Jobs & Internships

Comcast Spotlight

Comcast Spotlight is currently looking for 2 culinary students to help with a one night culinary event. We are hosting an event for RC Willey at the 13300 S. 300 W. Draper, UT location on May 23, 2014.

Top chef winner Hosea Rosenberg will be presenting a cooking demonstration and we need 2 people to help him prepare the food. The appetizers will be featured in three cooking demonstrations from 5-6 pm, 6-7 pm and 7-8 pm. The two appetizers will include a grape, pistachio, goat cheese truffles and smooth tomato gazpacho with watermelon and mint. We request that both students arrive at RC Willey at 2 pm to learn the dishes they will present. Volunteer hours will be given to the two students who participate.

If you are interested in helping in this event please contact

Mattie Brandon at 801-488-5689.

Posted 5-12-14

Oak Wood Fire Kitchen

Oak Wood will be opening later this month. They are located at 715 East 23000 South, Suite A in Draper.

They have the following positions available:

Line prep

Prep cook

Dishwasher

Front of House

They also offer internship opportunities for students interested in working with them. If you are interested in the above positions please contact Hernan Jimenez at hernanj91@gmail.com

Posted 5-12-14

Red Ledges

I am in the market for a couple of strong minded and dedicated folks (preferably BOH) who would relish the opportunity to work in a private/country club environment.

We operate an a la carte service seven days per week for lunch, two nights for dinner and three mornings for breakfast. We also cook and serve poolside five day per week as well as many banquets, tournaments, cocktail parties and private dinners.

I have developed the F&B program here at Red Ledges from the ground up over the past five years with great pride and success. The point being that this could become a great opportunity for up and coming culinarians and aspiring chefs. We are approaching our summer season rapidly and would like to aid in part of these young careers. Thank you for your time and any efforts. Please feel free to contact me at any time.

Daniel Thompson • Chef and Food & Beverage Manager • Red Ledges p 435.657.4060 • f 435.503.8504 • dthompson@redledgesclub.com

http://www.redledges.com/

Posted 5-9-14

Marley's Employment Opportunities

My name is Kyler Roney. I am a Chef and graduate of the Culinary Institute of America. I worked several years in fine dining and recently moved to Utah from Napa Valley to take over operations at Marley's Gourmet Sliders. Although we are considered fast food we serve fresh local product at a high pace. We have 2 restaurants as well as 2 food trucks and are looking for people who want to join our team and be a part of a growing restaurant and business.

We are currently searching for new employees that would like to learn the kitchen work but also gain experience with management and the financial side of the restaurant.

We are searching for both full time and part time cooks that want prove themselves and move into management positions

We are also in search of a catering manager. Someone who is interested in running our 2 food trucks which include large caterings, stop and sell, and participation in local events.

Applicants must be honest, disciplined, open to learn, organized, and able to work weekends. I am willing to help teach and show what it takes to run a restaurant. Employees will have the opportunity to create specials, cost menu items, bid catering events, and learn how to forecast labor, and anything else that comes with running a restaurant.

We have both kitchen and front of the house management positions opening up as we expand and would love to interview applicants who are excited about cooking and would like to train to become managers.

Email Resumes to Kylerroni@icloud.com or call at 801-376-2701

Or feel free to come by and bring resumes to either location

Marley's Lindon

553 S. Geneva Rd

Lindon, UT

Marley's Riverwoods

4801 N University Ave

Provo, UT 84604

http://marleys.com/locations/

Posted 5-8-14

Chef Positions

I am looking for another chef or two. The position is Full time, in Park City. I have a small commercial kitchen and my web site is listed below.

Criteria are as follows:

Experience:

Some time working in or managing a restaurant kitchen, or equivalent

Can demonstrate experience "whipping things into shape", "getting the big picture" "productive on the fly"

Catering experience would be a plus

Varied experience, with some high-end experience may be desired

Personal Traits:

Conscientious (punctual, attention to detail, particular)

Strong communicator

Takes pride in work

Quick

Creative

Organized and clean

Energetic and positive, can-do attitude

Clean, neat, professional in appearance

If you are interest please contact Ellie

Ellie's LLC

Ellie Shropshire

www.elliesparkcity.com

ellieparkcity@gmail.com

435-602-2734

Posted 5-8-14

The Homestead Crawfish Festival Temporary Help

They will need four (4) chefs and will pay $10.00 an hour.

Their need is for Friday, May 23rd and Saturday, May 24th.

It is a great fun event with lots of food and good music.

It would be a great opportunity to see and feel

how a special event is run from the inside.

http://www.homesteadresort.com/resort-events/crawfish-festival-2014

If you are interested please contact Roe'e Levy at roee.levy@zermattresort.com

or call 435-657-3837

Posted 5-8-14

Thanksgiving Point Institute has several openings

Harvest Restaurant-Hot Line Cooks, Prep Cooks, Pantry Cooks

The Tower Deli-Hot and Cold Line Cooks

The Trellis Café- Hot and Cold Line Cooks, Prep Cooks (seasonal-early spring to late fall)

The Café at the Museum of Natural Curiosity- Line and Prep Cooks (opening May 9th)

The Expedition Café- Line and Prep Cooks

Banquets-Banquet Cooks, Prep Cooks

Bakery and Pastry Kitchen-Bakers, Pastry Cooks

Café Fraiche-Sandwich Cooks, Blended Drink Bar

We are looking for various positions at most outlets.

SUMMER IS OUR BUSY SEASON!

Employees and their families receive FREE admission to Gardens, both Museums, and Farm Country.

In addition, we always have FOH positions available in Catering, The Tower Deli, and Harvest.

GO TO: http://thanksgivingpoint.applicantpro.com/jobs/ to apply

http://www.thanksgivingpoint.org/

Posted 5-5-14

Cook Opportunity in Jackson Hole Wyoming

We are looking for a cook this summer on a ranch in Jackson Hole Wyoming. We are looking for graduating students that would be interested.

Please contact us ASAP.

The job starts May 19th - Sept. 20th.

You would be cooking for around 30 people, breakfast, lunch and dinner.

You are required to do the shopping, and cooking.

Pay starts at 2,500 a month.

We have a place for you to stay on the ranch.

For more information call or email

Red Hills Ranch

Brian or Jodi Cook

307-733-5021

Redhillsranch@yahoo.com

Posted 5-2-14

From Scratch Internship Opportunity

Line cooks, bakers, fresh-mozzarella pullers needed! From Scratch is a new restaurant that will be located in the heart of the central business district in downtown Salt Lake City. We will be using an in-house flour mill for our own grains, as well as pasteurizing equipment to make home-made cheese and eventually ice cream. A wood-fired oven will be used to make pizza, as well as fresh bread daily.

Any interns interested in expanding their skills in this unique experience to learn new processes and interested in learning how to use equipment you typically wouldn't be able to learn on, should apply!

Contact Jeremy Adams at jeremy@pizzafromscratch.com

or call at 801-722-4164.

Posted 5-2-14

Cliffside Restaurant

New restaurant in St. George Utah needs staff, all positions! Kitchen: Cooks; Prep; Dish Washers; Bakers

Front of House: Hosts; Front Servers; Back Servers; Assistant Managers

Great pay, great environment, great team.

Contact Andrew at Cliffside Restaurant andrew@cliffsiderestaurant.com or call 435-216-5864

Posted 4-30-14

 

Catering Intern With LeCroissant

Description:

At LeCroissant Catering and Events, we believe our guests select LeCroissant because of our caring and attentive team members who are focused on providing efficient service and meaningful experiences.

Le Croissant Catering is more than a full-service catering company. We create relationships with our clients. We enjoy getting to know our clients — their dreams and their passions. We pride ourselves on making our clients' dreams a reality by consistently partnering with them each and every step of the way. We closely monitor the latest trends in food, style, art, and entertainment. And we always make sure, no matter how big or small an event may be, to pay attention to detail.

Founded in 1995, Le Croissant Catering has continually grown to what it is today. We help our customers build events for the future. This philosophy is born from our love of food, events, telling stories, pushing boundaries, and by creating experiences. We are a team of artisans, pioneers, and mavens with a lifetime of combined expertise.

LeCroissant Catering and Events is looking for a Catering Intern to join our team this summer, and hopefully longer! This is a paid internship program for students seeking an understanding of the hospitality industry.

As a Catering Intern, you will gain experience and detailed knowledge of management, scheduling, planning, and execution of events. This highly visible position will be the central point for handling and addressing special needs or requests. This internship is an hourly position.

LeCroissant associates work in an environment that demands exceptional performance yet reaps great rewards. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, we are ready for you.

Utahs Premier Caterer. We know food. We know events.

Qualifications

Continuous authorization to work in the U.S.2nd year student (1st year student, with recommendation from professors)Studying hospitality or related majorCapable of a 10 week minimum commitment

If interested please contact Chris Sanchez at chriss@lecroissantcatering.com or call 801-466-2537

www.lecroissantcatering.com

Posted 4-30-14

 

INTERNSHIP OPPORTUNITY: Catering Intern (BAKERY) With LeCroissant

Description:

At LeCroissant Catering and Events, we believe our guests select LeCroissant because of our caring and attentive team members who are focused on providing efficient service and meaningful experiences.

Le Croissant Catering is more than a full-service catering company. We create relationships with our clients. We enjoy getting to know our clients — their dreams and their passions. We pride ourselves on making our clients' dreams a reality by consistently partnering with them each and every step of the way. We closely monitor the latest trends in food, style, art, and entertainment. And we always make sure, no matter how big or small an event may be, to pay attention to detail.

Founded in 1995, Le Croissant Catering has continually grown to what it is today. We help our customers build events for the future. This philosophy is born from our love of food, events, telling stories, pushing boundaries, and by creating experiences. We are a team of artisans, pioneers, and mavens with a lifetime of combined expertise.

LeCroissant Catering and Events is looking for a Catering Intern to join our team this summer, and hopefully longer! This is a paid internship program for students seeking an understanding of the hospitality industry.

We offer a limited number of baking internships in our pastry kitchen! Come join our team and gain hands-on professional experience. Internships require 24 hour per week commitment. The position is paid and you will benefit from learning how to work in a high volume production pastry kitchen and you will leave with a clear idea of what it is like to be a pastry cook. This internship is an hourly position.

LeCroissant associates work in an environment that demands exceptional performance yet reaps great rewards. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, we are ready for you.

Utah's Premier Caterer. We know food. We know events.

Qualifications

Continuous authorization to work in the U.S.2nd year student (1st year student, with recommendation from professors)Studying hospitality or related majorCapable of a 10 week minimum commitment

If interested please contact Chris Sanchez at chriss@lecroissantcatering.com or call 801-466-2537

www.lecroissantcatering.com

Posted 4-30-14

 

Inter Poster

Spin Cafe, Heber City, UT

Spin Cafe is looking for full- and part-time paid staff in our award-winning kitchen.  As an integral part of our small yet busy restaurant, you would work the line but also be part of all kitchen functions from butchering to gelato production.

Spin Cafe is an American restaurant in the beautiful HeberValley.  Our fun, eclectic menu is based on fresh ingredients and from-scratch cooking.  Open for lunch and dinner daily.  Winner of Salt Lake Magazine's Utah Dining Awards, Best of the Beehive and City Weekly's Best of Utah.  Check us out at www.SpinCafe.net or www.facebook.com/SpinCafe.

To inquire about this job please call Chef Vincent at 435-671-2727, or email your resume to vincent.esposito50@gmail.com

Posted 4-23-14

Internship Opportunities

I'm currently looking for students that are interested in internship positions (culinary students) to come and stage at my Pastry / Chocolate Shop; Atelier Ortega.

And also at the beginning of June, I will have an open position for an assistant pastry chef / Baker; hopefully some of your graduated or students may be interested to stage for this positions.

Attached is my biography. You can also find more information about me in:

https://www.facebook.com/ortegaoscar

https://www.facebook.com/pages/ATELIER-ORTEGA/129504272295

http://www.atelierortega.com/

http://www.specialeventsbyao.com/

Thank you very much for your time, below you will find more information about the internship.  Please free to contact me at any time if you have any questions. I appreciate your time to refer potential students or undergraduates to have an opportunity to work w Me.

Atelier Ortega in Jackson, Wy is looking for interns to help in the daily production of both Atelier Ortega and CocoLove.  These spots will be responsible for assisting the work of our Patissier, Chocolatier, Vennoisier, Glacier and chef du cusine.  This position is for people interested in experiencing the breadth of the pastry industry and some savory food in a state of the art pastry kitchen at its highest level.

Interns must be self motivated and have a drive for the evolution and continued high standards set by

International renowned Chef Oscar Ortega and his staff.  Interns at time may be asked to work long hours during our busiest times.

This is also a position in which interns will be asked to help with cleaning task and in the front of the house with customers service support.

Interns do have the possibility of part time employment during the internship program. Some benefits may be included and the opportunity for assisting in preparation of international pastry competitions is available. Learn how to work Chocolate and Sugar showpieces for international competition.

This position will require a 3 month minimum commitment.

Interns must be responsible of lodging and food during the entire time of the internship program.

For more information and application send a covering letter to:

Oscarortega@atelierortega.com

info@atelierortega.com

Oscar Ortega

Pastry Chef / Master Chocolatier

150 Scott Lane. Jackson WY. USA

P.O Box 3077-83001

Tel: (307) 734-6400

www.atelierortega.com

www.specialeventsbyao.com

www.mexican-pastryteam.com

Posted 4-16-14

The Crepe Escape

Hello, my name is Jimmy Beech. I am starting a small restaurant out of a food truck called: "The Great

Escape"; yes you guessed it, we specialize in making crepes. But our menu consists of other

loved food items as well, such as: Sandwiches, Italian Sodas and French-Toast, Super-Food and organic smoothies

and Yogurts. I am a person who loves working with those who love what they do and would be able to not

only prepare food that looks and tastes great, but may provide additional menu items for customers to

enjoy.

Catering is a major part of our business. We cater to local: weddings, parties, celebrations, and

business meetings as well. Attention to detail from the small details to the big picture and everything in

between is very important. We pride ourselves in the taste and quality of each plate prepared.

Thank you for your interest in working with The Crepe Escape. I look forward to working with

you.

Executive Head Chef Responsibilities:

  • Ensure that quality culinary dishes are served efficiently and promptly. Seeing

      that any problems that arise are rectified. As such, the executive chef is

      responsible for approving all prepared food items that leave his or her kitchen.

  • Maintain the utmost care in cleanliness sanitization and cleanliness of himself as

      well as in the kitchen and kitchen ware equipment and appliances

  • When the restaurant is not occupied with customers and in between meal times,

      the executive chef is expected to maintain clean kitchen appliances and a clean

      kitchen inside and out. As well as ensuring food is properly stocked and to note

      and make preparation for any food supply that may be running low. Also should

      use down time to work on culinary art skills and improving dishes (and possibly

      new delicious menu items) to make them aesthetically pleasing and delectably

      appetizing, giving satisfaction in the work you do as well as in the satisfaction to

      the customer giving them something they want to tell their friends about and

      come again and again.

  • The head chef also performs many administrative duties, including ordering

      supplies and reporting to the head of the establishment.

Executive Head Chef Requirements:

  • 2 years work experience as head chef
  • Degree in Culinary Arts (Those w/ degree aren't required work experience, but it

      is preferred)

  • Ability to work with others
  • Must be clean
  • Attention to detail
  • Efficient
  • Willing and able to travel
  • Cheerful and happy

Head Chef Salary $25,000.00-$40,000.00

Contact: James for an Interview

(please bring resume)

Phone: (801) 680-2055

Email: jimmy.beech7@gmail.com

Posted 4-8-14

Red Ledges Utah

I am in the market for a couple of strong minded and dedicated folks who would relish the opportunity to work in a private/country club environment. We are a la carte seven days per week for lunch and two nights for dinner and three mornings for breakfast. We also cook and serve poolside five day per week as well as many banquets, tournaments and hors d'oeuvres functions. I have developed the F&B program here at Red Ledges from the ground up over the past five years with the point being that this could become a great opportunity for up and coming culinary students. We are approaching our spring/summer opening rapidly and would like to aid in part of these young careers. Thank you for your time and any efforts. Please feel free to contact me at any time.

Regards,

Daniel Thompson • Chef and Food & Beverage Manager • Red Ledges p 435.657.4060 • f 435.503.8504 • dthompson@redledgesclub.com

Posted 4-2-14

Zermatt/Homestead Resort Opportunities

I extend an opportunity for current and past students to come apply with us.

For employment opportunities be go to: http://zermatt.applicantpro.com/jobs/

We always are looking for talented chefs and cooks to join our team, and as we gear up for a busy Summer season, with two big resorts, 4 restaurants, two banquet kitchens, and a busy, busy bakery, I know we'll need many more.

As you know, many UVU students have worked with us, and some (including myself) have made it to a Chef position. Joe Haws is the Z's Chop Haus Restaurant Chef.

The opportunities with our company are far more than just these two resorts, as we have many other resorts we manage across the US. http://www.gemstoneresorts.com/our-properties/page/2/

Please come join us for a fun, busy summer with lots of cooking and learning from the best kitchen teams around!

I have attached bios of myself, our pastry chef, and our executive chef

Thanks for your time!

Roe'e Levy

Executive Sous Chef

700 N. Homestead drive, Midway, UT, 84049

Direct 435.657.3837   |   Cell 435.503.4648

homesteadresort.com               zermattresort.com

Pastry Chef Ashleigh Dougherty's Bio

Chef Dougherty is the head pastry chef of both the Zermatt and Homestead resorts in Midway, Utah. She over sees all pastries and desserts that are presented in almost all outlets throughout the resorts. Her pride and joy is Z's Bakery where she and her staff offer a variety of European pastries, fresh breads, homemade gelato and decadent desserts.

Chef Dougherty started her career in Louisville, Colorado at The Huckleberry Bakery where her passion for the pastry arts took form. She then moved on the Shamane's Bake shoppe in Boulder, Colorado where under Chef Simons she trained and perfected her skills. Chef Dougherty moved to Utah in 2012 where she worked at the Montage Resort before finding her home at the Zermatt resort.

Chef Dougherty draws much of her inspiration for the pastry arts from her travels throughout the world and the experience she has gained through her career. She uses her experiences to combine modern and traditional desserts to create her own unique twists.

Chef Roee Levy's Bio

Roe'e Levy joined the culinary team of Zermatt and Homestead Resorts in March 2012. As executive sous chef, Roe'e oversees the kitchen teams with an emphasis on The Homestead's menu development and special events while coordinating projects between the two resorts.

Roe'e began his career in Israel as sous chef with Vines. They specialized in outdoor events, multi-day events and private dining around the Middle East. Later he hooked into Abba. The freshest sea side experience in small town Cape Cod MA.

As his career progressed, Roe'e graduated the culinary program at the University of Utah Valley. While working with us, Roe'e won a gold medal in an accredited ACF competition. Later he became Chef De Cuisine for Z's Steak and Chop Haus.

Roe'e contributes broad knowledge to our kitchens which spans Middle Eastern, Jewish and Eastern European cuisines. He exemplifies honest food prepared with perfect technique and just a touch of refinement. Roe'e takes a seasonal approach for perfecting the best American dishes which he is practicing now.

After many years of travel, working and playing around the world, Roe'e is settled. He, his wife and new born baby girl have found the sweet spot of Heber Valley. They live, work and play here now.

Chef Joey Pesner's Bio

Executive Chef, Joey Pesner joined the Food and Beverage teams of The Zermatt Resort and The Homestead Resort in June of 2011. Under his command here he lends his culinary expertise to five separate restaurant outlets, group events, weddings and social gatherings. To keep up with the busy day to day demands, Joey mentors a team of over 45 chefs and assistants between the two resorts.

Joey began his career early by graduating the acclaimed Western Culinary Institute in Portland Oregon at the age of 19. He then quickly honed in on his culinary abilities and was recognized as one of the country's best young chefs by the Chiane des Rotisseurs in 1999.

When Chef Pesner joined our resorts, he brought with him experiences form an esteemed collection of 4 and 5 diamond resorts. A few from the highlight reel are The Grand America Hotel in Salt Lake City, The Adolphus Hotel in Dallas Texas, and The Ritz Carlton Hotel in Georgetown Washington DC where Joey was their second youngest Executive Chef at the age of 26.

Joey values his best food learning experience from when he was the Executive Chef at La Bastide in Travelers Rest South Carolina. The inn, being part of The Cliff's Communities Joey was able to plan and oversee the operation of a ten acre organic farm, which enabled him to teach farm to table cooking classes for their members and provide the absolute freshest ingredients into his restaurant menus.

Our Chef comes to us most recently from South Seas Island Resort on Captiva Island, Florida. He lives and plays here in the Heber Valley with his wife and children. They take advantage of our natural playground by doing what they enjoy most. Camping, fishing, and of course, working in their garden.

Posted 3-26-14

Magleby's Fresh Openings

Magleby's Fresh has immediate openings on the culinary team in both the Lindon and Provo locations.  We hire individuals who share with us a passion for excellence in food and hospitality.  We are seeking all skill levels to fill positions in our kitchens including:

  • Prep Cook
  • Line Cook
  • Culinary Manager

Our hours are flexible and our pay is aggressive.  Please apply by sending a resume to chris@maglebysfresh.com

Posted 3-20-14

Elk Creek Ranch

Elk Creek Ranch is located 25 miles south of Yellowstone National Park. They are looking for a chef to manage the kitchen and be responsible for the dinners. They have assistants to help. The chef would work five days a week. They would provide room and board and a salary of $2,000.00 a month. The other employees are female so because of the housing situation we are looking for a female chef.

Interested candidates please call Boyd Zollinger at 208-522-7525 or boydjz@msn.com

Posted 3-20-14

Internships Available at Legacy House Assisted Living of Spanish Fork

Legacy House is looking for two cook positions which provide all meals for the residents. The candidate would be working with Crandall's Dieticians to create menus and recipes. The positions call for working on the weekends with at least 2 to 3 days off throughout the week. The candidate would be responsible for cooking, prep, baking, washing dishes, cleaning and etc. Candidates would have to have food permits upon hiring. You would report directly to the Food Services Director or to the assistant. The position would be a paid position after the candidate has proven themselves.

Interested candidates may apply by contacting Kilifi Tuaitanu at kilifit@wslm.biz.

Posted 3-10-14

Holiday Retirement Community

Positions: PM Cook & a Sous Chef

Cook

The Cook is responsible for providing the salads, dessert, cold sandwich du jour, and the cottage cheese fruit plate for the noon meal. The cook is also responsible for the entire supper meal.

Sous Chef

The Sous Chef is responsible for preparing and serving the breakfast meal. He/she is also responsible for the primary and second choice entrees, the starch, vegetable, bread, hot sandwich du jour, broth, and baked potato for the dinner meal

Everything is made from scratch and the menu changes daily. This makes for a good challenge and helps develop culinary skills quickly.

Holiday Retirement hires mostly from within which means there are many opportunities for advancement with the company all across the United States. There are over 300 facilities.

We are looking for some who has work and school experience but will consider all applicants

http://www.holidaytouch.com/our-communities/south-towne-ranch

Apply in person at 310 East 10600 South in Sandy at the General Managers office which is right inside the main entrance. You may also email your resume over to tyler.priddis@holidaytouch.com. Please do not come during the hours of 8-9 AM, Noon-1 PM and 5-6PM. They will be busy serving at that time.

Posted 3-5-14

Utah Food Services Part-Time Catering Opportunity

Take advantage of a prime opportunity to train at Utah's largest family-owned catering firm. Do you enjoy working in a dynamic, fast paced, high volume environment? Do you exhibit strong communication skills, organizational skills and are able to work flexible hours days or evenings? Potential candidates must have a valid driver's license, be able to lift at least 40 lbs, and stand on feet for long periods of time.

Salary D.O.E. Send your resume to chris@utahfoodservices.com. You may also fill out an application online at www.utahfoodservices.com

Posted 3-5-14

Brand New Anchorage Natural Pantry Store

Positions looking to fill:

Restaurant Manager

Chefs

My name is Amber Mann and my parents are opening a new store in Anchorage Alaska. They have had the business for over 35 years in Anchorage but in March they will take it to a multi-million dollar level.

(Here is a glimpse of the facility http://www.ktva.com/new-natural-pantry-store-to-open-soon/

Anyway you can see the awesome opportunity that lies ahead for someone that wants to make their mark in a very successful market.  From the news clip, you can see that they will need a restaurant manager, chefs working with free range organic foods, and they will also have a beautiful gluten free facility that will need someone that wants to create what it is to be.

They are looking for individuals that could take their food to a whole new level that will bless the lives of many Alaskans.

I lived in Utah County for years and years and know people that have been through your program.  If you have current or past students that would be up for this awesome challenge/adventure, I would love to hear from them.

Amber Mann
801-362-2827

ambermann1@gmail.com

Posted 3-5-14

Marvellous Catering

Marvellous Catering is currently accepting applications for the following:

Pantry Cook

Hours 6a.m.-1p.m.

Responsible primarily for preparing salads and salad dressings.

Assistant Cook

Hours 6a.m.- 1p.m.

Responsible for simple dishes and ingredient preparation.

Hours are somewhat flexible. We are looking for energetic, hardworking people.

Call Jeff at 801-362-4898 or apply at www.marvellouscatering.com/employment

Posted 3-5-14

Carbon County Higher Education Center

The Carbon County Higher Education Center (CCHEC) in Rawlins, Wyoming, is searching for an instructor to teach culinary arts at the community college and high school levels. CCHEC is a Board of Cooperative Higher Education Services affiliated with Western Wyoming Community College and Carbon County School District # 1. For this specific program we are working with Sheridan College in Sheridan, Wyoming. CCHEC has 19 full-time employees including five full-time instructors. Our funding is stable and comes from a local mil levy that has been overwhelmingly approved by District voters every four years since 1984. We are constructing a new $7 million Career and Technical Education Center that will be completed in August, 2014.

We are searching for a candidate who can continue to build our existing program that emphasizes restaurant management and to develop a more culinary arts-focused program. The ideal candidate will have a bachelor's degree in a related discipline, at least 6 years' experience as a chef and an American Culinary Federation Certification as a Working Chef or Executive Chef. A candidate with an associate's degree and CFC Certification would certainly be considered. Candidates must be eligible to teach in Wyoming high schools under the current Professional Teachers Standards Board guidelines. (For most instructors the 6-years' experience requirement will meet the PTSB guidelines for career and technical education instructors.)

The current program, taught exclusively at the high school level, emphasizes the ServSafe curriculum, nutrition courses, basic food preparation and restaurant management. Our high school students operate

Kickin' Chicken, a lunch-only restaurant located at the high school featuring various kinds of creative wraps. We intend to expand the program to include adult learners at the community college level.

Our hope is to develop a culinary arts program that teaches students basic culinary skills plus more advanced courses in baking or specialty cuisines and in hospitality in general. We anticipate one opening for the 2014-15 academic year and, contingent on program development and enrollment, additional positions may be added as necessary as necessary.

Position Responsibilities

Teach full-time course load with both high school and adult classes

Instruct students in proper and safe utilization of kitchen equipment and utensils

Instruct students in proper and safe food preparation including ServSafe coursework

Instruct students in basic culinary techniques

Utilize existing Kickin' Chicken restaurant to teach restaurant management or other curriculum as necessary

Maintain inventory of kitchen supplies and materials

Develop and manage budget using the CCHEC budgeting and expenditure processes

Maintain and report student progress and grades to appropriate administrative office

Develop close relationship with Sheridan College Culinary Arts Program and faculty

Participate in development of and expansion of program, including design and equipping new facility

Organize or teach short courses in our community education program

Prepare students and participate in regional culinary arts competitions, Skills U.S.A. competitions or similar events

Other duties as assigned

Contact Information:

David Throgmorton, Ph.D.

Executive Director

Carbon County Higher Education Center

812 E Murray Street

Rawlins, Wyoming 82301

dthrogmorton@ cchec.org

307-328-9204 (Office)

307-321-3561 (Cell)

Posted 3-5-14

YMCA Camp Roger's Kitchen Manager and Kitchen Assistant Positions

We are looking to hire a kitchen manager for YMCA Camp Roger located in the Uintahs near Kamas, UT.  YMCA Camp Roger is an overnight summer camp for boys and girls between the ages of 7-17 serving up to 120 youth a week.  This is a 10 week seasonal position from May 27th until August 9th.  Room and board is provided and the kitchen staff is expected to live at the facility while employed.   The kitchen serves three family style meals a day for 150-200 children and college students per meal.

This position has been a great internship opportunity for culinary students in the past and we are more than willing to work with you or your students to ensure that the requirements they need in order for the experience to count towards credit are met.

We are also looking for a kitchen assistant.

We will be accepting applications until the position is filled. Please go to the below link to apply.

http://www.ymcautah.org/employment/summer-camp-roger

www.ymcacamproger.org

Posted 2-24-14

Buffalo Grill at Zion Mountain Ranch

Welcome to the Buffalo Grill at Zion Mountain Ranch. Our philosophy on food is simple, we believe in using the highest quality and responsibly sourced products available. Our restaurant is working to make everything we can from scratch. From our bread to our yogurt we make it here. A three acre garden and two greenhouses on the property produce much of the product you will enjoy on our menu.

Head Chef

Head Chef Job Description • Develop and implement menus and meal plans that fit the facility, restaurant, or kitchen needs and goals on a daily basis. • Direct and supervise kitchen operations and designated back of the house staff. • Train all related staff. • Work well as part of a team and contribute to a positive work environment. • Maintain a well-stocked inventory, and exercise wise cost control. • Engage with peers, colleagues and patrons in a manner that invites interaction and feedback • Assist with long-term plans as they relate to cuisine and overall culinary experience. • Take Responsibility for all food preparation and handling methods • Monitor hygiene and sanitation within kitchen and food-prep environments.

The Head Chef plays a combined creative and managerial role in the kitchen. In the traditional kitchen hierarchy, the position represents the pinnacle of culinary achievement. If you have worked in a kitchen, or even in a front of the house restaurant job, you know the weight carried by the designation of Head Chef. Hard work is rewarded in most kitchens, and the hospitality industry promotes from within, but the skill set required for a position of this magnitude is not conjured without a Culinary Arts education. The one in charge, the decision-maker, the leader of the kitchen brigade – What does it take to wear the title and the whites and toque that go with it? Kitchen chops are essential, but they are nothing without a broad understanding of traditional ingredients and recipes. The Head Chef creates and implements the menu, but he is also responsible for training his staff to prepare the dishes properly and consistently. The ability to motivate and inspire line cooks to perform at a high level is an intangible attribute the Head Chef must possess. To a certain extent, experience fosters effective kitchen administration, but the complexities of personnel management, budgeting, and food cost control, marketing and other business-related concepts requires formal training. The Head Chef exhibits equal measures of experience and academic discipline within their roles as kitchen bosses.

The position is demanding for even the most qualified candidates, and the chef answers only to the general manager or property owner. Education for a Head Chef exhibit a series of traits that facilitate performance in the range of disciplines inherent to the position.

Kitchen Manager

The role of kitchen manager requires good judgment, and a problem solving skill set that enables a successful chef to quickly put out fires in the kitchen – literally and figuratively. Critical thinking is required to analyze menu successes and manage employee strengths. Communication skills must be strong, in written and verbal forms require to effectively train staff and shape the direction of the restaurant.

Zion Mountain Ranch is a guest ranch located in Southern Utah, East of Zion National Park, on highway 9. We are currently taking applications for a Head Chef and Sous Chef positions. Applicants must have a sense of decorum, manners, be computer literate, have a positive attitude, good communication skills and capable of handling multiple issues in a timely manner. Zion Mountain Ranch is beyond lodging, offering our guests above and beyond service and services. Our Ranch includes luxury cabins and lodges, live chickens, horseback riding, biking, hiking in the local parks and a herd of wild Buffalo.

Although we are open year round, our primary season is March through October, year round positions would be considered after summer season. Staff has the option of staying in a limited number of housing options on property. We also have tent and RV sites for people wanting to keep it cheap. Some people do stay in the nearby towns of Kanab, Orderville and Glendale. We are happy to help with housing in any way that we can. Lodging at the Ranch is first come first serve. Salary and benefits are completely negotiable, depending on experience.

If this sounds like an exciting prospect to you and you have a passion for food and service, please send a cover letter describing why you think you would be a good fit, along with a resume to djensen@ZMR.com. Checkout our website at ZMR.com.

Posted 2-20-14

White Willow Reception Center

Our reception center is in need of a part-time caterer starting at $10.00 an hour.  Hours must be flexible, mostly in the evenings and early in the morning.  Must live in Provo or close to it and have your own transportation.  Applicant must be absolutely trustworthy and flexible as well as a good cook.

If you are interested, please e-mail resume to:

whitewillowreceptioncenter@gmail.com

Posted 2-20-14

Food Prep/Kitchen Assistant at Doc Warner's Alaska Adventures in Excursion Inlet, AK (2 Positions Available)

60 Hour Work Week at a fabulous remote fishing lodge in Alaska

Weekly Wage + Tips

Room & Board Included

Approximately June 1st – Sept. 13, 2013

Airfare from Salt Lake City, UT is included

Personal fishing on occasion is a perk!

The successful candidate will be a non-smoker, drug-free, organized, honest, thrifty, reliable, proactive, creative, positive, and kind individual who can communicate clearly, take direction, lead by example, work well with and without supervision, and follow through with commitments without procrastination.   The qualified individual will also possess the skills needed for EXCELLENT customer-service and satisfaction, problem solving, and the ability to identify system improvements. Must have a strong, fast-paced work ethic and be a highly motivated Team Player!

Essential Duties and Responsibilities are not limited to and include the following:

Greater than ONE year experience in kitchen/food prep

Must obtain Alaska Food Handler's Permit

Assist the Chef and/or Asst. Chef with all aspects of breakfast, lunch, dinner

Food prep, knife skills, dicing & chopping

Food presentation

Salad bar

Ice cream machine operation, cleaning, & maintenance

Maintain cleanliness & order in the kitchen, storage areas, & dining room

Keep fridges & freezers clean & organized

Sweep & mop floors, bus tables, wash dishes

Keep condiments stocked & wiped down

Sanitation knowledge

Recipe knowledge

Food temperature knowledge

Good understanding of cooking & baking

Clean As You Go Philosophy

FIFO (First In First Out) Food Rotation

Other duties as assigned

TO REQUEST AN APPLICATION:

Please call or text Mark Warner at (907)-723-6000 or email him at mark@docwarners.com.

Posted 2-18-14

Assistant Chef/Baker at Doc Warner's Alaska Adventures in Excursion Inlet, AK

60 Hour Work Week at a fabulous remote fishing lodge in Alaska

Weekly Wage + Tips

Room & Board Included

Approximately June 1st – Sept. 13, 2013

Airfare from Salt Lake City, UT is included

Personal fishing on occasion is a perk!

The successful candidate will be a non-smoker, drug-free, organized, honest, thrifty, reliable, proactive, creative, positive, and kind individual who can communicate clearly, take direction, lead by example, work well with and without supervision, and follow through with commitments without procrastination.   The qualified individual will also possess the skills needed for EXCELLENT customer-service and satisfaction, problem solving, and the ability to identify system improvements. Must have a strong, fast-paced work ethic and be a highly motivated Team Player!

Essential Duties and Responsibilities include but are not limited to the following:

Greater than ONE year experience in kitchen/food prep (strong culinary skills desired)

Must obtain Alaska Food Handler's Permit

Assist the Head Chef with breakfast, lunch, & dinner (strong line cooking skills needed)

Primary Baker/Pastry Chef – cookies, pies, cakes, brownies, breads, rolls, 9pm snack, etc.

Food presentation

Salad bar

Ice cream machine operation, cleaning, & maintenance

Maintain cleanliness & order in kitchen, storage Areas, & dining room

Sanitation knowledge

Recipe knowledge

Food temperature knowledge

Good understanding of cooking & baking

Knife skills, dicing & chopping

Clean As You Go Philosophy

FIFO (First In First Out) Food Rotation

Other duties as assigned

TO REQUEST AN APPLICATION:

Please call or text Mark Warner at (907)-723-6000 or email him at mark@docwarners.com.

Posted 2-18-14

Head Chef/Kitchen Manager at Doc Warner's Alaska Adventures in Excursion Inlet, AK

60 Hour Work Week at a fabulous remote fishing lodge in Alaska

Weekly Wage + Tips

Room & Board Included

Approximately June 1st – Sept. 13, 2014

Airfare from Salt Lake City, UT is included

Personal Fishing on occasion is a perk!

The successful candidate will be a non-smoker, drug-free, organized, honest, thrifty, reliable, proactive, creative, positive, and kind individual who can communicate clearly, take direction, lead by example, work well with and without supervision, and follow through with commitments without procrastination.   The qualified individual will also possess the skills needed for EXCELLENT customer-service and satisfaction, problem solving, and the ability to identify system improvements. Must have a strong, fast-paced work ethic and be a highly motivated Team Player!

Essential Duties and Responsibilities include but are not limited to the following:

Greater than two years of experience running and operating a kitchen that feeds 80+ people daily (Strong and creative culinary skills & certification/degree is a must)

ServSafe Certified (or be able to obtain the ServSafe Certificate)

Must obtain Alaska Food Handler's Permit

Responsible for breakfast, lunch, & dinner (strong line cooking skills needed)

Assist the Baker/Pastry Chef – cookies, pies, cakes, brownies, breads, rolls, 9pm snack, etc.

Proficient at calculating, tracking, controlling, placing, & receiving inventory/supplies/food orders & staying within the allotted budget as well as anticipate food consumption, estimate cost of ingredients, & minimize waste

Manage kitchen area & staff in a professional, respectful, & positive manner

Maintain cleanliness & order in kitchen, storage Areas, & dining room

Food presentation

Salad bar

Ice cream machine operation, cleaning, & maintenance

Recipe knowledge

Food temperature knowledge

Clean As You Go PhilosophyFIFO (First In First Out)

Food Rotation

Other duties as assigned

TO REQUEST AN APPLICATION:

Please call or text Mark Warner at (907)-723-6000 or email him at mark@docwarners.com.

Posted 2-18-14