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Job Postings as of March 9, 2010
We are always happy to be part of your careers and we are here to help. Be sure to read our weekly job postings updates, as you never know what new opportunity awaits you. To receive job postings via email, fill out the alumni update form.
Scholarship Opportunities
Scholarships available for students studying baking/pastry art, West Allis, Wis. – Are you or someone you know pursuing a career in the Baking/Pastry Arts? The Wisconsin Bakers Association (WBA) has a national scholarship opportunity available for students in that field. In addition, the WBA has the WBA Scholarship available for Wisconsin students who would like to continue their education in the baking field.
The Wisconsin Bakers Association (WBA) has the information available for our WBA Scholarship and the 2010 Robert W. Hiller Scholarship. The applications are available on our web site at www.wibakers.com. We started a scholarship in Robert Hiller's name after all the dedication he has given to the baking industry through the years. Contact the WBA Member Services Center if you have any questions. Have a great weekend!
Culinary Opportunities
Lodging Announcement – Seeking one person to rent my trailer in south Boulder. Six months but possibly longer. It is a fairly spacious trailer and furnished. It is in a nice simple trailer park with nice neighbors and a pretty setting. It is quite comfortable inside even though the outside is in need of attention.
The rent is a good deal. 400 a month which includes water (well) plus utilities (gas stove and electric heat and water). I want a responsible, non substance abuse person and non smoking. I require first, last and a 200 dollar deposit. Please call me at 904-824-9439 anytime. – Dr. Kevin Alen
Vince DeFinis Scholarship Program – From the National Association of Catering Executives (NACE) regarding the Vince DeFinis Scholarship Program: Two $10,000 scholarships will be awarded at the 2010 NACE annual convention. Details of the scholarship are on the website or contact dorian@culinaryschoolrockies.com. Deadline for applications is April 1, 2010.
The National Association of Catering Executives (NACE), www.nace.net is the oldest and largest professional association dedicated to all aspects of the catering industry. For more information, visit www.nace.net.
Get Hands-on Experience Cooking for Grateful Volunteers – Become one of the most popular volunteers on our ecological restoration projects happening this year in and around Boulder and Fort Collins. We design, crew lead, cook for and organize 29 outdoor projects from May – October, using all volunteer power. Projects range from one day (breakfast – lunch) to 4 day camping trips in the mountains (breakfast, lunch and dinner). Come meet other WRV volunteers March 10 at our logistics training!
These projects are a great chance to get experience in and have fun planning menus, budgeting, organizing logistics and cooking for groups from 15 up to 130. We have support cooks to help set up, prep food, serve and clean up with you. Please consider volunteering your talents and skills for hungry grateful volunteers in the great outdoors. Please go to www.wlrv.org to find out more and take a look at our schedule. Questions? Call Mary Eldred, Volunteer Manager at 303-543-1411. Wildlands Restoration Volunteers. A local 501 (c) (3) non-profit, serving the Front Range.
Fantastic Community Project – About C.U. Going Local: We are a student group that promotes local, sustainable food on campus and in the Boulder Community. Our goal is to promote environmental responsibility, self sufficiency, community development, and an awareness of the issues regarding our food production system.
Our mission: CU Going Local is a committed group of university and community members brought together by our common desire to create a more sustainable world through relocalizing our community. Through our most fundamental necessity—the food we eat—CU Going Local strives to combat global environmental and social problems through community-based initiatives.
Why Community Gardens:
- Meet your neighbors and build community.
- Grow healthy, organic food to eat.
- Increase environmental sustainability of your neighborhood.
- Save money on food, and avoid supporting monopolizing food corporations.
- Gardening is great exercise.
- A great form of creative expression, therapy, rehabilitation, and education.
- Prepare for a future in which we must produce more locally, because of peak oil and climate change.
- Makes your neighborhood more beautiful, and preserves green space.
- It's fun and rewarding!
Project Description: We have partnered with Boulder Housing Partners (BHP), an affordable housing organization, to develop community gardens near their low-income housing. These gardens will be placed on BHP undeveloped land, in order to target residents of affordable housing who are not typically exposed to local, organic food because of cost and accessibility. We hope to model the gardens after those set up by Growing Gardens in the Boulder area. Our goal is to engage the community in this process as much as possible. We plan to develop about 40 individual plots of about 100 square feet. At this point, we have the land, organizational support, a model for how we hope to do it, and some community buy-in. Now all we need is funding of some sort for the initial capital costs.
Time Frame: The time frame for this project is dependent on many factors. We very much hope to set up the gardens for the summer of 2010. First, we have to organize the community and gauge interest. Next, the timing is most dependent on our ability to secure funding. This may be one of the biggest barriers to the project. Finally, the actually construction of the project will take a bit of time. Therefore, we are not sure exactly how long it will take, but we will work as fast as possible to implement it for the coming growing season.
If you have any other questions, please let me know! Thanks so much.
Bryant Mason
University of Colorado, Boulder
President, C.U. Going Local
970-481-5833
Volunteers Needed, Growe Foundation – We are still continuing to pilot cooking classes at Creekside Elementary on Wednesday mornings 7.30-9.00 am. We use a cooking cart in the cafeteria and it's great fun. It would be a great help if you could let people you think who might be interested know about the opportunities. Contact Bryce Winton Brown at bryce@growefoundation.org, (303) 564 0133. www.growefoundation.org
Denver Food & Kitchen Expo – This new expo will feature the best of Colorado food, beverages, kitchen gadgets, chef competitions, and more at the Colorado Convention Center, October 8-10, 2010. This show will feature all things related to food, beverages, kitchens and cooking in one convenient central location, and at a strategic time of year when people are enjoying the harvest season, and the preparation and enjoyment of fresh, locally produced foods and food items.
This expo also will serve as a premier indoor "farmer's market" to close out the 2010 growing season. Expo visitors will find an entire show floor of vendors offering fresh food items, prepared food items, beverages, kitchen equipment, gadgets, and supplies, kitchen and outdoor living designers and products, Chef's Table (book signings, career advice about becoming a chef, informational questions and answers about food preparation), and food competitions! Booth prices begin at $475. For more information contact Chef Walter Neuhold, (970) 223-4004 or e-mail expo@ProfessionalChef.com.
Kitchen Space to Rent, Ft. Collins – Gilberto's Gourmet Goodness has opened a commissary kitchen in Fort Collins. This has been something that Jay and Danielle, owners of GGG, have wanted to do for quite some time. The couple has gone into business with Jay's older brother and his wife in order to launch the Brown Dog Family Kitchen. The facility is located at 3512 South Mason Street, which is directly behind the Breakfast Club restaurant.
Not only will we be producing all 8 of GGG's salsas and sauces there, but we will be developing a catering menu for special parties/events, business lunches, etc. Additionally, we will be renting the kitchen out at an hourly rate to licensed manufacturers that need a facility to produce their products. The equipment available to renters include two 40 gallon steam jacketed kettles, a double oven with a 10 burner top, two walk in refrigerators, dishwasher, etc. Please contact Jay at (970) 217-7072 or e-mail info@gilbertosgourmetgoodness.com if you are interested in visiting the facility.
Volunteer Opportunity Helping Hands Bakery, Longmont – This is from Travis Lockwood, current Pastry Arts Student. This is a wonderful organization and a very worthy cause. They need bakers: They do their baking on tuesday nights from 5-9. Bridget said they always need help, and would love to have anyone help who wants to. All they need is a phone call or email the day before so they can plan. http://helpinghandsbakery.org – 1820 Industrial Circle Longmont, CO. 80501
Bridget Lane – bridget@helpinghandsbakery.org, 720-300-8563
Lyons Permaculture Design Course
A two-week intensive certification course at The Farmette, Lyons, CO
March 19th – April 3rd
http://farmettepdc.wordpress.com
farmettepdc@gmail.com
303-823-2352
Catering Company for Sale – This company is a profitable, full service catering company and cooking school in Boulder County, Colorado. Low overhead costs, an experienced Manager in place and the best rent deal in Boulder County. The company has a number of repeat corporate accounts with high margins. The fully functioning facility is in fantastic condition and has a very low rent that will remain in place for four additional years. Price Only $110,000.
Lisa Brand
Office Manager
Front Range Business, Inc.
5350 Manhattan Circle, #103
Boulder, CO 80303
Phone: 303-499-6008
Fax: 303-499-6162
lbrand@frontrangebusiness.com
Co-Packing, Kitchen Network at Morrison Road Complex, Denver – Our experience and knowledge has been expanded to a new level. As of September 2009 we are pleased to announce the certification prescribed by the FDA at the University of Lincoln, NE. Elaine McFerrin, owner/coordinator Kitchen Network, Liz Phairr, and Kandy Arellano Treto, food process co-packers have completed their Certified Food Process Authority program.
Professional culinary chef, Nick Blassi, is available on site to assist you in the development of your recipes, expansion, ingredients and nutritionals, using the newest FDA compliant software. We also offer an in-house company to assist you in obtaining any jar, bottle or plastic container at the lowest prices available. Visit www.kitchennetworkdenver.com for more information.
Italian Scholarships
The Italian Trade Commission is offering $45 grand in scholarships for Italian course at International Culinary Academy.
Interesting Article About Culinary Careers Outside the Kitchen – Read the article.
Advance Restaurant Finance, LLC (ARF) – Although most lenders are restricting the flow of cash to businesses these days, ARF is still loaning money to restaurants! Check out their website for more details: www.advancerestaurantfinance.com.
Job Leads
Flagstaff House Restaurant, Boulder – Assistant Sous Chef. Someone that is highly motivated, passionate, honest and a great work ethic. If you know of anyone please pass this along. markm@flagstaffhouse.com
University of Denver – Full-time poisitons available with benefits. Prefer experience in related fields.
Please contact Nori via e-mail to DUdining@du.edu. Sodexo values workforce diversity. EEO, M/F/D/V.
A central CO dude ranch is seeking a baker for our summer season – We are located 70 miles SW of Denver and about 30 miles from Breckenridge. The season begins May 1st and runs through the fall. Applicants need not be professional bakers or pastry chefs. Instead, we are looking for applicants that like to bake, have a base knowledge and want to learn. Most importantly, applicants must be excited about the guests and the ranch activities.
Job duties include making all baked goods from scratch. We make cookies daily, yeast breads and desserts from a set menu. The baker is responsible for the cleanliness of the kitchen and cooking area. Working knowledge of food sanitation and food safety is helpful. The job includes monthly salary and room and board. Please email mands3715@gmail.com for any questions.
New Restaurant Opening in 3 weeks – Evergreen Looking for the best of the best seasoned professionals. Must have fine dining experience, wine knowledge, common sense, reliable and a groomed appearance. Cooks, Prep Cooks, Bartenders, Wait Staff, etc. Beautiful location at Evergreen Lake. Serious applicants only. Please send resume, cover letter and referrals. job-d2u2y-1634657537@craigslist.org
Cook, Berkely/Highlands – Tired of the corporate faceless chains? Ambitious and young future cooking star straight out of culinary school. We have five "Best of Westword" awards and two "5280." Looking for professional, friendly, down to earth candidate who loves what they do and strives to be the best in a family restaurant environment.
job-mpb7t-1634219218@craigslist.org
Head Chef needed at Kosher summer camp – Job description: We seek a head chef who can oversee all aspects of the food at camp. This includes:
- Menu planning
- Budgeting & ordering food & arranging for delivering
- Hiring & supervising kitchen staff
- Preparing daily meals
- Organizing "pack-outs"
- Maintaining a safe and sanitary atmosphere in the kitchen & dining room that complies with all local health guidelines
The ideal candidate:
- Understands how the food we eat is related to the broader mission of the camp.
- Is familiar with the laws of keeping kosher (Our kitchen is a dairy kitchen, and therefore most meals will be vegetarian. We have some meat grills and a meat sink, so it is possible to occasionally have a Bar-B-Que outdoors. When possible we strive to serve sustainable food (Local and organic)
- Has experience working in an industrial kitchen.
- Is looking to become part of a new institution and is looking to? grow as we add campers each year. In total, we expect to be serving 200 meals three times a day by the summer of 2012.
Compensation: $7,000-$9,000, in first summer. Healthy increase in salary in subsequent years.
Camp dates: Meals will be served throughout the summer beginning on June 7th and continuing until August 11th. The ideal candidate will begin working part-time before the summer to arrange menus and order supplies and will be ready to begin serving meals on June 7th. The candidate will be available to close the kitchen after August 11th.
Contact: Rabbi Eliav Bock, Camp director for more information or to apply for position.
About the camp: The mission of Ramah Outdoor Adventure is to provide outstanding outdoor adventure experiences that teach Jewish values and leadership skills and influence the character development of youth. Ramah Outdoor Adventure is a rustic Outdoor adventure camp located 90 minutes from Denver on a 360 acre ranch known as Ramah in the Rockies near Deckers Colorado. During our inaugural summer in 2010 we expect to run eight weeks of camper programming for up to 90 people at a time. The Ramah in the Rockies ranch has a dining hall with an attached kitchen. We believe that the food we eat at camp and the meal times play an integral role in helping to fulfill our mission.
During the summer of 2010 our campers will split their time between living at our base camp and spending time in the back-country on extended adventure trips. When at base camp, we will be providing two cooked meals each day in the dining hall for the whole camp and arranging food for one meal to be cooked and eaten by the older campers over camping stoves and open fires. For two or three weeks during the summer, the culinary staff will also need to provide a cooked dinner for up to 30 younger campers.
Every other week campers leave base camp for an extended excursion for four to five days. During the time on the excursion, there are no meals being served at base camp. Leading up to these excursions, the culinary staff will work with the trip leaders to ensure that each group is taking the appropriate provisions and will help orchestrate the "pack out."
job-4kxnv-1633666504@craigslist.org
Wanted Seasoned Catering Chef, Downtown Denver – Job Description : To be responsible for all daily operations of catering kitchen. To insure food quality, and meet all scheduled delivery leave times.
Qualifications :
- At least 2 years off-premise catering experience.
- Strong organizational, leadership, and problem solving skills.
- Sous Chef level or higher experience with fine-dinning or upscale catering and menu designs.
- An understanding of local, state, and federal health and sanitation laws.
- Must be flexible with work schedule (early mornings, late afternoons, weekends etc.)
- Must be able to work independently, but have the ability to take direction.
- Above all, must be "very reliable".
We are an equal opportunity employer. Interested candidates should reply with their resume and salary history.
Location: Downtown Denver
Compensation : Based on level of experience
job-mdwn3-1632579928@craigslist.org
Z Cuisine, Highland-Denver – An acclaimed French restaurant is looking for a Sous / Line Cook. You will work savory, pantry and hot line. Lazy & ego minded cooks need not apply. Must be available Tuesday thru Saturday for dinner service. The ideal candidate is someone who understands the importance of using local & organic ingredients in support of local farmers. Bring your energy, passion and dedication. Forward your resume to Chef Charles & Patrick. job-ssmra-1630300482@craigslist.org
Nordstrom, Line Cook, Cherry Creek – Nordstrom is a fashion specialty retailer founded on a simple idea: offer each customer the best possible service, quality, value and selection. We are dedicated to hiring outstanding individuals who share our passion for serving customers and preparing quality food and beverages.
Our people and their commitment to customer service are what set us apart. We believe in empowering you to make great decisions and to take care of your customers and career. The opportunities are endless. If you are interested in this opportunity, please visit our website at http://careers.nordstrom.com
Whole Foods Market Rocky Mountain Bakehouse – Is looking for experienced Bakers to fill multiple positions within our Bakery in Aurora, CO. We are looking for highly motivated, positive Team Members for shaping bread and working the ovens. If you have bakery experience, or have a great desire to start a career within a large scale Bakery Facility please apply.
Whole Foods Market was ranked the #18 by Forbes Magazine "100 Best Companies to Work For" this past year and this will be the 13th year in a row that Whole Foods Market has made this list! We offer a competitive wages, performance based raises, an open door policy in the work place, many opportunities for growth, and a legendary benefits package within the industry. If interested please respond to this ad. We look forward to working with you! job-qgtuj-1628534017@craigslist.org
Cake Icer/Decorator, Denver – Needed for day shift. MUST HAVE icing/decorating experience in a production facility. This is a fast-paced, fun environment that is centrally located in Denver. Reply to email with your resume for consideration. childscakes@aol.com
Brown Palace Hotel Culinary Positions – The historic, 4-Star, 4-Diamond Brown Palace Hotel managed by Quorum Hotel & Resorts and located in the heart of downtown Denver, Colorado.
We have immediate openings for COOKS in The Ship Tavern Restaurant, Ellyngton's, the Palace Arms, and the Pastry Kitchen. Both entry level and intermediate level positions are available. We are looking for candidates with a flexible schedule, the ability to work in a very fast paced environment, someone who owns their own knives, and excellent hospitality skills.
To apply for the culinary opportunity you most prefer, please go to https://www.vscyberhosting.com/brownpalace to submit an application.
Upscale, Popular, Italian, Eatery, Boulder – Line Cooks Looking for responsible persons to work the BOH. Persons who possess leadership qualities and a passion for food with creativeness, who can also lead along-side our Chef and a team of 14 staff members. If your looking for a career opportunity that challenges industry standards please send resume.
job-cvpev-1636090859@craigslist.org
Early Morning Baker/ Prep Cook, Littleton – Experienced early morning baker/prep cook needed for new Coffee and Wine Bar in Littleton. Exciting opportunity to use your creativity to help us build our dessert menu. Must love early mornings, shift starts at 4:30am, 5 days a week. Please reply with resume and desired hourly wage.
job-jak24-1624314903@craigslist.org
Big Fat Cupcake, Cherry Creek North – Immediate openings for three (3) career minded,
energetic, entry level positions, very fast paced, must be able to work a four (4) day week. Pastry experience a plus, but not necessary. Apply in person M-F, 2-4pm only
Cafe Bisque, 224 Union Blvd – A local bistro celebrating 7 years serving American cuisine, (breakfast, lunch and dinner), is seeking a full time chef position. The cuisine is chef driven with an open kitchen. Candidate must be composed and works well under pressure. Company is going through a positive transition and must be patient and helpful during this transition. Cafe Bisque has been voted, "best brunch" 5280, "best restaurant" Denver Post, and "best new menu" Westword! Possible candidate will posses the following:
- Very serious candidates only please apply
- Well skilled in all types of food service and expertise
- Clean, well groomed
- Minimum 2 years kitchen management & food service/culinary expertise
- At least a 2 year commitment
- Obtain culinary skills
- Ultimate guest satisfaction
- Enjoys and appreciates the responsibilities of a chef
- Impeccable attention to detail
- Passion & dedication to creating outstanding food
- Excellent leadership and communication skills
- Professional
- Flexible
- Maintains a clean work environment
- Independent, and works well solo
- Dependable
- Reliable
- Punctual
- Source of transportation other than, bike, bus, and relying on others
- Self motivated
- Hands on
- Help build customer relations and dining experience
- Work all holidays and special events
- Deligate to kitchen staff daily of responsibilities & expectations
- Advanced knowledge of restaurant financials, BOH controllable costs, (food, labor, par lists, inventory management, cost control) and kitchen schedule consisting of 2 cooks and 2 dishwashers
- Update and maintain recipe book
- Willing to work 50 plus hours a week
- Experience in building and maintaing a comprehensive kitchen training program
- A criminal and back round check and periodic drug screening, (excluding Marajuana)
- Preferably a non-smoker
$30,000 annually, full paid dental, 2 weeks accrued paid vacation, and potential future profit sharing as sales increase.
Hours:
Monday: 8:30am-2:30pm
Tuesday: OFF
Wednesday: 8:30am-2:30pm/4:30-close
Thursday: 8:30am-2:30pm/4:30-close
Friday: 8:30am-2:30pm/4:30-close
Saturday: 8:30am-2:30pm/4:30-close
Sunday: 8:30am-2:30pm
Please email resume to saucyida@msn.com or apply in person at Cafe Bisque, 9am-2pm, Tuesday-Friday.
Arugula Restaurant, Boulder – Experienced line cook needed at Arugula Bar e Ristorante. New restaurant with great reviews and reputation. Minimum 3 years in fine dining cooking. Hourly to start with possibility of salary later. See arugularistorante.com for info on the restaurant.
job-fnesn-1623839783@craigslist.org
Colterra Food and Wine, Niwot – Is looking for experienced professional line cooks. Must be able to work grill and pantry stations. Evenings and weekends are a must. Please apply in person with a resume to 210 Franklin St., Niwot, CO between 2:30pm and 4pm. No phone calls please.
Japango, 1136 Pearl St. – Is currently seeking an experienced line cook to join our team. Must have at least 2 years experienced in a high volume setting. Good work ethic and attention to detail a must. Bring in or email me a resume to japangogm@yahoo.com.
Haystack Mountain Goat Dairy, Longmont / Boulder – Is looking for an energetic, people friendly person to help market our cheeses at our farmers markets on Saturdays in Longmont and Wednesday evenings in Boulder. The ideal candidate would be enthusiastic about cheese, able to lift 50 lbs and be able to be on their feet for up to 8 hours. The Markets are outdoor events that we attend rain, snow or shine.
The person needs to be available Wednesdays from 2-10 pm and 7am- 4pm on Saturdays. You must have a current Colorado driver's license. These positions are seasonal and start in May and run through October. To apply, please either call us at 720-494-8714 and ask for Maureen or come fill out an application at 1121 Colorado Ave- Longmont, CO. 80501.
Manager, Issues Response, National Cattlemen's Beef Association – Job Level: Mid. Job Description: The Manager, Issues Response supports successful industry responses to beef issues in the media and online. Specifically, the Manager conducts research, creates communication tools and hones the response system to support NCBA and state partner issues management efforts. Under the leadership of the Director, Issues Management, helps develop and disseminate critical issue information to industry stakeholders through fact sheets, Web copy, by-lined articles, issue alerts and other communication tools.
Specific Responsibilities
- Tracks and reports on anti-beef activist campaigns. Maintains PowerPoint slides illustrating primary activist tactics and threats, drafts articles/updates to inform farmers/ranchers, state partners and stakeholders and maintains protestor response plan.
- Responds to state partner requests. Researches issues, works with NCBA team to make response recommendations and writes/provides appropriate tools to support response efforts.
- Proactively identifies training opportunities and new response guides/resources to support state issue response needs and streamline issues response process.
- Manages issues response information and issues management program materials available to state partners through the Extranet: identifies appropriate information resources, regularly posts new materials, maintains integrity and consistency of information.
- Assists Director, Issues Management in communicating issues information to state partner and stakeholder organizations by researching and writing issue alerts.
- Researches and writes media and issue response information, including Web copy, fact sheets, letters-to-the-editor and FAQs. Also supports media relations and other NCBA teams by researching issue information requests.
- Conducts various administrative tasks, including maintaining the issue alert distribution lists and coordinating the Beef Expert Board list of third-party spokespeople.
- Actively participates in staff meetings. Serves as an issues management liaison with other departments by sharing appropriate issue information and learning from other staff.
Job Qualifications: Candidate must have a Bachelor's degree in Journalism, Communication, Public Relations, Public Affairs or related degree and one-three years relevant communication experience. Candidate should possess good analytical skills, strong editing and writing abilities, a working knowledge of the media and media relations, and an understanding of use of the Internet as an information resource and a communications and issues management tool.
Candidate should have strong computer skills: word processing (preferably Microsoft Word), Internet navigation/research and Web posting skills are required; presentation software (PowerPoint) skills are a plus. Candidate must be able to work effectively as part of a dynamic, fast-paced team and in high-pressure, crisis-communication type situations. Also, experience in successfully managing multiple projects and priorities at the same time is a must. Preference will be given to candidates who have a working knowledge of, and/or experience in, the agriculture or food industries.
Salary: TBD
Application Deadline: 3/16/2010
How to Apply: Please submit cover letter, resume and salary history to resume@beef.org
Website: www.BeefUsa.org
Tutti, Lafayette – Prep and Line Cooks The new and exciting concept "TUTTI", sure to be a hit, is looking for servers, bartenders, stewards, prep and line cooks. Interviewing now for an April 2nd opening.
job-tpzdf-1612496679@craigslist.org
Cakes by Karen, Experienced Cake Decorator, Northglenn – Fulltime or Part time position available, pay depending on experience. Apply in person or call 303-452-6801 Location: 10691 Melody Dr, Northglenn, CO 80234.
Project Angel Heart – Seeks Modified Diet Specialist. Position Summary: Responsible for the organization, management, and coordination of the modified diet program at Project Angel Heart: meals handmade, freshly prepared, and home-delivered to people coping with life-threatening illness in metro-Denver and Colorado Springs. Also assists the Executive Chef, Sous Chef and Production Chef with other daily kitchen operations.
Amount of Time and Status: Full-time exempt; Monday–Friday; very occasional weekends and/or evenings.
Reports To: Executive Chef
Essential Duties/Responsibilities include:
- Preparation of high-volume modified meals under the direction of the Executive Chef and Sous Chef and in association with Production Chef
- Supervision of kitchen volunteers (who may not have cooking experience)
- Vigilant research and continuing education in the areas of nutrition, recipe analysis, and recipe modification in specific regards to the improvement and maintenance of the Project Angel Heart modified diets program
- Sharing nutritional research with kitchen and client services departments and making recommendations for implementation of findings/suggestions
- Large-volume cooking in the Project Angel Heart industrial kitchen
- Organization of modified diets areas of the freezer, storage areas, and kitchen
- Oversight and responsibility for maintaining levels of back stock (extra prepared frozen meals for use on holidays and other specific occasions)
- Under the supervision of the Distribution Coordinator, management of the transfer of prepared modified meals from their racks in the freezer to the appropriate clients' bags during volunteer-staffed packing shifts
- Contribution to menu planning and recipe development
- Efficient and creative use of leftovers
- Other duties and responsibilities as assigned, including but not limited to assisting with inventory management and product ordering, tracking volunteer hours, food preparation for donor cultivation or other special events, pick-ups of in-kind food donations, and oversight of volunteers' adherence to food safety regulations
- Scheduling flexibility to accommodate occasional longer work days and/or coverage of other chefs' absences
Qualifications and Experience:
- Educational background in nutrition or professional nutritional experience (or active pursuit of this course via an accredited institution)
- Outgoing, positive attitude
- Ability to self-motivate, work quickly, and take initiative
- Excellent, proven work ethic
- Strong, proven organizational skills and experience
- Minimum 1 year experience in food, cooking, or kitchen management
- Superb communication skills
- Knowledgeable use of Microsoft Office
- Supervisory experience a plus
- Experience with supervising volunteers preferred
- Passion for and dedication to the mission of Project Angel Heart
- Expertise in vegetarian cooking a plus
- Ability to learn and implement new knowledge quickly
- Ability to utilize constructive criticism in improving performance
Education: Culinary degree or equivalent work experience
Working Environment: Work environment is a kitchen setting. The physical activities required from this position include standing several hours a day, moving kitchen equipment, boxes and trays up to 50 pounds, using a stove, oven, steamer, food warmer, walk-in refrigerator and freezer, sinks, and other electrical and mechanical kitchen equipment. This job also requires use of a telephone, fax, copy machines, computer, and other basic office equipment.
Application Procedure: Please submit resume and cover letter to jobs@projectangelheart.org or fax to (303) 830-1840. Target start date: ASAP. No phone calls, please!
Basil Flats, Longmont – Busy, brand new restaurant in Longmont hiring motivated line cooks, prep cooks and dishwashers. Looking for talented, hard-working people, preferably with restaurant experience. Full or part-time with flexible availability. Please apply in person between 2 and 5 p.m. at Basil Flats, 1067 S. Hover St.
14th Street Bar & Grill, Boulder – Pantry & pizza cook at fun modern downtown restaurant, 1400 pearl street. Lunch and dinner 7 days a week. Apply in person, talk to Sven. Some experience needed.
Murphy's South – A fast paced, locally owned & operated neighborhood restaurant, is seeking a full time line cook. Must be available to work weekends. Please e-mail resume to job-bscz2-1609935243@craigslist.org.
The Mediterranean Restaurant, Boulder – Needs experienced line and pizza cooks. Come by between 2:00 and 4:00 pm, Monday through Friday at 1002 Walnut St. Or just e-mail your resume. job-r8dbd-1544966662@craigslist.org
The Mediterranean Bakery is seeking a baker, Boulder – Our ideal candidate is willing to learn, have the ability to follow a recipe, work well with others, have a positive attitude and able to produce quality products in a demanding high volume bakery. Early morning shift required as well as late night shifts and weekends.
job-fzjcu-1606540478@craigslist.org
The Mediterranean Bakery is seeking an assistant pastry chef, Boulder – The Mediterranean Bakery is seeking an assistant pastry chef. Our ideal candidate is willing to learn, have the ability to follow a recipe, work well with others, have a positive attitude and able to produce quality products in a demanding high volume bakery. Morning, weekends and late night hours involved.
job-rs6xu-1606526298@craigslist.org
Qualifications:
- Minimum 4 years baking experience
- Culinary Degree a plus but not required
- Experience with laminated dough, croissants, Danish and Puff Pastry a plus
- Production experience with commercial/wholesale bakery
- ServSafe Certification or equivalent
Omni Hotel, Interlocken – Lead Banquet Cook: Must have prior high volume hot side banquet experience and able to work at a high pace for early mornings events. Must be able to cook various breakfast items. Minimum of 3-5years experience in an upscale Hotel & Resort preferred.
Pool Bar/Fairways Cook: Must have prior short order cooking experience in a high volume environment. Must be organized in a sanitary and safer manner regarding food handling procedures. Experience in grill and sauté stations. 1-3 years minimum experience preferred. Apply online at www.omnihotels.com or in person Monday through Friday 8 AM to 5 PM.
HR Fax: (303) 464-3235; Phone: (303) 464-3226
500 Interlocken Boulevard Broomfield, CO 80021.
Equal Opportunity Employer/MFDV Drug Free Workplace.
Possible Gig for Talented Culinarian – We are in need of a chef and cooking crew to prepare 14 meals for approximately 100 people from August 6-11. On August 6th, only dinner is needed. On August 11, only breakfast is needed. The remaining 4 days will require three meals per day. These don't all have to be fancy fully-prepared meals, because we would like to have snacks available throughout the day, that people can just grab and go. So, lunch could be an assortment of ready to grab healthy items. Breakfast could be buffet style with cold and hot options. Dinner is the main meal of the day and should be a sit-down operation. Buffet style is fine.
I run a tiny nonprofit organization located in Arlington, VA. Each year, our organization hosts a gathering of persons who are partnered with an assistance dog (aka 'service dog') for the purpose of managing mental health symptoms. Last year our summer event was held in California on a private vineyard and we had 50 people and 38 dogs as guests. We camped out for three days and had a blast. Here are some photos from that event. Contact dorian@culinaryschoolrockies.com for a more detailed description of job and for contact information.
Northeastern Junior College – Position Announcement: Culinary Arts Instructor. Position Description: Northeastern Junior College is seeking applicants for a Culinary Arts Instructor. This will be a new program for NJC and the teaching responsibilities will include a wide range of culinary and related courses. NJC recently obtained the former Sterling Country Club and this facility has a modern food service facility. In addition the college has a fully operational commercial kitchen used for campus food services which feeds over 450 residence hall students daily.
The food and beverage facilities at the golf course have been leased to a food service management company which will operate a public restaurant and dining services. These facilities host numerous meetings, banquets, and receptions. The food preparation facilities both on campus and at the golf course will serve as a teaching/learning laboratory for this new program. Additional responsibilities are those generally expected of full-time faculty including committee assignments and advising students.
Questions regarding the position may be directed to Stanton Gartin, Vice President for Academic Services, at 970-521-6650 or e-mail Stanton.Gartin@njc.edu. For more information about NJC, see the college website.
Expectations:
- Facilitation of a learning-centered classroom and out-of-classroom activities; real-life applications of learning and mentoring of students.
- Service to students through student activities sponsorship and teamwork with peers in college activities, planning and committee responsibilities.
- Expertise demonstrated through in-depth curricular knowledge; strong focus on learning; experience/skill in using new technologies; innovative delivery and curriculum development; excellent communication skills.
- Positive attitude through dedication to NJC mission and values; willingness to accept and promote change; open-minded fairness and consideration of multiple perspective; willingness to take risks, work hard, accept responsibility for person/professional growth, lead and follow well, accept criticism, handle conflict, and motivate others.
- Commitment to cooperation, consensus building, collaboration, effective goal-setting and evaluation.
- Participation in community organizations and activities.
Required Qualifications:
- Associates degree in culinary arts or hospitality with an emphasis in culinary arts.
- Appropriate certification or ability to be certified by the American Culinary Federation or other appropriate culinary accrediting agencies or organizations.
- Significant work experience in the culinary and/or hospitality industry.
- Appropriate computer experience required in word processing, powerpoint, and spreadsheets.
- Ability to effectively communicate in a variety of settings.
- Must qualify for a Colorado Career & Technical Credential by being able to document 4,000 hours of paid work experience in the food service industry.
- Must have a valid driver's license.
- Must submit to and successfully complete a post-offer, pre-employment background check as a condition of hire.
Preferred Qualifications:
- Bachelor's degree in Culinary Arts or closely related field.
- Prior training or teaching experience.
Contract specifics: Position begins approximately August 18, 2010. This is a 163-day full-time faculty position. Salary range $31,000 - $36,200 commensurate with education and experience. A competitive fringe benefit package is available.
APPLICATION: Priority consideration will be given to complete application packets received by March 26, 2010. Position will remain open until filled. Complete application packet to consist of:
- Cover letter specifically addressing qualifications and committing to expectations
- Completed NJC application form
- College transcripts from an accredited college or university (unofficial copies acceptable during application process)
- Complete résumé
- Three current letters of reference specifically addressing this position
- Release Authorization (for background check)
Interviewed candidate will be required to prepare and deliver an actual classroom learning experience/lecture before the selection committee and selected administrators. The teaching experience should be approximately 30 minutes in length and may be videotaped. A topic will be given to candidates at the time the interviews are scheduled.
Request application from and submit completed application materials to: Human Resources Office; Northeastern Junior College; 100 College Avenue; Sterling, CO 80751. Contact Human Resources at 970-521-6730, or e-mail request to: tammy.kallsen@njc.edu. Faxed applications accepted at 970-522-4945. Application files not containing the above documentation will not be forwarded to the Selection Committee.
Baker – I am in the process of opening a new venture and am seeking an incredibly talented baker who can run and oversee the kitchen. This person must have experience in cakes (including wedding cake abilities), pies, breads, and other similar goods. This position would not be available immediately however the hiring process will commence in the near future. Please send resume along with information detailing specific experience. Candidate must be friendly, be a team player, reliable and have management qualities. job-egmab-1602930516@craigslist.org
Catering, Longmont – Exciting opportunity in a fast paced Corporate Café in Longmont. Monday – Friday (No holiday or weekends) but must be able to work overtime if needed. Must have at least three years of catering experience. Strong leadership skills preferred. Ability to interface and communicate clearly with customers and/or co-workers. Serve safe training preferred. Send resume to HR@Intrado.com or fax resume to 720-494-6652. Must be able to pass extensive background, drug screen and motor vehicle check.
Cook/Baker, 7305 Lowell Blvd – We are looking for an experienced, mature, and responsible cook/baker, to do some light cooking and baking. Our menu includes homemade green chile, beans, breakfast burritos etc. We also offer made to order sandwiches. We also offer a variety of pastries including, cookies, brownies, cinnamon rolls, quick breads, cakes and a whole lot more. These items are a must for you to be able to prepare. Good customer service skills and multi tasking are a must. Hours will be early morning, has we open at 7:00 a.m. julcakes@comcast.net
Bakers Assistant Needed, Denver – We are looking for a very motivated, experienced baker's assistant. Decorating experience a must. Must also be good with customers and coffee making skills a plus. Please bring your resume and photos of your decorating to 3103 E Colfax Tuesday- Saturday 9am-5 pm. Ask for Emma.
Pastry Chef and Cake Designer, Cherry Hills – Denver's premiere cupcake and cake bakery is hiring for our Cherry Hills location. We specialize in cupcakes (both standard and minis), cheesecakes, wedding cakes and custom cakes. Our from scratch and gourmet approach means that you will actually be using your culinary training to prepare the best tasting desserts available. We have 20 cake flavors, 40 cupcake flavors and 4 cheesecake flavors.
Our ideal candidate will have the following:
- Schedule Flexibility Monday through Sunday (6:30 a.m. - 7:30 p.m. are our core operating hours)
- Pastry and Baking Education/Training
- Experience baking cakes and/or cupcakes
- Exceptional decorating ability using chocolate, fondant, marzipan, gum paste, and frosting
Strong and artistic piping skills
- Ability to scale recipes and mix batters
- Must have a "can do" personality with a commitment to excellence
- Must have strong people skills, charisma, and the ability to consult with discriminating customers to plan their parties, weddings and events
If this is you we just described, please forward your resume and hourly salary requirements to the e-mail provided. Those candidates that match our wish list most closely will be invited for an in-person interview. Please plan on bringing samples, pictures and/or portfolio of your work. job-rf9vr-1596542159@craigslist.org
Chef de partie with love of French food – Le Central, seeks a talented, hardworking and experienced (2 years in a high volume brasserie/bistro minimum) cooking school graduate, legally authorized to work in this country.
- 2 consecutive days off
- Health/dental insurance
- Pension plan
- Parking
If you feel that you are qualified and would like to join our team then please forward your application, salary history and references to the following address: contactus@lecentral.com
Udi's Gluten Free and Granola Bakery, North East Denver – Rapidly growing bakery that seeks experienced bakers for immediate openings on all shifts. Experience baking, mixing, shaping or packing is necessary. Looking to fill both line and shift lead/team lead positions. Please apply if you've worked with artisan breads, pastries or bagels.
Baker, Udi's Gluten Free and Granola, North East Denver – Udi's Gluten Free and Granola bakery is part of the Udi's Foods Group, a Denver based collection of bakeries, restaurants and catering companies. We are family owned and operated since 1994 currently employing over 300 people. We do not offer health benefits but do offer very competitive wages that will be determined by your baking experience. To work at Udi's you will need to sign an NDA.
Spanish speaking candidates are encouraged to apply. Please email resumes and letters of interest to etai@udisfood.com. Or apply in person at 4220 Carson Street Suite #102 Denver 80239.
Garden of The Gods Club, Colorado Springs, – Recruiting for Summer Season Work for Preferred Hotel Group.
1 lead breakfast cook
5 breakfast/ lunch cooks
5 dinner cooks
1 Sous Chef
1 Pastry Lead PM Cook
Plus several others, contact Dorian@culinaryschoolrockies.com for job descriptions.
Nicholas J. Arnold
Executive Chef
Garden of The Gods Club
3320 Mesa Road
Colorado Springs, Colorado 80904
narnold@ggclub.com
Cake Decorator, Longmont – Ice cream store needs experienced cake decorator to start immediately. Job is part-time. Please provide resume.
job-2wup2-1587772964@craigslist.org
Zucca Ristorante, Louisville – Sous Chef. Position: New Italian concept in Lousiville seeks a Sous Chef. Established Boulder restaurant group immediatley hiring an experienced Sous Chef. Qualified applicants will have previous management experience in a high-volume concept (2+ years); exceptional leadership and organizational skills; desire to work in conjunction with ownership; great line skills; communication skills to delegate and consolidate tasks; professional and personal integrity; Job requirements will include, but not be limited to: development of lunch, happy hour and dinner menus; set-up of kitchen layout; staff hiring and training; all cost analysis; ordering, receiving, and inventory; maintaining an immaculate kitchen. Please send resumes to job-nh25u-1587277802@craigslist.org. Qualified applicants will be contacted for interviews.
Aji Latin American Restaurant, Boulder – Experienced Line Cook needed. 50hrs/week. Come in with Resume @ 1601 Pearl Street, Boulder or Email Resume. Please, no calls. job-pzfxu-1585901252@craigslist.org
Restaurant Chef at Waterfront Fine Dining Restaurant, Grand Cayman, Cayman Islands – We are looking for an experienced, highly motivated, creative, Hands-On Restaurant Chef. This is an exceptional opportunity for a talented Hands-On Restaurant Chef to lead the kitchen in a small, upscale, trend-conscious restaurant in the Cayman Islands. This waterfront property is Grand Cayman's newest restaurant offering: an upscale and chic atmosphere with elegant open air dining.
Key Objective and Role: The Restaurant Chef in charge of all things related to the kitchen: including menu creation, plating design, ordering (including finding the best supplier), responsible for stocktaking checks, kitchen staff hiring, scheduling, and payroll of entire kitchen staff.
The Restaurant Chef is accountable for all activities in the kitchen and food production including development, training and motivation of the kitchen team, a crew of approximately 5. Also dealing with customer and staff related issues, and liaison with the front of the house.
The Restaurant Chef is also responsible for discussing future strategies, any special holiday catering: such as weddings, banqueting, Christmas, etc.
Job Requirements: The ideal candidate has experience in upscale casual or fine dining full-service restaurant, must be able to lead a small team, and is well organized. The candidate should possess excellent culinary skills and people skills and be knowledgeable of proper food production standards. Excellent salary, benefits.
If you are interested in applying please submit your updated complete Resume.(MS-Word Format preferable), via email to info@dietzelintl.com as soon as possible.
Dietzel Enterprises Inc.
Carla Pavan
Recruitment Specialist
info@dietzelintl.com
Phone: 604-738-2433
Waterfall Resort, Ketchikan, AK – Executive Chef. Who will this job appeal to?
- Chefs who enjoy a staff that has fun working with each other.
- Sous Chefs, Executive Sous, or EC who enjoy cooking.
- Chefs who enjoy working hard for few months, while still having time to enjoy one of the most scenic places in the world.
- Chefs who enjoy interacting with guests. (Most guests are here 3-4 days.)
Scope of this Position
- Resort has 44 rooms, two kitchens and two dining rooms.
- Meals are served buffet style.
- Heavy emphasis on steaks and seafood. (Oysters, Dungeness Crab, local shrimp, Salmon, and Halibut.) Lots of outdoor grilling and smoking.
- Food is of exceptional quality, prepared simply.
- Oversee small kitchen brigade so Chef can actually spend more time cooking.
- Requires a minimum of 5 year(s) of supervisory experience.
- Approximate full time staff under this position: 22
- This position reports to: GM
- Position will be required to work a varied schedule that may include evenings, nights, and week-ends.
- Practical creativity to provide innovative entrees while meeting profit goals of property.
- Teach all employees the importance of consistency in preparation and presentation.
- Ability to instill safety and sanitation habits in all employees.
- Enjoy mingling with guests.
- 2 or 4 year formal culinary degree, or formal apprenticeship highly desired.
Managerial Requirements:
- Clear, concise written and verbal communication skills.
- Maintain a good working relationship with guests, groups, and personnel from other departments.
- Demonstrate ability to lead by example.
- Use a "hands-on" approach to management.
- Seasonal May-September Salary Range: US $5,500.00-US $7,500.00/Month
Name: Steve Cockrell
Title: General Manager
Email: steve@waterfallresort.com
Mailing Address: PO Box 6440
Ketchikan, AK, US 99901
Fitzgeralds Casino, Black Hawk – We are current looking for a Chef de Cuisine or Sous Chef. If you have any potential graduates that may be interested, please have them fax a resume to 303-582-6170.
Allen Kerr
Director of Food & Beverage
Barden Colorado Gaming LLC – DBA Fitzgeralds Casino
101 Main Street
P.O. Box 427
Black Hawk, CO 80422
Office: 303-582-6125
Fax: 303-582-6170
Cell: 303-570-6945
e-mail: akerr@fitzbh.com
Colorado National Golf Club, Erie – Seeking experienced kitchen staff for a high volume restaurant/golf course. We are a growing establishment with a great staff that knows how to work as a team. If you enjoy privately owned restaurants that encourage and reward creative and hard working employees, drop off your resume and speak with our executive chef.
Must meet the following requirements:
- 2 years experience in a professional kitchen – fast food experience not accepted
- Knife skills – know how to chop, julienne, dice, chiffonade, and slice
- Know the basics of sautéing
- Experienced on a grill
- Able to work in various environments including hot kitchens, outdoors, and in our dinning rooms
- Open availability is a plus, but must be available all day on Sundays and Friday nights
- Culinary school and ServSafe certification a plus
- Must have reliable transportation
The right candidate will be compensated at $10/hr with plenty of room for advancement. Send resumes to ALenz@coloradongc.com with CIA in subject line or apply in person Monday-Wednesday between 9 AM & 4 PM. 2700 Vista Pkwy, Erie, CO.
V Hospitality – Excellent opportunity for a qualified & experienced Italian Outlet Chef on board a 6 Star Cruise Ship, with one of the world's best cruise lines. You will be responsible for an informal dining outlet specializing in Italian & Mediterranean cuisine (70 seats approx.) which focuses on producing high quality anti pasti, home made pastas and traditional Italian dishes in an intimate environment in the evenings. You will also oversee buffet breakfast and lunch in the outlet, and manage a small team.
Job Requirements:
- 4 yrs in branded 5 Star property, formal culinary education, exemplary cuisine development and presentation
- Excellent knowledge of Italian & Mediterranean cuisine
- Strong USPH/HACCP knowledge
- Comptuer literacy (MS Office + internet)
- Fluent English (verbal & written)
- Experience of managing a team
- C1/D preferred
Profile
Strong leadership skills and practice "leadership by example", excellent organization skills, team player, outgoing personality, open minded and flexible, ability to work with international crew, ability to perform well under pressure, professional appearance and excellent social skills. Contract: 4 months on, 2 months off. www.vhospitality.net
American Cruise Lines, Portland, Oregon – Chefs and 2nd Chefs.
Details – Job Description: American Cruise Lines is an expanding company, seeking well trained and formally educated Chefs to live and work on board one of our luxury ships. This is a hands-on working chef position for both Head Chefs and 2nd Chefs. Responsibilities include general planning, preparation and presentation of high quality cuisine; maintaining a high level of guest satisfaction; and detailed attention to vessel sanitation standards. The ideal candidate is a hands-on leader with excellent planning, timing and organizational skills. American Cruise Lines Chefs must have a passion for excellence and a keen eye for detail.
While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary environment. Our galleys are new and well equipped with a spectacular view. The freshest regional ingredients are available to create a memorable dining experience for our guests. We offer a competitive salary, a comprehensive benefits package and great travel opportunities. www.americancruiselines.com/employement.php
Salt Bistro on Pearl Street, Boulder – Is looking for extremely motivated, experienced line cooks. For the right person, there is tremendous potential to grow in this position.
Qualifications:
- Must have at least 3 years of experience in a high volume, fine-dining restaurant
- Must be guest service oriented and carry a gracious and friendly demeanor, interacting with guests
- Applicants should have full availability to work days, nights, weekends and holidays
- Non smokers preferred
Please apply in person at 1047 Pearl St between 3 and 5.
Experienced cake decorator, South Aurora/Parker – To work in a fast paced environment. Hours are somewhat flexible, but you must be available to work weekends when needed. Experience in decorating ice cream cakes is a plus. The selected candidate will enjoy working in a great environment. Must have reliable transportation and able to deliver cakes off site when necessary. Pay is commensurate with experience. Interviews will begin immediately. If interested, please forward your resume stating your specific qualifications/experience.
job-rxg3c-1556039931@craigslist.org
Tag Restaurant, Denver – Is seeking self-motivated hard working Line cooks, Pastry chefs and Chefs. Applicants need to be driven, dedicated, passionate, disciplined and have 4-5 years of experience. Tag is a Chef driven progressive restaurant featuring globally influenced cuisine. A desire to learn, develop knowledge and technique is a must for all positions at Tag. Check out our website at www.tag-restaurant.com to better understand the Tag culture and learn about 'Continental Social Food'. Competitive wages for career professionals with vast opportunity for growth is available. Please send resumes along with one paragraph detailing your favorite Chef, cuisine, or ingredients to give some insight your culinary inspirations. Send all resumes and/or inquiries to jensen@tag-restaurant.com.
Boulder Cork, Boulder – Full-time, Lead Line Cook and experienced daytime line cook creative large kitchen work environment. Applicant should have fine dining line cook experience. Apply in person, by phone or via email. Ask for Jim or Greg. 303-443-1471. Email resumes to info@bouldercork.com. 295 30th St Boulder, CO 80301
Generous Servings Cooking Classes and Café, Denver – Located in the West Highland neighborhood, is expanding to include a dessert bar, and we are hiring a PART-TIME ASSISTANT BAKER to help with baking pastries for the café as well as prep work and plating for the dessert bar. This position offers approximately 30 hours/week, and includes both weekday and weekend shifts.
A successful candidate for the position will work well with others, learn quickly, attend to details, and display a sincere interest in performing assigned tasks to the best of his or her ability.
We are located in northwest Denver at the corner of West 32nd Avenue and Newton Street. Employees must have reliable transportation to and from work. Previous restaurant or cooking experience is preferred, but we are willing to train the right person. Please respond to this posting by e-mail ONLY and include a resume with contact information, days/hours of availability for this position, and references. Absolutely no resumes will be accepted in person, and please DO NOT CALL to inquire about this position, as we have a small staff and will only consider e-mail responses.
job-dsawu-1546905081@craigslist.org
Silver Saddle Restaurant, Saratoga, Wyoming – Position available for kitchen manager/chef at the located in the rustic Saratoga Resort & Spa in beautiful. The resort contains a 70-foot natural hot springs mineral pool, a 9-hole golf course, Healing Waters Spa, and the Snowy Mountain Pub which contains a microbrewery. Please submit resumes via e-mail to Karen Nunez at ksnunez55@gmail.com.
Centro Latin Kitchen & Refreshment Palace, Boulder – Is looking for a Sous Chef who is organized, passionate about food and service and has a strong work ethic. Applicants should have Sous Chef experience in a full-service restaurant.
As a Sous Chef you will need: Good experience in high-volume high-stress settings, be team player, have humility and the ability to listen and learn from others. Other essential characteristics include a sense of humor, buck-stops-here mentality, excellent management skills, experience with latin cuisine, ordering, scheduling and inventory, attention to detail, extremely organized and clean.
Experienced line cook: Applicants should have experience in a full-service (not fast casual) restaurant.
Looking for: Ambitious, Strong Work Ethic, Honesty, Can-Do attitude, Good experience in High-volume High-Stress settings, Team Player, Humility, Sense of Humor, Organized, Passionate about food and the service industry. Please feel free to visit our website: www.centrolatinkitchen.com. Please e-mail your resume to: Chef Ian Clark, ianclark@bigredf.com
The Greenbriar Inn, Boulder – Sous Chef: Full time position, salary & overtime, medical benefits, and great creative work environment. Applicant must have at least 3 years fine dining experience, one of those as a sous chef. Line Cook: Full time, great creative work environment. Applicant should have at least two years fine dining restaurant experience. Apply in person @ The Greenbriar Inn at 8735 N. Foothills Hwy, Boulder Co. 80302. Ask for Phil or Chef Dante 303-440-7979 Email resumes to gbboys@msn.com or fax them to 303-449-2054.
duo Restaurant, Denver – A busy farm-to-table restaurant in the Highland neighborhood of dinner is looking for a line cook. We would prefer culinary school graduates and fine dining experience is a must. This position is for both grill and sauté and is a great opportunity to grow within our small company. Please apply in person, no emails, at 2413 W 32nd Ave Monday-Friday between 2 and 4pm only. Salary is competitive and based on experience.
New restaurant in great location on West Pearl – Is seeking strong AM/PM line cooks in both full and part time shifts. We require a good work ethic, understanding of the "team player" concept and great skills. Please send resume’ and a brief statement about your qualifications. References will be checked. Due to a high volume of responses, we will reply only to qualified applicants. job-zgh8m-1501380744@craigslist.org
Apprentice Chef Needed, Berkeley-Highlands – Best of Denver (Westword) and Top of the Town (5280) restaurant looking for recent Johnson & Wales or other cooking school graduate for apprentice training. Applicant should be serve-safe certified, eager, and ambitious with the quest to learn. We have a strong team and want no head cases or future ego problems – both day and night hours, part time.
job-vj7xm-1499664406@craigslist.org
Bakery Manager/Cake Designer, Southeast Denver – Full time opportunity for a well educated/trained and diverse pastry chef with business management experience. This role is very diverse and does not focus on any one of the requirements full-time, so only apply if wearing many hats appeals to you. This unique role has the following responsibilities:
- Retail Sales and Product Ambassadorship
- From scratch baking
- Cake designing, decorating, and ability to decorate using gum paste, fondant, marzipan, and chocolate molds
- Shop for, order and pick up ingredients and specialty commodities for the bakery
- Handle daily register opening and/or closing, make bank deposits, and obtain change when necessary.
- Quickbooks entry experience, is helpful but will train if you have computer skills.
- Represent the bakery at events where our products are featured (e.g. fund raisers, wedding shows, etc.)
- Ability to scale recipes, bake, prepare frostings, simple syrups, reductions and cake fillings.
- Maturity, Judgment, Flexibility (both in personality and hours), a "CAN DO" and "WANT TO" attitude are definite Must Have's.
- Charisma, Salesmanship and the ability to patiently and expertly consult with our customers regarding their events and the associated bakery order.
Ideal candidates should submit their cover letter, resume and salary requirements. Those most qualified will be contacted for an "in person" interview.
job-agxwa-1496928768@craigslist.org
Culinary Focused Management Positions, Denver, CO – Are you working in a high-quality restaurant environment, delivering great results for your chef? Want to work with those who share your passion for the finest ingredients? We are Hillstone Restaurant Group, owners of Houston’s, R+D Kitchen, Gulfstream and 45 other restaurants located in dynamic cities throughout the USA — LA, NYC, San Francisco, Chicago, and Miami to name a few.
We have always attracted exceptional individuals who share our passion for food and wine, those who are dedicated to achieving service excellence. Michael Bauer of the San Francisco Chronicle said that "two of his best service experiences" were Houston’s and Restaurant Gary Danko.
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. Finest ingredients, finest people.
New York, San Franicsco, Los Angeles Placements Available
Compensation: 55,000-65,000
www.Hillstone.com
Fusion Food and Spirits, Longmont – Looking for a cook. Must have 2 years experience, have an open schedule must be able to pass a back ground and drug test. Please apply in person Monday thru Thursday 2-4pm Fusion Food & Spirits 1940 Ken Pratt Blvd. Longmont, CO 80501
Mountain Sun, Southern Sun, Vine Street Pub, Boulder and Denver – Chefs and Kitchen managers. Please contact Kevin Daly, Proprietor, Mountain Sun Pub & Brewery, Southern Sun Pub & Brewery, New Location: Vine Street Pub, 1700 Vine Street, Denver CO 80206, 303-546-0886. mtnsunpub@earthlink.net. www.mountainsunpub.com
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