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P O S T I N G S
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Date Posted:
July, 2008 |
Job Title:
Sous Chef |
Location:
San Francisco |
Contact:
Susie |
| Job Description: This popular restaurant is expanding and the Executive Chef needs a Sous Chef to assume some of his duties. The meats, poultry, fish and produce are sustainable and largely organic from local farmers and fishermen. A wonderful chef will teach you a bunch about integrity of food. There is lots of structure already in place but you need to know volume. (SF341)
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Date Posted:
July, 2008 |
Job Title:
Executive Chef |
Location:
San Diego |
Contact:
Susie |
| Job Description: We need a high-end Executive Chef with an extensive seafood background in a very upscale restaurant. You need to know high volume and be very organized. A pedigree from a restaurant with a name (think Aqua San Francisco, Oceana NYC) is preferred. There is a good team intact so you do not have any messes to clean up. They want someone to bring their creativity, financial knowledge, and ability to wow the foodies. This beautiful restaurant is in the San Diego area and offers an excellent salary and possible opportunity for growth. (SF338)
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Date Posted:
July, 2008 |
Job Title:
Executive Chef |
Location:
East Coast |
Contact:
Susie |
| Job Description: Executive Chef for a lovely French Restaurant in the Eastern U.S. Your experience needs to include high volume fine dining with a number of years as an Executive. Exceptional salary and bonus. (SF330)
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Date Posted:
July, 2008 |
Job Title:
Pastry Chef |
Location:
Sacramento |
Contact:
Susie |
| Job Description: We need a Pastry Chef for one of Sacramento's top restaurants. This restaurant is well established and highly thought of. Good salary and benefits. (SF333)
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Date Posted:
July, 2008 |
Job Title:
Executive Chef |
Location:
East Coast |
Contact:
Susie |
| Job Description: Executive Chef for a lovely French Restaurant in the Eastern U.S. Your experience needs to include high volume fine dining with a number of years as an Executive. Exceptional salary and bonus. (SF330)
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Date Posted:
July, 2008 |
Job Title:
Exec Chef |
Location:
Central California |
Contact:
Susie |
| Job Description: A growing hotel company is looking for an Exec Chef on the Central California Coast. This restaurant has been completely remodeled and is just lovely. The menu is high-end Spanish inspired (and will stay Spanish inspired) but allows for creativity. Hotel experience is helpful because there is a banquet department, but strong upscale restaurant with private dining room or catering experience is good also. They are looking for local, seasonal, quality product. Excellent salary and benefits. (SF329)
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Date Posted:
July, 2008 |
Job Title:
Catering Chef |
Location:
East Coast |
Contact:
Susie |
| Job Description: This company on the East Coast is developing a catering department with a gentleman from Restaurant Associates and Puck Catering building the concept. They own a number of highly successful restaurants and are a growing company. They are looking for an Executive Chef with experience to develop menus and build the BOH part of this operation. You need to have experience in an upscale hotel, restaurant with good banquet space, or off-premise catering company. Unending opportunity with a very good starting salary and opportunity for income growth as the division grows. (SF328)
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Date Posted:
July, 2008 |
Job Title:
Exec Chef |
Location:
San Diego |
Contact:
Susie |
| Job Description: Exec Chef for a very upscale seafood house in San Diego doing high volume. These people want the chef to be so good that the foodies can't wait to get into the restaurant! The owners would love this Chef to have worked in a French or a very upscale restaurant in NYC, San Francisco, Chicago. Obviously you need to have vast knowledge of seafood. Excellent salary. (SF327)
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Date Posted:
July, 2008 |
Job Title:
Exec Chef |
Location:
S.F. East Bay Area |
Contact:
Susie |
| Job Description: Exec Chef for a new authentic Italian restaurant in the East Bay. This beauty will have a wood fired oven from Italy. Only 45 seats so you can make it nice! We will be sending the Chef for certification as a Pizzaiolo, learning true Neapolitan pizza. Your simple but delicious menu will be at home in this lovely space. Wonderful owner who has two other very upscale restaurants and has always wanted to do this concept. (SF323)
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Date Posted:
July, 2008 |
Job Title:
Pastry Chef |
Location:
S.F. East Bay |
Contact:
Susie |
| Job Description: Pastry Chef for a beautiful and busy winery restaurant. Seasonal, simple, straightforward pastries with good presentation, not overworked. This is a number two position under an Exec Pastry Chef who oversees the entire property. A garden, tended by a Master Gardener, provides you with some of your product. I have worked for this company for over ten years and they are wonderful people to work for. (SF317)
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Date Posted:
July, 2008 |
Job Title:
Pastry Chef |
Location:
S.F. East Bay |
Contact:
Susie |
| Job Description: Pastry Chef for a beautiful restaurant in a winery in the Bay Area. We are looking for a seasonal, simple, straightforward presentation, not overworked. Delicious is the key word here! This is a high volume restaurant doing outrageously wonderful food. Delightful people to work for and opportunity abounds. (SF314)
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Date Posted:
July, 2008 |
Job Title:
Chef |
Location:
Virginia |
Contact:
Susie |
| Job Description: I need a Chef for an upscale Japanese restaurant in the state of Virginia. The restaurant is somewhat like Nobu in NYC; the Sushi Chef is from Japan. The D.O. is a chef who left the Bay Area and is running a few restaurants for this company in this pretty state. The location is about an hour and a half from Washington D.C. These people take real good care of their chefs; took them to the National Restaurant Show in Chicago and to NYC to eat around. Lovely! (SF312)
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