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P O S T I N G S
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Date Posted:
August, 2008 |
Job Title:
Chef de Cuisine |
Location:
Sacramento Area |
Contact:
Susie |
Pastry
| Job Description: Chef de Cuisine for a very high-end restaurant in Sacramento. This is a high volume restaurant with an excellent reputation. You would be working with the Exec Chef on every aspect of kitchen operations. You need some numbers experience and it is highly suggested you have culinary school behind you. Some wine knowledge is necessary so that you may help pairing foods for wine dinners. Good salary and good opportunity. (SF355)
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Date Posted:
August, 2008 |
Job Title:
Pastry Chef |
Location:
Sacramento Area |
Contact:
Susie |
| Job Description: Pastry chef for a very upscale restaurant in Sacramento area. Tortes and tarts; cookies and petit fours; pate a choux; ice creams and sorbets; creams, mousses and custards; chocolates and confectionery. You are responsible for designing, developing and costing; training and supervising staff. Very nice position and someone from a San Francisco restaurant, or the like, would be perfect in this kitchen. (SF354)
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Date Posted:
August, 2008 |
Job Title:
Sous Chef |
Location:
San Francisco Peninsula |
Contact:
Susie |
| Job Description: Sous position on the Peninsula in a lovely, well respected restaurant. Exec has a great fine dining pedigree. In time this job could become Exec Sous. Fine dining experience is paramount. You need to know how to schedule, write menus, train, etc. If you live in Bernal Heights area the job is 25 minutes door-to-door driving. Average is 150 covers, can be more or less. Growing company so there is opportunity with these people. (SF353)
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Date Posted:
August, 2008 |
Job Title:
Executive Chef |
Location:
San Francisco |
Contact:
Susie |
| Job Description: Exec Chef job for an upscale comfort food restaurant in The City. Very high volume: up to 400 covers on a Friday night. This is hands-on and requires someone who can train and mentor staff. You do have a pastry department, so you can see the food is serious. When it slows down the owner likes the Chef to walk the dining room. Nice, fairly high profile position. (SF352)
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Date Posted:
August, 2008 |
Job Title:
Executive Chef |
Location:
Ft. Lauderdale |
Contact:
Susie |
| Job Description: Exec Chef for a new restaurant opening in Ft. Lauderdale. You need some hotel experience. The theme will be a luxury steakhouse with room service, banquets and pool service thrown in. This company is growing exponentially and they hire the best Execs they can find. Name in lights job. (SF351)
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Date Posted:
August, 2008 |
Job Title:
Chef/KM |
Location:
Hawaii |
Contact:
Susie |
| Job Description: Chef for a sweet restaurant in Hawaii. Casual Mediterranean cuisine with high volume. You need to be comfortable with 250 dinners and up to 350 when in season. Lunches run 150 to 250. However, in spite of the volume, the hours will not kill you here, this owner is wise to people having a life and being better employees for it. You need organizational skills, and must be a leader and mentor. This is a hands-on position and you will work the line some. Inventory, costing, food cost, purchasing and keeping the operation moving upward is paramount. There are more restaurants opening with this group so the sky's the limit! (SF350)
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Date Posted:
August, 2008 |
Job Title:
Pastry Chef |
Location:
San Francisco Peninsula |
Contact:
Susie |
| Job Description:
We need a Pastry Chef for a beautiful fine dining restaurant on the Peninsula. This is a strong, growing company producing three star food. You need fine dining experience. There is an excellent Executive Chef with a great pedigree here. (SF344)
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Date Posted:
August, 2008 |
Job Title:
Executive Chef |
Location:
San Diego |
Contact:
Susie |
| Job Description: We need a high-end Executive Chef with an extensive seafood background in a very upscale restaurant. You need to know high volume and be very organized. A pedigree from a restaurant with a name (think Aqua San Francisco, Oceana NYC) is preferred. There is a good team intact so you do not have any messes to clean up. They want someone to bring their creativity, financial knowledge, and ability to wow the foodies. This beautiful restaurant is in the San Diego area and offers an excellent salary and possible opportunity for growth. (SF338)
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Date Posted:
August, 2008 |
Job Title:
Executive Chef |
Location:
East Coast |
Contact:
Susie |
| Job Description: Executive Chef for a lovely French Restaurant in the Eastern U.S. Your experience needs to include high volume fine dining with a number of years as an Executive. Exceptional salary and bonus. (SF330)
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Date Posted:
August, 2008 |
Job Title:
Executive Chef |
Location:
East Coast |
Contact:
Susie |
| Job Description: Executive Chef for a lovely French Restaurant in the Eastern U.S. Your experience needs to include high volume fine dining with a number of years as an Executive. Exceptional salary and bonus. (SF330)
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Date Posted:
August, 2008 |
Job Title:
Exec Chef |
Location:
Central California |
Contact:
Susie |
| Job Description: A growing hotel company is looking for an Exec Chef on the Central California Coast. This restaurant has been completely remodeled and is just lovely. The menu is high-end Spanish inspired (and will stay Spanish inspired) but allows for creativity. Hotel experience is helpful because there is a banquet department, but strong upscale restaurant with private dining room or catering experience is good also. They are looking for local, seasonal, quality product. Excellent salary and benefits. (SF329)
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Date Posted:
August, 2008 |
Job Title:
Catering Chef |
Location:
East Coast |
Contact:
Susie |
| Job Description: This company on the East Coast is developing a catering department with a gentleman from Restaurant Associates and Puck Catering building the concept. They own a number of highly successful restaurants and are a growing company. They are looking for an Executive Chef with experience to develop menus and build the BOH part of this operation. You need to have experience in an upscale hotel, restaurant with good banquet space, or off-premise catering company. Unending opportunity with a very good starting salary and opportunity for income growth as the division grows. (SF328)
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Date Posted:
August, 2008 |
Job Title:
Exec Chef |
Location:
San Diego |
Contact:
Susie |
| Job Description: Exec Chef for a very upscale seafood house in San Diego doing high volume. These people want the chef to be so good that the foodies can't wait to get into the restaurant! The owners would love this Chef to have worked in a French or a very upscale restaurant in NYC, San Francisco, Chicago. Obviously you need to have vast knowledge of seafood. Excellent salary. (SF327)
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