 West 14th Street #301 New York NY 10014

(212) [email protected] (212) 392-5977

Epic is a healthcare software company with our own in-house culinary staff. All of our food is made from scratch by our Epic Culinary team and is locally sourced when possible. Our menu changes every single day so our cooks are constantly trying new dishes and recipes. Epic Culinary feeds between 2000-3000 co-workers and customers a day, Monday through Friday. We also have a bakery that makes all our pastries, breads, desserts, and gelato from scratch. All cooks rotate monthly through the Salad Station, Grill Station and Entrée Station. This constant shift allows our cooks to remain very versatile and allows them to use and grow every one of their skill sets.

www.epic.com

Will Interview

Wednesday

Epic Systems Incorporated

Recruiting for: Chef - Baker - Kitchen Assistant

92Table

Brendan Corsones Recruiter 1979 Milky Way Verona WI 53593


Eric Rupert Executive Chef

[email protected]



Esalen Institute is a retreat center and workshop facility located on the Big Sur coast. The Esalen kitchen is a teaching kitchen, working with our on-site farm and garden, and local farmers and purveyors, to provide 1,000 meals a day to our guests, staff, and community.

www.esalen.org

Will Interview

Wednesday

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The Esalen Institute

Recruiting for: Culinary Externs

37Table

Phillip Burrus '07 Executive Chef 55000 Highway 1 Big Sur CA 93920

(831) [email protected] (831) 667-2724

The Fog Island Café (http://fogisland.com/) is going into it’s 20th year and is known for its welcoming, casual, and family-friendly setting. CIA Grads Mark and Anne Dawson 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.

Now Open! The Fog Island Grille, Mark and Anne’s newest restaurant (http://grille.fogisland.com), located out of town at 5 Amelia Drive, offers a convenient “easy to get to” location with ample parking in a wonderful neighborhood setting. The Dawson’s are creating a casual, easygoing atmosphere that is unpretentious and captures the spirit of gathering at the table to enjoy fabulous food with family and friends. Fog Island Grille also aims to source as many local ingredients as locally as possible with an emphasis on the use of seasonal ingredients in our menus. This focus is not only to provide exceptional quality and freshness in preparations, but also to support the “little guy”… the Nantucket farmers, fisherman, brewers, coffee roasters, bakers, artists and merchants in our amazing island community.

STAFF HOUSING IS AVAILABLE

www.fogisland.com

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Fog Island, Inc.

Recruiting for: Culinary Externs and Graduates

96Table

Mark Dawson '83 Owner 7 South Water Street Nantucket MA 02554


Eric Anderson '03 Manager

[email protected]

Grand Hotel Marriott Resort Golf Club & Spa was founded in 1847 and is a Four Diamond property, with a Four Diamond restaurant as well as nine other food and beverage outlets. We are known as the "Queen of the South."

www.marriottgrand.com

Will Interview

Wednesday

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Grand Hotel Marriott Resort, Golf Club & Spa

Recruiting for: Culinary Externs - Baking & Pastry Externs. We have been hosting externs at our property for three years. Our property is a Luxury #1 Marriott Resort with 10 different dining options.

24Table

Mike Wallace '90 Executive Chef One Grand Blvd. Point Clear AL 36564

(251) [email protected] (251) 990-6329



Exclusive private full-service club with state-of-the-art kitchen facility provides food service for all outlets, poolside café, ballroom, formal dining room, casual grill, multiple outdoor dining spaces and halfway house. Kitchen is a teaching kitchen that strongly emphasizes classical techniques with modern flair. Each extern or employee will rotate through all food stations. Strong emphasis on understanding costing and product utilization.

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Greenwich Country Club

Recruiting for: Culinary Externs - Full-Time and Part-Time Employees

18Table

Keith Armstrong Executive Chef 19 Doubling Road Greenwich CT 06830


Alan Breitman '07 Sous Chef

[email protected]

John Kennedy Sous Chef

Guckenheimer is a leader in premier food service management, specializing in corporate restaurants and catering. At Guckenheimer, you are an employee owner - - our employee Stock Ownership Plan is the 20th largest ESOP in the United States across all industries. It has created more than $45 million in wealth for our culinary professionals.

We are searching for passionate individuals that possess excellent food skills and understand the importance of customer service. Qualified candidates should be self motivated, embrace a positive attitude, enjoy a team spirit, have advanced food safety knowledge and be organized with the ability to flourish in a fast paced environment.

Our team at Guckenheimer runs on heart power. We share family values and individual respect for each other. If you are driven by excellence in the area of customer service, Guckenheimer is the number one choice for your career. Here, you will discover opportunities that exceed anything in the field. We offer quality of life, an exceptional benefit package, for full time employment, including medical and dental insurance, vacation pay, sick pay, holiday pay, employee stock ownership plan, tuition reimbursement, 401K, free safety shoes, and more!

www.guckenheimer.comGuckenheimer

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Recruiting for: Traveling Support Chef Manager - Chef/Manager

7Table

Larry Leibowitz '96 Director of Culinary Operations 92 Montvale Avenue - Suite 1000 Stoneham MA 01960

(718) [email protected] (781) 279-4035



One Company…..Many OpportunitiesWelcome to Hershey Entertainment & Resorts, a world-class entertainment and hospitality company dedicated to the selection, development, acknowledgement, and advancement of highly motivated individuals who can deliver on the legacy of excellence established by our founder, Milton S. Hershey. We are multi-generational workforce and are committed to establishing and maintaining a stimulating work environment where all employees feel valued and included. If you’re looking to excel in a rewarding and successful career then we have the right opportunity for YOU!

Why Work for Hershey Entertainment & Resorts?Our company values the many perspectives each of our employees contribute as we work towards common goals in a team-focused environment. We provide excellent training and the valuable experience of working with industry professionals. Success centers on hard work and being passionate about what you do to create memorable experiences for our guests. We offer employment opportunities at levels including internships, seasonal and part-time year round.

Dining in HersheyHershey Resorts offers the largest and most deliciously diverse selection of restaurants in Central Pennsylvania, offering something for everyone, from award-winning four-star cuisine to fun-filled family options and everything in between. As you would expect from Hershey, The Sweetest Place on Earth, the menus feature chocolate in the extravagant desserts and silky chocolate martinis and even in unexpected places like cocoa seared scallops and cocoa braised beef. Dining options are Café Zooka, Circular Dining Room, Cocoa Beanery, Devon Seafood Grill, Harvest, Hershey Grill, Highlands Grill, at Hershey Links, Houlihan’s Restaurant + Bar, Iberian Lounge, Lebbie Lebkicher’s, The Bears’ Den, The Forebay, Hogan’s Grill and Trevi 5.

www.hersheyjobs.com

Will Interview

Wednesday

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Hershey Entertainment & Resorts

Recruiting for: Culinary Externs (Hotel Hershey, Hershey Lodge, Hershey Country Club) - Baking & Pastry Extern (Hotel

Hershey)

56Table

Karima Abdul-Salaam Senior Talent Acquisition Specialist 27 West Chocolate Avenue Hershey PA 17033


Ken Gladysz '88 Executive Chef - The Hotel Hershey

[email protected]

Cher Harris Executive Pastry Chef - The Hotel Hershey

[email protected]

Mario Oliverio '06 Chef - Hotel Hershey

Bart Umidi '87 Executive Chef - Hershey Lodge

[email protected]



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 East Hampton Grill. Also, we have 2 new properties under development. 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 business people. 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 the New York City market, 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.

www.hillstone.com

Will Interview

Wednesday

Hillstone Restaurant Group

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Recruiting for: Management Training Program OR Culinary Management Training Program

5Table

Keith Clancy HR Manager 2710 East Camelback Road - Suite 200 Phoenix AZ 85016


Nestled on 37 wooded and manicured acres, Hilton Westchester, has recently completed its total hotel transformation, resulting in a completely renewed lobby, guest rooms, and meeting facilities. Phase three encompassed a new sense of arrival, making a memory at your first impression. The hotel introduces a new runway lobby concept, offering multiple mood experiences allowing for optimal comfort. Additional new offerings include expanded wireless connectivity, refreshed food and beverage options, fitness center, lounge and tech center.

When it comes to dining, Hilton Westchester offers plenty of options. härth is Westchester's hottest new restaurant, where guests enjoy cozy fireside dining 365 days a year. The wood-burning oven at härth is becoming the anchor of Hilton Westchester hotel, just as the heart of a home is the kitchen.

www.westchester.hilton.comHilton Westchester

Recruiting for: Line Cooks - Banquet Cooks - Sous Chefs

80Table

Judy Cahill Director of Human Resources 699 Westchester Avenue Rye Brook NY 10573


Live Nation Entertainment is the world's leading live entertainment and eCommerce company, comprised of four market leaders: Ticketmaster.com, Live Nation Concerts, Front Line Management Group, and Live Nation Network. Live Nation Concerts produces over 20,000 shows annually for more than 2,000 artists globally.

www.livenation.com

Will Interview

Wednesday

House of Blues Boston

Recruiting for: Line Cooks - Pastry Cooks

84Table

Nick Wilson '04 Executive Chef 15 Lansdowne Street Boston MA 02215

(617) [email protected] (617) 960-8388

Heather Spinney HR Assistant

[email protected]



Hudson National is located in Croton-on-Hudson, New York, approximately 45 minutes from Manhattan. This spectacular site consists of 260 acres completely dedicated to the club's golf course, clubhouse and cottages. Hudson National Was chosen to the inclusion in the 2011-2012 Golf Digest Top 100 Golf Courses in America

www.hudsonnational.org

Will Interview

Wednesday

Hudson National Golf Club

Recruiting for: Roundsman (Garde Manger - Saute - Pastry - Banquets)

42Table

Jerry Bourkney '75 Executive Chef 40 Arrowcrest Drive Croton-on-Hudson NY 10502

(914) [email protected] (914) 827-9690

Kais Abi-Radd Club House Manager

[email protected]

Joe Day '02 Executive Sous Chef

[email protected]

Marc Possidento General Manager

[email protected]

The Hyannisport Club is a private country club located on Cape Cod overlooking Nantucket Sound. The club offers three dining areas and a satellite location to its membership on a seasonal basis May - November. Menus are created weekly with local sustainable ingredients prepared and presented with precise detail. As a member of the culinary staff, you will experience casual and fine dining a la carte service, buffet presentations, and banquet production. The Hyannisport Club Culinary Staff is made up of 20- 25 chefs, cooks, and dish/utility workers. As a member of the culinary staff, you will experience casual and fine dining a la carte service, buffet presentations, and banquet production. We produce 90-95% of all products in house. You will see 5 weekly menu changes with the emphasis on quality local seafood, produce, and meats. You will be responsible for daily mise en place of your assigned station and execution of service. Sanitation, teamwork, and quality of the finished product are an essential part of your job. During your externship/ internship, skills that will be reinforced and enhanced are as follows: stocks, vegetable cookery, starch cookery, butchering, sauces, knife cuts, and line work.

www.hyannisportclub.com

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Hyannisport Club

Recruiting for: Culinary Externs - Sous Chef - Line Cooks

88Table

Daniel Ferrare, CEC, CCA '92

Executive Chef 2 Irving Avenue - P.O. Box 392 Hyannis Port MA 02647

(508) [email protected] (508) 771-0926

Our global philosophy, "Food. Thoughtfully Sourced. Carefully Served," focuses on sourcing and providing healthy food and beverage options for Hyatt guests and associates that are good for the local communities in which they reside and good for the planet. This includes sourcing and serving meat without supplemental growth hormones or antibiotics, cage-free eggs, sustainable seafood, and fresh local ingredients that reflect the season and local flavors. Our full-service hotels operate under the Hyatt®, Park Hyatt®, Andaz™, Grand Hyatt®, and Hyatt Regency® brands. Our two select service brands are Hyatt Place® and Hyatt Summerfield Suites™. We develop, sell and manage vacation ownership properties under the Hyatt Vacation Club® brand.

www.hyatt.jobs

Will Interview

Wednesday

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Hyatt Hotels Corporation

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Recruiting for: Culinary Externs - Corporate Management Trainee

61Table

Ronisha Goodwin Regional Talent Acquisition Manager 71 South Wacker Drive Chicago IL 60606


David Didzunas '10 Executive Chef

[email protected]



Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant offering inspired Mediterranean cuisine. Ilili's menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the palate and senses. Complementing the international cuisine, ilili offers an impressive wine list that includes wines from all over the world and features favorites from Lebanon and the Mediterranean.

www.ililinyc.com

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ilili Restaurant

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Recruiting for: Culinary Externs - Culinary - Pastry - Management

63Table

Annabel Lee Executive Assistant 236 Fifth Avenue New York NY 10001

(212) 683-2929alee@ililinycom. (212) 679-2356

David Nguyen '09 Manager

[email protected]

Kingsmill Resort and Spa, one of the Xanterra Resorts, is located in Williamsburg, Virginia. We operate four full-service restaurants from casual family cuisine to fine dining as well as a retail coffee shop. Kingsmill boasts a complete banquet department that can suit the needs of functions ranging between 10 and 500. Our pastry shop brings to life the sweet creations enjoyed through the food and beverage outlets. Kingsmill Resort and Spa is a Four-Diamond, Preferred Resort.

www.kingsmill.com

Will Interview

Wednesday

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Kingsmill Resort

Recruiting for: Culinary Externs - Baking and Pastry Externs - Culinary and Back-of-the-House Staff.

78Table

Uwe Schluszas Executive Pastry Chef 1010 Kingsmill Road Williamsburg VA 23185

(757) [email protected] (757) 564-5303

Justin Dallinger Banquet Chef

[email protected]

La Fleur restaurant is the leading fine dining restaurant in Western New York. Located in a converted Victorian home, minutes away from the Chautauqua Institution Resort, the restaurant is surrounded by beautiful gardens and offers a romantic and elegant setting. Awarded 4 diamonds by A.A.A for 5 years in a row, Chef Jonathan Haloua and his team strive to offer a unique dining experience each season. Local ingredients and produce grown on our Farm are highlighted throughout our menu and weekly tasting menu. With a definite modernist approach to French Cuisine, we combine all the new cooking techniques to revisit classic French dishes. In addition to the food, an extensive wine list and impeccable service are the reasons La Fleur has become a dining destination.

www.restaurantlafleur.net

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La Fleur (Food is Good, Inc.)

Recruiting for: Cullinary Externs (May - October; housing provided) - Patissier - Saute Cook - Garde Manger - Stagiaire -

FOH Staff

27Table

Jonathan Haloua Executive Chef 5031 West Lake Road Mayville NY 14757

(716) [email protected] (716) 397-9392

Saskia Tounsi Pastry Chef



Turn-of-the-century architecture featuring natural cedar shingles, stone pillars and entry towers combine with rustic craftsman interiors to create an atmosphere of classic elegance in the 50,000 square foot clubhouse, the centerpiece for social and golf activities on the property. The Pequot Village Ballroom, which can accommodate more than 300 guests, is host to countless upscale weddings, golf tournaments and corporate meetings. Matches Tavern features modern tavern fare, serving breakfast, lunch and dinner daily. The private Dining Room, open exclusively to club members, offers a fine dining experience for lunch and dinner.

www.lakeofisles.com

Will Interview

Wednesday

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Lake of Isles - Troon Golf


41Table

Thomas Benton Young IV

'99Executive Chef 1 Clubhouse Drive North Stonington CT 06359

(860) [email protected] (860) 312-2106

James Veal Sous Chef

Graham Wilson Sous Chef

[email protected]

Magnolia Bakery opened in the summer of 1996 on a quiet corner in the heart of New York City's Greenwich Village. It was envisioned as a cozy, old-fashioned shop where people could come for coffee and something sweet. With its vintage American desserts and decor, customers often remark that walking into the Bakery is like taking a step back in time. In 2007, the original owner decided to pass her oven mitts to a new family she felt would maintain the integrity of what had become an iconic brand. And so, Steve Abrams, a veteran NYC restaurateur and consultant along with his wife and daughter, took over the Bakery. Since then they have slowly and thoughtfully expanded from one shop to six.

www.magnoliabakery.com

Will Interview

Wednesday

Magnolia Bakery

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Recruiting for: Bakers - Managers

97Table

Abigail Joslyn '07, '08 General Manager

[email protected]

Victoria Keough Vice President of Human Resources

Michael Owens Director of Operations 1841 Broadway, Suite 1111 New York NY 10023

(212) [email protected] (646) 349-1757



Our company currently owns Torrisi and Parm in Manhattan. We'll be opeing a new restaurant, Carbone, in February.

www.majorfood.comMajor Food Group

Recruiting for: All FOH and kitchen positions for new and current restaurants in our group.

33Table

Will Nazar General Manager 23 Waverly Place New York NY 10003


Dan Haar Chef de Cuisine - Torrisi

[email protected]

Andrew Lentz '10 Chef de Cuisine

[email protected]

Rob Reinsmith Chef de Cuisine - Parm

[email protected]

Maddi Summers '10 General Manager - Torrisi

[email protected]

Manursing Island Club is a private club located on the Long Island Sound in Rye, New York. It is known for its fine dining, beautiful view and popular Tennis programs. Dining in the Summer is available (5) nights per week with different menus each evening. In addition, on Friday and Saturday there are two venues for dining both casual and upscale serving as many as 350 people. Average number of covers per day 80-100 during the week and 250-350 on a weekend evening. We are proud to make the majority all of food products in house and on premise including baking and pastry.

www.manursing.com

Will Interview

Wednesday

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Manursing Island Club

Recruiting for: Culinary Externs - Summer Help - Line Cooks - Garde Manger

66Table

John Krall Executive Chef 1 South Manursing Island Rye NY 10580

(914) [email protected] (914) 967-6864

Austin Braswell '01 Executive Sous Chef



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, January 28, at 9 PM in the Multi-Purpose Room at the Student Recreation Center.

We are seeking candidates for the 2013 Voyage Leadership Development Program who will graduate by April 2013. Opportunities 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 a 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. Interested candidates should register their information prior to Career Fair at: http://collegejobs.marriott.com.

Candidates for externship will be considered for opportunities for approved sites. The following properties have made us aware that 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 & Ritz Carlton Grande Lakes, Orlando World Center, New Orleans Marriott, The Ritz Carlton Naples, The JW Desert Ridge Phoenix AZ, JW & Ritz Carlton Tucson, the New York Marriott Marquis - culinary only must be available to start in November or December, San Diego Marquis, JW San Antonio Hill Country Resort

www.careers.marriott.com

Will Interview

Wednesday

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Marriott International and The Ritz-Carlton

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Recruiting for: CA and B&P Externs at approved Marriott or Ritz-Carlton sites on the actively seeking list. Limited Voyage

Leadership positions - must be ready and willing to relocate.

104Table

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

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

We sell, service, and install Micros POS Hospitality Technology in the New York City and New Jersey markets. We are installed in many of the area's most successful restaurants and hotels. In addition to POS, we offer Surveillance Solutions, Digital Signage and Cloud Based Solutions.

www.microsnyc.comMicros Retail Systems, Inc.

Recruiting for: Sales Professionals

90Table

Edward Parrilla '88 Senior Inside Sales Representative 1500 Harbor Blvd. Weehawken NJ 07087

(201) [email protected] (201) 866-8282

Tom Zerrenner Sales Director

[email protected]



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

Recruiting for: Culinary Externs - Baking and Pastry Externs - Possible year-round opportunities.

94Table

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]

Nemacolin Woodlands is one of North America's premier resort destinations. Situated on nearly 2,000 acres, the Forbes Four-Star and AAA Four-Diamond resort features 320 luxurious guestrooms, suites, townhouses, and private luxury homes, including the Forbes Five-Star, AAA Five-Diamond, Falling Rock boutique hotel and clubhouse. In addition to the internationally acclaimed Woodlands Spa, the resort offers 36 holes of golf on two championship courses—the Pete Dye designed Mystic Rock and the traditional Links Course. For shooting of another sort, guests should visit our 30-station Shooting Academy, a sporting clays facility situated on 140 acres complete with a spacious lodge. Trail rides are available at the Equestrian Center, or for a more rugged trail experience, there’s the JEEP® Off Road Driving Academy offering guests the ultimate in off road adventures. For shoppers there are 14 specialty shops, plus nearby Uniontown boasts the ultimate outdoor store, Woodlands World. As the seasons change, our ski facilities for both downhill and cross-country enthusiasts, snowboarders and snow tubers kick into high gear, or for a different winter experience visitors can enjoy dog sledding. Nemacolin Woodlands also boasts an impressive collection of 15 restaurants and lounges, including the Forbes Five Star, AAA Five Diamond, Lautrec as well as a multi-million dollar art collection. For meetings and events, Nemacolin Woodlands offers 31,000 square feet of meeting and banquet facilities including four ballrooms, a 200-seat lecture hall, and 24 meeting rooms - making Nemacolin Woodlands the ideal setting for functions ranging from weddings to sales meetings. For those guests arriving by air, our on-property private airfield with 3,900-foot airstrip is available.

Nemacolin Woodlands Resort is one of only six resorts in the world to have Forbes 5 Star Award for lodging and dining. Our flagship restaurant, Lautrec, is 5 Star and 5 Diamond.

www.nemacolin.com

Will Interview

Wednesday

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Nemacolin Woodlands Resort


76Table

Sean Eckman Executive Sous Chef - Fine Dining 1001 Lafayette Drive Farmington PA 15437

(724) [email protected] (724) 329-6643

Paul Haines Executive Sous Chef - Casual Dining

[email protected]



The New Albany Country Club has been established as the premier private club in the Mid-West. The Club is located 12 miles northeast of downtown Columbus, Ohio in the heart of the New Albany Community. It is part of the New Albany Community vision to provide unparalleled recreation and social amenities and unsurpassed commitment to service in an exclusive environment.

www.nacc.com

Will Interview

Wednesday

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The New Albany Country Club, New Albany OH


46Table

Nicholas Arnold, C.E.C. Executive Chef 1 Club Lane New Albany OH 43054

(614) [email protected] (614) 939-8525

Tim Rodgers, C.E.C. '81 Executive Sous Chef

[email protected]

Newport Restaurant Group (NRG) is an employee-owned (ESOP) company that operates Castle Hill Inn and Resort, The Newport Yachting Center, the Mooring Seafood Kitchen and Bar, 22 Bowens Wine Bar and Grill, The Smokehouse Café, The Boat House Restaurant, Waterman Grille, and Trio.

NRG prides itself in employing only the finest in the culinary and hospitality industry. We believe in cultivating our team through hands-on mentoring and instruction, taking time to instill the highest regard for delivering exceptional quality and elegant service. Our businesses are diverse, providing our team with the opportunity for a variety of experiences throughout our organization. In addition to our restaurant and resort businesses, we operate a marina, parking, catered private events, and a series of public events, including The Great Chowder Cook-Off, The Sunset Music Concerts, The Irish Festival, The Taste of Rhode Island, Oktoberfest, The Newport International Boat Show, The Spring Boat Show, and the Providence Boat Show.

NRG is a symbol of quality in the hospitality industry. Castle Hill Inn and Resort was recently accepted as a member of the prestigious Relais & Chateaux association, a collection of the world's finest hotels and restaurants. In addition, Castle Hill has been honored with such distinctions as Wine Spectator Awards, Travel and Leisure's "Top 500 Best Hotels in the World" and Conde Nast Traveler's "Gold List of World's Best Places to Stay." And our flagship Newport restaurants, The Mooring and 22 Bowens, are repeat winners of prestigious Wine Spectator and Wine Enthusiast distinctions.

www.newportharbor.com

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Newport Restaurant Group & Castle Hill Inn

Recruiting for: Culinary and Baking & Pastry Externs (May - October; Housing!) - All levels of experience: Line Cooks -

Prep Cooks - Pastry Cooks

85Table

Karsten Hart Executive Chef

[email protected]

Brian Mansfield Corporate Exectuive Chef 366 Thames Street - PO Box 399 Newport RI 02840

(401) [email protected] (401) 849-9655



The North Shore-Long Island Jewish Health System was founded in 1997 with the merger of the North Shore Health System and LIJ Medical Center, creating a healthcare network that now includes 16 hospitals, The Feinstein Institute for Medical Research, rehabilitation and skilled nursing facilities, a home care network, a hospice network, and progressive care centers offering a range of outpatient services. Headquartered in Great Neck, New York, North Shore-LIJ is the largest integrated health system in New York State, based on patient revenue, and the third-largest, nonprofit, secular healthcare system in the United States, based on number of beds. Its service area encompasses more than 7 million people in Long Island, Manhattan, Queens, and Staten Island. With more than 44,000 employees, North Shore-LIJ is the largest employer on Long Island and the third-largest private employer in New York City.

www.northshorelij.com

Will Interview

Wednesday

North Shore-LIJ Health System

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Recruiting for: All levels of positions available within our hospitals' Nutrition and Food Services Departments. Examples may include chef and management positions.

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Joshua Strugatz Associate Executive Director of Administration 101 St. Andrews Lane Glen Cove NY 11542


Joanne Bentson Associate Executive Director

(516) 562-4050

Michael Kiley Director

[email protected]

Carol Vorperian Director

(516) 562-4050

We operate four award winning restaurants. Each Northstar Cafe is unique, but all are fast-paced, extremely popular restaurants that regularly serve more than 800 guests a day. Our cuisine is literally rooted in our Ohio soil. Working with dozens of local and organic producers, our entire menu, including our pastries and breads are prepared from scratch in beautiful, open kitchens.

Northstar Cafe strives to bring together caring, intelligent people with demonstrated leadership ability, optimism, and a relentless drive to succeed. We have kitchen and dining room management positions available. Our strong management culture is one of a kind. We provide our new managers with four months of formal training, followed by ongoing performance-based coaching in an exciting, challenging, and entrepreneurial work environment.

Northstar, founded in Ohio’s vibrant state capital of Columbus, is a rapidly growing restaurant company known for it’s exceptional, ingredient driven cuisine, fantastic design, uncommon values, and remarkably friendly people. Our team is full of extraordinary people, and we share the singular goal of ensuring that Northstar remains a vibrant, progressive, and inspiring restaurant company. Around here, making others happy just comes with the job description. If you love food, and want to change the world, here’s your chance to make a career of it. You’ll work hard, but the job comes with more than a few perks, including excellent salaries, and industry-leading benefits.

www.thenorthstarcafe.com

Will Interview

Wednesday

Northstar Café

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Recruiting for: Managing Partners

8Table

Kevin Malhame Partner 4215 North High Street Columbus OH 43214


Darren Grieves Managing Partner



The Ocean House in Watch Hill, RI, is devoted to creating enduring relationships with our guests and members by providing highly personalized service and gracious hospitality in an informally elegant atmosphere. The OH! Spa at the Ocean House has been awarded the coveted 5 Stars from Forbes Travel Guide, becoming one of 30 5-Star rated spas in the world while our Resort and Seasons Restaurant have been awarded 4 Stars. Service is executed at the highest level at the Ocean House. Seasons is the Ocean House's fine dining restaurant of farm-to-table cuisine. Our chefs work closely with local farms to obtain the best ingredients available in New England, which allows for dishes to change daily based on what is feshest and just harvested. Seasons received 3 stars from Rhode Island Monthly on its first year (9/10), and is one of Esquire Magazine's 11 Spots Not to Miss (2010). The Club Room is our Members Dining Room. A Bistro menu features a charcuterie program, along with dishes that are seasonally driven.

The Ocean House is a Five Diamond AAA hotel and a member of Relais & Chateaux. Also, the Travel + Leisure Best Awards 2012, voted on by Travel + Leisure readers, ranked the Ocean House as the #4 Top Resort in the Continental U.S. and #60 Top Hotel in the World. Reopened in the fall of 2012, the Weekapaug Inn is located in the peaceful community of Weekapaug, RI, with sweeping views of Quonochontaug Pond and the Atlantic just beyond. Inspired by classic Cape-Cod style, the building is covered with red cedar shingles, accented by dark brown trim. The property features 27 guest rooms and four Signature Suites, with farm-to-table fine and casual dining and boutique event space. As the sister property to the Ocean House, located just five miles away in Watch Hill, RI, guests of the Weekapaug Inn enjoy access to all of the amenities and facilities at the resort including, five restaurants, a private beach, activities and programming, yachting, the OH! Spa, and others.

The Ocean House and Weekapaug Inn are Equal Opportunity Employers.

www.oceanhouseri.com

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Ocean House & Weekapaug Inn

Recruiting for: Culinary Externs (Ocean House). Seasonal and full-time Line Cooks at both properties.

15Table

Jennifer Backman Executive Chef

[email protected]

Henry Jordan Executive Sous Chef

[email protected]

Kendra Kabeary Assistant Human Resources Manager One Bluff Avenue Westerly RI 02891

(401) [email protected] (401) 584-7044

Ocean House Restaurant is located on the waters edge in Cape Cod, MA and offers elegant dining in casual surroundings with relaxing views. Chef Silvestri and his team create seasonal menus of fusion cuisine with a local influence.

www.oceanhouserestaurant.com

Will Interview

Wednesday

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Ocean House Restaurant


72Table

Anthony Silvestri '95 Executive Chef 421 Old Wharf Road Dennisport MA 02675


Nick Branchute Executive Sous Chef

Mike Jacek '08 Sous Chef



Ocean Properties is a premier food and beverage driven company with multiple four diamond resorts in the Northeast. The Sagamore Resort and Spa are located on pristine Lake George. Samoset Resort,with world class golfing, along Maine’s coastline and the West Street Hotel, along with the Harborside Hotel and Marina, are nestled in between the coastal village of Bar Harbor and the wild nature of Acadia National Park, all with multiple world class food and beverage outlets creating innovative made from scratch cuisine. Being one of the largest privately held hotel operating and development companies in the United States, Ocean Properties operates some 100 hotels across the US and Canada under brands such as Hilton, Marriott, Westin, and Sheraton. Our Northeast resorts include the Sagamore Hotel, Wentworth Marriott, Bar Harbor Resorts, and Samoset Resort. The company also has shopping centers, restaurants, and other real estate holdings and owns Canadian hotel management company Atlific Hotels & Resorts. Ocean Properties is a private, family-owned company founded by Thomas Walsh, who built Maine's first franchised Holiday Inn in 1969.

www.oplhotels.com

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Ocean Properties

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chefs - FOH Management

58Table

Tom Huling '95 F&B Director - Bar Harbor Resorts

[email protected]

Ryan Phillips Regional Chef - Ocean Properties 1000 Market Street Portsmouth NH 03801

(603) [email protected] (207) 288-3089

Adam Savage, CEC Executive Chef - Sagamore Resort

[email protected]

The Foodworks department at the Omega Institute for Holistic Studies is seeking passionate, goal-oriented CIA graduates for our 2013 season! We are looking for cooks, firsts cooks and sous chefs to help produce up to 2200 plant-based meals a day in our farm-to-table kitchen. Join our seasonal staff community, from April to October, and receive room and board, access to numerous staff classes and events, a small stipend, and the experience of a life time while perfecting your craft.

Will Interview

Wednesday

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Omega Institute

Recruiting for: Culinary Externs - Cooks - Sous Chef

64Table

Briita Larsen Human Resources Manager 150 Lake Drive Rhinebeck NY 12572


Jessica Demayo Dining Services Manager

dining [email protected]

Robert Turner '11 Executive Chef

[email protected]

We are a contract food service company specializing in venues in sporting events and stadiums, as well as convention centers and cultural/arena venues. Most recently we have made quite an impact into the foodservice in many Indian casinos throughout Arizona and Oklahoma.

www.ovationsfoodservices.comOvations Food Services

Recruiting for: All levels of culinary positions in our venues throughout the United States and Canada.

31Table

Tom Rather Recruiting Manager 18228 US Highway 41 North Lutz FL 33549

(813) [email protected] (813) 283-4930

David Specht Vice President of Human Resources

[email protected]



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

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Peter Callahan Catering

Recruiting for: Culilnary Externs (Folcroft, PA location) - Sous Chefs - Pastry Chefs

30Table

Beth Parker Executive Chef 137 West 25th Street - 4th Floor New York NY 10001

(212) [email protected] (212) 327-1096

The Pierre is pleased to announce its new partnership with the Maccioni Group!

In Fall of 2012, The Pierre debuted the namesake restaurant of legendary Chef Sirio Maccioni: Sirio Ristorante. Sirio New York is now the sister restaurant to Sirio Las Vegas and part of the Maccioni's group of restaurants that includes Le Cirque and Osteria Del Circo.

Headed by Michelin rated Italian Chef Filippo Gozzoli, the restaurant will offer a menu of traditional and contemporary dishes with Florentine, Tuscan, and Parisian overtones. The wine selection includes Italian vintages, with a knowledgeable sommelier readily available during dinner service. Inspired by the Tuscan standards of Sirio's youth, the restaurant is now a reflection of his culinary panache and refined style. Diners can expect to see him in the restaurant.

Preeminent hospitality interior designer, Adam Tihany, has recreated the space to reflect the new concept. Known for his sophisticated approach, Tihany is responsible for the design of Charlie Palmer, Thomas Keller, and Pierre Gagnaire. Sirio Ristorante will bring old-time Italy to you!

www.tajhotels.com/thepierreThe Pierre New York, A Taj Hotel

Recruiting for: Managerial Sous Chef (Supporting Main Kitchen, Restaurant, and Banquets). Banquet Cook - Restaurant Line Sous Chef (Tournant)

68Table

Rebecca Weiner Employment Specialist 2 East 61st Street at 5th Avenue New York NY 10065

(212) [email protected] (212) 940-8141

Ashfer Biju Executive Chef

[email protected]

Filippo Gozzoli Executive Restaurant Chef - Sirio Ristorante

filippo.gozzoli!siriony.com

Alexandra Sirianni Human Resource Coordinator

[email protected]



The Pump Room restaurant offers reasonably priced, delicious favorites in a relaxed, comfortable, and exciting environment. The new food concept was created by world-renowned chef and 2011 James Beard award winner Jean-Georges Vongerichten. Original Pump Room menu classics were reinvented and recreated by Jean-Georges, providing his special touch and amazing style. He will support local purveyors, regional flavors, and offer a “farm to table” experience. At night, the restaurant's bar transforms into a supper club recapturing the glamour of the 1930s and 1940s with a modern twist. Offerings include late night tapas style small plates, local, domestic, and international draught and bottled beer, exotic, specialty cocktails by our own mixologist, and great music.

www.pumproom.com

Will Interview

Wednesday

Pump Room

Recruiting for: Line Cooks

86Table

Samantha Sales Human Resources Generalist 1301 North State Street Chicago IL 60610

(312) [email protected] (312) 787-4760

Moosah Reaume Executive Chef

[email protected]

Quaker Ridge Golf Club is a prestigious, private club located just 30 minutes north of NYC. Proudly ranked the #40 golf course in America, Quaker Ridge offers member dining in four different venues, a new $2 million employee housing facility and the opportunity for exposure to a diverse range of culinary practices and services. Culinarians will have the opportunity to work closely with the Chef and Sous Chef on a daily basis.

www.quakerridgegc.com

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Quaker Ridge Golf Club

Recruiting for: Culinary Externs and Graduates for busy 2013 summer season. Start dates vary between April and May, ending in September and October.

79Table

Jonathan Dorf Executive Chef 146 Griffen Avenue Scarsdale NY 10583

(914) [email protected] (914) 725-1161

Rhianon Evans Sous Chef

The Quechee Club is Vermont's premier four-season club. Quechee's facilities include two 32-hole championship golf courses, a ski hill, a tennis center featuring eleven courts, Lake Pinneo, a health club, indoor/outdoor pools, a squash court, and a polo field. The clubhouse is home to formal dining as well as hosting large banquets, weddings and business meetings.

www.quecheeclub.com

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The Quechee Club


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Juliann Osterlund Human Resources Manager P.O. Box 1301 3268 Quechee Main Street Quechee VT 05059

(802) [email protected] (802) 299-2150

Michelle Dougherty Clubhouse Manager

[email protected]

Morgan Lory '99 Executive Chef

[email protected]



The Roaring Gap Club was founded in 1894 by a group of wealthy industrialists.“To the early mountaineers, Roaring Gap was the area between two peaks of the Blue Ridge that amplified the roar of the wind…”, but to those who spend their summers here, many every summer of their lives, Roaring Gap is a part of them. The Employees at the Roaring Gap Club have a unique opportunity to become part of a rich, long-lasting tradition of Ladies and Gentlemen serving Ladies and Gentlemen.

The Roaring Gap Club values its most recognized asset—Our Employees. As an employee of the Roaring Gap Club, you will find the club is continuously making efforts to upgrade the working and living facilities of its employees. Recent renovationsinclude new additional work space and new appliances in the club’s kitchens, complete renovations of the Golf Grille, Pro Shop, Tennis Shop and dining rooms. The employee houses and lodge have recently undergone major renovations including a new roof, hardwood floors, heating and air conditioning and a state of the art fire detection and suppression system. Furniture and appliances are continuously being upgraded. Employment at the club includes (at no cost to the employee): private housing or semiprivate lodge rooms. Quality staff meals are provided for both lunch and dinner by the club’s Chefs. Employees also have access to the club’s recreation facilities at no charge.• 18 hole Donald Ross designed golf course and driving range• Tennis Center includes 6 clay courts, 1 har-tru court and 1 platform paddle tennis• State of the art Nautilus fitness center and weight room• Heated swimming pool• 57 acre Lake Louise provides access to catch and release fishing, canoes, kayaks and a white sand swimming beach• Basketball court and playground• Picnic and grill areas

www.roaringgapclub.com

Will Interview

Wednesday

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Roaring Gap Club - North Carolina


100Table

David Wohrle Executive Chef 2663 Roaring Gap Drive Roaring Gap NC 28668

(336) [email protected] (336) 363-2758



CALLING ALL CHEFS FROM NORTHERN NJ!!! RoNetco Supermarkets is a leader in the supermarket industry in Northwest New Jersey. Opportunities abound for recent grads or soon to be grads who aspire to apply their CIA skills in a practical environment with this highly innovative and 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!

Can you see yourself operating and orchestrating a high volume, production-driven bakery in a very busy supermarket environment? Opportunities abound with RoNetco Supermarkets. Focus on the customer remains constant while providing a wide variety of fresh, tasty and sought-after products that are plentiful without sacrificing attention to detail, and artistic capability. Baking skills, knowledge of ingredients, and stamina to teach, train and lead others while selling, merchandising and marketing products offers the CIA graduate with practical experiences that are essential ingredients for a successful career.

www.shoprite.com

Will Interview

Wednesday

RoNetco

Recruiting for: Pastry Chefs - Cake Decorators - Leaders In Training

36Table

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

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

Christopher Corvasce '11, '12

Executive Chef

Dan LeClech Operational Supervisor, Food Services

[email protected]

Melissa McGarrigle Executive Pastry Chef

Round Hill Club is an exclusive club located in Greenwich, Connecticut. We offer various activities such as golf, tennis, squash, skeet and pool to our membership. We also offer our our membership dining facilitities which include a formal dining room, grill room and snack bar during the summer.

www.rhclub.org

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Round Hill Club

Recruiting for: Culinary Externs - Line Cooks - Snack Bar Supervision

62Table

Zoltan Toth '06 Assistant Manager 33 Round Hill Club Road Greenwich CT 06831

(203) [email protected] (203) 869-4881

Eduardo Castillo Executive Chef

[email protected]

Michael Territo Club House Manager

[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. We have locations and opportunities coast to coast.

www.sagedining.comSAGE Dining Services, Inc.

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Recruiting for: Nationwide Opportunities: Food Service Directors - Assistant Food Service Directors of Catering, Production, Service - Executive Chefs - Lead Cooks

95Table

Thomas Ankner '98 District Manager

[email protected]

Jim Dermody District Manager

[email protected]

Gary Fugman District Manager

[email protected]

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

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

Debuting a new look in spring 2013, Sanderling Resort emerges from a multi-million dollar refresh, beckoning families and couples back to its picturesque shores on the Outer Banks of Duck, North Carolina. Featuring 96 guest rooms and suites and five rental homes set on 13 acres and almost completely encircled by the Atlantic Ocean, and the serene Currituck Sound, multi-generational travelers will discover two new pools with inviting fire pits for gatherings, a tranquil spa offering indigenous healing treatments and miles of uninterrupted beauty, including a nearby Audubon Sanctuary at the Outer Banks only true resort.

A refreshed arrival experience will greet guests with an open and welcoming lobby area including the new Beach House Lobby Bar. The resort is also home to Kimball's Kitchen, a lively new steak, seafood and raw bar concept boasting dramatic views of the sound. The Lifesaving Station and No. 5 Bar, housed in a national historic building and offering inside and outside dining focuses on locally sourced coastal Carolina cuisine appealing to all generations. The new Sandbar will welcome guest for beach and poolside libations in a casual outdoor deck setting. With more than 12,000 square feet of updated indoor and outdoor event space, brides and meeting planners will find a venue to suite every taste; each with a touch of southern hospitality and relaxed, yet luxurious amenities.

www.sanderling-resort.com

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Sanderling Resort

Recruiting for: Culinary Externs - Line Cook - Pantry Cook - Pastry Cook

43Table

Jeffrey Russell '94 Director of Food & Beverage Operations 1461 Duck Road Duck NC 27949

(252) [email protected] (252) 261-7551



Sebasco Harbor Resort is located on 550 acres along Maine's mid-coast. Now in its 84th season, Sebasco is an authentic Maine resort with breathtaking views, incredible amenities and fabulous dining options.

www.sebasco.com

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Sebasco Harbor Resort

Recruiting for: Culinary Externs - All Front-of-the-House and Kitchen Positions

35Table

Michael Lynch General Manager

[email protected]

Eric Walker '08 Executive Chef Post Office Box 75 Sebasco Estates ME 04565


Shelter Harbor Golf Club is a private, member owned facility on Rhode Island's southern border. The Club was built in 2005 and features a spectacular 18 hole course, an additional 9 hole course and a 25 acre practice facility. The golf course, designed by award winning architects Michael Hurdzan and Dana Fry, has drawn a sophisticated and well traveled membership clientele that expects excellence in the Food and Beverage operations.

The 130 seat dining room serves a la carte lunch and dinner, ranging in cover counts from 40-140. Banquet events such as weddings, golf outings, private parties and member functions are as large as 350, but are most often in the 100-200 range.

In the kitchen at Shelter Harbor, we feature an immaculately clean facility. We purchase the very best wholesome and seasonal products that we can attain for our dining clients, including local produce, organic and free range proteins from the nation's best ranches, and seafood from operations as small as one boat or as large as the leading operation in Boston. In all that we do, we try to take advantage of the mini seasons within the seasons, with the dinner menu changing as often as every two weeks. As examples, we run local striped bass until the quota is reached, ramps and fiddleheads until they are gone, and local greens, corn and tomatoes from farms just down the road.

Our dining clientele has an adventurous love of food, affording us the opportunity to run an exciting array of dishes such as foie gras, oysters, terrines, sushi and sashimi, oxtail, duck, skirt steak, etc., and see them all sell and do well. With the exception of our bread, everything in our kitchen, including pastry, is from scratch.

www.shgcri.com

Will Interview

Wednesday

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Shelter Harbor Golf Club

Recruiting for: Culinary Externs - Line Cook - Banquet Cook - Garde Manger

11Table

Joey Abitabilo Executive Chef One Golf Club Drive Charlestown RI 02813

(401) [email protected] (401) 322-9700

Joshua Scott '02, '04 Executive Sous Chef

[email protected]



Shoprite Supermarkets, Inc. (SRS) is a member in the Wakefern Food Cooperative that owns and operates 32 stores located in Westchester, the Hudson Valley, Albany and New Jersey. SRS is growing and has opened 6 new stores in the past 3 years with additional new store openings and remodels slated for 2013. With growth, SRS has focused on growing to meet the needs of our shoppers that are asking for stores with full culinary programs. We are seeking Chefs, Managers, and Team Leaders to work in our Chef Departments, Gourmet Cheese, and Deli Departments. At ShopRite our skilled food service team members blend their experience, knowledge, passion and high quality food to deliver a new value experience for our customers. We strive to be the first resource when it comes to food by providing a knowledgeable, caring staff and a dedicated “Chef Selection” program that our customers can be proud to take home and call their own. The increased demand for full culinary programs combined with the growth of both new and existing stores provides a need to onboard skilled professional “foodies” to our team. Join us in the next evolution of the food service.

www.shoprite.com

Will Interview

Wednesday

ShopRite Supermarkets, Inc.

Recruiting for: Head Chefs - Cheese Mongers

20Table

Robert Petrie '80 Executive Chef 176 North Main Street Florida NY 10921

(845) [email protected] (845) 651-2783

Arthur Wise '94 Lead Chef

In addition to being voted one of the top 100 most prestigious country clubs in the United States, Sleepy Hollow Country Club is also one of the most picturesque. The Club offers 2 C.B. Macdonald designed courses, an outstanding 18 hole course as well as a 9 hole course. The riding facility includes an indoor ring and 2 outdoor rings plus the use of the 900 acres of beautiful Rockefeller trails. There are 10 clay tennis courts and a swimming pool serviced by a cafe and locker rooms. The main Club House boasts a ballroom, library, grill room, formal dining room, 18 guest rooms, golf shop and locker rooms. For winter sports there is a 3 court squash building, 4 paddle tennis courts, a skeet/trap/log cabin lodge facility and a golf teaching/practice center.

www.sleepyhollowcc.org

Will Interview

Wednesday

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Sleepy Hollow Country Club

Recruiting for: Culinary Externs - Full-Time Line Cook - Part-Time Cooks

9Table

Alberto Tirrito '96 Executive Chef 777 Albany Post Road Scarborough NY 10510

(914) [email protected] (914) 941-4079

The Soho House Group is a collection of private members' clubs, hotels and restaurants for those in the film, media and creative industries. The company has establishments throughout the UK, Europe and the USA. All our kitchens serve seasonal, farm to fork cuisine, with emphasis on high quality ingredients. Please visit www.sohohouse.com andwww.cook-house.info.

www.sohohouseny.com

Will Interview

Wednesday

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Soho House New York

Recruiting for: Culinary Externs - Club Cooks

17Table

Allison Tourville Human Resource Manager 29-35 Ninth Avenue New York NY 10014

(212) [email protected] (646) 253-6294

Joanna Targonski Human Resource Coordinator

[email protected]

Julia Taylor-Brown Cookhouse Coordinator

[email protected]



Nantucket Island is a famous island off the coast of Cape Cod with significant history dating back to the first European settlers and the whaling industry. It is a beautiful island with many activities from fishing, golf, windsurfing, and biking to just relaxing on the beach. During the summer months, Nantucket’s population rises from 10,000 to approximately 100,000 people in the summer. Therefore, this small island is extremely busy and tourism is a major source of income to many islanders.

Who we are: Something Natural is a bakery and sandwich shop that sells freshly baked bread and prepares unbelievable sandwiches made to order. For over 30 years, Something Natural has developed a superb reputation for its quality breads, its variety of sandwiches, and its delectable cakes and cookies. Something Natural is open for retail business from April through October, however we wholesale our bread all year to the many local restaurants and grocery stores. Something Natural is a great place to work, but please be prepared; it can be a very hectic commercial environment as well. Why Externs: Living on Nantucket, we face many employment challenges. The cost of living, crazy summer months, and quiet winters have created a shortage of qualified and enthusiastic bakery workers. It has been our pleasure to be able to fill both our short-term employment needs while providing the students with a rewarding experience and our long-term needs by hiring externs for full-time positions upon graduation.

www.somethingnatural.com

Will Interview

Wednesday

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Something Natural

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

23Table

Nate Kalista '10 Bakery Manager 50 Cliff Road Nantucket MA 02554

(508) [email protected] (508) 228-6604

Kelsey Pinkall '10 Assistant Manager

[email protected]

A spectacular seaside retreat situated on 57 acres of shoreline fringed with tall spruce woodland. Recognized as one of the best family resorts in Maine, our historic vacation destination offers a variety of accommodations: 56 modern guestrooms in 8 traditional lodges, 16 classic cottage rooms, 9 guestrooms and suites in the historic Main Inn and 4 townhouses. Spruce Point Inn is recognized as one of the top dining spots in Boothbay Harbor and along the Maine Coast. Our three restaurants – 88, Bogie’s and Deck – offer a variety of Maine dining options. Open to the general public, each restaurant offers a mix of traditional favorites and unique native dishes. Executive Chef Stiles uses local Maine seafood, locally grown produce and herbs from our own garden to offer you a quintessential Maine dining experience.

The Inn serves breakfast, lunch, and dinner. A continental breakfast buffet is served each day from 8 to10 am in 88, our main dining room. A la carte options are also available. Beginning in late June, lunch is served daily from noon to 2:30 pm at the oceanfront Deck. Dinner is served daily from 6 to 9pm in either our spectacular oceanview dining room, 88 or our casual bistro, Bogie’s. The Inn’s lounge opens at 5pm daily.

Featured in several national publications, the Inn has won two Gold Medals, a Silver Medal, and two People’s Choice awards at the Maine Lobster Promotion Council’s annual “Most Creatively Prepared Lobster Dish” competition.

www.sprucepointinn.com

Will Interview

Wednesday

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Spruce Point Inn Resort and Spa

Recruiting for: Culinary Externs - Seasonal F&B Positions

74Table

Joseph Bedard Director of Human Resources 88 Grandview Avenue Boothbay Harbor ME 04538

(207) [email protected] (207) 633-6347

Peter Stiles Executive Chef

[email protected]



Known as “The Greatest Yacht Club in the World”, the St. Francis Yacht Club has a history rich in tradition, camaraderie and yachting. Founded in 1927 with the mission to promote yacht racing on the San Francisco Bay and around the world, for decades the Club has put forward some of the world’s most renowned sailors. Arguably one of San Francisco’s most prestigious waterfront facilities, the clubhouse offers members and their guests unsurpassed views of the Golden Gate Bridge, Alcatraz, the Presidio, the Palace of Fine Arts and of course the San Francisco Bay. At the St. Francis Yacht Club sailing is a spectator sport; the Club’s Race Deck allows members to enjoy some of the world’s largest regattas up close. The Club’s history and traditions are showcased throughout the Clubhouse and reflected in our museum-quality model collection and maritime art.

www.stfyc.com

Will Interview

Wednesday

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St. Francis Yacht Club


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Pam Brewer Human Resources Manager 700 Marina Blvd./On The Marina San Francisco CA 94123


Bruno Massuger Executive Chef

[email protected]

The Taco Truck (TTT) provides the most delicious tasting and freshest authentic Mexican street food. TTT was born from a unique fast-casual Mexican taqueria concept. Our vision is to bring tacos back to their essence - food deeply rooted in the culture of Mexican street vendors. We've built upon these traditional recipes and flavors to activate your palettes and offer them in a uniquely engaging environment at our trucks and in our restaurants so that our customers can maximize their taco enjoyment. There are three central principles that guide us in every aspect of our business: serving food that is truly authentic to the taquerias of Mexico, minimizing our negative impact on the planet and remaining active in our neighborhood through ongoing community involvement.

www.thetacotruck.comThe Taco Truck

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Recruiting for: Service Managers - Kitchen Managers

14Table

Chris Viola Director of Operations 309 Court Street Hoboken NJ 07030

(201) [email protected] (201) 683-4046

Paris Retana '09 Culinary Director

[email protected]

ThinkFoodGroup, founded by culinary innovator and celebrated chef José Andrés and his longtime partner Rob Wilder, is the talented team responsible for Washington, DC's award-winning dining concepts Jaleo, Zaytinya, Oyamel, America Eats Tavern and minibar by José Andrés. In addition, TFG operates Los Angeles' celebrated destination, The Bazaar by José Andrés at the SLS Hotel at Beverly Hills, and at The Cosmopolitan of Las Vegas, a reimagined Jaleo, the intimate 8-seat destination é by José Andrés, and a Chinese-Mexican concept called China Poblano. TFG is also behind José Andrés' creative and cultural endeavors such as cookbooks, television programming, project development, education, and philanthropy.

www.thinkfoodgroup.com

Will Interview

Wednesday

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ThinkFoodGroup

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Recruiting for: Culinary Externs (at approved sites) - Cooks - Sous Chefs - Stagiers - Restaurant Managers

2Table

Laura Smith Recruiter 717 D Street NW 6th Floor Washington DC 20004


James Gee Head Chef - Jaleo

[email protected]



Topper's and the Brant Point Grill are located on Nantucket Island, MA and are owned by Nantucket Island Resorts. Topper's Restaurant is a modern new American fine dining restaurant and is one of only 3 restaurants in Massachusetts to win the Wine Spectator Grand Award. The Brant Point Grill is a modern new American steakhouse featuring three meals a day including a Sunday brunch. The Brant Point Grill also boasts a large wedding and banquet facility, harbor side dining and an award-winning wine cellar.

If you are interested in a FOH Supervisory or FOH Intern position, please send your cover letter and resume prior to Career Fair to: Jonathan Ruppert '97, Director of Food & Beverage, White Elephant, 50 Easton Street, P.O. Box 2580, Nantucket, MA 02584. [email protected]. Positions are April - November.

www.nantucketislandresorts.com

Will Interview

Wednesday

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Topper's/Brant Point Grill

Recruiting for: Culinary and B&P Externs (at Topper's and Brant Point Grill). Graduates for All Positions.

82Table

Fred Bisaillon Executive Chef P.O. Box 2580 Nantucket MA 02584

(508) [email protected] (508) 228-1930

Khaled Hashem NIR Managing Director

[email protected]

Jonathan Ruppert '97 Corporate Director of Food and Beverage

[email protected]

Owned by Donald Trump, Trump National Golf Club is a private, developer owned club which opened in 2002. TNGC is an exclusive high end club with over 300 members and is located 40 minutes from New York City. The facility includes two Jim Fazio designed 18 hole golf course, tennis courts, basketball court, Olympic sized pool, along with private cottages and suites for over night accommodations.

The refined, elegant atmosphere of the clubhouse lends itself to weddings, corporate functions, holiday celebrations or any other event of your dreams. The richly appointed library is perfect for intimate lunches and informal gatherings. The main floor boasts the Grand Ballroom and Bar. With its magnificent windows soaring from floor to ceiling, the Grand Ballroom affords sweeping views of the grounds and can accommodate events for up to 300 guests.

Our culinary focus is new American fare with inspirations from contemporary styles of cooking to classical preparations.

Trump National Golf Club in Bedminster, New Jersey, is New Jersey's most exclusive country club.

www.trumpgolf.com

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Trump National Golf Club Bedminster

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Recruiting for: Culinary Externs - Line Chefs - Sous Chefs - Banquet Chefs - Garde Manger - Poolside Grill Chefs - Saute. Front-of-the-House: Banquet Captains - Servers - Assistant Managers

53Table

Andrew Kiser Food and Beverage Manager 900 Lamington Road Bedminster NJ 07921

(973) [email protected] (908) 470-4500

James Haberstroh '07, '09 Chef de Cuisine

[email protected]



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

Will Interview

Wednesday

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Turning Stone Resort Casino

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

Line Cook - Broiler Cook - Cook - Bakers

91Table

Jason Drysdale Director of Culinary Operations 5218 Patrick Road Verona NY 13478

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

Francesc Mari Pamies Executive Sous Chef

[email protected]

The Tuxedo Club is a distinctive social institution that, since 1886, has provided its members, their families, and guests with recreation and refuge in the close environs of Metropolitan New York City. The Club’s unparalleled grounds, varied sporting venues, and multiple clubhouse facilities offer year-around enjoyment for all ages and make it one of the most unique private clubs in the world. Facilities include golf, five racquet sport venues, boathouse, fitness facility, swimming complex, ice skating rink, and two architecturally renowned clubhouses, all of which provide the diverse membership with opportunities for social interaction. Our professional staff strives to provide service without compromise. A governing board of members maintains this unique environment in a manner consistent with prudent financial stewardship and common interests. Members embrace a shared tradition of congeniality, high standards of personal conduct, and continuity of family association. The celebrated traditions of sport, civility, and a commitment to excellent facilities and services will always be the hallmarks of The Tuxedo Club. For 125 years, The Tuxedo Club has dedicated itself to providing members with a warm, attentive, and refined club experience, and that tradition is timeless.

www.thetuxedoclub.org

Will Interview

Wednesday

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Tuxedo Club

Recruiting for: Culinary Externs - Sous Chef - Seasonal Cooks and Sous Chef

55Table

Richard Nielsen '90 Executive Chef 1 West Lake Road Tuxedo Park NY 10987

(845) [email protected] (845) 351-7344

Bailey Miller Operations Manager

[email protected]



All types of opportunities within the active duty Army. Many culinary vocations are available.

www.goarmy.comU.S. Army/U.S. Army Reserve Recruiting

Recruiting for: United States Army and United States Army Reserves

44Table

Danny Gordon Staff Sergeant

[email protected]

Steven Mereand Sergeant First Class 2020 South Road Poughkeepsie NY 12601

(518) [email protected] (845) 298-0641

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

Will Interview

Wednesday

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UNIDINE Corporation

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Recruiting for: Culinary Externs (New Jersey) - Culinary and Management - (No baking and pastry positions)

103Table

John Bittner Director of Human Resources 1000 Washington Street Boston MA 02118

(617) [email protected] (617) 456-4409

Peter Carabillo Director of Human Resources

[email protected]

Varano's is a stand alone Italian Restaurant featuring high quality Italian cuisine, utilizing fresh ingredients, and featuring an all-Italian Wine list with over 200 selections. Varano's is part of a group of restaurants owned by Richard and Sherri Varano. We also own Billy's Chowder House and FireNBrew restaurant.

www.varanos.com

Will Interview

Wednesday

Varano's Italian Restaurant

Recruiting for: Cooks - Line Cooks

54Table

Richard Varano '79 Owner 60 Mile Road Wells ME 04090

(207) [email protected] (207) 646-4148

Steve Ogden '01 Executive Chef

[email protected]

Roger Sibley General Manager

[email protected]



Vineyard Golf Club is a private club on Martha's Vineyard in Edgartown, Massachusetts. Featuring world class golf on one of the best managed organic courses in the world, the Vineyard Golf Club is unique and exciting venture. Beautifully appointed, our dining room offers exceptional cuisine and service in a relaxed yet sophisticated environment. Members and guests revel in the fresh local culinary creations of Chefs Mark Chaput and Anthony Rabeni. The restaurant is reputed to be one of the finest on the Island. We offer free housing to Culinary employees.

www.vineyardgolf.com

Will Interview

Wednesday

Vineyard Golf Club

Recruiting for: AM and PM Line Cooks - AM and PM Pantry Cooks - AM Sous Chef

6Table

Mark Chaput Executive Chef 100 Clubhouse Lane - P.O. Box 9 Edgartown MA 02539

(508) [email protected] (508) 627-7732

Anthony Rabeni '02 Chef de Cuisine

[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.

RANGE by Chef Bryan Voltaggio offers modern interpretations using seasonal ingredients from the Mid-Atlantic region prepared through classic and progressive techniques in the open kitchens from salumeria, bakery, and raw bar featuring Chesapeake shellfish to the rotisserie and wood fired hearth where meat, poultry, and game are carefully treated to showcase the craftsmanship of the chefs.

www.voltrestaurant.com

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VOLT - Family Meal - Range

Recruiting for: Culinary Externs (VOLT) - Variety of FOH and BOH positions in all locations.

51Table

Stephanie Betteker Assistant to Bryan Voltaggio

[email protected]

Johna Ritchie '09 General Manager 228 North Market Street Frederick MD 21701




KGNY is a group of restaurants owned and operated by Executive Chef Kurt Gutenbrunner. Kurt’s New York City empire began in 2000 with the opening of his first restaurant, Wallsé, which holds two stars from the New York Times as well as a coveted Michelin star. Over the past twelve years, Kurt has spread his Austrian hospitality all over the city with Café Sabarsky, Blaue Gans, Café Kristall, and his winebar, The Upholstery Store. KGNY holds its restaurants to the highest standards and serves different variations of traditional Viennese cuisine with a contemporary twist. From his exquisite Sachertorte, to creamy White Asparagus Soup, to the most delicate Weiner Schnitzel, Chef Kurt’s cuisine is unmatched. KGNY also prides itself on its dedication to the arts. Wallsé and Café Kristall display works from Julian Schnabel’s private collection. Cafe Sabarsky is located in The Neue Galerie, and every detail down to the glasses and lamps in each restaurant have Austrian influence. Kurt prides himself on his attention to detail and is ever dedicated to serving his customers the finest food made from the best quality ingredients.

www.kg-ny.com

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Wallse - KGNY Restaurant Group

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Recruiting for: Culinary Externs - Culinary Line Cooks - Pastry Chef - Sous Chef - Front-of-the-House Wine/Floor Managers

77Table

Kurt Gutenbrunner Executive Chef/Owner 139 Fulton Street New York NY 10038

(212) 240-9557 (212) 240-9941

Susan Schieffelin Director of Public Relations and Marketing

[email protected]

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.

Please join Disney respresentatives for an Informational Session on Monday, January 28, at 9:15 PM in the Danny Kaye Theatre.

www.disney.com

Will Interview

Wednesday

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Walt Disney World

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

105Table

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

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



•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.• 29th on the 2011 Supermarket News list of the Top 75 Supermarkets based on sales volume. • On Forbes' annual list of the "Largest Private Companies in the U.S.", ranking #55 in 2011. • Wegmans operates 81 stores: 46 in New York State, 15 in Pennsylvania, 7 in New Jersey, 6 in Virginia, 6 in Maryland and 1 in Massachusetts. • Wegmans employs over 44,000 people.

www.wegmans.com

Will Interview

Wednesday

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Wegmans Food Markets, Inc.

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Recruiting for: Culinary Externs - Culinary Positions - Sous Chefs - Patisserie/Baking

102Table

Natalie Antinore Culinary Recruiter

[email protected]

Amy Ashton Recruiter 1500 Brooks Avenue - P.O. Box 30844 Rochester NY 14603

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

Ian Delinger Store Chef

[email protected]

Deana Earland-Perez Employee Representative

[email protected]

Sam Mancuso '80 Executive Chef

Wequassett Resort and Golf Club is the only Mobil Four Star and AAA Four Diamond resort on Cape Cod. It is a member of Preferred Hotels Worldwide and named to Conde Nast Traveler's Gold list for eight consecutive years. Set on twenty-seven acres of pristine waterfront this immaculately landscaped property features 120 guest rooms and suites, four acclaimed restaurants, magnificent pools and beach, boating, tennis and championship golf. Wequassett is proud to accommodate vacationers from around the world, as well as a variety of national and international business meetings and conferences. Visitors experience world class service in the quintessential Cape Cod environment.

www.wequassett.com

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Wequassett Resort and Golf Club


99Table

Remy Funfrock Executive Pastry Chef

[email protected]

James Hackney Executive Chef 2173 Route 28 Harwich MA 02645

(508) [email protected] (508) 430-3131



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

Will Interview

Wednesday

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Westchester Country Club

Recruiting for: Culinary Externs and Baking & Pastry Externs (April, May start dates). Full-Time Banuqet Cook.

Seasonal: Banquet - A la Carte - Pastry (May through October)

89Table

Joseph Albertelli '05 Executive Sous Chef 99 Biltmore Avenue Rye NY 10580

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

Gerald Ford '01, '03 Executive Sous Chef

[email protected]

James Schulz '04, '06 Director of Outlets

[email protected]

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.com

Will Interview

Wednesday

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Whole Foods Market - Mid-Atlantic Region

Recruiting for: Culinary Externs and Baking & Pastry Externs (Philadelphia and Plymouth Meeting). Prep Cooks - Hot

Bar Cooks - Cooks - Kitchen Supervisors - Assistant Team Leaders (Bakery, Prepared Foods, Seafood, Meat, Produce, Cheese/Beer/Wine), Retail

47Table

Laurent Dallot Store Team Leader, Philadelphia PA

[email protected]

Dale Stirzel '96 Store Team Leader - Plymouth Meeting, PA 500 West Germantown Pike Plymouth Meeting PA 19462

(610) [email protected] (610) 832-0015

Winged Foot Golf Club is a highly prestigious golf club with a high profile membership. It has two 18-hole golf courses that are ranked as some of the best in the nation. We do everything from traditional club fare, large banquets, and weekly corporate outings to high-end, modern a la carte dining.

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Winged Foot Golf Club

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

73Table

Nick Sorrentino '98, '00 Chef de Cuisine 851 Feinmore Road Mamaroneck NY 10543

(914) [email protected] (914) 698-6470



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

Work Enjoy Australia

Recruiting for: All levels of Chef: Line cooks - Prep Cooks - Sous Chefs, etc. Kitchen Hand - both culinary and baking and pastry. Sorry, no externs!

69Table

Piney Kahn International Recruitment 95 Croton Avenue Ossining NY 10562

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



winter career fair · abigail kirsch recruiting for: culinary externs - baking & pastry externs...

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