Spring Career Fairculinary.imodules.com/s/898/images/editor_documents... · Spring Career Fair May 1, 2012 A preeminent caterer with over 35 years of experience in the New York, New

Spring Career FairMay 1, 2012

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

www.abigailkirsch.com

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Part- time and Full-time Cooks - Culinary Crew Leaders

Dawn Bergman Director of HR - Pier Sixty and Lighthouse

[email protected]

Sarah Saracino Human Resources Manager 81 Highland Avenue Tarrytown NY 10591

(914) [email protected]

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

www.acfchefs.orgAmerican Culinary Federation Table12

Recruiting for: Membership.

Albert Pijnappel 180 Center Place Way St. Augustine FL 32095

(800) 624-9458

The Historic Athenaeum Hotel sits grandly on a treeshaded hill overlooking the picturesque Chautauqua Lake within the world-renowned Chautauqua Institution. Serving guests in style since 1881, and now listed on the National Historic Register, this Victorian treasure is a fullservice hotel.

www.ciweb.org

Will Interview

Wednesday

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

Ross Warhol '08 Executive Chef 3 South Lake Drive Chautauqua NY 14722

(716) [email protected] (716) 357-2833

Edward Work '12 Sous Chef

Page 1 Spring Career Fair - May 1, 2012

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

An historic country club and inn nestled along the banks of the fabled Beaverkill River. Open year round. Located in Lew Beach, NY at the junction of Sullivan, Ulster and Delaware Counties. The inn is a privately owned 19 room property offering three meals, afternoon tea, and appetizers, along with catered events on/off site. Supporting local farms has been a long-time focus. Unique and interesting!

www.beaverkillvalleyinn.comBeaverkill Valley Inn Table43

Recruiting for: Sous Chef - Front Desk Clerk

Christina Jurgens Executive Chef 7 Barnhart Road Lew Beach NY 12758

(845) [email protected] (845) 439-3884

We are a young and dynamic Brooklyn-based restaurant group, concentrating on bringing responsibly sourced ingredients to the table. We are currently focused on seasonal American cuisine at Colonie and Governor, and authentic Mexican cuisine at Gran Electrica.

www.colonienyc.comBEET Hospitality Table25

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Recruiting for: Variety of Positions: Back-of-the-House and Front-of-the-House. All levels, including management.

Brad McDonald Executive Chef 127 Atlantic Avenue Brooklyn NY 11201

(718) [email protected] (718) 855-7508

Tamer Hamawi Owner/Operator

[email protected]



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

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

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

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

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

www.biltmore.com

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Recruiting for: Culinary Externs (May - January )- Baking & Pastry Externs (September - January) - Food & Beverage Management Intern (May - January) - Various Full-Time Culinary Employment Positions

Alicia Barger Inn on Biltmore Pastry Sous Chef

Chris Maslin Director of Staffing & Training

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

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

Blue Apron Reastaurant & Red Rooster Bar is a 40-seat modern French-American bistro serving "Authentically Modern Cocktails and Cuisine" in Historic downtown Salem Virginia. We opened in December 2010 and have enjoyed a consistent business of local and regional loyal clients. Our primary focus is on genuine hospitality and value based on diligent service and delicious food. Our culinary team consists of hungry young CIA graduates who are using this experience to form the foundation not only for Blue Apron but for their careers. Our service staff is experienced and diverse and has a deep respect for their direct impact to the guests experience. As owners, we are committed to continually providing our staff the resources and leadership, through highs and lows, which results in personal success and growth.

www.blueapronredrooster.com

Will Interview

Wednesday

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Recruiting for: Culinary Extern - Full-Time Line Cook/Sous Chef (position start date flexible based on applicant)

Scott Switzer '97 Owner/Executive Chef 210 East Main Street Salem VA 24153


Ashley Tayloe-Switzer Owner

[email protected]



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

www.bluehillfarm.com

Will Interview

Wednesday

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

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

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

Irene Hamburger Vice President

Campus Auxiliary Services provides high quality auxiliary services for SUNY at the Geneseo campus. In addition to providing dining, catering, laundry, cable and vending for the campus, the company also owns and manages the Big Tree Inn, a historic restaurant, inn and event center located on Main Street in Geneseo.

Our aim is to help the campus community by taking care of the students' needs so that they can concentrate on their studies with as little distraction as possible. CAS is committed to "leading from the front" in all facets of its business and seeks individuals who will contribute to the Corporation in ways that help the company achieve its set goals regarding people, service, operating, growth, community and financial performance.

We have eight locations on campus which offer the students, faculty and staff a vast array of dining experiences. Our restaurants and cafes provide various ethnic cuisines from American, Filipino, and Korean on a daily basis to many other specialty dishes throughout the week. Our catering department services small functions on campus, such as Texas barbeques and cultural dinners to high-end functions such as dinners at the Geneseo President's house. Our culinary team has the abilities to compete at the ACF with awards in both individual and team events.

www.cas.geneseo.edu

Will Interview

Wednesday

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Recruiting for: Sous Chef - Catering Manager

Rhonda Lander Director - Human Resources 1 College Circle Geneseo NY 14454

(585) [email protected] (585) 245-5097

Jonna Anne '09 Executive Chef

[email protected]



Capital Restaurant Resources is a national recruiting agency with a Washington, DC regional focus. We have more than 60 clients, ranging from free-standing restaurants to upscale hotel chains, with a combined total of more than 1,000 outlets across the country, featuring fine dining, upscale, and casual menus. Our grassroots approach to recruiting has led to many successful relationships across the Washington, DC dining scene, which is not-so-quietly becoming one of the nation's premier dining locations. CRR is very well connected and has become a respected name within the industry. Our connections can and will lead to opportunities in the front and back-of-the-house, both here and nationally, that you will not be able to find anywhere else

www.caprr.com

Will Interview

Wednesday

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Recruiting for: Junior Sous Chef - Sous Chef - Assistant Manager - Assistant Pastry Chef. We do not offer externship

opportunities; only full-time salaried management positions.

Christopher Floyd '94 Owner 650 Pennsylvania Avenue, SE Suite 210 Washington DC 20003

(202) [email protected] (202) 318-8859

Tony Abreu Partner

[email protected]



Only thirty minutes north of Manhattan, Castle on the Hudson sits majestically overlooking the Hudson River on sprawling acres of manicured gardens and grounds. With over 100 years of history, the Castle is undoubtedly a regal escape to the enchanted days of yesteryear. The Castle’s 31 luxurious guestrooms, suites with wood burning fireplaces and impeccable service, continue to be a favorite among dignitaries and celebrities.

The Castle’s award winning dining room, Equus, has also earned a worldwide reputation for excellence, including a 4-diamond rating from AAA, and a 5-Star Restaurant Award from AAHS, both in 2011. It offers a breathtaking ambiance with its stunning design and equally impressive dining. Creativity abounds in its appetizers, main courses and seductive desserts. These gourmet pleasures can be enjoyed in any one of the three dining rooms, each with its own distinct decor and atmosphere.

The Castle is now under the management of the world-acclaimed Sankara hotel group, which have a deep rooted desire to become one of the world’s leaders in the hospitality industry. Led by its visionary President, it is committed to creating and managing contemporary luxury hotels that allow their guests to savor the high quality services and the ultimate in luxury around every corner of the facilities.

Chef Chiharu Takei, Executive Chef of the Castle’s Equus restaurant, received trainings at 3-Michelin-Star restaurants in France, including Joel Robuchon and la Maison Troisgros, and was the Head Chef at the Sankara hotel & spa Yakushima in Japan before accepting the responsibility of leading the restaurant by applying his wisdom and techniques to creating new epicurean delights of the finest quality that can only be experienced at the Castle. Chef Takei is recognized for his ability to draw out the power of the fresh locally grown ingredients and express it with beauty in his dishes.

The Castle is pleased to have Chef Justin Binnie join the Castle as Pastry Head Chef this Spring. Prior to joining the Castle, Chef Binnie held Pastry Sous Chef position at prestigious 3-Michelin-Star Jean-Georges and Nougatine restaurants, as well as Asiate at Mandarin Oriental in Manhattan, New York. Sharing the same ideals and vision of Chef Takei, Chef Binnie brings new ingredients and modern techniques to his pastry and dessert creation, showcasing his passion, creativity and talent in pastry arts.

www.castleonthehudson.com

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Recruiting for: Culinary Externs - B&P Externs - Pastry Cooks - Line Cooks - Chef de Partie - FOH Professionals

(Captains - Servers - Runners P/T) - Coporate Sales Manager

Pik-Kam So HR Representative

[email protected]

Chiharu Takei Executive Chef - Castle on the Hudson 400 Benedict Avenue Tarrytown NY 10591

Tabatha Williams HR Representative

[email protected]

Maki Yamamoto Assistant to Executive Chef



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

www.charliepalmer.com

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

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

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

Charles Pouchot General Manager - Aureole

[email protected]

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

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

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

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

www.chathambarsinn.com

Will Interview

Wednesday

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Recruiting for: Culinary Externs - B&P Externs

Anthony Cole Executive Chef 297 Shore Road Chatham MA 02633

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

Stephen Jones '02, '04 Executive Pastry Chef

[email protected]



We are a medium sized restaurant group owned by CIA graduate, Geoffrey Tracy '98. Our five upscale casual restaurants in DC, MD, & VA feature seasonal menus, scratch cooking, friendly service, beautiful patios, great private event spaces and a fun atmosphere for our guests and staff to enjoy.

www.chefgeoff.com

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Chefs (Executive Chefs, Sous Chefs, Pastry Chefs) - Kitchen Managers - Front-of-the-House Managers - Cooks.

Wil Going Culinary Director

[email protected]

Meghan McCourt Human Resources Director 3201 New Mexico Avenue, N.W., Suite 246B Washington DC 20015

(202) [email protected] (202) 403-3373

Fine, seasonal cuisine is served at our dinner-only French bistro. Local and organic ingredients feed our menu where everything is made in-house from scratch by our strong team.

www.cheznousbistro.com

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Recruiting for: Culinary Externs - Line Cook/Garde Manger. Usually our staff rotates through the sections, including some help in pastry and dessert plating.

Rachel Portnoy Pastry Chef/Owner 150 Main Street Lee MA 01238

(413) [email protected] (413) 243-6389

Franck Tessier Chef/Owner

[email protected]

Michele Youngs '09 Sous Chef

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

www.chipotle.com

Will Interview

Wednesday

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Recruiting for: Hourly Crew - Kitchen Managers - Service Managers - Apprentices

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


Chris Garate '10 General Manager & New Restaurant Training



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

www.CompassGroupCareers.com

Will Interview

Wednesday

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Recruiting for: Manager In Training Programs

Amy Tormey College Relations Manager 2400 Yorkmont Road Charlotte NC 28217

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

Christine Meehan Recruitment Coordinator

[email protected]

Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season resort. Located in the rolling farmland of the Garden State’s picturesque northwest, our world-class NJ resort is just an hour from New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort offers so much to experience, you may come to think of our 4,000+ acre getaway as a playground for all ages.

www.crystalgolfresort.com

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Banquet Cooks - Prep Cooks - Front-of-the-House

Aladin Glaoui Director of Food & Beverage

[email protected]

Bill Polchinski Director of F&B - Mountain Creek

[email protected]

Florian Wehrli Executive Sous Chef

[email protected]

Michael Weisshaupt Executive Chef 3621 Route 94 Hamburg NJ 07419

(973) [email protected] (973) 823-6666



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

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

www.ciachef.eduThe Culinary Institute of America Table34

Recruiting for: New Restaurant Opening May 2012 at San Antonio Campus: FOH - Assistant Managers - Prep Cooks - Line Cooks - Savory Cooks - Servers - Production Bakers. Information will also be available on the MIT Program in Hyde

Park!

Trish Ryan Staffing Manager 1946 Campus Drive Hyde Park NY 12538

(845) [email protected] (845) 451-1036

Menus for Healthy Kids is an initiative meant to combat childhood obesity by improving school lunches, working directly with and in local school districts.

The publishing department produces a number of books for cooking professionals, students to the culinary and baking and pastry arts, and enthusiast cooks.

www.ciachef.edu

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Recruiting for: Culinary Externs - Baking & Pastry Extern

Mary Donovan '83 Editorial Project Manager 1946 Campus Drive Hyde Park NY 12538

(845) [email protected] (845) 451-1092

Erin McDowell '07, '08 Editorial Assistant

[email protected]

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

www.danielnyc.com

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Entry Level Culinary - Pastry - and Front-of-the-House

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

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

Cynthia Billeaud Human Resource Director

Alex Martinez Sous Chef - Café Boulud

Sebastien Mathieu Sous Chef - Restaurant DANIEL



Ehrhardt's Waterfront Resort has been owned and operated by the Ehrhardt Family for over 60 years. In that time we have earned a reputation for offering quality food and service, as well as for being attentive to the details that create a memorable experience. Whether you are looking for a relaxing vacation, weekend getaway, wedding reception, business meeting, private party or bus day trip you have come to the right place.

www.ehrhardts.com

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Recruiting for: Culinary Externs - Summer Positons: Line Cooks and Prep Cooks.

Robert Williams Executive Chef 201 Route 507 Hawley PA 18428


Mike Wood PM Sous Chef

Empire City Casino Yonkers Raceway is the largest Video Gaming Facility in New York State. Located in Yonkers, New York, we offer 5,300 slot machines, world-class harness racing, fine dining and entertainment! If you are looking for a career in the exciting entertainment industry, have an energetic personality and understand the value of providing exceptional customer service, we are your employment destination!

www.yonkersraceway.com

Will Interview

Wednesday

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Recruiting for: Variety of Full-Time Front-of-the-House, Back-of-the-House, and Pastry positions, including Line Cooks and Executive Chef position. Please contact us at [email protected].

Brian Ingram General Manager Restaurant Pub 810 Yonkers Avenue Yonkers NY 10704

(914) [email protected] (914) 457-2530

Mark Advent

John Advent

Jacob Aquia

Julia Doyne

Fabienne Eymard

Chris Lee

Jacquelyn Sandusky

Yannis Stanisiere



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

www.epic.com

Will Interview

Wednesday

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Recruiting for: Full-Time Savory and Pastry

Meagan Ledlow Recruiter 1979 Milky Way Verona WI 53593


Andy Patterson Chef

[email protected]

Fairmont Copley Plaza offers luxury accommodations with 383 recently renovated guest rooms, the highly anticipated OAK Long Bar + Kitchen, extensive luxurious catering space, and a Fairmont Gold Floor.

The Fairmont Battery Wharf offers a variety of dining experiences from cocktails and light dining in Battery Jazz Bar to its elegant restaurant and lounge featuring an open kitchen and chef's table, Harbor views and seasonal outdoor dining. Aragosta Bar + Bistro, is helmed by award-winning Chef David Daniels and features contemporary Italian fare made from local farm-raised ingredients.

Fairmont Hotels & Resorts are known for their award winning Green initiatives, colleague programs, and guest service. Come join our team!

www.fairmontcareers.com

Will Interview

Wednesday

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Recruiting for: Culinary Externs - Sous Chef - Cooks

Jennifer Parent Director, Human Resources Three Battery Wharf Boston MA 02109

(617) [email protected] (617) 994-9747

The Gasparilla Inn & Club has been a premier destination on Florida’s Gulf Coast since 1913 and celebrates its 98th anniversary this season. A member of Historic Hotels of America and listed on The National Register of Historic Places, this pristine resort offers 137 accommodations in the heart of Boca Grande, located on Gasparilla Island.

www.gasparillainn.com

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Opportunities throughout the season (October through early July)

Kimberly Pulaskie Director of Human Resources 500 Palm Avenue, Post Office Box 1088 Boca Grande FL 33921

(941) [email protected] (941) 964-4571

Peter Timmins, CMC Executive Chef

[email protected]



Introducing gigi, the newest urban dining experience in Miami. Only gigi offers cutting-edge, high-performance, communal comfort food for the discerning palate. Brought to you by the co-creator of the Townhouse Hotel, Bond Street Sushi Lounge, Bardot, Buck 15, Sra Martinez, and Miss Yip Chinese cafe, gigi is an one-of-a-kind restaurant and a culinary revolution. Nestled in Wynwood (Midtown) next to Bardot, gigi offers affordable, Asian-inspired, unpretentious food. Open till 3am on weekdays and 5am on weekends, serving fresh artisanal dishes that start at $2, gigi’s mission is to explode the food landscape of Miami.

www.giginow.com

Will Interview

Wednesday

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Recruiting for: Sous Chefs - Pastry Chefs - Servers - Hostess - Cook

Jose Valines '01 Executive Chef 3470 North Miami Avenue Aventura FL 33180


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

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

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

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Recruiting for: Chef Manager - Executive Chef - General Manager - Support Chef Manager

Larry Leibowitz '96 Regional Training Chef 92 Montvale Avenue - Suite 1000 Stoneham MA 01960


Sean McCaffrey Resident Area Manager

[email protected]

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

Relocation assistance provided.

www.harristeeter.com

Will Interview

Wednesday

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Recruiting for: Culinary Chefs - Pastry Chefs - Fresh Foods Managers

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

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

Eric Hinson Recruiting/Training Manager

[email protected]

Heidi Kim '07 Co-Manager



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

Recruiting for:

Management Training Program OR Culinary Management Training Program

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

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

Email your résumé to [email protected].

www.hillstone.com

Will Interview

Wednesday

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Recruiting for: Management Training Program - Culinary Management Training Program

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


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

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

www.hmshost.com

Will Interview

Wednesday

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Recruiting for: Culinary Externs - Full-Time Culinary Positions

Sean Matthews Corporate Training Specialist 6905 Rockledge Drive Betehsda MD 20817


Arden Shutt Director of Associate Relations




The Inn at Little Washington, just 67 miles west of Washington D.C., a renowned 5 Star, 5 Diamond Relais & Chateaux country house hotel internationally renowned for Chef/Proprietor Patrick O'Connell's pioneering of Refined Regional American Cuisine, is a culinary oasis akin to visiting a Michelin starred restaurant in the European countryside. Established in 1978, The Inn is a member of Relais & Chateaux and their restaurant group Les Grands Chefs.

www.theinnatlittlewashington.com

Will Interview

Wednesday

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Cooks (All Levels) - Pastry Sous Chef - Pastry Cooks

Greg Rosentreter Director of Human Resources Middle and Main Street Washington VA 22747

(540) [email protected] (540) 675-3134

Stephen Lyons '00 Executive Sous Chef

Iron Hill Brewery & Restaurant is passionate about producing distinctive, full-flavored handcrafted beers, accompanied by fresh-from-scratch New American cuisine in a comfortable, casual atmosphere. We currently have 750 employees and 8 restaurants located in Delaware, Pennsylvania and New Jersey. Iron Hill has been voted one of the top 15 employers in Delaware for the last several years.

www.ironhillbrewery.com

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Recruiting for: Culinary Externs - Line Cooks - Sous Chefs

Mike Casciello '06 Head Chef

[email protected]

David Foster '93 Head Chef 2502 West 6th Street Wilmington DE 19805


We are a New York City restaurant group specializing in Austrian/middle-European cuisine. We have five establishments, including a Michelin-starred restaurant called Wallse.

www.kg-ny.com

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Recruiting for: All Positions: Front-of-the-House and Back-of-the-House Culinary and Baking & Pastry. Approved for culinary externs at two locations.

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

(212) [email protected] (212) 240-9941

Susan Schieffelin Public Relations

[email protected]

The Lenox Club is a private dining social country club located in the Berkshires of Massachusetts.

The Lenox Club offers externs shared housing on site, all meals, laundry and minimum wage.

www.lenoxclub.com

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Recruiting for: Culinary Externs (mid-May to the end of September).

Christian Mailloux '92 General Manager/Executive Chef 111 Yokun Avenue Lenox MA 01240

(413) [email protected] (413) 637-0031

Dawn Mailloux Marketing



Will be recruiting for three restaurants:

LiNEaGe in Brookline, MA - We use our intimate appreciation for ingredients to create a personal interpretation of modern American cuisine. It's this passion that informs our approach to food, with a profound respect for seasonality and the dedicated local artisans and growers. It is our intention to create a comfortable yet sophisticated dining room, nurturing an atmosphere as inviting as a home with a deep sense of hospitality.

Eastern Standard in Boston, MA - Quite literally the heart that keeps Kenmore Square pumping, Eastern Standard's lively mix of locals and out-of-towners assures a vibrant scene nearly 24 hours a day. The high-ceilinged room features an impressive dining area, an intimate private dining room, and a lounge surrounding the longest marble bar in Boston. Nationally-recognized for our award-winning cocktail program, our dining options are just as impressive and span the gamut of everything from a burger to our daily offering. Whether you stop in for breakfast, lunch, a mid-afternoon snack, dinner or late night eats, you will be warmly greeted by a staff whose main goal is to make your dining experience among the best you have ever had. At Eastern Standard we strive to re-create every guest's expectations.

Island Creek Oyster Bar in Boston, MA - The first restaurant from internationally-acclaimed Island Creek Oysters, Island Creek Oyster Bar has quickly become the definitive seafood experience in Boston since its opening in October of 2010. With an ambiance that takes its cue from the farm's home in Duxbury, Massachusetts, the menu offers a mix of shore classics (fried clams, fish & chips) alongside more sophisticated preparations, as well as a robust selection of non-seafood dishes. And, of course, ICOB features the most robust raw bar program in Boston featuring a wide selection of oysters and shellfish that are unavailable anywhere else.

www.islandcreekoysterbar.com

Will Interview

Wednesday

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LiNEaGE - Eastern Standard, Island Creek Oyster Bar Table33

Recruiting for: Culinary Externs - Full-Time Line Cooks

Richard Morin Chef de Cuisine 242 Harvard Street Brookline MA 02446

(617) [email protected] (617) 532-9110

Matt Celeste Sous Chef - Island Creek Oyster Bar

Lauren Krosser Pastry Chef - Eastern Standard, Island Creek

Kevin Martin Bar Manager - Eastern Standard

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

www.magnoliabakery.com

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Recruiting for: Baking & Pastry Externs - Full-Time Bakers - Cake Icers - Prep Bakers - Managers.

Andrea Gillespie Human Resource Director 1841 Broadway - Suite 1111 New York NY 10023


Abigail Joslyn '07, '08 General Manager

[email protected]

Michael Owens Director of Operations



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

www.manursing.com

Will Interview

Wednesday

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Recruiting for: Culinary Externs - Part-Time or Full-Time Line Chefs

John Krall Executive Chef 1 South Manursing Island Rye NY 10580

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

Austin Braswell '01 Executive Sous Chef

[email protected]

Dianna Levene Bacuilima '08

Pastry Chef

[email protected]

Nicole McGee '07, '08 Line Chef

[email protected]

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

All interested candidates must post their resume in advance at http://collegejobs.marriott.com. Feel free to send an email message after posting to [email protected] to verify your information has been processed through the system. Join our Team for an Informational Session on Monday, April 30, at 9 PM in the Multi‑Purpose Room at the Student Recreation Center.

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

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

www.careers.marriott.com

Will Interview

Wednesday

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

http://collegejobs.marriott.com

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

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



Mazzone Hospitality owns and operates several of the Capital Region’s premier restaurants and banquet halls including: Glen Sanders Mansion in Scotia featuring a restaurant Angelo’s Tavolo, two ballrooms and an inn; Aperitivo Bistro, a dynamic wine bar and bistro adjacent to Proctors in Schenectady; Angelo’s Prime Bar & Grill, a casual and modern bar and grill in Clifton Park; and Angelo’s 677 Prime, an upscale steakhouse and wine bar in the heart of the theater district in Albany. Mazzone Hospitality also owns and operates Prime at Saratoga National, an upscale steakhouse Prime at Saratoga National, located on the grounds of Saratoga National Golf Club. Through its PRIME Business Dining division the company oversees corporate dining operations for M+W Group at The Foundry; GLOBALFOUNDRIES; PRIME @ 107; Ayco Café; Golub Headquarters; and the SI Group. The company also oversees the catering operations at the Hall of Springs, Key Hall at Proctors, Hilton Garden Inn Clifton Park, and caters private weddings, fundraisers, and corporate or social events through their Mansion Catering arm. For more information about Mazzone Hospitality, call 518-374-7262 or visit www.mazzonehospitality.com.

www.onereputation.com

Will Interview

Wednesday

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Recruiting for: All culinary positions from prep cooks to executive chefs.

Julie Delos Staffing and Recruitment Coordinator 1 Glen Avenue Scotia NY 12302


Sean Wilcoxon COO

[email protected]

We are a regional food service management company with a focus on quality food and personalized service. Our company provides dining services for schools, colleges, and healthcare locations in seven states currently servicing over 150 clients. We are also affiliated with some of the most recognizable brands in the restaurant industry including T.G.I. Fridays, Ruth's Chris Steak House, Wolfgang Puck, and Krispy Kreme Doughnuts to name a few. If you are looking for a company that offers diversity in its concepts and cares about its team; then look no further. Stop by our booth and see all we have to offer.

www.metzltd.com

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Wednesday

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Recruiting for: Culinary Externs (at approved sites) - Chef Managers in Corporate Dining Accounts - Executive Chef in

Higher Education and Health Care Accounts - Assistant Restaurant Managers - Kitchen Managers

Cheryl McCann Vice President of Human Resources Two Woodland Drive Dallas PA 18612

(570) [email protected] (570) 675-9424

Ryan McNulty Director of Culinary Development

[email protected]

Mezze Restaurant Group is committed to buying locally, whenever possible — we believe food from local farmers and producers is better because ingredients come fresher and tastier. And, local production is a more sustainable way of producing food, because it has less impact on the environment.

www.mezzeinc.com

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Recruiting for: Culinary Externs

Joji Sumi Executive Chef 777 Cold Spring Road Williamstown MA 01267


Nick Moulton '08 Sous Chef



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

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

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

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

www.mohonk.com

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Recruiting for: Culinary Externs - Baking and Pastry Externs - Possible externship positions as well as year round and

seasonal employment options for kitchen and front-of-the-house.

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

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

James Palmeri Executive Chef

[email protected]

Nordstrom has 100 restaurants and 110 specialty coffee bars. Each of our operations is located in our retail stores and all locations are committed to providing the same quality, service and value that has put Nordstrom at the top of the service industry. Nordstrom operates 7 "all scratch" restaurant concepts and our 3 coffee concepts with full service barista bars.

By becoming part of our team you will enjoy a positive work environment, the opportunity to grow with the company, benefits ranging from health coverage and a 401(k) plan to vacation pay and a merchandise discount. We are an equal opportunity employer committed to providing a diverse environment.

You'll find that working at Nordstrom isn't just another job, it's a career.

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Recruiting for: Restaurant Manager In Training - Chef Manager In Training - Assistant Chef and Managers In Training -

Chefs - Managers - Hourly Positions

Michael Lyle North East & New England Regional Chef 501 Garden State Plaza Paramus NJ 07652


Stacey Bullock Regional Manager, North East Territory



The Ocean House is a Five Diamond AAA hotel and a member of Relais & Chateau. It is one of 124 hotels on Conde Nast Traveler’s 2011 Hot List (April 2011), voted by the editors as one of the best new hotel properties in the world. Additionally, the resort was ranked #50 in the Top 150 Resorts in Mainland U.S. by the readers of Conde Nast Traveler. Seasons is the Ocean House’s fine dining restaurant of farm-to-table cuisine. Our Chefs work closely with local farms to obtain the best ingredients available in New England, which allow for dishes to change daily based on what is freshest and just harvested. Cooks are encouraged to become involved in the creation of dishes, as collaboration and team work are key to a successful kitchen. Seasons received 3 stars from Rhode Island Monthly in its first year, and is one of Esquire Magazine’s 11 Spots Not to Miss (2010).

www.oceanhouseri.com

Will Interview

Wednesday

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Recruiting for: Sous Chefs and Line Cooks for summer and full-time employment. Opportunities will also be available at our sister property, The Weekapaug Inn, scheduled to open October 2012.

Daniel Hostettler President and Managing Director 1 Bluff Avenue Westerly RI 02891

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

Jennifer Backman Executive Sous Chef

[email protected]

Alice Brennan Director, Associate Relations & Recruiting

[email protected]

Antonia Korosec General Manager - The Weekapaug Inn

[email protected]

As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor. The resort includes the Omni Mount Washington Hotel with 200 guest rooms, the Omni Bretton Arms Inn with 34 guest rooms as well as a motor lodge and townhomes. We also have a full service Spa and 30,000 square feet of meeting space. Our food and beverage outlets range from casual to fine dining in order to provide an ideal experience for all of our guests.

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www.mtwashington.com

Will Interview

Wednesday

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

Linda Gauthier Director, Human Resources 310 Mount Washington Hotel Road Bretton Woods NH 03575

(603) [email protected] (603) 278-7913

Jeff Girouard Pastry Chef

[email protected]

Jeffrey Snelling Employment Coordinator

[email protected]



Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our customers with outstanding and memorable dining experiences that include exceptional food and genuine hospitality. Learn about our legendary restaurants, luxury catering at premier events and venues, and innovative dining experiences in unexpected places. With a passion for all things culinary, our dynamic professional staff brings its world-class talents to the table everyday. Unlimited opportunities are available for talented and dedicated individuals.

www.patinagroup.com

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Wednesday

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Recruiting for: Culinary Externs - Cooks - Sous Chefs - Servers - Back Servers - Kitchen Servers

Frank Marino Recruitment Manager - Patina East Coast 120 West 45th Street - 16th Floor New York NY 10036

(212) [email protected] (212) 814-1091

Fatima Ali '10, '11 Sous Chef - Café Centro

Maureen Hunt Senior Vice President - Human Resources

Jeff Raider '93 Executive Chef/Grand Tier Metro Opera House

Penn State Housing and Foodservices provide facilities and services that enhance the on-campus living experience. We have 5 Dining Halls at our University Park Campus as well as eateries at 11 Commonwealth campus locations throughout the state. We offer Penn State students a wide range of cuisines and meal styles to choose from. Penn State is one of the largest Self Operated College Food Services in the country.

www.hfs.psu.edu

Will Interview

Wednesday

The Pennsylvania State University Table61

Recruiting for: Culinary Externs (late August, September, or October) - Sous Chefs

Mark Kowalski '05 Executive Chef - Culinary Services 18 c Housing and Food Services Building University Park PA 16803

(814) [email protected] (814) 863-3498

Bill Laychur '82 Corporate Executive Chef

[email protected]

Platinum Award winning country club located just outside of downtown Philadelphia. Twenty-seven holes of PGA championship golf with multiple full service restaurants, spacious banquet facilities, large dining terrace and newly renovated summer cantina. Large affluent membership with high expectations frequents the club throughout the year.

www.philadelphiacc.net

Will Interview

Wednesday

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Philadelphia Country Club Table66

Recruiting for: Culinary Externs - Line Cooks - Banquet Cooks

Kyle Dailey '07 Sous Chef 1601 Spring Mill Road Gladwyne PA 19035

(610) [email protected] (610) 527-2832



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

In 2012, The Pierre will debut the namesake restaurant of legendary chef Sirio Maccioni: Sirio Ristorante. Sirio New York will be the sister restaurant to Sirio Las Vegas and part of the Maccioni's group of restaurants that includes Le Cirque and Osteria Del Circo. Headed by Michelin rated Italian chef Filippo Gozzoli, the restaurant will offer a menu of traditional and contemporary dishes with Florentine, Tuscan, and Parisian overtones. There will also be a fresh raw bar served daily. The wine selection will include Italian vintages, with a knowledgeable sommelier readily available during dinner service. Inspired by the Tuscan standards of Sirio's youth, the restaurant will be a reflection of his culinary panache and refined style. Diners can expect to see him in the restaurant.

Preeminent hospitality interior designer Adam Tihany will be recreating the space to reflect the new concept. Known for his sophisticated approach, Tihany is responsible for the design of Le Cirque as well as the signature restaurants Daniel Boulud, Jean-Georges Vongerichten, Charlier Palmer, Thomas Keller, and Pierre Gagnaire.

Sirio Restorante will bring old-time Italy to you!

www.tajhotels.com/thepierreThe Pierre New York, A Taj Hotel Table23

Recruiting for: Room Service Line Sous Chef - Banquet Cook - Restaurant Line Sous Chef

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

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

Ashfer Biju Executive Chef

[email protected]

Price Chopper Supermarkets is one of America's most exciting supermarket chains. We are known for our innovative approach to food merchandising, community service and cooperative associate relations. Price Chopper is committed to creating and sustaining an inclusive business culture where all associates are valued and each individual's contribution is recognized.

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Recruiting for: Bakery Managers - Assistant Bakery Managers - Food Service Managers - Assistant Food Service

Managers - Seafood Managers - Assistant Seafood Managers

Bill Mattimore Senior Talent Acquisition Specialist 461 Nott Street Schenectady NY 12306

(518) [email protected] (518) 379-4916

Farm driven American restaurant focused on bringing guests an enlightened and educated dining experience. Hospitality is King!

www.restaurantnorth.com

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Recruiting for: Culinary Externs - All positions for front-of-the-house and back-of-the-house.

Eric Gabrynowicz '01 Chef/Partner 386 Main Street Armonk NY 01504

(914) [email protected] (914) 273-1927

Stephen Mancini COO/Partner

[email protected]



For over 80 years Ridgewells Catering has been setting the standards for social events. It is the caterer of choice for those seeking the finest in hospitality services. Whether it is an intimate dinner, a small reception or a magnificent formal gala, Ridgewells continues to ensure that each occasion is a unique and memorable one. Ridgewells’ excellent services coupled with its’ fresh directions in creative catering, splendid linens, jeweled glasses, and sophisticated variety of ornamentals make every occasion distinctive.

www.ridgewells.comRidgewells Catering Table2

Recruiting for: A variety of culinary positions including Sous Chef, Pastry Chef, etc.

Susan Lacz CEO and Principal 5525 Dorsey Lane Bethesda MD 20816

(301) [email protected] (301) 907-3733

Steve Carter Executive Chef

[email protected]

RoNetco Supermarkets, Inc. is a family owned and operated company since 1927. A highly respected member of Wakefern Food Corporation, the largest retailer owned cooperative in the United States, RoNetco Supermarkets joins nearly 50 member companies representing hundreds of retail supermarkets from Connecticut to Maryland, operating under the ShopRite banner. With seven state of the art stores in northwest New Jersey, RoNetco is proud of their full service appetizing, bakery, seafood and meat departments stocked with ready-to-eat and gourmet selections, with customer orders being their specialty. Celebrations are made easy with ShopRite's Chef's Express catering operation featuring salads and entrees which can be arranged for gatherings of 5, 15, 50 or more. RoNetco is an innovative, thriving organization providing entrepreneurial opportunities for the career-minded food service professional.

Will Interview

Wednesday

RoNetco Table28

Recruiting for: Chefs - Pastry Chefs - Pastry Merchandisers

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

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

Dan LeClech Supervisor, Food Services

[email protected]



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

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

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

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Recruiting for: Catering Managers - Executive Chefs - Food Service Directors - Chefs - Up-to-date listings available on website.

Tom Ankner '98 District Manager

[email protected]

Jim Dermody District Manager

[email protected]

Gary Fugman District Manager

[email protected]

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

(410) [email protected] (410) 369-3955

Set on the southern shore of Payette Lake, in the west central mountains of Idaho, four seasons of adventure awaits. A family favorite resort since 1948, our guests enjoy spectacular views, friendly service and generous accommodations on the lake. Join our team and help our guests experience fine dining, spacious rooms, championship golf and impressive meeting and event facilities.

www.shorelodge.com

Will Interview

Wednesday

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Recruiting for: Line Cooks - Banquet Kitchen Supervisor - Stewards - Receiving Clerk.

Eric Gruber Executive Chef 501 West Lake Street McCall ID 83638


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

www.sohohouseny.com

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Wednesday

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Recruiting for: Culinary Externs - Club Cooks

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

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

German Lucarelli Executive Chef

[email protected]

Joanna Targonski Human Resource Coordinator

[email protected]



St. Regis Deer Valley, Starwood Hotels & Resorts. We are a luxury resort nestled in the #1 ranked ski mountain in the U.S., Deer Valley, Utah. Our resort offers a full service spa, ski in/out slopes and the fine dining cuisine of Jean-Georges, J&G Grill.

www.stregisdeervalley.com

Will Interview

Wednesday

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Recruiting for: Cook II - Cook III - Cook IV - Pastry Cook

Lilly Agnick Director of Human Resources Post Office Box 4493 Park City UT 84060

(435) [email protected] (435) 940-5785

Stewart's shops is a family and employee owned company with 328 convenience shops in New York and Vermont. We produce private label dairy products, drinks, ice cream, and hot foods to sell in our shops. To learn more about our growing and stable company, check out our website.

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Recruiting for: Manager Trainees - Assistant Managers - Food Safety/Food-to-Go

Jennifer Kercull Recruiter Post Office Box 435 Saratoga Springs NY 12866

(518) [email protected] (518) 581-7070

Erik Kaehler District Manager

Thomas Cuisine Management is a privately held contract food service provider based in Boise, Idaho. We provide food service for corporate cafes and acute care hospitals in ID, MT, WA, NV and CA. Our organization is focused on fresh, high quality food and those who are passionate about providing excellent guest service.

www.thomascuisine.com

Will Interview

Wednesday

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Recruiting for: Chef Manager-in-Training - Executive Chef - Chef Manager

Vernon Bauer '90 Executive Chef

[email protected]

Trish Garapola Recruiter 640 East Franklin Road Meridian ID 83642

(802) [email protected] (208) 884-8763

One of Boston's finest dining establishments, the award-winning Top of the Hub features outstanding cuisine, impeccable service, and a sophisticated ambiance. Soaring 52 floors above the Back Bay, the restaurant and adjoining Skywalk Observatory offer guests a spectacular view of the Boston Skyline from every table.

www.topofthehub.net

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Wednesday

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

Jason Banusiewicz '04 Chef de Cuisine 800 Boylston Street - 52 Floor Boston MA 02199

(617) [email protected] (617) 859-8298



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

Leading travel organizations keep showering awards on Turning Stone.

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

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

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

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

www.turningstone.com

Will Interview

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Turning Stone Resort Casino Table72

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

Line Cooks - Cooks - Bakers

Kellie Dockstader Human Resource Recruiter 5218 Patrick Road Verona NY 13478

(315) 829-8908 (315) 829-8937

Kristy Isom Human Resource Recruiter

Francesc Mari Executive Sous Chef

Lora Nozzi '04 Pastry Chef

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

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

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

www.unidine.com

Will Interview

Wednesday

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UNIDINE Corporation Table73

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Recruiting for: Culinary Externs (at approved sites) - Chef Managers - Sous Chefs - Directors - Lead Cooks

Chris Garrand '02 District Manager 1000 Washington Street - Suite 510 Boston MA 02118 2798

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

Matthew Camp '02, '04 Dining Services Director

[email protected]



A fine dining restaurant located in historic downtown Frederick, Maryland. Chef Bryan Voltaggio delivers modern American cuisine, creating a menu that focuses on classic flavor combinations while creating sophisticated dishes that emphasize purity and seasonal flavors.

www.voltrestaurant.com

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VOLT Table74

Recruiting for: Culinary Externs - All FOH and BOH positions for VOLT Restaurant in downtown Frederick, MD, and two new restaurants opening in Federick, MD and the DC Metropolitan area.

Steve Fowler General Manager 228 North Market Street Frederick MD 21701


Adam Howard '06 Sous Chef

[email protected]

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

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

www.disney.com

Will Interview

Wednesday

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Walt Disney World Table86

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

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

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

Marcia Lemke

[email protected]



•Headquartered in Rochester, New York, Wegmans is a privately held, family-owned company, founded in 1916 by the Wegman family. Danny Wegman is CEO, and Colleen Wegman, his daughter, is president. Robert Wegman, Danny’s father, was chairman until his death in April 2006. • Ranked #3 on FORTUNE magazine's 2010 list of the 100 Best Companies to Work For. Wegmans has been on the list every year since it began in 1998, and in 2005, ranked #1. • A major regional supermarket chain, and one of the largest private companies in the U.S. • Raised the bar on the shopping experience — better quality goods, a spectacular abundance of choice, restaurant-quality prepared foods, beautiful stores and displays, a nearly telepathic level of customer service. • Consistent low prices, every day, in all departments so that customers don't have to run around town chasing deals. • An early adopter of new technology: Wegmans was one of the first supermarkets to introduce electronic discounts in 1990 and bar-code scanning in 1974. The late Robert Wegman co-chaired the public policy subcommittee for the grocery industry development of the UPC. • Known for exceptional levels of charitable donations. Giving is focused on programs that reduce hunger, help young people succeed, promote healthy eating and activity, and strengthen neighborhoods. Wegmans gave food banks 16 million pounds of food in 2010. • Strong employee benefit programs, especially their employee scholarship program, which provides nearly $4.5 million in tuition assistance to employees each year. • Industry analyst Neil Stern, quoted in a 1994 front-page story about Wegmans in the Wall Street Journal, said, “We consider them the best chain in the country, maybe in the world.”

www.wegmans.com

Will Interview

Wednesday

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Wegmans Food Markets, Inc. Table84

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Recruiting for: Culinary Externs - Culinary Positions - Baking & Pastry Positions - Restaurant Positions

Brianna Capacasa Workforce Coordinator

[email protected]

Jeff Monahan Staffing Coordinator

[email protected]

Trent O'Drain Executive Chef

trent.o'[email protected]

Jennifer Schwalbe Recruiter 1500 Brooks Avenue Rochester NY 14603 0844

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

The Whiteface Lodge, a Lake Placid resort, was envisioned as a return to the grandeur of the "Great Camps" of the Adirondacks with luxury amenities at today's resorts and private residence clubs. Our premier restaurant KANU offers a wide variety of local and regional entrees. For less formal dining, we offer the Kanu Lounge. The Whiteface Lodge has created a niche for itself as being one of the top destination resorts for weddings in Lake Placid.

www.thewhitefacelodge.com

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The Whiteface Lodge Table79

Recruiting for: Banquet Chefs - Line Chefs

Sean Foley Director of Food & Beverage 7 Whiteface Inn Lane Lake Placid NY 12946

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



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

www.wholefoodsmarket.com

Will Interview

Wednesday

Whole Foods Market - Mid-Atlantic Region Table24

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

Decorators - Bread Bakers

Laurent Dallot Store Team Leader, Callowhill Street Philadelphia, PA

[email protected]

John Frei Store Team Leader Glen Mills, PA

[email protected]

Jesse Morgans Store Team Leader - South Street, Philadelphia, PA

[email protected]

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


For the past six years we have been a popular lunch destination across from City Hall in downtown Manhattan and we would like to become more of a dinner destination.

www.woolworthtowerkitchen.com

Will Interview

Wednesday

Woolworth Tower Kitchen Table63

Recruiting for: We're looking for a recent graduate who will work with us to create the kind of dinner fare that will make us as popular at night as we are by day.

Eric Adolfsen Manager 233 Broadway - entrance at 9 Barclay Street New York NY 10007

(212) [email protected] (212) 238-8999

Lou Adolfsen Sole Owner

[email protected]

Your Culinary Experience, Inc. ("YCE"), founded in 2004 by CIA graduate Chef Danielle Fragala, is a personal chef service catering to clients in the New York tri-state area, including busy families, families with food allergies, and other special diets.

www.yourculinaryexp.comYour Culinary Experience Table41

Recruiting for: Immediate opening for a highly motivated and talented personal chef to cook for clients in the New York tri-state area.

Danielle Fragala '02, '03 Executive Chef/Owner Post Office Box 314 Carmel NY 10512


Scott Harper Vice President



Documents

Spring Career Fairculinary.imodules.com/s/898/images/editor_documents... · Spring Career Fair May 1, 2012 A preeminent caterer with over 35 years of experience in the New York, New