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The following opportunities are offered exclusively to graduates of the
Chef's Training Program at the Natural Gourmet Institute.
You may apply directly using the contact information listed.
Post Date: 9/2/10
Location: Summit, NJ
Position: Line Cook/Chef de Partie
Description: Opportunity for cook with line experience to retool hot appetizer station at 150-seat restaurant serving seasonal, New American cuisine. Chef is initiating a farm-to-table approach to the menu which changes daily. Excellent growth opportunity for candidate with sous chef potential. $10-$13/hr + benefits.
Huntley Taverne. Chef Bill Hendra: whendra@harvestrestaurants.com
Post Date: 9/2/10
Location: E. 90th St.
Position: Personal Chef
Description: Prepare evening meal twice a week for family of 4. In addition, prepare transportable weekend dinner for larger number of people twice a month on Fridays. Gluten free and sugar free for the adults; healthy snacks; lots of veggies. Start mid-September.
Kathleen McCarragher: mccarragher@gmail.com
Post Date: 9/2/10
Location: Midtown Manhattan
Position: Demo Chef
Description: Conduct an informational/tasting session for 5-10 people on a weekday in September. Preference is for a juicing session or an intro to fall fruits and veggies, but they are open to other ideas. Session will be held in a corporate office and should last for 1 hour. There is no equipment available onsite. Budget is $300.
Laura Wodka: lwodka@acumensolutions.com
Post Date: 9/2/10
Location: Goa, India
Position: Vegetarian Cook
Description: Oversee menu planning, budgeting and cooking for up to 50 guests at yoga retreat. Co-manage kitchen with current Head Chef, including supervising small team of hard-working locals. Position includes accommodation, meals, local subsistence salary and a unique opportunity to study with the world's top Ashtanga teachers, as well as meeting amazing people from around the world and experiencing Goan culture in its true sense.
Purple Valley Yoga Retreat. Put Veg Chef in the subject line and email your resume to: info@yogagoa.com
Post Date: 9/2/10
Location: Brooklyn
Position: Creative Sous Chef
Description: Boutique catering company seeks a “creative idea sous chef” in creating new menus. Candidate must have excellent communication, organization skills and attention to detail creating delicious seasonal inspired contemporary cuisine. If you have fresh ideas and have been a cook and or sous chef who is ready to shine and be appreciated in a positive kitchen environment and you are committed to invest and develop your career to ultimately grow into an executive chef, then you are the right person for this position.
Here is some of what you will be expected to do…
* Creating new seasonal & specialty menus
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Working with production manager in preparing food for catered events
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Ordering, inventory, scheduling, and food costing while developing new recipes
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Working special events as lead chef and or kitchen assistant
Experience & qualifications needed to apply
Culinary experience should include at least 2 years working as a sous chef and or 4 years working as a cook who is ready to take their career to the next level. Culinary degree, food handler’s certificate & valid driver’s license preferred as well as excel & word proficiency.
Ideal candidate:
We seek candidates who think outside of the box, are smart team players & have great professional work ethics. Our company has a fantastic reputation in NYC for creating wonderful food and we seek the right person who is ready to expand themselves and take more responsibility. If you are committed to a lasting career with a stable company then you have a great opportunity to grow with us based on your achievements. We seek team players (leave your ego at the door) who truly love to cook delicious food served with style.
The work schedule, salary and compensation
The daytime regular hours range from 40 – 55 hrs per week plus working at catered parties and receiving extra income. The production hours are typically 8 am – 6 pm (5- 6 days a week depending on the event schedule) You need to be flexible in understanding that the catering industry has busy periods and we expect you to work longer hours during these busy months. We offer health insurance after 6 months and excellent vacation benefits after 1 year. We offer a 401k package, and salary is commensurate you’re your experience.
You must have legal working papers in order to apply. The process is as follows:
1. Send a detailed letter of interest explaining why you are the right candidate for this position. (in the body of the email)
2. Send your resume (in the body of the email)
3. All qualified candidates will be contacted for a trail/interview.
Starting date: immediately.
Naturally Delicious. Please email resumes to loren@naturallydelicious.com
Post Date: 8/31/10
Location: Lower East Side
Position: Chef de Cuisine
Description: Immediate opportunity at 40-seat restaurant serving seasonal, modern Italian cuisine. Energetic, young kitchen team.
Falai Restaurant. Tom Block, Corporate Chef: ltomblock@gmail.com
Post Date: 8/29/10
Location: Fifth Avenue/East 60's
Position: Live-in Private Sous Chef
Description: Assist Chef at private residence in cooking for employer and a staff of 12 people. Employer does occasional light entertaining. Hours: 8 am - 1:30 with a mid-day break, and then 4 pm - 8 pm. Live-in required. Start immediately.
Michel Boulard, Chef: kathycu326@aol.com
Post Date: 8/29/10
Location: Lower East Side
Position: Forager
Description: Find wild edibles 2 days a week for small restaurant group. Prior experience is preferred, but they can also pay for some training and will assist in identification. 8-10 hrs/wk
Falai Restaurant. Tom Block, Corporate Chef: ltomblock@gmail.com
Post Date: 8/26/10
Location: NYC
Position: Chef Instructors
Description: Conduct cooking classes for kids at community centers twice a week. $100/class
Sylvia Center. Nina Simmons, Education Director: nina.simmons@sylviacenter.org
Post Date: 8/25/10
Location: London
Position: Chef
Description: Immediate opportunity for experienced chef at new restaurant and lounge. Salary + benefits.
Rizlas Bar and Lounge. Send resume to Sir Andrew Aguilera: andylera_us@yahoo.com
Post Date: 8/25/10
Location: Washington Square area
Position: Personal Chef
Description: Prepare meals twice a week for a family of three. Kitchen is equipped with a Viking 6-burner gas stove with gas oven. Flexible hours. Start in September.
Leslie Zabala: leslie808@mac.com
Post Date: 8/24/10
Location: Sao Paulo, Brazil
Position: Private Chef
Description: Prepare healthy, well-balanced meals for family. Room and board available. Start immediately.
Dominique Benz: dvbenz@yahoo.com
Post Date: 8/23/10
Location: Tenafly, NJ
Position: Caterer
Description: Caterer and servers needed for an open house in client's home in November (date to be determined). Menu will consist of finger foods.
Victoria Kaufman: vjkaufman@mindspring.com
Post Date: 8/23/10
Location: Greenwich, CT
Position: Personal Chef
Description: Prepare meals for family with seafood and gluten allergies 3 days/wk (T-Th) starting ASAP.
Put "CHEF" in subject line and reply to Layla Audi: shop@multicommerce.com
Post Date: 8/23/10
Location: Brookville, NY (Long Island)
Position: Live-in Private Chef
Description: Live in 5 days/wk and prepare health-supportive meals for family of 4.
Must be a good driver, as the job includes driving two teenagers to their activities. Some household responsibilities also required. Start in September.
Olga Gazonas: drg@nyrehab.com
Post Date: 8/23/10
Location: Beacon, NY
Position: Substitute Chef
Description: Immediate opportunity at natural market. Current chef out indfinitely due to illness. Prepare soups, side dishes, veg & non-veg entrees for organic prepared foods deli case. $10-$12/hr + benefits.
Beacon Natural Market. Kitty Sherpa, Owner: 845-838-1288
Post Date: 8/20/10
Location: Sagaponack, NY (Hamptons)
Position: Personal Chef
Description: Prepare weekend and occasional weekday meals for large family and guests. Experience and references necessary.
Randi Cohen: rrcohen@optonline.net
Post Date: 8/20/10
Location: Oklahoma City, OK
Position: Chef de Cuisine
Description: Oversee the culinary operations of award-winning, innovative new restaurant serving fresh, plant-based, mostly raw cuisine. Minimum 3 years kitchen management experience and formal chef training preferred. Must be proactive, team player, creative, organized. Duties include menu development, recipe adherence, prep/production, ordering/inventory procedures, kitchen team training and development, food/labor cost control, vendor/local grower relations, and on/offsite catering/culinary demos.
105 degrees. Kelly Lee, GM: kelly1@105degrees.com
Post Date: 8/20/10
Location: Menlo Park, CA
Position: Personal Chef
Description: Prepare meals 2x/wk for two people. Strong emphasis on vegetarian, Thai, Vietnamese and Indian cuisines. Mostly gluten free and veggie dominant.
Helen Ingwersen: helen@ingwersenassociates.com
Post Date: 8/20/10
Location: E. 28th St.
Position: Holistic Chef
Description: Prepare lunches and snacks for groups of 50-70. Must be able to accommodate multiple dietary needs with a choice of entrees per meal (as well as always preparinggluten-free,vegan andsoy-free options). Must be able to incorporate feedback and seasonal menu suggestions and be able to plan and budget meals. There is a cleaning person on staff to help support chef. Hours are weekdays 8 am-3 pm. Rotate every other week. Serve lunch at noon and 1 pm; snack at 2:30 pm. Leave by 3 pm. Buy fresh ingredients at Whole Foods twice a week in the morning. 6-month contract. $20/hr. Start October 4.
Integrative Nutrition. Emily Feurring, Human Resources: emily@integrativenutrition.com
Post Date: 8/20/10
Location: New Orleans
Position: Chef/Director or Food Services
Description: Oppportunity at FirstLine Schools whose mission is to create and inspire great public schools in New Orleans. They do this by directly operating non-selective public schools and by developing training programs for teachers and school leaders across New Orleans. Edible Schoolyard (NOLA) is a signature program of FirstLine Schools, providing cooking and gardening experiences that are integrated into the curricula, culture and food programs of the schools. Cuisine consists of healthy, delicious and sustainable cafeteria meals that support local farmers, producers and businesses whenever possible.
The Chef/Director will be responsible for the following:
*Development and management of all aspects of the food services for FirstLine Schools, including food production, nutrition and menu planning, procurement, staff supervision, development and training, sanitation food safety and employee safety
*Compliance with state and federal agencies
*Public/private resource development
*Financial management and recordkeeping
Must have a strong culinary background, proven food service background in a public school setting and an entrepreneurial approach to cafeteria transformation. A Baccalaureate Degree in institutional food service or restaurant management (or closely related field is required) OR 3-5 years additional experience could be substituted for the degree. Competitive salary with comprehensive benefits package. For more information, visit www.firstlineschools.org/careers and www.esynola.org
FirstLine Schools. Lauren Rachal, Recruiting Manager: lrachal@firstlineschools.org
Post Date: 8/20/10
Location: Hudson, NY
Position: Chef
Description: Opportunity at new, meat-free, kosher eatery. Must be able to make pizza and also prepare vegetarian entrees with a strong emphasis on Israeli
cuisine.
Park Falafel & Pizza Inc. Brian J. Herman, President: parkfalafelandpizza@hotmail.com
Post Date: 8/20/10
Location: Philadelphia
Position: Personal Chef
Description: Delivery healthful meals to woman with cancer.
Lindsey Rosenberg: lindseyrosenberg13@gmail.com
Post Date: 8/20/10
Location: Manhattan & Brooklyn
Position: Personal Chef/Personal Chef Asst.
Description: Opportunity for skilled recent grad with personal chef service offering creative vegetarian meals. Fish is prepared for clients who request it, but the service does not offer meat. They specialize in individually tailored menus that accommodate people with unique dietary needs. The hired chef would cook in the client's kitchen either on their own or together with the owner/principal chef. Menus and recipes would be provided. In many cases, the recipes would be verbal and approximate, requiring good recipe improvising skills and a refined palate. Ideal candidate must be able to improvise with good judgement, have excellent personal and communication skills, be efficient and fast, and have the stamina to withstand physical work. Daily pay will range between $100 and $130, depending on level of experience. Some benefits might be ofered. Start mid September. APPLY BY EMAIL ONLY.
The Vegetarian Cookery. Dania Gold Namdar, Owner: dania@thevegetariancookery.com
Post Date: 8/20/10
Location: Sunnyside, NY
Position: Early Childhood Cook Internship
Description: Bring passion for cooking inito the classroom. This position is a 1-year paid internship. You will creat menus and cook breakfast, lunch and a snack for 30-45 children each day using fresh foods. In addition, you will be working with the Director and the teachers to develop in-class cooking activities tha will excite children about healthy food as well as hands-on experiences. At the end of the year, the goal is to have a cooking curriculum that can be the foundation for teaching others how to bring healthy cooking into the lives of children. There is a possibility for extending the internship for another year is that is desired. 7:30am - 2pm or 7:30am - 4:30 pm. $10/hr.
Amazing Magic Beans Learning Center. Lauren Mclaughlin, Director: magicbeanslc@gmail.com
Post Date: 8/20/10
Location: Williamsburg, Brooklyn
Positions: Kitchen Asst and Food Bar Server
Description: Culinary company offering cooking classes along with a cafe/juice bar, as well as catering. Cuisine is vegetarian/international.
Kitchen Asst: Right hand person to work with chef to prepare daily mis en place for food bar and culinary classes. Ordering/inventory knowledge a plus.
Food Bar Server: Make fresh juices,coffed, package orders to go and ring up sales. Also assist in food prep.
All applicants must have some kitchen and food handling experience, preferably 2 years minimum. food handler's certificate a plus.
Start 9/7/10
Shanti Shack, Inc. Brownie, Chef/Owner: brownie@shantishack.com
Post Date: 8/20/10
Location: NYC
Position: Catering Coordinator
Description: Restaurant expanding menue seeks candidate to grow with their catering business. Start 9/7/10
Crisp. Alon Kruvi: 646-897-4775
Post Date: 8/20/10
Location: Bleecker St.
Position: Shift Supervisors/Asst. Managers
Description: 24-seat, well established specialty Italian restaurant is expanding and in need of well-rounded FOH and BOH candidates. You will be joining a staff that has worked together since day one. Menu consists of gluten-free, traditional and vegetarian Italian food. 6-day work week,but only 42 hours. 3 weeks vacation pay, flexible schedule, bonus, incentives and insurance are part of the package to qualified, long-term candidates. Salary ranges from $8/hr to $40,000/yr. It all depends on your experience and commitment. Heavy customer service and nulti-taskingare essential. Ideal candidates are self-starters with the ability to lead and follow.
Risotteria. Joseph Pace, Owner: risotteria@verizon.net
Post Date: 8/20/10
Location: Brooklyn
Position: Personal Chef
Description: Opportunity with company that offers private cooking for families and people with health issues. All types of cuisine. Flexible shifts. $600-$700/wk
Christopher Motta Company. Chef Christopher Motta: 845-282-3460
Post Date: 8/20/10
Location: Bayshore, NY
Position: Chef
Description: Opportunity for a progressive and innovative chef at 70-seat restaurant offering an eclectic menu with some vegan and vegetarian options.. Flexible shifts, full or part time.
Tula Kitchen. Christina Volpe, Mgr.: chrissyvolpe@gmail.com
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