Jobs & Internships

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

Line Cook at Café Diablo

Line cook wanted in Torrey, UT

$10+/ hour, full time April- October. Lunch and dinner shifts available.

Small restaurant, close family style crew.

Some professional kitchen experience preferred.

Challenging and fun menu and place to work.  We will help you find housing close-by. Lots of fun stuff to do on your days off too: 2 national forests, 1 national park close by, lots of recreation. Check us out at www.cafediablo.com.

Call Chef Kate: 435.979.2956 or email your resume to cafediabloutah@gmail.com

Posted 2-26-14

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

Donut Bakers Needed

We are in need of some excellent bakers.  We are offering individuals part-time work or as an internship opportunity to develop their skills and creativity in a real working environment.  Bakers will be given creative freedom to design and create new recipes, flavors, and decoration.  Holidays and special events deserve unique recognition and a donut designed to impress will do just that.   Our opportunity will give students a place to polish their skills and continue in their field of study.

Positions are open immediately.  Please send your resume to Dennis at

Dennis@MCDRH.com or (801) 373-3768 for an interview.

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

Immediate Cook Position

I am the Dietary Manager for Aspen Ridge and we have a part time position immediately available for a cook. The shift available is Sunday afternoons from noon to 8:30. The meals are pretty light. The person interested would need to have no felony record, an active food handler's card, be able to obtain a CPR card within the first few weeks of working and be able to work every Sunday shift consistently.

I thought this might be a good position for a student due to the hours. There is a possibility for some extra hours if someone else called in sick or went on vacation.The pay would be based on experience but tends to be between $9-$11 per hour. If someone had previous healthcare experience that would be a plus as we are a short term skilled nursing facility.Please, if anyone is interested have them either send a resume to my email address at avandenover@ahcfacilities.com or they can come and apply in person at 1992 S. Columbia Lane here in Orem. Our closest cross street is 2000 S.Please, I am very motivated to find a quality reliable person and I have had one of your students before and was very impressed with their work ethic. If you can send the word out again to the students I would really appreciate it. This position is in need of immediate filling.

Sincerely,

Andy

Posted 2-18-14

UVU Opportunity

We are looking for individuals interested in cooking class instructor positions in our new Demonstration Kitchen. The Demonstration Kitchen is located in the new Student Life and Wellness Center, which is scheduled to open in April of this year. See this link for pictures and info on the new building: http://www.uvu.edu/slwc/

This is the posting for Cooking Class Instructor: https://www.uvu.jobs/postings/6941

Our department is specifically interested in health/wellness type cooking. Classes may be one time or weekly classes, depending on the nature of the class. Please feel free to call or email me with any questions. Thank you!

Sarah Graves

Coordinator-Wellness Programs

801-863-6481

Posted 2-18-14

Baskin Robbins

We build and decorate almost all of our awesome ice cream cakes in house. And we have an opening for decorator. The shift is 10am to 3pm, five days a week. However, we can definitely accommodate a school schedule. Our previous decorators were students in the UVU Culinary arts program.

There's no need to know much about ice cream, we can teach you! But you do need to have experience as a decorator, either in a previous job or school setting.

Ideal candidates have experience in a fast paced kitchen, are punctual, friendly, and have reliable transportation.

Send resume to scoopinllc@gmail.com. WE are looking to fill this position no later than March 1st. Pay is $9 -$11 doe