Job Postings as of July 1, 2009

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.

CULINARY OPPORTUNITIES

Cooking competitions serve up culinary scholarships
The nonprofit Careers Through Culinary Arts Program, or C–CAP, holds student cooking contests in several U.S. cities that provide culinary-school scholarships. Alejandro Henriquez won an $80,000 scholarship to the CIA last year and will start school later this year. Los Angeles Times (6/10), www.latimes.com

Naturally Boulder Days 2009
Early Bird Discount Registrations Available Now! Known as a "must-attend" event, this year's conference promises to be better than ever and features a robust line-up of inspiring and informational sessions, fabulous natural and organic food and drink, and the best opportunity to build your network in this great industry. To get more information and see the full conference agenda, visit www.naturallyboulderproducts.com/days

Bill Gallagher Junior Forum at WACS 2010 World Association of Chef Societies Junior development team announces our Congress in 2010 in Chile and the Bill Gallagher Junior Chefs forum. www.wacs2010.com

Naturally Boulder at the SBDC Educational Series: 2009 Trade Secrets: Meet & Learn from Industry Leaders and Top Decision Makers
Meet Industry leaders and learn invaluable business lessons, from new product development to managing scant resources to retail product launch, at the Naturally Boulder and SBDC educational series this summer. Location: The Chamber Center, Chamber Meeting Room, 2440 Pearl Street. Cost: $20 per class payable at–the–door. There is no pre–registration required. www.naturallyboulderproducts.com/news/naturally-boulder/naturally-boulder-sbdc-educational-series

International Culinary Schools Tapas Competition – Every year the Town Hall of Valladolid, a city located in the Northwest of Spain, (one hour by train from Madrid) celebrates the annual and unique nationwide tapas competition. This year is the 5th National contest, and over 60 chefs from all around the country will participate in this event. This new competition is open to every international culinary school students; it will showcase students' cooking talent on an individual basis. Based upon prior selection through an application format contest, seven students will be judged by a panel of national and international chefs and professionals on this field. This competition gives students and professors the chance to participate in an educational complete program that encourages them to discover and develop their culinary talents.

Culinary School of the Rockies may only be represented by two individuals. Please contact admissions@culinaryschoolrockies.com for application details.

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.arfcash.com.

Chef Demonstration and Competition in Mexico – The Washington State Department of Agriculture, in cooperation with WUSATA, will be coordinating a chef demonstration and chef competition that will take place in two different locations in Mexico. A recognized chef from the U.S. participating with WUSATA will receive 10 to 15 different consumer oriented products from Western U.S. companies and use them to create different main courses, desserts and beverages (two to four of each). The chef will then travel to Mexico City and other cities and use the recipes for demonstrations for 10 to 30 high–end culinary school students as well as established chefs in the country, showing the high-cuisine trends of the Western U.S. The activity will occur during August or September 2009 for four days, travel to Mexico City to be defined. Travel expenses for the chef will be covered along with a stipend for work during the activity of up to $2,000. For additional information, please contact project manager: David Anderson with the Washington State Department of Agriculture at Danderson@wa.agr.gov or via phone at (509) 457-7137.

LGC Associates, LLC is a staffing firm specializing in the recruitment and placement of food service and hospitality professionals. Their mission is to form mutually beneficial partnerships with both clients and candidates creating long-term business relationships. For candidates, this means being exposed to a variety of opportunities that fit their background and long-term career objectives. They offer placement for Line and Prep Cooks in the Boulder, Denver, Louisville and surrounding areas. They also have locations nationwide. Their Boulder location is at 1800 30th Ave, Suite #216, Boulder, CO 80301. Phone: 303.449.0186 Email: boulder@lgcassociates.com.

JOB LEADS

Jax Fish House, Denver – Line Cook. Available positions are full and part–time. Please, only serious, career minded professionals need apply. Experience is a must...but teamwork, strong work ethic and a compulsion to learn will speed your success in our kitchen. Please submit resumes to the listed e–mail address and please no calls. jaxdenver@bigredf.com

Blueberry's, Littleton – Experienced Production Baker. Experience in muffins, scones, breads, cinnamon rolls, all commercial baking equipment, etc. is required. Hours and areas of expertise are flexible, but must be able to work at least two early mornings per week. Hard working, fast, and good multi–tasking skills are important. It's very important to have a good eye, since baking at this altitude is effected by weather, we're looking for the baker who knows how to produce beautiful, consistent product every day of the year. This is a terrific job for the right person, it's fun, you work with a great staff, and the customers are great! Full and part time is available. If you are a great team player with the right experience, come join the fastest growing quick service restaurant concept in Denver! stop by and fill out an application.
1500 Littleton Blvd. Suite 110A (in the Woodlawn Center), (303) 798-7117.

St. Julien, Boulder – Breakfast Cook FT; Breakfast Experience Required, Reliable. Essential Duties: Performs a variety of tasks required in the preparation, cooking and portioning of food,follows menus, formulas and established standards for food preparation, keeps work station clean and sanitized at all times, adheres to St Julien's environmental commitment and Zero Waste goals, must be able to work full time between the hours of 5:30 a.m. and 2:00 p.m. Please apply online (www.stjulien.com) or in person at 900 Walnut St. Boulder, CO.

Brasserie Ten Ten, Boulder – Chef de Cuisine and Sous Chef. The position demands exceptional food knowledge and culinary skill combined with well–honed management in a high volume setting. The chef de cuisine must work directly with the executive chef. The casual and approachable menu is partially dictated by executive chef but requires chef input. Attention to detail and a sharp palate along with leadership ability are a must. Executive Chef Anthony Hessel, 1011 Walnut St Boulder, CO 80302-5181, (303) 998-1010. brasserietenten.com

Brasserie Ten Ten, Boulder – Line Chefs with nighttime availability. Both full time and part time positions are available. Experience on both sauté and grill stations is necessary. Additionally, experience with high volume kitchens is a must. If interested, please contact Mike through e–mail. Pay is based on experience as well as availability. mrvingrhames@hotmail.com

The Greenbriar Inn, Boulder – Sous Chef with solid cooking skills, creativity, management experience, and a positive attitude. Please send your resume to Phil or Sean at gbboys@msn.com. www.greenbriarinn.com

Ala Carte Cakes Catering and Deli, Inc – Business for Sale – $35000 (10370 Ralston Rd, Arvada) Locally owned family business for sale in Arvada. Though recently closed, Ala Carte Cakes Catering and Deli, Inc is an established business in Arvada for 16 years. Business includes recipes, all equipment, customer lists and contacts. Very favorable lease terms for 1,440 SF space with hood and grease trap. Contact Charles Nusbaum 720.382.7311 or cnusbaum@dunton-commercial.com to schedule a showing.

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

Q's Restaurant, Hotel Boulderado, Boulder – Pastry Chef. Opening for experienced, professional pastry chef with comprehensive knowledge of pastry and baking for multi–venue upscale hotel foodservice operation. Familiarity with Pacojet a big plus. 45 hrs/wk. Looking for individual with the skills, motivation, initiative, and independence to take our program to the next level. Reply to this ad in person with resume to Q's Restaurant, 2115 13th St, in the Hotel Boulderado.

Isle of Capri Casino, Black Hawk – Cook III. Safely prepare food items, following menu specifications and standard recipes, for service to guests in all outlets. Must strive for picture perfect plate presentation. Three years minimum experience in food preparation and food knowledge. Must be able to complete any classes or certifications required. Must have a High School Diploma or GED Equivalent. Must Successfully Complete Serv-Safe Training Class and Obtain a Certificate. Requires reading and math skill for recipes and measurements. Starting wage: $15.00 Travis Smith, PHR, Employment Supervisor Isle of Capri Casino – Colorado Central Station Casino,P.O. Box 777, 401 Main St. Black Hawk, CO 80422, (303) 998-7892. travis.smith@islecorp.com.

Balfour Senior Living, Louisville – Line Cook part time or full time, new facility. Contact Amy Beer, Human Resources Generalist Balfour Senior Living, 303-926-3858. www.balfourcare.com/careers.

The Corner Office, Denver – Line Cook Duties: Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out–of–stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. www.thecornerofficedenver.com. Larimer St., Ste. 800, Denver, CO, US 80202. Sage Hospitality Company Online application - www.hcareers.com/seeker

The Dinex Group, New York, NY – Line Cooks/Chefs de Partie for their casual bistro near Lincoln Center. You must have 4 years of similar experience in a French restaurant. Competitive salaries, vacation, medical insurance 401 K plans and holidays are offered. Prospective candidates may send their resume and cover letter via email or fax. Cynthia Billeaud, Director of Human Resources, 16 East 40th Street, New York, NY 10016, info@dinexemployment.com.

Seeking Adventurous Chef to Host a New, Unscripted TV Series! – Pilgrim Films and Television (www.pilgrimfilms.tv) is currently casting for an adventurous chef to host a new, unscripted series for a major cable network. In this series, our host will travel across America creating new dishes using VERY unorthodox ingredients. The best candidate for this program will be approachable, relatable and have a working–class vibe. Applicants must be comfortable talking to and learning from everyday people; feel at home both in the kitchen and in the wild; embody a natural curiosity for all things edible; able to think on their feet and adept at whipping up amazing dishes from unusual sources. Please email a recent photo of yourself along with your contact information and culinary credentials/bio to Chefinthewild@gmail.com.

Established bakery/coffeeshop, Nederland, CO – Seeking hard–working, caring, gentle baker/pastry chef beginning immediately. Must either live in town, have reliable transportation, and/or have ability to be on the early bus into town (consideration given in that order)! Experience in professional kitchen, catering or culinary education required; customer service/FOH experience also a plus. As close as one can get to running their own little place without the headaches of owning the business...surrounded by the beauty of the mountains! Competitive pay, $12–14/hr to start depending on experience. Please respond by email initially, with a little bit about yourself and qualifications, to Kristin at kloc818@hotmail.com.

Three Tomatoes Catering, Boulder – Sales and Event Planner. Three Tomatoes Catering, a 31–year–old, full–service premier catering company, is seeking an individual to be a part of a high–energy sales and planning team. Planner will be responsible for all aspects of coordination and design pertaining to events, from elaborate celebrations to deliveries. Party design, menu development, and consistent customer service from initial contact to the actual event is essential. Job includes: lead generation, networking, and building new business with existing customers. Planner will work in partnership with multiple departments and subsidiaries of Three Tomatoes, Inc. Joanne@threetomatoes.com and Peggy@threetomatoes.com. For additional information about this position, email Dorian@culinaryschoolrockies.com.

Private Boulder Club, Boulder – Looking for an assistant to the chef in a small but busy private club. Must enjoy FOH and BOH with interest in learning all aspects of the business. Hours are flexible but must be able to work lunch-time shifts. Contact Dorian@culinaryschoolrockies.com.

Penrose Room, Colorado Springs, CO – Sous Chef. The Penrose Room is the first and only Five–Diamond restaurant in Colorado (2008 AAA's Five–Diamond Rating). Please visit www.broadmoor.com for a complete job listing and more information on The Broadmoor and The Penrose Room.

Colterra Food and Wine, Niwot, CO – Sous Chefs, hot line cooks, cold line cooks, prep cooks. We are looking for hard working, energetic people who are passionate about farm to table cuisine with an eye for local, sustainable, and organic ingredients. Must be clean, fast, and organized. Please apply in person with resume and references between 2–4 at colterra food and wine at 210 Franklin St. Niwot, Co 80544. Please no phone calls or e-mails. www.colterra.com/employment.html

Don the Beachcomber, OC, California – Hiring a new chef and a few strong line cooks. The restaurant has taken new ownership and is looking for the right people to help us make a new reputation. Chef candidates should have at least 5 years experience with a backround in Polynesian cuisine. They should have a handle on all ServeSafe procedures, scheduling, inventory, par sheets, food costing, etc. Possible line cooks will need to have either 2 years experience or 1 year plus school and strong references. Please respond with resume in the body of your email or call 562.592.1321 and ask for Kevin.

Three chef instructors, Spanish speaking, Colombia – Soy SAMUEL OSORIO ROSAS, Chef fundador de la ESCUELA GASTRONOMICA DE ANTIOQUIA ubicada en Medellín, Colombia. Los saludo muy respetuosamente, mi interés se basa en presentarle nuestra escuela de cocina, la cual cumpliò el 18 de noviembre de 2008 los primeros 10 años de labores. (le envio anexo a este mail un brochur ), ahora bien le cuento que la escuela desde sus inicios cuenta con Chef instructores de origen extranjero, y este año por motivo del decimo aniversario se encuentra cambiando y proyectando para los próximos 10 años su estrategia de mercado, imagen...y todo lo referente para presentarnos con toda nuestra experiencia a nivel internacional de manera mas directa. Dentro de este nuevo enfoque tenemos proyectado acompañar a nuestro nuevo Chef Director (egresado de la escuela) y quien me remplazó, con Chef Ejecutivos Instructores de origen FRANCES, para enseñar todo lo relacionado con la técnica culinaria a nivel mundial, los cuales deben contar con amplia experiencia como Maestro de cocina en la academia y como chef de cocina en hoteles y o restaurantes. El objetivo es darles inicialmente un contrato con muy buenas garantías económicas y sociales durante 9 semanas 3 veces al año. Los Chef interesados enviar Hoja de Vida o Curriculum al mail admin.esgant@gmail.com, o al teléfono Colombia – Medellin 4124902.

Heaven Restaurant & Bar, Kigali, Rwanda – We are a restaurant with a social mission: to employ and train Rwandans in culinary arts and customer service.To learn more about Heaven, please take a moment to check out our website: www.heavenrwanda.com. For more information please contact Dorian at dorian@culinaryschoolrockies.com.

FLOW Restaurant, Jim Thorpe, Pennsylvania – Looking for an experienced line cook to join our culinary team. Considered candidates will be service oriented, professional and enthusiastic to be a part of this exciting opportunity at a destination restaurant/art gallery. This person will be eager to join a team that strives for excellence and accountability, and a service culture that provides sophistication without pretense. This person will understand our vision and mission and actively pursue the extraordinary on a daily basis. Flexibility, creativity, and an open mind a must. Must be able to work weekends and evenings. FLOW Bar + Restaurant, Carbon County Cultural Project, 268 West Broadway, Jim Thorpe, PA 18229. Please send resume to: info@thecccp.org. www.thecccp.org

Leaf Vegetarian Restaurant, Boulder – We are looking for a individual to fill the sous chef position. This person needs a strong work ethic and will need to be able to work clean, fast and organized. Multi–tasking is a MUST. The sous chef will be running the kitchen while the Executive Chef is not present, you must be a leader. You will be working the line every shift. You will need solid line skills (sauté, grill, etc.) If you are interested in the position please email us your resume. Gerald Manning, General Manager, geraldmanning@leafvegetarianrestaurant.com

The Empire Lounge Restaurant, Louisville – Full Time Line Cook: Experience and sanity a plus. Willing to train, but would like someone who can work all stations. We are doing gastro pub cuisine. Only looking for people who really want to make career of cooking and want to work. Chef Jim Cohen, jim@theempirerestaurant.com

Inverness Hotel, Englewood – Entry Level Pastry Cook Maintain the high quality standards of the Pastry kitchen and Culinary Department, by focusing on development and daily planning of baking preparation and production. This position is responsible for baking and finishing all daily required items for Restaurants, Amenities, IRD, Banquets, Sunday Brunch and Catered Events. Qualifications: Culinary degree preferred. 1 year experience in a 4–diamond quality organization in a entry level culinary role is required. Excellent communication skills – both verbal and written required. Excellent organization and time management skills. Excellent listening skills required. www.destinationhotels.com/careers.php

JW Marriott, Denver – Line Cook and Banquet Cook Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. www.hcareers.com/seeker/employer-profiles/sage-hospitality-resources-hotels

Centro, Boulder – Experienced Line Cook. Centro, Latin kitchen & refreshment palace is looking for outstanding line cooks. Applicants should have experience in a full–service (not fast casual) restaurant. Looking for: Strong Work Ethic, Honesty, Can–Do attitude, Good experience in High–volume High–Stress settings, Team Player, Humility, Sense of Humor, Buck–Stops–Here mentality, Organized, Passionate about food and the service industry. Please e-mail your resume with a paragraph or two on what makes you the right choice, to: Chef Ian Clark. To Be Determined. http://www.bigredf.com/AboutUs/Careers/tabid/267/Default.aspx

Stunning new resort in Costa Rica – Executive Chef. This is a career–making opportunity...for the right person. The resort itself is in a remote (gorgeous) beachfront location and is now open, although additional rooms will come on line at a later date. Five outlets. Luxury spa. High level international and in-country clientele. Your challenge will be to provide varied menus of high–level food for all five outlets (there is no place else to eat for miles around, so you need to keep everyone's palate stimulated), train a willing–but–green local crew to perform, and take advantage of abundant local fish, meats, fruits, and vegetables. You must speak at least kitchen Spanish, and fluency would be preferred. Salary around $100,000. bill@hutchinsonconsulting.com