Career Fair
November 3, 2015
www.abigailkirsch.com
Abigail Kirsch at Tappan Hill, Inc.
Abigail Kirsch is known for its outstanding cuisine and event management always delivering superb food, impeccable service and
unmistakable flair. Abigail Kirsch is the area’s first choice for the best execution in weddings, corporate events, galas and social
functions.
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What started as a small business serving predominately Westchester and Fairfield Counties quickly expanded to include
Manhattan and the entire tri-state area. In 1990 the Kirschs opened Tappan Hill Mansion and began operating their first exclusive
venue. Since Tappan Hill, the family has added Pier Sixty, The Lighthouse, Current, The Loading Dock and The Skylark to their
exclusive venue portfolio. The Off Premise Catering Division brings the same standard of distinctive food service to any other
location a client may choose.
Today Abigail Kirsch Catering Relationships is recognized as the market leader for excellence in the greater New York
metropolitan area. At the core of its success is an obsessive commitment to perfection. The Kirschs recognized early on that their
business was only as successful as their last event. With this focus as a cornerstone, all associates work in unison to provide
extraordinary guest experiences.
Recruiting for: Culinary Externs and Baking & Pastry Externs (March - June). Sous Chef - Pastry Cook - Culinary
Supervisors
Sanela Hamidovic
HR Manager - Pier Sixty
[email protected]
Frank Imperato
Human Resources Manager
[email protected]
81 Highland Avenue Tarrytown NY 10591
(914) 631-3030
(914) 366-8964
www.redsox.com/events
ARAMARK @ Fenway Park
ARAMARK @ Fenway Park - Premium Services, boasts 4 game day private restaurants, 2 of which are upscale with a la carte
and action station/buffet service; and the others are full open kitchens with fine dining a la carte. We have an upscale bistro, a
private party room, and 52 premium suites along with a cafeteria style media dining room. We have a huge focus on fresh, local,
seasonal, sustainable ingredients which are delivered daily.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Prep Cooks
Ron Abell
Senior Executive Chef
[email protected]
David Mazzarelli
Human Resources Manager
[email protected]
Danielle Morgan
Chef de Cuisine
[email protected]
C - approved externship site for Culinary Arts
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4 Yawkey Way Boston MA 02215
(617) 536-6683
(617) 226-6636
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.arizonabiltmore.com
The Arizona Biltmore
One of the only existing luxury hotels in the world with a Frank Lloyd Wright-influenced design, The Arizona Biltmore Resort and
Spa has been an Arizona landmark since its opening on Feb. 23, 1929 when it was crowned "The Jewel of the Desert." The resort
was designed by Albert Chase McArthur, a Harvard graduate, who had studied under Frank Lloyd Wright from 1907 - 1909 in
Chicago. Did you know that the famed song composer Irving Berlin penned many tunes, including "White Christmas," while sitting
poolside at the Arizona Biltmore? The pool was first built by the Wrigleys in 1930 and was host to diving competitions as well as
fashion shows. Marilyn Monroe called this her favorite pool. In 1930, when the estimated $1 million construction cost doubled,
Chicago chewing gum magnate William Wrigley, Jr., one of the original investors in the project, became the sole owner. Over the
next 44 years, the Wrigley family owned and operated the Arizona Biltmore, and it became world renowned as the preferred luxury
oasis for celebrities, heads of state, captains of industry, and other famous travelers.
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In January 1998, a 20,000 square-foot Arizona Biltmore Spa, fitness center, and full-service beauty salon opened. The newest
addition, the new Arizona Wing, featured 120 new guest rooms, an Olympic-sized swimming pool, and two new meeting rooms.
The Arizona Wing was completely renovated in March of 2009 to become Ocatilla at Arizona Biltmore, a "hotel within the hotel.”
The Arizona Biltmore boasts 740 guest rooms and is one of the largest hotels in Arizona. With the opening of the Frank Lloyd
Wright Ballroom in July, 2003, the Arizona Biltmore became one of Arizona’s largest meeting and event venues. The new
ballroom, the state’s second largest hotel ballroom with 25,000 square feet, was the highlight of a $25 million renovation and
expansion of the meeting facilities that increased dedicated indoor function space to more than 100,000 square feet. The project
also included converting the tented Pavilion into the 15,000-square-foot McArthur Ballroom. Both new facilities were constructed in
the original Wright style.
Thanks to conscientious owners who have been committed to preserving its architectural integrity, the resort is, in many ways,
more "Wrightian" than when it was built. And, throughout the years, the Arizona Biltmore has set the standard for elegance and
style. It continues to attract celebrities and dignitaries from around the world and is frequently honored with awards and accolades,
including the Urban Land Institute "Heritage Award of Excellence," which the resort received for its architectural integrity,
landscaping, and, above all, quality of service. Throughout its colorful history, this acclaimed landmark has been graced by U.S.
presidents, celebrities, and world travelers. Recognized as one of the best hotels in the world, Arizona’s historic Grand Dame
radiates an undeniable mystique of refinement and splendor. Isn’t it time you became a part of her story? This acclaimed Phoenix
Arizona Property features: 740 luxury hotel guest accommodations, 78 one-and two-bedroom villas, eight swimming pools, seven
tennis courts, a full-service resort spa, salon and fitness center, six dining options, High Tea in the Sun Room, and 24 Hour Inroom Dining. The adjacent Arizona Biltmore Country Club boasts two of the best 18-hole PGA golf courses in Phoenix: The Links
and The Adobe.
Recruiting for: Culinary Externs - Baking and Pastry Externs - Chefs - Sous Chefs - Cooks - Pastry Cooks
Gordon Maybury
Executive Chef
[email protected]
2400 East Missouri Avenue Phoenix AZ 85016
(602) 214-6604
ateranyc.com
Atera
Atera is an 18-seat chef's counter located in New York City. Our menu is focused on local, seasonal ingredients in a modern
American/Nordic fashion
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Front-of-the-House Staff.
Matt Abbick
Service Manager
[email protected]
Mallory Cayon '10
Pastry Chef
[email protected]
Ronny Emborg
Executive Chef
[email protected]
Morten Magh
Wine Director
[email protected]
C - approved externship site for Culinary Arts
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77 Worth Street New York NY 10013
(212) 226-1444
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.atlanticgolf.org
Atlantic Golf Club
Established in 1992, Atlantic is a traditional golf club, located in the exclusive "Hamptons" community on the east end of Long
Island. The Metropolitan Golf Writers Association named Atlantic Club of the Year for 2010 "for upholding the spirit and traditions
of golf through consistent and energetic support and dedication to the game." Atlantic's commitment to excellence extends to
every facet of the operation; from the course, to the membership and staff, many of whom have been with the Club since it first
opened.
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Recruiting for: Culinary Externs and Graduates (for summer season beginning mid-May 2016 - October 2016.)
Darryl Ford '06, '08
Executive Sous Chef
[email protected]
James Senger
Sous Chef
[email protected]
Post Office Box 1890 Bridgehampton NY 11937
www.bcc1898.com
Baltimore Country Club
The USGA lists Baltimore Country Club as one of the first 100 clubs established in the United States. Today the Club is some
3,000 members strong. It is widely recognized as one of the top 50 country clubs in the nation and top 100 in the world. In 2013,
LINKS magazine named Baltimore Country Club as one of the 100 Most Prestigious Clubs in the World. BCC is one of only seven
clubs nationwide to operate on two campuses.
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Recruiting for: Culinary Externs
Douglas Wernecke
Director of Human Resources
[email protected]
Richard Jallet
Executive Chef
[email protected]
4712 Club Road Baltimore MD 21210
(410) 554-8011
bblhospitality.com
BBL Hospitality
BBL Hospitality is a full-service hotel management company offering hotel owners and developers a single, high-quality source for
construction, financing, and management services. We are also the owners of multiple restaurants and 12 top-quality hotels in
New York, New Jersey, West Virginia, and Florida. We are continually expanding our own portfolio.
Recruiting for: Both front-of-the-house and back-of-the-house positions in hotel and restaurant settings.
Jeremy Kane
Corporate Chef
[email protected]
Jon Gregg
Restaurant Corporate Chef
[email protected]
Thomas Gulbrandsen
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
Page 3
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302 Washington Avenue Ext. Albany NY 12203
(518) 429-7743
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
chefjohnbesh.com
Besh Restaurant Group
Based in New Orleans, Louisiana, Besh Restaurant Group was founded by Chef John Besh and Octavio Mantilla. Chef Besh
opened his first restaurant, August, in 2001. Today, BRG is made up of twelve restaurants, nine in New Orleans, one north of
Lake Pontchartrain, one in San Antonio, and one in Baltimore. The restaurants range from casual diner to classic, highlyacclaimed fine dining, but unified by the company's commitment to the guest, the experience, and the places from which we come.
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Recruiting for: Culinary and Baking & Pastry Externs (at approved sites). All Front-of-the-House Staff Positions. All
Back-of-the-House Staff Positions.
Emery Whalen
Chief Operating Officer
[email protected]
Brian Landry
Executive Chef at Borgne
[email protected]
426 Gravier Street New Orleans LA 70130
(504) 299-9777
www.biltmore.com
Biltmore
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.
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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. We’re very proud of our newest edition, the Village Hotel on Biltmore Estate. This 209room hotel features the Village Social Restaurant. 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.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Restaurant Management Interns - Banquet Operations Interns
Dawn McKinney
Staffing Operations Manager
[email protected]
Laura Baker
Director of Food & Beverage Operations
Shannon Sutherland
Stable Café Executive Chef
C - approved externship site for Culinary Arts
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One North Pack Square Asheville NC 28801
(828) 225-6161
(828) 225-1683
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.bluehillfarm.com
Blue Hill and Blue Hill at Stone Barns
Over the past 14 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. Chef Dan Barber has received multiple James Beard awards, including Best Chef:
New York City (2006), the Country's Outstanding Chef (2009), and Writing and Literature for his book "The Third Plate: Field
Notes on the Future of Food" (2015). His two restaurants have received the James Beard Award for Outstanding Restaurant in the
U.S. for Blue Hill New York (2013) and Blue Hill at Stone Barns (2015).
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Recruiting for: Culinary Externs (both locations) - Baking & Pastry Externs (Stone Barns only). Cooks
Nicholas Harrison
Resource Manager
[email protected]
630 Bedford Road Pocantico Hills NY 10591
(914) 366-9606
Christine Langelier '10, '12 Assistant General Manager
www.bocaresort.com
Boca Raton Resort and Club -A Waldorf Astoria Resort
Boca Raton Resort and Club, A Waldorf Astoria Resort, redefines luxury and fun in south Florida. Nestled in a Mediterranean
inspired historic village and just a few steps from the stunning south Florida coastline, Boca Raton Resort and Club, A Waldorf
Astoria Resort is your luxurious home away from home. Many of our charming and sophisticated guest rooms come with a view of
the Atlantic Ocean, Intercoastal Waterway, or the marina, and all guest rooms offer the latest amenities for your comfort. We also
provide concierge services to cater to your every need.
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"Become Professionally Aggressive In Your Craft" is our Excecutive Chef Andrew Roenbeck's motto. By following this philosopy
we have celebrated many accomplishments including our feature in the Top Resorts category by the James Beard Foundation.
We believe in creating an environment where culinary students can thrive. Each student is given personalized attention and oneon-one instruction. We are aggressively recruiting future associates that have a genuine talent for service. Could this be you?
Recruiting for: Culinary Externs - Baking and Pastry Externs. We are also seeking multiple full-time employees in the
Culinary Department for the winter/spring season.
Andrew Roenbeck '84
Executive Chef
[email protected]
Kevin Ives
Food & Beverage Director
[email protected]
501 East Camino Real Boca Raton FL 33432
(561) 447-3647
www.bamco.com
Bon Appetit Management Co.
We are an on-site restaurant company offering full food-service management to corporations, universities, museums, and
specialty venues. Based in Palo Alto, CA, we operate more than 650 cafés in 33 states for dozens of marquee clients. Our food is
cooked from scratch, including sauces, stocks, and soups. (Salsa, too!) A pioneer in environmentally sound sourcing policies,
we've developed programs addressing local purchasing, overuse of antibiotics, sustainable seafood, the food–climate change
connection, humanely raised meat and eggs, and farmworkers’ rights. We’re grateful to have been recognized by many leading
foundations, nonprofits, and industry associations for our work.
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Recruiting for: Chef Managers - General Managers - Line Cooks - Bakers - Catering Managers
Charise Reid
Human Resources Manager
[email protected]
Victor Lane '09, '10
Chef Manager
[email protected]
C - approved externship site for Culinary Arts
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11424 1/2 Bellflower Road Cleveland OH 44106
(216) 368-0804
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.bostonchops.com
Boston Urban Hospitality, Inc.
Boston Urban Hospitality, Inc. is a small Boston owned and operated restaurant group, conveived by proprietor Brian Piccini and
CIA Alumni, Chef Christopher Coombs. Boston Urban Hospitality focuses on fresh, local and seasonally inspired menus, unique
dining experiences and noteworthy service. Today, Boston Urban Hospitality, Inc. consists of dbar, Deuxave and Boston Chops.
Recruiting for: Culinary Externs (Deuxave and Boston Chops) - FOH: Servers - Bartenders - Management. BOH: Pastry
Cooks - Line Cooks - Prep Cooks - Management.
Alexander Sprague '11, '12 BUH Manager
[email protected]
David Nguyen '09
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1375 Washington Street Boston MA 02118
(617) 227-5011
Deuxave AGM
[email protected]
www.brguesthospitality.com
BR Guest Hospitality
BR Guest Hospitality is a leading restaurant group based in New York City. BR Guest operates over 20 restaurants and nightlife
properties across the United States featuring an array of concepts and cuisines from fine dining to burger joints and everything in
between.
Recruiting for: Culinary Externs (at approved sites) -Line Cooks - Pastry Cooks - Pantry Cooks - Sous Chefs Management-in-Training Programs
Ali Carruthers
Human Resources Assistant
[email protected]
Sam Hazen '82
Corporate Culinary Director
[email protected]
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315 Park Avenue South New York NY 10010
(212) 653-0287
www.breadalone.com
Bread Alone Bakery
Bread Alone makes bread using traditional methods of natural sourdoughs and slow, long fermentation. We believe that this
process creates deeply flavorful and healthy breads. We also believe that this process requires skilled bakers and skilled hands.
We embrace the best in artisan baking thinking from around the world, combined with one of the most experienced baking teams
in the United States. Bread Alone has been baking with organic grains since our first loaf in 1983. We believe that organic food
production is the right choice for individual health, for our earth, and for the farmers that work our fields. Bread Alone is and has
always been committed to simple life and living grounded in nature, community, and simple and honest breads and foods.
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Recruiting for: Baking & Pastry Externs - Bakers - Pastry Chefs
Daniel Leader '76
Owner
[email protected]
Mia Pillsworth
Human Resources
[email protected]
C - approved externship site for Culinary Arts
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2121 Ulster Avenue Lake Katrine NY 12449
(845) 657-3328
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.thebreakers.com
The Breakers, Palm Beach
The Breakers, a AAA Five Diamond oceanfront resort, is located in Palm Beach, Florida. The resort features an outstanding
selection of restaurants to suit casual or elegant preferences, a 20,000 square foot luxury spa, beach club with half-mile private
beach featuring luxury beach bungalows, five pools and four whirlpool spas; two 18 hole golf courses, 10 tennis courts, and
45,000 square feet of indoor meeting space.
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570-room Italian Renaissance-style resort hotel. One of America's premier luxury resorts located in the heart of Palm Beach,
Florida.
140 acre ocean-front luxury resort in Palm Beach, Florida. The Breakers...where extra is ordinary. Mission Statement: The
Breakers is a place where the comfort and care of our guests is always paramount. We will commit ourselves to resolving guest
concerns and any service deficiencies promptly and effectively, to ensure the complete satisfaction of our guests. We will
continuously improve our service, products and processes, to be a better organization today, than we were yesterday. We will
maintain integrity in all our relationships, fostering respect for the individual and encouraging open communication. We will
promote a climate of enthusiasm, results orientation, teamwork, challenge and support which attracts, motivates and retains
superior people. We further pledge to provide our employees with training, professional and personal development and advanced
opportunities consistent with their goals, abilities and accomplishments. Elements of our culture: Respect for all people,
accountability, energetic and great work ethic, customer orientation, financial orientation, decentralized management, recognition
and rewards, commitment, integrity, team orientation, quality orientation, results orientation, talent, discipline, ability to stay
focused, positive attitudes and achievement drive
Food & Beverage Outlets: The Italian Restaurant, Beach Club, Ocean Grill, The Circle, HMF, Seafood Bar, Flagler Steakhouse,
Echo; In Room Dining (24 hours); The Banquets Operation; Pastry & Baking
www.thebreakers.com/career_opportunities
Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary - Full-Time Baking & Pastry
Kelly Blaggie
Director of Employment & Recruiting
[email protected]
Jeff Simms
Executive Chef
[email protected]
One South County Road Palm Beach FL 33480
(561) 653-6662
(561) 659-8401
www.caprr.com
Capital Restaurant Resources
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.
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Recruiting for: Sous Chefs - Junior Sous Chefs - Assistant Managers - Beverage Managers - Service Managers. We do
not offer externship opportunities.
Christopher Floyd '94
Owner
[email protected]
Evan Petrack
Recruiter
[email protected]
C - approved externship site for Culinary Arts
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707 8th Street SE, Suite 200 Washington DC 20003
(202) 543-0909
(202) 318-8859
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
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www.thecenterfordiscovery.org
The Center for Discovery
The Center for Discovery is a clinical, educational and residential care facility for people with multiple disabilities. Each home has
a personal chef who is part of our team in The Department of Nourishment Arts. We promote a 'food is medicine' approach and
serve seasonal farm based cuisine to our staff and residents. There is a biodynamic farm on site serving all residential kitchens
and food venues.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Chef - Baker
Jennifer Franck
Assistant Chief of Dept. of Nourishment Arts
[email protected]
Peggy Parten
Executive Chef
[email protected]
641 Old Route 17 Monticello NJ 12701
(845) 707-8040
(845) 707-8968
www.charliepalmer.com
Charlie Palmer Group
The Charlie Palmer Group is a restaurant management and services enterprise that owns and/or manages a number of worldrenowned fine dining restaurants including Aureole and Astra in the D&D Building (NYC); Aureole at Mandalay Bay and Charlie
Palmer Steak at The Four Seasons Hotel (Las Vegas); Charlie Palmer Steak (Washington, DC); Charlie Palmer Steak 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); Dry Creek Kitchen and Hotel Healdsburg (Sonoma County, CA); Burritt Room + Tavern and Mystic Hotel
(San Francisco). The group is led by American cuisine pioneer Charlie Palmer, the celebrated chef, hospitality entrepreneur and
hotelier.
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Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - Full-Time FOH and BOH positions.
Alex King
Director of Business Affairs
[email protected]
Charles Pouchot
East Coast Director of Operations
[email protected]
420 Lexington Avenue - Suite 850 New York NY 10170
(212) 755-7050
(646) 755-6143
jobs.chipotle.com
Chipotle Mexican Grill
The Business of Good Food At Chipotle, we aim to do a few things but do them exceptionally well. When Chipotle first opened its
doors in 1993, the goal was simple: to serve high quality, delicious food quickly with an experience that not only exceeded but
redefined the fast food experience. To that end, we focus on sourcing the best possible ingredients, serving the tastiest food, and
growing the most capable team we can. Good food IS good business.
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Recruiting for: Crew Members and Management Positions
Keren Brown
Recruiting Strategist
[email protected]
Johanny Mateo
Recruiting Strategist
[email protected]
Lori Raff
Apprentice Team Lead
[email protected]
C - approved externship site for Culinary Arts
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326 Fifth Avenue - 4th Floor New York NY 10011
(609) 577-3525
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.caperesorts.com
Congress Hall Hotel
Overlooking the pristine beaches of beautiful Cape May, New Jersey, Congress Hall is a landmark of seaside elegance that has
provided generations of beach goers with a beloved seaside escape to return to year after year. Congress Hall is America’s oldest
seaside resort providing hospitality since 1816 and offering a unique and profoundly authentic experience that you will quickly
grow to love. Located in the heart of the historic district of Victorian Cape May, Congress Hall is famous for its beauty, relaxed
sophistication and the warmth and sincerity of its staff. Beloved by locals and visitors alike, there is no better place to enjoy classic
American comfort food. Executive Chef Jeremy Einhorn has implemented a delicious farm-to-table menu featuring fresh produce,
herbs and eggs from our very own Beach Plum Farm, located less than 2 miles from the restaurant!
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Pastry Cooks
Megan Rue
Human Resource Coordinator
[email protected]
Jeremy Einhorn '06, '08
Executive Chef
[email protected]
200 Congress Place Cape May NJ 08201 4
(609) 884-6525
(609) 884-6556
www.craftrestaurant.com
Crafted Hospitality
Crafted Hospitality was founded by chef Tom Colicchio with the opening of Craft restaurant in New York in 2001. Since then the
company has grown to include Craftbar and Colicchio & Sons, both in New York, Riverpark, Craftsteak at the MGM Grands in Las
Vegas , Beachcraft in Miami, Craft in Los Angeles, and Tom Colicchio’s Heritage Steak at the Mirage in Las Vegas. Our goal is to
create wonderful experiences for our guests through providing delicious food and beverages and warm hospitality, whether it’s in a
formal dining room or at a picnic table in a parking lot.
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Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). Line Cooks - Pastry Cooks - Accepting
resumes for our 2016 opening at The Beekman in New York City.
Kelsey Terrell
Human Resources Manager
[email protected]
C - approved externship site for Culinary Arts
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29 East 19th Street New York NY 10003
(212) 780-0666
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.craigieonmain.com
www.kirklandtapandtrotter.com
Craigie on Main/Kirkland Tap and Trotter
Craigie on Main: French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined
rusticity" with an unyielding passion for the best local, seasonal, and organic ingredients. In fact, our a la carte menu and tasting
menus change daily, depending on which ingredients are the very best of the best that day. We have 99 seats and typically do
120 covers nightly - 70 percent of our guests have 6/8 course tastings.
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The Kirkland Tap & Trotter: Located around the corner from one of Chef Maws’ food idols – Julia Child’s house – in Somerville,
The Kirkland Tap & Trotters atmosphere embodies an eclectic and cozy neighborhood vibe akin to some of the best “gastropubs”
in England. "The Kirkland Tap & Trotter is an ‘every night of the week’ kind of establishment, serving favorites you would find my
friends and family gathered around on a Monday night,” says Chef Tony Maws, who first introduced Bostonians to his cuisine in
2002 with Craigie Street Bistro, later reincarnated as Craigie on Main in 2008. Chef Maws’ French-inspired “refined rusticity” and
an unyielding passion for the best local, seasonal, and organic ingredients, have become his trademark. “You’ll find the same
ingredients on the menu at Kirkland Tap & Trotter that you see at Craigie, but here they will be prepared simply and perfectly
executed. You won’t see any swooshes on the plates here. I wanted to create a place where I could hang, and guests can
embrace my jeans and a t-shirt philosophy, feeling comfortable enough to eat with their hands and play air drums," says Tony.
The 115-seat restaurant includes a 12-seat bar, with additional seating at high top tables alongside a large open dining room. The
kitchen and menu centers around a large wood-fired grill set into a masonry base. The Kirkland Tap & Trotter showcases dishes
that Chef Maws enjoys at home with friends and family. The beverage program features a large beer list, and an expansive wine
by the glass list tilting toward Old World terroir and funky wines. Additionally, The Kirkland Tap & Trotter has partnered with
Revolution Cocktails to create a unique cocktail menu with drinks that are well-crafted but “don’t take ten minutes to make.”
Recruiting for: Culinary Externs - Baking & Pastry Externs (Craigie on Main) - Front-of-the-House Manager - Line Cook
Jeff Senechal
Director of Human Resources
[email protected]
853 Main Street Cambridge MA 02139
(508) 361-2647
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The Student Employment Office assists students in finding employment on campus and off campus through the Federal Work
Study program. All new hire registration is completed through this office. Information regarding the Manager in Training (MIT)
program is also provided.
Recruiting for: All on-campus student employment oppportunities.
Megan Schwarze
Student Employment Manager
[email protected]
1946 Campus Drive - E-261 Hyde Park NY 12538
(845) 451-1364
www.ciachef.edu
The Culinary Institute of America Center for Academic
Advising
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The Center for Academic Advising supports the educational and professional goals of students at the CIA.
Recruiting for: Offering Bachelor Degree programs for management, applied food studies and culinary science.
Duane Brown '98, '11
Enrollment Manager
[email protected]
C - approved externship site for Culinary Arts
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1946 Campus Drive - S217 Hyde Park NY 12538
(845) 451-1762
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
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www.culturalvistas.org
Cultural Vistas
85
Cultural Vistas is a nonprofit 501(c)(3) organization that annually serves more than 5,000 students, professionals, and emerging
leaders through career-focused international internships, educational study tours, language immersion and cultural exchange
programs in the United States and around the world.
Recruiting for: Cultural exchange programs.
Max Flescher
Assistant Program Officer
[email protected]
440 Park Avenue South, 2nd Floor New York NY 10016
(212) 497-3562
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www.davidburke.com
David Burke Group
It all began in 2003, when David Burke Townhouse opened its doors on the Upper East Side - introducing diners to a world of
whimsy, innovation, and most important, palate-pleasing food. Since then, David Burke Group has continued to push the limits of
refined American cuisine, adding David Burke Fishtail, David Burke Kitchen, and David Burke at Bloomingdale's to its Manhattan
empire while opening restaurants in Chicago (David Burke's Primehouse), New Jersey (David Burke Fromagerie) and Connecticut
(David Burke Prime) and soon to open in Colorado (David Burke Kitchen).
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The company's motto: Never eat ordinary. Eat extraordinary.
We have flexible programs for any internship, during any season. We promote frequently out of internships into full-time
positions. Majors: Culinary Arts, Savory and Pastry, Hospitality Management Degrees sought. Any and all job categories: Frontof-the-House - Back-of-the-House - Administrative positions. Full-time, part-time, and temporary. Externships and seasonal
positions for current students.
Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites). Sosu Chef - Executive Sous Chef - Line
Cook - Prep Cook - Porter Manager - Server - Host - Maitre'd - Sommelier -Assistant Sommelier - Junior Controller.
Sarah Diehl
Vice President of HR and Training
[email protected]
Michael Franey
Executive Sous Chef - David Burke fabrick
[email protected]
Lauren Schacher
Assistant General Manager
[email protected]
170 East 61st Street - 4th Floor New York NY 10065
(646) 553-6824
www.diginn.com
Dig Inn Seasonal Market
At Dig Inn we believe you don’t have to spend a lot of money to enjoy great food. Our mission is to democratize the farm-to-table
movement by offering exceptional food at reasonable prices. We believe in transparency when it comes to our food and how it
ends up on your plate much more than touting the tagline-du-jour, and we’re here to change how the world eats.
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Recruiting for: Managers - Sous Chefs - Chefs - Corporate Internships
Tania Fogg
Human Resources Director
[email protected]
Matt Weingarten
Culinary Director
C - approved externship site for Culinary Arts
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153 West 27th Street - Suite 1202 New York NY 10001
(212) 545-7867
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.danielboulud.com
The Dinex Group - Restaurant Group of Daniel Boulud
The Dinex Group, the Restaurant Group of Chef Daniel Boulud, offers what many hospitality professions dream of - - the
opportunity to build a lifelong career with both global potential and a sense of pride in work well done. The Dinex Group continues
to expand to exciting new destinations around the country (New York, Palm Beach, Miami, DC, Boston, Vegas . . . ) and the world
(Asia, Europe, and Canada.)
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Entry Level Front-of-the-House (Restaurant Daniel) - Pastry
Cooks (Daniel, Café Boulud) - Garde Manger (Daniel, Café Boulud).
Elizabeth Rodriguez
Human Resource Manager
[email protected]
Dogfish Head Brewings & Eats
16 East 40th Street - Fourth Floor New York NY 10016
(212) 794-2600
www.dogfish.com/eats/brewpub/index.h
tm
Founder Sam Calagione calls Dogfish Head Brewings & Eats in Rehoboth Beach the soul of the company. When the doors
opened in 1995, Sam brewed two or three 10-gallon batches a day on a glorified homebrew system, making Dogfish the smallest
commercial brewery in the United States. Because the batches were small, Sam could afford to indulge his off-centered whims.
He would wander into the brewpub’s kitchen and grab a handful of raisins, a cup of maple syrup or a scoop of roasted chicory.
Next thing you know, Dogfish Head’s signature experimental style was born, and the brewpub became the home for “Original
beer, original food and original music.” Today, you’ll find a wide selection of off-centered ales (including some from our in-house
experimental brewery that you won’t find anywhere else), small-batch spirits and a menu full of specialty pizzas, seafood entrees
and yummy sandwiches. Open at noon, seven days a week, year-round. See you there!
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Recruiting for: Culinary Externs - Cook - Prep Cook
Abbie Lobley
Recruiter
[email protected]
Kevin Downing
Executive Chef
[email protected]
Ray Giangeruso '15
Cook
[email protected]
Dolphin Marina and Restaurant
320 Rehoboth Avenue Rehoboth Beach DE 19971
(302) 684-1000
www.dolphinmarinaandrestaurant.com
We are a well established, family-owned and operated restaurant looking for motivated individuals to join our team. Located on the
water’s edge of Casco Bay, we are fortunate to have a premiere, and popular, location in the Mid-Coast area. Our menu features
traditional Maine fare and daily specials focusing on fresh seafood and local ingredients. We have recently rebuilt and expanded
our restaurant facility to accommodate the continuing growth of our business, providing a work environment with new and up-todate equipment. Explore the possibility of growth within our company.
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Recruiting for: Culinary Externs - Full-Time Culinary Positions
Chris Saxton
Manager
[email protected]
Billy Saxton
Manager
[email protected]
C - approved externship site for Culinary Arts
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515 Basin Point Road Harpswell ME 04079
(207) 833-5343
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
Eastern Standard - Island Creek Oyster Bar - Row 34 The Hawthorne
www.islandcreekoysterbar.com
We are a family of restaurants, located in the heart of Boston, combining unique food, outstanding cocktails, and award winning
service, for an experience all its own.
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Eastern Standard is a modern French Brasserie serving breakfast, lunch and dinner 7 days a week. From the award winning
cocktail program to bustling events program, Eastern Standard sets the bar for dining and hospitality in the city of Boston. The
kitchen focuses on locally sourced meats, house made charcuterie, oysters and classic French dishes. Eastern Standard is
located next to Fenway Park and adjacent to the Hotel Commonwealth.
Island Creek Oyster Bar is a collaboration joining farmer, chef, and diner in once space. With access to the freshest fish and
oysters in New England, Executive Chef, and James Beard nominated cookbook author, Jeremy Sewall, celebrates the very best
of New England cuisine with a daily changing menu.
At Row 34, we would eat oysters and drink beer for every meal period if we could. But with a unique wine list, and a menu that
spans from fresh whole fish to mouthwatering crudo, it’s hard to stop at just oysters.
Lead by Jackson Cannon, The Hawthorne is known for its working knowledge of the classic cocktail, variations of the classics and
prohibition era cocktails alongside an extensive list of house originals. The Hawthorne looks to be a part of the continuum of bar,
saloon, and tavern as a hot bed of revolution, intellectual discourse and romantic pursuit.
Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - All Back-of-the-House Positions - MIT
Candidates
Molly Hopper
Human Resources
[email protected]
Sarah James
Human Resources
[email protected]
528 Commonwealth Avenue Boston MA 02215
(617) 532-9100
www.edgartownyc.org
Edgartown Yacht Club
Edgartown Yacht Club is a 170-seat fine dining private club which includes a 40-seat Galley Grill. Food Service includes a busy a
la carte (up to 160 dinner covers), member functions and Regattas. The property is well maintained with excellent housing
available. It is a Seasonal club operating May through October. There is an emphasis on Farm-To-Table, which is supported by an
extraordinary community of local farms and fishermen. Katama Bay Oysters, chickens from the Good Farm in West Tisbury and
much of our produce comes from Morning Glory Farm. Our menu changes to follow the seasons.
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Recruiting for: Culinary Externs - Sous Chef - Line Cooks
Carolyn King
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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1 Dock Street Edgartown MA 02539
(508) 627-4361
(508) 627-7565
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.empirecitycasino.com
Empire City Casino
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Conveniently located in Yonkers and just minutes from New York City, Empire City Casino at Yonkers Raceway offers more than
5,300 of the hottest slot machines, electronic roulette and craps, a variety of restaurants, live entertainment, plus year-round worldclass live harness racing and simulcast from the nation's leading racetracks.
Recruiting for: Bartender - Busser - Food Runner/Expeditor - Cook (Prep, Line, Pastry) - F&B Floor Supervisor - Food
Server - Sous Chef - Stewarding Supervisor
Ben Yuceer
Employment Specialilst
[email protected]
Sanjay Gussain
Executive Sous Chef
[email protected]
Matthew Heisel '09
Executive Sous Chef
[email protected]
810 Yonkers Avenue Yonkers NY 10704
(914) 457-2587
(914) 457-2530
www.enchantmentresort.com
Enchantment Resort
Enchantment Group properties are consistently ranked among the best and we recognize the key to achieving our goals depends
on the dedication, professionalism and cohesiveness of our team members. Our company culture is one of integrity and respect
for our guests, members, vendors, partners and employees. We act responsibly and with care to foster an atmosphere of
teamwork and individual accountability. The work environment demands high standards so that we may in turn exceed our guests’
expectations. We offer a fun, challenging atmosphere, excellent benefits and fantastic growth potential. Working with the
Enchantment family is more than a job; for many it’s a rewarding career.
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Recruiting for: Culinary Externs - Entry-Level Culinary and Pastry Positions
David Schmidt
Executive Chef
[email protected]
525 BoyntonCanyon Road Sedona AZ 86336
(928) 282-2900
(928) 204-6392
epicureanhotel.com
Epicurean Hotel, Tampa
Epicurean is an Autograph Collection hotel built in partnership with legendary Bern's Steakhouse. It is a 137-room hotel with a
Specialty Restaurant, Culinary Theatre, Food and Wine Inspired Spa, Wine Store, Roof Top Bar and 5,000 sq ft of flexible meeting
space.
Recruiting for: Culinary Externs - Entry-Level Cooks
Tom Haines
General Manager
[email protected]
Chad Johnson
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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1207 South Howard Avenue Tampa FL 33606
(813) 999-8701
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.fogisland.com
Fog Island Café
Fog Island does not only sell food and beverage products; we make friends. We build connections. Connections to our brand that
not only make customers go out to eat, but that make them want to come to us, and then keep coming back for more. We create
beautiful experiences that feel good, things that build the kinds of relationships between our staff and our consumers that last long
after our work is done. We look forward to speaking to those who stop by our booth at the Career Fair. But until then…Let us
consider a little inspiration? Imagine… In a short period of time… you are more knowledgeable in the restaurant industry, more
experienced and faster! Imagine… you have the focus and desire to keep going strong from dawn to dusk, or dusk to dawn and
you’ve got the forward momentum and confidence to get every aspect of your life moving forward in a positive direction. Imagine
… inspiring your family and friends, through your example, not to mention the compliments you’ll be getting on your improved
smile! Wouldn’t all that be nice? Wouldn’t it be GREAT if what you’re imagining could become real… all in as little as a summer
season? Good news… it can! Fog Island Café opportunities are put together with the intention of helping people excel in the spirit
of cooperation, camaraderie and friendship. You’ll get practical, insightful information that you can apply on the job right away.
Every year our staff becomes a close-knit family of wonderful caring people. Our “family” can be “on course” when we
communicate daily, share our experiences, learn together and push each other to reach higher. We will be “on course” when we
plan together as a group while still respecting each one’s individuality. You may already know…Being located in the heart of the
historic downtown Nantucket Island in Massachusetts, means that we are surrounded by ocean, bike paths, boating, surfing,
fishing and beaches! Our staff housing is just 3 miles from the restaurant. A car is not needed but a bike is encouraged. American
regional cuisines give us the opportunity to offer our focus of “healthy alternatives”. You will not see a deep fat fryer hooked up on
our kitchen line. Right now you have a wonderful opportunity…that can open doors and be a positive difference in your future! But
we have housing for only a few more people… So if you are willing to chat … fill out our online application form at
www.fogisland.com and bring us your resume!
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Recruiting for: Culinary Externs and Graduates
Mark Dawson '83
Owner
[email protected]
7 South Water Street Nantucket MA 02554
(508) 228-1818
www.fourseasons.com/boston
Four Seasons Hotel Boston
The Four Seasons Hotel Boston, overlooking the famed Public Garden and Beacon Hill, and within easy reach of every notable
business, entertainment and cultural attraction, Four Seasons is characterized by elegant simplicity and old-world Boston charm.
Bistrol Lounge - casual dining outlet offering breakfast, lunch, afternoon tea and dinner. Upscale American cuisine. Aujourd' hui Fine dining room offers dinner only. Refined French cuisine. In Room Dining - 24 hour service.
Banquets - Over 14,000 square feet of banquet space.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks
Claire Frost
Assistant Director of Human Resources
[email protected]
Matt Cronin '11
Sous Chef
[email protected]
C - approved externship site for Culinary Arts
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200 Boylston Street Boston MA 02116
(617) 338-4400
(617) 351-2167
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.fourseasons.com
Four Seasons Resort Palm Beach
Step into a luxury with a 5-star team and join one of Fortune Magazine’s “Top 100 Best Companies to Work For”. Our five star and
five diamond luxury oceanfront property in Palm Beach, with 210 rooms, is one of the 92, Four Seasons Hotels and Resorts that
are setting the standard for luxury and customized service around the world. With an additional 60 hotels under construction
throughout the world, the opportunity for practicing your trade in a unique environment is limitless.
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Four Seasons can offer what many hospitality professionals dream of--- an opportunity to build a lifelong career with global
potential and a real sense of pride in work well done. A Four Seasons career is all about working together to make people happy
and our culture drives everything we do. We provide a comprehensive benefits package,including 401k Plan, Medical, Dental,
Vision, Parking, Uniforms are provided, Dry Cleaning daily and complimentary rooms at Four Seasons Hotels throughout the
world and much more!
Four Seasons invites you to a career of challenge and fulfillment. If your share our passion and commitment we urge you to
contact us.
Recruiting for: Culinary Externs - Baking and Pastry Externs - Entry Level Cooks - Advanced Level Cooks - Entry Level
Pastry
Kylie Hallinan
Senior Director of Human Resources
[email protected]
Tory Martindale
Executive Chef
[email protected]
Daniela Otto
Assistant Human Resources Manager
[email protected]
2800 South Ocean Boulevard Palm Beach FL 33480
(561) 582-3729
(561) 582-9024
www.thegeorges.com
The Georges, LLC
We are an historic boutique inn with two restaurants: Haywood's is a piano bar with seasonal farm-to-table cuisine. TAPS is our
lobby lounge featuring craft beer, creative cocktails, soups, salads, and sandwiches.
Recruiting for: Culinary Externs - Full-Time Culinary and Bakery & Pastry Positions
Clarke Hyman
Director of Operations
clarke@thegeorges
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11 North Main Street Lexington VA 24450
(540) 463-2500
(540) 463-2599
www.glenmeremansion.com
Glenmere Mansion
Relais and Chateaux luxury boutique hotel in the lower Hudson Valley with fine dining and casual dining restaurants.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Sous Chefs - Garde Manger
Daniel DeSimone
Owner
[email protected]
Gunnar Thompson
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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634 Pine Hill Road Chester NY 10918
(917) 912-1230
(845) 469-1919
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.glenora.com
Glenora Wine Cellars
Glenora Wine Cellars features a winery, inn, and restaurant on site in the heart of the Finger Lakes region of New York. The
restaurant specializes in farm-to-table fine-dining, American in style – with a cuisine open to influence from all over the world.
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Accepting only two externs per year in the kitchen, we have a unique ability to tailor our externship program to the student.
Students will have the opportunity to tour the winery with the winemaker, tour local farms (many of which are just a few miles from
the restaurant and grow produce exclusively for its use), and attend off-site functions with the Executive and Sous chefs.
Ours is a busy kitchen – serving inn guests and tourists three meals per day all year round, in addition to an average of forty
weddings per year on site. We also cater to dietary restrictions, offering vegan, gluten-free, and dairy-free options regularly on our
menu and preparing special dishes upon request. Regardless of the frenzy, our staff strives for exceptional attention to detail in all
aspects of hospitality.
Recruiting for: Culinary Externs - Back-of-the-House and Front-of-the-House Positions
Sarah Hassler '12
Sous Chef
[email protected]
Emily Edsall
Restaurant Manager
[email protected]
5435 Route 14 Dundee NY 14837
(607) 542-5807
www.grandgeneva.com
Grand Geneva Resort & Spa
Marcus Hotels and Resorts is a compelling force in the hospitality industry, with expertise in management, development, and
historical renovations. We are experts at successfully developing and repositioning food and beverage concepts to enhance our
guest experiences. From cuisine and cocktails to environment and vibe, each Marcus Hotels & Resort concept has its own
personality. The historic Grand Geneva Resort & Spa of Lake Geneva, WI, is a AAA Four-Diamond resort. Originally one of Hugh
Hefner's Playboy Resorts, the 30-year-old property is now home to 63,000 square feet of meeting space, including three
ballrooms and three distinctive restaurants. Ristorante Brissago offers the flavors of Italy using authentic ingredients flown in
weekly from Italy and uses techniques native to big-city Italian-style cuisine. The Geneva ChopHouse offers the freshest steaks,
seafood and style along with a 90-bottle strong wine list. The Grand Café offers a warm ambience for breakfast, lunch or dinner
and reflects diets of today inspired by contemporary cuisine. The Grand Geneva also features Café Gelato, Links Bar and Grill
located in the Golf shop, Smokey’s Bar-B-Que at Timber Ridge Lodge, and Timber’s Bar and Grill located at the Mountain Top Ski
Chalet. The Culinary Student Program recruits up to 20 passionate students each year from around the country and allows them
to rotate throughout the Resort’s outlets to get a chance to find his or her resort specific culinary or baking and pastry expertise.
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Recruiting for: Culinary Externs - Baking & Pastry Externs
Hillary Chapple
Human Resources
[email protected]
Michael Sawin '79
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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7036 Grand Geneva Way Lake Geneva WI 53147
(262) 249-4766
(262) 249-4599
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.grandfatherclubnc.com
Grandfather Golf & Country Club
Grandfather Golf and Country Club is a private club community, owned exclusively by its membership. Nestled in the heart of
North Carolina’s majestic Blue Ridge Mountains in Linville, N.C., Grandfather is a seasonal club (April - November) with 4-food
outlets, 2-golf courses, and a beach club.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Front-of-the-House
Sam Brod '06, '08
Executive Chef
[email protected]
Josh Page
Sous Chef
[email protected]
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2120 US Highway 105 Linville NC 28646
(828) 898-3166
www.greatamericanrestaurants.com
Great American Restaurants
Great American Restaurants owns and operates eleven high volume, upscale casual restaurants in the Northern Virginia market
as well as an artisan bakery. All of our restaurants emphasize high quality, from scratch cooking to hospitality in our dining
rooms. Annual unit volumes range from $5MM to $12MM and selective expansion in premier locations in the Washington, D.C.
market is an ongoing high priority. All levels within Great American Restaurants, from executive to management and staff
members, are guided and driven daily by a mission statement and core values that focus on a never-ending and passionate
pursuit of operational excellence. The company's mission statement is simple, straight forward, and powerful - "We are the
World's Best Operator of Casual Restaurants."
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We are looking for talented individuals with leadership experience of at least one year in a full service, high volume restaurant who
are interested in joining a growing organization and taking their restaurant management career to the next level. We have a
detailed and extensive training program for both Kitchen and FOH Managers. We offer full medical and dental benefits, 401K, 3
weeks vacation and a robust bonus program.
Recruiting for: Culinary Externs - Front-of-the-House Restaurant Managers - Chefs - Kitchen Managers
Meagan Tosh
Talent Development Manager
[email protected]
Tom Polansky '08, '10
Executive Chef
[email protected]
Tom Rush '95
Vice President of Operations
[email protected]
C - approved externship site for Culinary Arts
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3066 Gatehouse Plaza Falls Church VA 22042
(703) 645-0700
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.guckenheimer.com
Guckenheimer
Guckenheimer is a premier on-site corporate restaurant management and catering company. We are proud to say that we are in
our 5th decade of operation. Our clients include many of America’s most respected corporations and institutions.
Recruiting for: Executive Chefs
Brian Sarofeen
Regional Executive Chef
[email protected]
John MacLochlainn
Area Manager
Kubi Okbar '05
Executive Chef
Kathleen Rackear
Food Service Manager
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400 Southpointe Blvd. Canonsburg PA 15317
(724) 749-5646
www.guestservices.com
Guest Services, Inc.
Established in 1917, Guest Services is a private, U.S.-based company that supplies hospitality management services across a
wide variety of client sites including government and business dining facilities, museums, hotels, resorts, conference centers,
luxury condominiums, senior living centers, health care systems, state and national park recreation, school and university dining
facilities, specialty retail stores, and full-service restaurants. Today, we stand at the forefront of the hospitality management
industry providing the highest-quality food, lodging and leisure services for our clients. Guest Services is proud to serve more than
25 million guests annually at 250 facilities nationwide.
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Recruiting for: Guest Services is always looking for talented culinary professionals to join our team! We are currently
recruiting for Executive Chefs - Chefs - Sous Chefs - Chef/Managers.
Jill Hulnick
Corporate Recruiter
[email protected]
3055 Prosperity Avenue Fairfax VA 22031
(703) 849-9300
(703) 849-8108
www.harvardclub.com
Harvard Club of Boston
The Harvard Club of Boston is an exclusive private club consisting of two properties, our main club located in the heart of Back
Bay and our downtown club on the 38th floor of 1 Federal Street. Our culinary team creates artfully crafted and beautifully
presented dishes utilizing local New England ingredients. We provide our students with an environment that promotes ongoing
education and continually develops their skills.
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Recruiting for: Culinary Externs - Graduates
Dean Moore
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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374 Commonwealth Avenue Boston MA 02215
(617) 450-8482
(617) 536-0175
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.harvestrestaurants.com
Harvest Restaurant Group
Harvest Restaurants began in 1996 with the opening of Trap Rock Restaurant & Brewery by the Grabowski family. Today, Harvest
Restaurants has grown to 11 restaurants throughout Northern New Jersey and the Grabowskis have welcomed nearly 800 team
members to their family.
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Our goal is quite simple: to offer people a place to experience enjoyment.
Harvest Restaurants offer as much local, seasonal produce and proteins as possible as well as local and award-winning wine and
spirit offerings. Whether casual light fare in our farm-to-table American Taverns, fun and fast casual lunches at Urban Table or an
elegant dining experience at our Roots Steakhouse, Harvest Restaurants can satisfy any appetite with prime steaks, local
seafood, homemade pasta, wood fired pizzas, and artisan-crafted desserts and pastries.
Our commitment to quality, service, and consistency has earned us a well-respected reputation. At Harvest Restaurants, we
believe in genuine hospitality starting with our own employees. We live by a set of core values that support the well-being of our
staff and our communities. Our employees enjoy a culture in which people truly care about each other, resulting in a high level of
pride, respect, and enthusiasm in everything that we do. We also believe in giving back to our community by supporting local
charities such as the New Jersey Food Bank.
We are currently seeking enthusiastic and passionate line cooks and culinary externs for our Junior Sous Chef Program as well as
passionate foodies with fanatic attention to detail for our Manager In Training Programs. We are always looking for good people to
join our family. Apply today! Http://www.harvestrestaurants.com/careers.
Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Candidates for Mangement Training
Program - Candidates for Junior Sous Chef Program - Sous Chefs - Managers
Lauren Rubio
Director, People Operations
[email protected]
William Hendra '88
Culinary Director
[email protected]
C - approved externship site for Culinary Arts
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2230 Route 10 West Morris Plains NJ 07950
(973) 656-1881
(973) 656-1828
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.hersheyjobs.com
Hershey Entertainment & Resorts
One Company…..Many Opportunities
Welcome to Hershey Entertainment & Resorts, a world-class entertainment and hospitality company dedicated to the selection,
development, acknowledgement, and advancement of highly motivated individuals who can deliver on the legacy of excellence
established by our founder, Milton S. Hershey. We are multi-generational workforce and are committed to establishing and
maintaining a stimulating work environment where all employees feel valued and included. If you’re looking to excel in a
rewarding and successful career then we have the right opportunity for YOU!
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Why Work for Hershey Entertainment & Resorts?
Our company values the many perspectives each of our employees contribute as we work towards common goals in a teamfocused environment. We provide excellent training and the valuable experience of working with industry professionals. Success
centers on hard work and being passionate about what you do to create memorable experiences for our guests. We offer
employment opportunities at levels including internships, seasonal and part-time year round.
Dining in Hershey
Hershey Resorts offers the largest and most deliciously diverse selection of restaurants in Central Pennsylvania, offering
something for everyone, from award-winning four-star cuisine to fun-filled family options and everything in between. As you would
expect from Hershey, The Sweetest Place on Earth, the menus feature chocolate in the extravagant desserts and silky chocolate
martinis and even in unexpected places like cocoa seared scallops and cocoa braised beef. Dining options are Café Zooka,
Circular Dining Room, Cocoa Beanery, Devon Seafood Grill, Harvest, Hershey Grill, Highlands Grill, at Hershey Links, Houlihan’s
Restaurant + Bar, Iberian Lounge, Lebbie Lebkicher’s, The Bears’ Den, The Forebay, Hogan’s Grill and Trevi 5.
Recruiting for: Culinary Externs (Hotel Hershey, Hershey Lodge, Hershey Country Club) - Baking & Pastry Extern (Hotel
Hershey) - Full-Time Culinary Positions
Aaron Fowler '97
Chef de Cuisine - The Hotel Hershey
[email protected]
Ken Gladysz '88
Executive Chef - The Hotel Hershey
[email protected]
Cher Harris
Executive Pastry Chef - The Hotel Hershey
[email protected]
Mario Oliverio '06
Chef Garde Manger - The Hotel Hershey
[email protected]
Bart Umidi '87
Executive Chef - Hershey Lodge
[email protected]
27 West Chocolate Avenue Hershey PA 17033
(717) 508-1717
www.thehickory.com
Hickory Tavern
Charlotte based restaurant chain with unique brand of casual dining, lively bar atmosphere, and sports enthusiasm provides the
perfect destination no matter what the time of day.
Recruiting for: Entry-Level Chefs (20)
Kathie Ray
Human Resource Manager
[email protected]
C - approved externship site for Culinary Arts
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13900 Conlan Circle - Suite 240 Charlotte NC 28277
(704) 752-9600
(704) 752-9666
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.hillstone.com
Hillstone Restaurant Group
Attention Kitchen Managers, Sous Chefs, highly-skilled line chefs! 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 East
Hampton Grill, Hillstone, R+D Kitchen, South Beverly Grill, White House Tavern, Palm Beach Grill, and Houston’s. In the last year
we opened in Aspen, CO and Yountville, CA, our 2nd property in the Napa Valley, and are currently developing properties on both
coasts. The uncompromising quality of our food, service, art, and architecture has set the standard in our industry for three
decades.
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The uncompromising quality of our food, service, art, and architecture continues to set standards for those who are obsessive
about details. However, success in our collaborative environment demands leaders who know that while everything you do is
important, developing people is how you build your reputation. Our performance-driven environment attracts passionate kitchen
professionals who are dedicated to consistently driving high standards.
The first step is 4-5 months of Culinary Management Training in one of our NY restaurants where we give you the time to
strengthen your kitchen skills while employing your management skills (hiring, training, ingredient selection, vendor negotiation,
financial statements, etc.). If you are a sous chef, or an aspiring one, at Hillstone you can marry your passion for food excellence
with a professional career in culinary management. Our chef's and managers source all products locally, purchasing from
renowned vendors. So whether you visit the farmers market in the morning or call upon another local relationship, you'll have an
opportunity to showcase your skills in a luxury restaurant environment.
Our most successful managers are passionate about food and wine and bring an energetic spirit to the business. If you are a
Sous Chef, Chef, Executive Chef, or someone who aspires to be, send your resume and cover letter to
[email protected]. Those who enjoy a small-company-feel, are adept at building relationships, and have a singleminded focus on delivering quality should apply.
NOTE: We consider our Culinary Managers and Chefs for General Management opportunities. FOH management opportunities
are available. Aggressive compensation plan for qualified candidates. EOE
Recruiting for: Culinary Externs (at approvied sites) - Management Training Program OR Culinary Management Training
Program - Culinary Externs in Napa Valley
Keith Clancy
Human Resource Manager
[email protected]
C - approved externship site for Culinary Arts
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2710 East Camelback Road Phoenix AZ 85016
(602) 553-2111
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.hcpn.com
Hollywood Casino at Penn National Race Course
Hollywood Casino at Penn National features a variety of entertainment options, including slots, table games, live thoroughbred
and simulcast racing!
One of 20-plus properties owned and operated by Penn National Gaming, Inc., the nation's third largest gaming company. Penn
National has been chosen as one of Fortune's 100 Fastest Growing Companies. Penn National has also been named as "Best
Management Restaurant Company" in Forbes Platinum 400.
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Hollywood Casino offers an array of dining options, including the Final Cut Steakhouse, the 400-seat Mountain View Terrace
trackside restaurant, Skybox Sports Bar, as well as the Epic Buffet and Banquets for up to 100 people.
For more information or to apply, please log onto www.hcpn.com. Select employment, select Hollywood Casino at Penn National
and click search jobs. Questions? Contact Human Resources at 717-469-3214.
Hollywood Casino is located about 15 minutes northeast of Harrisburg and 10 minutes north of Hershey off exit 80 of Interstate 81.
Recruiting for: Culinary Externs (March and April start dates). Graduates for all positions and programs.
Allan Rupert '95
Executive Chef
[email protected]
Ken Shapiro '99
Chef de Cuisine
[email protected]
777 Hollywood Boulevard Grantville PA 17028
(717) 712-5385
(717) 469-3083
honeygrow.com
honeygrow
Founded by Justin Rosenberg in Philadelphia in 2012, honeygrow brings people together over quality, wholesome and simple
foods. As a newly converted proponent of a plant-based diet and tired of non-colorful lunch experiences, Justin decided to rid
himself of the confines of his cubicle and pursue a life that spoke to his passion: creating awesome things through nourishing
foods. For us, it’s about eating honestly and spending time doing what matters: from visiting the farms to whipping up sauces and
dressings in-house. You won’t find a freezer here and there’s no question as to the origin of your stir-fry, salad, smoothie or
honeybar. We buy as local as possible simply because it tastes better—end of story. Oh, and we love store-to-store basketball
and volleyball tournaments, staff talent shows and honorary knife ceremonies to celebrate Team Member anniversaries—simply
because that’s what we enjoy doing. We couldn’t care less what other “fast-casual” concepts or franchises do—we’re just doing
our thing and are proud to be a Philly start-up!
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Recruiting for: General Manager - Assistant General Manager
Michael O'Neill
Talent Acquisition Specialist
[email protected]
Warren Titgen
Director of Talent Management
[email protected]
C - approved externship site for Culinary Arts
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123 South Broad Philadelphia PA 19109
(267) 405-2239
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.hyatt.jobs
Hyatt Hotels Corporation
Our global philosophy, "Food. Thoughtfully Sourced. Carefully Served," focuses on sourcing and providing healthy food and
beverage options for Hyatt guests and associates that are good for the local communities in which they reside and good for the
planet. This includes sourcing and serving meat without supplemental growth hormones or antibiotics, cage-free eggs, sustainable
seafood, and fresh local ingredients that reflect the season and local flavors. Our full-service hotels operate under the Hyatt®,
Park Hyatt®, Andaz™, Grand Hyatt®, and Hyatt Regency® brands. Our two select service brands are Hyatt Place® and Hyatt
Summerfield Suites™. We develop, sell and manage vacation ownership properties under the Hyatt Vacation Club® brand.
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Recruiting for: Culinary Externs - Culinary Corporate Management Trainee - Food & Beverage Corporate Management
Trainee
Ronisha Goodwin
Regional Talent Acquisition Manager
[email protected]
David Didzunas '81
Executive Chef
[email protected]
71 South Wacker Drive Chicago IL 60606
(848) 391-3464
www.ililinyc.com
ilili Restaurant
Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant offering inspired Mediterranean
cuisine. Ilili's menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the
palate and senses. Complementing the international cuisine, ilili offers an impressive wine list that includes wines from all over the
world and features favorites from Lebanon and the Mediterranean.
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Recruiting for: Culinary Externs - Line Cook - Pastry Cook - Floor Manager - Beverage Manager - Assistant General
Manager
Annabel Lee
Executive Assistant
[email protected]
Ryan Spano
Kitchen Manager
[email protected]
236 Fifth Avenue New York NY 10001
(212) 683-2929
www.ironhillbrewery.com
Iron Hill Brewery and Restaurant
Iron Hill Brewery & Restaurant is passionate about producing distinctive, full-flavored handcrafted beers, accompanied by freshfrom-scratch New American cuisine in a comfortable, casual atmosphere. We currently have 1,100 employees and 11 restaurants
located in Delaware, Pennsylvania and New Jersey. While we offer the stability of a larger company, Iron Hill is privately owned.
Because they value the importance of staying in touch with their employees and customers, our three founders are a part of the
daily operations as much as any employee.
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Recruiting for: Culinary Externs - Line Cooks - Sous Chefs - Chefs
David Foster '93
Head Chef
[email protected]
C - approved externship site for Culinary Arts
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2502 West 6th Street Wilmington DE 19805
(302) 478-5942
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.theivybaltimore.com
The Ivy Hotel
Eighteen bedroom ultra boutique hotel. One of a very few urban escapes in the country and the only Relais and Chateaux
property in Maryland.
Recruiting for: Pastry Chef - Line Cooks - Front-of-the-House Members - Bartender
Mark Levy
Executive Chef
[email protected]
Nina Arnold
Dining Room Manager
[email protected]
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205 East Biddle Street Baltimore MD 21202
(410) 670-4051
www.jalexandeersholdings.com
J. Alexander's Restaurants
J. Alexander’s Holdings is a collection of boutique restaurants that focus on providing high quality food, outstanding professional
service and an attractive ambiance. We are committed to providing a quality experience to our guests through flavorful
contemporary American cuisine using fresh ingredients made from scratch daily in each of our restaurants; Redlands Grill, J.
Alexander’s, and Stoney River Steakhouse and Grill. Our vision for food, service, and ambiance is accomplished through the
efforts of great people – people who possess an unwavering resolve to produce the highest quality food possible at a level of
service that exceeds all others. The vision of J. Alexander’s Holdings is simply to be the best high-quality service and food
provider in our segment of the industry. We do not take any shortcuts in product preparation. Providing our guests outstanding
professional service, quality food, and great value is our objective. More than just a set of words, this objective reflects what we
are truly passionate about. J. Alexander’s Holdings leaders are hospitable, intense, and professional. An attention to the minutiae
is a must because every detail contributes to the delivery of a seamless service and impeccable food. Those who lead our
restaurants must possess a sense of sincerity because this is a characteristic of a “guest service” leader. Our managers must also
be chef-driven since our restaurants employ skilled culinary teams trained to execute from-scratch products in high volume. This
does not mean that every new leader must have prior kitchen management experience, but it does imply that anyone joining the
Company must possess a genuine interest in learning culinary operations. Full-service restaurant experience is a requirement for
consideration. A college degree or culinary degree is preferred. Relocation flexibility will contribute to your success. At J. Alexander
’s Holdings you will participate in a hands-on thirteen week rotational training program, giving you experience working with our firstclass culinary and service professionals. The training is intense and the education is invaluable! J. Alexander’s Holdings leaders
are some of the highest paid in the industry. We offer great benefits beginning day one: Health insurance; including prescription,
dental, and optical coverage; Life insurance, worth double your salary; Up to 4 weeks of paid vacation time; Short and long-term
disability coverage; and relocation assistance. As your career with J. Alexander’s Holdings grows, so should your benefits
package, which is why we offer a 401-K plan available to you after your first anniversary. We match up to 25% of your contribution
up to 3% of your salary.
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Recruiting for: Front-of-the-House Full-Time Restaurant Managers - Back-of-the-House (Culinary) Full-Time Restaurant
Managers
Mary Ostman
Management Recruiter
[email protected]
C - approved externship site for Culinary Arts
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3401 West End - Suite 260 Nashville TN 37203
(615) 269-1912
(615) 469-1912
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.jean-georges.com
Jean-Georges Restaurants
Jean-Georges Restaurants is built on a powerful culinary foundation and has evolved into a reputable and award winning
restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best
in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants.
With over 25 restaurants located in 5 countries, we continuously strive towards excellence and rely on the support of our culinary
and hospitality team members to contribute to our worldwide operations. At Jean-Georges Management, we pride ourselves on
cultivating talents as well as hiring skilled professionals and rewarding them with the chance to grow alongside our constantly
evolving organization and industry.
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Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). Line Cooks - Prep Cooks
Michael Ammiano
Director of Human Resources
[email protected]
Thomas McKenna '8, '09
Culinary Trainer
111 Prince Street New York NY 10012
(212) 358-0688
www.kesslercareers.com
The Kessler Collection
The Kessler Collection is a portfolio of boutique four diamond properties located in Florida, Georgia, North Carolina, Colorado, and
New Mexico. Known for luxurious, art-inspired atmosphere and decor, each hotel is uniquely designed and focuses on providing
the highest level of service and attention to detail. The boutique properties feature an emphasis on quality that is designed to
entertain guests while making them feel comfortable and at home.
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Recruiting for: Culinary Externs - Cook 1 - Cook 2 - Sous Chefs - Line Level F&B Roles
Sasha Adamson
Corporate Recruiter
[email protected]
C - approved externship site for Culinary Arts
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4901 Vineland Road - Suite 650 Orlando FL 32811
(407) 996-9735
(407) 996-9964
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.kiawahresort.com
Kiawah Island Golf Resort
Kiawah Island Golf Resort offers guests a multitude of amenities, including ten miles of wide, immaculate, ocean beach,
complemented by the island’s river, meandering lagoons and pristine marshlands. For sports enthusiasts, there are five nationally
ranked golf courses, including The Ocean Course, which hosted the 2012 PGA Championship, two tennis centers, thirty miles of
bicycle trails, and one of the largest Recreation Departments of any resort in the United States. Our guests can choose to stay in
any of our more than five hundred privately owned villas and homes, or in The Sanctuary, our Forbes Five Star/AAA Five Diamond
rated, ocean front hotel. Resort dining opportunities include seven year round restaurants and two seasonal poolside grills. For
guests with need for catered events, two banquet kitchens offer unlimited culinary options and venues, from the hotel, to ocean
front, to golf clubhouses, to the Kiawah River.
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With the opening of The Sanctuary, ten years ago, Kiawah Island Golf Resort added the option of a luxury, oceanfront, 255-room
hotel, dedicated to providing the highest level of guest service and satisfaction. Having achieved both the Forbes Five Star and
AAA Five Diamond awards, The Sanctuary is recognized as one of the finest hotels in the United States. The Hotel includes a
Forbes Four Star steakhouse, the only one in the country, and a three meal dining option, both overlooking the Atlantic Ocean. In
addition to a seasonal poolside grill, hotel guests can choose to enjoy In-Room dining or casual service in the hotel’s Lobby
Lounge. Over 16,000 square feet of conference space provide an additional option for corporate guests or weddings.
Accolades and Awards: Five Star Award – Forbes Travel Guide; Five Diamond Award – American Automobile Association; Top
U.S. Resort (#1) – Golf World Magazine; Top U.S. Golf Resort (#2) – Conde Nast Traveler; America’s Toughest Course (The
Ocean Course) – Golf Digest; Top Resorts on the U.S. Mainland (#3) – Conde Nast Traveler; Top Family Resorts in America (#1)
– Travel + Leisure; Best Hotel Spas in America (#2) – Travel + Leisure; Certified Audubon Cooperative Sanctuary – Audubon
International; Best of Award of Excellence (Ocean Room) – Wine Spectator; Best Down Home Cookery (Jasmine Porch) –
Andrew Harper’s Hideaway Report; Only Forbes Four Star/AAA Four Diamond Steakhouse in the U.S. – Ocean Room.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary and Baking & Pastry Positions
Jackie Regan
Recruiting Manager
[email protected]
Kevin Braitsch
Banquet Director
[email protected]
Jason Rheinwald
Chef de Cuisine
[email protected]
C - approved externship site for Culinary Arts
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One Sanctuary Beach Drive Kiawah Island SC 29455
(843) 768-2700
(843) 768-6061
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.kingsmill.com
Kingsmill Resort
Kingsmill is the only AAA Four-Diamond condominium riverside resort in historic Williamsburg, and member of Preferred Hotels &
Resorts. The destination features one-to-three-bedroom condo accommodations with access to family-friendly amenities and two
18-hole championship golf courses. Kingsmill houses a 16,000 square-foot IACC certified conference center, four on-site
restaurants, fitness center and spa, indoor/outdoor pools and full-service marina. Kingsmill is one of Xanterra's Legendary Places
and is located off I-64 between Richmond and Norfolk and within minutes from Williamsburg's numerous destinations including
Busch Gardens, Colonial Williamsburg, The College of William & Mary, Jamestown Settlement and Yorktown Victory Center.
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With distinct, fine, and casual restaurants, there's an atmosphere and a menu for every mood and craving. Dining options range
from family favorites, including steaks, pastas and salads to sophisticated cuisine prepared with fresh, sustainable, seasonal
ingredients. Eagles is the perfect place to segue between a day on the course and a James River evening. Offering American
delights, Eagles is a favorite spot for a leisurely lunch or casual drinks and dinner with friends. Elements 1010 with a wide-ranging
and seasonally changing menu, there's always something new to discover at Elements 1010. Its comfort food in an elegant
setting, with panoramic views of the James River provides the perfect backdrop to a delightful meal. James Landing Grille located
on the banks of the James River features a selection of regional and sustainable seafood. It's the only riverfront dining experience
in Williamsburg. The Mill enjoys a wide selection of organic and fair-trade coffee, latte, mocha, and espresso. Pair with a pastry,
house made gelato or choose from a selection of freshly baked breads. Currents, located at the River Pool complex and open
seasonally, is Kingmill's newest dining location. There's no need to leave the pool. Stay and play all day while noshing on a
selection of salads, sandwiches and snacks.
Recruiting for: Culinary Externs - Baking and Pastry Externs
Uwe Schluszas
Executive Pastry Chef
[email protected]
Justin Dallinger
Executive Chef
[email protected]
1010 Kingsmill Road Williamsburg VA 23185
(757) 253-3922
(757) 253-8246
www.lakeplacidlodge.com
Lake Placid Lodge
Standing on the emerald shores of Lake Placid with majestic views over its clear waters and leafy islands, Lake Placid Lodge
welcomes guests to an unrivaled lodging experience in the heart of the Adirondacks. Built by hand in the Arts and Crafts tradition,
our award-winning retreat is the only hotel located directly on the shores of Lake Placid and is designed to perfectly complement
the timeless beauty of the North Woods. Woods and water enfold the Lodge, which features 13 sumptuous rooms and 17
luxurious cabins, along with celebrated Farm-to-Table dining and an array of activities for every season. Above all, there is
comfort and welcome wherever you go. Lake Placid Lodge also showcases several one-of-a-kind event spaces ideal for meetings
and corporate retreats, as well as family reunions and romantic Adirondack weddings.
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Recruiting for: Culinary Externs
Mark Hannon, Jr.
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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144 Lodge Way Lake Placid NY 12946
(518) 523-2700
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.lepainquotidien.com
Le Pain Quotidien
Le Pain Quotidien boulangerie kitchens offer a home from home for people to enjoy authentically delicious food in a friendly and
convivial ambiance. Our ingredients are fresh, seasonal, organic and locally sourced wherever possible, and our artisan bread
remains the piece de resistance of our menu. We provide wholesome food that is good for the body, good for the soul and good
for the planet. LPQs offer table service, take away counter service and a retail selection of pantry items.
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Recruiting for: Culinary Operations Manager (DC) - General Managers - Assistant General Managers - Head Bakers Service Managers - Kitchen Managers
Emily Boyer
Talent Acquisition Manager
[email protected]
Leigh Bennnett '14
Culinary Operations Manager
[email protected]
Andrew Novak '13, '15
General Manager
50 Broad Street New York NY 10004
(571) 314-6687
www.legalseafoods.com
Legal Sea Foods
We've always counted on a simple recipe for success. Start with the finest seafood available, and have it prepared and served by
the best employees. The results? A winning combination!
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From a fresh beginning in 1950 at a fish market in Cambridge, Massachusetts, the Legal name has been synonymous with quality
and freshness. Now, three generations, 32 restaurants (including our newest concept Legal' s Harborside) in 10 states, and a
mail order business later, Legal Sea Foods, LLC., has traveled from simplicity to sophistication! We proudly continue the tradition
of serving the highest quality, freshest seafood at a great value, in a stylish atmosphere. We are committed to these values as we
head into the future. We promise we'll always seek ways to improve.
We strive to hire talented dedicated associates. We work hard to present interesting, comfortable dining environments. Our
culinary and purchasing experts source products from all over the world to arrive at the most delicious results on your plate. And
we do it all with a sense of responsibility and pride in being Boston's favorite restaurant and one of America's most admired.
We are currently seeking qualified people to staff a variety of positions encompassing all levels of restaurant management and
operations. We offer top rewards, competitive salaries, excellent benefits, 401K, bonuses, ample opportunities for growth, and
much more.
Recruiting for: Culinary Externs - Baking & Pastry Externs (Harborside Boston area only) - FOH and BOH Management
and Associate Level Positions
Amy Lord
Recruiting Manager
[email protected]
Frank Demmerly
Human Resource Specialist
[email protected]
One Seafood Way Boston MA 02210
(617) 530-9152
Scott Flanagan
[email protected]
C - approved externship site for Culinary Arts
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BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.legends.net
Legends
Born from performance and inspired by icons, Legends has created a legacy of success, delivery and results with the icons of
global sports, entertainment and business; including the New York Yankees and Dallas Cowboys. We are a different kind of
company doing things a different way bringing new ideas and approaches to delight the fan built on a strong partnership with our
clients. As a team’s service partner, Legends is responsible for the vast majority of the direct fan interactions - The Moments of
Truth – when lifelong memories are created and experiences are defined.
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Recruiting for: Culinary Externs - Entry-Level Culinary Management Positions - Experienced Culinary Management
Positions.
Brian Pasquarelli
Human Resources Director
[email protected]
One East 161st Street Bronx NY 10451
(646) 977-8527
www.loewshotels.com
Loews Miami Beach Hotel
Loews Miami Beach is located in the heart of South Beach with the blue-green waters and white sand beaches of the Atlantic
Ocean just steps from our back door. Out front lies the vibrant Art Deco architecture of South Beach and all the excitement Miami
has to offer. Our guests are greeted by rows of towering date palms and the unmistakable scent of the ocean, and can enjoy our
oversized deluxe heated pool and Jacuzzi, a full-service 18,000 square-foot spa and 790 luxury guestrooms, including 52 recently
renovated suites with incredible views. Our 65,000-square feet of indoor and outdoor function space makes Loews Miami Beach
the perfect place to have a destination wedding or corporate function. Dining options include poolside bites and cocktails, as well
as fresh sushi at Sushi SoBe and the renowned seafood of Lure Fishbar.
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We seek genuine individuals for our Loews hotel jobs; people who are able to engage and delight our guests. We invest in
training and development opportunities for all team members so they may grow and develop as individuals. We embrace diversity
at our core and offer the opportunity for all team members to reach their potential as professionals. We promote social
responsibility by being a good neighbor in the communities in which we reside. At Loews Hotels, we seek to create a dynamic
culture that makes work interesting, challenging, fulfilling, and fun.
And, in the end, we measure ourselves simply by the number of guests who leave with a smile on their face and come back again.
Recruiting for: Culinary Externs - Baking & Pastry Externs
Jessica Romano
Human Resources Manager
[email protected]
Frederic Delaire
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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1601 Collins Avenue Miami Beach FL 33139
(305) 604-5428
(305) 604-5423
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.loewshotels.com
Loews Resorts at Universal Orlando
Team members are the heart of Loews Hotels. We seek genuine individuals who are able to engage and delight our guests by
providing Four Diamond AND MORE service. We invest in training and development opportunities for all team members, so they
may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach
their potential as professionals. We promote social responsibility by being a good neighbor in the communities in which we reside.
At Loews Hotels, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling and fun. Loews Hotels is
an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.
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Loews Portofino Bay Hotel, Hard Rock Hotel and Loews Royal Pacific Resort are newly approved CIA externship sites and are
currently accepting applications of interest. In addition, we will be looking for talented individuals to accept into our Management
Training Program, as well as for direct placement opportunities. Please stop by and see our recruitment team during the Winter
Career Fair for more information.
Recruiting for: Culinary Externs - Cook I - Cook II - Cook III - Banquet Chef - Sous Chef - Pastry Chef
Nando Belmonte
Executive Chef
[email protected]
Leon Teow
Executive Chef
[email protected]
6800 Lakewood Plaza Drive Orlando FL 32819
(407) 503-9082
(407) 503-9051
www.macyscollege.com
Macy's Food Division
Macy’s Food division savors the idea of being our customer’s first choice for food and beverage. And with 202 business units—
from full-service to quick-service—at 87 Macy’s locations, we’re making that idea a reality. As part of the Food Division Executive
Development Program, you’ll learn the restaurant business inside out, with assignments split equally between Front of the House
and Back of the House. You’ll do best if you have a passion for food, a way with people and a hunger for success. As an
Executive Development Program trainee, you will ensure operations run smoothly through the analysis of stock levels and
preparing orders for food, beverage, and dry and paper goods based on budgets and business needs. Being able to analyze daily
sales reports, weekly food cost and payroll reports, you will help ensure that monthly goals are met. Supporting the coordination
and execution of special events and centrally driven promotional strategies is an essential way that the Macy’s Food Division ties
in with Macy’s, Inc. company as a whole. Being able to manage a restaurant with the highest standards of workplace sanitation,
equipment care, and safety along with the delicious food it serves is a plus. In this 12-week Executive Development Program, you
will gain insight into the Macy’s Food Division and its strategies. At the same time, you will have hands-on experience of running
an efficient, professional, safe and profitable food operation. In preparation to manage a Macy’s restaurant, you will train for 4
weeks with a manager in a Macy’s quick serve restaurant, 4 weeks in a Macy’s full-service restaurant and 4 weeks working in a
Macy’s owned Starbucks to learn management and corporate strategies. You will also learn skills to maintain top-quality food
operation with caring hospitality and delicious food and beverage products while motivating and training associates to provide
MAGIC service standards for our customers.
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Recruiting for: Executive Development-in-Training - Corporate Internships and Permanent Positions
Kim Hayes
Human Resources Director
[email protected]
Kristian Bailey
Senior Regional Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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700 On The Mall Minneapolis MN 55402
(817) 767-5168
(612) 375-3689
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.majorfood.com
Major Food Group
Major Food Group (MFG) is a New York based restaurant and hospitality company founded by Mario Carbone, Rich Torrisi, and
Jeff Zalaznick. The founders all exhibit a wealth of knowledge in the food, hospitality, and business sectors. Our company is very
passionate about food and very passionate about New York. Thus, we seek to find locations that are significant to the history of
food in New York, and to New York itself. Whether it be Torrisi Italian Specialties and Parm on Mulberry Street, Parm at Yankee
Stadium, or Rocco Restaurant, which is one of the oldest remaining Italian-American restaurants in the City, we choose places
that have a story that we can tell. We aim to bring each location we operate to life in a way that is respectful of the past, exciting
for the present, and sustainable for the future. We do this through the concepts that we create, the food that we cook, and the
experience that we provide for our customers. Just as we draw inspiration from history, we also draw inspiration from the bounty
that surrounds us. We are highly dedicated to the use of local ingredients, and everything that we use in our restaurants is
sourced domestically.
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Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Line Cooks
Jonathan Moldenhauer
Human Resources Manager
[email protected]
68 35th Street - Unit 19 Brooklyn NY 11232
(646) 692-4732
www.mrgc.com
Manasquan River Golf Club
Manasquan River Golf Club is a private member-owned golf club located on the eastern shore of New Jersey in the Borough of
Brielle. Platinum rated golf club recognized nationally for outstanding food and service. A la carte restaurant and banquet facility
offers full range of International and Creative American Cuisine.
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Recruiting for: Culinary Externs (1 to begin in April 2016; 1 to begin in June 2016). Full-Time Culinary Cook Position
beginning April 2016.
Maurice Maglione, CEC
Executive Chef
[email protected]
Jennifer Landy '05
Sous Chef
[email protected]
843 Riverview Drive Brielle NJ 08730
(732) 528-6500
(732) 223-5115
www.marianos.com
Mariano's
Mariano's is unlike any other store. See for yourself how we bring you the freshest high-quality foods from just about everywhere
in the world…be it kosher bagels from down the street, or mozzarella from Caserta, Italy. And we created a neighborhood
shopping environment filled with amenities like an Italian coffee shop serving authentic gelato, a wood-fired pizza oven, and sit
down sushi bar, not to mention a full-service pharmacy. All at prices so compelling, that our Shop well. Eat well. Live well.
Philosophy can become yours too. The first Mariano's opened in Arlington Heights, Illinois, in July of 2010. Named for the Chief
Executive Officer, Robert Mariano, the store was designed and built to deliver the highest quality products from around the world
and those produced locally to shoppers with unequaled service and hospitality.
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Recruiting for: Culinary Extern - Leadership and Development Program - Department Managers
Christa Bertolini
Manager of Talent Acquisition
[email protected]
Angela Kelly
Senior Management Recruiter
[email protected]
C - approved externship site for Culinary Arts
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9501 West Devon Avenue - Suite 502 Rosemont IL 60018
(312) 833-3641
(414) 231-5235
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.marriottU.com
Marriott International and The Ritz-Carlton
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.
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All interested candidates must apply in advance at www.marroiottU.com If you are an extern candidate please apply to the “
Internship” program. Property opportunities will depend on the timing of your externship dates. Housing for all properties is the
responsibility of the student, however, all properties have information to assist you with your housing search. If you are
graduating between now and June 2016 you may be eligible for the Voyage Leadership Program, this is our management training
program. Candidates of interest for the Voyage Leadership program are recent graduates with industry and leadership
experience who, are open to relocation as opportunities may not be available in your preferred areas. Many students will gain
their leadership through extra-curricular activities or being an RA or classroom leader. We also have a Culinary Program for both
AA and BA students. Feel free to send an email message after and apply to [email protected] if you do not receive an
email verification from the system.
Candidates seeking opportunities outside of externship or the Voyage program with Marriott International can apply 4-6 weeks
prior to being available to start work at www.careers.marriott.com.
Join our Team for an Informational Session on Monday, November 2, at 9 PM in the EcoLab Theatre in the CIA Admmissions
Building.
Recruiting for: CA and B&P Externs at approved Marriott and Ritz-Carlton sites on the actively seeking list. Culinary
candidates for limited Voyage Leadership Program - must be ready and willing to relocate. Great opportunities
throughout the domestic US
Janet Bachtel
Manager, University Relations
[email protected]
10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817
(301) 380-3000
(301) 576-8472
www.matchboxfoodgroup.com
matchboxfoodgroup
It all started when three friends teamed up to bring to life a dream they believed in. Combining their life savings, they opened their
first restaurant in Chinatown, DC. What began as a tribute to their father soon became a thriving business based on the idea of
community, where friends and families could bond over hearty meals. Each of our restaurants features a talented head chef
dedicated to creating fresh and flavorful menus that are always prepared with the finest ingredients. Our unique vibe sets our
restaurants apart from others, as well as our passion to create exciting experiences for every guest. From home-style dishes at
Ted's Bulletin to wood-fired pizzas and bistro flavors at matchbox to hot dogs and French fries at DC-3 and everything in between,
there's a matchboxfoodgroup restaurant to satisfy every taste.
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Recruiting for: Server - Host - Restaurant Manager - Line Cook - Sous Chef
Jill Gardner
Recruiter
[email protected]
C - approved externship site for Culinary Arts
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806 7th Street NW - Suite 300 Washington DC 20001
(202) 289-4403
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.mazzonehospitality.com
Mazzone Hospitality
Mazzone Hospitality is the largest hospitality company in Upstate New York and a class leader in restaurants, weddings, social
corporate events, catering and lodging. Our employees support numerous business units throughout the Capital Region, which
are comprised of renowned regional restaurants, on and off premise catering and business dining. Our culture is built on a
philosophy of hospitality where employees are respected, guests are pampered, vendors are supported, the community is
connected and owners are considered partners and collaborators. We invite you to explore our unparalleled customer service,
versatility and endless creativity, while delivering an unforgettable experience for our guests.
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Recruiting for: Culinary Externs (at approved sites.) Executive Chef - Event and Sous Chefs - Line Cooks - Event
Captains and Supervisors - Bartenders - Servers
Nirisa Adams
Recruiting Director
[email protected]
743 Pierce Road Clifton Park NY 12065
(518) 526-3440
www.metzltd.com
Metz Culinary Management
Enjoy a career in an exciting, fast-paced industry. As one of the fastest growing companies in the industry, we continually seek
talented and dedicated individuals who share our commitment to excellence. We offer foodservice, restaurant and environmental
service employment opportunities in a variety of industries as the premier dining management company for the United States. Join
our team of over 5,000 team members who share a passion for foodservice, working together toward one common goal,
excellence, in quality and service. We are committed to providing the atmosphere, opportunity, and benefits that enable us to be
an employer of choice in the industry. We offer competitive wages and an assortment of benefits and programs designed for
peace of mind at work and at home.
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Recruiting for: Culinary Externs (at approved sites in Northeast PA). Chef Managers - Managers-in-Training - Executive
Chefs
Cheryl McCann
Vice President of Human Resources
[email protected]
Two Woodland Drive Dallas PA 18612
(570) 674-8727
(570) 675-9424
www.mgmresortscareers.com
MGM Resorts International
MGM Resorts International is proud to offer fabulous career options with award-winning restaurants and venues at our resorts
across the nation.
Recruiting for: Culinary Associate Program (CAP) - Full-Time positions in a rotational program with direct learning with
MGM culinary leaders based in Las Vegas. Sous Chefs - Assistant Restaurant Manager - Banquet and Catering
Manager - Director of F&B
Tim Harman
Director of Recruiting
[email protected]
Wendy Clark
Senior Trainer, Food & Beverage
Susan Wolfla '94
Executive Chef, Mandalay Bay
[email protected]
Edmund Wong
Executive Chef - Bellagio
C - approved externship site for Culinary Arts
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3600 Las Vegas Blvd. Las Vegas NV 89109
(702) 692-1879
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.minagroup.net
Mina Group, LLC
Mina Group is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative
restaurant concepts. Mina Group is led by Chef/Owner Michael Mina, whose accolades include James Beard Foundation "Who's
Who of Food and Beverage" inductee, Bon Appetit Chef of the Year, and International Food and Beverage Forum's Restaurateur
of the Year. Operating since 2002, Mina Group currently operates 17 restaurant properties. For a complete list of restaurants,
please visit our website.
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Recruiting for: Culinary Externs - Baking & Pastry Externs (At Approved Sites) - Line Cooks - Pastry Cooks - Sous Chef Pastry Chef
Christine Meehan
Recruiting Manager
[email protected]
244 California Street San Francisco CA 94111
(415) 930-0504
www.mohonk.com
Mohonk Mountain House
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.
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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.
Recruiting for: Culinary Externs - Baking and Pastry Externs (Year Round) - Front-of-the-House Positions - Back-of-theHouse Positions.
Shawn Clark
Employment Manager
[email protected]
James Palmeri
Executive Chef
[email protected]
1000 Mountain Rest Road New Paltz NY 12561
(845) 256-2089
(845) 256-2049
www.momofuku.com
Momofuku
Momofuku is comprised of restaurants and bakeries located in the U.S., Australia, Canada, a culinary lab, a magazine, and an
equipment manufacturing company. Momofuku seeks career-minded cooks. We feature an ever-changing, evolving menu with
limitless opportunities for creativity. We offer competitive pay and a comprehensive benefits package, including vision, dental, and
medical along with gym and commuter discounts, plus more! We encourage our employees to grow and learn and we offer many
opportunities for personal and career development.
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Recruiting for: Culinary Externs (at approved sites). All Front-of-the-House Positions - All Back-of-the-House Positions
Marisa Yokoyama
Human Resource Manager
[email protected]
C - approved externship site for Culinary Arts
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60 East 11th Street New York NY 10003
(212) 228-0031
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.mountainviewgrand.com
The Mountain View Grand Resort and Spa
The Mountain View Grand Resort and Spa is a historic resort situated on 1,700 acres of land located in the Great North Woods of
New Hampshire. We have 3 restaurants, multiple event venues, a full-service spa, 9-hole golf course, a working fiber barn, and
multiple activities for our guests.
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Recruiting for: Culinary Externs - AM Sous Chef - Line Cooks - Front-of-the-House Supervisors - Restaurant Managers Sommelier - Bartenders - Fine Dining Servers - Restaurant Servers
B Baker
Food & Beverage Director
[email protected]
Michael Benevento
Executive Chef
[email protected]
Neighborhood Restaurant Group
101 Mountain View Road Whitefield NH 03598
(603) 837-0026
(603) 837-0021
www.neighborhoodrestaurantgroup.com
The Neighborhood Restaurant Group was founded in 1997. What began modestly with the Evening Star Café, a rollicking corner
restaurant in Alexandria’s Del Ray neighborhood, has now grown to include eleven restaurants, a wine shop, a bakery, butcher,
and a full-service catering business. Combined, the restaurants employ nearly 900 people. In 2010, NRG founded the non-profit
initiative Arcadia Center For Sustainable Food & Agriculture, an organization focused on creating a more equitable and
sustainable local food system. As its name suggests, the Neighborhood Restaurant Group is a group, not a corporation. It is a
collective of talented and committed restaurant professionals who share common goals: to surpass the expectations of the guest;
to open and operate independent, exceptional, distinctive, and conscientious chef-driven restaurants with ambitious beverage
programs; and to create idiosyncratic gathering places that reflect the communities in which they reside. The Neighborhood
Restaurant Group remains focused and committed to its community and to its guests and is constantly seeking new ways to better
serve them both. Since breaking onto the restaurant scene 17 years ago, the Neighborhood Restaurant Group has received
countless “RAMMY” award nominations from the Restaurant Association of Metropolitan Washington. The nominated restaurants
have brought home several awards including Best Upscale Casual Restaurant Vermilion, Best New Restaurant for Birch & Barley,
Best Regional Producer for Red Apron and Restaurateur of the Year for Michael Babin. The culinary talents of the individual chefs
have also been recognized by many local and national awards, with Rising Culinary Star Awards given to Anthony Chittum in 2009
and Kyle Bailey in 2011. Neighborhood Restaurant Group extends hospitality business savvy and professional production in event
planning with their community focused Novemberfest and The Vices that Made Virginia, newcomer ABV, and the craft beer
focused Snallygaster.
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Recruiting for: Culinary Externs (Birch & Barley, Vermilion) - Servers - Managers - Cook - Sous Chef - Bartenders. We
are currently hiring for over 15 properties!
Sarah Jane Curran '09
General Manager - Birch & Barley/Churchkey 2000 Mt. Vernon Avenue Alexandria VA 22301
[email protected]
Spenser McKenna '09
General Manager - Vermilion
C - approved externship site for Culinary Arts
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BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.nemacolin.com
Nemacolin Woodlands Resort & Spa
Located in the beautiful Laurel Highlands of Southwestern Pennsylvania, Nemacolin Woodlands Resort is the area’s premier
destination for launching a Five-Star, Five-Diamond career in the hospitality industry. At Nemacolin, we strive to attract, retain, and
develop the best and the brightest talent in the field. Our unique amenities and strong track record of exceeding industry
standards make Nemacolin an employer of choice for those looking to pursue opportunities in areas such as lodging and guest
services, food and beverage, recreation, culinary arts, golf, and retail, among others. Through a variety of training initiatives and a
strong commitment to career development programs, we believe that we can help our associates to develop the skills necessary
to advance within our organization.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Cooks (All Levels)
Sean Eckman
Executive Chef
[email protected]
Amanda Jeffreys
Recruiting Manager
[email protected]
1001 Lafayette Drive Farmington PA 15437
(724) 329-6362
(724) 221-3864
www.orakingsalmon.com
New Zealand King Salmon
Through hard work and innovation, The New Zealand King Salmon Company has developed into one of New Zealand's leading
aquaculture companies. We are respected for our clean, healthy and humane practices as well as our superior quality salmon.
The New Zealand salmon industry recently attained the Monterey Bay Aquarium Seafood Watch Green/Best Choice rating -- a
first for marine-farmed salmon. We are also Ocean Wise recommended by the Vancouver Aquarium. We currently supply Ora
King salmon to some of the top restaurants in North America and will be launching our Regal retail brand of smoked salmon in
early 2016.
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Recruiting for: Northeast Regional Sales Manager
Michael Fabbro
Country Manager - USA and Canada
[email protected]
366 Thames Street Newport RI 02840
(401) 848-7010
www.northendgrillnyc.com
North End Grill
Located in the heart of Battery Park City, Danny Meyer’s North End Grill showcases Chef Eric Korsh’s rustic, elemental cooking
imbued with subtle smoke from the wood-burning grills and mesquite charcoal ovens. The menu is complemented by a classic raw
bar, house-made charcuterie, and seasonal produce from the restaurant’s rooftop farm. North End Grill’s wine list features classic
and little-known wines, peppered with great value and older vintages. Over 150 bottlings of Scotch are available, by the taste or
for the table, to accompany the flavors and aromas of smoke that characterize North End Grill.
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Recruiting for: Culinary Externs - Full-Time Front-of-the-House and Back-of-the-House Positions
Kim Yu '12
Service Manager
[email protected]
Tim McKevitt '08, '10
Assistant General Manager
[email protected]
C - approved externship site for Culinary Arts
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104 North End Avenue New York NY 10282
(646) 747-1600
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.thenorthstarcafe.com
Northstar Café
A management position at Northstar is different. You will join a team of fantastic people and build skills for your career, and your
life. You’ll be a part of something meaningful, that is also challenging and inspiring. You will be proud.
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At Northstar, we think every detail matters…. all of the time. That’s how we design our restaurants. That’s how we purchase
ingredients. That’s just how we do things. Our food is prepared from scratch, responsibly sourced, and delicious. Our service is
casual, exceptionally friendly, and totally genuine. Being a leader at Northstar is hard work. It means continuously looking at the
experience through the eyes of our guests and asking “How can it be better?” The result is four of the most loved restaurants in
Columbus, Ohio, and a growing restaurant group prepared to open two more locations in the next year.
We are looking for our future leaders. This is a place where accomplished CIA graduates thrive. Leaders at Northstar are great at
connecting with our team, and creating an environment where all of our coworkers understand the vision, feel supported, and can
succeed. We provide our new managers with six months of immersion into every aspect of operating our restaurants. What
matters most is your ability to learn and grow. Everyone on our team is well paid, enjoys great benefits, and gets to take part in the
best professional development program in our industry. These are some of the reasons why we love what we do.
If you love food, and want to make the world a healthier, happier place, here’s your chance to make a career of it.
Recruiting for: Culinary Externs - Management Team Training Program
Lisa Navojosky '09, '11
Partner
[email protected]
Leigh Nordin
Partner
[email protected]
4215 North High Street Columbus OH 43214
(614) 263-0303
www.notyouraveragejoes.com
Not Your Average Joe's
There was no shortage of restaurants when Not Your Average Joe’s first opened in 1994. There was, however, a shortage of
great restaurants with reasonable prices in the suburbs. Tired of driving too far and paying too much, Steve Silverstein decided to
build the restaurant he was longing for. The name Not Your Average Joe’s came out of Steve’s determination to avoid the run-ofthe-mill-restaurant rut. Today, with 18 locations in the Boston area and a couple more near Washington DC, Not Your Average
Joe’s is satisfying a seemingly limitless hunger for creative casual cuisine.
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Recruiting for: Sous Chef - Supervisor
Whitney Eddington
Director of Human Resources and Recruiting
[email protected]
C - approved externship site for Culinary Arts
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2 Granite Avenue - Suite 300 Milton MA 02186
(774) 213-2992
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.oplhotels.com
Ocean Properties, Ltd.
Ocean Properties, Ltd. & Affiliates (OPL) is one of the largest and most dynamic privately-held hotel management and
development companies in North America. With an award-winning portfolio of over 100 hotels and 17,000 guestrooms, the
company operates major brands such as Marriott, Hilton, Starwood and Intercontinental, as well as several independent hotels
and resorts.OPL operates hotels, restaurants, golf courses, spas, marinas, boating tours and commercial real estate. The
company’s success is built upon the core values of excellent customer service, meticulous product quality, fiscal responsibility and
unequaled associate satisfaction and loyalty.
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Standing on the emerald shores of Lake Placid with majestic views over its clear waters and leafy islands, Lake Placid Lodge
welcomes guests to an unrivaled lodging experience in the heart of the Adirondacks. Lake Placid Lodge is a Forbes Four-Starrated property as well as a Relais and Chateaux property.
Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites.) Front-of-the-House Managers-in-Training
Carolyn Patton
Human Resources Director
[email protected]
1000 Market Street - Bldg. 1, Suite 300 Portsmouth NH 03801
(603) 559-2100
(603) 373-6593
omnihotels.com/careers
Omni Amelia Island Plantation
Omni Amelia Island Plantation is a AAA Four Diamond resort nestled on 1,350 acres at the tip of a barrier island just off the
Northeast Florida coast. The resort offers guests luxurious oceanfront accommodations, world-class resort pools, championship
golf, full-service spa, endless dining options, and family-friendly activities. A skilled culinary team of chefs and hospitality
professionals, along with inventive southern-style cuisine and a variety of dining venues, have earned Amelia Island Plantation a
reputation for excellence in Florida resort dining. Executive Chef Daven Wardynski has led the culinary team at Omni Amelia
Island Plantation since October 2012, overseeing nine restaurants, conference food and beverage operations and the Sprouting
Project. With more than 17 years of experience in the culinary world, Wardynski began his career at the legendary TRU in
Chicago, serving as sous chef under celebrity chef Rick Tramonto. Due to his emphasis on supporting local purveyors and his
passion for fresh, quality ingredients, Chef Wardynski has received multiple honors from the American Culinary Federation,
including a Gold Medal in the Chicago National Restaurant show along with coverage in such media outlets as Oprah Radio,
Condé Nast Traveler, Travel + Leisure, Cooking Light, and Food & Wine. Omni Hotels & Resorts was recently ranked highest
among upper-upscale hotel brands by J.D. Power 2015 North American Hotel Guest Satisfaction Index Study, and the resort itself
has received such accolades as a Certificate of Excellence by Trip Advisor, Top 121 Golf Resorts in the World by Condé Nast
Traveler and No. 2 tennis resort on Florida’s east coast by Tennis Magazine.
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Recruiting for: Culinary Externs - Baking & Pastry Externs (Spring - Summer - Fall)
Lindsey Campos
Employment Manager
[email protected]
Daven Wardynski
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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39 Beach Lagoon Road Amelia Island FL 32034
(904) 321-5067
(904) 321-5047
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.omnihotels.com
Omni Parker House
As you pass through the sculpted bronze doors of this luxury Boston hotel, you will be enveloped by the timeless beauty that has
made the Omni Parker House a landmark since 1855. Experience the perfect blend of modern amenities and historic charm at
America's oldest continuously-operating hotel. Located on the Freedom Trail, guests enjoy grand views of historic downtown
Boston, distinguished décor and thoughtful amenities that are evident in every striking detail in each of the 551 luxurious guest
rooms. Walk to Beacon Hill, Faneuil Hall Marketplace, Quincy Market, the Financial District, shopping, and more. Just 2.5 miles
(10-15 minutes) from Logan International Airport. Come join us and our family and create your own history as an employee of this
historic property.
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Recruiting for: Leader in Development Program - Food and Beverage. Leader in Development - Culinary
Alex Pratt
Area Director of Human Resources
[email protected]
Michael Randolph '13, '15
Leader in Development - Culinary
[email protected]
Bess Walsh '12, '14
Leader in Development, Food and Beverage
[email protected]
60 School Street Boston MA 02108
(617) 725-1620
(617) 725-1645
www.onthemarcevents.com
OnTheMarc Events
OnTheMarc Events, helmed by Connecticut’s premier event Chef Marc Weber, is a full-service, off-site catering company based
in Stamford, CT. OTM provides a signature, elevated dining experience designed to be gorgeous, tasty and functional. Known for
giving classic dishes a modern spin, bespoke, seasonally driven menus are just the beginning of an inspired and impressive
gastronomic experience with OnTheMarc. Marc Weber’s passion for culinary perfection was cultivated during childhood. By age
15, he was determined to become a Chef and began working in restaurants. After graduating from The Culinary Institute of
America, Marc worked alongside renowned chefs Todd English, Waldy Malouf and Florian Hugo. During these formative years
Marc was able to master the finest culinary techniques. Equipped with extensive experience and an entrepreneurial spirit, Marc
launched OTM in 2006. Marc uses his years of practice and distinctive approach to bring his clients one-of-a-kind dining
experiences. His impeccable reputation for food and service is unmatched in the Tri-State area. OnTheMarc continues to grow in
size and scope, with successful execution of 3,000+ events to date and a growing list of exclusive venue partnerships.
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Recruiting for: Culinary Extern (no openings at this time). Part-Time Servers - Bartenders - Cooks - Captains - Full-Time
Sous Chef
Amanda Parker
Staff Coordinator
[email protected]
47 Larkin Street Stamford CT 06907
(203) 274-6808
(203) 883-8531
www.parmnyc.com
Parm
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Parm is a casual restaurant and sandwich shop that celebrates classic Italian-American food. The first location of Parm opened in
2011 on Mulberry Street in Manhattan. Parm is open for lunch, dinner and take out. Parm also has an excellent cocktail program.
The menu ranges from small plates such as Baked Clams and Spicy Broccoli Rabe, to sandwiches and platters like Chicken Parm
and House Roasted Turkey. Parm has received two stars from the New York Times and was named as one of the 101 Best
Places to Eat in North America by Newsweek. Parm is owned and operated by Major Food Group. Major Food Group is a New
York-based restaurant group founded by Mario Carbone, Rich Torrisi and Jeff Zalaznick.
Recruiting for: Line Cooks - Sous Chefs
Jonathan Moldenhauer
Human Resource Manager
[email protected]
C - approved externship site for Culinary Arts
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68 35th Street - Unit 19 Brooklyn NY 11232
(646) 692-4732
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
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www.patinagroup.com
Patina Restaurant Group
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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 every day.
Unlimited opportunities are available for talented and dedicated individuals.
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Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Executive Chef - Sous Chef - Line Cooks Chef de Cuisine - Baking & Pastry
Frank Marino
Director - Recruiting, Training & Development 60 East 42nd Street - Suite 1730 New York NY 10165
[email protected]
(212) 789-8100
(212) 302-8032
Franck Deletrain
Executive Chef - Brasserie 8.5
[email protected]
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www.peninsula.com
The Peninsula Beverly Hills
Resembling a gracious private residence, The Peninsula Beverly Hills is a Forbes 5 Star, AAA 5 Diamond hotel and restaurant
property that caters to an elite Hollywood and international clientele. The Peninsula Beverly Hills offers luxuriously appointed
rooms, suites and private villas nestled amid lush gardens to the most discerning of travelers. Various dining venues offers
sophistication to casual elegance.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook - Sous Chef - F&B Purchasing
Marc Bouchard '04, '05
Executive Sous Chef
[email protected]
9882 South Santa Monica Blvd. Beverly Hills CA 90212
(310) 788-2334
(310) 975-2823
www.philacricket.com
Philadelphia Cricket Club
Founded in 1854, The Philadelphia Cricket Club is recognized as a Platinum Club of America by the Club Leaders Forum, and a
Distinguished Emerald Club of the World by Board Room Magazine. The Club offers golf, tennis, squash, paddle, pool,
trapshooting, a la carte and banquet food and beverage operations across two campuses to it's nearly 1500 members.
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Recruiting for: Culinary Externs - Chef de Cuisine - Line Cook
Kevin Kleinschmidt
Director of Human Resources
[email protected]
Benjamin Burger '08
Executive Chef
[email protected]
Katie Horan '11, '12
Sous Chef
Adam Sternberg
Head Chef
[email protected]
C - approved externship site for Culinary Arts
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415 West Willow Grove Avenue Philadelphia PA 19118
(215) 754-0046
(215) 242-2457
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.pinehurst.com
Pinehurst Resort and Country Club
The Story of Pinehurst: A three-time U.S. Open Site. A three-time winner of Travel + Leisure Golf Magazine’s Best Golf Resort in
America award. The home of the famed No. 2 golf course. Around the world, Pinehurst is where the American golf story is rooted,
and where it continues to flourish. Most know of its modern history – with stories like the Payne Stewart putt that won the 1999
U.S. Open. But locked with its archives are thousands of moments that define each generation for the past 100 years. We are
America’s first golf resort, but also a world-class tennis, spa, meetings, special events and family destination.
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A Championship Destination: Many other sports have hosted their championships at Pinehurst, including the U.S. Clay Court
Championships in Tennis; the U.S. Croquet Championship, and the World Lawnbowling Championship. And in 2002, it returned to
its roots as a health-driven resort with the opening of The Spa at Pinehurst, adjacent to the Carolina hotel. It was one of the first
spas in the South to receive the Mobil Four-Star spa designation. Each of Pinehurst’s recreational facilities has a history as steep
as Pinehurst itself, and the resort has been able to retain that turn-of-the-century charm and ambiance. While many guests still
migrate from New England, Pinehurst is a destination that continues to welcome guests from around the world. Just as Tufts
envisioned over 100 years ago, guests visit today to discover this peaceful retreat. What they find amidst this serenity is the
history, beauty and Southern hospitality of an era past. Add to that eight world-class golf courses—including the renowned
Pinehurst No. 2—an award-winning spa, a tennis facility, family activities, dining, shopping and more and you’ll see what makes
Pinehurst the quintessential resort.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary and Front-of-the-House Positions.
Justin Bailey
Location Chef No. 7
[email protected]
Thierry Debailleul
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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Box 4000 Pinehurst NC 28374
(910) 235-8176
(910) 235-8176
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.rational-online.com
Rational Cooking Systems, Inc. (RATIONAL USA)
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Rational Cooking Systems, Inc. (RATIONAL USA) was incorporated in July 1993 as a wholly owned US subsidiary of RATIONAL
AG, a German publicly held corporation. RATIONAL AG, founded in 1973, employs more than 1,200 people, of which more than
700 are in Germany.
RATIONAL is the inventor and world’s leading supplier of combi-steamers with over 550,000 units sold worldwide. The RATIONAL
success story began 39 years ago with the idea of combining dry and moist heat, and the first combi-steamer was developed.
Now over 120 million meals a day are prepared to the highest quality standards using RATIONAL combi-steamers in 85 countries
worldwide. With a 54% market share, RATIONAL is predominant in the world market and leads the way with innovations in the
area of hot food preparation.
RATIONAL’s new SelfCookingCenter® whitefficiency® allows you to fry, roast, grill, broil, steam, poach, bake, and much more, in
a single self-cleaning piece of equipment. Easily prepare a variety of foods using the 7 “touch of the button” cooking modes.
Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only
SelfCookingCenter® whitefficiency®.
Over the past years, RATIONAL AG has become one of the global leaders in the research, development, manufacturing, and
distribution of high-tech commercial cooking appliances. The company's principal objective is to offer customers maximum
benefits. Internally, RATIONAL is committed to the principle of sustainability, expressed in its policies on environmental
protection, leadership, occupational safety, and social responsibility. Numerous international awards bear witness year after year
to the high quality of RATIONAL's work, such as the Kitchen Innovations Award in 2006, 2009, and 2012 as well as the 2012 Best
of Market Award and 2013 Best Innovator Award.
With offices, subsidiaries, and branches in the US, Canada, United Kingdom, Germany, Spain, Poland, Sweden, Turkey,
Switzerland, Italy, Singapore, China, Argentina, Korea, Japan, the Netherlands, and Slovenia, and a team of highly qualified
expert chefs, engineers, physicists, and nutritionists within the RATIONAL Group, we have the largest development team devoted
to researching, developing, and producing cutting edge technology within the foodservice industry. Our patent technology
leadership is estimated to be seven years ahead of our competitors and has enjoyed a sustained double-digit annual growth rate
in the past twenty years. Since its inception in 1993, RATIONAL USA has grown into a self-sustaining company with over fifty
employees. In 2012, we posted over $50 million in gross sales.
Recruiting for: Regional Sales Manager (St. Louis, Miami, San Francisco). RATIONAL Certified Chef (All Markets)
Cathy Sexton
Vice President
[email protected]
Mark Fugaro
Regional Sales Manager
[email protected]
Jose Gonzalez
Regional Sales Manager
[email protected]
1701 Golf Rd., Ste C-120 Commercium Rolling Meadows IL 60008
(224) 366-3500
(847) 755-9583
www.redroosterharlem.com
Red Rooster Harlem
Located in the heart of Harlem, Red Rooster serves comfort food celebrating the roots of American Cuisine and the diverse
culinary traditions of the neighborhood. Named in honor of the legendary Harlem speakeasy, Chef Marcus Samuelsson brings his
passion for food to the neighborhood he calls home.
Recruiting for: Sous Chefs - Line Cooks - Prep Cooks
Jacqueline Vazquez
Director of Human Resources
[email protected]
Andrew Liang
Chef
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273 Lenox Avenue New York NY 10027
(212) 319-3080
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.reynoldsplantation.com
Reynolds Plantation
Reynolds Plantation is located between Atlanta and Augusta, GA, and is situated along more than 350 miles of Lake Oconee
shoreline. Reynolds Plantation features six championship golf courses, dining, swimming pools, pedestrian trails, marinas, a
tennis center, and a wellness center.
Recruiting for: Culinary Externs - Sous Chef - Lead Line Cook - Line Cook
Darnell Devine '90
Chef de Cuisine - The Creek Club
[email protected]
Derin Moore, CMC '86
Executive Chef
[email protected]
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1000 Vista Drive - Suite 102 Greensboro GA 30642
(706) 467-1269
(706) 467-1158
www.roaringgapclub.com
Roaring Gap Club - North Carolina
The Roaring Gap Club was founded in 1894 by a group of wealthy industrialists.“To the early mountaineers, Roaring Gap was the
area between two peaks of the Blue Ridge that amplified the roar of the wind…”, but to those who spend their summers here,
many every summer of their lives, Roaring Gap is a part of them. The Employees at the Roaring Gap Club have a unique
opportunity to become part of a rich, long-lasting tradition of Ladies and Gentlemen serving Ladies and Gentlemen.
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The Roaring Gap Club values its most recognized asset—Our Employees. As an employee of the Roaring Gap Club, you will find
the club is continuously making efforts to upgrade the working and living facilities of its employees. Recent renovations
include new additional work space and new appliances in the club’s kitchens, complete renovations of the Golf Grille, Pro Shop,
Tennis Shop and dining rooms. The employee houses and lodge have recently undergone major renovations including a new roof,
hardwood floors, heating and air conditioning and a state of the art fire detection and suppression system. Furniture and
appliances are continuously being upgraded. Employment at the club includes (at no cost to the employee): private housing or
semiprivate lodge rooms. Quality staff meals are provided for both lunch and dinner by the club’s Chefs. Employees also have
access to the club’s recreation facilities at no charge.
• 18 hole Donald Ross designed golf course and driving range
• Tennis Center includes 6 clay courts, 1 har-tru court and 1 platform paddle tennis
• State of the art Nautilus fitness center and weight room
• Heated swimming pool
• 57 acre Lake Louise provides access to catch and release fishing, canoes, kayaks and a white sand swimming beach
• Basketball court and playground
• Picnic and grill areas
Recruiting for: Culinary Externs
David Wohrle
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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2663 Roaring Gap Drive Roaring Gap NC 28668
(336) 363-4024
(336) 363-2758
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
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www.rosewoodhotels.com
Rosewood Hotels
Rosewood Hotels & Resorts® manages 18 one-of-a-kind luxury properties in 11 countries, with 14 new hotels under development.
Each Rosewood hotel embraces the brand’s A Sense of Place® philosophy to reflect the individual location’s history, culture and
sensibilities. The Rosewood collection includes some of the world’s most legendary hotels and resorts, including The Carlyle, A
Rosewood Hotel in New York, Rosewood Mansion on Turtle Creek in Dallas and Hôtel de Crillon, A Rosewood Hotel in Paris, as
well as new classics such as Rosewood Beijing. Rosewood Hotels & Resorts targets 50 hotels in operation by 2020.
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Recruiting for: Culinary Externs (at approved sites) - Management Trainee Culinary and F&B Management Positions
Marina Karver
Corporate Human Resources Manager
[email protected]
Cathy White, SPHR
Regional Director of Human Resources
[email protected]
9220 Sunset Blvd., Suite 220 West Hollywood CA 90069
(310) 729-7548
www.sagedining.com
SAGE Dining Services, Inc.
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Established in 1990, SAGE Dining Services® is the nation's leading provider of campus dining and upscale catering services. For
25 years SAGE has worked in partnership with independent schools and private colleges across North America who share our
passion for great food, nutrition and sustainability. Our chefs tailor menus for each community and prepare meals from scratch
using fresh, locally-sourced ingredients. We provide unparalleled levels of support, financial transparency and culinary innovation
that define a new standard of excellence.
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Recruiting for: Nationwide: Catering Managers - Food Service Directors - Assistant Food Service Directors - Lead
Cooks - Executive Chefs. Sorry, no externships!
Thomas Ankner '98
District Manager
[email protected]
Jim Dermody
District Manager
[email protected]
1402 York Road, Suite 100 Lutherville MD 21093
(443) 798-6016
www.salinasnyc.com
Salinas Restaurant and Tapas Bar
Modern Spanish Cuisine and Creative Tapas with two stars from the New York Times. Chef Luis Bollo won Esquire's "Chef of the
Year" Award.
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Recruiting for: Culinary Externs
Luis Bollo
Chef/Partner
[email protected]
Amanda Baro
Manager
C - approved externship site for Culinary Arts
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136 9th Avenue New York NY 10011
(551) 998-9212
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.sandestin.com
Sandestin Golf and Beach Resort
Located on the Northwest Florida Gulf Coast in Miramar Beach, Florida, Sandestin is a 2,400-acre premier destination resort
located between Pensacola and Panama City. Explore our superb natural location on the spectacular Northwest Florida Gulf
Coast. Whether it is our 7.5 miles of beach and bay, four championship golf courses, 15 world-class tennis courts, 113-slip marina
with dozens of water sports, 48 retail offerings, 19 dining options (from casual to gourmet), 17 swimming pools or miles of
beautiful hiking and bicycle paths, you are sure to find many memorable ways to fill your days and nights.
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Recruiting for: Culinary Externs - Baking & Pastry Externs
Javier Rosa
Executive Chef
[email protected]
9300 Emerald Coast Pkwy. W Destin FL 32550
(850) 267-7579
www.pasands.com
Sands Bethlehem
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Sands Bethlehem is a part of the Las Vegas Sands Corporation. Our corporate partners are the Venetian/Palazzo in Las Vegas,
Macau and Singapore. Our property boasts more than 300 luxury hotel rooms with meeting and banquet space, a 2500 seat
entertainment center, a nightclub, several bars and lounges along with a high-end retail outlet and spa. We offer over 7 dining
and fine-dining restaurants, in addition to a food court.
Recruiting for: Cook I - Cook II - Cook III - Sous Chefs - Executive Chefs
Victor Bock '87
Executive Chef
[email protected]
Denise Acosta-Rivera
Human Resources Manager
[email protected]
C - approved externship site for Culinary Arts
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77 Sands Blvd. Bethlehem PA 18015
(484) 777-7908
(484) 777-7125
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.scottobrothers.com
Scotto Brothers Enterprises
Scotto Brothers is a leading hospitality group on Long Island with family-owned and operated catering facilities, restaurants and
hotels. Known for providing guests with superior cuisine and services, the Scotto Brothers' reputation succeeds in making them
the Trusted Name In Hospitality.
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Scotto Brothers commitment to excellence in providing quality products and services to their customers has held true for over four
decades. Their promise to use only the finest and freshest ingredients available has remained a priority. They believe that their
consistency is what has earned them their reputation as the leader in the industry, and they continue to always put their
customer's best interest first. Scotto Brothers understands the importance of maintaining their facilities and continue to make
enhancements so that your experience is extraordinary.
Chateau Briand Caterers located in Carle Place, Long Island, is Scotto Brothers' flagship catering facility which caters to weddings
and special events. Chateau Briand has recently been awarded Best Reception Venue on Long Island by the Long Island Press
and is known for Setting The Standard ® and providing guests with an exceptional experience.
The Fox Hollow is a full-service event destination nestled upon eight private acres of Long Island’s Gold Coast featuring a state-ofthe-art event venue (Fox Hollow & The Somerley at Fox Hollow), a fine dining restaurant (Volpe), a Wine Bar with Lounge
(Vintage25) and an all-suite luxury boutique hotel (The Inn at Fox Hollow).
The Somerley at Fox Hollow is nestled in the North gardens of the Fox Hollow estate and caters to one event at a time. Since its
grand opening in 2012, this unique space has become one of Long Island’s most pristine venues for weddings and special events.
Volpe Restaurant at the Fox Hollow is open for lunch during the week and dinner Monday through Saturday nights. Providing
guests with a unique dining experience, Volpe serves Italian inspired cuisine with a twist in addition to classic favorites.
The Inn at Fox Hollow features 145 luxury suites and caters to corporate, transient and social clients alike. This boutique hotel
has won Best Hotel on Long Island from the Long Island Press and is rated amongst the top hotels on Long Island on Trip Advisor.
Recruiting for: Culinary Externs (Fox Hollow) - Sous Chef - Line Cook - Prep Staff - Pastry Chef, etc.
Antonio Cinicola '96
Executive Chef - Fox Hollow Restaurant
[email protected]
Michael Maurantonio
General Manager
[email protected]
C - approved externship site for Culinary Arts
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40 Crossways Park Drive Woodbury NY 11797
(516) 918-2703
(516) 997-8554
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.seaisland.com
Sea Island Company
Sea Island is an exceptional resort destination, appealing to those who appreciate extraordinary service and gracious hospitality.
Featuring four Forbes Five Star experiences: The Cloister at Sea Island, The Lodge at Sea Island, The Cloister Spa and the
Georgian Room restaurant, as well as an extensive array of nature adventures and stimulating recreational experiences, Sea
Island entices families, outdoor buffs and activity enthusiasts, and those who just want to refresh and renew at the Spa and
Fitness Center. Located on the southeast coast of Georgia, Sea Island is an outdoor playland featuring: the Sea Island Beach
Club, Tennis and Squash Club, Yacht Club, Shooting School and Camp Cloister. Sea Island is steeped in golf tradition and is
home to three championship golf courses, including Seaside, site of the PGA Tour's McGladrey Classic, as well as the nation's
finest Golf Learning Center. Guests may also enjoy nearby Broadfield, a Sea Island sporting club and site of the resort's organic
gardens, which offers a variety of hunting and other outdoor adventures. Renowned for its gracious hospitality, Sea Island has
been creating life-long traditions for discerning travelers since 1928. An abundance of fresh local ingredients, intermixed with
products from our own organic farm, allows our team of creative, talented Chefs multiple options for farm-to-table seasonal
culinary presentations. Dining choices for guests of Sea Island range from Refined Southern, French and Italian to our poolside,
family friendly food truck. And, of course, succulent, fresh Georgia seafood! Approximately 2000 team members provide the
ultimate level of service to guests of Sea Island, with Food & Beverage representing the largest division of the resort, both in
number and in revenue generation. And, we continue to grow! Our new junior ballroom will open before the end of this year and
we will celebrate the addition of sixty-three new guest rooms at The Cloister in spring of 2016.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Cooks (all levels of experience)
Margaret Harris
Senior Recruiting Manager
[email protected]
Jonathan Jerusalmy
Director of Culinary Operations
[email protected]
Daniel Zeal '03
Executive Chef - The Lodge and Retreat
[email protected]
100 Cloister Drive Sea Island GA 31561
(912) 638-3611
(912) 364-3961
www.seapines.com
The Sea Pines Resort
The Sea Pines Resort, a world-class destination on Hilton Head Island, offers something for everyone. The resort features 15
miles of leisure paths and is renowned for an array of activities, such as: bike riding, horseback riding, eco tours, fishing, cruises,
kayaking, parasailing and wagon rides through the 605-acre Sea Pines Forest Preserve. The resort also features a 5-mile beach
embracing the Atlantic Ocean and an impressive marina, the Harbour Town Yacht Basin. Golf lovers can tee off at famed Harbour
Town Golf Links, home to the PGA Tour's RBC Heritage, as well as Ocean Course and Heron Point by Pete Dye. Tennis
enthusiasts will enjoy the Sea Pines Racquet Club led by the direction of former U.S. Open and Wimbledon champion Stan Smith.
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The Inn at Harbour Town, the only Forbes Four-Star, AAA Four-Diamond property on Hilton Head Island and one of only three in
South Carolina, offers the ultimate in luxurious accommodations and has been named one of the "World's Best Places to Stay" by
Conde Nast Traveler.
Recruiting for: Culinary Externs (Spring and Fall)
Jared McElroy '99
Executive Sous Chef
[email protected]
C - approved externship site for Culinary Arts
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32 Greenwood Drive Hilton Head Island SC 29928
(843) 842-1887
(843) 842-1412
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
seminaryhillfarm.org
Seminary Hill Farm
At the Methodist Seminary School in Ohio, we’re blessed with a campus and an ethos uniquely suited to the establishment of
Seminary Hill Farm, an organic farm. The school occupies 80 acres, rising on a hillside above the banks of the Olentangy River.
Seminary Hill Farm sits on a growing portion of that land, covering several open fields and two 96-foot hoop houses that extend
the planting and harvesting seasons. The farm sells wholesale to a number of local eateries in the Columbus market and provides
farm-to-table cuisine through the dining and catering services.
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Recruiting for: Culinary Extern
Tadd Petersen
General Manager of Farm and Food
[email protected]
Kelsey Desmond
Program Assistant
[email protected]
3081 Columbus Pike Delaware OH 43015
(614) 802-7272
Sheraton New Orleans
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It’s a city like no other. People come and fall in love. They come and they don’t want to leave. Maybe it’s the romance, the charm
or the beauty that seems to be from another time. Down here, there’s music in the air. Of course, it could be our spirit; the spirit of
the city that wrote the book on good times. A city that celebrates life by enjoying every minute of it. Here at the Sheraton New
Orleans Hotel, we’re ready to make your experience a great one. We offer you the very best in comfort and in service, from guest
rooms to meeting rooms. Arise to a breakfast of beignets just steps from the French Quarter. Spend an afternoon shopping Royal
Street and the French Market. Relax in Jackson Square or dine at a world famous restaurants. Place yourself in the middle of all
the things to do in New Orleans. It’s all right here, centrally located on the most celebrated parade route in the world.
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Recruiting for: Culinary Externs - Variety of Culinary Positions - Line - Banquet - Restaurant and Pastry.
Mark Quitney '85
Executive Chef
[email protected]
Ashley Waltman
Human Resource Coordinator/ Recruiter
[email protected]
Sodexo at Dutchess Community College
500 Canal Street New Orleans LA 70130
(504) 595-5587
www.sunydutchess.sodexomyway.com
Founded in 1966 by Pierre Bellon in Marseilles, France, Sodexo is now the worldwide leader in Quality of Life services. For over
40 years, we have developed unique expertise, backed by nearly 419,000 employees in 80 countries across the globe. In
combining the diverse talents of our teams, Sodexo is the only company to integrate a complete offer of innovative services,
based on over 100 professions. We develop, manage and deliver a unique array of On-site Services, Benefits & Rewards
Services and Personal and Home Services for all our clients to improve the Quality of Life. Our experiences with our over 75
million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals,
improving their effectiveness and helping companies and organizations to improve performance, every day.
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Recruiting for: Sous Chef - Cooks
Tara Bailey '06
General Manager
[email protected]
Jackie Baldwin
Area Chef
[email protected]
James Delaney
Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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53 Pendell Road Poughkeepsie NY 12601
(845) 431-8588
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.sohohouseny.com
Soho House New York
Soho House was founded in London, in 1995, as a private members’ club for those in film, media and creative industries. We have
since expanded to include Houses across Europe and North America, as well as restaurants, cinemas, spas and hotels.
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Recruiting for: Culinary Externs - Variety of Front-of-the-House and Back-of-the-House Opportunities
Ciara Price
Assistant Human Resources Manager
[email protected]
Deniz Uzel
Recruitment Manager
[email protected]
29-35 Ninth Avenue New York NY 10014
(646) 253-6133
www.stjoeclub.com
St. Joe Club & Resorts
St. Joe Club & Resorts is an exclusive membership club that provides access to a diverse offering of benefits and privileges at St.
Joe owned and operated amenities and facilities. Amenities include the Beach Club at WaterSound®; three 18-hole championship
golf courses—Shark’s Tooth, Camp Creek® and SouthWood; one six-hole executive golf course—Origins; two tennis facilities;
and a fitness center. Numerous privileges including dining, recreational activities and social events are also offered. In addition to
the membership club, St. Joe Club & Resorts owns and operates The WaterColor Inn in WaterColor, Florida; manages Havana
Beach at The Pearl in Rosemary Beach, Florida and manages over 250 luxury vacation rentals throughout 30a and South Walton.
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Recruiting for: Culinary Externs - February 2016 - November 2016 (WaterColor and Havana Beach at the Pearl). Cook I Cook II - Sous Chef
Rebecca Pazik
Talent Acquisition Manager
[email protected]
Todd Rogers '82
Corporate Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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133 S. WaterSound Pkwy, Bldg. E WaterSound FL 32413
(850) 231-7112
(850) 231-7102
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
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Stanford University - Residental & Dining Enterprises
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If words like “talented” and “exceptional” are used to describe you and your work, then there may be a place for you in Stanford
University, Residential & Dining Enterprises (R&DE).
R&DE, the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the
highest quality services to students and other members of the University community. The Department has an annual operating
budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, provides housing for over 12,000
students, serves over 18,000 daily meals at 30 dining and retail locations, and hosts 20,000 conference guests annually.
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R&DE has more than 660 full-time staff in the following divisions: the Office of the Senior Associate Vice Provost, Student
Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences and a team of R&DE strategic business
partners: Finance & Administration, Human Resources, and Information Technology.
We value diversity, innovation, and teamwork. Our staff and programs have won numerous awards for excellence.
To find current R&DE job openings, visit the Stanford Careers website http://stanfordcareers.stanford.edu/ and select “Residential
and Dining Enterprises under “Location.”
Recruiting for: Executive Chefs - Chef de Cuisine - Sous Chefs - Pastry Chefs
Ann Marie Musto
Executive Director of Human Resources
[email protected]
Devinder Kumar
Sous Chef
[email protected]
Charnette Richard
Assistant Director of Human Resources
[email protected]
609 Escondido Road Standford CA 94305
(650) 725-1695
(650) 725-8469
www.starr-restaurant.com
STARR Restaurants
STARR Restaurants is an award-winning restaurant group based in Philadelphia. Our portfolio consists of 35+ restaurants
spanning Philadelphia, Atlantic City, New York City, Washington D.C., and Miami. Our signature concepts include Continental,
Buddakan, Morimoto, and El Vez. Our recent projects include Upland with Chef Justin Smillie, and The Clocktower with Chef
Jason Atherton. We are growing quickly and actively seeking talented and passionate hospitality professionals to join our team!
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Culinary Positions: Executive Chef - Chef de Cuisine - Executive Sous Chef - Sous Chef - Pastry Chef - Line Cook - Prep Cook Pastry Cook - Sushi Cook - Overnight Supervisor. Front-of-the-House Positions: General Manager - Beverage Manager Restaurant Manager - Maitre' d - Server - Bartender - Sommelier - Host/Hostess - Assistant Server - Kitchen Server - Barback Barista. Corporate Office Positions: Receptionist - Executive Assistant.
Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites). Variety of FOH, BOH, and Management
Positions. Please see the list above.
Venus Cheung
Senior Talent Acquisition Manager
[email protected]
Daniel Skurnick '00
Executive Pastry Chef
[email protected]
C - approved externship site for Culinary Arts
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402 West 13th Street New York NY 10014
(212) 989-4175
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
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Starwood Hotels & Resorts - Hawaii and French
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Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with nearly 1,200
properties in 100 countries and 181,400 talented associates worldwide. Starwood® Hotels is a fully integrated owner, operator and
franchisor of hotels and resorts. Our strength lies in nine distinct lifestyle brands including St. Regis®, The Luxury Collection®,
Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft® and Element®, and our award-winning loyalty
program, Starwood Preferred Guest.
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Recruiting for: St. Regis Bora Bora: Sushi Chef - Head Chef (Farninete Restaurant) - Head Chef (Lagoon Restaurant by
Jean Georges). Hawaiian Islands: Sous Chef - Chef de Cuisine - Executive Sous Chef. Corporate Internships at both
locations.
Marissa Solomita
Regional Recruiting and Training Manager
[email protected]
2155 Kalakaua Avenue - Suite 300 Honolulu HI 96815
(808) 638-1024
www.steinlodge.com
Stein Eriksen Lodge
A Five-Star, Five-Diamond luxury resort hotel located mid-mountain at Deer Valley Resort. The staff at Stein Eriksen Lodge is
committed to world-class luxury. Stein Eriksen Lodge operates one restaurant, the award-winning Glitretind, serving three meals
per day, 365 days per year. The menu features American continental cuisine with a mountain Norwegian influence. Our lounge,
The Troll Hallen, offers bar services, apres ski and lighter menu fare. Your working experience at Stein Eriksen Lodge will add
prestige and flare to your resume and provide you with a lifetime of skills.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Management Opportunities
Zane Holmquist '91
VP of F&B Operations/Corporate Chef
[email protected]
Blake Law
Learning & Development Manager
[email protected]
Post Office Box 3177 Park City UT 84060
(435) 645-6469
(435) 645-5483
www.susiecakes.com
SusieCakes
SusieCakes is the premier All-American, Home-Style, California based Bakery with the most delicious baked goods in the market
today. We bake on-site, from scratch, daily. We are an established, yet young and dynamic company that is currently experiencing
rapid expansion and growth. This is a fantastic opportunity for hospitality and culinary professionals looking for growth, who are
passionate about the industry, superior service, and baked goods.
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Recruiting for: Baking & Pastry Externs - Pastry Specialists
Lesley Ellis
Operations and People Support Leader
[email protected]
C - approved externship site for Culinary Arts
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1748 Berkeley Street Santa Monica CA 90404
(512) 914-4178
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
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www.symrise.com
Symrise
Symrise is a global supplier of fragrances, flavorings, cosmetic active ingredients, raw materials and functional ingredients as well
as sensorial and nutritional solutions. With a market share of 12 % (2014), Symrise is the world’s third largest supplier in the F&F
market.
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The approximately 30,000 products are primarily produced from natural raw materials such as vanilla, citrus, blossoms, plant or
animal materials. Our flavors, substances, perfume oils and sensorial solutions usually form the central functional components of
the end products produced by our customers – from perfume, cosmetics and food manufacturers to pharmaceutical companies
and producers of nutritional supplements, pet food and baby food.
The company has two segments: Flavor & Nutrition and Scent & Care.
Flavor & Nutrition is subdivided into two divisions: Flavors and Diana. Flavors develops, produces and sells flavors and functional
ingredients that are used in foods, beverages and health products. Diana develops tailor-made solutions from natural raw
materials, which help to improve the sensorial and nutritional performance of its customers’ products from the food, pet food,
nutraceutical, aquaculture and cosmetics industries.
Scent & Care is subdivided into three divisions: Fragrances, Cosmetic Ingredients and Aroma Molecules. They produce and sell
fragrances, cosmetic ingredients, aroma molecules and mint aromas. They are used in the manufacture of perfumes, personal
care and cosmetic products, cleaning products and detergents, home fragrances and oral care products.
The combination of the segments Flavor & Nutrition and Scent & Care sets us apart from the competition. Through it, we offer our
customers a unique portfolio, work in innovative segments and tap new markets.
Recruiting for: Culinary Externs
Noah Michaels '98, '00
Senior Product Development Chef
[email protected]
300 North Street Teterboro NJ 07608
(201) 462-5582
(201) 288-6861
www.talkeetnalodge.com
Talkeetna Alaskan Lodge
Set on a ridge above the small community of Talkeetna on the south side of Denali (formerly Mt. McKinley), Talkeetna Alaskan
Lodge offers unforgettable views of Denali and the Alaska Range, yet we are just minutes from adventures of a lifetime.
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The Base Camp Bistro offers down-home favorites that include locally sourced ingredients, Fresh Alaskan Fish, house-made
breads, salads and desserts. The Bistro is open for breakfast and dinner.
For something a little more elegant, try our Foraker Dining Room. The Foraker has all the flare of big city dining without the dress
code. The Foraker features upscale modern American cuisine that showcases Alaskan game and seafood all while utilizing local
and organic produce whenever possible. Amongst great food you’ll find linen tablecloths, top notch service, and an award winning
wine list. Enjoy dining in a quiet and intimate atmosphere while taking in unobstructed views of the Three Rivers, Denali and the
Alaska Range. Our culinary creations have been featured on the Food Network, and we’ve been honored to receive Wine
Spectator's “Award of Excellence” every year for the past decade.
Recruiting for: Culinary Externs - Line Cooks - Bakers - Junior Sous Chef
Bradley D. Harris '06
Executive Chef
[email protected]
Anya Harris
Administrative Assistant
C - approved externship site for Culinary Arts
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23601 South Talkeetna Spur Road Talkeetna AK 99676
(907) 733-9504
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.destinationhotels.com
Tarrytown House Estate & Conference Center
Tarrytown House Estate & Conference Center is a proud member of the Destination Hotels & Resorts. Overlooking the majestic
Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet
the standards of the present, blended with the gracious charm and history of the estate's past. Less than 24 miles from New York
City, our hotel has a superb location in the heart of historic Westchester County.
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Dining at Tarrytown House Estate & Conference Center is a complete experience, as rewarding as the setting itself. Breakfast
and lunch are elaborately presented buffets. Dinner is served by menu in the Winter Palace or one of our eight, elegantly
appointed private dining areas, such as the Sun Porch, Garden Room, Music Room, and for larger groups the Mary Duke
Ballroom. The Sleepy Hollow Pub is a relaxed gathering place serving casual fare.
Recruiting for: Culinary Externs - Baking & Pastry Externs (2016) - Pastry Cook
Lourdes Harkins
Area Human Resources Director
[email protected]
Christopher Hettinger '96
Executive Chef
[email protected]
Trump National Hudson Valley
49 East Sunnyside Lane Tarrytown NY 10591
(914) 591-3124
(914) 591-0059
www.trumpnationalhudsonvalley.com
Trump National is more than just a spectacular golf experience. Membership at our Club provides our Members with access to all
the social and recreational opportunities for which Trump National Hudson Valley is known.
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Clubhouse Facilities Include:
The new 66 seat Trump Grille Room and the 50 seat Member's Dining Room
14,000 sq. ft. Adirondack-style Clubhouse
Brownstone patio overlooking #9 and #18 greens and 20-acre lake
Outdoor-covered Pavilion that seats up to 150 guests
Halfway Cafe
Recruiting for: Culilnary Externs - Line Cooks
Philip Canapini '94
Execuitve Chef
[email protected]
Lisa Dempsey
Food & Beverage Manager
[email protected]
Sasha Hawkins '06, '08
Sous Chef
[email protected]
Andy Levine
Membership Director
[email protected]
C - approved externship site for Culinary Arts
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178 Stormville Road Hopewell Junction NY 12533
(845) 223-1600
(845) 223-1696
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.unionsquarecafe.com
Union Square Café
One of America’s most acclaimed and popular restaurants, Danny Meyer’s Union Square Cafe serves robustly flavored, seasonal
American cuisine in a relaxed setting of casual elegance. Union Square Cafe’s iconic food and gracious hospitality changed the
restaurant landscape in New York City, and continue to set the bar for excellence and innovation under the helm of Executive
Chef & Partner Carmen Quagliata and Managing Partner Sam Lipp.
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Sophisticated yet approachable, Union Square Cafe takes inspiration from the Greenmarket, the Union Square community, and its
heritage. Showcasing exquisite local ingredients with provenance, Chef Quagliata’s creative, flavor-obsessed menu pays homage
to his southern Italian and Californian roots.
Founded in 1985, the restaurant has won five James Beard Awards and also earned Zagat Survey’s #1 ranking as New York’s
Most Popular Restaurant an unprecedented nine times. Chef Quagliata follows in the tradition of James Beard Award winning
Chef Michael Romano, who lead the kitchen from 1988 - 2007, helping establish Union Square Cafe’s reputation as one of the
most well-respected restaurants in New York. As Danny Meyer’s first restaurant, Union Square Cafe is the birthplace of a
generation of widely lauded, award-winning restaurants, and an enormous number of world-renowned chefs. It is the defining
culinary measure for contemporary-minded American cuisine that continues to remain a destination for warm hospitality and
thoughtfully executed, creative cuisine.
Recruiting for: Culinary Externs - Baking & Pastry Externs - All Positions
Carmen Quagliata '88
Chef-Partner
[email protected]
Sam Lipp
Managing Partner
21 East 16th Street New York NY 10002
(646) 747-0581
www.ushgnyc.com
Union Square Hospitality Group
Over the past 30 years, USHG has created and operated several fine dining restaurants, urban barbecue joints, a feel-good jazz
club, a road-side hotdog stand that became one of New York’s favorite burger restaurants, a roman trattoria and pizzeria, a
neighborhood bar, six modern museum restaurants and cafes, an off-premise, restaurant-quality catering company, and even a
learning and training company. We love new ideas and the thrill of a new challenge. But some things stay the same: we bring our
commitment to consistent excellence and warm hospitality to every endeavor, plus the energy of a motivated and supported team.
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Recruiting for: Culinary and Baking & Pastry Externs (at approved sites). Full-Time Culinary - Pastry - Front-of-the-House
Rachel Hoffheimer
Senior Talent Acquisition Manager
[email protected]
Jeff Turok '11
Talent Acquisition Manager
[email protected]
C - approved externship site for Culinary Arts
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24 Union Square East New York NY 10003
(646) 503-4441
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
untitledatthewhitney.com
Untitled
Untitled and Studio Café are two new, contemporary American restaurants from Danny Meyer’s Union Square Hospitality Group.
They are led by Executive Chef and Director Mike Anthony ( who is also the Executive Chef at Gramercy Tavern ) and Chef de
Cuisine Suzanne Cupps. The menu is inspired by the seasons as well as the creative environment of the Whitney. Untitled is an
independent, destination restaurant open for lunch and dinner. Reservations are encouraged.
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Untitled received an enthusiastic 2 star review from Pete Wells of the NY Times on August 4th of this year who said, " All the
energy and beauty at Untitled are on the plates. They throb with color. It’s not just decoration, either. The color mostly comes from
fruits and vegetables so ripe they’re ready to pop.” He adds, “Pickled wine-colored cherries, sunflower seeds and orange splashes
of carrot vinaigrette make every bite of a kale-and-cabbage salad taste like a new dish.”
The Untitled team welcomes a select group of ambitious interns to add their unique background to our restaurant story. We teach
our interns to the skills they’ve acquired at the CIA and from prior work experiences into the expertise of a professional line cook
working at the highest level. Our goal is to prepare students to join the best kitchens in the world and to generate new talent to
add to our industry.
Like the model established at Gramercy Tavern, Untitled thrives on developing a strong sense of community with restaurants,
schools and other like-minded charitable organizations. We look to engage our team in initiatives that underline our interest in the
production of local foods, current environmental issues and on-going educational opportunities that impact our culture.
Recruiting for: Culinary Externs - Host - Server - Kitchen Server - Line Cook
Rachael Nemeth
People and Operations Manager
[email protected]
Gia SanAngelo
General Manager
[email protected]
99 Gansevoort Street New York NY 11216
(646) 666-5503
www.vineyardgolf.com
Vineyard Golf Club
The Vineyard Golf Club offers world class golf and exceptional dining in the quaint village of Edgartown on the Island of Martha's
Vineyard. The organic golf course is renowned as one of the most environmentally sensitive golf courses ever built in the United
States. The Vineyard Golf Club dining room enjoys a well deserved reputation as one of the finest restaurants on Martha's
Vineyard and possibly in the entire North East. Chef's Mark Chaput and Anthony Rabeni and their culinary team prepare each dish
using only the freshest local ingredients.
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Recruiting for: Culinary Externs - AM and PM Line/Pantry Cooks - PM Lead Chef
Mark Chaput
Executive Chef
[email protected]
Anthony Rabeni '02
Chef de Cuisine
[email protected]
C - approved externship site for Culinary Arts
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100 Clubhouse Lane - P.O. Box 9 Edgartown MA 02539
(508) 627-8930
(508) 627-7732
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015
www.disney.com
Walt Disney World
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.
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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.
At Walt Disney Parks and Resorts we tell stories and make magic. We do the impossible and make dreams come true. Our
Culinary team creates unforgettable dining experiences that become memories that last a lifetime for our guests. You'll work in a
fast-paced environment where we facilitate every element of a high-quality dining experiences from catering, to fine dining to
pastry to quick service, and everything in between. No matter, whether you are working in the kitchen preparing gourmet dishes or
quick eats, you'll help provide a magical experience for any dining occasion while working alongside world renowned Chefs. Each
of us has a unique story to tell. Explore the inspiring tales from our culinary cast and imagine where your Disney story could begin.
Please join Disney representatives for an Informational Session on Monday, September 21, at 9:15 PM in the Danny Kaye
Theatre.
Recruiting for: Culinary Externs - B&P Externs - Graduate Positions
Pauli Milotte
Senior Chef Recruiter
[email protected]
1515 Lake Buena Vista Drive Lake Buena Vista FL 32825
(407) 938-1610
(407) 934-6878
www.thewatergatehotel.com
The Watergate Hotel
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The Return of a Legend. The Watergate Hotel, Washington, D.C, is set to open January 2016 after a $125 million dollar
renovation by Euro Capital Properties. The Watergate Hotel is a place where travel is an occasion worth celebrating, gracious and
genuine is the standard, and intrigue can be found just beyond every curve. Whether it is a one-of-a-kind experience or simply
indulging shamelessly, guests can realize their dreams while staying at The Watergate Hotel. You have arrived at the newest,
chicest chapter in the story of a legend. Be bold. Be fun. And even be (a little bit) scandalous. The Watergate Hotel’s 337 guest
rooms and suites define luxury with lavish finishes, sleek furniture and lush bedding, all artfully chosen with the guest in mind.
Custom-made bath amenities, exclusively created by La Bottega, perfectly complement the floor-to-ceiling marble bathrooms.
Champagne in hand, guests can revel in these extravagant surroundings while taking in striking views of the Potomac River on
private balconies. Take the next step in your hospitality career with The Watergate Hotel. Be bold...Join an Icon.
Recruiting for: Entry-level culinary and baking positions are available on our opening team.
Ingrid Mahar
Director of Talent Acquisition
[email protected]
2650 Virginia Avenue NW Washington DC 20037
(202) 827-1600
www.windcreekhospitality.com
Wind Creek Hospitality
Collection of casino resorts in the state of Alabama.
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Recruiting for: Culinary Externs - Full-Time Culinary Positions
Peter D'Andrea
Corporate Executive Chef
[email protected]
C - approved externship site for Culinary Arts
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303 Poarch Road Atmore AL 36502
(251) 359-2878
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Career Fair - November 3, 2015