Fall Career Fair November 4, 2014
Abigail Kirsch www.abigailkirsch.com Table 31 A preeminent caterer with over 35 years of experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is C known for its outstanding cuisine and event management. Abigail Kirsch is the area’s first choice for the best execution in BP weddings, corporate events, galas and social functions. Abigail Kirsch always delivers superb food, impeccable service and unmistakable flair. Abigail Kirsch operates unique event sites in Westchester and New York City. The Off Premise Catering Division brings the same standard of distinctive food service to any other location a client may choose. Locations include Tappan Hill Mansion in Tarrytown, two venues at The New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and The Lighthouse. Recruiting for: Culinary Externs - Baking & Pastry Externs - Spring 2015
Leo Campbell Director of Human Resources [email protected] Frank Imperato Human Resources Manager 81 Highland Avenue Tarrytown NY 10591 [email protected] (914) 631-3447 (914) 366-8964
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 1 Fall Career Fair - November 4, 2014 Altamarea Group www.altamareagroup.com Table 88 The Altamarea Group is a highly respected, industry recognized events and hospitality group built on a hallmark of operating C discipline and efficiency; selective and targeted expansion; uncompromised high quality standards; and achievement in superior BP client service and relationship management. Its strategic direction is driven by innovation, distinctive brands, diligent investments, Will Interview and strategic linkages or joint venture partnerships. Wednesday
Our strategic path and aspirations fall on the shoulders of the quality people we have and others that will join us. One of Altamarea's goals is to operate with a global mindset and with global talent. This will support expansion and partnerships outside the United States. Our hiring and rotation process is designed to build bench strength that can work across our properties and borders and present the Altamarea product and service internationally.
Above all while the Altamarea Group relentlessly pursues excellence, quality consistency, and top-class client service, the "soulfulness" of its food and hospitality in a convivial and comfortable setting remains its ethos. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Line Cooks - Pastry Cooks
Matthew Adler '02 Chef de Cuisine [email protected] Devin Bozkaya '05 Chef de Cuisine [email protected] Paul Calapa '05 Executive Chef 415 West Broadway - 5th Floor New York NY 10012 [email protected] (347) 854-0159 (212) 219-8509 Arthur Lee '05 Executive Sous Chef [email protected] Alex Levin '12 Pastry Chef [email protected]
ARAMARK @ Fenway Park www.redsox.com/events Table 109 ARAMARK @ Fenway Park - Premium Services, boasts 4 game day private restaurants, 2 of which are upscale with a la carte C and action station/buffet service; and the others are full open kitchens with fine dining a la carte. We have an upscale bistro, a BP private party room, and 52 premium suites along with a cafeteria style media dining room. We have a huge focus on fresh, local, Will Interview seasonal, sustainable ingredients which are delivered daily. Wednesday Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Pastry Cooks - Prep Cooks - Grill Cooks
Ron Abell Senior Executive Chef [email protected] David Mazzarelli Assistant Human Resources Manager 4 Yawkey Way Boston MA 02215 [email protected] (617) 536-6683 (617) 226-6636 Johnny Mulcahy Chef de Cuisine [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 2 Fall Career Fair - November 4, 2014 Arizona Biltmore Resort & Spa www.arizonabiltmore.com Table 131 One of the only existing luxury hotels in the world with a Frank Lloyd Wright-influenced design, The Arizona Biltmore Resort and C Spa has been an Arizona landmark since its opening on Feb. 23, 1929 when it was crowned "The Jewel of the Desert." The resort BP was designed by Albert Chase McArthur, a Harvard graduate, who had studied under Frank Lloyd Wright from 1907 - 1909 in Will Interview Chicago. Did you know that the famed song composer Irving Berlin penned many tunes, including "White Christmas," while sitting Wednesday 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.
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 In- room 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 - Cooks - Sous Chef
Gordon Maybury Executive Chef 2400 East Missouri Avenue Phoenix AZ 85016 [email protected] (602) 954-2582
Batali and Bastianich Hospitality Group www.bandbhg.com Table 49 Mario Batali, Joe Bastianich, and Lidia Matticchio Bastianich are the distinctive forces behind an eclectic group of critically C M acclaimed, unanimously adored restaurants. Their collection includes: Babbo Ristorante & Enoteca, Bar Jamón, Casa Mono, Del BP Posto, Esca, Felidia, Becco, Lupa Osteria Romana, Otto Enoteca & Pizzeria, and Tarry Lodge in New York; B&B Ristorante, Carnevino, and Enoteca San Marco in Las Vegas; and Pizzeria Mozza and Osteria Mozza in Los Angeles. While each location offers its own culinary identity, all have the signature combination of thoughtful and memorable food, intelligent wine lists, and an emphasis on living life to its absolute fullest. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Culinary - Baking and Pastry - Hospitality Management
Rajan Lai Vice President - Human Resources [email protected] Catherine Yoo '11 Recruitment Coordinator 45 East 20th Street - 10th Floor New York NY 10003 [email protected] (646) 308-2988
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 3 Fall Career Fair - November 4, 2014 Beaverkill Valley Inn & Mountain Club www.beaverkillvalleyinn.com Table 123 An historic country club and inn nestled along the banks of the fabled Beaverkill River. Open year round. Located in Lew Beach, C NY at the junction of Sullivan, Ulster and Delaware Counties. The inn is a privately owned 19 room property offering three meals, afternoon tea, and appetizers, along with catered events on/off site. Supporting local farms has been a long-time focus. Unique and interesting! Recruiting for: Culinary Extern - Sous Chef
Christina Jurgens Executive Chef 7 Barnhart Road Lew Beach NY 12758 [email protected] (845) 439-4844 (845) 439-3884 Kathryn Bryant Assistant Manager kathy@beaverkillvalleyinn.com
Biltmore Company www.biltmore.com Table 111 Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed C M footmen in the grand Banquet Hall served eight-course dinners. Fresh fish was shipped from New York daily; lobster was BP delivered twice weekly.
Today fine dining has remained a cherished Biltmore tradition. Our talented culinary staff inspired by the Vanderbilt legacy of entertaining creates wonderful menus for functions large or small, formal or casual. This legacy is the same fundamental to which we have developed our extensive Externship Program and at Biltmore Estate, the opportunities are endless!
Our distinct property has five very different restaurants ranging from fine dining to southern comfort foods, also boasting unique banquet facilities and catering services. Being a part of our externship program means being able to experience all we have to offer at Biltmore.
Our externs have the opportunity to rotate through all five restaurants: The Bistro, Stable Café, Deerpark, Cedric's Tavern, and our four-star, four-diamond luxurious Inn on Biltmore Estate. Students may also be rotated at one of our banquet locations, such as Lioncrest, if seasonally available. We believe this rotation is what sets us apart from any other property because students will walk away with a broad range of practical, resume-building experiences that might otherwise take years to accomplish. We also offer monthly field trips for our students incorporating our field-to-table program and other culinary educational possibilities. Externships are paid, and shared housing options are available by reservation at time of offer. Personal transportation is suggested due to the vast property and enjoyable Asheville area.
Please visit our website to enjoy the beautiful scenery, learn more about our exceptional chefs and restaurants, as well as apply through our online process for the program of your choice. Recruiting for: Culinary Externs - Baking & Pastry Externs - Food & Beverage Management Interns - Banquet Operations Interns. All positions begin March 2015 or later.
Dawn McKinney Staffing Operations Manager One North Pack Square Asheville NC 28801 [email protected] (828) 225-6161 (828) 225-1683 Laura Baker Food & Beverage Director [email protected] Kirk Fiore Executive Chef - Deerpark/Lioncrest [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 4 Fall Career Fair - November 4, 2014 Blackberry Farm www.blackberryfarm.com Table 87 Blackberry Farm provides a world-class hospitality experience for our guests. Our attention to every detail, impeccable service, C unique activity offerings and outstanding cuisine have helped Blackberry Farm earn its pedigree as one of the most celebrated BP small luxury resorts in the world. Will Interview Wednesday James Beard Winner - Best Wine Program; James Beard Winner - Best Chef Southeast; Travel & Leisure Magazine - #1 Resort in North America; Andrew Harper - #1 Food and Wine Resort; Travel & Leisure Magazine - #1 Service in North America. Working farm with 4,200 acres, setting the standard for farm-to-table cuisine.
Blackberry Farm is an energetic and enriching work culture. Apply now to join the winning team at Blackberry Farm! Recruiting for: Culinary Externs - Baking & Pastry Externs - Graduates for all areas, including: Line Cooks - Pastry Cooks.
Jade Long Staffing Coordinator 1471 West Millers Cove Road Walland TN 37886 [email protected] (865) 984-8166 Andy Chabot '01, '02 Director of Food & Beverage [email protected]
Blue Hill and Blue Hill at Stone Barns www.bluehillfarm.com Table 67 Over the past 10 years, co-owners Dan, David and Laureen Barber have cultivated a unique farm-to-table experience at their two C restaurants: Blue Hill, in Greenwich Village, and Blue Hill at Stone Barns, located on an 80-acre working farm and educational BP facility 30 miles north of midtown Manhattan. Dan Barber, Blue Hill's Executive Chef/ Co-Owner, is regarded as an expert in the field of sustainability and local agriculture. In spring of 2006, Dan received the James Beard award for Best Chef: New York City, and in 2009 was named James Beard's Outstanding Chef. Time Magazine featured him in their 2009 edition of "Time 100," an annual list of the world's most influential people. Recruiting for: Culinary Externs (both locations) - Baking & Pastry Externs (Stone Barns) - Full-Time F.A.R.M.S. Apprenticeship and Culinary Positions (Stone Barns) -Full-Time FOH and Culinary Positions (Blue Hill New York).
John Jennings Human Resources Coordinator 630 Bedford Road Pocantico Hills NY 10591 [email protected] (914) 366-9600 (914) 366-7920
Bobo, Rosemary's, Claudette www.rosemarysnyc.com Table 16 Bobo, Rosemary's, and Claudette are three distinct restaurants in NYC's West Village, conceived and owned by Carlos Suarez. M With a focus on the best ingredients, incredible hospitality and exciting beverage programs, Bobo, Rosemary's and Claudette offer great career opportunities for front-and-back- of-the- house. Will Interview Recruiting for: Line Cook - Sous Chef - Chef de Cuisine - Service Manager - Floor Manager Wednesday
Cindi Byun General Manager 18 Greenwich Avenue New York NY 10011 [email protected] (310) 746-7046 Wade Moises '07 Executive Chef [email protected] Carlos Suarez Managing Member [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 5 Fall Career Fair - November 4, 2014 Boca Raton Resort and Club -A Waldorf Astoria Resort www.bocaresort.com Table 130 The Boca Raton Resort & Club is proud to be home to over 2,000 Team Members from over 60 nations. Since our opening in C 1926 we have grown into a private, full-service destination resort with 1,047 rooms. Fresh from more than $220 million in BP renovations, the 356-acre Boca Raton Resort is one of America's preferred destination resorts. The private, full-service resort's amenities include world class dining options such as Morimoto, Seagrille, Lucca, Serendipity and Gazebo restaurants as well as 150,000 square feet of banquet space, a half-mile stretch of private beach, the acclaimed 50,000 square foot Spa Palazzo, two 18- hole championship golf courses and the Dave Pelz Scoring Game School, 30 tennis courts and the renowned Evert Tennis Academy, 32-slip marina, seven pools, three state-of-the-art fitness centers, and a variety of water sports. Halfway between Palm Beach International and Ft. Lauderdale International airports, the resort is easily accessible by plane, car or boat. We are proud to announce that The Boca Raton Resort & Club is also the 13th hotel to join the prestigious Waldorf Astoria Collection.
"Become Professionally Aggressive In Your Craft" is our Executive Chef, Andrew Roenbeck's, motto. By following this philosophy 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 one- on-one instruction from world renowned Chefs. 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 (12-15 externs for winter - spring season, ending July 15, 2015). Multiple full-time positions.
Tim Gilberry Executive Banquet Sous Chef [email protected] Andrew Roenbeck '84 Executive Chef 501 East Camino Real Boca Raton FL 33431 [email protected] (561) 239-1618
Borgata Hotel Casino & Spa www.theborgata.com Table www.borgatajobs.com 27 Borgata Hotel Casino & Spa is home to 2,000 spacious guest rooms and suites, a 50,000 Square-foot world class European Spa C with deluxe salon and barbershop and over 164,000 square-foot casino for gaming excitement. The 13 signature restaurants BP include Italian, an American Bistro, 2 Steak houses, Asian Noodle and Buffet and range from fine dining to casual eating. Some of Will Interview these restaurants include Bobby Flay Steak; SeaBlue, a Michael Mina Restaurant; Wolfgang Puck American Grille; Izakaya, a Wednesday modern Japanese pub; Old Homestead Steak House and Fornelletto. Entertainment at Borgata includes many exciting bars, two high energy night clubs and live performances at four exciting venues ranging in size from 100 – 2,400 seats. Boutique shopping, landscaped garden, 70,000 sq ft of event space and 7,100 parking spaces complete the Borgata experience.
Opened June 2008, The Water Club, a signature hotel by Borgata - the city's first boutique-lifestyle hotel combines elements of Borgata, while delivering a unique personality of its own. The $400 million hotel features 800 upgraded guestrooms and suites; a two-story 'spa in the sky,' 18,000-square-feet of meeting space; three Residences modeled after chic, urban lofts; five heated pools - indoor and outdoor, each offering a distinct experience; and six retail shops, while offering direct access to and from Borgata Hotel Casino and Spa. Recruiting for: Culinary Externs - Baking & Pastry Externs (no openings at this time) - Cook - Sous Chef
Jim Drew Employment Center Manager One Borgata Way Atlantic City NJ 08401 [email protected] (609) 317-1000 (609) 317-1078
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 6 Fall Career Fair - November 4, 2014 BR Guest Hospitality www.brguesthospitality.com Table 20 BR Guest Hospitality is a leading restaurant group based in New York City. BR Guest operates over 20 restaurants and nightlife M properties across the United States featuring an array of concepts and cuisines from fine dining to burger joints and everything in between. Recruiting for: Line Cooks - FOH Management - Pastry Positions
Ali Carruthers Human Resources Assistant 315 Park Avenue South New York NY 10010 [email protected] (212) 529-0990 Luis Jaramillo Executive Chef
Ivy Stark Corporate Chef [email protected]
Brae Burn Country Club www.braeburngolf.com Table 99 Brae Burn Country Club is located just west of Boston, MA. We feature a championship 18 and a 9-hole Donald Ross design golf C course. Our newly renovated clubhouse features a grill room and lounge as well as a functions facility. The Culinary Team at Brae Burn offers a seasonal menu that reflects the innovation of contemporary cooking, combined with great respect for American culinary traditions. Sourcing local products and utilizing the bounty from coastal waters are the inspiration for the dishes on the menu. Recruiting for: Culinary Externs - Line Cooks - Sous Chef
Dean Moore Executive Chef 326 Fuller Street West Newton MA 02465 [email protected] (857) 226-5713 (617) 630-1506
Brasserie L'Oustau de Provence www.brasserieloustau.com Table 32 A refined French brasserie in the heart of the southwestern Vermont's Green Mountains. Serving traditional, hearty brasserie fare C at moderate prices, Chef Jason Corrigan also introduces French-inspired daily specials highlighting local harvests and regional products. The lofty 125-seat interior is finished in a classic brasserie style with dark wood paneling, tiled floors, mirrors and walls Will Interview lined with deep red banquettes. As soon as the weather allows, we set outdoor tables under large red umbrellas on our beautifully Wednesday landscaped terrace. You'll find seating at our fire pit year-round. Recruiting for: Culinary Externs - Cook - Pastry
Michel Boyer Owner P.O. Box 2205, 1716 Depot Street Manchester Center VT 05255 [email protected] (802) 768-8537 (802) 768-8220 Christopher Logue Chef de Cuisine [email protected] Beth Whitaker Owner [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 7 Fall Career Fair - November 4, 2014 The Breakers, Palm Beach www.thebreakers.com Table 51 The Breakers, a AAA Five Diamond oceanfront resort, is located in Palm Beach, Florida. The resort features an outstanding C selection of restaurants to suit casual or elegant preferences, a 20,000 square foot luxury spa, beach club with half-mile private BP beach featuring luxury beach bungalows, five pools and four whirlpool spas; two 18 hole golf courses, 10 tennis courts, and Will Interview 45,000 square feet of indoor meeting space. Wednesday
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
Kelly Blaggie Recruiting Manager One South County Road Palm Beach FL 33480 [email protected] (561) 653-6649 (561) 659-8401 Anthony Sicignano '88 Executive Chef
Brinker International - Chili's www.brinker.com Table 102 Brinker International, Inc. is one of the world's leading casual dining restaurant companies. Founded in 1975 and based in Dallas, C Texas. As of June 25, 2014, Brinker owned, operated, or franchised 1,615 restaurants under the names Chili's Grill and Bar (1,569 restaurants) and Maggiano's Little Italy (46 restaurants). Will Interview Recruiting for: Culinary Extern Wednesday
Becky Diaz Talent Acquisition Specialist 6820 LBJ Freeway Dallas TX 75240 [email protected] (972) 770-8791 (972) 628-8705 Hong Kim '13 Sous Chef [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 8 Fall Career Fair - November 4, 2014 Bryan Voltaggio Restaurants: Range - Volt - Family bryanvoltaggio.com Table 92 Meal - Range - Aggio VOLT C M Voltaggio's award-winning flagship is a modern, artistic presentation of seasonal entrees showcasing classic flavor combinations BP prepared with fresh, local ingredients. Quartered within a spectacular 19th Century brownstone mansion in historic Frederick, Maryland, Volt attracts diners from around the world and has become a premiere culinary destination.
FAMILY MEAL At Family Meal, Voltaggio reinvents the classic American diner by featuring choice breakfast items served all day, modern takes on traditional comfort foods, and dishes inspired by international cultural traditions.
RANGE Voltaggio offers modern interpretations using seasonal ingredients from the Mid-Atlantic region prepared through classic and progressive techniques. From salumeria, bakery, and raw bar featuring Chesapeake shellfish to the rotisserie and wood-fired hearth where meat, poultry, and game are carefully treated, each of the nine state-of-the-art open kitchens showcases the craftsmanship of the chefs.
AGGIO Chef Voltaggio's newest restaurant follows his same mission by using local and sustainable product, but now in an Italian- Mediterranean menu. Located inside of RANGE, the atmosphere is sleek and simple in the white tablecloth fine dining restaurant. Recruiting for: Culinary Externs (VOLT, RANGE, and Family Meal - Aggio) - Baking & Pastry Externs (RANGE) - Full-Time Line Cooks - Sous Chef - FOH Management - Captains
Graeme Ritchie '05 Corporate Chef [email protected] Bryan Voltaggio '99 Chef 228 North Market Street Frederick MD 21701 [email protected] (301) 696-8658
Cafua Management Company Table 95 With over 280+ stores, over 9 states, Cafua Management is the largest franchise in the world under the Dunkin Donuts umbrella. M Will Recruiting for: Restaurant Manager - Assistant Restaurant Manager - District Manager Interview Wednesday
Luis Filipe Marques Corporate Recruiter 280 Merrimack Street Methuen MA 01844 [email protected] (978) 682-2382 (978) 945-0515 Bob Alberti Vice President of Operations [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 9 Fall Career Fair - November 4, 2014 Capital Restaurant Resources www.caprr.com Table 43 Capital Restaurant Resources is a national recruiting agency with a Washington, DC regional focus. We have more than 60 M 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 Will Interview relationships across the Washington, DC dining scene, which is not-so-quietly becoming one of the nation's premier dining Wednesday 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. Recruiting for: Sous Chefs - Kitchen Managers - Restaurant Managers. We do not offer externship opportunities.
Christopher Floyd '94 Owner 650 Pennsylvania Ave., SE, Ste. 210 Washington DC 20003 [email protected] (202) 543-0909 (202) 318-8859 Tony Abreu Partner [email protected]
Carlo's Bakery www.carlosbakery.com Table 8 Carlo’s is a family-owned bakery that produces what many say are the best tasting, highest quality wedding cakes, specialty M cakes, and baked goods in New Jersey. Carlo’s, originally opened by Carlo Guastaffero in 1910, was acquired by Bartolo Valastro BP Sr. in 1964. Since the untimely passing of Bartolo Sr. in 1994, matriarch Mary Valastro, along with her daughters, Grace, Maddalena, Mary, and Lisa, her son, master baker Bartolo Jr. “Buddy” Valastro, and their spouses have maintained the business. The Valastro’s and their experienced bakers and staff have expanded Bartolo Sr’s. dream and have seen it flourish. Recruiting for: Baking & Pastry Extern (Jersey City location only) - Bakers - Cake Decorators - General Managers - Assistant Managers
Irina Razvodovsky Director of Human Resources 631 Grove Street Jersey City NJ 07310 [email protected] (201) 448-8384 (201) 448-8424 Rhea Manansala Human Resources Coordinator [email protected] Gabrielle Parisi Cake Decorator/Class Instructor
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 10 Fall Career Fair - November 4, 2014 Castle Hotel & Spa www.castlehotelandspa.com Table 84 Castle Hotel & Spa is perched majestically atop one of the highest points in the region overlooking the historic Hudson River in the C lower Hudson Valley of Westchester County, NY. The award-winning estate is a member of Small Luxury Hotels of the World and BP Historic Hotels of America and sits on eleven tranquil wooded acres that provide a respite of refinement and luxury with Old-World Will Interview elegance. Wednesday
In addition to our fine dining restaurant, Equus, which was rated “EXCELLENT” – The New York Times – May 2014, the Castle Hotel & Spa features 31 traditionally appointed guest rooms and suites, 4,100 square feet of meeting and event space, and the THANN Sanctuary Spa.
Corporate Executive Chef: Chiharu Takei Chef de Cuisine: Yoshi Oyama Banquet Chef: Renier Schoeman Recruiting for: Culinary Extern - Baking & Pastry Extern - Chef de Partie (experienced) - Line Cook (Banquet and A la Carte) - Pastry Cook
Christine Falciglia Director of Human Resources 400 Benedict Avenue Tarrytown NY 10591 [email protected] (914) 524-6359 (914) 524-6367 Reinier Schoeman Banquet Chef [email protected]
The Center for Discovery www.thecenterfordiscovery.org Table 22 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 Will Interview and food venues. Wednesday Recruiting for: Residential Cooks - Bakery Apprentice - Product Cook
Jennifer Franck Assistant Chief of Dept. of Nourishment Arts [email protected] Peggy Parten Executive Chef [email protected] Sean Wall-Carty Director of Human Resources Post Office Box 840 Harris NY 12742 [email protected] (845) 794-1400 Jessica Woodson HR Recruiter [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 11 Fall Career Fair - November 4, 2014 Charlie Bird Restaurant www.charliebirdnyc.com Table 11 Charlie Bird Restaurant is an Italian meets Hip Hop music downtown NYC restaurant with a focus on a hand-made, farm-driven C menu by Chef/Owner Ryan Hardy, a four-time James Beard finalist chef who was named one of the most sustainable chefs in American by Food & Wine Magazine in 2013. Recruiting for: Culinary Extern - Full-Time Culinary and Baking & Pastry Opportunities
Patrick Hanney General Manager [email protected] John Paidas '05, '06 Sous Chef 5 King Street New York NY 10012 (646) 590-0639
Charlie Palmer Group www.charliepalmer.com Table 46 The Charlie Palmer Group is a restaurant management and services enterprise that owns and/or manages a number of world- C renowned fine dining restaurants including Aureole and Astra in the D&D Building (NYC); Aureole at Mandalay Bay and Charlie BP 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. Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - Full-Time FOH and BOH positions.
Alex King Director of Business Affairs 420 Lexington Avenue - Suite 850 New York NY 10170 [email protected] (212) 755-7050 Charles Pouchot East Coast Director of Operations [email protected]
Chatham Bars Inn www.chathambarsinn.com Table 1 A Time You'll Always Remember. A Place You'll Never Forget. Once upon a time, affluent New Englanders spent their summers C at a grand oceanfront resort. There, they splashed in the surf, played golf in the tangy sea air, took afternoon tea on the wide BP veranda overlooking panoramic ocean vistas, and dined on the best New England cuisine, featuring fresh-from-the-ocean seafood.
Today, you can enjoy the resort lifestyle as so many did, so long ago, at Chatham Bars Inn, New England's Grand Oceanfront Resort. Lovingly restored to its original grandeur, yet completely updated with the latest amenities, Chatham Bars Inn sits on 25 acres of beautifully landscaped grounds and sandy ocean beaches. The historic main inn has 217 luxuriously appointed guestrooms, including 68 private suites and several indulgent spa suites. For those seeking a little more seclusion, 34 charming Cape Cod-style cottages dot the spacious grounds.
The Chatham Bars Inn dining room features dishes prepared by a world-class chef and numerous amenities and activities for young and old alike. Chatham Bars Inn is listed on the register of the National Trust for Historic Preservation as a Historic Hotel of America and has been named one of the top resorts in the world by Travel & Leisure Magazine and the best hotel on Cape Cod by Boston Magazine.
Whether you're planning a family get-away or a family reunion, a wedding for 200 or a romantic get-away for two, a business meeting or a reward for business well done, consider the Chatham Bars Inn. Recruiting for: Culinary Externs and Baking & Pastry Externs for Spring, Summer, and Fall. Pastry Cooks - Garde Manger - Banquet Cooks - Sushi Chefs - Food Prep Cooks - Breakfast Cooks - Line Cooks.
Anthony Cole Executive Chef 297 Shore Road Chatham MA 02633 [email protected] (508) 945-0096 (508) 945-6785
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 12 Fall Career Fair - November 4, 2014 Cherokee Town and Country Club Table 119 Cherokee Town and Country Club is recognized as one of America's premier private clubs. The club has two locations, the Town C Club and the Country Club. It has three full kitchens and a full service pastry shop servicing five dining outlets ranging from casual BP to fine dining while providing banquet facilities up to 1,000 people. Will Interview Wednesday Executive Chef Sean Woods has recently been appointed to oversee all culinary operations for Cherokee Town and Country club after finishing a 22 year career as one of the top Executive Chefs for the Ritz Carlton Hotel company. Recruiting for: Culinary Externs - Baking & Pastry Externs - Graduates for Full-Time Culinary and Baking & Pastry.
Sean Woods '92 Executive Chef 155 West Paces Ferry Road, NW Atlanta GA 30305 1365 [email protected] (404) 365-1205
Chipotle Mexican Grill www.chipotle.com Table 58 The Business of Good Food At Chipotle, we aim to do a few things but do them exceptionally well. When Chipotle first opened its M 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 Will Interview growing the most capable team we can. Good food IS good business. Wednesday Recruiting for: Restaurant Team Members
Edward Baez General Manager
Nicole LaTouche Field Recruiter 126 5th Avenue New York NY 10011 [email protected] (845) 325-1384 Lori Raff Apprentice Team Lead 1401 Wynkoop Street - Suite 500 Deniver CO 80202 [email protected] (917) 861-9138
Clover Restaurant Group www.cloverrestaurantgroup.com Table 18 Clover Restaurant Group is a Washington, DC based family-owned and operated company. CRG has built an impeccable M reputation for developing and operating both quick-service and full service restaurants in and around the Washington DC Metro area. Our MISSION is "to bring happiness to our team and guests" every day. We are proud of our CORE VALUES: Live Will Interview Hospitality – Breathe Passion – Be Humble –Embrace Change – Grow People – Give Back - Take Ownership - Celebrate Wednesday Success –Have Fun. Café Deluxe is a neighborhood gem, serving American classic dishes made from scratch. Opening in Cathedral Heights, DC in 1995 -- we have become a part of Bethesda, Tysons Corner, Gaithersburg and the West End in DC in the past 20 years! The "original" Tortilla Coast has been a Capitol Hill institution for locals, tourists and politicos alike since 1988. Our second location in Logan Circle, introduced this neighborhood to our favorite Tex-Mex dishes in 2011. Both restaurants feature our fresh take on Tex Mex classics, world-famous frozen margaritas by the pitcher and generous hospitality. Recruiting for: Kitchen Supervisor - Sous Chef - Restaurant Manager
Victoria Collar, SPHR Recruiting and Human Resources Manager 3704 M Street NW Washington DC 20016 [email protected] (202) 362-9842 (202) 204-5763 Francisco Garcia '09 General Manager [email protected] Eun Yim '06 General Manager
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 13 Fall Career Fair - November 4, 2014 Craigie on Main/Kirkland Tap and Trotter www.craigieonmain.com Table www.kirklandtapandtrotter.com 13 Craigie on Main: French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined C M rusticity" with an unyielding passion for the best local, seasonal, and organic ingredients. In fact, our a la carte menu and tasting BP 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.
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). Pastry Cook - Sous Chef - Bartender - Line Cook - FOH Manager
Jeff Senechal Human Resource Manager 853 Main Street Cambridge MA 02139 [email protected] (508) 361-2647
Devil's Thumb Ranch Resort & Spa www.devilsthumbranch.com Table 133 Devil's Thumb Ranch Resort & Spa is a highly regarded and environmentally friendly year-round resort offering rustically upscale C accommodations, fine dining and an array of winter and summer outdoor activities. We use the freshest ingredients possible, BP ensuring a flavorful and healthy dining experience. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Food and Beverage Front of House and Back of House . Wednesday
Evan Treadwell Executive Chef 3530 County Road 83, Post Office Box 750 Tabernash CO 80478 [email protected] (970) 722-1181 (970) 726-9038 Fletcher Harrison '01 Executive Director of Food & Beverage
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 14 Fall Career Fair - November 4, 2014 Dig Inn Seasonal Market www.diginn.com Table 73 At Dig Inn Seasonal Market we believe everyone deserves to eat well, even on a budget. So we’re democratizing the farm-to-table M movement by offering ridiculously good food at a reasonable price. At our 9 restaurants in New York City, that means sourcing local, seasonal ingredients – not just because they are ‘local’ – but because fresh, healthy ingredients taste best.That means you'll find grills, flames, and all the other good stuff people use to cook real food behind our counters. If there’s a steak on your salad, we ’re grilling it ourselves, on the spot. We're here to change the way people eat and we're looking for talented, energetic individuals to join our team and help us with our mission. Recruiting for: FOH (cashiers, line servers, dining room attendants) - BOH (line cooks, production kitchen cooks) - Supervisors - Managers - Drivers - Corporate Office Candidates
Tania Fogg Human Resources 153 West 27th Street - Suite 1202 New York NY 10001 [email protected] (212) 545-7867 Daniel Angerer Executive Chef
The Dinex Group - Restaurant Group of Daniel Boulud www.danielboulud.com Table 64 The Dinex Group, restaurant group of Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db C Bistro Moderne, Bar Boulud, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud) and beyond (Café Boulud Palm Beach, db BP Bistro Moderne Miami, Bar Boulud London, Maison Boulud, db Bistro Singapore). Recruiting for: Culinary Externs - Baking & Pastry Externs - Garde Manger - Line Cooks - Entry-Level Server - Bartender - Pastry Cooks
Elizabeth Rodriguez Human Resource Manager 16 East 40th Street - Fourth Floor New York NY 10016 [email protected] (212) 794-2600 Aaron Bludorn '05 Executive Chef -Café Boulud New York [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 15 Fall Career Fair - November 4, 2014 Doherty Enterprises, Inc. www.dohertyinc.com Table 85 Doherty Enterprises is a company with 8 restaurant brands! But, it's our amazing training, industry-leading benefits, dynamic work M environment, and endless growth opportunities that make Doherty such a great place to work. Join the team at one of our iconic brands or specialty concepts and discover just how great a company can be.
Opportunities exist for Restaurant Management and beyond. . .
We're looking for passionate professionals in the industry who will take full advantage of the chance to lead, grow and succeed. Working as a manager for Doherty, you will have the ability to lead your team to deliver WOW service and create a great guest experience. At Doherty we recognize to be industry leaders we need to support you with the best training, development, and state of the art tools and systems for you to be successful in your role. At Doherty you can count on great leadership, rewards, and personal growth with competitive salaries.
To OWN YOUR CAREER, visit doherty.com/careers.
Applebee's - Chevys - IHOP - Noodles & Company - Panera Bread - Quaker Steak & Lube - The Shannon Rose - Spuntino. Recruiting for: Sous Chef - Manager - Baking & Pastry Manager
Lynda Holden Talent Manager 7 Pearl Court Allendale NJ 07401 [email protected] (732) 320-2164 (609) 607-9357 Daniela Graf Talent Manager [email protected]
Dominique Ansel Bakery www.dominiqueansel.com Table 90 French pastry shop specializing in both classical and modern pastry. BP Recruiting for: Baking & Pastry Externs - Full-Time Pastry Cooks
Noah Carroll '06 Corporate Pastry Chef 189 Spring Street New York NY 10012 [email protected] (212) 219-3334 Katrina Farrer FOH Manager [email protected]
Edgartown Yacht Club www.edgartownyc.org Table 45 Edgartown Yacht Club is a 170-seat fine dining private club which includes a 40-seat Galley Grill. Food Service includes a busy a C 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. Recruiting for: Culinary Externs -Grill - Saute - Garde Manger - Cooks - AM Sous Chef - Pastry Cook
Carolyn King Executive Chef 1 Dock Street Edgartown MA 02539 [email protected] (508) 627-4361 (508) 627-7565 Greg Bergon Sous Chef
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 16 Fall Career Fair - November 4, 2014 Educational Housing Services www.studenthousing.org Table 86 Educational Housing Services offers amenity-filled housing to students and interns in NYC. All residences feature fully furnished rooms with private bathrooms, wireless internet, and cable TV. EHS buildings have 24/7 security, free fitness centers, and a live- in professional staff. For more information, please visit our website. Recruiting for:
Karen Entwistle Director 55 Clark Street New York NY 11201 [email protected] (888) 466-8056
Epic www.epic.com Table 103 As a worldwide leader in the development of software for healthcare organizations, Epic is driving change for an entire industry – one that affects the quality of life for everyone. Our team works with some of the nation’s most respected healthcare organizations and collaborates with the best minds in medicine. The challenges we tackle on a day-to-day basis impact the lives of more than 172 million patients and 295,000 providers in the US alone, and we’re committed to the common goal of improving healthcare. We're searching for smart, passionate people who want to achieve great things. If you want to be part of something truly important, consider a career at Epic. Recruiting for: Cooks - Bakers
Lacey Miron Recruiter 1979 Milky Way Verona WI 53593 [email protected] (608) 271-9000 Eric Rupert Executive Chef [email protected]
Eurest Table 57 The globally recognized Eurest launched in 1996 in the US and provides dining services to local, regional and national companies M within the Business & Industry markets, including employee dining centers, on-site catering, vending, executive dining rooms, and other managed services. Eurest is proud to serve the world’s most respected and successful corporations, including many of the Will Interview Fortune 500. Wednesday
Eurest is a $1.3 billion food and vending organization with more than 15,000 associates throughout the US, and is a division of NC- based Compass Group North America. Compass Group North America is part of the world’s largest food service company, Group PLC. The Group operates in more than 50 countries. Compass Group PLC employs more than 508,000 employees, has annual revenues of $16.9 billion in year ending September 30, 2012, and is listed on the London Stock Exchange. Recruiting for: Sous Chefs - Assistant Managers - Catering Assistants - Culinary/hospitality experience for more senior levels.
Diane Carr Human Resource Director 2400 Yorkmont Road Charlotte NC 28217 [email protected] (980) 224-7442 David Haynes Senior Executive Chef Exxonmobil Campus [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 17 Fall Career Fair - November 4, 2014 Fiddler's Elbow Country Club www.fiddlerselbowcc.com Table 54 Located in New Jersey's ecologically rich Upper Raritan Watershed, the Fiddler's Elbow Country Club property is divided between C Somerset and Hunterdon Counties by the winding and twisting waters of the Lamington River, a branch of the Black River. BP Fiddlers Elbow Country Club is a private club and features New Jersey's only 54-hole club.
Over the years, the Club has proudly hosted some of the most prestigious corporate, charity and professional golf tournaments in the state—a lifespan that is a tribute to the property's sporting ancestry.
At Fiddler's Elbow Country Club, good taste is never in question. Here, our members indulge in an enticing array of dining venues and menus specially prepared by our renowned Chefs. Recruiting for: Culinary Externs - Baking & Pastry Externs - Pastry Positions
Michael Weisshaupt Executive Chef 811 Rattlesnake Bridge Road Bedminster NJ 07921 [email protected] (908) 439-2123 (908) 439-3741 Ernest Rich Executive Pastry Chef [email protected]
Fog Island Café and Fog Island Grille www.fogisland.com Table 96 Fog Island does not only sell food and beverage products; we make friends. We build connections. Connections to our brand that C 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 Will Interview 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 Wednesday 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 and Fog Island Grille 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! Recruiting for: Culinary Externs and Graduates interested in both front and back of the house at both locations.
Mark Dawson '83 Owner 7 South Water Street Nantucket MA 02554 [email protected] (508) 228-1818
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 18 Fall Career Fair - November 4, 2014 Foragers City Table/Market/Wines www.foragerscitygrocer.com Table 62 Foragers brings clean and ethical food of the highest quality to our customers by shortening the distance between farm and fork. C We believe that it is worth going the extra mile to find foods that are healthy for human, animal, and land. We do so by bringing in BP many local products on our own distribution truck that delivers the best of the Hudson Valley weekly. We also grow our own Will Interview vegetables and raise laying hens for eggs at our market garden in upstate New York. Since we opened in 2005, we have found Wednesday many incredible people and products! We are happy to share our discoveries with you in our grocer, wine shop and restaurant. Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary Graduates
Alisa Martinez '03 Site Director 300 West 22nd Street New York NY 10011 [email protected] (212) 243-8888 Bailey McAvenia Executive Sous Chef
Fork and High Street on Market www.forkrestaurant.com Table 56 Fork & High Street on Market are 2 different restaurant concepts under one roof and business. Our flagship, Fork, serves Chef Eli C M Kulp's (2014 Food & Wine Best New Chef) locally-inspired contemporary American cuisine; High Street on Market (Bon Appetit BP Hot Ten Restaurants 2014) is a bakery which serves 3 independent menus from morning to evening. Both are woven together by our stand-out bread program. The breads are traditionally inspired, innovative, playful, delicious, wholesome and feature local grains. Our bakery, which also supports Fork and several wholesale accounts, differentiates us and strengthens our commitment to artisanal food production, supporting local growers as well as our mission to offer guests an amazing dining experience. Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chefs - Line Cooks - Pastry Cooks - Bakers - Front-of- the-House Management.
Eli Kulp '04 Chef 306 Market Street Philadelphia PA 19106 [email protected] (215) 625-9425 Joey Campanella General Manager [email protected] Samantha Kincaid Pastry Chef [email protected]
Fortina www.fortinapizza.com Table 39 Italian restaurant in Westchester County. Straightforward Italian food, cooked in wood fired ovens. M Will Recruiting for: BOH: Line Cooks - Prep Cooks - Pizzaola - Kitchen Managers - Commissary Managers. FOH: Servers - Interview Bartenders - Captains - Floor Managers. Wednesday
Katherine Aguilar Kitchen Manager [email protected] Christian Petroni Chef/Owner 17 Maple Avenue Armonk NY 10504 [email protected] (914) 273-0900
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 19 Fall Career Fair - November 4, 2014 Four Seasons Hotel Boston www.fourseasons.com/boston Table 72 The Four Seasons Hotel Boston, overlooking the famed Public Garden and Beacon Hill, and within easy reach of every notable C business, entertainment and cultural attraction, Four Seasons is characterized by elegant simplicity and old-world Boston charm. BP
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. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks (All Levels) - Pastry Cook (All Levels) - Pastry Sous Chef
Claire Frost Assistant Director of Human Resources 200 Boylston Street Boston MA 02116 [email protected] (617) 338-4400 (617) 351-2167 Brooke Vosika '82 Executive Chef [email protected]
Four Seasons Resort Palm Beach www.fourseasons.com Table 71 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 C five diamond luxury oceanfront property in Palm Beach, with 210 rooms, is one of the 92, Four Seasons Hotels and Resorts that BP are setting the standard for luxury and customized service around the world. With an additional 60 hotels under construction Will Interview throughout the world, the opportunity for practicing your trade in a unique environment is limitless. Wednesday
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 and Pastry.
April Wendt Human Resources Assistant Manager 2800 South Ocean Blvd. Palm Beach FL 33480 [email protected] (561) 582-2800 (561) 582-9024
Fox Hollow www.thefoxhollow.com Table 30 Catering venue, restaurant, all-suite hotel. High-end caterers. High-end restaurants. C Recruiting for: Culinary Externs -Line cooks - Prep Cooks - Banquet Cooks - Sous Chefs
Antonio Cinicola '96 Executive Chef 7725 Jericho Turnpike Woodbury NY 11797 [email protected] (516) 921-1415 (516) 921-2130
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 20 Fall Career Fair - November 4, 2014 Frida's Bakery & Café at Buttermilk Falls Table 5 The Buttermilk Falls family includes an extraordinary 75 acre Hudson River estate and offers a remarkable selection of lodgings, a farm-to-table restaurant, artisan bakery and café, an organic kitchen garden and orchard and a world-class spa. Will Recruiting for: Front-of-the-House and Back-of-the-House team members. Service Staff - Line Cooks - Pastry Chefs - Interview Bread Bakers. Wednesday
CJ Hartwell General Manager 26 Main Street Milton NY 12547 [email protected] (845) 795-5550 Gary Lucato Executive Chef [email protected] Mary Ann Marchese Human Resources Director [email protected] Sofia Mayonove Café Manager [email protected] gigi (Noodles, BBQ, Beer) www.giginow.com Table 34 Introducing gigi, the newest urban dining experience in Miami. Only gigi offers cutting-edge, high-performance, communal comfort C M food for the discerning palate. Brought to you by the co-creator of the Townhouse Hotel, Bond Street Sushi Lounge, Bardot, Buck 15, Sra Martinez, and Miss Yip Chinese cafe, gigi is an one-of-a-kind restaurant and a culinary revolution. Nestled in Wynwood Will Interview (Midtown) next to Bardot, gigi offers affordable, Asian-inspired, unpretentious food. Open till 3am on weekdays and 5am on Wednesday weekends, serving fresh artisanal dishes that start at $2, gigi’s mission is to explode the food landscape of Miami. Recruiting for: Culinary Externs - Front-of-the-House Managers - Pastry - Sous Chefs - Servers
Jose Manuel Valines '01 Executive Chef 3470 North Miami Avenue Aventura FL 33180 [email protected] (305) 573-1520
Grandfather Golf & Country Club www.grandfatherclubnc.com Table 91 Grandfather Golf and Country Club is a private club community, owned exclusively by its membership. Nestled in the heart of C C North Carolina’s majestic Blue Ridge Mountains in Linville, N.C., Grandfather is a seasonal club (April - November) with 4-food BP outlets, 2-golf courses, and a beach club. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Lead Line Cooks - Kitchen Supervisors - Wednesday Servers - Floor Captains - Dining Room Managers. Sam Broad '06 Executive Chef 2120 US Highway 105 Linville NC 28646 [email protected] (828) 898-3166 Michael Reed Assistant Clubhouse Manager [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 21 Fall Career Fair - November 4, 2014 Great American Restaurants www.greatamericanrestaurants.com Table 110 Great American Restaurants owns and operates eleven high volume, upscale casual restaurants in the Northern Virginia market C M 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. Will Interview market is an ongoing high priority. All levels within Great American Restaurants, from executive to management and staff Wednesday 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."
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 - Chefs - Kitchen Managers - Restaurant Managers
Meagan Tosh Talent Development Manager 3066 Gatehouse Plaza Falls Church VA 22042 [email protected] (703) 645-0700 (703) 645-0706 Tom Polansky '08, '10 Executive Chef [email protected]
The Greenbrier Resort www.greenbrier.com Table 28 If you're interested in making a career out of helping other people enjoy one of the leading luxury resorts around the world, the C M Greenbrier is looking for you. Quite frankly, we only hire the very best people to deliver the absolute finest experience to our BP guests. In fact, visitors arrive from around the world each day to enjoy our legendary service and amenities. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Second Cooks - Food and Beverage Management Trainees Wednesday
Bryan Skelding Executive Chef 300 West Main Street White Sulphur Spings WV 24986 [email protected] (304) 536-1110 (800) 538-6915
Harris Teeter Supermarkets www.harristeeter.com Table 107 Harris Teeter, Inc., a wholly-owned subsidiary of Ruddick Corporation, is a food market chain that operates in North Carolina, M South Carolina, Tennessee, Florida, Virginia, Maryland, Washington, D.C., and Delaware. In addition to our 201 retail stores, we also operate grocery, frozen foods, and perishable distribution centers in Greensboro and Indian Trail, North Carolina, as well as Will Interview the Hunter Farms milk and ice cream facility in High Point, NC. We are headquartered in Matthews, NC and currently have Wednesday approximately 19,030 associates.
Relocation assistance provided. Recruiting for: Pastry Chefs - Culinary Chefs - Culinary Managers - Deli/Bakery Managers
George Gauldin Manager of Recruiting & Training 3903 Fair Ridge Drive - Suite 200 Fairfax VA 22033 [email protected] (703) 278-0670 (703) 278-0678 Tish Mills Recruiting & Training Specialist [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 22 Fall Career Fair - November 4, 2014 Hillstone Restaurant Group www.hillstone.com Table 6 Attention Kitchen Managers, Sous Chefs, highly-skilled line chefs! Hillstone Restaurant Group is a privately-held collection of M 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 Will Interview we opened in Aspen, CO and Yountville, CA, our 2nd property in the Napa Valley, and are currently developing properties on both Wednesday coasts. The uncompromising quality of our food, service, art, and architecture has set the standard in our industry for three decades.
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 single- minded 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: Management Training Program OR Culinary Management Training Program
Keith Clancy Human Resource Manager 2710 East Camelback Road Phoenix AZ 85016 [email protected] (602) 553-2191
Hyatt Hotels Corporation www.hyatt.jobs Table 89 Our global philosophy, "Food. Thoughtfully Sourced. Carefully Served," focuses on sourcing and providing healthy food and C M 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 Will Interview seafood, and fresh local ingredients that reflect the season and local flavors. Our full-service hotels operate under the Hyatt®, Wednesday 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. Recruiting for: Culinary Externs - Corporate Management Trainee
Ronisha Goodwin Regional Talent Acquisition Manager 71 South Wacker Drive Chicago IL 60606 [email protected] (848) 391-3464
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 23 Fall Career Fair - November 4, 2014 ilili Restaurant www.ililinyc.com Table 104 Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant offering inspired Mediterranean C M 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 Will Interview world and features favorites from Lebanon and the Mediterranean. Wednesday Recruiting for: Culinary Externs - Line Cook - Sous Chef - Floor Manager
Annabel Lee Executive Assistant 236 Fifth Avenue New York NY 10001 [email protected] (212) 481-0162 Daniel Dorado Chef de Cuisine [email protected]
The Inn at Little Washington www.theinnatlittlewashington.com Table 21 The Inn at Little Washington, just 67 miles west of Washington D.C., a renowned 5 Star, 5 Diamond Relais & Chateaux country C house hotel internationally renowned for Chef/Proprietor Patrick O'Connell's pioneering of Refined Regional American Cuisine, is a BP culinary oasis akin to visiting a Michelin starred restaurant in the European countryside. Established in 1978, The Inn is a member Will Interview of Relais & Chateaux and their restaurant group Les Grands Chefs. Wednesday Recruiting for: Culinary Externs - Baking & Pastry Externs - Savory Positions: Cook - Sous Chef - Chef de Partie. Pastry: Production Cook. Server - FOH.
Jill Gardner Recruiter Post Office Box 300 Washington VA 22747 [email protected] (540) 675-5275 (540) 675-3134 Devin Rose '12 Lead Cook
Inn at Perry Cabin by Belmond www.perrycabin.com Table 50 A charming manor house resort and spa, the Inn at Perry Cabin by Belmond sits in beautiful gardens that reach down to the C gentle waters of Maryland’s Eastern shore. BP Will Interview Steeped in history and style, this colonial mansion is the perfect rural retreat. While just a pleasant drive from Washington, D.C. Wednesday and less than two hours from Baltimore and Philadelphia, it could be a world away.
Relaxation is the order of the day: lounge in the fabulous Linden Spa, float in the infinity pool or savor seafood in the gastronomic restaurant. Stroll into St. Michaels to discover intriguing antiques shops—or set out to sea on a yacht or heritage craft. Recruiting for: Culinary Extern - Baking & Pastry Extern - Sous Chef - Line Cook - Prep Cook - Garde Manger - Pastry Cook
Hein Olckers General Manager [email protected] Daniel Pochron '89 Executive Chef 308 Watkins Lane St. Michaels MD 21663 [email protected] (410) 745-2200 (410) 745-3348
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 24 Fall Career Fair - November 4, 2014 J. Alexander's Restaurants www.jalexanders.com Table 129 J. Alexander’s Restaurants operates 32 free-standing restaurants in 13 states. J. Alexander’s is an upscale, contemporary M American Restaurant known for its wood-fired, from scratch cuisine. Our menu includes a wide selection of American classics, including steaks, prime rib or beef, and fresh seafood. We also feature an outstanding selection of wines by the glass and bottle. The vision of J. Alexander’s is simply to be the highest quality service and food provider in our 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 at J. Alexander’s. Our company vision 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. J. Alexander’s leaders are hospitable, intense, and professional. An attention to the minutiae is a must as the smallest detail is a building block for seamless service and impeccable food. Our uncompromising standards keep us improving and growing. A Manager’s development begins during the thirteen-week training program. The training program is a thirteen-week hands-on rotational training. Two prerequisites for leading others are the complete knowledge of what you are doing and a sense of what is important. The Manager-in-Training Program (MIT) has been designed to accomplish these goals. Recruiting for: Back-of-the-House Restaurant Manager (Sous Chef) - Front-of-the-House Restaurant Manager
Katherine Marineau '12 Manager
Mary Ostman Management Recruiter 3401 West End - Suite 260 Nashville TN 37203 [email protected] (615) 269-1912 (615) 469-1912
The Kessler Collection www.kesslercareers.com Table 3 The Kessler Collection is a portfolio of boutique four diamond properties located in Florida, Georgia, North Carolina, Colorado, and C 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 Will Interview entertain guests while making them feel comfortable and at home. Wednesday Recruiting for: Culinary Externs - Baking & Pastry Externs (At Approved Sites) - Full-Time Culinary Positions
Sasha Adamson Corporate Recruiter 4901 Vineland Road - Suite 650 Orlando FL 32811 [email protected] (407) 996-9735 Lindsay Gartrell Corporate Recruiter
Scott Ostrander Executive Chef Grand Bohemian Hotel Asheville
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 25 Fall Career Fair - November 4, 2014 Kiawah Island Golf Resort www.kiawahresort.com Table 48 Kiawah Island Golf Resort offers guests a multitude of amenities, including ten miles of wide, immaculate, ocean beach, C complemented by the island’s river, meandering lagoons and pristine marshlands. For sports enthusiasts, there are five nationally BP ranked golf courses, including The Ocean Course, which hosted the 2012 PGA Championship, two tennis centers, thirty miles of Will Interview bicycle trails, and one of the largest Recreation Departments of any resort in the United States. Our guests can choose to stay in Wednesday 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.
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 Positions
Matthew Fitzgerald Executive Banquet Chef [email protected] Teresa Keller Director of Training One Sanctuary Beach Drive Kiawah Island SC 29455 [email protected] (843) 768-2700 (843) 768-6061 Jonathan Williams Chef de Cuisine [email protected]
Kingsmill Resort www.kingsmill.com Table 80 Kingsmill Resort and Spa, one of the Xanterra Resorts, is located in Williamsburg, Virginia. We operate four full-service C restaurants from casual family cuisine to fine dining as well as a retail coffee shop. Kingsmill boasts a complete banquet BP department that can suit the needs of functions ranging between 10 and 500. Our pastry shop brings to life the sweet creations Will Interview enjoyed through the food and beverage outlets. Kingsmill Resort and Spa is a Four-Diamond, Preferred Resort. Wednesday Recruiting for: Culinary Externs - Baking and Pastry Externs - Possible Culinary Positions for Graduates.
Justin Dallinger Executive Chef 1010 Kingsmill Road Williamsburg VA 23185 [email protected] (757) 253-1703
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 26 Fall Career Fair - November 4, 2014 The Knickerbocker Hotel www.theknickerbocker.com Table 55 The Knickerbocker is an iconic landmark reborn as the finest of all luxury hotels in Times Square, NYC. Our culinary experience has been curated by Master Chef Charlie Palmer in our restaurant, rooftop bar, and grab-and-go café. Will Recruiting for: Line Cooks - Prep Cooks Interview Wednesday
Maria Murillo Director of Human Resources 6 Times Square New York NY 10036 [email protected] (646) 571-2058 Cliff Denny Executive Chef [email protected] William Friedrichs Director of Food & Beverage [email protected] Emily Ip Human Resources Assistant [email protected]
Langham Place, Fifth Avenue http://newyork.langhamplacehotels.com/ Table 33 For the discerning traveller, Langham Place Hotel, Fifth Avenue in New York delivers an engaging blend of modern luxury and C urban sophistication. Located in the world's cultural capital, Langham Place, Fifth Avenue stands at the crossroads of art, fashion BP and design. Comprising 157 stylish guest rooms and 57 ultra-luxurious suites, Langham Place, Fifth Avenue is designed to inspire and destined to surprise. From the captivating artwork throughout the hotel, to the specially selected turndown amenities, Langham Place, Fifth Avenue provides experiences that stimulate the senses and spark the imagination. Our guests can indulge in the rejuvenating treatments available at Langham Place spa, delight in the culinary excellence of its Michelin-starred restaurant, Ai Fiori, or enjoy jazz and exceptional cocktails and snacks at Measure lobby lounge. Contemporary design defines the guest accommodations. Capturing a residential mood, the spacious rooms and suites are distinguished by plush textiles and bespoke furnishings. Langham Place, Fifth Avenue caters to guests who appreciate premium luxury. Embodying the very core of the Big Apple, the hotel reflects the vibrancy, sophistication and culture of the world's most inspiring city. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks
Anne Donovan Director of Human Resources 400 Fifth Avenue New York NY 10018 [email protected] (212) 613-8651 David Vandenabeele Executive Chef [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 27 Fall Career Fair - November 4, 2014 L'Auberge Casino Resort - Lake Charles Table 42 L’Auberge is located on 242 acres of land in Lake Charles, LA, two hours from the Houston metropolitan area. The property C M includes a 26-story hotel complex with approximately 1,000 spacious rooms and suites; an 18-hole golf course; 26,000 square BP feet of meeting space, including a business center and conference registration area; two resort swimming pools, lazy river and Will Interview private cabana courtyard; full service salon and spa and cardio fitness center; retail stores; 10 innovative dining outlets; and top- Wednesday name entertainment. The casino features 30,000 square feet of Vegas-like gaming action with 63 table games and more than 1,600 slot machines. Recruiting for: Culinary Externs - Baking & Pastry Externs - Cooks - Lead Cooks - Sous Chefs - Room Chefs - Sushi Chefs - Bakers - Lead Bakers - Restaurant Supervisors - Restaurant Managers
Tiffany Hudson Talent Manager 777 Avenue L'Auberge Lake Charles LA 70601 [email protected] (337) 395-7777 (337) 395-7749 Mark Chapman '96 Room Chef - Ember/Fine Dining Steakhous
William Foltz Pastry Chef [email protected]
Legends www.legends.net Table 44 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. Our passion for delivering remarkable experiences, at every occasion, has enabled us to redefine the role of a service provider and set a new expectation within the industry. Legends Mission is to supply our partners Will Interview a best-in-class turnkey solution for their live entertainment venues through innovation and excellence. We are a different kind of Wednesday 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. For that reason, we believe in the honor of service, where no request is unreasonable and going the extra mile isn’t the exception, it’s the expectation. Recruiting for: Cooks - Sous Chef - Chefs
Kerry-Ann Cowan Regional Human Resources Director 400 Broadacres Drive - Suite 260 Bloomfield NJ 07003 [email protected] (973) 707-2803 (973) 860-2271 Matt Gibson Regional Executive Chef [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 28 Fall Career Fair - November 4, 2014 The Little Nell www.thelittlenell.com Table 81 The Little Nell is Aspen's only five-star, five-diamond hotel, offering luxury services and unparalleled access to America's most C famous mountain town. Guests of The Little Nell enjoy coveted ski in/ski out privileges to historic Aspen Mountain, a cosmopolitan BP yet intimate ambience, haute cuisine, and exclusive adventures and amenities designed to rejuvenate the mind, body and spirit. Will Interview Relax in the elegance and ease of The Little Nell: Aspen's most legendary hotel. element 47 at the Little Nell paying tribute to Wednesday silver, the precious metal that put Aspen on the map, the Little Nell's latest gem revives soulful American cuisine with Executive Chef Robert McCormick's distinctive, artistic flair. Savor contemporary cooking infused with seasonal ingredients, toast a mining town’s heritage with a glass of Colorado beer or spirits, or select from a Burgundy-rich wine list with assistance from a Master Sommelier. Element 47's sleek design creates a memorable dining ambience, highlighted by large-scale artwork and glass wine wall -- a subtle nod to a prestigious and award-winning wine list. Indulge in Sunday brunch or daily breakfast, lunch, bar service or dinner at element 47, and experience world-class, personal service in an approachable and timeless alpine environment. Ajax Tavern at The Little Nell Located at the base of Aspen Mountain, Ajax Tavern's sun-drenched, mountainside patio is the idyllic place for lunch, apres ski and dinner —our restaurant comes to life at lunch and sizzles into the night year around. Ajax Tavern offers some of the best dining in Aspen, crafting distinctive bistro fare inspired by Colorado's bounty of sustainably raised meats and locally-grown seasonal produce, so you are guaranteed only the freshest and best. Our chef's innovative dishes include our signature selections such as Poached Rabbit Tagliatelle, Soft shell Crab "BLT," and the Ajax Double Cheeseburger and Truffle Fries. For lighter fare, try our Pristine Raw Bar selections which feature fresh oysters, shrimp, and crab. The executive chef is Matt O'Neill. Ski in for après ski or cocktail hour, and enjoy our abundant selection of fine wines and aperitifs, or our signature martinis and Colorado-based microbrews. Recruiting for: Culinary Externs - Baking & Pastry Externs - Cook I, II, III, Pastry Cook I, II, III, Pastry Supervisor - Pastry Chef - Sous Chef - Cocktail Servers - Back Servers - Front Servers - Food Runner
Chris Mathie '09 Production Chef [email protected] Carlton McCoy '06 Wine Director/MS 675 East Durant Aspen CO 81611 [email protected] (970) 920-6397 (970) 544-6221
Macy's Food Division www.macyscollege.com Table 125 Macy's Food Division savors the idea of being our customers first choice for food and beverage. With 202 unites - from full- M service to quick-serve - at 87 Macy's locations, we're making that idea a reality. Will Recruiting for: BOH - Culinary. FOH - Manager. Executive Development Program -FOH and BOH: full-time position Interview includes 12 weeks of training. Wednesday
Kim Hayes Human Resources Director 700 On The Mall Minneapolis MN 55402 [email protected] (817) 741-1809 Julie Ratliff Culinary Director [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 29 Fall Career Fair - November 4, 2014 Maison Kayser www.maison-kayser-usa.com Table 132 Maison Kayser USA is an Artisanal French Bakery and Café which originated in Paris, France, by Chef Eric Kayser. The Maison M Kayser concept is based on Craftsmen Bakers, respectful of small-scale bakery tradition using natural leaven. We are recognized BP for our technical innovations, new recipes, innovative store designs and a constant search for the best quality ingredients. All of Will Interview our breads are kneaded, shaped, and baked each day in the baking rooms of each of our bakeries. Our bread, pastries, and Wednesday brioches are all created with natural liquid leaven, produced in our baking rooms with the help of the Fermentolevain, a machine designed by Eric Kayser himself. We carry 60 varieties of bread as well as 50 types of cakes and 25 types of pastries. In addition to these creations, we offer authentic French cuisine for breakfast, lunch, and dinner. Employees have the opportunity to work with a great group of colleagues in an entrepreneurial, fast-paced environment. Interested candidates are welcome to visit our website at http://www.maison-kayser-usa.com/ for more information about the company. Maison Kayser offers competitive pay, great benefits, and an opportunity to learn and grow. Recruiting for: Baking & Pastry Externs - Bread Baker - Pastry Cook - Pastry Chef - Sous Chef - Restaurant Managers - FOH Staff.
Cleo Clarke Director of Human Resources 120 5th Avenue, 4th Floor New York NY 10011 [email protected] (347) 946-0430 (435) 514-8191 Johanny Mateo Talent Acquisition Specialist [email protected]
Major Food Group www.majorfood.com Table 78 Major Food Group (MFG) is a New York based restaurant and hospitality company founded by Mario Carbone, Rich Torrisi, and C 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 Will Interview food in New York, and to New York itself. Whether it be Torrisi Italian Specialties and Parm on Mulberry Street, Parm at Yankee Wednesday 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. Recruiting for: Culinary Externs (at approved sites) - Line Cook - Prep Cook - Pastry Cook.
Jonathan Moldenhauer Human Resources Manager 181 Thompson Street New York NY 10012 [email protected] (646) 692-4732
Mandarin Oriental, Washington, D.C. www.mandarinoriental.com Table 17 Mandarin Oriental, Washington, D.C. is located within walking distance of some of our nation's most cherished museums and monuments. We are a 400-room luxury hotel with 35,000-square-feet of banquet space. Mandarin Oriental welcomes hospitality professionals dedicated to a superior guest experience. Recruiting for: Line Cooks (Restaurant and Banquets) - Pastry Cooks - Food & Beverage Junior Managers & Supervisors
Ingrid Mahar Human Resources Manager 1330 Maryland Avenue SW Washington DC 20024 [email protected] (202) 554-8588 (202) 554-8999
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 30 Fall Career Fair - November 4, 2014 Marcus Hotels & Resorts - Grand Geneva Resort & Spa www.grandgeneva.com Table 36 Marcus Hotels and Resorts is a compelling force in the hospitality industry, with expertise in management, development, and C historical renovations. We are experts at successfully developing and repositioning food and beverage concepts to enhance our BP guest experiences. From cuisine and cocktails to environment and vibe, each Marcus Hotels & Resort concept has its own Will Interview personality. The historic Grand Geneva Resort & Spa of Lake Geneva, WI, is a AAA Four-Diamond resort. Originally one of Hugh Wednesday 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. Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time and Part-Time Cooks
Morgan Myers Human Resources Manager 7036 Grand Geneva Way Lake Geneva WI 53147 [email protected] (262) 248-8811 (262) 249-4599 Ed Carella Corporate Director of Restaurants [email protected] Michael Sawin '79 Executive Chef [email protected] Peggy Williams-Smith Corporate Vice President of Food & Beverage [email protected]
Marriott Grand Hotel Resort & Spa www.marriottgrand.com Table 40 Grand Hotel Marriott Resort Golf Club & Spa was founded in 1847 and is a Four Diamond property, with a Four Diamond C restaurant as well as nine other food and beverage outlets. We are known as the "Queen of the South." BP Will Recruiting for: Culinary Externs (7) - Baking & Pastry Externs (5) Starting February 2015. We have been hosting externs Interview at our property for years. Our property is a Luxury #1 Marriott Resort with 10 different dining options. Wednesday
Mike Wallace '90 Executive Chef One Grand Boulevard Point Clear AL 36564 [email protected] (251) 928-9201 (251) 990-6329 David Joshlin Director of Human Resources [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 31 Fall Career Fair - November 4, 2014 Marriott International and The Ritz-Carlton www.marriottU.com Table 115 Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've C M 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 BP blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let Will Interview you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from Wednesday Marriott Hotels, JW Marriott, Renaissance, and The Ritz-Carlton all offering World Class Cuisine. You'll work alongside ladies and gentlemen who share your enthusiasm about your hotel employment within one of our Marriott brands. And you'll discover hospitality jobs that offer growth and promotions that will let you experience the career of a lifetime. Whether you're applying for your first hospitality job or you are a career professional, Marriott offers success you can experience. We invite you to…… Consider Marriott as your career destination.
All interested candidates must 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 2015 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 3, 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 10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817 [email protected] (573) 873-5393 (301) 576-8472
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 32 Fall Career Fair - November 4, 2014 matchboxfoodgroup www.matchboxfoodgroup.com Table 100 A growing restaurant group based in the nation's capital, the matchboxfoodgroup currently includes four matchbox restaurants M (the Restaurant Association of Metropolitan Washington's "Best New Restaurant of 2004", one Ted's Bulletin (RAMW's "Best Neighborhood Gathering Place" 2011) and one DC-3. The next six months will see the opening of two more matchbox locations Will Interview and a second Ted's Bulletin and we believe that to be just the tip of the iceberg! Wednesday
We're looking for energetic and creative professionals with a Positive Mental Attitude (no poopy faces need apply). Those interested must be able to grasp systems and controls while fully understanding those things are useless unless the guest comes back in the door. We believe firmly hospitality is king and culture kicks strategy's butt!
If you're looking to get in while we're still pretty close to the ground floor, stop by and say hi! Recruiting for: Kitchen Managers - Sous Chefs - Executive Chefs - Restaurant Manager
Donna Shore Hiring & Recruiting 806 7th Street NW, Suite 300 Washington DC 20001 [email protected] (202) 289-4403 (202) 289-4451 Fred Herrmann Vice President of Operations
Stephen Lyons '00 Executive Corporate Chef [email protected]
Mazzone Hospitality www.mazzonehospitality.com Table 93 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 22 business units throughout the Capital Region, which are comprised of renowned regional restaurants, on and off premise catering and business dining. At Mazzone Hospitality we continually strive to give the customer the highest level of service and quality at all times. Our employees are motivated, customer focused and passionate about hospitality. We invite you to explore our unparalleled customer service, versatility and endless creativity, while delivering an unforgettable experience for our guests. Recruiting for: Culinary opportunities available in our A la Carte Restaurant Division, Corporate Dining Division, and Catering Division.
Will Brown Executive Banquet Chef [email protected] Mark Delos COO - Culinary 1 Glen Avenue Scotia NY 12302 [email protected] (518) 688-2125 Michael Lofink General Manager Saratoga National Golf Course [email protected] Patrick Parkes Manager of Hospitality and Client Service Prime Business Dining [email protected] Sean Wilcoxon COO - Hospitality [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 33 Fall Career Fair - November 4, 2014 McCormick & Company, Inc. www.mccormickforchefs.com Table 75 McCormick is a global leader in flavor. We manufacture, market and distribute spices, seasonings mixes, condiments and other C flavorful products to the entire food industry -- retail outlets, food manufacturers, and foodservice businesses. Will Recruiting for: Culinary Extern Interview Wednesday
Gary Patterson Principle Research Chef 204 Wright Avenue Hunt Valley MD 21031 [email protected] (410) 527-6125 (410) 527-6527
The Meatball Shop www.themeatballshop.com Table 2 We have 6 locations in NYC and we are a fast paced, fun and upbeat restaurant. We take pride in the teamwork atmosphere we’ M ve created and the rapport we build with our meatball loving customers, so come bring your best positive attitude forward and meet our Management team. The Meatball Shop has given us the opportunity to give back to the city we love so much, we've Will Interview created this place for YOU. Enjoy the menu on your own terms, eat simple, eat sustainable, eat good food with no strings attached. Wednesday Recruiting for: Entry-Level Managers - Line Cooks - Kitchen Managers
Mitch Dorsey Office Coordinator [email protected] Jackie McMann-Oliveri Director of Human Resources 108 East 16th Street New York NY 10003 [email protected] (347) 859-8744
Metz Culinary Management www.metzltd.com Table 24 Enjoy a career in an exciting, fast-paced industry. As one of the fastest growing companies in the industry, we continually seek C M 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. Recruiting for: Culinary Externs (at approved sites). Full-time, part-time, and internship positions available for a variety of positions in the culinary and management fields.
Cheryl McCann Vice President of Human Resources Two Woodland Drive Dallas PA 18612 [email protected] (570) 674-8727 (570) 675-9424
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 34 Fall Career Fair - November 4, 2014 MGM Resorts International www.mgmresorts.com Table 47 MGM Resorts International develops, builds and operates unique destination resorts designed to provide a total reseort experience, including first-class accommodations and dining, world-class entertainment, state-of-the-art meeting and convention facilities, and high-quality retail and gaming experiences. Will Interview Recruiting for: Management Associate Program - Culinary Associate Program - Assistant Chefs - Master Cooks - Cooks - Wednesday Assistant Pastry - Bakers - Cook Helpers - Pantry Workers. Multiple opening at various properties and venues. Cristina Palafox Talent Acquisition Specialist 840 Grier Road Las Vegas NV 89109 [email protected] (702) 692-1770 Marvella Smith Talent Acquisition Director [email protected] Edmund Wong Chef
Michael Chiarello Restaurants www.botteganapavalley.com or Table www.coquetasf.com 106 Bottega showcases Michael Chiarello's signature bold Italian flavors with a refined twist. Bottega's menu highlights the bounty of C M artisanal and house made ingredients, as well as local produce. BP Will Interview Coqueta means "flirt" or "infatuation" in Spanish, and represents Michael Chiarello and his team's exploration and interpretation of Wednesday Spanish cuisine, wine and inspired cocktails, while highlighting the bounty of Northern California. Recruiting for: Culinary Externs - Baking & Pastry Externs (Bottega) - Cooks - Strong Pastry Assistant. Coqueta: Strong Cooks - Pastry Assistant.
Brian Bistrong '89 Chef de Cuisine - Bottega 6525 Washington Street Yountville CA 94599 [email protected] (707) 754-4470 Santiago Guerrero Chef de Cuisine - Coqueta [email protected]
Mina Group, LLC www.minagroup.net Table 117 Mina Group is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative C M restaurant concepts. Mina Group is led by Chef/Owner Michael Mina whose accolades include James Beard Foundation “Who’s BP Who of Food and Beverage” inductee, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Will Interview Magazine Chef of the Year, and International Food and Beverage Forum’s Restaurateur of the Year. Operating since 2002, Mina Wednesday Group currently operates 17 restaurant properties including MICHAEL MINA in San Francisco (Esquire Magazine’s Restaurant of the Year 2011) ;RN74, BOURBON STEAK and CLOCK BAR in San Francisco; BOURBON STEAK AND MICHAEL MINA 74 in Miami's Fontainebleau, and THE HANDLE BAR at Four Seasons in Jackson Hole. For a complete list of restaurants, please visit our website. Recruiting for: Culinary Externs - Baking & Pastry Externs (At Approved Sites) - Sous Chef Intern (New 2-Year Program) - Line Cook - Sous Chef - Executive Chef - Pastry Cook
Sherry Runge Director of Recruiting 244 California Street San Francisco CA 94111 [email protected] (661) 600-3020
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 35 Fall Career Fair - November 4, 2014 Mohonk Mountain House www.mohonk.com Table 10 Founded in 1869, Mohonk Mountain House stands in the midst of 24,000 acres of the Shawangunk Ridge outside of New Paltz, C NY. We are a Full American Plan Resort, featuring American cuisine. This National Historic Landmark is a Victorian castle situated BP on a majestic setting next to a glacier formed lake, where employees are welcome to, and encouraged to, use many of the resort facilities and participate in activities as a complimentary benefit of their employment.
A commitment to personal service is high on the agenda at the resort. Starting with a full day Orientation, new employees learn about the history, geography and marketing of Mohonk, and then continue their learning processes through on-going customer service training and skill development "on-the-job."
Our Kitchen is directed by Executive Chef James Palmeri, Executive Sous Chef Anthony Veirni, and Pastry Chef Eric Smith. Breakfast and Lunch are buffet. Seasonally, guests may choose from up to three venues for dinner: A fully served meal, a dining festival with cooking stations; or outdoor dining at the Granary. Meal capacity is 1100 plates.
Mohonk welcomes applicants with a positive attitude, a wish to use their skills and knowledge to provide "legendary" customer service, and a desire to learn and grow. Recruiting for: Culinary Externs - Baking and Pastry Externs - Year Round Pastry Cooks and Cooks.
Shawn Clark Employment Manager 1000 Mountain Rest Road New Paltz NY 12561 [email protected] (845) 256-2089 (845) 256-2049 James Palmeri Executive Chef [email protected]
The Naples Beach Hotel & Golf Club, Inc. www.naplesbeachhotel.com Table 76 Experience Is Everything at Our Florida Beach Resort. C BP We have been welcoming guests, groups and gatherings of every sort to The Naples Beach Hotel & Golf Club for generations – Will Interview ever since Henry B. Watkins Sr. purchased this tropical Florida beach resort back in 1946. And our experience has taught us that Wednesday nothing matters more than making your experience unique and enjoyable.
Whether you come to play along our 7 miles of white-sand beach or on our award-winning Naples golf course, to indulge at our impressive spa or in our beachfront restaurants, to hold a world-class conference or a breathtaking beach wedding, when you visit our Florida beach resort, we promise you an experience you’ll always remember. Recruiting for: Culinary Externs - Baking & Pastry Externs - (January - February - March start dates)
Patsy Carbone Director, Human Resources 851 Gulf Shore Boulevard North Naples FL 34102 [email protected] (239) 261-2222 (239) 435-4378 Becky Graham Assistant Director, Human Resources [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 36 Fall Career Fair - November 4, 2014 Nestle Professional www.nestleprofessional.com Table 61 Nestlé Professional® is dedicated to being an inspiring growth partner that delivers creative, branded food and beverage C solutions, enabling foodservice operators to delight their consumers. We partner with CIA to provide students with a hands-on, professional externship where students work side by side with Nestlé Professional chefs and interact with foodservice operators Will Interview and corporate consumers. Students gain valuable insight in our kitchens and from our chefs and our customers. Nestlé Wednesday Professional benefits from creative ideas, enthusiasm and excitement from future culinarians. From innovative beverage systems under Nescafe® and Coffee-mate® brands to on-trend, culinary solutions from trusted Nestlé brands - Minor’s®, Stouffer’s®, Chef- mate®, Trio® and Hot Pockets®, Nestlé Professional meets the needs of foodservice operators while satisfying the tastes of the out-of-home consumer. Nestlé Professional is part of Nestlé S.A. in Vevey, Switzerland – the world’s largest food company – with sales over $100 billion. For foodservice product news and information visit www.nestleprofessional.com. Recruiting for: Culinary Extern
Carlie Alicea Human Resources Manager 30000 Bainbridge Road Solon OH 44139 [email protected] (440) 264-6654 Douglas McGohan Corporate Chef, Manager of Culinary Services [email protected]
Newport Harbor Corporation www.newportharbor.com Table 120 Newport Harbor Corporation is an industry pacesetter and long-standing symbol of quality in the culinary and hospitality trade. C With an impressive and diverse portfolio of award-winning hotels, restaurants and events spanning across the states of Rhode BP Island and Massachusetts, NHC continues to be defined by the pursuit of excellence and unwavering commitment to each of our endeavors. We are proud to be an employee-owned (ESOP) company, characterized by an energetic synergism between colleagues with a mutual respect for innovative ideas and unique expression in order to remain an industry leader. Learn more about us at www.newportharbor.com Recruiting for: Culinary and Baking & Pastry Externs - Line Cooks - Prep Cook.
James Colleran Executive Chef [email protected] Karsten Hart Executive Chef 366 Thames Street Newport RI 02840 [email protected] (401) 848-7010 (401) 849-9655 Lou Rossi Chef de Cuisine [email protected] Michael Shkreli Executive Chef [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 37 Fall Career Fair - November 4, 2014 NORDSTROM www.nordstrom.com Table 118 Nordstrom has been honored by Fortune Magazine 8 years in a row as one of the 100 Best Companies to Work For in America. C M We also have been named to Fortune's list of the 50 Best Companies for Minorities.
We encourage you to come and see the opportunity that waits you in a place where you can work, play, achieve and succeed. Quality of life, outstanding benefits and good growth potential set us apart from the competition.
We offer: - A professional and fun work environment. - Competitive salary and balance between personal and professional life. - Comprehensive benefits package including 401(k), company funded profit sharing, Medical, Dental, Life Insurance, Merchandise discount and complementary employee meals. - Employee discount at all Nordstrom stores. Recruiting for: Culinary Externs - BOH and FOH Management
Michael Lyle Regional Chef 501 Garden State Plaza Paramus NJ 07652 [email protected] (201) 712-4578 Todd Enany Restaurant Regional [email protected] Richard Ladd Restaurant Divisional [email protected]
North End Grill www.northendgrillnyc.com Table 41 The newest restaurant from Danny Meyer’s Union Square Hospitality Group, North End Grill is an exuberantly reimagined C American bar and grill located in lower Manhattan’s thriving Battery Park City. North End Grill showcases a market-driven, seafood-centric menu that emphasizes a variety of grilling techniques, complimented by an inspiring wine and cocktail list, and a bar with over 100 scotches. The restaurant marks the exciting return of Chef Floyd Cardoz, following his win on season 3 of Bravo’s Top Chef Masters. The space is vibrant and airy with a bustling bar room, elegant dining room, and a beautiful open kitchen that guests can dine in front of. Recruiting for: Culinary Externs - All Full-Time Front-of-the-House, Full-Time Back-of-the-House - Culinary, and Pastry Positions.
Jeff Turok '11 Bar Manager 104 North End Avenue New York NY 10282 [email protected] (646) 747-1600 Kim Yu '11 Bartender
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 38 Fall Career Fair - November 4, 2014 Nutrition Management Services Company www.nmsc.com Table 15 National Contract Food Service Company serving Healthcare, Private Schools, Private Colleges and Business & Industry. M Founded in 1979 by Joseph Roberts, CEO and Kathleen Hill, President & COO Will Recruiting for: Dining Services Management Positions - Culinary Positions Interview Wednesday
Linda P. Mazzoni Director of Human Resources & Recruiting Post Office Box 725 Kimberton PA 19442 [email protected] (610) 935-2050 Joseph Roberts CEO [email protected] Chris Stevens Operations [email protected]
Ocean Edge Resort and Club on Cape Cod www.oceanedge.com Table 63 A seaside retreat with 429 acres to satisfy your every whim. A historic mansion overlooking the Cape Cod Bay. Elegant villas C alongside the Cape's only Nicklaus-designed golf course, pools, warm water beaches, world-class tennis, a 26-mile historic bike trail, even croquet on the lawn and bonfires on the beach. We have 4 outlets and over 25,000-square-feet of banquet space. Recruiting for: Culinary Extern - Sous Chef - Line Cook - Banquet Cook - Culinary Supervsior
Phil Flath Executive Chef 2907 Main Street Brewster MA 02631 [email protected] (774) 323-6119 (774) 323-6104
Ocean Properties, Ltd. www.oplhotels.com Table 12 Ocean Properties, Ltd. & Affiliates (OPL) is one of the largest and most dynamic privately-held hotel management and C development companies in North America. With an award-winning portfolio of over 100 hotels and 17,000 guestrooms, the BP company operates major brands such as Marriott, Hilton, Starwood and Intercontinental, as well as several independent hotels Will Interview and resorts.OPL operates hotels, restaurants, golf courses, spas, marinas, boating tours and commercial real estate. The Wednesday company’s success is built upon the core values of excellent customer service, meticulous product quality, fiscal responsibility and unequaled associate satisfaction and loyalty.
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-Star- rated property as well as a Relais and Chateaux property. Recruiting for: Culinary Externs - Baking & Pastry Externs (At approved sites.) - Full-Time Culinary and FOH Positions
Tom Huling '95 F&B Director [email protected] Truman Jones Executive Chef - Lake Placid Lodge [email protected] (518) 523-5221 Carolyn Patton Human Resources Director 1000 Market Street - Bldg. 1, Suite 300 Portsmouth NH 03801 [email protected] (603) 559-2166 (603) 559-2189 Jonathan Zuromski '08 F&B Manager - Lake Placid Lodge 144 Lodge Way Lake Placid NY 12946 (518) 523-5236
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 39 Fall Career Fair - November 4, 2014 Omega Institute Table 77 The Foodworks department at the Omega Institute for Holistic Studies is seeking passionate, goal-oriented CIA graduates for our C upcoming season! We are looking for cooks, first cooks and sous chefs to help produce up to 2200 plant-based meals a day in our farm-to-table kitchen. Join our seasonal staff community, from April to October, and receive room and board, access to numerous staff classes and events, a small stipend, and the experience of a life time while perfecting your craft. Recruiting for: Culinary Externs - Head Chef - Sous Chef - First Cook - Cook - Prep Cook - Baker - Lead Server - Server.
Lis Giglio Assistant Director, People & Culture [email protected] Tami Miller Manager, People & Culture [email protected] Sandi Trillo Dining Services Manager [email protected] Robert Turner '00, '02 Executive Chef 150 Lake Drive Rhinebeck NY 12572 [email protected] (845) 266-4444
Omni Hotels & Resorts www.omnihotels.com Table 59 Omni Hotels is known for its exemplary company culture, authenticity to the markets in which we operate, innovation and C exceptional service. Our commitment to career development has created tenure and loyalty that enables us to perpetuate our BP family atmosphere. Our Associates will tell you: We are large enough to provide diverse career opportunities in a variety of Will Interview venues, yet small enough to know you by name. Our belief in "The Power of One" reinforces the continued evolution of the brand. Wednesday Omni Hotels' unique ownership structure and dynamic leadership team provide stability which sets us apart from other brands. Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). Full-Time Employment in Culinary and Baking & Pastry at all Omni Properties.
Robert Ash Executive Chef/Omni Orlando Resort 1500 Masters Blvd. Champions Gate FL 33896 [email protected] (407) 238-6574 (407) 997-1264 Aimee Gorda HR Manager/Omni Bedford Springs Resort 2138 Business 220 Bedford PA 15522 [email protected] (814) 624-5617 (814) 624-5650 Marianne Gunther Employment Manager/Amelia Island Plantation 39 Beach Lagoon Road Amelia Island FL 32034 [email protected] (904) 321-5067 David Noto '91 Executive Chef Bedford Springs [email protected] Daven Wardynski Executive Chef Omni Amelia Island Plantation [email protected]
On The Marc Events www.onthemarcevents.com Table 52 On The Marc’s philosophy is simple: fresh food at its finest. We create seasonally-inspired menus using unique flavors and C ingredients that are always prepared to perfection. Our core values: Innovative culinary creations, from classic to exotic. Attention to detail. Friendly and attentive services perfectly suited (or aligned) for client’s vision and budget. Professionalism at every level. Recruiting for: Culinary Extern- Part-Time: Servers - Cooks - Bartenders - Event Captains
Amanda Parker Staff Coordinator 47 Larkin Street Stamford CT 06907 [email protected] (203) 274-6808 (203) 883-8531
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 40 Fall Career Fair - November 4, 2014 The Otesaga Resort Hotel www.otesaga.com Table 134 The Otesaga Resort Hotel is a 133-room hotel registered in Historic Hotels of America. Built in 1909, the Otesaga is nestled in Cooperstown, NY, with an ambiance of a bygone era. We are a seasonal hotel open from April through November with the Hawkeye Grill remaining open all year. Recruiting for: Sous Chef Tournant - Chef Garde Manger - Line Cooks - Pastry Cooks
Terri Winter Director of Human Resources 60 Lake Street Cooperstown NY 13326 [email protected] (607) 544-2507 (607) 544-2440
Patina Restaurant Group www.patinagroup.com Table 122 Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our C M customers with outstanding and memorable dining experiences that include exceptional food and genuine hospitality. Learn about BP our legendary restaurants, luxury catering at premier events and venues, and innovative dining experiences in unexpected Will Interview places. With a passion for all things culinary, our dynamic professional staff brings its world-class talents to the table every day. Wednesday Unlimited opportunities are available for talented and dedicated individuals. Recruiting for: Culinary Externs - Baking & Pastry Externs - All Culinary Positions.
Frank Marino Director - Recruiting, Training & Development 120 West 45th Street - 16th Floor New York NY 10036 [email protected] (212) 789-8100 (212) 302-8032
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 41 Fall Career Fair - November 4, 2014 Patterson Club www.thepattersonclub.com Table 68 Established in 1929, The Patterson Club is among the oldest and most prestigious clubs in America today. Located in Fairfield, C CT, The Patterson Club is home to a beautiful new facility recently rebuilt in 2010 that contains an 18-hole golf course, tennis courts, paddle courts, and a swimming pool.
The Patterson provides many culinary opportunities for those employed with us. Our two kitchens are newly renovated and provide fine dining services for breakfast, lunch, and dinner. We also provide many banquet opportunities for the events that we hold at the club. We also have an additional kitchen located on our grounds that provide more casual fare for our members who are on the go.
The externs start their opportunity by learning the mise en place for the a la carte kitchen while observing different service periods. From that point they are moved up to the garde manger station where they are preparing and plating the appetizers and desserts. It is expected that they will be observant of the future stations (sauté, grill, etc.) The externs are introduced to the managerial aspect of the food and beverage operation. Inventories, pricing structures, cost controls and labor are all emphasized in their experience. In addition to traditional a la carte service, externs will be exposed to off-site catering, and banquet events.
The Patterson Club is an excellent place to work, focusing on quality of food and service while using some of the best products available. We offer a great experience that will be very beneficial to the student's future career. The amount of events, functions, and ala carte dining provided would give any CIA student ample experience at the club in both Front and Back of the house upon graduation and externship.
We also have opportunities for Front of the House as well as Back of the house for current students looking for work on weekends. Recruiting for: Culinary Externs (2) - Full-Time Front-of-the-House and Back-of-the-House Positions - Weekend Front-of- the-House - Sous Chef - Pastry Chef.
Albert Bishay Assistant General Manager [email protected] John Brisson General Manager 1118 Cross Highway Fairfield CT 06824 [email protected] (203) 259-5244 (203) 255-9833 Nicole Carmona '13, '14 Dining Room Manager [email protected] Lisa Dunn Event Sales Coordinator [email protected]
Philadelphia Cricket Club www.philacricket.com Table 83 Founded in 1854, The Philadelphia Cricket Club is recognized as a Platinum Club of America by the Club Leaders Forum, and a C 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. Recruiting for: Culinary Externs - Culinary Chefs - Line Cooks
Benjamin Burger '08 Executive Chef 415 West Willow Grove Avenue Philadelphia PA 19118 [email protected] (215) 247-6001 (215) 242-2457 Alex Lord Flynn '14 Sous Chef [email protected] Kevin Kleinschmidt Director of Human Resources [email protected] Adam Sternberg Head Chef [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 42 Fall Career Fair - November 4, 2014 Pinehurst Resort and Country Club www.pinehurst.com Table 65 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 C America award. The home of the famed No. 2 golf course. Around the world, Pinehurst is where the American golf story is rooted, BP and where it continues to flourish. Most know of its modern history – with stories like the Payne Stewart putt that won the 1999 Will Interview U.S. Open. But locked with its archives are thousands of moments that define each generation for the past 100 years. We are Wednesday America’s first golf resort, but also a world-class tennis, spa, meetings, special events and family destination.
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 Positions
Chip Ashman Human Resources Manager P.O. Box 4000 Pinehurst NC 28374 [email protected] (910) 235-8176 (910) 235-8174 Thierry Debailleul Executive Chef [email protected]
Quartino Ristorante & Wine Bar www.quartinochicago.com Table 37 Quartino is a bustling downtown Chicago restaurant and wine bar noted for its distinctive Italian small-plates menu, vintage décor, C and attentive, personable service staff. Chef and partner, John Coletta, has developed a menu featuring Italy's regional specialties including artisanal salumi, Neapolitan thin-crust pizza, house-made pasta, and seasonal dishes. Menu items, served in moderate portions and meant to be shared, are perfect for adventurous diners ready for a unique experience.
Quartino is interested in providing an exciting and authentic Italian food and wine experience to externs and graduates. Recruiting for: Culinary Externs - Full-Time Positions (may include AM/PM Line Cooks - AM/PM Prep Cooks.)
John Coletta Executive Chef and Managing Partner 626 North State Street Chicago IL 60610 [email protected] (773) 972-3811 (312) 698-5019
Rehoboth Beach Country Club www.rehobothbeachcc.com Table 35 Southern Delaware's Premier Country Club C M We have a rich and storied history in Rehoboth Beach, Delaware. We continue to offer our members the best of everything the area has to offer, as we have for more than 80 years. Situated within easy driving distance of many of the east coast's most exciting cities such as Washington, D.C., Philadelphia, New York City and Atlantic City, Rehoboth Beach Country Club remains the premier country club of southern Delaware and the surrounding area, as well as a destination for active retirees and growing families from all over the country. Recruiting for: Culinary Externs - Hot and Cold Line Cooks (year round) - FOH Management Trainees
Carpiu "C" Chereches Clubhouse Manager [email protected] Robert J. Iannaccone, CEC Executive Chef 211 West Side Drive Rehoboth Beach DE 19971 [email protected] (302) 227-3811
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 43 Fall Career Fair - November 4, 2014 Restaurant Associates www.restaurantassociates.com Table 70 Restaurant Associates is recognized as the nation’s premier hospitality company, operating over 140 prestigious locations. C M Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Will Interview Washington D.C. and Philadelphia. Restaurant Associates is a subsidiary of Compass Group, North America, the world’s leading Wednesday foodservice organization. Recruiting for: Culinary Externs (at approved sites) - Sous Chef
Jayson Brown Exeuctive Chef [email protected] Molly Buckie Pinder '04, '05 Food Service Director [email protected] Josh MacGregor General Manager 132 West 31st Street - Suite 106 New York NY 10001 [email protected] (212) 613-5500 Mike Smith '92 Executive Chef [email protected]
Roaring Gap Club - North Carolina www.roaringgapclub.com Table 114 The Roaring Gap Club was founded in 1894 by a group of wealthy industrialists.“To the early mountaineers, Roaring Gap was the C 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 Will Interview opportunity to become part of a rich, long-lasting tradition of Ladies and Gentlemen serving Ladies and Gentlemen. Wednesday
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
Aaron Gonnelly '14 Junior Sous Chef [email protected] David Wohrle Executive Chef 2663 Roaring Gap Drive Roaring Gap NC 28668 [email protected] (336) 363-2211 (336) 363-2758
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 44 Fall Career Fair - November 4, 2014 RoNetco Supermarkets, Inc. www.shoprite.com Table 128 Who is RoNetco Supermarkets? M RoNetco Supermarkets is a famil-owned and operated company with seven full-service ShopRite stores in northwest New Jersey. They seek Executive Chefs, Chefs, Sous Chefs, Food Service Department Managers, Cake Decorators, Pastry Merchandisers and Leaders-in-Training to join a vibrant and growing operation of food service professionals who cater to customers with quality, fresh food selections.
What does RoNetco look for in a Food Service / Pastry Professional? Experience in ready-to-eat and gourmet selections for gatherings of 5, 15, 50 or more. Ability to increase sales by leading, instructing, training, mentoring and motivating a staff of 15 to 20. Creativity in recipe design and implementation. Candidates who can establish and follow consistent practices of menu planning, preparation, cooking, garnishing and presentation of food and desserts. Individuals who will maintain a high level of customer satisfaction and quality standards.
What does RoNetco offer? The ability to maintain a schedule with hours that provide a satisfying work /life balance. A 401(k) and pension plan – health/dental/vision program; tuition reimbursement; and life insurance; Premium pay for Sunday hours.
We’re Busy – We’re innovative – we’re fun and we’re growing…Come Join Us! RoNetco Supermarkets, Inc., Morris Canal Plaza U. S. Hwy 46, Ledgewood, NJ 07852. Contact: Christine Foster at: [email protected]. New Jersey Locations in Netcong – Byram – Flanders – Newton – Mansfield – Succasunna – Franklin. Recruiting for: Executive Chefs - Chefs - Sous Chefs - Leaders in Training - Department Managers - Baking & Pastry - Cake Decorators - Pstry Merchandisers.
Christine Foster Communications & Training Coordinator Morris Canal Plaza 1070 U.S. Hwy. 46 Ledgewood NJ 07852 [email protected] (973) 927-8300 (973) 927-4953 Dan LeClech Supervisor, Food Services [email protected]
Rosewood Hotels www.rosewoodhotels.com Table 105 Established in 1979, Rosewood Hotels & Resorts is a distinctive collection of highly individualized, luxurious residential-style C hotels. Inspired by the culture, history and geography of its location, each hotel offers a true Sense of Place® for the discerning traveler. At the heart of Rosewood's culture is relationship hospitality, attention to detail and a commitment to preserving the Will Interview environmental sustainability of the locations in which we operate. These tenets have earned the Rosewood brand the most Wednesday prestigious accolades, awards and recognition in the hospitality industry. Known for distinctive, refined service in worldwide cultures, Rosewood is committed to developing its associates through personalized training and building enduring relationships with both its guests and its associates. To discover the Ways We Work and explore career opportunities, please visit: http://www.rosewoodhotels.com/en/careers Recruiting for: Culinary Externs (at approved sites) - Culinary and Pastry Full-Time Positions
Avi Haksar Managing Director 500 Crescent Court - Suite 300 Dallas TX 75201 [email protected] (214) 880-4262 Jacqueline Pucci Vice President of Human Resources [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 45 Fall Career Fair - November 4, 2014 Ross' Bread www.rossbread.com Table 66 Ross’ Bread is committed to baking in the tradition of neighborhood European bakeries. Making breads, cakes, pastries and soups from scratch daily in-house is a commitment and a craft. BP Will Interview Everything is baked with organic flour and local and organic ingredients are used as often as possible in all products. Wednesday Recruiting for: Baking & Pastry Extern (Fall/Winter 2014)) - FOH Barista - Full-Time Graduate Opportunity.
David Di Mattia '03, '05 Bakery Manager 109 Danbury Road Ridgefield CT 06877 [email protected] (203) 438-4822
SAGE Dining Services, Inc. www.sagedining.com Table 98 Come join a dynamic, high-growth company that is a recognized leader in the food service industry. SAGE Dining Services®, Inc. M is the nation's leading provider of sustainable dining services and gourmet catering for independent schools and private colleges. SAGE also provides dining services to a select number of convents, long-term care facilities, and conference centers. SAGE is an independent, management-owned company whose growth is powered by the talents of incredible managers. Since the creation in 1990, SAGE has grown by providing clients with personal attention, superior service, and unbelievable food while providing the management team a fun work environment and opportunities for personal and professional growth. Come join the fastest growing team of food service professionals. We have locations and opportunities coast to coast. Recruiting for: Nationwide opportunities in private schools and private colleges: Food Service Directors - Executive Chefs - Catering Managers - Assistant Food Service Directors - Lead Cooks - Sous Chefs. Sorry, no externships!
Thomas Ankner '98 District Manager 1402 York Road, Suite 100 Lutherville MD 21093 [email protected] (410) 339-3950 Michael Francis Regional Manager - Northeast Region [email protected] Gary Fugman District Manager [email protected]
Salinas Restaurant and Tapas Bar www.salinasnyc.com Table 53 Contemporary Spanish Cuisine with Two Stars from New York Times. Best New Restaurant in 2011 awarded by Esquire C Magazine. Recruiting for: Culinary Externs (2)
Luis Bollo Chef/Partner 136 9th Avenue New York NY 10011 [email protected] (551) 998-9212 Yeonsoo Kim Administrative Assistant [email protected]
School of Hotel Administration/The CIA Alliance www.shacia.org Table The Cornell University School of Hotel Administration offers BPS graduates with several years of work experience and an ongoing interest in hospitality management the opportunity to complete a Masters of Management in Hospitality tuition free, through the Kanders Food & Beverage Assistantship. Recruiting for: Interested students!
Emily Franco Director 1946 Camps Drive - 459 Roth Hall Hyde Park NY 12538 [email protected] (607) 342-1545
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 46 Fall Career Fair - November 4, 2014 Sea Island Company www.seaisland.com Table 4 Sea Island is an exceptional resort destination, appealing to those who appreciate extraordinary service and gracious hospitality. C Featuring four Forbes Five-Star experiences: The Cloister at Sea Island, The Lodge at Sea Island Golf Club, The Cloister Spa, BP and the Georgian Room restaurant, as well as an extensive array of nature adventures and stimulating recreational experiences, Will Interview Sea Island entices families, outdoor buffs, activity enthusiasts, and those who just want to refresh and renew at the Spa and Wednesday Fitness Center.
Located on the coast of Georgia, Sea Island is an outdoor play land 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, offering 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; a recent transformation of the resort has served to marry its storied history with unparalleled twenty-first century amenities. Recruiting for: Culinary Externs - Baking & Pastry Externs - Baker 1 - Baker 2 - Full-Time Cooks for 2015 (all levels) - Sous Chef.
Margaret Harris Senior Recruiting Manager 100 Cloister Drive Sea Island GA 31561 [email protected] (912) 638-3611 (912) 364-3961 Jonathan Jerusalmy Resort Executive Chef - Culinary Director [email protected] Daniel Zeal '03 Chef de Cuisine [email protected]
The Sea Pines Resort www.seapines.com Table 23 The Sea Pines Resort, a world-class destination on Hilton Head Island, offers something for everyone. The resort features 15 C 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 Will Interview embracing the Atlantic Ocean and an impressive marina, the Harbour Town Yacht Basin. Golf lovers can tee off at famed Harbour Wednesday 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.
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
Ryan Hicks Restaurant Chef
Monika McDonald Director of Human Resources 32 Greenwood Drive Hilton Head Island SC 29928 [email protected] (843) 842-1887
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 47 Fall Career Fair - November 4, 2014 SH Group www.baccarathotels.com Table 14 SH Group: SH Group, an affiliate of Starwood Capital Group is a global hotel brand management company developing the 1 Hotels & Resorts, a lifestyle brand focused on community, social and environmental responsibility, and the luxury Baccarat Hotels; 5 hotels under construction.
SH Group provides Starwood, the privately held global investment firm, with in-house design and hotel operations expertise.
1 Hotels: A lifestyle hotel brand inspired by nature, 1 Hotels has a wild spirit and a lofty vision: to capture the beauty of nature in a hotel experience while creating a platform for socially-conscience hospitality. 1 hotels brings sustainable design and architecture together with extraordinary comfort and an unrivalled level of service. 1 Hotels, which will launch in 2015 with the opening of exclusive properties in Manhattan, Brooklyn and Miami’s South Beach, was developed with the simple idea that nature is beautiful and we all need to work to keep it that way. Each 1 Hotel upholds this vision by focusing on being more than a brand, but a cause.
Baccarat Hotels & Resorts: Drawing upon the 250-year history of the iconic French crystal maker, Baccarat Hotels & Resorts delivers a distinctive, personalized experience in the world’s most illustrious locales. Baccarat Hotels & Resorts will launch in 2014 with the opening of its flagship property in New York, followed by Rabat, Morocco in 2015. Distinguished by a singular sense of glamour and celebration, as well as a groundbreaking vision of modern luxury, Baccarat Hotels & Resorts sets a new standard for the ultimate lifestyle experience—reimagining excellence through impeccable service and inspired artistry. Additional information on Baccarat and on careers can be found at baccarathotels.com. Recruiting for: Ched de Cuisine - Pastry Chef - Pastry Sous Chef - Sous Chef - Pastry Cook - Butcher - Chef de Partie - Commis - Prep Cook
Milet Lukey Area Director of Human Resources 1140 Avenue of The Americas, 5th Floor New York NY 10036 [email protected] (646) 595-1425 Anthony Bucco Executive Chef 1 Hotels Central Park
Shea Gallante Executive Chef Baccarat Hotel & Residences New York [email protected]
Soho House New York www.sohohouseny.com Table 19 Soho House was founded in London, in 1995, as a private members’ club for those in film, media and creative industries. We have C since expanded to include Houses across Europe and North America, as well as restaurants, cinemas, spas and hotels. We are passionate about our food and love to invest in our chefs and do so through training, local and overseas tastings, sourcing trips, visits from inspirational guest chefs, providing cookbook and magazine libraries, and members’ events. Recruiting for: Line Cooks - Prep Cooks - Pastry Cooks. (Sorry, no openings for Culinary Externs at this time.)
Kate Barry Chef Recruitment Manager [email protected] Joanna Targonski Human Resource Manager 29-35 Ninth Avenue New York NY 10014 [email protected] (212) 627-9800 (646) 253-6294
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 48 Fall Career Fair - November 4, 2014 STARR Restaurants & STARR Events www.starr-restaurant.com Table 9 Founded in 1995 by Stephen Starr, Philadelphia-based Starr Restaurants is one of the fastest growing multi-concept restaurant C M companies in the country. Starr Restaurants in Philadelphia include Alma de Cuba, Barclay Prime, Buddakan, Butcher and Singer, Continental, Continental Mid-Town, The Dandelion, El Rey, El Vez, Frankford Hall, Jones, Morimoto, Parc, Pizzeria Stella, Pod, Talula's Garden and seasonal food-stand SquareBurger. Morimoto and Buddakan are two highly popular restaurants in New York City's thriving Meatpacking District. Starr Restaurants expanded to Atlantic City, NJ, with Buddakan and Continental restaurants at the Pier Shops at Caesars in 2006 and to Fort Lauderdale, opening Steak 954 at the W Fort Lauderdale in 2009. Makoto at the Bal Harbour Shops opened in 2011. STARR Events is the group's full-service catering and special events division, managing projects including Granite Hill at the Philadelphia Museum of Art and Rat's Restaurant at Grounds for Sculpture. Stephen Starr has earned numerous awards and accolades, and was named “Restaurateur of the Year” by Bon Appétit magazine in 2005 and Zagat Survey New York City in 2007. Starr also received the TimeOut New York Readers’ Choice Award for “Best New Out-of-Town Restaurateur” in 2007. For more information, please visit www.starr-restaurant.com. Recruiting for: Culinary Externs (Morimoto and Buddakan) . Line Cooks - Prep Cooks - Pastry Cooks - Bakers - Sous Chefs - Sushi Chefs - Pastry Chefs - Restaurant Managers - Catering Sales Managers - Event Managers
Venus Cheung Senior Talent Acquisition Manager 134 Market Street Philadelphia PA 19106 [email protected] (267) 886-1265
Sterling Affair www.sterlingaffair.com Table 74 Sterling Affair is a premier off-premise catering company. Innovative, fun and fresh catering focusing on local ingredients and top C trends. We cater to New York City, Long Island, New Jersey and Westchester. This position is for our commissary kitchen in BP Carlstadt, NJ. Prior catering experience is preferred. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary Cooks - Pastry Cooks Wednesday
Jennifer Roche '03 Culinary Director 100 Commerce Road Carlstadt NJ 07072 [email protected] (201) 372-0734 (201) 372-0745
SusieCakes www.susiecakes.com Table 26 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 BP rapid expansion and growth. This is a fantastic, ground level opportunity for hospitality professionals who are passionate about the Will Interview industry, superior service and baked goods. Wednesday Recruiting for: Baking & Pastry Externs - Full-Time Pastry Cooks
Esther Newman Director of Human Resources 1748 Berkeley Street Santa Monica CA 90404 [email protected] (310) 453-2253
TAO Group www.taogroup.com Table 82 The TAO Group is a leading restaurant and nightlife company that develops, owns and operates many of the most successful food, beverage and nightlife entertainment venues in the United States. Will Recruiting for: Sous Chefs - Pastry Chefs - Line Cooks - Sushi Chefs Interview Wednesday
Lauren Kramer Human Resources Coordinator 1350 Avenue of the Americas - Suite 710 New York NY 10019 [email protected] (212) 399-6000 (212) 399-3263 John Villa Corporate Chef [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 49 Fall Career Fair - November 4, 2014 Tarrytown House Estate & Conference Center www.destinationhotels.com Table 79 Tarrytown House Estate & Conference Center is a proud member of the Destination Hotels & Resorts. Overlooking the majestic C Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet BP the standards of the present, blended with the gracious charm and history of the estate's past. Less than 24 miles from New York Will Interview City, our hotel has a superb location in the heart of historic Westchester County. Wednesday
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 (2015) - Sous Chef - Restaurant Cook
Danielle Beshears '12 Pastry Chef
Lourdes Harkins Area Human Resources Director 49 East Sunnyside Lane Tarrytown NY 10591 [email protected] (914) 591-3121 John Peper '05 Executive Chef [email protected]
Top of the Hub www.topofthehub.net Table 126 One of Boston's finest dining establishments, the award-winning Top of the Hub features outstanding cuisine, impeccable service, C and a sophisticated ambiance. Soaring 52 floors above the Back Bay, the restaurant and adjoining Skywalk Observatory offer BP guests a spectacular view of the Boston Skyline from every table. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Positions for Graduates Wednesday
Rory Hogan '09 Sous Chef 800 Boylston Street Boston MA 02199 [email protected] (617) 437-6988 Brian Smith Assistant Purchaser
Triomphe Restaurant - Iroquois Hotel www.iroquoisny.com Table 69 Triumph Hotels operates six hotels as diverse and distinct as the city surrounding them. From traditional luxury to graceful C elegance to downtown chic, each of our six boutique hotels in New York City delivers a unique experience inspired by the personality and character of its neighborhood. Triomphe Restaurant is headed by Chef Florian Wehrli and offers a 21st century approach to fresh and healthy French-American cuisine with an intimate atmosphere, discreetly set in the epicenter of midtown Manhattan. Recruiting for: BOH and FOH positions in all areas of the hotel (including front desk, sales, and housekeeping)
Lucy Sun HR Director 49 West 44th Street New York NY 10036 [email protected] (212) 453-4023 Florian Wehrli Executive Chef [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 50 Fall Career Fair - November 4, 2014 Trump National Hudson Valley www.trumpnationalhudsonvalley.com Table 97 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. Will Interview Clubhouse Facilities Include: Wednesday 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: Line Cooks - Pool House Café Line Cooks - Banquet Cooks - Rounds People - Prep Cooks
Philip Canapini '94 Execuitve Chef 178 Stormville Road Hopewell Junction NY 12533 [email protected] (845) 223-1600 (845) 223-1696 Lisa Dempsey Food & Beverage Manager
Shsha Hawkins Sous Chef
Andy Lavine Membership Director
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 51 Fall Career Fair - November 4, 2014 Turning Stone Resort & Casino www.turningstone.com Table 101 Nestled in the heart of Central New York's scenic Mohawk Valley Region, the 1,200-acre Turning Stone Resort and entertainment C complex is just 35 miles east of Syracuse Hancock International Airport. The resort features four hotels with more than 700 rooms, BP five golf courses, two spas, 21 dining options, a world-class casino, cabaret-style showroom, 5,000-seat Event Center and more Will Interview than 100,000 sq ft of flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened Wednesday within the last two years.
Leading travel organizations keep showering awards on Turning Stone.
With two AAA 4-diamond hotels (the first and only resort in New York State to earn that distinction) and other diamond award- winning facilities, the Turning Stone Resort complex has earned 18 diamonds from the American Automobile Association in 2007 - more than any other resort east of Las Vegas! And The Lodge at Turning Stone was honored by Condé Nast Johansens, one of the world's leading luxury travel authorities, as its "Most Excellent Resort" for the USA and Canada.
Approximately 21 food outlets, including Banquets, Clubhouse, Café Style, Fine Dining Restaurants, Casual Restaurants, Concession Stands and Corner Market- the Food Court.
Full Time, Part Time, Seasonal and Externship opportunities are available.
Students interested in externship opportunities should apply at least two months prior to the start date. You must apply online through our website. At the bottom of the main page, click on "Jobs" - "Employment" - "Search for Jobs and Apply Online." Please do not send resumes directly to Human Resources. Recruiting for: Culinary Externs - Baking & Pastry Externs - Please visit www.turningstone.com/careers for an up-to-date listing of our career opportunities.
Kevin Ford '04, '05 Executive Sous Chef [email protected] Dennis Miller Executive Pastry Chef [email protected] Karen Ramirez Senior Vice President of Hospitality [email protected] Greg Rogers Employment Manager [email protected] Helen Wellar Recruiter 5218 Patrick Road Verona NY 13478 [email protected] (315) 361-7711
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 52 Fall Career Fair - November 4, 2014 UNIDINE Corporation www.unidine.com Table 29 Unidine Corporation is the nation's most innovative and fastest growing dining management company. Every member of the C M Unidine team is driven to deliver the highest level of customer and client service and shares a belief that our approach to fresh food is fundamentally linked to health and wellness, human interaction, and social responsibility. From this common foundation, Will Interview we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations Wednesday every day. Recruiting for: Culinary Externs - Sous Chef - Chef Manager - Executive Chef - Patient Services Representative - Guest Services Representative - Dining Services Director - Operations Support Manager - Operations Support Director.
Peter Cleary '12 Director, Talent Acquisition 1000 Washington Street - Suite 510 Boston MA 02118 [email protected] (617) 456-4228 (617) 456-4428 Margaret Derby Recruiter [email protected]
Waldorf Astoria New York & Hilton Worldwide www.waldorfnewyork.com Table 25 The Waldorf Astoria is a 1400 room luxury hotel on Park Avenue in New York City. The hotel features three restaurants, room C M service, and 60,000-square-feet of banquet space. Kitchen brigade numbers 140; kitchen includes butcher, full garde manger, BP and a pastry shop.
Culinary Management Development Program: This position will teach and train an individual all aspects of hotel culinary operations and skills needed to assume a senior management position in a large operation. The Trainee will participate in a general rotation and training through all management roles in culinary departments in the hotel. Recruiting for: Culinary Management Development Program
David Garcelon Culinary Director 301 Park Avenue New York NY 10022 [email protected] (212) 872-4760 David Mammina '12, '13 HR Representative - Previous Chef [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 53 Fall Career Fair - November 4, 2014 Walt Disney World www.disney.com Table 116 Imagine joining a culinary team that includes more than 250 world-renowned chefs, gaining restaurant experience in one of our C more than 300 food and beverage locations that specialize in cuisines from around the world, and obtaining the skills you need to BP advance in the culinary industry. Will Interview Wednesday 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, November 3, at 9:15 PM in the Danny Kaye Theatre. Recruiting for: Culinary Externs - B&P Externs - Graduate Positions
Pauli Milotte Chef Recruiter 1515 Lake Buena Vista Drive Lake Buena Vista FL 32825 [email protected] (407) 938-1610 (407) 934-6878 Gretchen Hanson Team Leader
Barry Montiville Chef - Disney Hollywood Studies @ Mama Melrose
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 54 Fall Career Fair - November 4, 2014 Westchester Country Club www.wccclub.org Table 7 The Westchester Country Club, built as the Biltmore Hotel in 1922, is currently a Platinum Club and ranked 12th in the country out C of 4000 private Clubs. A sportsperson’s paradise incorporating a year-around resort was the vision of hotelier John Bowman when BP he opened the Westchester Biltmore Country Club in 1922. The Westchester Country Club is located in Rye, New York, 2 miles Will Interview away from the Long Island Sound. The country club is only a 45-minute train ride to New York City; an easy day trip! Country club Wednesday members enjoy access to two beautiful 18-hole golf courses, a 9-hole family golf course, tennis courts, squash courts, a fitness center, and a large family pool. The Beach Club, a summer favorite, opens from Memorial to Labor Day. It is located 2.5 miles from the Main Club, and offers a variety of water related activities and dining options. Throughout the summer the Westchester Country Club hosts a variety of social and banquet events including: golf and tennis tournaments, weddings, family events and parties, lobster nights, the Beach Club Luau, the Family Pool Party, kid’s crafts, the Big Little Show and more…. Westchester Country Club has three main dining areas open for breakfast, lunch and dinner including: the fine dining room, the Sports Grill and the terrace overlooking the golf course. Also, the dining services cater to a variety of Golf events. Recruiting for: Culinary Externs and Baking & Pastry Externs - Seasonal and Full-Time Culinary Positons for 2015 - Full- Time Banquet Chef Position 2015.
Anne Catherine Nielson Director of Human Resources 99 Biltmore Avenue Rye NY 10580 [email protected] (914) 967-6000 (914) 798-5341 Joseph Albertelli '05 Executive Chef [email protected] Gerald Ford '01, '03 Executive Sous Chef [email protected] Cara LaRocca Pastry Chef [email protected] James Schulz '04, '06 Director of Outlets [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 55 Fall Career Fair - November 4, 2014 White Lodging www.whitelodging.com Table 121 White Lodging is dedicated to its mission of maximizing the value of every asset as well as its core values of growth, C M accountability, ethics, impact, reliability and genuine care. This has led White Lodging to become one of the largest and fastest- growing independent hotel ownership, development and management companies in the country, with more than 170 managed Will Interview hotels across 21 states. At White Lodging, we treat our restaurant portfolio as if each restaurant is a stand-alone venue run by an Wednesday award-winning food and beverage team; there just happens to be a hotel attached. That means we can really focus on the food, atmosphere, and experience, and give our directors of food and beverage and chefs the ability to be creative. Chefs like our own Chef Rino Baglio, one of 21 chefs in the world to receive the first Master Chef F.I.C. Certification awarded by the World Association of Chefs Society. We are proud of our teams’ many achievements such as the 2013 Marriott Food & Beverage Excellence Award and being designated a certified training store for TGI Friday’s.
In the next 24 months, White Lodging will have more than 20 additional openings as the company moves forward to reaching $1.5 billion in managed sales and more than 200 premium-branded hotels by 2015. Recruiting for: Culinary Externs (at approved sites) - OTE Sales Manager - Cluster Sales Manager - Restaurant Manager II - Department Manager - Event Manager - Banquet Manager - F&B Service Manager - Event Ops Manager - Sous Chef II
Sara Acuna Teaneck Marriott
John De Souza Executive Chef - Teaneck Marriott [email protected] John Randall Regional Vice President - Full Service 701 East 83rd Avenue Merrillville TN 46410 [email protected] John Rudolph Executive Chef - Milwaukee Marriott [email protected] Graham Weber '98 Executive Chef - Louisville Marriott [email protected]
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 56 Fall Career Fair - November 4, 2014 Whole Foods Market - Northeast Region www.wholefoodsmarket.com Table 112 Whole Foods Market attracts people who are passionate—about great food, about the communities they live and work in, about C M how we treat our planet and our fellow humans—and who want to bring their passion into the workplace and make a difference. BP Our core values guide Whole Foods Market’s purpose: We sell the highest quality natural and organic products available. We satisfy, delight and nourish our customers. We support Team Member happiness and excellence. We create wealth through profits and growth. We serve and support our local and global communities. We practice and advance environmental stewardship. We create ongoing win-win partnerships with our suppliers. We promote the health of our stakeholders through healthy eating education. Even with over 70,000 team members in three different countries, our idealism and commitment to our core values are as strong as ever. (Sit in on a meeting and you’ll hear team members asking questions like “How does that action support our Core Values?” It’s a tough crowd!) We’re out to prove that a company can do well by doing good—especially when the doing comes from the heart. Join our team and help Whole Foods Market bring about change in the marketplace that we hope will lead to good things for you and us and the planet. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Bakery - Prep Foods - Management and Team Member Positions
Rachel Lee Metro Educator [email protected] Matthew Nangle Prepared Foods Associate Coordinator [email protected] Ariana Ruiz Training and Recruitment Coordinator [email protected] Christy Taylor '01 Bakery Coordinator [email protected] Kelisha Thompson Regional Recruiter 930 Sylvan Avenue Englewood Cliffs NJ 07632 [email protected] (201) 657-2752 (512) 404-3815
Whole Foods Market - Mid-Atlantic Region www.wholefoodsmarket.com Table 113 Tired of working long hours at a thankless job? We are Whole Foods Market and we are looking for culinary professionals! We are C the leading retailer of natural and organic foods with transparency and integrity. Bring your creative and entrepreneurial spirit to a BP company poised to grow exponentially. Come and work for a "Fortune 100 Best Company to Work For" for 17 years in a row! We offer medical insurance, dental, vision, 401K, discount purchase card, discounted employee stock purchase program, and tremendous growth potential from within. Recruiting for: Culinary Externs - Sorry, no Baking & Pastry Externship positions at this time. We currently are looking for Culinary and Baking/Pastry Professionals for the following positions: Prepared Foods and Bakery Team Leaders, Prepared Foods and
Jesse Prepared Foods Coordinator - Mid-Atlantic Region
Laurent Dallot Store Team Leader - Philadelphia, PA [email protected] Dale Stirzel '96 Store Team Leader - Plymouth Meeting, PA MD [email protected] (703) 887-1277 (610) 832-0014
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 57 Fall Career Fair - November 4, 2014 Winged Foot Golf Club Table 38 Winged Foot Golf Club is a highly prestigious golf club with a high profile membership. It has two 18-hole golf courses that are C ranked as some of the best in the nation. We do everything from traditional club fare, large banquets, and weekly corporate BP outings to high-end, modern a la carte dining. Recruiting for: Culinary Externs - Baking & Pastry Externs
Nick Sorrentino '98, '00 Chef de Cuisine 851 Feinmore Road Mamaroneck NY 10543 [email protected] (914) 698-8400 (914) 698-6470
Woodloch, Inc. www.woodloch.com Table 108 Family Resort - Country Club - Destination Spa. C BP This exceptional Poconos resort, nestled in a pristine mountain lake setting, is regarded as one of America's "Best All-Inclusive Family Resorts." Woodloch has been owned and operated with pride by the Kiesendahl Family since 1958. Their traditional warm hospitality has been nurturing and embracing the spirit of spending quality time with family and friends for over fifty years. This Pocono Mountains resort provides a four-season, fun-filled, lakeside escape. Recruiting for: Culinary Externs - Baking & Pastry Externs - Pastry Positions
Stevan Sundberg Corporate Chef 731 Welcome Lake Road Hawley PA 18428 [email protected] (570) 685-8562 Josh Tomson '98 Executive Chef [email protected]
Woodway Country Club www.woodway.rog Table 124 Located in picturesque lower Fairfield County, CT, Woodway Country Club offers exceptional facilities and services to its members C in three locations. The Main Club House with three dining rooms, banquet facility, and 18-hole golf; the Pool House with a casual café; and the Beach Club which is located on the Long Island Sound. Will Interview Recruiting for: Culinary Externs - Full-Time and Part-Time: Culinary Grads - Front-of-the-House - Sous Chefs. Wednesday
Jeff Raider '93 Executive Chef 540 Hoyt Street Darien CT 06820 [email protected] (203) 322-1661 (203) 329-7150
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 58 Fall Career Fair - November 4, 2014