Alumni Job Listings

The following are current jobs available to CTP graduates.

Post Date: 5/23/13
Location: Smith St., Brooklyn
Positions: Line Cooks
Description: From the team behind Seersucker and Smith Canteen, Rob Newton's new, 38-seat Vietnamese Restaurant is seeking line cooks.  Clean habits and ability to work as a team required.  Must have interest in Southeast Asian cuisine.  Meat and fish fabrication is part of the job.  You will be working under an NGI grad.  Position will be filled within 10 days.
Restaurant is immediately off Carroll Gardens G/F Train stop.
Nightingale9. Champ Jones, Sous Chef: 917-601-1015 (call between 11am and 5 pm)

Post Date: 5/23/13
Location: Manhattan
Position: Personal Chef
Description: Prepare meals for individuals and families in collaboration with Registered Dietitian. Hourly rate based on experience.
Appleman Nutrition. Rebecca Appleman, Nutrition Director:  rebecca@applemannutrition.com

Post Date: 5/23/13
Location: Plymouth, VT
Positions: Summer Camp Cooks
Description: Farm & Wilderness operates six summer camps in Plymouth, Vermont serving children age 4-17. At Farm & Wilderness summer camps, we focus on community, farm to table, and living closely with the natural world. We offer five overnight camps for children ages nine through seventeen, a day camp and a family camp.
We are currently looking for several cooks to work June 7- August 15.
Work as part of a team of cooks in the Timberlake Kitchen that is integrated with the rest of camp and provides timely, healthy and familiar food to campers and staff while meeting standards for health and safety. Campers are an active part of the kitchen, so candidates should enjoy working with and supervising children.
Requirements: some cooking/kitchen experience, baking experience a plus.
Compensation: Summer Salary (depending on experience) plus lodging and meals
Check out our website: http://farmandwilderness.org
Apply online at: http://farmandwilderness.org/our-staff/join-our-team/

Post Date: 5/23/13
Location: Grove St., Manhattan
Positions: Cooks and Chefs
Description: Buvette is seeking experienced cooks and chefs who are passionate about food, wine & spirits in an unique neighborhood setting. Buvette is a Gastrotheque fashioned in the tradition of fine European bars & cafes featuring the best local and seasonal products available, local breweries and great wines. Ideal candidates are knowledgeable about Italian/French cuisines and have a commitment to the Slow Food philosophy as well as the desire to work in a demanding environment.  We are currently hiring for evenings, weekdays and brunches for bar service as well as kitchen work.
Hourly rate: $15-$20/hr. We are very comfortable training beginners.
Buvette. Please send resumes for consideration to Chef/Owner Jody Williams: FYI@ilovebuvette.com

Post Date: 5/23/13
Location: NYC
Position: Freelance Baker
Description: Daiya – a dairy-free cheese brand – is participating at Food Fete in NYC on July 1st, and needs a chef to prepare a bakeless cheesecake recipe (pasted below) in two different flavors. They would want a trial run done a day or two in advance, and would then need enough cheesecake, cut into bite-sized pieces, to feed approximately 150 guests on July 1st. The cheesecake could be prepared in sheets for easy prep/cutting and could be made the morning before the event (which takes place from 5-8 pm).

Daiya’s Cold Set Cheesecake Recipe
NOTE: This recipe contains almonds. It might work with shredded coconut as a replacement.
This recipe makes a 10-inch cheesecake in a spring-form pan. Line the pan with aluminum foil so you can remove it easier once it’s set.

1 cup almond meal
4 T. water
454g plain Daiya cream cheese (2 containers)
3 T. Lemon Juice
2/3 cup Sugar
4 T. Coconut oil
3 T. Vanilla
Prepared crust
* In a large bowl, soak almond meal in water, lemon juice and vanilla. Blend until smooth and mix in sugar. Let sit covered in the fridge overnight.
* Pour the almond-sugar mixture into a blender and blend until smooth, scraping down the sides occasionally, about 2 minutes. ( I used the magic bullet)
* With an electric beater, whip plain cream cheese until smooth. Pour the smooth almond paste into the plain cream cheese and beat until fully incorporated.
* Melt the coconut oil and pour into the cream cheese –almond mixture. Stir until fully combined.
* Spread into prepared crust and let sit covered in the fridge for at least 3 hours.
To apply for this project, contact Lauren Castillon: Lauren.Castillon@zenogroup.com

Post Date: 5/22/13
Location: Brooklyn
Position: Snack Guru
Description: Prepare organic, vegetarian, gourmet snacks on a weekly basis to be served after yoga classes. 4-6 hours/wk in Brooklyn kitchen space. $15-$20/hr. Check out our website to learn more about us: www.wellfed-nyc.com
Well Fed NYC. Ali Van Putten: ali@wellfed-nyc.com

Post Date: 5/22/13
Location: Brooklyn
Position: Food Service Worker
Description: Opening at women's shelter. Under the supervision of Food Services Director, the Food Services Worker is responsible for the Food Services Operation of the Facility. The primary goal of this position is the supervision and management of the food services department. This position is responsible for ensuring the safe, clean preparation of nutritional and appealing meals and offering culinary instruction to client workers. $25,000 - $29,000/yr + benefits.
Van Siclen Womens Shelter. Calvin Beckford, Food Service Director: cbeck@samvill.org

Post Date: 5/22/13
Location: Philadelphia, PA
Position: Prep Cook
Description: Opportunity at health/natural foods cafe serving an Asian-based gourmet menu.  Including: organic coffee, smoothies, fresh juices, homemade vegan baked-goods, breakfast, lunch and dinner.  Catering to mostly vegetarians, vegans, gluten-free, and other special dietary needs.  Set menu plus specials.
Position involves performing all food prep duties requried during shift, including setting up and breaking down station and filling orders. $9 - $12/hr
Soy Cafe. Alice Leung, GM/Chef: soycafeinc@yahoo.com

Post Date: 5/21/13
Location: Putnam Valley, NY
Position: Assistant Chef
Description: Opportunity at Eden Village, an organic farm sleepaway camp.
The ideal candidate for this position is able to manage a staff of prep cooks and dishwashers, keep an inventory of kitchen and food supplies, and assist in ordering of food. This position serves as Assistant Chef during the summer camp season (June 10-Aug 21). The position can be prolonged through mid-October.
He/She is able to work with produce coming from our farm, able to source and use local food, and able to cater to various dietary restrictions. While not required, this position would benefit from knowledge and experience with natural-foods cooking, nutritious and balanced diets, large-scale group cooking, and observing Kosher laws.
Other responsibilities include:
• Strong interest in Farm To Table Ethos that sets Eden Village Camp apart from many other camps .
• Wants to work with kids! We are a summer camp that integrates its staff in to camp life as much as we can.
• Cook for up to 350 people.
• Will serve as Head Chef when the Head Chef is off.
• Is the lead cook on at least one meal a day. You should feel comfortable doing such for large groups.
• Able to manage a small staff to expedite meals both when the Head Chef is present and absent.
• Effectively communicate with kitchen staff about roles, responsibilities and expectations.
• Be able to cater to various dietary restrictions and choices and have experience in labeling foods with nuts and gluten.
• Be able to lift up to 60 lbs.
Benefits include housing onsite, meals, access to free internet, and complete access to 248 acres of facilities. Includes hiking, boating in lake, swimming pool, 2.5 acre organic farm, sports facilities, campfire, and more.
4-5k depending on experience. Extra if live locally and commute. Extra for working beyond Aug 21 through mid October to lead smaller scale kitchen in the fall.
Learn more about us at www.edenvillagecamp.org
Apply here. https://edenvillage.campintouch.com/ui/forms/application/staff/App

Post Date: 5/21/13
Location: Lake Chautauqua, NY
Position: Private Chef / Kitchen Manager
Description: A multi-generational family is seeking a Private Chef & Kitchen Manager for June 30 – September 2, 2013, at two summer homes in Chautauqua Institution on Lake Chautauqua in Western NY. The family both works and vacations during their time in Chautauqua. The Private Chef & Kitchen Manager will have the opportunity to closely interact with this energetic and friendly family and become the go-to person for all their food and kitchen needs. 
The family is looking for a proactive, organized, flexible, and pleasant person who loves to make healthy, family-friendly food (no haute cuisine, please!), able to accommodate a variety of dietary requirements, especially gluten-free and dairy-free needs. The ideal candidate will be experimental and creative, especially with regard to snacks and meals for kids. S/he will keep a consistent meal & snack schedule (2-3 meals/day planned ahead each week with family members) while also being flexible to changes and the occasional need to whip up options on-the-fly (special guests, special occasions). S/he will be open to cooking with the kids, helping any family member who would like to lead on preparing a meal, and planning with assistants to accommodate business guests when on the premises for working sessions. There will be some days when no family members are in residence, when the Chef will have extra time to shop and prep, and/or enjoy the Chautauqua Institution and other free-time activities. Some of those days may also be used as paid time off. This is a fantastic opportunity to gain valuable experience as a private chef for a warm and welcoming family.
Responsibilities:
Develops menu ideas and gets family feedback.
* Introduces healthy eating options.
* Uses both instinctual approaches and recipes/cookbooks.
* Learns preferences and accumulates “best of” items so can rotate through faves, while continuing to add to them.
* Understands and integrates dietary needs.
* Documents learnings to streamline future summer planning.
* Develops a weekly meal schedule based on family’s calendar (generally for somewhere between 2-15 people) and feedback on menu ideas.
* Keeps snacks easily available and accessible to family for self-service.
* Cooks/prepares food for special events, gatherings, meetings as needed.  
* Develops and gets approval for food budget for forecasting and cost control.
* Grocery shops in order to implement weekly meal schedule and to keep on-hand food supplies optimally and prudently stocked at all times. (Avoids “out” situations and “gone bad” situations alike.)
* Maintains benchmark-level food prep and kitchen hygiene.
* Cleans prep area (utensils, pots/pans, surfaces, ingredients). May help with post-meal clean-up and food storage.
* Ensures entire kitchen and eating surfaces are clean throughout day. Runs and empties dishwasher as needed. Empties kitchen garbage and recycling according to Chautauqua regulations and as needed.
* Keeps household supplied with basic paper & cleaning supplies such as toilet paper, paper towel, surface cleaning sprays, etc. as needed and indicated by family.
* Other related responsibilities may arise.
Position is full-time. Housing, either in a private room within the family’s home or at a nearby residence, will be provided.  Travel costs to and from Chautauqua, NY, will be covered by family.  Access to a family vehicle for shopping errands will be provided. Position is contracted; competitive pay commensurate with experience.
Required Background:
Minimum of 3 years of professional food preparation / service and menu planning experience. Formal culinary education desired. Post-secondary education desired. Current driver’s license required.
To Apply:
Please send cover letter, CV & one sample menu (breakfast, lunch, dinner, dessert & snacks) to Samantha Carlin at carlins@walnutridgemgmt.com by Thursday, May 30, 2013. Qualifying candidates will be interviewed & “auditioned” in Brooklyn, NY.

Post Date: 5/21/13
Location: NYC
Position: Sous Chef -- URGENTLY NEEDED!
Description: Work with our head chef on Sundays, Tuesdays, Friday from 9:00 to 2:00 pm at Joulebody, a vegan cleansing program that helps you lose weight, end food cravings and ease into a healthier way of eating that fits your lifestyle. $12-$15/hr.
Joulebodyworks@gmail.com

Post Date: 5/20/13
Location: NYC
Positions: Prep Cooks & Party Chefs (Scoozi Events) + Line Cooks (Say Cheese)
Description: Award-winning catering company is looking for hardworking, energetic, creative & skilled Prep Cooks & Party Chefs who want to work in a unique and exciting environment!
Chefs will work at various venues in NYC.
Say Cheese, a high end comfort food restaurant on the UWS (part of award-winning catering company Scoozi Events) is looking for hardworking, energetic, creative & skilled line cooks who want to work in a unique and exciting environment! Line Cooks will work in the Say Cheese kitchen & at various venues in NYC. Part-time, weekends only.
Ideal Candidates must:
-have experience working at high end events and faced paced kitchens
-be hardworking & detail-oriented
-have a SENSE OF URGENCY!
-be willing, dedicated and able to contribute to a team of chefs
-practice proper sanitation
Scoozi Events + Say Cheese. Ryan Ruda, Sales & Event Manager: ryan@scoozievents.com

Post Date: 5/20/13
Location: W. 21st St.
Position: Line Cook
Description: Busy Flatiron restaurant, cooking local, organic, farm fresh foods seeks Line Cook for night shifts.
Greensquare Tavern. Ryan Gallagher, Chef de Cuisine: Ryan@greensquaretavern.com

Post Date: 5/20/13
Location: Putnam Valley, NY
Position: Experienced Prep Cooks
Description: Opportunity at Organic Farm Sleepaway Camp and Retreat Center focused on sustainable living.
Prep meals for camp's summer season: 6/10-8/21
Organic mostly vegetariancuisine (occasionally fish). Can be commuter or residential with room and board included.
Eden village Camp. Greg Lawrence, Site Manager: greg@edenvillagecamp.org

Post Date: 5/17/13
Location: W. 27th St.
Position: Chef for Vegan Demo
Description: Conduct a 1-hour demo on healthy vegan cooking at a mid-day bridal shower on June 16th. 45 guests expected. Kitchen available on site.
Edith Brender: edie54@gmail.com

Post Date: 5/16/13
Location: Queens
Position: Cook's Assistant
Description: Opportunity at senior center assisting head cook. 6 hrs/day; 5 days/wk. $20,000
Responsibilities
* Assist with food preparation, food service, and packaging catered meals.
* Move, unpack and store food and supplies.
* Assist in taking food inventory and maintaining order of food storage area.
* Clean dining room, kitchen, including cupboards, shelves, racks, work surfaces, cooking equipment, dishes and utensils.
* Do cleaning of large and small appliances, equipment, and storage areas.
* In the absence of the cook, assume the responsibility for cooking and serving meal.
* Perform other required tasks.
Contact Mrs. Workman: 718-658-0980

Post Date: 5/16/13
Location: West Village + Southampton
Position: Personal Chef
Description:  Experienced chef needed who cooks healthfully, deliciously and knows how to cook gluten-free. Clients have an interest in vegetarian eating, however they will likely often consume lean animal proteins. Everything should be as organic and sustainably sourced as possible. The cooking will mostly be for two people but with the occasional guests or dinner parties, often on short notice. Flexibility is essential, as client's expectations can be challenging. Nutrition knowledge would be a big plus.
Two locations will be involved: West Village and Southampton. Best will be a chef who is flexible and can move between these locations as needed. Or if only one location is preferred, please let me know in the cover letter.
The Southampton segment will mostly be weekends, with occasional weekdays also at some parts of the summer.
Accommodations provided at Southampton location and travel expenses will be covered. Car available there for shopping needs.
For those interested, I’d love a cover letter explaining why this position would be suitable, plus a resume. A few references will also be very helpful.There is potential for this to become a full-time position.
Jennifer Medley, Client's Holistic Nutritionist: jm@jennifermedley.com

Post Date: 5/16/13
Location: Columbus Circle
Positions: Bakery Production Team Members at Whole Foods Market (3 needed)
Description: As a member of our Bakery Team, your role will include setting and maintaining attractive bakery displays, preparing and serving products and supporting the regional Bakery vision. The production position is mainly responsible for production of doughs, mixes, cakes, cookies, pastries, and other bakery products.
DUTIES:
- Give every customer immediate and undivided attention. Surprise and delight the customers with consistent, delicious food.
- Ensure a fresh and appealing display by keeping cases, shelves, and displays clean and well stocked, while continuously checking and ensuring freshness and quality of products.
- Early morning bread baking, production of doughs, mixes, and a variety of finished bakery products.
- Properly package, wrap, and price products for retail sale.
- Maintain accurate department signage and pricing.
- Follow department procedures to maintain supplies, backstock and coolers and to track product transfers and spoilage.
- Assist with sampling program by keeping sample areas full, clean, and appealing and by sampling products directly to customers.
- Follow and comply with established procedures, including weights and measures, health and sanitation, and adhere to safe work practices.
- Operate and sanitize all bakery equipment in a safe and proper manner.
- This job posting is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.
REQUIREMENTS:
- Knowledge of bakery products, production baking experience, and customer service experience preferred.
- Excellent communication skills and willingness to work as part of a team; ability to communicate effectively with customers.
- Ability to follow instructions and procedures.
- Ability to sell proactively.
- Aptitude to gain extensive product knowledge.
- Ability to visually examine products for quality and freshness.
- Effective time management skills.
- Strong work ethic and integrity.
- Proper handling of knives and other cutting equipment.
- Available for flexible scheduling to meet the needs of the department.
Essential Job Functions:
· Stand and walk for extended periods of time.
· Bend and stoop to grasp objects and climb ladders. Bend and twist neck and waist, reach above and below shoulders and squat.
· Bend and lift loads, not to exceed 50 pounds. Push and pull carts weighing up to 100 pounds.
· Repetitive use of hands for grasping, pushing, pulling, and fine manipulation.
· Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)
Rate of pay: $10-$12/hr
Whole Foods Market. Diana Sacco, Bakery Team Leader: diana.sacco@wholefoods.com

Post Date: 5/15/13
Location: Berkeley, CA
Position: Lead Natural Chef Instructor
Description:  Bauman College is currently seeking a Lead Natural Chef Instructor (LNCI) to provide the educational leadership for the Natural Chef Training Program in its Berkeley, California location. The ideal candidate will have an enthusiasm for holistic and therapeutic culinary arts and a strong desire to work for a non-profit educational institution.  She/he will have a vested interest in growing with the college; will have experience teaching in a vocational hands-on setting, and three years experience in culinary arts.
The LNCI reports to the Culinary Program Director, The LNCI provides the educational leadership for the Natural Chef Training Program on location. She/he is responsible for classroom instruction and maintaining an environment conducive to positive thinking and innovation. She/he should have a passion for nutrition and an unquenchable thirst to better the health of the world through healthful eating. The LNCI ensures Bauman College students receive the highest quality educational experience.
Bauman College’s curriculum is based on the Eating for Health model, a whole foods approach to nutrition. Eating for Health relies on the best quality and the most nutrient-dense, seasonal, organic, unprocessed, and local foods. It acknowledges that every person has varying needs and requires an individualized eating plan, one that even changes throughout their lives with varying health, age, and level of activity. Eating for Health promotes wellbeing through abundant and delicious nutritionally dense foods.
Salary: $44,000 - $48,000/yr
You can view the full job description and apply on-line at http://www.baumancollege.org/bauman-careers
Fill out the application form in full. After submitting the form you will be given instructions for completing your application. If you do not complete the additional steps, your application will not be considered.

Post Date: 5/15/13
Location: NYC
Positions: Kitchen Assistants
Description: Looking for a few good kitchen assistants to help in the production of a new cooking show for PBS called Movable Feast. You will help our chefs in the creation of pop-up feasts using local ingredients. Good opportunity to work with well-known chefs in the fun and fast-paced environment of TV production. This job is for three days in early June. Contact me for more details.
Moveable Feast. Patrick McSherry, Production Coordinator: patrickwmcsherry@gmail.com

Post Date: 5/15/13
Location: Greenwich, CT
Position: Private Chef
Description: Full-time Private Chef with experience preparing healthy/spa type cuisine. Cooking for 2 adults mainly. However, must be flexible to prepare meals for private parties and family when visiting. Salary based on experience.
Lauren Marshall, Estate Manager: rhousehold@icloud.com

Post Date: 5/15/13
Location: Great Jones St., Manhattan
Position: Caterer
Description: Party one night in June (TBD) between 30 and 40 guests. Would like a variety of high quality, delicious finger foods. Organic wine and champagne. Need to have vegan, gluten free and vegetarian options but also meat options too. Delicious is important!!! Until May 28 I am not available to be reached by phone. Until then only emails please!
Deborah Grimberg: Debagrim@aol.com or 917 327 2657

Post Date: 5/14/13
Location: Queens (Ozone Park)
Position: Pastry Chef (part time)
Description: New company offering authentic Caribbean products. Launching this summer 2013, we will start by offering Caribbean pastry items for retail sales. Must be able to make a variety of pastry items. Knowledge of Caribbean baked products will be a plus. $10-$12/hr.
Real Caribbean Food LLC. David Wisdom, Owner: recafo@gmail.com

Post Date: 5/14/13
Location: Pine Barrens, NJ
Position: Cook for Weekend Campout
Description:  I am organizing a weekend campout for NYC homeschool families in the Pine Barrens of NJ the weekend after Memorial Day - May 31-June 1 & 2.  We have 18 families coming, and there will be approximately 50 people, 25 children of all ages.  This is a wilderness survival program offered through the Children of the Earth Foundation (www.cotef.org).  The set-up is an outdoor kitchen.  COTEF has the kitchen setup.  The location will be Goshen Pond primitive camp in Wharton State Forest.  It is 90 miles from NYC.
We are looking for a cook who could prepare some of the food ahead of time, freeze it, and then come to the campout and be in charge of the cooking. 
What we have done in the past is:
Friday dinner:  Chilli - two choice - vegetarian & turkey, Garlic Bread, Spring Salad.  The chillie is made in advance and frozen so that Friday dinner is not so challenging.
Saturday breakfast:  Cooked multi-grain cereal (millet-quinoa-amaranth) with stewed fruit, yoghurt, peanut butter & Jelly, fresh fruit, coffee, tea.
Saturday lunch:  tuna fish, hummus, raw veggies, peanut butter & jelly, hard boilded eggs.
Saturday dinner:  cooked over a campfire coals, sausage, kebabs, baked potatoes or corn.  RABBIT STEW in a big pot.  We will be demonstrating how to skin a rabbit.
Sunday breakfast:  cooked multi-grain cereal or gluten free oatmeal, stewed fruit, yoghurt, fresh fruit, coffee, tea.
We like to serve minimally processed, healthy food but we also have a tight budget, as this is a non-profit organization and the cost for the weekend is very reasonable otherwise people would not be able to attend.
These weekends are a lot of fun.  Each family brings their own eating utensils and we have work crews to help with all aspects of camp including washing up.  In the past we had a board member who volunteered to do the cooking but this year she is unavailable.  We are a non-profit organization that teaches children to connect more deeply with nature through learning primitive skills.  This particular weekend we will be tanning rabbit hides, hence the rabbit stew.  We are getting the rabbits from a local farmer delivered to me on Friday morning in NYC.
Applicants must have a car. Budget: $300 (negotiable)
Here is a link to the Fall campout outdoor kitchen setup.
http://coyotetracksnewyork.shutterfly.com/1485#1484
Nancy D'Antonio: ndantonio2@gmail.com or 212-666-1107

Post Date: 5/13/13
Location: Brooklyn
Positions: Vegan Pastry Chef + Vegan Chef
Description: Touch of Elegance, a Kosher Catering Company needs help catering a vegan wedding which will take place on May 26th. 150 guests expected.
Pastry Chef: Prepare Kosher vegan wedding cake at caterer's Borough Park kitchen in Brooklyn.
Chef: Consult and help execute Kosher vegan buffet menu and hors'doeuvres in caterer's Williamsburg or Flatbush kitchen.
Touch of Elegance. Contact A.J.: candymaven@aol.com or 347-992-1318.

Post Date: 5/13/13
Location: NYC
Position: Summer Camp Culinary Arts Instructor
Description: Passport NYC at 92Y is the most unique, international, residential, specialty camp available to teens from all over the world. Our teens (entering 9th through 12th grades) spend their days delving into one of five specialties which include culinary arts, fashion, film, musical theater, or the music industry and their evenings and weekends experiencing the best of NYC cultural life. The culinary arts specialty has teamed up with Grow NYC of the Green Markets for our fourth summer and will have an even stronger emphasis on using local and sustainable foods. Visit www.92YPassportNYC.org for program details.
The Lead Culinary instructor has (3) main responsibilities:
* To teach (and develop a new appreciation and love for) a diverse and ethnic menu in a Kosher kitchen, cooking through hands on activities in the kitchen. Aside from the initial demonstration, participants should always be ‘doing’.
* To foster an awareness (and internalization of) the values inherit in the food and preparation industry including the local and organic food movement, team work, conscious food buying, good communication, kosher food, environmental hazards, nutrition and health, and more* Through the art of cooking help teens develop a deeper sense of self knowledge, self worth/esteem, and the ability to make positive life choices for oneself and the world
He/she is responsible for the A-Z of the program including but not limited to:
* Creating the overall goals and curriculum of the three week program (2 sessions)
* Supervising and leading the culinary program, 3 assisting staff, and curriculum
* Working with and advising the Passport NYC Director and Program director of afternoon activities for the students that will most clearly compliment their morning curriculum
* Planning for and purchasing the needed food and supplies for any given week and day in a timely manner, keeping last minute purchases to a bare minimum.  
* Staying within the allotted food supply budget as arranged with the director of Passport NYC
* Supervising the physical kitchen and assistant staff members (insuring the highest level of cleanliness and safety possible)
* Acting as the liaison between the classroom/kitchen and the senior management of Passport NYC, keeping communication constant and relevant
Additional expectations:
* Participants will be cooking their own lunch at least 4/5 days in the kitchen.
* Participants will have each day framed (skills introduced at beginning and summarized at the end with time left for processing)
* Participants are there to learn, but first and foremost they are there to enjoy the summer and have fun! This is camp after all.
* Participants who come in with more advanced cooking skills (especially returning students) will be given more challenging dishes/skills on which they can work
* Pastry we found was very popular so we incorporate a pastry into each daily menu
* At the end of each session, the students will prepare a 20-25 minute final presentation, which will be part of a camp wide, end of the summer session showcase
Time Frame:
Classroom Teaching Time: 9:00am-2:00pm (includes prep and clean-up)
Session 1: July 1 – July 19, 2013 (no class on July 4)
Session 2: July 29 – August 16, 2013
Session 1 Classroom dates:
Mon. July 1, Tues. July 2, Wed. July 3, Fri. July 5
Mon. July 8, Tues. July 9, Wed. July 10, Thur. July 11, Fri. July 12
Mon. July 15, Tues. July 16, Wed. July 17, Thur. July 18, Fri. July 19
13 days of class, 1 Showcase day
Session 2 Classroom dates:
Mon. July 29, Tues. July 30, Wed. July 31, Thur. Aug 1, Fri. Aug 2
Mon. Aug 5, Tues. Aug 6, Wed. Aug 7, Thur. Aug 8, Fri. Aug 9
Mon. Aug 12, Tues. Aug 13, Wed. Aug 14, Thur. Aug 15, Fri. Aug 16
14 days of class, 1 Showcase day
Qualifications:
Graduate of a culinary arts school
Extensive culinary arts teaching experience
Experience working with teens
Salary:
$250 a class (depending on experience)
If interested in applying please send cover letter and resume to Molly Hott, Director at MHott@92Y.org. We are hiring immediately.

Post Date: 5/13/13
Location: Your Home
Position: Freelance Fruit Carver
Description: Looking for a fruit carver (specifically oranges) for freelance opportunities with social media agency that works with several brands across a variety of industries. Payment will start at $5 per orange, and vary depending on complexity of carving (negotiable up to $20). Can work from home and bring finished product into office (in Manhattan) in exchange for cash payment.  Oranges will be supplied. Would love to see examples of your work or capabilities.
Cory Williams, Micro-Content Producer: cwilliams@vaynermedia.com

Post Date: 5/13/13
Location: Brooklyn (Greenpoint/Williamsburg)
Position: Line Cook
Description: Talented, passionate professional wanted for Line Cook position for very popular, very busy restaurant offering breakfast lunch and dinner, 7 days/wk.
We are a quality driven establishment serving a Seasonal, Creative American Menu.
We're seeking a thoughtful, mature self-starter with positive attitude to be a part of our team and work closely with Chef and Sous Chef to maintain an efficient and orderly service.
Candidates must be committed to putting out a high caliber of food consistently and quickly. The position requires strong organizational skills, solid technique and dedication to customer satisfaction. Speed and finesse are a must.
We are an expanding company with opportunity for advancement. Good work environment, competitive pay
Five Leaves. Ken, Exec. Chef: chefdbk@gmail.com

Post Date: 5/11/13
Location: Soho
Position: Garde Manger
Description: We are a fast paced busy restaurant in the Soho.  Our main philosophy here is to focus on seasonality, sustainable, and local meat and produce.  We work very closely with our farmers and producers to get the best products in.  We are looking for someone to fill our garde manger position.  We are looking for full time and part time on the weekends.  This position is good for someone who recently graduated culinary school,  preferably with some NYC restaurant experience either paid or internship work.  However, we are willing to train the right person. 
Back Forty. Please reply to Back40boh@gmail.com.

Post Date: 5/10/13
Location: Brooklyn
Position: Production Cook
Description: One Lucky Duck offers the very best of everything raw, vegan, and organic—through online shopping, our two juice bars, and New York's premier raw vegan restaurant, Pure Food and Wine. Our Brooklyn location is home to our E-commerce Office and Production Kitchen, where our One Lucky Duck snack line is developed and made by a team of talented cooks.
This position is offered at $11/hr.
The successful candidate will have a keen interest in learning the craft of raw vegan cuisine and:
•     Have at least 1 year of kitchen experience
•     Work cleanly and efficiently with good attention to detail
•     Work well independently and as part of a team
•     Be able to safely lift 50lbs
Responsibilities include:
•     Setting up kitchen for daily production
•     Following high-volume recipes quickly and precisely
•     Labeling and packaging snacks for retail sale
•     Packaging ingredients for retail sale
•     Maintaining an organized and sanitary work area
•     Following established safe food handling techniques
•     Daily cleaning and dishwashing
If you wish to apply, please answer the following questions (in lieu of a cover letter), and attach your resume, including references.
1.    What’s your favorite vegetable, and why?
2.    What aspect of kitchen-life makes it the perfect match for your skill set?
One Lucky Duck. Marissa Provence, Kitchen Manager: marissa@oneluckyduck.com

Post Date: 5/10/13
Location: Brooklyn
Positions: Cooks
Description: The Works Catering (www.theworkscatering.com), a division of Housing Works, is seeking full-time cooks (30 hrs+/wk) with professional kitchen experience to lend a hand in our Downtown Brooklyn facility. We usually cater two events a week, at our venue in Soho. Work week typically runs from Wednesday through Saturday, but can run Tuesday through Sunday. Weekends are a must. It's wedding season, so we are busy!
We are seeking reliable individuals who know their way around a kitchen. We prefer cooks with restaurant experience. If interested, please come in for a trail and interview.
The Works Catering. Chef Emily Casey: E.Casey@housingworks.org

Post Date: 5/10/13
Location: Brooklyn (Prospect Heights)
Position: Line Cook
Description: Prospect Heights restaurant featuring award winning Southern cuisine seeks a dedicated Line Cook. Work along side our chef in a from-scratch kitchen featuring excellent local products and in-house handmade foods. Excellent opportunity to learn about pickling, charcuterie, butchering, and pastry. Opportunity for advancement.
Dean Street. Chef Simon Glenn: Chef4deanstreet@gmail.com Please include references with your résumé.

Post Date: 5/10/13
Location: Brooklyn
Positions: Chef de Cuisine + Line Cook
Description: Work along side our chef in a from-scratch kitchen featuring excellent local products and in-house handmade foods. Excellent opportunity to learn about pickling, charcuterie, butchering, and pastry. New Orleans cuisine. Opportunity for advancement. $10-$15/hr + possible profit sharing.
Tchoup Shop. Simon Glenn, Chef:  Chef@tchoupshop.com Please include references with your résumé.

Post Date: 5/10/13
Location: Marathon, FL Keys
Position: Cafe Staff Member
Description: Opportunity at cafe in natural foods store featuring healthy offerings and grab/go deli.
Great opportunity for energetic, take charge person. We're growing and want to expand educational offerings/classes. Cuisine is primarily vegan and raw. $10-$15/hr
Food for Thought. Ellin Meade: Foodforthought23@gmail.com

Post Date: 5/10/13
Location: Harris, NY
Position: Chef
Description: The Center for Discovery is located in beautiful Sullivan County, nestled amongst 900+ scenic acres. We are the largest employer in the county, and offer competitive compensation and benefits packages. Our residents and staff are offered farm-based and seasonal meals of the highest quality. Our farm is “certified organic”, where we grow most of our own food and raise many of our animals. We take pride in providing healthy food for the people who work for us and those we care for everyday.
Chef's Primary Responsibilities:
•     Support and promote farm-based whole foods cuisine to residents and staff members
•     Serve food following the proper food consistencies for each resident
•     Prepare, cook and plate meals and snacks according to established agency menu
•     Serve food in an appealing presentation
•     Utilize proper cooking techniques
•     Manage all aspects of the kitchen
Qualifications:
•     Culinary education with experience in cooking with whole foods and preparing an organic diet. 
•     This essential full-time position requires a flexible schedule, including weekend and holiday availability.
Hourly rate: $14/hr.
Our full time employees enjoy a comprehensive benefit package including: medical, dental, vision, 401K and pensions plans, as well as access to our state-of-the-art gym and fitness programs.
If you are interested in applying for this position please visit our website at www.centerfordiscovery.org to complete an online application.

Post Date: 5/9/13
Location: Hamptons
Positions: Production Manager, Prep Kitchen Staff (making the juice), Retail Associates
Description: Juice Lane is a PREMIERE cold pressed juice company that is launching its first store in the Hamptons Memorial Day Weekend.  We are a fun, healthy, lifestyle brand that promotes health and wellness with the freshest, most nutritious farm to bottle juice offerings.
We are seeking passionate, trusted individuals who want to help us create the highest quality product for our consumers while having fun doing it. We offer great performance based incentives- if we do well, you do well. We are trying to build a great team. We will train the right candidates.
Please note: Housing is not available- we will try our best to help in your search.
Juice Lane. justin@juicelance.com

Post Date: 5/9/13
Location: Bronx
Position: Chef's Assistant
Description: Assist chef with shopping in NYC area and delivery to kitchen in bronx on 5/21 and then assist in vegan recipe development and cookiing for 3 days -- 5/22, 5/23, 5/24 -- in bronx commercial kitchen. Hourly rate based on experience.
reGrub. Marty Krutolow: newregrub@gmail.com

Post Date: 5/9/13
Location: Upper West Side
Position: Meal Delivery
Description: Deliver individually packaged meals for one person twice a week. Client has health issues and is unable to do even the simplest meal preparations for himself, including heating and cleanup. He needs breakfasts, lunches and dinners, all packaged in single servings that can go into a microwave. (He knows that's not a healthy option, but it's all he can manage.) He doesn't mind eating the same thing 3 times in one week. The food must be organic, however, and low in cholesterol. If meals have animal protein, it must be very high quality. His nutritionist can provide more details.
Melanie Sherman, Nutritionist: westsidenutrition@verizon.net or 917-374-1507.

Post Date: 5/9/13
Location: Upper East Side
Position: Saucier
Description: Opportunity at Hospoda. A member of a Michelin starred restaurant group in the Czech Republic, we focus on bringing the freshest ingredients with the highest level of preparation to our customers.
Position involves preparation of comlex sauces and dishes using high quality ingredients.
Applicant should have the following:
 - formal education from a culinary institution
 - at least 2 years of experience
 - all general knowledge of cooking techniques, equipment and safe food handling procedures
 - be detail oriented, hardworking a team player with a positive attitude
 If you have a willingness to learn and a passion for exceeding customers'expectations join our friendly young team.
Hospoda. Steven Rhea, Manager: jobs@hospodanyc.com

Post Date: 5/9/13
Location: Brooklyn
Position: Assistant Gelato Maker
Description: Opportunity at L'Albero dei gelati, a business run by Italian Artisans of gelato and pastry. There are currently three locations in Italy. Our brand is proud to focus on using only local, organic and all natural products and ingredients in creating and selling delicious high-quality gelato and baked goods.
Applicants should have strong passion about the artisanal production of gelato, sorbets, granite. Other requirements: proactive personality, flexibility, ability to complete assigned tasks, enthusiastic, dedicated, great team worker, able to work under stress, organized. Attention to hygiene and compliance with all food safety standards are a MUST. References are a plus.
L'Albero dei gelati. To schedule an interview, send resume to Monia Solighetto, Owner: info@alberodeigelati.com

Post Date: 5/9/13
Location: Brooklyn
Position: Pastry/Baking Assistant
Description: Opportunity at L'Albero dei gelati, a business run by Italian Artisans of gelato and pastry. There are currently three locations in Italy. Our brand is proud to focus on using only local, organic and all natural products and ingredients in creating and selling delicious high-quality gelato and baked goods.
Applicants should have strong passion about the artisanal production of pastry and baked goods. Other requirements: proactive personality, flexibility, ability to complete assigned tasks, enthusiastic, dedicated, great team worker, able to work under stress, organized. Attention to hygiene and compliance with all food safety standards are a MUST. References are a plus.
L'Albero dei gelati. To schedule an interview, send resume to Monia Solighetto, Owner: info@alberodeigelati.com

Post Date: 5/9/13
Location: E. 60th St.
Position: Line Cook
Description: We are looking for an experienced Line Cook to join our team at Rouge Tomate. Applicants must be ultra-organized, understand how to work neatly and possess great knife skills. We are searching for career minded individuals who are eager to learn and have the motivation to perform in the high stress environment of a Michelin Star Restaurant. If you are interested in working in an extremely organized, clean, state of the art kitchen alongside a team of cooks and chefs dedicated to producing exceptional food from the best local and sustainable products, then please reply. This is an excellent opportunity for a serious cook to step into a kitchen with a world of opportunity and into a restaurant that is becoming widely recognized for its unique philosophy and exceptional dining experience. For more information about the restaurant, you can visit our website at rougetomatenyc.com.
Hourly rate: $11-$13/hr.
PLEASE MAKE SURE TO PUT "LINE COOK" IN THE SUBJECT LINE OF YOUR EMAIL, OTHERWISE YOUR RESUME WILL NOT BE OPENED
Rouge Tomate. Jeremy Bearman, Exec. Chef: j.bearman@rougetomate.com

Post Date: 5/8/13
Location: Ship on the Hudson River
Position: Chef/Lecturer
Description: We seek a chef to talk about Hudson Valley cuisine--local ingredients and recipes--and possibly give a cooking demo. Cruise is scheduled for May 22 - 26 or 27, 2014.
Travel Dynamics International. Contact Linda Myers, Lecture Coordinator ASAP: 212-929-2051

Post Date: 5/8/13
Location: Kew Gardens (Queens)
Position: Chef
Description: Opportunity for a chef at a privately owned organic/natural food store with an organic cafe and juice bar.  Cafe and juice bar is all organic making fresh prepared dishes with some vegan and vegetarian options, juices, smoothies and wheatgrass shots.
Position is part-time and includes Saturday shifts, but can lead to full time for the right person, and there is room for growth.
Applicant must be energetic, possess leadership qualities, hard-working, have good customer service skills, be able to create recipes as well as follow pre-existing ones. 
We are looking for someone who is interested in helping us build our cafe business  Salary is based on experience. Owner is graduate of NGI.
Thyme Natural Market. Nathalie: info@thymenaturalmarket.com

Post Date: 5/8/13
Location: Upper West Side
Position: Meal Delivery
Description: Opportunity with hospital program for patients with eating disorders. Work with our nutritionists to develop a menu plan that fits in with our treatment protocols. Prepare meals for 15-20 patients per day + staff. Lunch and dinner on Mondays, Wednesdays and Thursdays; Lunch and 2 snacks only on Tuesdays. Kitchen on site only appropriate for staging and warming. Actual meal prep must be done offsite and delivered.
Monte Nido Manhattan. Douglas W. Bunnell, Ph.D., FAED, CEDS: doug@montenido.com 

Post Date: 5/7/13
Location: Riverdale
Position: Sous Chefs
Description: Sous Chefs needed on June 7th & 8th for Parisian Masquerade Party. 200 guests expected. $10-$15/hr.
Masha Lakhter: Masha@Keydigital.com

Post Date: 5/7/13
Location: Bethpage, NY
Position: Chef/Supervisor
Description: Opportunity at  startup natural foods business that delivers nutritious lunches and nutrition education to kids and adults. Must be dependable and able to work independently but also as part of a team. Will manage 1 full time and 1 part time person initially. $17/hr. Start mid August.
For more details about the business, visit heartbeetcafe.com
Heartbeet Cafe. Jennifer Ross, Creator & Marketing Strategist: activ@optonline.net

Post Date: 5/7/13
Location: Great Neck, NY
Position: Health-Oriented Chef
Description: Opportunity at rapidly expanding organic restaurant and juice bar.
Bee-Organic. Elena or Idir, Owners: info@bee-organic.com

Post Date: 5/7/13
Location: Oceanside, NY
Position: Personal Chef
Description: Looking for a chef with some experience cooking for weight loss. Position is a one-week gift for Mothers Day with the potential to continue on a regular basis. Client needs a low carb diet. $30/hr.
Evan Madin: evanbmadin@gmail.com

Post Date: 5/6/13
Location: Brooklyn
Position: Lead Baker
Description: Opportunity at gluten-free dedicated baking facility in Brooklyn for wholesale distribution.
Looking for Lead Baker specializing in gluten-free and allergen-free baked goods, breads& cakes to operate our facility. Experience is a must.
Grace Hospitality. Anthony Avellino: aavellino1@aol.com

Post Date: 5/6/13
Location: Prospect Park
Positions: Booth Workers for Googamooga
Description: Both Back Forties will be participating in Googamooga this year.  It's a 3 day food & music festival in Prospect Park.  Starting Friday May 17th till Sunday May 19th.  We need people to help us work the booth for the weekend.
Shifts don't last the whole day so on the plus side once your shift is finished you are free to enjoy all the event has to offer. 
We are currently offering paid positions and a few volunteer positions as well.  The volunteer positions consist of being on call for a set of hours for the dinner rushes but you will get a free wrist band to be at the event for that day. 
Perfect for students still in school or graduates as well looking to make a little extra $$$ for a weekend of work.
Please send an email with your resume in the body of the email as well as Googamooga Help in the subject line.
Back Forty.Colby Fuller, Project Manager: avebmd@backfortynyc.com

Post Date: 5/6/13
Location: Short Hills, NJ
Position: Caterer
Description: I am looking for someone to cater my son's high school graduation party on Sunday June 23rd, 2013.  We expect approximately 20-25 people. Mostly vegetarian/vegan menu.
Kathleen Estes: estes_family@verizon.net

Post Date: 5/6/13
Location: Stamford, CT
Position: Private Chef
Description: Looking for a full time chef, 5 days per week to cook for a family of 4. Must have fine dining restaurant experience and private chef experience. Must be able to cook a variety of cuisines with focus on bright flavors and presentation . Must be able to prepare snacks for 2 kids and able to roll with a changing schedule. Must be able to keep the kitchen organized and stocked according to the inventory systems that are in place so kitchen is well stocked at all times. There are part time chefs involved and this is a must for easy transition between chefs. Willing to travel during holidays. Salary is generous but DOE.  Working organic gardens, cookbook opportunities, collaboration & support between chefs.
Private Estate. Contact Chef Blake LaMarca: treetopschef@gmail.com

Post Date: 5/3/13
Location: NYC
Position: Go!Chefs Program Manager -- THE CHILDREN’S AID                                              
SOCIETY -- HEALTH AND WELLNESS DIVISION
Description: Under the supervision of the Director of Food and Nutrition Programs, the Program Manager primarily oversees the Go!Chefs cooking, nutrition education, and gardening programs for elementary and middle school children, which are held in after-school and summer programs across 15 Children’s Aid Society community schools and centers in Washington Heights, Harlem and the South Bronx.
The Go!Chefs program is part of The Children’s Aid Society’s larger Go!Healthy Programs, a healthy eating and wellness initiative for children from birth through adolescence and beyond, which includes hands-on cooking, nutrition education, gardening, food justice and a meal service program that is cooked from scratch and based on whole and plant foods. For more information, visit: www.childrensaidsociety.org/nutrition
RESPONSIBILITIES:
* Supervise  Go!Chefs program across 15 sites, including hiring, overseeing and mentoring Chef and Garden instructors; ensuring the curriculum is implemented with fidelity; and maintaining a high standard of program quality.
* Develop creative and outcomes-oriented culinary and gardening education curricula for afterschool and summer programs for school-aged youth.
* Coordinate all Go!Chefs programs and events, including working with multiple staff at individual sites to organize class logistics, schedule and equipment needs. 
*Lead regular trainings for Chef and Garden instructors and volunteers to prepare them to teach Go!Chefs programs.
* Lead internal evaluation of Go!Chefs program, including supervising Master’s interns and overseeing implementation and analysis of evaluation tools, including surveys, focus groups and interviews.
* Recruit and oversee a core of culinary, nutrition and gardening interns, volunteers and Americorps  members and coordinate volunteer-led garden build projects.
* Partner with peer organizations (such as GrowNYC, City Harvest, and DOHMH) on projects including youth-run greenmarket programs, Health Bucks, farmer’s market trips and more.
* Assist Go!Healthy team where necessary in implementing other programs, including healthy cooking and wellness workshops for staff and parents, a middle school food justice program, and an early childhood food and fitness program.
* Perform some administrative functions, such as tracking numbers of clients served, ordering equipment and processing payments and coordinating staff orientations.
SKILLS AND QUALIFICATIONS:
* Minimum of Bachelor’s Degree
* Very strong program management experience
* Critical and creative thinker with curriculum development experience
* Excellent trainer and supervisor
* Highly organized and self-motivated
* Very strong communicator (verbal and written) and works well with people of various backgrounds, cultures and skill levels
* Spanish-speaking a plusTo apply, please send resume and brief cover letter to Stefania Patinella at stefaniap@childrensaidsociety.org. Interviewing immediately!

Post Date: 5/3/13
Location: NYC
Position:  Go!Healthy Meals Manager and Trainer -- THE CHILDREN’S AID SOCIETY HEALTH AND WELLNESS DIVISION                                          
Description: The Children’s Aid Society is seeking a strong and dynamic Chef and trainer to lead a healthy meals program for children in Head Start, after-school and teen programs. The Go!Healthy Meals Manager and Trainer will oversee an existing healthy meal service program across 15 sites and launch an exciting new 1-year training initiative for cooks at 20 Head Start centers in NYC.
Background: The Go!Healthy Meals program is an innovative foodservice program for children. School food has gotten a great deal of negative attention lately for the poor quality of its processed, heat-and-serve meals. At Children’s Aid, we believe that the meals we serve children must be healthy, fresh, and high quality. They are an opportunity not only to fill hungry bellies, but also to present children with diverse, deliciously prepared meals that create healthy habits for life. Each year, we prepare 700,000 meals for children in our early childhood, after school and teen programs. Our meals are made from scratch and based on whole and fresh foods, especially fruits, vegetables, and whole grains. To implement this initiative, we created a set of original, healthy recipes that meet USDA regulations, and launched a training series for cooks that imparts the knowledge and skills they need to prepare healthy meals. Based on our successful model, we also train cooks in organizations outside CAS to replicate our program through our Go!Healthy Meals Training Institute.
This program is part of The Children’s Aid Society’s larger Go!Healthy Programs, a healthy eating and wellness initiative for children from birth through adolescence and beyond, which includes hands-on cooking, nutrition education, gardening, food justice and a meal service program that is cooked from scratch and based on whole and plant foods. For more information, visit: www.childrensaidsociety.org/nutrition
RESPONSIBILITIES:
*Oversee the existing Go!Healthy Meals initiative across  CAS sites, including monitoring successful implementation of menus and recipes.
* Provide monthly trainings for existing and new foodservice staff with the goal of imparting the skills and knowledge needed to prepare from-scratch, whole foods-based meals for children. Topics include nutrition education, healthy menu development, hands-on healthy cooking techniques, food purchasing, food allergies, food safety, and compliance with CACFP (USDA) and NYC regulations.
* Provide ongoing support and problem-solving to sites and cooks as they implement healthier menus and recipes.
* Create healthy, balanced meal service menus for children.
* Test and write recipes that are healthy, from-scratch, delicious and appealing to children, culturally diverse, feasible for large-scale production, and comply with CACFP (USDA) regulations.
* Monitor programs for compliance with CACFP (USDA) regulations.
* Manage relationships with food distributors and vendors, including identifying healthy, affordable products and problem-solving distribution logistics.
SKILLS AND QUALIFICATIONS:
* Highly experienced Chef, especially in large-scale cooking  
* Dynamic and experienced trainer and motivator, especially in hands-on healthy cooking, nutrition and wellness
* Very clear verbal and written communicator and works well with people of various backgrounds, ethnicities and skill-levels
* Team player
* Bilingual English/Spanish strongly preferred
To apply, please send resume and brief cover letter to Stefania Patinella at stefaniap@childrensaidsociety.org. Interviewing immediately!

Post Date: 5/2/13
Location: Long Island City ( less than 2 blocks from mass transit ~11 min from Manhattan)
Position: Sous Chef
Description: We recently launched Powerplant, a health supportive kitchen that delivers fresh prepared meals to homes that are plant-based, use only certified organic ingredients, and are minimally processed. Our goal is to empower people through a healthy eating lifestyle to achieve their optimal state and this philosophy applies to our team as well. 
We are looking for someone to join our team who shares an interest in health & wellness, food, nutrition and people.
This position is for a part time (2-3 days a week to start) sous chef position with the possibility to grow into full time (with benefits).
Duties will include working directly with the chef to produce a variety of large scale recipes in a commercial kitchen using a unique set of cooking techniques.
Some of the responsibilities include: 
  * delivery acceptance and organization
  * management of staff alongside the chef
  * quality control checks
  * ordering
  * food costing
  * production planning
Our business has a strong emphasis on quality and consistency, positive work environment, healthy food and lifestyle, environmental conscientiousness, and communication.
There is room to grow in the company for the right candidate.
Requirements:
Strong work ethic, positive attitude, cleanliness, good time management,  and an interest in food are all very important. Kitchen experience required. We will train in all specialized techniques and knowledge, but an interest or experience in natural food is a plus.
For more about us, please visit our website at www.powerplantlife.com
Powerplant. Neal Harden, Chef/Culinary Team Leader: neal@powerplantlife.com

Post Date: 5/2/13
Location: Long Island City ( less than 2 blocks from mass transit ~11 min from Manhattan)
Position: Cook
Description: We recently launched Powerplant, a health supportive kitchen that delivers fresh prepared meals to homes that are plant-based, use only certified organic ingredients, and are minimally processed. Our goal is to empower people through a healthy eating lifestyle to achieve their optimal state and this philosophy applies to our team as well. 
We are looking for someone to join our team who shares an interest in health & wellness, food, nutrition and people.
This position is for part time (2-3 days a week to start) production cooking with the possibility to grow into full time (with benefits).
Duties will include working directly with the chef to produce a variety of large scale recipes in a commercial kitchen using a unique set of cooking techniques, set up, break down, and delivery acceptance and organization.
Our business has a strong emphasis on quality and consistency, positive work environment, healthy food and lifestyle, environmental conscientiousness, and communication.
There is room to grow in the company for the right candidate.
Requirements:
Strong work ethic, positive attitude, and an interest in food are all very important. Kitchen experience or culinary degree strongly preferred. We will train in all specialized techniques and knowledge, but an interest or experience in natural food is a plus.
For more about us, please visit our website at www.powerplantlife.com
Powerplant. Neal Harden, Chef/Culinary Team Leader: neal@powerplantlife.com

Post Date: 5/2/13
Location: Edgartown, MA (Marth's Vineyard)
Position: Sous Chef
Description: We are the preeminent full service caterer on beautiful Martha's Vineyard, showcasing handmade, seasonal, local and organic cuisine since 1985.
We are looking for someone experienced in production kitchen. The position of sous chef comes with a great deal of responsibility. Reporting directly to the chef, the successful sous chef will quickly amass an in-depth familiarity with the kitchen’s operations so that they may fill in for the executive chef when needed and assist in resolving any problems that may arise on the job.
The sous chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff. He/she must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor junior chefs. Salary based on experience.
This job runs from June to October. Shared housing is available at $800/month.
Kitchen Porch Catering. Intaba Liff-Anderson, Kitchen Manager:  intabala@gmail.com

Post Date: 5/1/13
Location: New City, NY (Rockland Cty.)
Position: Personal Chef
Description: Seeking a reasonably priced personal chef who can prepare 1-2 mostly vegetarian meals a week for elderly couple who live 30 miles outside NYC. Depending on different factors, this could last 1-6  months. Possibility of food pick-up in Manhattan but not ideal. Please send local references.
Ilona Sturm, Daughter: 510 290 8176 (call between noon and midnight, East Coast time)

Post Date: 5/1/13
Location: Floral Park, NY (Nassau Cty., 1 block from LIRR)
Position: Sous Chef
Description: Year round position for sous Chef with minimum 3 years experience. Must be able to work all stations. Must be creative with a good work ethic, good communication & leadership skills. $50,000.
Jameson's Bar & Grill. Chef Edward Polk: jamesons@optonline.net

Post Date: 5/1/13
Location: Greenwich, CT
Position: Line Cook
Description: Opportunity at 50-seat full service restaurant featuring eclectic world cuisine with local, natural and organic ingredients. Prepare a la carte lunch and dinner menu items on either the hot or cold line. Knowledge of allergy free baking and cooking a plus. Could be part time to start. Must be reliable team player with strong work ethic. Opportunities for advancement.
Organic Planet. Chef Gerry Herrfurth: Chef@organicplanetct.com

Post Date: 5/1/13
Location: Westport, CT
Position: Personal Chef/Assistant
Description: Young and lively Connecticut family seeks an experienced Personal Assistant with strong cooking skills to assist in managing he day-to-day responsibilities of their home and personal lives. 
Job responsibilities include, but are not limited to:
• Preparing and portioning foods for the family; ensuring snacks and fresh food are readily available at all times 
• Deep cleaning with special attention to the kitchen
• Taking dog to vet, preparing special pet meals and carrying out additional pet-related requests as needed
• Execute special requests and related duties as needed
• Personal shopping and special errands as needed
• Act as Assistant to House Manager; serve as secondary gatekeeper
This is a full time position, Monday through Friday, roughly 8:30am – 4:30pm with flexibility for overtime as needed. Saturday and Sunday will be designated as days off; no travel is required.
Salary: $55,000-$65,000/yr + full, non-contributory benefits package, effective after 90 days.
Requirements:
• 4 year degree from an accredited College or University
• Degree or certification from an accredited culinary college or university a strong plus; basic cooking is required on a full time basis with minimal entertaining; special attention to specific dietary needs/restrictions
• Excellent references required from both current and previous employers
• Superb communication skills, both written and verbal
• Minimum 3 - 5 years related experience working as an Executive Personal Assistant
• Exceptional organizational skills and dedication to responsibilities; above and beyond attitude
• Flexibility in scheduling with willingness to work long hours and overtime as needed
• Strong work ethic, discrete and trustworthy
• OK working in a residence with both children and pets; no allergies 
• Authorized to work within the United States
Hire Society: Olivia: olivia@hiresociety.com

Post Date: 5/1/13
Location: New Canaan, CT
Position: Personal Chef/Housekeeper
Description: A warm and friendly Connecticut family seeks an experienced Personal Chef / Housekeeper to join them in their home in New Canaan. This is a full-time, live-out position. The hours for this position are 10am-7pm, Monday through Friday, with some flexibility for occasional nights or weekends. Salary: $55,000 - $75,000/yr.
Responsibilities include:
• Creating fresh, seasonal, healthy and organic family-style meals (lunch and dinner) for a full time schedule and family; attention to specific dietary needs and allergies (peanut allergy), Coordinating weekly menus, and cooking for special events
• Daily marketing and managing of the kitchen pantry
• Assist the lady of the house with the driving of the young boy to and from school; assisting the 2 young home-schooled girls each morning with preparing for the day 
• Maintaining residence for guest readiness at all times; special attention to the kitchen
• Daily cleaning, care and management of home including bed making, vacuuming, general tidying, light laundry and ironing
• Running errands and carrying out special requests as needed
• Occasional night and weekend babysitting
Requirements:
• Strong command of English language and communication skills, both written and verbal
• Excellent references required from both current and previous employers
• Minimum 3 years related experience working in a private home
• Energetic Self-starter who is extremely detail oriented
• Exceptional organization skills and multitask management
• Professional, polished, and discreet
• Great with children
• Flexible scheduling with availability to work overtime as needed; valid Passport a strong plus
• Ability to work both independently and as part of a team
• Valid Driver’s License a must; confident driver
• Legally able to work in the United States
Hire Society. Olivia: olivia@hiresociety.com

Post Date: 5/1/13
Location: 12 Manhattan Locations
Positions: Retail Team Members for Vegan and Raw Health Food Boutiques
Description: Are you a vibrant picture of health? Are you a person who is excited by nutrition, the environment, and healing? Are you knowledgeable in the vegan lifestyle? Do you LOVE selling and delivering high level service?
Organic Avenue has full and part time hourly positions available that report to the Retail Supervisor and Regional Retail Manager.
Shifts can begin as early as 6am and end as late as 11pm. Flexible schedule preferred. Must have some weekend availability.
Overall Responsibility:
Accountable for all dimensions of store operations, including but not limited to: customer service, daily inventory management, opening and closing procedures, and processing sales transactions accurately.
Key Areas of Responsibility:
• Greet and welcome customers in a timely, professional and engaging manner.
• Educate and assist all customers on the retail floor.
• Initiate service by asking open-ended questions to learn the customer's preferences and needs.
• Inform customers about our product benefits and cleansing programs.
• Communicate responsibly and professionally with customers, team members and management.
• Provide honest and confident feedback to customers regarding products. remove line
• Build lasting relationships with customers through capturing their information, following up on purchases, suggesting new products and inviting them to upcoming events.
• Report accurate daily inventory counts.
• Maintain awareness of merchandising and product rotation.
• Correctly process sales transactions and balance register drawer every shift.
• Maintain cleanliness of store.
Additional Requirements:
• Touch Type test with a score of 40 words a minute and above.
• Required to take sample professional business writing test.
Organic Avenue. Send cover letter and resume to Pascalle Dugay. Hiring Manager: pascalle@lovecleanse.com

Post Date: 5/1/13
Location: Franklin Lakes, NJ
Position: Personal Chef
Description: Juice and prepare organic foods that would be served in a place like Hippocrates for detoxification and good nutrition.
Karen Kleinman: 516-382-2942

Post Date: 5/1/13
Location: Soho
Position: Chef
Description: We are looking for a part time chef to work at Pravda , a well-established Soho restaurant with a Russian-inspired kitchen.  This position offers room for growth. We hope to find an innovative, respectful chef who can work alongside our current kitchen staff to eventually take over the kitchen.
Please paste your resume into the body of your email and send to Ana Opitz: ana@pravdany.com

Post Date: 5/1/13
Location: W. 22nd St. (Chelsea area)
Position: Personal Chef
Description: Cook for small dinners twice a week and also prepare healthy meals to have on hand through the week.
Barbara Gladstone: bgladstone@gladstonegallery.com

Post Date: 4/30/13
Location: Staten Island
Position: Chef Instructor
Description: My mom wants to learn to cook healthy and vegan, so my sisters and I would like to have a chef come out to our house on Mother's Day around 3pm.
Valbona Capri: valbona.capri@gmail.com

Post Date: 4/29/13
Location: W. 28th St.
Position: Cooking Party Helper
Description: My 9 year old wants to have her birthday at our house.  It will be 6 girls.  June 1, from 3 to 6 PM.  She would like it to be like an episode of "Chopped."  I need someone to help me set it up.  We cook a lot and often have cooking parties but could definitely use some professional help!
Gail Halaban: gailalbert@gmail.com

Post Date: 4/29/13
Location: Orange County + Westchester County
Position: Personal Chef
Description: Culinary and Wellness Education company offering meal preparation to busy professionals who are time challenged and have special diet needs, heart healthy, diabetic, vegetarian, raw food, cancer patients. We also offer nutritional counseling, and cooking classes.
We are looking for a recent grad to work 1-2 days in clients' home on Mondays and/or Wednesdays. Will shop, cook and prepare heart-healthy, gluten-free meals for clients.
Must have own car and live  in Orange and/or Westchester County.
What's Cooking. Donna Douglass, Chef/Owner: 845-548-6520 (call bet. 9am & 7pm, Mon-Fri)

Post Date: 4/29/13
Location: Darien, CT
Position: Personal Chef
Description: Prepare weekly gluten-free and dairy-free meals for client with autoimmune disorder. Flexible days. This is the priority, but if the chef can cook for the entire family of 6, that would be great.
Jody Truwit: truwitjm@aol.com

Post Date: 4/26/13
Location: Upper West Side
Position: Personal Chef
Description: Prepare lunches and dinners for elderly client with cancer 2 or more times per week.
Preston King (friend of client): 917-478-1390

Post Date: 4/26/13
Location: Manhattan
Positions: Juice Bar / Counter Staff
Description:We are a fast-growing juice bar company based out of Manhattan. Since 1999 we have opened nine successful stores and are looking to open three more in Manhattan in Summer 2013! We are looking for experienced people to join our team.
Benefits:
•Guaranteed 40 hours; paid over-time available after trial period
•Typically set days off / shifts
•Paid 30min break
•Free juice/smoothie & soup each shift; 50% off every additional item in the store!
•LOTS of leadership opportunities!
Our store staff does EVERYTHING:
•Receiving deliveries
•Prepping produce (wash & cut fruits/vegetables)
•General Cleaning & Maintenance
•Stock / Sort Inventory
•Standard Counter / Customer Service responsibilities
•Register operations
REQUIREMENTS:
•Minimum 6 months experience; Counter/deli/barista role strongly preferred
•Full-Time Availability (40-50hrs)
•Flexible schedule, including weekends (Open 6am-10pm)
•Must be able to familiarize yourself with menu and answer questions
•Interest in & personal reflection of a healthy lifestyle is a huge plus!z
JG Cafe Group. Debra Mulholland, HR: jobs@juicegeneration.com

Post Date: 4/26/13
Locations: East Hampton & Sag Harbor
Positions: Chef / Baristas / Sales
Description: Juicy Naam is the Hamptons' premier spot for raw vegan food, organic juices and the best selection of raw snacks, superfood products and supplements, with locations in Sag Harbor and East Hampton. Please be local or willing to re-locate, no commutes. We are 2 hours from NYC
We are hiring for the following positions:
Year Round/Sag Harbor
One position available for someone with RAW FOOD CHEF and RETAIL experience and knowledge of raw food, superfoods, and detox. This person will be responsible for preparing all of the food for sale in the store, along with inventory, ordering, costing, creation of new recipes, and maintaining a clean and orderly kitchen. Previous professional kitchen experience or training is required, as is some retail experience. A high level of customer service skills is required. Other duties include opening/closing store, closing out, inventory, selling products to customers, preparing/organizing cleanses, making juices and smoothies, some catering, and any other tasks that need to be done in the normal day to day operation of the store.
Training starts May 1, position starts May 11
Seasonal/East Hampton
One position available for someone with RAW FOOD CHEF and RETAIL experience and knowledge of raw food, superfoods and detox.This person will be responsible for preparing all of the food for sale in the store, along with inventory, ordering, costing, creation of new recipes, and maintaining a clean and orderly kitchen. Previous professional kitchen experience or training is required, as is some retail experience. A high level of customer service skills is required. Other duties include opening/closing store, closing out, inventory, selling products to customers, making juices and smoothies, some catering, and any other tasks that need to be done in the normal day to day operation of the store.
Training starts May 15, position starts May 20
Seasonal/East Hampton & Sag Harbor
Two positions available for someone with RETAIL experience and knowledge of raw food, superfoods and detox. Duties include opening/closing store, closing out, inventory, selling products to customers, making juices and smoothies, and any other tasks that need to be done in the normal day to day operation of the store. A high level of customer service skills is required.
Training starts May 15, position starts May 20
REQUIREMENTS:
You must have local housing; you must have reliable transportation, travel may be required between stores or for deliveries. Please follow a healthy lifestyle and be an example of the experience we create in the stores for our clients.
PLEASE EMAIL YOUR RESUME AND WHY YOU THINK YOU WOULD BE A VALUABLE ADDITION TO OUR TEAM AFTER YOU HAVE READ THROUGH OUR WEBSITE....www.thejuicynaam.com
giuliana@thejuicynaam.us

Post Date: 4/26/13
Location: London, UK
Position: Personal Chef
Description: Looking to hire private chef to come at least twice a week, to cook for a cancer patient in North London from May until early July.
Grace Yu: grace_madrid@yahoo.com

Post Date: 4/25/13
Location: Livingston Manor, NY
Position: Camp Chef + Assistants
Description: Steve's Camp at Horizon Farms is a new and innovative program designed to empower high school aged youth from under-served communities in NYC to realize their potential through a unique camp experience.  The participants learn about sustainability and leadership by working on the farm, cooking healthy food, and having fun in the outdoors.  Steve’s Camp is located on 100 acres in Livingston Manor, New York, about 100 miles outside of NYC.  In addition to a farm that raises pigs, sheep, and chickens, the property also includes a large kitchen, dining hall, small garden, two bunkhouses, and an all-purpose building.
We are looking for someone with culinary experience (either a chef or caterer) to run the kitchen.  This includes ordering local food from nearby farms and stores, keeping stock of food supplies, ensuring a clean and safe kitchen, providing some cooking instruction, and helping to plan and prepare 3 nutritious meals for approximately 40-50 people each day with the help of campers, staff, and an assistant.  A small percentage of our food will come from our gardens and chickens. The Chef will also work with the nutrition counselor and farm coordinator to help create a holistic healthy environment for our campers.
We hope to find someone who is passionate about cooking delicious and healthy food, enjoys working with youth, and is excited about living on farm for the summer! For more information please visit www.stevescamp.org.
Dates: 6/27- 7/25 (boys) or 7/27 - 8/23 (girls).  We welcome applicants interested in working for a month or the entire summer. The position includes organic, local, fresh meals each day and comfortable housing on a small farm.   This is a residential position, though you will have breaks and time off.
$3,000 for one month of service or $6,000 for two months of service. Assistants will earn $4,000 two months and $2.000 for one month of service. Couples Welcome.
Steve's Camp at Horizon Farms. Send resume and cover letter to Josh Borkin: josh@stevescamp.org.

Post Date: 4/25/13
Location: W. 8th St., Manhattan
Positions: Cooks
Description: Greenwich Project in NYC is the new venue in an expanding restaurant group. Carmine Di Giovanni is the executive chef. Greenwich Project is seeking all line cooks. Looking for motivated and ambitious cooks to grow with our expanding restaurant group.
Greenwich Project. Chef Carmine Di Giovanni: carmine@projectgroupnyc.com

Post Date: 4/25/13
Location: Camptown, PA
Positions: Sous Chef, Cooks, Baker
Description: The Ballibay Camps (http://food.ballibayCamps.com) seeks a Sous Chef, Cooks and a Baker for an outstanding kitchen from mid-June through mid -August for a community of approximately 200 kids and adults. We emphasize locally and sustainably produced ingredients, scratch cooking, and an emphasis in our community on healthy and mindful eating. This is NOT your average camp food! We offer a great salary, totally free room and board, lots of free live music, art, dance and theater and a beautiful place in the country to spend your summer.
Ballibay's foodservice was featured in the New York Times last summer (http://www.nytimes.com/2012/07/11/dining/at-summer-camp-young-foodies-raise-the-bar.html?_r=0)
We seek highly-motivated, hard-working individuals, with solid background in cooking and a passion for food. Creativity and teamwork is encouraged! The Sous Chef should have some prior supervisory experience. Experience with production cooking, inventory and ordering is also highly desired. We also seeking cooks with good knife skills, organizational skills, and like to have a good time while making good food. If one of you has a baking background would be awesome. 
Please send a letter introducing yourself and your favorite thing to cook (that you think kids would like) and also paste your resume into the body of the letter to Ali Lopez: chefali@ballibaycamps.com

Post Date: 4/25/13
Location: Oceanside, NY
Position: Chef/Assistant Chef
Description: Opportunity at Jandi's Natural Market. Jandi's deli/cafe' prepares over 100 proprietary Vegan, Kosher, Allergy sensitive dishes.  In business for 37 years, Jandi's is Long Island's largest family owned and operated natural food market.
Full time position.  Looking for at least 1 year of commercial kitchen experience and bilingual Spanish/English.  Good organization and knife skills.  Salary plus robust benefit package. Salary: $30,000 - $40,000.
Jandi's Natural Market. Howard: Howard@jandis.com

Post Date: 4/25/13
Location: Beverly, MA
Position: Chef Instructor
Description: Opportunity at Internal Medicine and Pulmonary/Sleep Medicine Practice. I am looking for a chef interested in developing a cooking demonstration program for patients with diabetes and other health related medical problems.  A nutritional program and recipe formats have been developed by The Harvard School of Public Health in conjunction with the Culinary Institute.  The individual should be interested in changing the dynamic of healthy/mindful eating for the patients involved. Prior teaching experience a plus.
North Shore Preventive Health Care. Dr. Roy Ruff, President: rff@comcast.net

Post Date: 4/25/13
Location: Montauk, NY
Position: Line Cook/Chef
Description: Part time or full time position at a very busy cafe.  Must be able to work quickly, multi-task and prepare dishes for service with precision and attention to detail.  Cooking responsibilities will also include vegan baking and preparation of menu items which include dressings, sauces, stir fries, soups and vegetarian entrees.  Experience preferred but extensive training is provided.
Mostly vegetarian cuisine. All organic. $10-$14/hr.
Naturally Good Foods & Cafe. Andrea Mavro, Chef/Owner: Naturallygoodfoods@gmail.com

Post Date: 4/25/13
Location: Montclair, NJ
Position: Vegan and Raw Foods Chef
Description: FLOW (Fresh-Live-Organic-Whole) is a new healthy lifestyle restaurant and elixir bar in Montclair NJ. We specialize in vegan, gluten free and raw foods cuisine. We are looking for a Full Time Chef to join our team. We will open this summer.
FLOW. Hyacinth Mills, Owner:  hyacinth@newlifejourneys.com

Post Date: 4/25/13
Location: Alexandria, VA
Position: Sous Chef
Description: Opportunity at Postmodern Foods, health-supportive, plant-based foods and drinks, inspired by culinary traditions, influenced by progressive nutrition, and made with the best possible ingredients! We sell easy to grab food and drink options at like-minded, top-notch facilities in the Northern Virginia area. Currently we sell juices, smoothies, savories, salads, and healthy sweets. You can find our food at: Mind Your Body Oasis in Crystal City, VA, and online via delivery.
We are looking for a hard worker with a good attitude, who thrives in a start-up environment. Hours are not completely regular, but currently average around 6 hours on Mondays from about 9:30 AM. As we grow in the market, kitchen hours will increase, and responsibilities, including menu development, further hiring, etc, may increase as well. We are looking for an experienced, efficient and neat worker for our kitchen team. We are looking to grow, and the right candidate can grow with us. $9-$10/hr.
Position duties include:
Prepping produce for juices/smoothies/salads/savories/desserts
Owning production from start to finish for some segment of the menu
Packaging/Labeling finished products
Some cleaning
Loading finished goods into transport for delivery to clients
An awesome attitude (we're going tobe spending some time together!)
And a passion for helping people eat better
Postmodern Foods. Denise Hicks, Founder & CEO: denise@postmodernfoods.com

Post Date: 4/24/13
Location: Bridgeport, CT
Position: Personal Chef
Description: Holistic Health Counselor seeking Personal Chef for one of her clients. Work entails food shopping and preparing food in the client's home.  The client has MS and is unable to do any basic food preparation or shopping.  The chef would work with me on devising a meal plan and food budget in which we will work towards implementing a gut-healing diet, probably GAPS or Paleo.  My initial proposal to the client will include 6 months of your services, but if all goes well, this could be a long-term gig.  I estimate the client would need 5-6 hours of your services (including shopping and cooking) per week, although if this is wrong, please let me know otherwise. $35-$45/hr.
Find out more about me and my work at www.mariarickerthong.com
Maria Rickert Hong: mariarickert@yahoo.com

Post Date: 4/24/13
Location: NYC
Position: Cooking Teacher
Description: French Institute Alliance Française (FIAF) is a 501(c)(3) not-for-profit organization incorporated in the State of New York. FIAF's mission is to create and offer New Yorkers innovative and unique programs in education and the arts that explore the evolving diversity and richness of French cultures.
The Fiaf is looking for a cooking teacher for its « Summer Camp 2013 » with teenagers ( around 11 to 15 years old). $50/hr.
The candidate should :
- Be interested in teaching cooking.
- Be graduated or taking classes in cooking.
- Be dynamic, enthusiastic, conscientious, creative, open and having a great sense of communication with kids and parents.
- Be available each Wednesday, during the period from June 17 to July 31, between 1pm-4.30pm.
- Be fluent in French (native) and have a US work permit.
Qualified applicants should send their cover letter and resume to Mathilde: mschennen@fiaf.us

Post Date: 4/24/13
Location: Manhattan
Position: Personal Chef
Description: Organic, seasonal meals for family of 4. 2 of the adults prefer primarily high end raw and vegan cuisine.
Matthew Kenney Cuisine. Contact: hr@matthewkenneycuisine.com

Post Date: 4/24/13
Location: Boca Raton, FL
Position: Personal Chef
Description: Senior couple seekd well prepared, seasonal, organic cuisine.
Matthew Kenney Cuisine. Contact: hr@matthewkenneycuisine.com

Post Date: 4/24/13
Location: Montecito, CA
Position: Personal Chef
Description: Plant-based (vegan) family of 5 seeking high-end, raw and cooked vegan cuisine, all organic, with a focus on nutrition.
Matthew Kenney Cuisine. Contact: hr@matthewkenneycuisine.com

Post Date: 4/23/13
Location: Upper West Side
Position: Freelance Party & Prep Chefs
Description: Scoozi Events NYC, an Upscale NYC Catering Company, is looking for hardworking, energetic, creative individuals to work as  Freelance Party & Prep Chefs in our Kitchen and at our offsite Corporate & Social Events.
Skills Requirements and Working Conditions:
-One year experience as a Line Cook preferred. Recent Graduates OK
- Positive attitude, clean and organized.
-Ability to work in a fast-paced environment and calmly and under pressure.
-Ability to work effectively within a team.
-SENSE OF URGENCY!
-Knowledge of safety, sanitation and food handling procedures.
-Flexible Schedule
-Able to have make a fun work environment while still maintaining and accomplishing duties.
Scoozi Events. In the body of your email, send us your resume and write a paragraph about yourself and why you would be a fantastic fit for the Scoozi Events Team!
Contact: Stella Ballarini, Exec. Chef: scoozinyc@aol.com

 

 

 

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