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Fall Career Fair November 8, 2011

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Fall Career Fair November 8, 2011 www.abigailkirsch.com Table Abigail Kirsch - Pier Sixty 22 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. It’s Off Premise Catering Division brings the same standard of distinctive food service to any other location a client may choose. Locations include Tappan Hill Mansion in Tarrytown, two venues at The New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and The Lighthouse. Recruiting for: Culinary Externs - Baking & Pastry Externs - Part- time and Full-time Cooks - Culinary Crew Leaders Luisa Marciano Corporate Director of Human Resources 81 Highland Avenue Tarrytown NY 10591 [email protected] (914) 631-3030 (914) 366-8964 Phillip DeMaialo Executive Chef - Pier 60 and The Lighthouse [email protected] Alexis Kaufmann-Herron '05 Kitchen Operations Manager/Pier 60 & Lighthouse Sarah Saracino Human Resources Manager [email protected] www.acfchefs.org Table American Culinary Federation 29 The A.C.F. is the premier organization of professional chefs in the nation. The A.C.F. is the culinary leader in offering professional resources in training and apprenticeship as well as accreditation at all levels. Recruiting for: Membership. Albert Pijnappel 180 Center Place Way St. Augustine FL 32095 (800) 624-9458 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 8 2011 www.piernine.com Table Anthony's Pier 9 17 Hiring CIA students as Banquet Servers while you are attending the CIA. Make your own schedule! Position saved for you while C you are on externship. $12.00/hour. Car pool drivers earn $10.00/day! Will Interview We provide a comfortable working environment with flexible scheduling that allows for vacation time, holidays and externship Wednesday leave. Anthony's Pier 9 is the premier catering facility for all social events in the Hudson Valley. Our facility boasts of three separate ballrooms capable of accommodating a minimum of 200 guests in each. Recruiting for: Banquet Servers Robert Nicol Manager 2975 US Route 9W New Windsor NY 12493 [email protected] (845) 565-3390 (845) 565-9451 Lucas Chyla Director of Human Resources [email protected] www.aramarkcollegerelations.com Table ARAMARK 44 C ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and M career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. Will Interview In FORTUNE magazine's 2010 list of "World's Most Admired Companies," ARAMARK was ranked number one in its industry, Wednesday consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK also ranked first in its industry in the 2007 and 2009 FORTUNE 500 surveys. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Recruiting for: Culinary Externs (Fenway Park and Citifield) - Executive Chef (Boston, MA) - Line Cook - Prep Cook - Hospitality Management (Front-of-the-House) - Food Service Director Matt Bucher Talent Acquisition Manager [email protected] Mary Faris Talent Acquisition Manager Angela Indiviglio-Gomez Talent Acquisition Manager 1101 Market Street Philadelphia PA 19107 [email protected] (800) 999-8989 (215) 238-5920 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 8 2011 www.atriaseniorliving.com Table Atria Senior Living Group 37 Headquartered in Louisville, KY, Atria Senior Living is one of the nation’s largest providers of senior living services. With more than M 120 retirement and assisted living communities in 27 states, Atria is committed to providing quality care for seniors in an environment that promotes dignity and independence. Employing approximately 8,500 employees nationwide, we are home to more than 14,000 seniors across the country. From coast to coast, Atria communities provide a lifestyle where seniors are able to remain as independent and active as possible, offering customized levels of assisted living services to accommodate seniors' needs. Atria’s mission is to provide exceptional service for their residents; growth, development and rewards for their employees; and viability for the long term for the company. “We strive to enhance lives and exceed expectations every day.” For additional information about Atria, including specifics about our communities, please refer to the support center website at www.atriaseniorliving.com. Recruiting for: Director of Culinary Services - Chef - Cook Jeff Bellofatto Regional Director of Culinary Services [email protected] Stacy Bergman Regional Director of Culinary Services [email protected] Tom Kennedy Recruiter 401 South 4th Street - Suite 1900 Louisville KY 40202 [email protected] (502) 779-4700 (502) 779-4744 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 8 2011 www.bandbhg.com Table Batali & Bastianich Hospitality Group & Eataly 19 Babbo Ristorante e Enoteca, opened by Mario Batali and Joseph Bastianich in June 1998, is an exuberant celebration of the best C of Italian food, wine and lifestyle. Hailed with a glowing 3-star review by Ruth Reichl of the New York Times shortly after its BP opening, Babbo has since been met with much critical acclaim, and was the recipient of the James Beard Foundation's Best New Restaurant Award for 1998. The menu is a roster of Chef Mario Batali's lusty creations, incorporating the best and freshest seasonal produce, Italian cheeses, meat, game and seafood, accented with fine Italian olive oils, traditional aceto balsamico and many unusual ingredients that will surprise and delight. The wine list represents one of the most extensive and intelligent collections in the city, and indeed the country. Modeled to look like an Italian train station, OTTO, meaning "eight" in Italian, is located on the corner of 8th Street and Fifth Avenue, in the historic One Fifth Avenue building, just steps away from Washington Square Park. An Art Deco masterpiece, One Fifth Avenue was built in 1927 and opened its doors on January 1, 1928. Originally a hotel, the building is now completely residential. OTTO sits comfortably on the ground floor in the space that fabulously legendary restaurant, One Fifth, once occupied. Mario Batali and Joe Bastianich opened OTTO in 2003 and it quickly became the buzzing neighborhood hotspot for everyone ranging from foodies to local college students and families to everyone in between. OTTO has combined the elegance of an Italian enoteca with the fun bustle of a crowded Italian train station. Open daily from 11am to midnight, OTTO is perfect for a quick snack, a lingering meal, a big group, a family night out or even a large social gathering. With marble-topped standing tables, the enoteca area is great for meeting new people and for grabbing drinks and antipasti with a group of friends. The classic dining room seats over 150 guests and the lively music and cool vibe bring everyone a smile from their first bite of salumi or griddle-cooked pizzas to their last spoonful of creamy, homemade gelato. OTTO has carried on the One Fifth Avenue tradition of excellence, swank and overall enjoyment. Del Posto is the ultimate expression of what an Italian restaurant should be. Joe Bastianich, Lidia Bastianich and Mario Batali represent a convergence of different styles and experiences. The restaurant concept generated at Del Posto can best be described as trans-generational: an expression of the evolution of cuisines, menus, service and ambiance that have characterized the history of the Italian dining experience in this country. Del Posto creates the highest quality dining experience in what is one of the greatest indoor spaces in New York City. Without projecting stilted formality, Del Posto creates an ambiance filled with warmth buoyancy and lightheartedness of the Italian spirit. Del Posto is an approved B&P externship site. Lupa Osteria Romana opened its doors on October 1, 1999 under the partnership of Jason Denton, Mario Batali and Joseph Bastianich, and Mark Ladner. The idea behind the four men was to open a casual restaurant specializing in Roman trattoria fare of the highest quality at a moderate price. The restaurant has met its promise, offering a unique dining experience with a true "Lupa" dimension. Under the direction of Mark Ladner, executive chef, the menu at Lupa has received rave reviews from many prominent critics, magazines and newspapers. We have a salumeria that serves Italian artisan meats and cheeses, house-made products such as canned tuna and guanciale, and a kitchen that is dedicated to creating and serving dishes of the freshest ingredients. The kitchen's concept is to create dishes as traditionally Roman as possible, while skillfully substituting and supplementing ingredients that are out of season or unavailable in New York. The result is a Roman menu with a New York balance.
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