Spring Career Fair
April 8, 2014
www.abigailkirsch.com
Abigail Kirsch
A preeminent caterer with over 35 years of experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is
known for its outstanding cuisine and event management. Abigail Kirsch is the area’s first choice for the best execution in
weddings, corporate events, galas and social functions. Abigail Kirsch always delivers superb food, impeccable service and
unmistakable flair. Abigail Kirsch operates unique event sites in Westchester and New York City. The Off Premise Catering
Division brings the same standard of distinctive food service to any other location a client may choose. Locations include Tappan
Hill Mansion in Tarrytown, two venues at The New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy
Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and The
Lighthouse.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Cooks - Culinary Crew Leaders
Frank Imperato
Human Resource Manager
Jennifer King
Human Resources Manager
kingje@chelseapiers.com
Sarah Saracino
Human Resources Manager
ssaracino@abigailkirsch.com
81 Highland Avenue Tarrytown NY 10591
(914) 631-3030
www.aramark.com
ARAMARK
ARAMARK delivers experiences that enrich and nourish people’s lives through innovative food, facility, and uniform services.
United by a passion to serve, our more than 250,000 employees make a meaningful difference each day for millions of people
around the world. ARAMARK is recognized among the Most Admired Companies by FORTUNE and World’s Most Ethical
Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.
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Recruiting for: Culinary Externs - Sous Chef - Chef de Cuisine - Executive Chef
Kelly Hart
Talent Acquisition Manager
hart-kelly@aramark.com
Kevin Bagosy
Talent Acquisition Partner
bagosy-kevin@aramark.com
Angela Indiviglio-Gomez
Talent Acquisition Manager
indiviglio-gomez-angela@aramark.com
Samantha Newcomb
Talent Acquisition Partner
newcomb-samantha@aramark.com
C - approved externship site for Culinary Arts
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1101 Market Street Philadelphia PA 19107
(215) 238-3742
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
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www.ardsleycc.org
Ardsley Country Club
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Founded in 1895, Ardsley Country Club is one of the oldest and most distinguished private clubs in the country. Situated on top of
North Mountain Drive just 20 miles north of Manhattan, the clubhouse is the former mansion of Frank Gould. From the terrace,
members enjoy a panoramic view of the majestic Hudson River and the cliffs of the Palisades. The charm and intimacy of the
surroundings combined with an informal, welcoming atmosphere that caters to families creates a “second home” feeling among its
diverse membership. The club has an 18-hole golf course, halfway house, swimming pools, snack bar, tennis and paddle courts, a
fine dining restaurant and a beautiful terrace for special occasion events.
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Recruiting for: Culinary Externs - Full-time Front-of-the-House and Back-of-the-House Positions.
John Brisson '97
General Manager/COO
jbrisson@ardsleycc.org
Andrew Ballint
Assistant General Manager
andrew@ardsleycc.org
Laura Carranza
Dining Room Manager
laura@ardsleycc.org
George Flay
Executive Chef
chefgf@ardsleycc.org
100 North Mountain Road Ardsley on Hudson NY 10503
(914) 591-8150
www.atlanticgolf.org
Atlantic Golf Club
Established in 1992, Atlantic is a traditional golf club, located in the exclusive "Hamptons" community on the east end of Long
Island. The Metropolitan Golf Writers Association named Atlantic Club of the Year for 2010 "for upholding the spirit and traditions
of golf through consistent and energetic support and dedication to the game." Atlantic's commitment to excellence extends to
every facet of the operation; from the course, to the membership and staff, many of whom have been with the Club since it first
opened.
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Recruiting for: Culinary Externs
Darryl Ford '06, '08
Executive Sous Chef
dford@atlanticgolf.org
George Ryan '75
Executive Chef
chef@atlanticgolf.org
1040 Scuttle Hole Road Bridgehampton NY 11932
(631) 537-1818
www.balchem.com
Balchem Corporation
Founded in 1967, Balchem provides state-of-the-art solutions and the finest quality products for a range of industries worldwide.
Our Company consists of three business segments: ARC Specialty Products; Food, Pharma and Nutrition; and Animal Nutrition
and Health. Balchem employs over 400 people worldwide who are engaged in many diverse activities, developing our company
into chosen market leadership positions.
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Recruiting for: B&P Extern - Networking Opportunities
Renee McComb
Human Resources Consultant
rmccomb@balchem.com
Robert Mason '10
Senior Scientist
rmason@balchem.com
C - approved externship site for Culinary Arts
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52 Sunrise Park Road New Hampton NY 10958
(845) 326-5659
(845) 326-5859
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.baldorfood.com
Baldor Specialty Foods, Inc.
Baldor is one of the largest importers and distributors of fresh produce in the Northeast. We are dedicated to sourcing the finest
and freshest produce available worldwide. We buy directly from domestic farmers and international growers on a daily basis and
provide customers with a consistent supply of whatever produce they desire. We have the capacity to receive air, rail and sea
transport daily. Our operation functions in 140,000 sq. feet of space in the Hunts Point Section of the Bronx and we have 36
loading docks and approximately 100 refrigerated delivery trucks. We deliver to hotels, white tablecloth restaurants, B & I, upscale
retail stores, in-flight caterers, hospitals, schools, executive dining rooms, foodservice chains and country clubs. The greatest
challenge we face now is to effectively utilize the vast space we now occupy. We've done this by creating several businesses
under the Baldor umbrella: Fresh Cuts, Ipex, De La Terre, Hunts Point Cold Storage & Logistics, Catskill Mountain Produce.
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Recruiting for: Truffle Sales - Sales Assistant - QA Specialist
Henry Foreman
Human Resource Director
henry@baldorfood.com
Jim Chlebogiannis
Sales Manager
jchlebogiannis@baldorfood.com
Daisy Rajsingh
Human Resource Manager
drajsingh@baldorfood.com
Jared Walton '04, '06
Sales Team Supervisor
jwalton@baldorfood.com
155 Food Center Drive Bronx NY 10474
(718) 860-9100
(718) 304-4562
www.visitbearmountain.com
Bear Mountain Inn
The Historic Bear Mountain Inn is located in the heart of Bear Mountain State Park. The complex cosists of approximately 40,000
square feet of banquet and meeting space, The Hikers Café, serving casual fare, Restaurant 1915 and Tapas Lounge, The Bear
Mountain Trading Company (gift shop), Multiple Concessions, as well as 63 guest rooms, a full-service spa (opening June 2013),
Merry-go-Round, and Outdoor Ice Skating Rink. The culinary philosophy of Executive Chef Michael Matarazzo, CEC focuses on
the best local and seasonal ingredients, prepared using a mix of classical and contemporary techniques.
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Recruiting for: Culinary Externs -Banquet Cooks - Line Cooks - Fine Dining Servers - Bartenders - Weekend Cooks - Lead
Cooks
Michael Matarazzo '11
Executive Chef
chef@visitbearmountain.com
Erin Moylan '06
Banquet Chef
banquetchef@visitbearmountain.com
3020 Seven Lakes Drive Bear Mountain NY 10911
(845) 786-2731
www.beaverkillvalleyinn.com
Beaverkill Valley Inn & Mountain Club
An historic country club and inn nestled along the banks of the fabled Beaverkill River. Open year round. Located in Lew Beach,
NY at the junction of Sullivan, Ulster and Delaware Counties. The inn is a privately owned 19 room property offering three meals,
afternoon tea, and appetizers, along with catered events on/off site. Supporting local farms has been a long-time focus. Unique
and interesting!
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Recruiting for: Culinary Externs (beginning late April/early May) - Event Staff (BOH and FOH for periodic weekend events
late May through mid-October.)
Christina Jurgens
Executive Chef
chris@beaverkillvalleyinn.com
Kathryn Bryant
Assistant Manager
kathy@beaverkillvalleyinn.com
C - approved externship site for Culinary Arts
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7 Barnhart Road Lew Beach NY 12758
(845) 439-4844
(845) 439-3884
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.biltmore.com
Biltmore Company
Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed
footmen in the grand Banquet Hall served eight-course dinners. Fresh fish was shipped from New York daily; lobster was
delivered twice weekly.
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Today fine dining has remained a cherished Biltmore tradition. Our talented culinary staff inspired by the Vanderbilt legacy of
entertaining creates wonderful menus for functions large or small, formal or casual. This legacy is the same fundamental to which
we have developed our extensive Externship Program and at Biltmore Estate, the opportunities are endless!
Our distinct property has five very different restaurants ranging from fine dining to southern comfort foods, also boasting unique
banquet facilities and catering services. Being a part of our externship program means being able to experience all we have to
offer at Biltmore.
Our externs have the opportunity to rotate through all five restaurants: The Bistro, Stable Café, Deerpark, Cedric's Tavern, and our
four-star, four-diamond luxurious Inn on Biltmore Estate. Students may also be rotated at one of our banquet locations, such as
Lioncrest, if seasonally available. We believe this rotation is what sets us apart from any other property because students will walk
away with a broad range of practical, resume-building experiences that might otherwise take years to accomplish. We also offer
monthly field trips for our students incorporating our field-to-table program and other culinary educational possibilities. Externships
are paid, and shared housing options are available by reservation at time of offer. Personal transportation is suggested due to the
vast property and enjoyable Asheville area.
Please visit our website to enjoy the beautiful scenery, learn more about our exceptional chefs and restaurants, as well as apply
through our online process for the program of your choice.
Recruiting for: Culinary and Baking & Pastry Externs (starting in August and ending by January.) Full-time Culinary and
Baking & Pastry positions. Restaurant Management Internship positions available March 2014 or later.
Laura Baker
Biltmore House F&B Operations Manager
lbaker@biltmore.com
David Ryba
Hotel Chef
One North Pack Square Asheville NC 28801
(828) 225-6161
(828) 225-1683
www.bluehillfarm.com
Blue Hill and Blue Hill at Stone Barns
Over the past 10 years, co-owners Dan, David and Laureen Barber have cultivated a unique farm-to-table experience at their two
restaurants: Blue Hill, in Greenwich Village, and Blue Hill at Stone Barns, located on an 80-acre working farm and educational
facility 30 miles north of midtown Manhattan. Dan Barber, Blue Hill's Executive Chef/ Co-Owner, is regarded as an expert in the
field of sustainability and local agriculture. In spring of 2006, Dan received the James Beard award for Best Chef: New York City,
and in 2009 was named James Beard's Outstanding Chef. Time Magazine featured him in their 2009 edition of "Time 100," an
annual list of the world's most influential people.
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Recruiting for: Culinary Externs (both locations) - Baking & Pastry Externs (Stone Barns) - Full-Time Culinary and FullTime Pastry - Full-Time FOH - F.A.R.M.S. Apprenticeship
John Jennings
Human Resource Coordinator
john@bluehillfarm.com
C - approved externship site for Culinary Arts
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630 Bedford Road Pocantico Hills NY 10591
(914) 366-9600
(914) 366-7920
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.brasserieloustau.com
Brasserie L'Oustau de Provence
A refined French brasserie in the heart of the southwestern Vermont's Green Mountains. Serving traditional, hearty brasserie fare
at moderate prices, Chef Jason Corrigan also introduces French-inspired daily specials highlighting local harvests and regional
products. The lofty 125-seat interior is finished in a classic brasserie style with dark wood paneling, tiled floors, mirrors and walls
lined with deep red banquettes. As soon as the weather allows, we set outdoor tables under large red umbrellas on our beautifully
landscaped terrace. You'll find seating at our fire pit year-round.
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Recruiting for: Culinary Externs - Pastry - Line Cook - Server
Michel Boyer
Owner
mboyer@brasserieloustau.com
Jason Corrigan
Executive Chef
jcorrigan@brasserieloustau.com
P.O. Box 2205, 1716 Depot Street Manchester Center VT 05255
(802) 768-8538
(802) 768-8220
www.breadalone.com
Bread Alone Bakery
In 1983, Bread Alone Bakery started with one goal in mind: To bake wholesome and organic bread. At Bread Alone Bakery, we
continue our commitment to this mission, creating each artisan loaf by hand every day from little more than organic whole grains,
water and salt. Our organic grains are grown in New York, the Midwest, and Canada. In addition to organic breads we have now
expanded to include a full line of pastries and baked goods. Many of our dairy products are from local farms, and much of our fruit
is picked seasonally from local orchards and then canned or frozen for year-round use.
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Recruiting for: Baking & Pastry Externs - Full-time employment opportunities for graduates. Seeking enthusiastic and
qualified employees for both bread and pastry production.
Daniel Leader '76
President/CEO
daniel.leader@breadalone.com
Sharon Burns-Leader
Vice President
sharon.burnsleader@breadalone.com
Nels Leader
Vice President/COO
nels.leader@breadalone.com
Daniel Saulles '10, '11
Operations Manager
daniel.saulles@breadalone.com
2121 Route 9W Lake Katrine NY 12449
(845) 657-3328
(845) 657-6228
www.caprr.com
Capital Restaurant Resources
Capital Restaurant Resources is a national recruiting agency with a Washington, DC regional focus. We have more than 60
clients, ranging from free-standing restaurants to upscale hotel chains, with a combined total of more than 1,000 outlets across the
country, featuring fine dining, upscale, and casual menus. Our grassroots approach to recruiting has led to many successful
relationships across the Washington, DC dining scene, which is not-so-quietly becoming one of the nation's premier dining
locations. CRR is very well connected and has become a respected name within the industry. Our connections can and will lead to
opportunities in the front and back-of-the-house, both here and nationally, that you will not be able to find anywhere else
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Recruiting for: Assistant Manager - Junior Sous Chef - Sous Chef - Line Cook. We do not offer externship opportunities;
only full-time salaried management positions.
Christopher Floyd '94
Principal
floyd@caprr.com
Tony Abreu
Associate
abreu@caprr.com
C - approved externship site for Culinary Arts
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650 Pennsylvania Ave., SE, Ste. 210 Washington DC 20003
(202) 543-0909
(202) 318-8859
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.carlosbakery.com
Carlo's Bakery
Carlo’s is a family-owned bakery that produces what many say are the best tasting, highest quality wedding cakes, specialty
cakes, and baked goods in New Jersey. Carlo’s, originally opened by Carlo Guastaffero in 1910, was acquired by Bartolo Valastro
Sr. in 1964. Since the untimely passing of Bartolo Sr. in 1994, matriarch Mary Valastro, along with her daughters, Grace,
Maddalena, Mary, and Lisa, her son, master baker Bartolo Jr. “Buddy” Valastro, and their spouses have maintained the business.
The Valastro’s and their experienced bakers and staff have expanded Bartolo Sr’s. dream and have seen it flourish.
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Recruiting for: Baking & Pastry Extern (Jersey City location only) - Baker/Cake Decorator - Assistant Managers - General
Managers
Irina Razvodovsky
Director of Human Resources
irina@carlosbakery.com
Joey Faugno
Chief Operation Officer/Head Baker
joe@carlosbakery.com
Rhea Manansala
Human Resources Coordinator
rhea@carlosbakery.com
631 Grove Street Jersey City NJ 07310
(201) 448-8384
(201) 448-8424
www.carolinacc.net
Carolina Country Club
Carolina Country Club was established in 1910 and has remained at its original location since inception. The Club, as one of the
nation's best private clubs has been recognized as a five-star Platinum Club by a respected industry survey of peer club managers
and presidents. The membership enjoys first class facilities in all areas including golf, tennis, wellness, youth, pool, food and
beverage service, with each area led by an experienced and talented group of managers and professionals.
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Special event and private dining space include a ballroom and eight private dining rooms with seating ranging from 10 to 1500.
Member dining consists of a family grille and patio (85 seats), adult casual dining (50 seats), men's dining (45 seats), ladies den
(24 seats), terrace, bar and dining (85 seats), pool grille and golf halfway house (in season). The club serves a very active
membership of over 1200 families. The southern-style estate clubhouse was recently redecorated and renovated with plans for
significant facility expansions to take place in the next five years.
Recruiting for: Culinary Externs (year round) - Sorry, no baking & pastry externship positions at this time.
Eve Spring
Human Resource Director
eve@carolinacc.net
Patrick Colley
Executive Chef
chef@carolinacc.net
Maria McKown
Human Resources Assistant
maria@carolinacc.net
C - approved externship site for Culinary Arts
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2500 Glenwood Avenue Raleigh NC 27608
(919) 792-1799
BP - approved externship site for Baking and Pastry Arts
(919) 439-3271
M - seeking students for management positions
Spring Career Fair - April 8, 2014
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www.charliepalmer.com
Charlie Palmer Group
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The Charlie Palmer Group is a restaurant management and services enterprise that owns and/or manages a number of worldrenowned fine dining restaurants including Aureole and Astra in the D&D Building (NYC); Aureole at Mandalay Bay and Charlie
Palmer Steak at The Four Seasons Hotel (Las Vegas); Charlie Palmer Steak (Washington, DC); Charlie Palmer Steak and
Briscola at the Grand Sierra Resort (Reno); Charlie Palmer at The Joule (Dallas); Charlie Palmer at Bloomingdale’s South Coast
Plaza (Costa Mesa, CA); Dry Creek Kitchen and Hotel Healdsburg (Sonoma County, CA); Burritt Room + Tavern and Mystic Hotel
(San Francisco). The group is led by American cuisine pioneer Charlie Palmer, the celebrated chef, hospitality entrepreneur and
hotelier.
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Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - Full-Time FOH and BOH positions.
Alex King
Project Manager and Recruiter
aking@charliepalmer.com
Charles Pouchot
East Coast Director of Operations
cpouchot@charliepalmer.com
420 Lexington Avenue - Suite 850 New York NY 10170
(212) 755-7050
www.chathambarsinn.com
Chatham Bars Inn
A Time You'll Always Remember. A Place You'll Never Forget. Once upon a time, affluent New Englanders spent their summers
at a grand oceanfront resort. There, they splashed in the surf, played golf in the tangy sea air, took afternoon tea on the wide
veranda overlooking panoramic ocean vistas, and dined on the best New England cuisine, featuring fresh-from-the-ocean seafood.
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Today, you can enjoy the resort lifestyle as so many did, so long ago, at Chatham Bars Inn, New England's Grand Oceanfront
Resort. Lovingly restored to its original grandeur, yet completely updated with the latest amenities, Chatham Bars Inn sits on 25
acres of beautifully landscaped grounds and sandy ocean beaches. The historic main inn has 217 luxuriously appointed
guestrooms, including 68 private suites and several indulgent spa suites. For those seeking a little more seclusion, 34 charming
Cape Cod-style cottages dot the spacious grounds.
The Chatham Bars Inn dining room features dishes prepared by a world-class chef and numerous amenities and activities for
young and old alike. Chatham Bars Inn is listed on the register of the National Trust for Historic Preservation as a Historic Hotel of
America and has been named one of the top resorts in the world by Travel & Leisure Magazine and the best hotel on Cape Cod by
Boston Magazine.
Whether you're planning a family get-away or a family reunion, a wedding for 200 or a romantic get-away for two, a business
meeting or a reward for business well done, consider the Chatham Bars Inn.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary Cooks 1, 2, and 3 - Pastry Cooks.
Andrew Chadwick
Executive Sous Chef
achadwick@chathambarsinn.com
Anthony Cole
Executive Chef
acole@chathambarsinn.com
C - approved externship site for Culinary Arts
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297 Shore Road Chatham MA 02633
(508) 945-0096
(508) 945-6785
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
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Cherokee Town and Country Club
4
Cherokee Town and Country Club is recognized as one of America's premier private clubs. The club has two locations, the Town
Club and the Country Club. It has three full kitchens and a full service pastry shop servicing five dining outlets ranging from casual
to fine dining while providing banquet facilities up to 1,000 people.
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Executive Chef Sean Woods has recently been appointed to oversee all culinary operations for Cherokee Town and Country club
after finishing a 22 year career as one of the top Executive Chefs for the Ritz Carlton Hotel company.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Graduates for Culinary and Baking & Pastry.
Sean Woods '92
Executive Chef
swoods@cherokeetcc.org
155 West Paces Ferry Road, NW Atlanta GA 30305 1365
(404) 365-1200
www.chipotle.com
Chipotle Mexican Grill
The Business of Good Food At Chipotle, we aim to do a few things but do them exceptionally well. When Chipotle first opened its
doors in 1993, the goal was simple: to serve high quality, delicious food quickly with an experience that not only exceeded but
redefined the fast food experience. To that end, we focus on sourcing the best possible ingredients, serving the tastiest food, and
growing the most capable team we can. Good food IS good business.
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Recruiting for: Crew Members - Hourly Managers
Jesus Gonzalez '11, '12
Apprentice
Nicole LaTouche
Field Recruiter
nlatouche@chipotle.com
Scott McMillan
Restaurateur
smcmillan@chipotle.com
Lori Raff
Apprentice Team Lead
lraff@chipotle.com
126 5th Avenue New York NY 10011
(845) 325-1384
www.cssiculinary.com
Culinary Sales Support, Inc.
CSSI is an agency of food people: classically-trained chefs, food scientists, registered dietitians, DSRs, and manufacturer brand
managers. We combine unparalleled industry connections and comprehensive marketing service with culinary-focused strategy.
This approach allows CSSI to grow brands, build markets, and generate sales When it comes to relevant food industry
experience, our team members have done it all and bring a unique perspective to the table.
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Recruiting for: Culinary Externs - Associate Research & Development Chef - Registered Dietitian - Chef
Scott Knue '96
Director, Culinary R&D
scott.knue@cssiculinary.com
C - approved externship site for Culinary Arts
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452 North Sangamon Street Chicago IL 60642
(312) 633-2040
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.frenchquarter-dining.com
Dickie Brennan & Company
The Dickie Brennan family of restaurants includes four restaurants located in the heart of New Orleans' picturesque French
Quarter. Each of our restaurants is dedicated to showcasing the unique culinary history of New Orleans by featuring the freshest
local ingredients prepared using traditional techniques with a modern twist.
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The Dickie Brennan family of restaurants was founded in 1991 with the opening of Palace Café. This classic New Orleans
restaurant, located at the foot of the French Quarter, serves contemporary Creole food in an upbeat and lively grand cafe. The
restaurant, housed in the historic Werlein music building, is constantly evolving Creole dishes and creating new favorites. Palace
Café serves lunch and dinner daily, and offers a Jazz Brunch on Sundays.
Dickie Brennan's Steakhouse opened in 1998, and features straightforward USDA beef with a New Orleans touch. At Dickie
Brennan's Steakhouse, we tap into the Brennan family's 60 years of expertise in the art of beef preparation. That's why we grill our
chops, sear our strips, and broil our filets. The same level of detail extends to the service. Guests are treated to a grand dining
experience, with all the hospitality for which New Orleans is noted. Because of this, discerning locals as well as national
publications have taken notice. Travel & Leisure named it one of the Best Steakhouses in the U.S. in March 2013, while USA
Today noted its "mouth-watering steaks with an unusual twist." Dickie Brennan's Steakhouse is open for dinner nightly, and lunch
on Fridays.
Bourbon House Seafood & Oyster Bar, New Orleans' premiere oyster bar and seafood restaurant, is all about local seafood. If it's
not in season, you won't find it on the menu. The restaurant boasts a lively atmosphere with huge picture windows overlooking
Bourbon Street. Guests are invited to enjoy an incredible menu of classic New Orleans dishes complemented by new favorites in
the main dining room, featuring handcrafted wrought iron and custom millwork, or to dine on fresh Gulf oysters at the oyster bar.
And, Bourbon House is more than just a name – the restaurant offers the city's most extensive and impressive list of small batch
and single barrel bourbons and is home to the famed New Orleans Bourbon Society. Bourbon House is open daily for breakfast,
lunch and dinner.
Tableau, Dickie Brennan's latest production, opened in the spring of 2013. Located on Jackson Square at Le Petit Theatre, right in
the heart of the French Quarter, Tableau showcases regional ingredients and classic French Creole dishes with a unique twist. A
grand staircase spans three stories of the restaurant, connecting private dining rooms as well as courtyard and balcony dining with
a view of Jackson Square for an authentic New Orleans dining experience. Tableau and Le Petit Theatre, the nation's oldest
community theatre, share a lobby, courtyard and restroom facilities, and pre-theatre menus are available to complete an evening
of entertainment on performance nights. Tableau is open seven days a week for lunch and dinner.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Graduate Positions
Dickie Brennan
Managing Partner
Steve Pettus
Managing Partner
Lara Yarrusso
Talent Manager
lara@dbcno.com
C - approved externship site for Culinary Arts
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605 Canal Street New Orleans LA 70130
(504) 274-1809
(504) 523-1633
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.diginn.com
Dig Inn Seasonal Market
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At Dig Inn, our mission is simple: to make it easier for people to eat well.We do this by adhering to a Food Philosophy that
supports homemade food of real quality and exceptional flavor, and an unusual commitment to 100% transparency. Grow it, chop
it, cook it, and serve it. Try and keep it local. We shun the world of processed and industrialized food.All of our meat comes from
animals that are raised humanely, without the use of hormones and antibiotics. In searching for fresh, delicious produce, we have
learned that organic isn't always possible or even optimal. We focus on working with local, sustainable farms and recognize that
sometimes farmers have to use certain pesticides and fertilizers to protect their crops and keep their farms running. But we spend
the time to visit these folks and understand why they do what they do, and how they do it. Some embrace organic, others IPM
(Integrated Pest Management), and yet others are forced to practice conventional methods.
M
Recruiting for: Management - Corporate - Culinary Talent
Tania Gogg
Human Resource Director
tania@diginn.com
153 West 27th Street - Suite 1202 New York NY 10001
(212) 545-7867
www.danielboulud.com
The Dinex Group - Restaurant Group of Daniel Boulud
The Dinex Group, restaurant group of Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro
Moderne, Bar Boulud, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud) and beyond (Café Boulud Palm Beach, db Bistro
Moderne Miami, Bar Boulud London, Maison Boulud, db Bistro Singapore).
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Garde Manger - Line Cooks - Entry-Level Front-of-the-House.
Elizabeth Rodriguez
Human Resource Manager
erodriguez@dinexgroup.com
Ian Vest '12
Sous Chef
16 East 40th Street - Fourth Floor New York NY 10016
(212) 519-7097
www.dohertyinc.com
Doherty Enterprises, Inc.
Applebee's - Panera Bakery Cafes - The Shannon Rose Irish Pubs - Spuntino Wine Bar and Italian Tapas.
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Doherty Enterprises has grown to be the 10th largest franchisee in the United States, based on sales revenues.
Our Portfolio of Restaurants is comprised of some of the most recognizable and successful brands: Applebee’s Neighborhood
Grill & Bar, Panera Bread & Bakery Cafes, Chevys Fresh Mex, Quaker Steak & Lube, Noodles & Company as well as our unique
concepts – The Shannon Rose Irish Pub and Spuntino Wine Bar & Italian Tapas.
To date, Doherty Enterprises owns and operates over 100 restaurants across New York and New Jersey! We employ more than
7,000 people who live our mission to “WOW” Every Guest Every Time by connecting, engaging, and building relationships with our
guests every day. In 2011 we were presented Applebee’s/Dine Equity “Franchise of the Year” award that we have held three
times! In addition, we were also recognized by Panera Corporation as the 2012 Featured Franchise of the Year!
Recruiting for: Sous Chef - Kitchen Manager - Managers
Lynda Holden
Talent Manager
lholden@dohertyinc.com
Josh Bernstein '99
Executive Chef
jbernstein@dohertyinc.com
Michelle Rivera
Talent Manager
mrivera@dohertyinc.com
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7 Pearl Court Allendale NJ 07401
(732) 320-2164
(609) 607-9357
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.dolphinmarinaandrestaurant.com
Dolphin Marina
We are a well established, family-owned and operated restaurant looking for motivated individuals to join our team. Located on the
water’s edge of Casco Bay, we are fortunate to have a premiere, and popular, location in the Mid-Coast area. Our menu features
traditional Maine fare and daily specials focusing on fresh seafood and local ingredients. We have recently rebuilt and expanded
our restaurant facility to accommodate the continuing growth of our business, providing a work environment with new and up-todate equipment. Explore the possibility of growth within our company.
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Recruiting for: Culinary Externs - Line Cooks - Prep Cooks
Chris Saxton
Owner
info@dolphinmarinaandrestaurant.com
Todd Bullis
Sous Chef
Chuck Carter
Chef
ccarter410410@yahoo.com
515 Basin Point Road Harpswell ME 04079
(207) 833-6000
www.efcoproducts.com
Efco Products, Inc.
EFCO is a global leader in ingredients for wholesale bakeries, chain restaurant operators, retail bakeries, food processors, frozen
food manufacturers, and supermarket bakeries. We offer an ever-growing portfolio of off-the-shelf products and custom
formulated products that include bakery fillings, bakery mixes and concentrates, beverage bases and syrups, fruit specialty
toppings and other specialty ingredients.
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Recruiting for: Product Development - Bakery Mix Quality Control Technician
Matt Plaza '09, '10
Research and Development Manager
mplaza@efcoproducts.com
Shanna Bogle
Human Resources
sbogle@efcoproducts.com
130 Smith Street Poughkeepsie NY 12601
(845) 452-4715
(845) 452-5607
www.epic.com
Epic
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As a worldwide leader in the development of software for healthcare organizations, Epic is driving change for an entire industry –
one that affects the quality of life for everyone. Our team works with some of the nation’s most respected healthcare organizations
and collaborates with the best minds in medicine. The challenges we tackle on a day-to-day basis impact the lives of more than
172 million patients and 295,000 providers in the US alone, and we’re committed to the common goal of improving healthcare.
We're searching for smart, passionate people who want to achieve great things. If you want to be part of something truly
important, consider a career at Epic.
Recruiting for: Cooks - Bakers
Meagan Ledlow
Recruiter
profiles@epic.com
Joe Tharp
Chef
profiles@epic.com
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1979 Milky Way Verona WI 53593
(608) 271-9000
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.fairmontcareers.com
Fairmont Hotels & Resorts
At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that to
offer our guests the best we first need to offer our employees the best. That’s why you'll find exceptional work
opportunities—throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific—as well as
industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of
hotels that includes landmark locations like London’s The Savoy, New York’s The Plaza, and Shanghai’s Fairmont Peace Hotel.
Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality
standards, treating all colleagues with fairness and dignity. Our Sustainability Partnership program represents our ever-expanding
commitment to being a responsible business and to following the principles of sustainability across our operations, the world over.
An exciting future awaits!
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Recruiting for: Culinary Externs (at approved sites) - Restaurant and Banquet Cooks at Fairmont Battery Wharf and
Fairmont Copley Plaza.
Courtney Scrib
HR Manager - Fairmont Copley Plaza - Boston 138 St. James Avenue Boston MA 02116
courtney.scrib@fairmont.com
(617) 267-5300
(617) 859-8836
David Daniels
Executive Chef - OAK - Fairmont Copley Plaza
Graham Lockwood
Chef - Aragosta - Fairmont Battery Wharf
www.fiddlerselbowcc.com
Fiddlers Elbow Country Club
Located in New Jersey's ecologically rich Upper Raritan Watershed, the Fiddler's Elbow Country Club property is divided between
Somerset and Hunterdon Counties by the winding and twisting waters of the Lamington River, a branch of the Black River.
Fiddlers Elbow Country Club is a private club and features New Jersey's only 54-hole club.
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Over the years, the Club has proudly hosted some of the most prestigious corporate, charity and professional golf tournaments in
the state—a lifespan that is a tribute to the property's sporting ancestry.
At Fiddler's Elbow Country Club, good taste is never in question. Here, our members indulge in an enticing array of dining venues
and menus specially prepared by our renowned Chefs.
Recruiting for: Culinary Externs -Cook and Pastry Positions
Michael Weisshaupt
Executive Chef
mweisshaupt@fiddlerselbowcc.com
Ernest Rich
Executive Pastry Chef
erich@fiddlerselbowcc.com
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811 Rattlesnake Bridge Road Bedminster NJ 07921
(908) 439-2123
(908) 439-3225
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.fogisland.com
Fog Island Café
Fog Island does not only sell food and beverage products; we make friends. We build connections. Connections to our brand that
not only make customers go out to eat, but that make them want to come to us, and then keep coming back for more. We create
beautiful experiences that feel good, things that build the kinds of relationships between our staff and our consumers that last long
after our work is done. We look forward to speaking to those who stop by our booth at the Career Fair. But until then...Let us try to
answer some questions now and perhaps add a little inspiration? Imagine… In a short period of time… you are more
knowledgeable in the restaurant industry, more experienced and faster! Imagine… you have the focus and desire to keep going
strong from dawn to dusk, or dusk to dawn and you’ve got the forward momentum and confidence to get every aspect of your life
moving forward in a positive direction. Imagine … inspiring your family and friends, through your example, not to mention the
compliments you’ll be getting on your improved smile! Wouldn’t all that be nice? Wouldn’t it be GREAT if what you’re imagining
could become real… all in as little as a summer season? Good news… it can! Fog Island Cafe opportunities are put together with
the intention of helping people excel in the spirit of cooperation, camaraderie and friendship. You’ll get practical, insightful
information that you can apply on the job right away. Every year our staff becomes a close-knit family of wonderful caring people.
Our “family” can be “on course” when we communicate daily, share our experiences, learn together and push each other to reach
higher. We will be “on course” when we plan together as a group while still respecting each one’s individuality. You may already
know...Being located in the heart of the historic downtown Nantucket Island in Massachusetts, means that we are surrounded by
ocean, bike paths, boating, surfing, fishing and beaches! Our staff housing is just 3 miles from the restaurant. A car is not needed
but a bike is encouraged. American regional cuisines give us the opportunity to offer our focus of “healthy alternatives”. You will
not see a deep fat fryer hooked up on our kitchen line. Right now you have a wonderful opportunity...that can open doors and be a
positive difference in your future! But we have housing for only a few more people... So if you are willing to chat … fill out our
online application form at www.fogisland.com and bring us your resume!
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Recruiting for: Culinary Externs and Graduates interested in both front and back of the house!
Mark Dawson '83
Owner
fogisland@comcast.net
Doug Ferrell '13
Chef
fogisland@comcast.net
7 South Water Street Nantucket MA 02554
(508) 228-1818
www.fourseasons.com
Four Seasons Resort Palm Beach
Step into a luxury with a 5-star team and join one of Fortune Magazine’s “Top 100 Best Companies to Work For”. Our five star and
five diamond luxury oceanfront property in Palm Beach, with 210 rooms, is one of the 92, Four Seasons Hotels and Resorts that
are setting the standard for luxury and customized service around the world. With an additional 60 hotels under construction
throughout the world, the opportunity for practicing your trade in a unique environment is limitless.
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Four Seasons can offer what many hospitality professionals dream of--- an opportunity to build a lifelong career with global
potential and a real sense of pride in work well done. A Four Seasons career is all about working together to make people happy
and our culture drives everything we do. We provide a comprehensive benefits package,including 401k Plan, Medical, Dental,
Vision, Parking, Uniforms are provided, Dry Cleaning daily and complimentary rooms at Four Seasons Hotels throughout the
world and much more!
Four Seasons invites you to a career of challenge and fulfillment. If your share our passion and commitment we urge you to
contact us.
Recruiting for: Culinary Externs - Baking and Pastry Externs - Full-Time Culinary Pastry Positions
April Wendt
HR Assistant Manager
april.wendt@fourseasons.com
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2800 South Ocean Blvd. Palm Beach FL 33480
(561) 582-2800
(561) 582-9024
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.greatamericanrestaurants.com
Great American Restaurants
Great American Restaurants owns and operates eleven high volume, upscale casual restaurants in the Northern Virginia market
as well as an artisan bakery. All of our restaurants emphasize high quality, from scratch cooking to hospitality in our dining
rooms. Annual unit volumes range from $5MM to $12MM and selective expansion in premier locations in the Washington, D.C.
market is an ongoing high priority. All levels within Great American Restaurants, from executive to management and staff
members, are guided and driven daily by a mission statement and core values that focus on a never-ending and passionate
pursuit of operational excellence. The company's mission statement is simple, straight forward, and powerful - "We are the
World's Best Operator of Casual Restaurants."
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We are looking for talented individuals with leadership experience of at least one year in a full service, high volume restaurant who
are interested in joining a growing organization and taking their restaurant management career to the next level. We have a
detailed and extensive training program for both Kitchen and FOH Managers. We offer full medical and dental benefits, 401K, 3
weeks vacation and a robust bonus program.
Recruiting for: Culinary Externs - Front-of-the-House Managers - Kitchen Managers
Meagan Tosh
Talent Development Manager
meagan.tosh@gar-sc.com
Caitlin Carlton '09
Kitchen Manager
caitlin.carlton@gar-sc.com
3066 Gatehouse Plaza Falls Church VA 22042
(703) 645-0700
(703) 645-0706
www.harvestrestaurants.com
Harvest Restaurant Group
The Harvest Restaurant Group is a privately-owned company based in Northern New Jersey. Our journey began in 1997 with the
opening of Trap Rock Restaurant & Brewery in Berkeley Heights. Since then, we have grown into ten unique concepts which were
all hand crafted from start to finish. The Harvest Way is one of genuine hospitality – starting with our own employees. At Harvest
Restaurants we live by a set of core values that support the wellbeing of our staff and our communities. Our employees enjoy a
culture wherein people truly care about each other, and, as a result, there is a high level of pride, respect and enthusiasm in
everything that we do. Each one of our restaurants is designed with the Guest in mind and our goal is quite simple: to offer people
a place to experience enjoyment. Our team works tirelessly each day to accomplish this goal through an unwavering commitment
to quality, service and consistency. Our culinary teams are passionate about fresh, seasonal menus, and our service team
members are dedicated to ensuring that the guest leaves having had a truly unforgettable experience. We invite you to join us.
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The Harvest Restaurants: Trap Rock Restaurant & Brewery, Berkeley Heights Grato, Morris Plains Tabor Road Tavern, Morris
Plains Roots Steakhouse, Summit & Morristown Urban Table, Morristown & Basking Ridge Huntley Taverne, Summit 3West,
Basking Ridge *Opening APRIL 2014* Roots Steakhouse, Ridgewood.
Recruiting for: Culinary Externs (at approved sites) - Chef - Sous Chef - Pastry Chef - Pastry Assistant - Line Cook - FOH
Manager
Grant Halliday
Director of Operations
ghalliday@harvestrestaurants.com
Sarah Aste
Training & Development Coordinator
saste@harvestrestaurants.com
Jennifer DeFrancesco '07
Executive Chef
jdefrancesco@harvestrestaurants.com
Erik Getz '13
Junior Sous Chef
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2230 Route 10 West Morris Plains NJ 07950
(973) 656-1881
(973) 656-1828
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.hillstone.com
Hillstone Restaurant Group
Attention Kitchen Managers, Sous Chefs, highly-skilled line chefs, and those who want to be! Hillstone Restaurant Group is a
privately-held collection of upscale restaurants with 45+ locations in major cities across the country. Some of our more well-known
operations are East Hampton Grill, Hillstone, R+D Kitchen, South Beverly Grill, White House Tavern, Palm Beach Grill, and
Houston’s.
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In the last few months we have opened restaurants in Aspen, CO and Yountville, CA, our 2nd Napa Valley property, and with
restaurants already slated for 2014, now is the right time to contact us. The uncompromising quality of our food, service, art, and
architecture continues to set standards for those who are obsessive about details. However, success in our collaborative
environment demands leaders who know that while everything you do is important, developing people is how you build your
reputation. Our performance-driven environment attracts passionate kitchen professionals who are dedicated to consistently
driving high standards.
The first step is 4-5 months of Culinary Management Training in one of our NY restaurants where we give you the time to
strengthen your kitchen skills while employing your management skills (hiring, training, ingredient selection, vendor negotiation,
financial statements, etc.). If you are a sous chef, or an aspiring one, at Hillstone you can marry your passion for food excellence
with a professional career in culinary management. Our chef's and managers source all products locally, purchasing from
renowned vendors. So whether you visit the farmers market in the morning or call upon another local relationship, you'll have an
opportunity to showcase your skills in a luxury restaurant environment.
Our most successful managers are passionate about food and wine and bring an energetic spirit to the business. If you are a Sous
Chef, Chef, Executive Chef, or someone who aspires to be, send your resume and cover letter to Keith.Clancy@Hillstone.com.
Those who enjoy a small-company-feel, are adept at building relationships, and have a single-minded focus on delivering quality
should apply.
NOTE: We consider our Culinary Managers and Chefs for General Management opportunities. FOH management opportunities
are available. Aggressive compensation plan for qualified candidates. EOE
Recruiting for: Management Training Program OR Culinary Management Training Program
Keith Clancy
Human Resource Manager
keith.clancy@hillstone.com
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2710 East Camelback Road Phoenix AZ 85016
(602) 553-2191
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.thethayerhotel.com
The Historic Thayer Hotel at West Point
Perched on a hilltop in Hudson Valley New York, just 30 miles West of New York City, 15 miles West of Westchester County, NY
and 20 miles North of Bergen County New Jersey, is the most breathtaking views of the Hudson River and the United States
Military Academy at West Point. The Historic Thayer Hotel is a national historic treasure, visited by past US Presidents,
international leaders, and celebrities alike. Located on the hallowed grounds of the Academy, this breathtakingly beautiful West
Point hotel lodging is like no other in the world. Discover a captivating blend of over 200 years of military history with a full array of
modern comforts and amenities. There is no grander, better-equipped setting for flawless conferences, elegant weddings, or a
thrilling vacation tour of West Point and surrounding Hudson Valley attractions.
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The Thayer Hotel at West Point has been part of American history since 1926, when it was originally constructed to accommodate
U.S. Military Academy personnel and their guests. It was a successor of the original West Point Hotel and is named for Colonel
Sylvanius Thayer, Superintendent of the Academy from 1817 to 1833.
Listed on the National Registry of Historic Places, The Thayer Hotel is the only full-service hotel on the Hudson River from the
George Washington Bridge to Albany. The majestic, Gothic-style, granite building sits at the south entrance to the U.S. Military
Academy, offering dramatic views of the Hudson River and the Hudson Highlands.
Hotel with 150 guest rooms, full banquet and conference facilities. American cuisine and world class service.
Recruiting for: Culinary Externs - Culinary Graduates
Brian Aspell '78
Executive Chef
baspell@thethayerhotel.com
James Grieco '12
Sous Chef
674 Thayer Road West Point NY 10996
(845) 446-7951
www.hmshost.com
HMS Host
Food service in venues such as airports, travel plazas, and malls.
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Approved externship sites include Tampa, Orlando, Seattle,Charlotte, and Minneapolis. For information on the externship, please
visit http://www.hmshost.com/careers/interns/.
Will
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Wednesday
Recruiting for: Culinary Externs
Sam Chandler
Director, Human Resources
sam.chandler@hmshost.com
John Mercier
Assistant Director Operations - Minneapolis
john.mercier@hmshost.com
James Somerville
Executive Chef - Seattle
james.somerville@hmshost.com
C - approved externship site for Culinary Arts
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6905 Rockledge Drive Bethesda MD 20817
(240) 694-4203
(240) 694-4628
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.ililinyc.com
ilili Restaurant
Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant offering inspired Mediterranean
cuisine. Ilili's menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the
palate and senses. Complementing the international cuisine, ilili offers an impressive wine list that includes wines from all over the
world and features favorites from Lebanon and the Mediterranean.
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Recruiting for: Culinary Externs - Line Cook - Sous Chef - FOH Manager.
Annabel Lee
Executive Assistant
jobs@ililinyc.com
Philippe Massoud
Executive Chef/CEO
jobs@ililinyc.com
236 Fifth Avenue New York NY 10001
(212) 683-2929
www.theinnaterlowest.com
The Inn at Erlowest
The Inn at Erlowest is a french-inspired, five-star bed and breakfast, restaurant and catering facility.
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Recruiting for: Culinary Externs - Banquet Manager - Front-of-the-House Supervisor.
Steve Anson '04
Executive Chef
sanson@theinnaterlowest.com
Elizabeth Kenny
Financial Controller
elizabethkenny9@gmail.com
3178 Lake Shore Drive Lake George NY 12845
(518) 668-5928
www.lepainquotidien.com
Le Pain Quotidien
Le Pain Quotidien boulangerie kitchens offer a home from home for people to enjoy authentically delicious food in a friendly and
convivial ambiance. Our ingredients are fresh, seasonal, organic and locally sourced wherever possible, and our artisan bread
remains the piece de resistance of our menu. We provide wholesome food that is good for the body, good for the soul and good
for the planet. LPQs offer table service, take away counter service and a retail selection of pantry items.
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Recruiting for: Team Members - Kitchen Managers - Service Managers
Emily Boyer
People Support Manager
eboyer@pqus.com
Chris Garate '09, '11
District Manager
cgarate@pqus.com
Ryan Hart '06
Director of Culinary Operations
rhart@pqus.com
C - approved externship site for Culinary Arts
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434 Broadway, 3rd Floor New York NY 10013
(571) 314-6687
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.legalseafoods.com
Legal Sea Foods
We've always counted on a simple recipe for success. Start with the finest seafood available, and have it prepared and served by
the best employees. The results? A winning combination!
From a fresh beginning in 1950 at a fish market in Cambridge, Massachusetts, the Legal name has been synonymous with quality
and freshness. Now, three generations, 32 restaurants (including our newest concept Legal' s Harborside) in 10 states, and a mail
order business later, Legal Sea Foods, LLC., has traveled from simplicity to sophistication! We proudly continue the tradition of
serving the highest quality, freshest seafood at a great value, in a stylish atmosphere. We are committed to these values as we
head into the future. We promise we'll always seek ways to improve.
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We strive to hire talented dedicated associates. We work hard to present interesting, comfortable dining environments. Our
culinary and purchasing experts source products from all over the world to arrive at the most delicious results on your plate. And
we do it all with a sense of responsibility and pride in being Boston's favorite restaurant and one of America's most admired.
We are currently seeking qualified people to staff a variety of positions encompassing all levels of restaurant management and
operations. We offer top rewards, competitive salaries, excellent benefits, 401K, bonuses, ample opportunities for growth, and
much more.
Recruiting for: Culinary Externs - Baking & Pastry Externs (Harborside Boston area only) - Culinary and Front-of-theHouse Management
Janet Sutherby
Director of Recruiting
jsutherby@legalseafoods.com
One Seafood Way Boston MA 02210
(617) 530-9155
(617) 530-6655
www.loewshotels.com
Loews Hotel at Universal Orlando
Team members are the heart of Loews Hotels. We seek genuine individuals who are able to engage and delight our guests by
providing Four Diamond AND MORE service. We invest in training and development opportunities for all team members, so they
may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach
their potential as professionals. We promote social responsibility by being a good neighbor in the communities in which we reside.
At Loews Hotels, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling and fun. Loews Hotels is
an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.
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Recruiting for: Direct placement into Culinary to include Pastry - Management Trainees
Lacey Hagen
Talent Acquisition Manager
lhagen@loewshotels.com
Nando Belmonte
Chef
nbelmonte@loewshotels.com
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6800 Lakewood Plaza Drive Orlando FL 32819
(407) 503-9065
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.lajf.org
The Louis August Jonas Foundation/Camp Rising Sun
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Camp Rising Sun is a seven-week, full-scholarship program carefully designed to promote personal growth, leadership skills, a
service ethic, and intercultural understanding. Operated by the Louis August Jonas Foundation, the Program brings together a
diverse group of teenagers from more than twenty-five countries and eleven states for an international summer experience. The
program is located at two full-service campuses in Rhinebeck, New York (one for young men and one for young women).
Recruiting for: Full-Time Summer Positions: Head Chefs (2) - Assistant Chefs (2) - Kitchen Counselors (2)
Lynda Kennedy
Associate Executive Director
lkennedy@lajf.org
Bret Gaulin
Executive and Development Assistant
bgaulin@lajf.org
Renee Slajda
Programs Assistant
rslajda@lajf.org
152 Madison Avenue - Suite 2400 New York NY 10016
(212) 686-1930
www.themadisonsquaregardencompany.
com
The Madison Square Garden
The Madison Square Garden Company is a fully-integrated sports, media and entertainment business. The company is
comprised of three business segments: MSG Sports, MSG Media and MSG Entertainment, which are strategically aligned to work
together to drive the company's overall business, which is built on a foundation of iconic venues and compelling content that the
company creates, produces, presents and/or distributes through its programming networks and other media assets. MSG Sports
consists of owning and operating sports franchises, including the New York Knicks (NBA), the New York Rangers (NHL), the New
York Liberty (WNBA), and the Connecticut Whale (AHL). MSG Sports also features other sports properties, including the
presentation of a wide variety of live sporting events including professional boxing, college basketball, track and field and tennis.
MSG Media is a leader in production and content development for multiple distribution platforms, including content originating from
MSG's venues. MSG Media consists of the MSG Networks (MSG, MSG Plus, MSG HD and MSG Plus HD) regional sports
networks and the Fuse Networks (Fuse and Fuse HD), a national television network dedicated to music. MSG Entertainment is
one of the country's leaders in live entertainment. MSG Entertainment creates, produces and/or presents a variety of live
productions, including the Radio City Christmas Spectacular featuring the Radio City Rockettes. MSG Entertainment also
presents or hosts other live entertainment events such as concerts, family shows and special events in MSG's diverse collection of
venues. These venues include Madison Square Garden, Radio City Music Hall, the Theater at Madison Square Garden, the
Beacon Theatre, the Chicago Theatre and the Wang Theatre. More information is available at
www.themadisonsquaregardencompany.com.
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Recruiting for: Sous Chef/Kitchen Manager - Restaurant Manager - Supervisors - Prep Cooks
Jonathan Ridley
Manager, HR/Talent Acquisition
jonathan.ridley@msg.com
Thomas Tedesco '81
Executive Chef
tom.tedesco@msg.com
C - approved externship site for Culinary Arts
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2 Penn Plaza New York NY 10121
(212) 465-6509
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.magnoliabakery.com
Magnolia Bakery
Magnolia Bakery opened in the summer of 1996 on a quiet corner in the heart of New York City's Greenwich Village. It was
envisioned as a cozy, old-fashioned shop where people could come for coffee and something sweet. With its vintage American
desserts and decor, customers often remark that walking into the Bakery is like taking a step back in time. In 2007, the original
owner decided to pass her oven mitts to a new family she felt would maintain the integrity of what had become an iconic brand.
And so, Steve Abrams, a veteran NYC restaurateur and consultant along with his wife and daughter, took over the Bakery. Since
then they have slowly and thoughtfully expanded from one shop to six.
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Recruiting for: Baking & Pastry Externs - Bakers - Cake Icers - Managers
Abigail Joslyn '07, '08
Director of Training and Production
abigail@magnoliabakery.com
Christa LiTrenta '12, '13
Store Manager
christa@magnoliabakery.com
1841 Broadway New York NY 10023
(212) 265-2777
www.manursing.com
Manursing Island Club
Manursing Island Club is a private club located on the Long Island Sound in Rye, New York. It is known for its fine dining, beautiful
view and popular tennis programs. Dining in the summer is available (5) nights per week with different menus each evening. In
addition, on Friday and Saturday there are two venues for dining both casual and upscale serving as many as 350 people. The
average number of covers per day is 80-100 during the week and 250-350 on a weekend evening. We are proud to make the
majority all of food products in house and on premise including baking and pastry.
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Recruiting for: Culinary Externs - Café Dining Manager (full-time) - Summer Dining Room Manager (seasonal)
John Krall
Executive Chef
john@manursing.com
Dana Leichtweis
Food & Beverage Manager
dana@manursing.com
Dianna Levene '06, '08
Pastry Chef
diannalevene@yahoo.com
Nicole McGee '07, '09
Executive Sous Chef
nicole@manursing.com
C - approved externship site for Culinary Arts
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1 South Manursing Island Rye NY 10580
(914) 967-6400
(914) 967-6864
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.avocerestaurant.com
MARC USA
MARC Restaurants was founded in 2001 by Marlon Abela. MARC seeks to become a world-respected collection of iconic
destination restaurants and associated food businesses. Each MARC enterprise universally demonstrates the principles of
excellence, quality, and service. The MARC US portfolio includes: A Voce Columbus (NYC) under the direction of Executive Chef
Filippo Gozzoli, A Voce Madison (NYC) under the direction of Executive Chef Ben Lee as well as Bistro du Midi (Boston) under the
direction of Executive Chef Robert Sisca, and Morello Italian Bistro (Greenwich, CT). MARC US also has a partnership with world
renowned French pastry chef Francois Payard with whom they’ve opened Francois Payard Bakery (FPB) and Francois Payard
Patisserie (FPP) in New York City.
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Recruiting for: Culinary Externs and Baking & Pastry Externs (A Voce Madison and A Voce Columbus) - Pastry Sous
Chefs - Pastry Cooks - Line Cooks - Restaurant Managers.
Yajaira Cabral
Administrative Assistant
ycabral@marcrestaurantsusa.com
Benjamin Lee
Executive Chef - A Voce Madison
blee@avocerestaurant.com
Shari Rhein
Director of Human Resources
srhein@marcrestaurantsusa.com
1350 Broadway New York NY 10018
(646) 727-4545
www.marriottU.com
Marriott International and The Ritz-Carlton
Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've
found a place where you define what success means to you, and we help make it happen. It's where you'll be given the building
blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let
you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from
Marriott Hotels, JW Marriott, Renaissance, and The Ritz‑Carlton all offering World Class Cuisine. You'll work alongside ladies and
gentlemen who share your enthusiasm about your hotel employment within one of our Marriott brands. And you'll discover
hospitality jobs that offer growth and promotions that will let you experience the career of a lifetime. Whether you're applying for
your first hospitality job or you are a career professional, Marriott offers success you can experience. We invite you to consider
Marriott as your career destination.
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All interested candidates must post their resume in advance at MarriottU.com. Feel free to send an email message after posting to
janet.bachtel@marriott.com to verify your information has been processed through the system. And, join our Team for an
Informational Session on Monday, April 7, at 9 PM in the EcoLab Theatre in the CIA Admissions Building.
We are seeking candidates for the 2014 Culinary Voyage Leadership Development Program who will graduate by August 2014.
Opportunities are available in multiple brands in Marriott International in the areas of Culinary. Since July 2013 seven of your
colleagues have joined our Culinary Voyage Leadership program. Your training will be geared toward the specific position/brand
for which you are hired. We are seeking individuals with a college education, industry work experience, and previous leadership
experience. Candidates must also be open to relocation as an opportunity of interest may not be available in your desired
location. Interested candidates should register their information prior to Career Fair at: MarriottU.com.
Recruiting for: CA and B&P Externs at approved Marriott and Ritz-Carlton sites on the actively seeking list. Culinary
candidates for limited Voyage Leadership Program - must be ready and willing to relocate. Great opportunities
throughout the domestic US
Janet Bachtel
Manager, University Relations
janet.bachtel@marriott.com
C - approved externship site for Culinary Arts
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10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817
(573) 873-5393
(301) 644-8268
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.mohonk.com
Mohonk Mountain House
Founded in 1869, Mohonk Mountain House stands in the midst of 24,000 acres of the Shawangunk Ridge outside of New Paltz,
NY. We are a Full American Plan Resort, featuring American cuisine. This National Historic Landmark is a Victorian castle situated
on a majestic setting next to a glacier formed lake, where employees are welcome to, and encouraged to, use many of the resort
facilities and participate in activities as a complimentary benefit of their employment.
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A commitment to personal service is high on the agenda at the resort. Starting with a full day Orientation, new employees learn
about the history, geography and marketing of Mohonk, and then continue their learning processes through on-going customer
service training and skill development "on-the-job."
Our Kitchen is directed by Executive Chef James Palmeri, Executive Sous Chef Anthony Veirni, and Pastry Chef Eric Smith.
Breakfast and Lunch are buffet. Seasonally, guests may choose from up to three venues for dinner: A fully served meal, a dining
festival with cooking stations; or outdoor dining at the Granary. Meal capacity is 1100 plates.
Mohonk welcomes applicants with a positive attitude, a wish to use their skills and knowledge to provide "legendary" customer
service, and a desire to learn and grow.
Recruiting for: Culinary Externs - Baking and Pastry Externs - Possible year round and seasonal positions.
Shawn Clark
Employment Manager
hr@mohonk.com
James Palmeri
Executive Chef
jpalmeri@mohonk.com
1000 Mountain Rest Road New Paltz NY 12561
(845) 256-2089
(845) 256-2049
www.momofuku.com
Momofuku
Established by Executive Chef/Founder David Chang in August of 2004 with the opening of Momofuku Noodle Bar in the East
Village, the Momofuku restaurant group now includes restaurants in New York City, Sydney, Australia and Toronto, Canada.
Momofuku has a total of eight restaurants (Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Má Pêche, Momofuku
Seiōbo, Momofuku Noodle Bar Toronto, Daishō, Shōtō), a bakery with multiple locations throughout New York City (Momofuku
Milk Bar), two bars (Booker and Dax, Nikai), and a Culinary Lab. Momofuku restaurant group has gained world-wide recognition
for its innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.
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Recruiting for: Culinary Externs (at approved sites) - Line Cooks - Sous Chefs - All FOH Positions.
Antonia Vitale
HR and Recruiting Manager
avitale@momofuku.com
Josh Pinsky '05, '07
Sous Chef
jpinsky@momofuku.com
C - approved externship site for Culinary Arts
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853 Broadway, Suite 1211 New York NY 10003
(212) 228-0031
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.mountainviewgrand.com
The Mountain View Grand Resort and Spa
Since 1865, Mountain View Grand has been an inspiring New Hampshire White Mountain resort, noted for its beautiful
surroundings, superb service, golfing, skiing, summer and winter mountain activities, as well as its incredible in-house Spa and
fine dining. Mountain View Grand Resort & Spa is beautifully perched on 400 landscaped acres, set inside an adjacent 1,300
acres, overlooking the White Mountains and Presidential Range in Whitefield, New Hampshire.
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This celebrated landmark hotel evokes the classic White Mountains New Hampshire charm and ambiance of the turn of the
century, when times were much simpler. Today, as it did over 100 years ago, our newly expanded front veranda affords guests
stunning, panoramic views of the White Mountains while they enjoy the crisp mountain air. In addition to popular resort activities,
our guests also enjoy theme dinners and a vast array of indoor and outdoor adult and children’s programs, as well as diverse and
exciting family activities.
At this classic New Hampshire resort hotel, the grand tradition of resting, relaxing and rejuvenating continues year-round.
Recruiting for: Culinary Externs (Spring - Summer - Fall) - Line Cooks - Line Supervisor - Pastry Supervisor - Banquet
Cooks/Supervisor - Dining Room Supervisors/Banquet Captains
Adam Parker '99, '01
Food & Beverage Director
aparker@mountainviewgrand.com
101 Mountain View Road Whitefiled NJ 03598
(603) 837-0003
www.nordstrom.com
NORDSTROM
Bring your passion for food and service to one of our restaurants or speciality coffee bars. Career opportunities include line and
prep cooks, cashiers, servers, hosts, baristas, chefs and management. Nordstrom Restaurant Division operates 14 restaurant
concepts with opportunities across the country.
Recruiting for: Culinary Externs - Chefs - Managers - Assistant Managers - Sous Chefs - Entry-Level Cooks - Leads Servers
Michael Lyle
North East & New England Regional Chef
michael.lyle@nordstrom.com
Tony Colabelli
Central States North Regional Chef
tony.colabelli@nordstrom.com
Richard Ladd
Eastern State Divisional Restaurant Manager
richard.ladd@nordstrom.com
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501 Garden State Plaza Paramus NJ 07652
(201) 712-4578
www.northendgrillnyc.com
North End Grill
The newest restaurant from Danny Meyer’s Union Square Hospitality Group, North End Grill is an exuberantly reimagined
American bar and grill located in lower Manhattan’s thriving Battery Park City. North End Grill showcases a market-driven, seafoodcentric menu that emphasizes a variety of grilling techniques, complimented by an inspiring wine and cocktail list, and a bar with
over 100 scotches. The restaurant marks the exciting return of Chef Floyd Cardoz, following his win on season 3 of Bravo’s Top
Chef Masters. The space is vibrant and airy with a bustling bar room, elegant dining room, and a beautiful open kitchen that
guests can dine in front of.
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Recruiting for: Culinary Externs - All Full-Time Front-of-the-House, Culinary, and Pastry Positions.
James Kim '02
Executive Sous Chef
jkim@northendgrillnyc.com
Jeff Turok '11
Bar Manager
jturok@northendgrillnyc.com
C - approved externship site for Culinary Arts
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104 North End Avenue New York NY 10282
(646) 747-1600
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.omnihotels.com
Omni Hotels & Resorts
Omni Hotels is known for its exemplary company culture, authenticity to the markets in which we operate, innovation and
exceptional service. Our commitment to career development has created tenure and loyalty that enables us to perpetuate our
family atmosphere. Our Associates will tell you: We are large enough to provide diverse career opportunities in a variety of
venues, yet small enough to know you by name. Our belief in "The Power of One" reinforces the continued evolution of the brand.
Omni Hotels' unique ownership structure and dynamic leadership team provide stability which sets us apart from other brands.
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Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). Seasonal Production Cook - Full-Time
Production Cook
Robert Ash
Executive Chef
rash@omnihotels.com
Wayde Carder
Ched de Cuisine - Bedford Springs
wayde.carder@omnihotels.com
Dariana Marte
HR Manager - Bedford Springs
dmarte@omnihotels.com
David Noto
Executive Chef - Bedford Springs
dnoto@omnihotels.com
1500 Masters Blvd. Champions Gate FL 33896
(407) 238-6574
(407) 997-1264
2138 Business 220 Bedford PA 15522
(814) 624-5640
(814) 624-5650
www.onthemarcevents.com
On The Marc Events
On The Marc’s philosophy is simple: fresh food at its finest. We create seasonally-inspired menus using unique flavors and
ingredients that are always prepared to perfection. Our core values: Innovative culinary creations, from classic to exotic. Attention
to detail. Friendly and attentive services perfectly suited (or aligned) for client’s vision and budget. Professionalism at every level.
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Recruiting for: Culinary Extern- Part-Time: Servers - Cooks - Bartenders - Event Captains
Marc Weber '05
Owner
marc@onthemarcevents.com
Amanda Parker
Hiring Manager and Event Coordinator
amanda@onthemarcevents.com
47 Larkin Street Stamford CT 06907
(203) 274-6808
(203) 883-8531
www.otesaga.com
The Otesaga Resort Hotel
The Otesaga Resort Hotel is a 133-room hotel registered in Historic Hotels of America. Built in 1909, the Otesaga is nestled in
Cooperstown, NY, with an ambiance of a bygone era. We are a seasonal hotel open from April through November with the
Hawkeye Grill remaining open all year.
Recruiting for: Sous Chef Tournant - Chef Garde Manger - Line Cooks - Executive Steward
Terri Winter
Director of Human Resources
twinter@otesaga.,com
C - approved externship site for Culinary Arts
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60 Lake Street Cooperstown NY 13326
(607) 544-2507
(607) 544-2440
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
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www.anotgexperience.com
OTG Management
OTG is an award-winning food and beverage operator with more than 200 restaurants and retail boutiques in 10 airports across
North America, including Minneapolis-St. Paul, John F. Kennedy, LaGuardia, Toronto Pearson, Boston Logan, Tucson,
Washington National, Orlando, Chicago O’Hare and Philadelphia. Since its entry into airports in 1996, OTG has been recognized
throughout the industry for its exceptional customer focus and groundbreaking innovation; growing to become the second largest
privately held airport food operator in the United States in just over a decade. In 2014, OTG ranked among the World’s 50 Most
Innovative Companies in Fast Company Magazine
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Recruiting for: Chefs - Sous Chefs - Pastry Chefs - Managers
Kimberley Lehman
Recruitment Manager
kim.lehman@otgmanagement.com
Kevin O'Neill '98
Executive Chef
kevin.oneill@otgmanagement.com
James Smith
Director of Training
james.e.smith@otgmanagement.com
Gabriel Sorgi
Terminal Director, LaGuardia Airport
gabriel.sorgi@otgmanagement.com
352 Park Avenue South, 10th Floor New York NY 10010
(917) 946-5613
www.ovationsfoodservices.com
Ovations Food Services
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We are a contract food service company specializing in venues in sporting events and stadiums, as well as convention centers
and cultural/arena venues. Most recently we have made quite an impact into the foodservice in many Indian casinos throughout
Arizona and Oklahoma.
M
Recruiting for: All Culinary Positions - Restaurant Managers - Food & Beverage Managers.
Tom Rather
Recruiting Manager
tom.rather@ovationsfs.com
David Specht
Vice President of Human Resources
david.specht@ovationsfs.com
18228 US Highway 41 North Lutz FL 33549
(813) 948-6900
(813) 283-4930
www.petercallahan.com
Peter Callahan Catering
Peter Callahan Catering is the leading catering company in the US today. We are currently seeking a full-time, motivated assistant
to join our busy kitchen staff. Responsibilities include: Basic food preparation, Cleaning and Maintaining Equipment, Shadowing
Head Chef, and Event food preparation. Candidates should posses a passion for the Culinary Arts and a creative imagination,
along with a positive attitude. This is an incredible opportunity, and we want to make sure that we are giving it to the students that
really deserve it and that will make the best of it. Students should be determined and hardworking individuals. We are offering a
paid externship because we want the very best of the best. Students will also be able to work off-premise catering events and get
to experience final execution of all of their hard work during the week.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Prep Cooks - Off-Site Kitchen Attendants
Ariel Banks
Staffing Manager
ariel@petercallahan.com
Adam Greenberg
Sous Chef
adam@petercallahan.com
C - approved externship site for Culinary Arts
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137 West 25th Street - Floor 4 New York NY 10001
(212) 327-1144
(212) 327-1096
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.philacricket.com
Philadelphia Cricket Club
The Philadelphia Cricket Club, founded in 1854, is the oldest country club in America. With two locations, in Chestnut Hill
Philadelphia, and Flourtown Pennsylvania, our menus feature creative, seasonal, and ingredient-driven cuisine. Our culinary
program offers two full service restaurants and a banquet and catering department with four facilities including a ballroom in our
main clubhouse, and a halfway house on one of our three top-ranked golf courses.
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Recruiting for: Culinary Externs - Junior Sous Chef
Benjamin Burger '08
Executive Chef
bburger@philacricket.com
Katie Horan '11, '12
Pastry Chef
415 West Willow Grove Avenue Philadelphia PA 19118
(215) 247-6001
(215) 242-2457
www.quartinochicago.com
Quartino Ristorante & Wine Bar
Quartino is a bustling downtown Chicago restaurant and wine bar noted for its distinctive Italian small-plates menu, vintage décor,
and attentive, personable service staff. Chef and partner, John Coletta, has developed a menu featuring Italy's regional specialties
including artisanal salumi, Neapolitan thin-crust pizza, house-made pasta, and seasonal dishes. Menu items, served in moderate
portions and meant to be shared, are perfect for adventurous diners ready for a unique experience.
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Recruiting for: Culinary Externs - Full-Time Positions. We are currently seeking externs and/or graduates with a deep
passion for authentic regional Italian cooking.
John Coletta
Executive Chef and Managing Partner
jcoletta@grgmc.com
626 North State Street Chicago IL 60610
(773) 972-3811
(312) 698-5019
www.restaurantassociates.com
Restaurant Associates
Restaurant Associates is recognized as the nation’s premier hospitality company, operating over 140 prestigious locations.
Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums,
corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Washington
D.C. and Philadelphia. Restaurant Associates is a subsidiary of Compass Group, North America, the world’s leading foodservice
organization.
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Recruiting for: Culinary Externs (at approved sites) - Café Manager - Sous Chef
Pamela McKingley
Regional Recruiter
pamela.mckingley@compass-usa.com
Mike Smith '92
Executive Chef
msmith@restaurantassociates.com
C - approved externship site for Culinary Arts
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132 West 31st Street - 6th Floor New York NY 10001
(980) 224-7442
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.rockrimmoncc.org
Rockrimmon Country Club
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Rockrimmon Country Club, established in 1947, is located in North Stamford, Connecticut. Rockrimmon is a very casual, familyoriented “club in the country” and home to an active and friendly membership. The Club enjoys an extremely close family
environment and culture. Its small membership appreciates the Club’s privateness, and therefore, remain loyal to its successful
social and dining events. The facility offers an 18-hole golf course, a golf practice facility, 3 tennis courts, 1 paddle tennis court and
2 swimming pools with a snack bar and a lunch area. The 35,000 square ft. clubhouse was completely renovated in 2010, offering
terrific views of the well maintained golf course and lake. It really feels like a warm club in the country. The Club Annual Food &
Beverage Revenue is $2.1 million
Recruiting for: Dining Room Positions - Line Cooks - Bakers - Assistant Pastry Chef
John Larsen '96
General Manager
gen.mgr@rockrimmoncc.org
Peter Dunlop '10
Executive Chef
golfchef@optonline.net
2949 Long Ridge Road Stamford CT 06903
(203) 322-3408
(203) 329-1664
www.shoprite.com
RoNetco Supermarkets, Inc.
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RoNetco Supermarkets operates seven full-service stores in three northwest New Jersey counties (Sussex, Morris & Warren).
They are recruiting Leaders for their Food Service and Bakery operations. Must possess energy, stamina, and passion for food
with abilities to teach, train, and lead others in a highly competitive marketplace.
M
Recruiting for: Seafood and Appetizing Managers - Cooks - Managing Chefs - Executive Chefs - Bakery Managers - Cake
Decorators - Bakery Merchandisers
Christine Foster
Communications & Training Coordinator
christine.foster@wakefern.com
Dan LeClech
Food Services Supervisor
dan.leclech@wakefern.com
Morris Canal Plaza 1070 U.S. Hwy. 46 Ledgewood NJ 07852
(973) 927-8300
(973) 927-4953
www.rossbread.com
Ross' Bread
Ross’ Bread is committed to baking in the tradition of neighborhood European bakeries. Making breads, cakes, pastries and soups
from scratch daily in-house is a commitment and a craft.
Everything is baked with organic flour and local and organic ingredients are used as often as possible in all products.
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Recruiting for: Baking & Pastry Extern (to start in May/June) - Full-Time Baking & Pastry Position beginning in
September.
David DiMattia '03, '05
Bakery Manager
dave@rossbread.com
C - approved externship site for Culinary Arts
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109 Danbury Road Ridgefield CT 06877
(203) 438-4822
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.sconsetcafe.com
Sconset Café and The Lumber Yard Restaurant
An island classic, The Sconset Café has been serving up seasonal fare to locals and tourists alike for over twenty years on
Nantucket Island. Owners Rolf and Cindy Nelson recently opened Lumber Yard Restaurant in their adopted hometown, Amherst,
MA. Both restaurants offer a fresh, honest and delicious menu in a charming and unique space. Behind the line, the importance of
working together to learn new techniques and skills is stressed. Our culinary team features a dedicated group of individuals who
share our passion: community and food. Please visit our websites: www. sconsetcafe.com and www.lumberyardamherst.com or
check us out on Facebook.
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Recruiting for: Culinary Externs (Sconset Café) - Culinary Graduates
Rolf Nelson '92
Chef/Owner
info@sconsetcafe.com
Cindy Nelson
Owner
info@sconsetcafe.com
8 Main Street - P.O. Box 437 Siasconset MA 02564
(508) 257-4008
www.shenorockshoreclub.org
Shenorock Shore Club
Private beach, yacht and tennis club located on Milton Point in Rye, NY. Very busy club with a large focus on food and beverage
operations.
Recruiting for: Culinary Externs - All FOH and BOH positions. Seasonal summer and full-time positions are available.
John French
Assistant General Manager
jfshenorock@aol.com
Leslie Goldsmith
Food & Beverage Manager
lgoldsmith@shenorockshoreclub.org
Janice Morgan
Events Director
shenorockevents@aol.com
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475 Stuyvesant Avenue Rye NY 10580
(914) 967-3700
www.skytop.com
Skytop Lodge
Sprawling over 5,500 acres of pristine woodland, and recently named to Travel+Leisure’s list of the Best All Inclusive Resorts in
America, Skytop Lodge offers a retreat like no other. From its magnificent accommodations to its endless list of amenities and
activities for the whole family, it’s like stepping back in time to a world of rich natural beauty and exquisite comfort.
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Recruiting for: Culinary Externs - Baking and Pastry Externs - Line Cooks - Pantry Cooks
William Conroy '08
Banquet Chef
wconroy@skytop.com
Douglas Hustad
Vice President and General Manager
dhustad@skytop.com
Scott Rutter
Executive Chef
srutter@skytop.com
C - approved externship site for Culinary Arts
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One Skytop Skytop PA 18357
(570) 595-8909
(570) 595-8917
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.thomascuisine.com
Thomas Cuisine Management
Welcome to Thomas Cuisine Management, where we are dedicated to providing unparalleled food management services for
hospitals, corporations, and colleges. TCM continues to grow in progressive organizations throughout the Western United States.
Our business purpose has never changed: provide great food, genuine service, and enduring relationships. Our specialty is in
delivering deliciously tempting food, personal touch, operational excellence, integrity, and culinary creativity. We provide the
greatest value in our industry. Our organization remains nimble enough to customize programs and large enough to minimize cost
while maximizing value. Most importantly, we consistently earn our place as a valued part in each of our client's operational teams.
Our Mission: Great Food, Genuine Service, Enduring Relationships. Our Operational Philosophy: Scratch Cooking (fresher,
healthier, lower cost and better quality) + Made to Order Cuisine (reduces waste and empowers patients) + Passionate Focus on
Service (creates an energetic environment and valued employee benefit) = Thomas Cuisine Management.
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Our MIT Program is about growing your future with TCM; it allows you the opportunity to earn a salary while learning exceptional
management skills. You must be willing to relocate after the 3-9 month training program, with relocation assistance provided by
TCM. What you will Lean: • Oversee all account P&L and budgeting as it pertains to the account. • Maintain excellent relationships
with clients and customers as well as other departments. • Collaborate with the Chef and management team to create menus and
provide top quality food. • Roll out new culinary programs in conjunction with the Thomas Cuisine marketing and culinary team. •
Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving, as well as menu planning
and development. • Ensure that appropriate sanitation and safety level requirements are met. • Coordinate and supervise unit
personnel regarding production, merchandising, quality, and cost control; labor scheduling and staffing; employee training. •
Conduct periodic inventory and other functions, such as maintaining records.
Recruiting for: Chef Manager-in-Training
Trish Garapola
Recruiter
tgarapola@thomascuisine.com
C - approved externship site for Culinary Arts
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640 East Franklin Road Meridian ID 83642
(208) 955-0581
(208) 884-8763
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.turningstone.com
Turning Stone Resort & Casino
Nestled in the heart of Central New York's scenic Mohawk Valley Region, the 1,200-acre Turning Stone Resort and entertainment
complex is just 35 miles east of Syracuse Hancock International Airport. The resort features four hotels with more than 700 rooms,
five golf courses, two spas, 21 dining options, a world-class casino, cabaret-style showroom, 5,000-seat Event Center and more
than 100,000 sq ft of flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened
within the last two years.
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Leading travel organizations keep showering awards on Turning Stone.
With two AAA 4-diamond hotels (the first and only resort in New York State to earn that distinction) and other diamond awardwinning facilities, the Turning Stone Resort complex has earned 18 diamonds from the American Automobile Association in 2007 more than any other resort east of Las Vegas! And The Lodge at Turning Stone was honored by Condé Nast Johansens, one of
the world's leading luxury travel authorities, as its "Most Excellent Resort" for the USA and Canada.
Approximately 21 food outlets, including Banquets, Clubhouse, Café Style, Fine Dining Restaurants, Casual Restaurants,
Concession Stands and Corner Market- the Food Court.
Full Time, Part Time, Seasonal and Externship opportunities are available.
Students interested in externship opportunities should apply at least two months prior to the start date. You must apply online
through our website. At the bottom of the main page, click on "Jobs" - "Employment" - "Search for Jobs and Apply Online."
Please do not send resumes directly to Human Resources.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Please visit www.turningstone.com/careers for an up-to-date
listing of our career opportunities.
Amil Catovic
Recruiter
amil.catovic@turningstone.com
Jason Drysdale
Director of Culinary Operations
jason.drysdale@turningstonecasino.com
Kevin Ford '04, '05
Executive Sous Chef
kevin.ford@turningstonecasino.com
Helen Wellar
Recruiter
helen.wellar@turningstone.com
5218 Patrick Road Verona NY 13478
(315) 361-7711
www.unidine.com
UNIDINE Corporation
Unidine Corporation is the nation's most innovative and fastest growing dining management company. Every member of the
Unidine team is driven to deliver the highest level of customer and client service and shares a belief that our approach to fresh
food is fundamentally linked to health and wellness, human interaction, and social responsibility. From this common foundation,
we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations
every day.
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Recruiting for: Culinary Externs - Sous Chef - Chef Manager - Executive Chef - General Manager - Dining Service
Director - Director of Business Development - Guest Service Representative
Peter Cleary '12
Director, Talent Acquisition
pcleary@unidine.com
Margaret Derby
Recruiter
mderby@unidine.com
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1000 Washington Street - Suite 510 Boston MA 02118
(617) 456-4228
(617) 456-4428
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
http://eisner.urjcamps.org/
URJ Eisner and Crane Lake Camps
Since 1958, URJ Eisner Camp has come to embody the transformative power of Jewish camping. Youngsters from URJ
congregations across the northeastern United States join together each summer to have fun while experiencing the magic of this
special community. Our caring and committed staff members (many of whom were campers themselves) strive to enrich the
campers’ experiences by helping them build lasting friendships. These relationships lay the foundation for our summer community,
providing encouragement and support. Campers embrace the challenge of learning new skills in athletics, aquatics, the arts, and
adventure and nature programs. They immerse themselves in a wide range of innovative Jewish educational pursuits and creative
spiritual experiences. From the youngest of our day campers to the oldest of our Machon (Counselors-in-Training), every child
who spends a summer at Eisner Camp returns home a little wiser, a little more self-confident, and a little more connected to the
Jewish community. A summer at Eisner Camp is more than a summer of fun. A summer at Eisner Camp is meant to last a lifetime.
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Recruiting for: Seasonal Summer Cooks (2 positions) - Retreat Center Kitchen Staff
Andy Riggs '11
Food Service Director
ariggs@urj.org
James Gelsey
Associate Director
Post Office Box 569 Great Barrington MA 01230
(413) 528-1652
(413) 644-9524
US Hotels/White Barn Inn/Vanderbilt Grace/Mayflower
Grace
www.whitebarninn.com
We represent a group of inns and restaurants: White Barn Inn & Spa, Breakwater Inn & Spa, Stripers Waterside Restaurant,
Windham Hill Inn, Asticou Inn and Vanderbilt Grace & Muse by Jonathan Cartwright.
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Recruiting for: Culinary Externs - Baking & Pastry Externs (White Barn Inn). Pastry Chef - Chef de Parties - Line Cooks
(AM and PM) - Sous Chef
Diana Stearns
Director of Human Resources
diana.stearns@ushotelsgroup.com
Post Office Box 5600 Kennebunkport ME 04046
(207) 967-4750
(207) 967-0588
www.varanos.com
Varano's Italian Restaurant
Varano's, located in Wells Beach, Maine, is a seaside vacation destination for many Boston, New York, and worldwide visitors.
We are a premier Italian "casual" fine dining restaurant utilizing fresh Maine seafood, locally grown produce and feature an awardwinning all Italian wine list with over two hundred selections. Owner Richard Varano, Executive Chef Steve Ogden and Chef Luke
Sibley are all alumni from The Culinary Institute of America, and bring a passion and dedication to the daily operations of the
restaurant. High volume during our peak summer season will enable you to test your culinary skills and training gained at the
CIA. Historic Billy's Chowder House, recognized for serving some of the finest seafood, and Fire-n-Brew, which employers CIA
alums Brewmaster Greg Spickler and Baker Emily Spickler, complete our restaurant group.
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Recruiting for: Culinary Extern - Saute Chef - Line Cooks
Steve Ogden '01
Executive Chef
varanos@maine.rr.com
Roger Sibley
General Manager
varanos@maine.rr.com
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60 Mile Road Wells ME 04090
(207) 641-8550
(207) 641-8592
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.verscapecod.com
VERS
At our core, Vers is a community-based, year-round business that supports and utilizes local and regional farmers and fishermen.
Our approach is to use modern techniques and innovation along with classic disciplines to provide the customer with a truly
special product and memory.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Executive Sous Chef - Barista - Fine Dining Server - Line
Cook - Pastry Cook - Bartender - Baker
Jonathan Haffmans
Owner
jhaffmans@verscapecod.com
637 Main Street Chatham MA 02633
(508) 945-4300
www.disney.com
Walt Disney World
Imagine joining a culinary team that includes more than 250 world-renowned chefs, gaining restaurant experience in one of our
more than 300 food and beverage locations that specialize in cuisines from around the world, and obtaining the skills you need to
advance in the culinary industry.
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Disney Culinary College Program Cast Members are provided many opportunities that inspire growth. As a Cast Member, you will
join one of the world's leading entertainment and hospitality companies in delivering first-rate guest dining experiences. Our
variety of restaurants offers the opportunity to experience a creative world of culinary options, from quick service to character
dining to fine dining. Disney Culinary Cast Members may experience various positions in different work locations, helping advance
their careers and discovering new opportunities. Not all Disney memories are made in the theme parks and resorts. Some are
made in the kitchen.
Please join Disney representatives for an Informational Session on Monday, April 7, at 9:15 PM in the Danny Kaye Theatre.
Recruiting for: Culinary Externs - B&P Externs - Graduate Positions
Pauli Milotte
Chef Recruiter
pauli.milotte@disney.com
Norm Cuka
Sous Chef
Christy Marciari
Support Recruiter
christy.m.marciari@disney.com
1515 Lake Buena Vista Drive Lake Buena Vista FL 32825
(407) 938-1610
(407) 938-4508
www.wegmans.com
Wegmans Food Markets
Headquartered in Rochester, New York, Wegmans is a privately held, family-owned company, founded in 1916 by the Wegman
family. Ranked #5 on FORTUNE magazine's 2012 list of the 100 Best Companies to Work For, Wegmans has been on the list
every year since it began in 1998, and in 2005 itranked #1. A major regional supermarket chain, and one of the largest private
companies in the U.S.,Wegmans raised the bar on the shopping experience — better quality goods, a spectacular abundance of
choice, restaurant-quality prepared foods, beautiful stores and displays, and a superior level of customer service.
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Recruiting for: Culinary Externs (at approved sites) - Sous Chef - Cooks
Scott Bova '03
Executive Chef
scott.bova@wegmans.com
Laurie Cruz
Human Resources - Employee Representative 100 Wegmans Market Street Rochester NY 14624
laurie.cruz@wegmans.com
(585) 452-1124
Allison Trainor '05
Sous Chef
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M - seeking students for management positions
Spring Career Fair - April 8, 2014
www.wholefoodsmarket.com
Whole Foods Market - Northeast Region
Wow! What a ride. Back in 1980, we started out with one small store in Austin, Texas. Today, we’re the world’s leader in natural
and organic foods, with more than 300 stores in North America and the United Kingdom. What a long, strange trip it’s been. We
still honor our original ideals, and we think that has a lot to do with our success. Who are we? Well, we seek out the finest natural
and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to
sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what
we’re all about. Oh yeah, we’re a mission-driven company too. If you are interested in learning about our business practices and
what makes us tick, check out our Core Values, Quality Standards, Declaration of Interdependence, and more. Around here, we
often talk about our mission in terms of Whole Foods – Whole People – Whole Planet. Basically, we think these elements all play a
huge role in our success.
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Recruiting for: Culinary Externs - Baking & Pastry Externs - Leadership In Training for Bakery and Prepared Foods Cooks - Pastry Chefs - Bakers.
Abe Monzon
Senior Recruiter and Employment Manager
abe.monzon@wholefoods.com
930 Sylvan Avenue - 2nd Floor Englewood Cliffs NJ 07661
(201) 567-2090
www.woodloch.com
Woodloch Resort & Spa
Family Resort - Country Club - Destination Spa.
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This exceptional Poconos resort, nestled in a pristine mountain lake setting, is regarded as one of America's "Best All-Inclusive
Family Resorts." Woodloch has been owned and operated with pride by the Kiesendahl Family since 1958. Their traditional warm
hospitality has been nurturing and embracing the spirit of spending quality time with family and friends for over fifty years. This
Pocono Mountains resort provides a four-season, fun-filled, lakeside escape.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks
Stevan Sundberg
Corporate Chef
stevan.sundberg@woodloch.com
Josh Tomson '98
Chef de Cuisine
jtomson@thelodgeatwoodloch.com
731 Welcome Lake Road Hawley PA 18428
(570) 685-8562
www.woodstockinn.com
Woodstock Inn Resort and Spa
The Woodstock Inn and Resort is a 4-Diamond, Preferred Hotel that offers modern amenities and services: 142 spacious rooms,
plush bedding and breathtaking grounds. We are also part of the Vermont Fresh Network, and we have our own organic Chef's
Garden which supplies the hotel with fresh vegetables and cut flowers in season.
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Recruiting for: Culinary Externs (May, June, Fall) - Baking & Pastry Externs (Early August or September 2014) - Full-Time
Sous Chef - Full-Time Pastry Chef
Greg Farrell
Executive Chef
gmf@woodstockinn.com
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14 The Green Woodstock VT 05091
(802) 457-6699
(802) 457-6699
BP - approved externship site for Baking and Pastry Arts
M - seeking students for management positions
Spring Career Fair - April 8, 2014