Summer Career Fair - The Culinary Institute of America
Summer Career Fair - The Culinary Institute of America
Summer Career Fair - The Culinary Institute of America
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<strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong><br />
August 16, 2011<br />
Abigail Kirsch - Pier Sixty<br />
www.abigailkirsch.com<br />
A preeminent caterer with over 35 years <strong>of</strong> experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is<br />
known for its outstanding cuisine and event management. Abigail Kirsch is the area’s first choice for the best execution in<br />
weddings, corporate events, galas and social functions. Abigail Kirsch always delivers superb food, impeccable service and<br />
unmistakable flair. Abigail Kirsch operates unique event sites in Westchester and New York City. It’s Off Premise Catering Division<br />
brings the same standard <strong>of</strong> distinctive food service to any other location a client may choose. Locations include Tappan Hill<br />
Mansion in Tarrytown, two venues at <strong>The</strong> New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy<br />
Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and <strong>The</strong><br />
Lighthouse.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Full-time and Part-time <strong>Culinary</strong><br />
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Luisa Marciano Corporate Director <strong>of</strong> Human Resources 81 Highland Avenue Tarrytown NY 10591<br />
lmarciano@abigailkirsch.com (914) 631-3030<br />
(914) 366-8964<br />
Dawn Bergman Director <strong>of</strong> Human Resources - Pier Sixty<br />
andrid@chelseapiers.com<br />
<strong>America</strong>n <strong>Culinary</strong> Federation<br />
www.acfchefs.org<br />
<strong>The</strong> A.C.F. is the premier organization <strong>of</strong> pr<strong>of</strong>essional chefs in the nation. <strong>The</strong> A.C.F. is the culinary leader in <strong>of</strong>fering pr<strong>of</strong>essional<br />
resources in training and apprenticeship as well as accreditation at all levels.<br />
Recruiting for: Membership.<br />
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Albert Pijnappel 180 Center Place Way St. Augustine FL 32095<br />
(800) 624-9458<br />
Aspen Skiing Company - On Mountain Restaurants<br />
www.aspensnowmass.com<br />
On Mountain Restaurants are run by Executive Chef James Butchart. Opportunities abound at 11 On Mountain Restaurants<br />
between four different mountain locations in the Aspen/ Snowmass area. Whether you are at Cloud 9 at Aspen Highlands, a quaint<br />
European mountain cabin <strong>of</strong>fering a European menu with freshly prepared local ingredients, including Traditional Raclette, Fondue<br />
and daily menu specials, or at the Cliffhouse Buttermilk mountains own Mongolian Grill, there is something for everyone.<br />
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Wednesday<br />
On Mountain Restaurants is operated by <strong>The</strong> Aspen Skiing Company which employs approximately 3500 employees during the<br />
winter season, and has been named one <strong>of</strong> the top 10 best places to work by Outside Magazine! Come join our team and<br />
experience one <strong>of</strong> the most sought out resort towns. ASC <strong>of</strong>fers great opportunities for growth, and unbeatable benefits.<br />
Recruiting for: Sous Chefs - Lead Line Cooks - Seasonal Cooks<br />
Jean Ingram Human Resources Generalist P.O. Box 1248 Aspen CO 81612<br />
jingram1@thelittlenell.com (970) 920-6325<br />
(970) 544-6221<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 1 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Blue Apron Restaurant & Red Rooster Bar<br />
www.blueapronredrooster.com<br />
Blue Apron Reastaurant & Red Rooster Bar is a 40-seat modern French-<strong>America</strong>n bistro serving "Authentically Modern Cocktails<br />
and Cuisine" in Historic downtown Salem Virginia. We opened in December 2010 and have enjoyed a consistent business <strong>of</strong> local<br />
and regional loyal clients. Our primary focus is on genuine hospitality and value based on diligent service and delicious food. Our<br />
culinary team consists <strong>of</strong> hungry young CIA graduates who are using this experience to form the foundation not only for Blue<br />
Apron but for their careers. Our service staff is experienced and diverse and has a deep respect for their direct impact to the<br />
guests experience. As owners, we are committed to continually providing our staff the resources and leadership, through highs<br />
and lows, which results in personal success and growth.<br />
Recruiting for: <strong>Culinary</strong> Extern<br />
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Interview<br />
Wednesday<br />
Scott Switzer '97 Owner/Chef 210 East Main Street Salem VA 24153<br />
chef.switzer@hotmail.com<br />
(540) 375-0055<br />
Ashley Tayloe-Switzer Owner<br />
tayloeswitz@hotmail.com<br />
Boca Raton Resort and Club - <strong>The</strong> Waldorf Astoria<br />
www.bocaresort.com<br />
Collection<br />
<strong>The</strong> Boca Raton Resort & Club is proud to be home to over 2,000 Team Members from over 60 nations. Since our opening in<br />
1926 we have grown into a private, full-service destination resort with 1,047 rooms. Fresh from more than $220 million in<br />
renovations, the 356-acre Boca Raton Resort is one <strong>of</strong> <strong>America</strong>'s preferred destination resorts. <strong>The</strong> private, full-service resort's<br />
amenities include world class dining options such as Morimoto, Seagrille, Lucca, Serendipity and Gazebo restaurants as well as<br />
150,000 square feet <strong>of</strong> banquet space, a half-mile stretch <strong>of</strong> private beach, the acclaimed 50,000 square foot Spa Palazzo, two 18-<br />
hole championship golf courses and the Dave Pelz Scoring Game School, 30 tennis courts and the renowned Evert Tennis<br />
Academy, 32-slip marina, seven pools, three state-<strong>of</strong>-the-art fitness centers, and a variety <strong>of</strong> water sports. Halfway between Palm<br />
Beach International and Ft. Lauderdale International airports, the resort is easily accessible by plane, car or boat. We are proud to<br />
announce that <strong>The</strong> Boca Raton Resort & Club is also the 13th hotel to join the prestigious Waldorf Astoria Collection.<br />
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"Become Pr<strong>of</strong>essionally Aggressive In Your Craft" is our Executive Chef, Andrew Roenbeck's, motto. By following this philosophy<br />
we have celebrated many accomplishments including our feature in the Top Resorts category by the James Beard Foundation.<br />
We believe in creating an environment where culinary students can thrive, each student is given personalized attention and oneon-one<br />
instruction from world renowned Chefs. We are aggressively recruiting future associates that have a genuine talent for<br />
service, could this be you<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking and Pastry Externs<br />
Paul Grimm Director <strong>of</strong> Food & Beverage<br />
pgrimm@luxuryresorts.com<br />
Andrew Roenbeck '84 Executive Chef 501 East Camino Real Boca Raton FL 33431<br />
aroenbeck@luxuryresorts.com (561) 447-3261<br />
(561) 447-3904<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 2 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
<strong>The</strong> Boulders Resort and Golden Door Spa<br />
www.goldendoorspa.com<br />
Located in the scenic foothills <strong>of</strong> the Sonoran Desert in Carefree, Arizona and only twenty minutes from downtown Phoenix, <strong>The</strong><br />
Boulders Resort and Golden Door Spa <strong>of</strong>fers guest accommodations, two award winning golf courses and an unforgettable 32,000<br />
square-foot spa. <strong>The</strong> Boulders includes several dining options, from fine dining in the Latilla, to Rusty's Restaurant in the Club,<br />
freshly baked pastries in the Bakery Café, healthy life styles dishes served in our Spa Café, and <strong>of</strong> course, the high volume<br />
banquets our culinary team continually produces. <strong>The</strong> Boulders Resort and Golden Door Spa is one <strong>of</strong> an elite group <strong>of</strong> AAA Five<br />
Diamond properties in North <strong>America</strong>. If you are interested in working in an upscale environment, with the opportunity to learn a<br />
variety <strong>of</strong> different departments, <strong>The</strong> Boulders is the place for you! Benefits include medical, dental, life insurance, paid holidays,<br />
vacation, sick time, FREE GOLF, and much more!<br />
Recruiting for: <strong>Culinary</strong> Externs - Cook I - Cook II - Cook III - Lead Cook<br />
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Becky Mounce Human Resources Manager PO Box 2090 34631 N. Tom Darlington Drive Carefree AZ 85377<br />
(480) 488-0994<br />
becky.mounce@theboulders.com (480) 488-3258<br />
Michel Pieton Executive Chef<br />
michel.pieton@theboulders.com<br />
<strong>The</strong> Breakers, Palm Beach<br />
www.thebreakers.com<br />
<strong>The</strong> Breakers, a AAA Five Diamond ocean-front resort is located in Palm Beach, Florida. <strong>The</strong> 560-room Italian Renaissance-style<br />
resort features an outstanding selection <strong>of</strong> restaurants to suit casual or elegant preferences; a 20,000 square foot luxury spa;<br />
beach club with half-mile <strong>of</strong> private beach featuring luxury beach bungalows; five pools and four whirlpool spas; two 18 hole golf<br />
courses; 10 tennis courts; and 45,000 square feet <strong>of</strong> indoor meeting space.<br />
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Founded in 1896 and listed on the National Register <strong>of</strong> Historic Places, <strong>The</strong> Breakers Palm Beach is one <strong>of</strong> <strong>America</strong>’s legendary<br />
resort destinations. Our working environment is characterized by teamwork and dedication. We encourage your success by<br />
providing opportunities for recognition, rewards and pr<strong>of</strong>essional growth.<br />
Recruiting for: <strong>Culinary</strong> Externs and Baking & Pastry Externs -Full-time Line Cooks<br />
Anthony Sicignano '88 Executive Chef - Restaurants One South County Road Palm Beach FL 33480<br />
anthony.sicignano@thebreakers.com (561) 653-6649<br />
(561) 659-8401<br />
Mary Carhart Recruiting Manager<br />
mary.carhart@thebreakers.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 3 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Canyons Resort<br />
www.thecanyons.com<br />
<strong>The</strong> Canyons is a full-service ski resort atop 8 mountain peaks in Park City, UT. Our services include mountain operations, skier<br />
services, ski-in/ski-out lodging, retail/rental facilities, and full-service food and beverage operations; including six on-mountain<br />
restaurants/eateries and four base area restaurants. All ranging from fine dining, our unique plaza food carts, to Après skiing<br />
tapas bar.<br />
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As the largest resort in Utah, and the fourth largest resort in the country, we attempt to maintain the highest standard <strong>of</strong> service.<br />
We open the mountains for winter operations in late November (usually Thanksgiving Day), and close it in mid-April.<br />
Recruiting for: Sous Chef - Cook I - Cook II - Cook III - Prep Cooks - Restaurant Supervisors - Managers<br />
Ali Young Human Resources Manager 4000 Canyons Resort Drive Park City UT 84098<br />
(435) 615-3381<br />
ayoung@thecanyons.com (435) 615-3432<br />
Ruben Aguirre Executive Chef<br />
Devin Burns Director <strong>of</strong> Food & Beverage<br />
John Murcko '90 Vice President <strong>of</strong> <strong>Culinary</strong> Services<br />
Charlie Palmer Group - Aureole<br />
www.charliepalmer.com<br />
<strong>The</strong> Charlie Palmer Group grew out <strong>of</strong> Aureole, <strong>America</strong>n cuisine pioneer Charlie Palmer's landmark restaurant, originally located<br />
in a historic townhouse on the Upper East Side <strong>of</strong> Manhattan. Today, Palmer's flagship Aureole continues to shine at its new<br />
location at One Bryant Park. Our other coast-to-coast locations encompass an expanding collection <strong>of</strong> award-winning restaurants,<br />
many in equally significant historical locations, innovative wine shops, and luxurious boutique hotels, each designed with<br />
distinctive personalities to provide unique experiences.<br />
Recruiting for: Back-<strong>of</strong>-the-House: <strong>Culinary</strong> and Pastry.<br />
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Timothy Bartley Senior VP - Business Affairs/General Counsel 135 West 42nd Street New York NY 10036<br />
tbartley@charliepalmer.com (212) 755-7050<br />
(212) 755-6143<br />
Chris Lauber '09, '10 Aureole<br />
clauber@charliepalmer.com<br />
Pierre Poulin Pastry Chef - Aureole<br />
ppoulin@charliepalmer.com<br />
Marcus Ware Executive Chef - Aureole<br />
mware@charliepalmer.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 4 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Chipotle Mexican Grill<br />
www.chipotle.com<br />
Chipotle Mexican Grill is a quick service restaurant that serves gourmet burritos and tacos. Our belief is to use the freshest<br />
ingredients in everything we make. All meats are naturally raised free <strong>of</strong> hormones and antibiotics. You can see and taste the<br />
difference while dining in our uptempo, hip restaurants.<br />
Recruiting for: Kitchen Managers<br />
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Michael Kark Area Manager<br />
mkark@chipotle.com<br />
(303) 669-3367<br />
Megan Harvey Area Manager 129 West 48th Street New York NY 10020<br />
mharvey@chipotle.com (857) 366-2502<br />
(617) 321-4079<br />
Compass Group<br />
www.cgnad.com<br />
Compass Group North <strong>America</strong> is the leader in foodservice management and support services. We serve millions, from vending to<br />
restaurants, from corporate cafes to school lunches. If you’ve been hungry and away from home, chances are good that you’ve<br />
tasted Compass Group’s food and unmistakable service. Headquartered in Charlotte, North Carolina, Compass Group North<br />
<strong>America</strong> has the privilege <strong>of</strong> serving such prestigious clients across the country such as, •Micros<strong>of</strong>t •Caterpillar •IBM •United<br />
Technologies Corp. •SAP •University <strong>of</strong> Arkansas, •Louisiana State University, and •Chicago Public Schools In addition, Compass<br />
Group provides catering to special events such as •<strong>The</strong> US Open •<strong>The</strong> Ryder Cup and •<strong>The</strong> Academy Awards® •Official catering<br />
services supplier for the 2002 Olympic and Paralympic Winter Games in Salt Lake City. Throughout the US and Canada,<br />
Compass Group North <strong>America</strong> has more than 175,000 associates in 48 states, ten provinces, and two territories. Our parent<br />
company, UK-based Compass Group PLC operates in over 50 countries. With 428,000 associates worldwide, it's easy to see why<br />
people are at the heart <strong>of</strong> our business<br />
Recruiting for: Manager-in-Training Program - Hourly Apprenticeship Program<br />
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Kimberly Orr Recruitment Coordinator 2400 Yorkmont Road Charlotte NC 28217<br />
kimberly.orr@compass-usa.com<br />
(704) 328-4344<br />
Copper Mountain Resort<br />
www.coppercolorado.com/jobs<br />
Copper Mountain is a winter and summer resort located in the central rocky mountains, 70 miles west <strong>of</strong> Denver, Colorado. Known<br />
as one <strong>of</strong> the best skiing and riding mountains in the state, Copper also features an animated village atmosphere with shopping,<br />
restaurants and lodging. Copper is home to five á la carte restaurants, four high volume fast casual food courts, full service<br />
scratch banquet facility and a scratch bakeshop. We are committed to providing our guests with outstanding and memorable<br />
dining experiences based on exceptional food quality and dedicated guest service. Our menus in all <strong>of</strong> our outlets are based on<br />
scratch cooking, very innovative and constantly evolving. We are looking for dynamic, detailed, passionate staff members to join<br />
our team <strong>of</strong> culinary pr<strong>of</strong>essionals. Copper Mountain Resort is an Equal Opportunity Employer. We <strong>of</strong>fer competitive benefits,<br />
employee housing, and a unique work atmosphere. All candidates must fill out an application to be considered for employment.<br />
Can you see yourself here Apply now!<br />
Recruiting for: <strong>Culinary</strong> Externs (Winter Season) - Year-Round and Seasonal Chef, Sous Chef.<br />
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Andrew Moser Recruiter 0050 Beeler Place Copper Mountain CO 80443<br />
amoser@coppercolorado.com (970) 968-3060<br />
(970) 968-3165<br />
JD Crichton Hospitality Group Manager<br />
jcrichton@coppercolorado.com<br />
Justin Peterson Executive Chef<br />
jpeterson@coppercolorado.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 5 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Crystal Springs Resort<br />
www.crystalgolfresort.com<br />
Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season<br />
resort. Located in the rolling farmland <strong>of</strong> the Garden State’s picturesque northwest, our world-class NJ resort is just an hour from<br />
New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort <strong>of</strong>fers so much to experience, you<br />
may come to think <strong>of</strong> our 4,000+ acre getaway as a playground for all ages.<br />
Recruiting for: Cooks - Banquet Chef - Food and Beverage Manager<br />
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Aladin Glaoui Director <strong>of</strong> Food & Beverage<br />
aglaoui@crystalgolfresort.com<br />
Cameron Gray '00 Executive Chef<br />
cgray@crystalgolfresort.com<br />
Bill Polchinski Director <strong>of</strong> Food & Beverage<br />
bpolchinski@mountaincreek.com<br />
Iliya Spasov Director <strong>of</strong> Food & Beverage<br />
ispasov@crystalgolfresort.com<br />
Michael Weisshaupt Executive Chef 3621 Route 94 Hamburg NJ 07419<br />
mweisshaupt@crystalgolfresort.com (973) 823-6600<br />
(973) 823-6666<br />
<strong>Culinary</strong> Concepts Restaurant Group<br />
At <strong>Culinary</strong> Concepts, our goal is to create a memorable dining experience for each and every one <strong>of</strong> our guests.<br />
www.gr8food.net<br />
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<strong>Culinary</strong> Concepts is the proud owner <strong>of</strong> five award winning restaurants in Southwest Florida. Three restaurants, Pazzo! Italian<br />
Café, Chops City Grill and Yabba Island Grill are located on the prestigious main street, Fifth Avenue South in Naples. <strong>The</strong> other<br />
two restaurants, Chops City Grill and Blue Water Bistro, are located 30 minutes north <strong>of</strong> Naples in Bonita Springs. All five<br />
restaurants have received high accolades from national and local newspapers and food critics; as well as the "Award <strong>of</strong><br />
Excellence" from Wine Spectator. With over 350 employees, <strong>Culinary</strong> Concepts represents the best team in the area.<br />
Recruiting for: <strong>Culinary</strong> Externs - Graduates<br />
Will<br />
Interview<br />
Wednesday<br />
Jennifer Chin Director <strong>of</strong> Human Resources 837 Fifth Avenue South - Suite 201 Naples FL 34102<br />
(239) 435-0990<br />
chopshr@aol.com (239) 649-5222<br />
Christopher Metzler '95 Corporate Chef<br />
chopshr@aol.com<br />
Skip Quillen '80 Owner<br />
chopshr@aol.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 6 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Deer Valley Resort<br />
www.deervalley.com<br />
Deer Valley Resort, located in Park City, Utah, is consistently rated as one <strong>of</strong> the top ski resorts in North <strong>America</strong>. For an<br />
unprecedented three years in a row, we have been ranked the #1 Resort in North <strong>America</strong> by readers <strong>of</strong> Ski Magazine in food,<br />
grooming, customer service, and many other areas. Our reputation for outstanding service and award winning on-mountain food<br />
provides a unique winter and summer experience for our guests.<br />
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As an employee at Deer Valley Resort, you will be an important part in delivering the "Deer Valley Difference" to our guests. Join<br />
our winning team!<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Cook I - Cook II - Baker I - Baker II<br />
Andrew Fletcher '98 Empire Lodge Day Sous Chef P.O. Box 889 Park City UT 84060<br />
afletcher@deervalley.com (435) 615-6137<br />
(435) 645-6847<br />
Debbie Swenerton Snow Park Lodge Pastry Chef<br />
dswenerton@deervalley.com<br />
Kristine Thorsland '03 Empire Lodge Day Sous Chef<br />
<strong>The</strong> Dinex Group - Restaurant Group <strong>of</strong> Daniel Boulud<br />
www.danielnyc.com<br />
<strong>The</strong> Dinex Group, restaurant group <strong>of</strong> Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro<br />
Moderne, Bar Boulud, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud) and beyond (Café Boulud Palm Beach, db Bistro<br />
Moderne Miami, Bar Boulud London, Maison Boulud, db Bistro Singapore).<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Full-Time <strong>Culinary</strong> and Baking & Pastry - Entry Level Front<strong>of</strong>-the-House<br />
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Mia Rappoport Assistant Director <strong>of</strong> Human Resources 16 East 40th Street - 4th Floor New York NY 10016<br />
mrappoport@dinexgroup.com (646) 519-7097<br />
(212) 794-2636<br />
Doherty Enterprises, Inc.<br />
www.dohertyinc.com<br />
Doherty Enterprises, Inc. was established in 1985 and is the 12th largest franchisee in the United States, operating five restaurant<br />
concepts including: Applebee's Neighborhood Grill & Bar, Panera Bread, Chevy's Fresh Mex, Carino's Italian Grill, and their own<br />
concept, <strong>The</strong> Shannon Rose Irish Pub. To date, Doherty Enterprises owns and operates 92 restaurants in northern and central<br />
New Jersey, Long Island, Brooklyn, Staten Island, and Queens.<br />
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<strong>The</strong> Doherty vision is to be the "Best Food Service Company in the Tri-State Area" and its mission is to "Wow Every Guest Every<br />
Time, Wow Our People, Wow Our Communities and Wow our Suppliers."<br />
Working together we'll continue to experience success as the industry's best! We empower you to take control <strong>of</strong> your future,<br />
secure in the knowledge that we'll support your journey. By combining fresh ideas with the industry's greatest talent, we continue<br />
to set the standard as the preferred employer.<br />
Recruiting for: Executive Chef - Sous Chef - Kitchen Managers - Bakers<br />
Lynda Holden Talent Manager 7 Pearl Court Allendale NJ 07401<br />
lholden@dohertyinc.com (732) 320-2164<br />
(609) 607-9357<br />
Joanne Shannon Talent Manager<br />
jshannon@dohertyinc.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 7 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
<strong>Fair</strong>mont Battery Wharf - Aragosta Bar & Bistro<br />
www.fairmont.com/batterywharf<br />
Adjacent to the historic North End and new waterfront developments, <strong>Fair</strong>mont Battery Wharf luxury hotel embraces the rich<br />
history <strong>of</strong> its neighborhood, while providing its guests with a contemporary and sophisticated retreat in the city's most vibrant<br />
location.<br />
<strong>Fair</strong>mont Battery Wharf features a waterfront location with 150 elegantly appointed guestrooms, including <strong>Fair</strong>mont Gold, the<br />
brand's exclusive lifestyle <strong>of</strong>fering for our hotel's most discerning guests.<br />
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<strong>The</strong> Boston hotel <strong>of</strong>fers a variety <strong>of</strong> dining experiences from cocktails and light dining in the Battery Wharf hotel's lobby living room<br />
to its elegant restaurant and lounge featuring an open kitchen and chef's table, Harbor views and seasonal outdoor dining. <strong>The</strong><br />
recently opened Aragosta Bar + Bistro, is helmed by award-winning Chef David Daniels and features contemporary Italian fare<br />
made from local farm-raised ingredients.<br />
This exceptional Boston resort will also <strong>of</strong>fer its guests 6,000 square feet <strong>of</strong> meeting space, ideal for intimate social gatherings and<br />
small corporate groups and the perfect setting for an unforgettable wedding celebration.<br />
Recruiting for: <strong>Culinary</strong> Externs - General Cook - First Cook - Chef de Partie<br />
Jennifer Parent Director, Human Resources Three Battery Wharf Boston MA 02109<br />
jennifer.parent@fairmont.com (617) 994-9000<br />
(617) 994-9747<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 8 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Four Seasons Resort Palm Beach<br />
www.fourseasons.com<br />
Step into luxury with a 5-Star team and join one <strong>of</strong> Fortune Magazine’s “Top 100 Best Companies to Work For”. Our five sta/5<br />
diamond luxury oceanfront property in Palm Beach, with 210 rooms, is one <strong>of</strong> 85, Four Seasons Hotels and Resorts that are<br />
setting the standard for luxury service around the world. With an additional 25 hotels under construction throughout the world, the<br />
opportunity for practicing your trade in a unique environment is limitless.<br />
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Wednesday<br />
Four Seasons Palm Beach – Always tempting – Imaginative, Award-Winning Cuisine!<br />
Whatever the occasion – a private tête-à-tête, gala reception or business conference – Four Seasons cuisine is always a<br />
memorable highlight. <strong>The</strong> tone is set by <strong>The</strong> Restaurant – serving acclaimed southeastern regional cuisine, with flavors to delight<br />
the most sophisticated palates, and a wine cellar certain to impress connoisseurs. <strong>The</strong> Restaurant carries the honor or being<br />
rated by AAA, a Five Diamond Restaurant for 12 years. Casual all-day dining can be found at <strong>The</strong> Ocean Bistro and light snacks,<br />
tropical refreshments and grilled specialties are the fare at our al fresco Atlantic Bar and Grill. For quiet conversation, guests can<br />
lounge in <strong>The</strong> Living Room with its library and beautiful outdoor terrace. It also presents evenings <strong>of</strong> light music over cocktails and<br />
hors d’oeuvres to the sounds <strong>of</strong> a jazz trio. Always an appetizing alternative is In-Room Dining – allowing our guests to enjoy Four<br />
Seasons cuisine and service in total comfort and privacy, at any hour they wish. Our guests are among the most sophisticated<br />
travelers in the world. <strong>The</strong>ir expectations are <strong>of</strong>ten extraordinary and, as a result, nothing less than striving for perfection is good<br />
enough.<br />
Four Seasons can <strong>of</strong>fer what many hospitality pr<strong>of</strong>essionals dream <strong>of</strong> – an opportunity to build a lifelong career with global<br />
potential and a real sense <strong>of</strong> pride in work well done. A Four Seasons career is all about working together to make people happy<br />
and our culture drives everything we do. We provide a comprehensive Benefits Package including 401k Plan, Pr<strong>of</strong>it Sharing,<br />
Medical, Dental, Vision, Parking, Uniforms provided and Dry-Cleaned daily and Complimentary Rooms at Four Seasons Hotels<br />
throughout the world!<br />
Four Seasons invites you to a career <strong>of</strong> challenge and fulfillment. If your share our passion and commitment we urge you to<br />
contact us and stop by personally to see us at the <strong>Career</strong> <strong>Fair</strong>.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking and Pastry Externs - Cooks - Pastry Cooks<br />
Darryl Moiles Executive Chef 2800 South Ocean Boulevard Palm Beach FL 33480<br />
darryl.moiles@fourseasons.com (561) 533-3730<br />
(561) 582-9024<br />
Kaley Wood Human Resource Manager<br />
kaley.wood@fourseasons.com<br />
Harris Teeter Supermarkets<br />
www.harristeeter.com<br />
Harris Teeter, Inc., a wholly-owned subsidiary <strong>of</strong> Ruddick Corporation, is a food market chain that operates in North Carolina,<br />
South Carolina, Tennessee, Florida, Virginia, Maryland, Washington, D.C., and Delaware. In addition to our 201 retail stores, we<br />
also operate grocery, frozen foods, and perishable distribution centers in Greensboro and Indian Trail, North Carolina, as well as<br />
the Hunter Farms milk and ice cream facility in High Point, NC. We are headquartered in Matthews, NC and currently have<br />
approximately 19,030 associates.<br />
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Wednesday<br />
Relocation assistance provided.<br />
Recruiting for: <strong>Culinary</strong> Chefs - Pastry Chefs - Bakery Managers - <strong>Culinary</strong> Managers - Fresh Foods Managers<br />
George Gauldin Regional Staffing Manager 3903 <strong>Fair</strong> Ridge Drive - Suite 200 <strong>Fair</strong>fax VA 22033<br />
(703) 278-0670<br />
ggauldin@harristeeter.com (703) 278-0678<br />
Tina Bickel Regional Recruiter<br />
tbickel@harristee-ter.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 9 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Hillstone Restaurant Group<br />
www.hillstone.com<br />
Hillstone Restaurant Group is a privately-held collection <strong>of</strong> upscale restaurants with 45+ locations in major cities across the<br />
country. Some <strong>of</strong> our more well-known operations are Gulfstream, Houston’s, and R+D Kitchen. <strong>The</strong> uncompromising quality <strong>of</strong><br />
our food, service, art, and architecture has set the standard in our industry for nearly three decades. Our secret A progressive<br />
management culture unlike any in our industry, in which the craft <strong>of</strong> managing and developing people is as important as culinary<br />
arts itself. Recruiting for: Management Training Program OR Kitchen Management Training Program.<br />
Table<br />
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Wednesday<br />
Our performance-driven environment attracts pr<strong>of</strong>essionals from all backgrounds and industries. From pr<strong>of</strong>essional development<br />
workshops to our rigorous 4 to 5 months-long manager training program, we are creating well-rounded restaurateurs who are also<br />
savvy businesspeople. Exceptional graduates <strong>of</strong> our training program can earn the General Manager title in just a few years, and<br />
many General Managers in our company earn over $200K per year. All training occurs in California and Arizona, with subsequent<br />
assignments in markets all across the country, making relocation flexibility a must for consideration. Our management team<br />
search is focused on individuals who are dedicated to consistently driving high standards and achieving service excellence. Our<br />
most successful managers are passionate about food and wine and possess a strong desire for development and advancement.<br />
Recruiting for: Management Training Program - <strong>Culinary</strong> Management Training Program<br />
Emily Jacobs-Vassar Management Recruiter 147 South Beverly Drive Beverly Hills CA 90212<br />
emily.jacobs-vassar@hillstone.com (617) 823-3869<br />
(850) 668-5840<br />
Tambi Yu Human Resource Manager<br />
tambi.yu@hillstone.com<br />
HMS Host<br />
www.hmshost.com<br />
HMS Host is the North <strong>America</strong>n arm <strong>of</strong> Autogrill S.p.A, the world's largest provider <strong>of</strong> food, beverage and retail services for<br />
travelers, and has been serving the needs <strong>of</strong> the traveling public for more than 112 years.<br />
Approved externship sites include Tampa, Seattle, and Minneapolis. For information on the externship, please visit<br />
http://www.hmshost.com/careers/interns/.<br />
Our international impact reaches across Europe and Asia Pacific, with restaurants and shops that <strong>of</strong>fer familiar as well as unique<br />
brands and concepts, both in major airports and at highway travel plazas throughout the U.S. and Canada. <strong>The</strong> Autogrill Group<br />
has a strong presence in 43 countries with approximately 70,000 employees, managing more than 5,500 stores in over 1,200<br />
locations. It operates mainly through concessions: at airports, along motorways and in railway stations, with a selective presence<br />
at shopping malls, trade fairs, museums and other sites <strong>of</strong> cultural interest. Autogrill manages a portfolio <strong>of</strong> more than 350 quality<br />
brands, directly or under license.<br />
Recruiting for: <strong>Culinary</strong> Externs<br />
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Wednesday<br />
Sam Chandler Director, Human Resources<br />
sam.chandler@hmshost.com<br />
Sean Matthews Corporate Training Specialist<br />
sean.matthews@hmshost.com<br />
Haia Perlmutter Reward & Recognition Specialist 6905 Rockledge Drive Bethesda MD 20817<br />
haia.perlmutter@hmshost.com (246) 694-4469<br />
(240) 694-4620<br />
Arden Shutt Director - Human Resources<br />
arden.shutt@hmshost.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 10 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
J. Alexander's Restaurants<br />
www.jalexanders.com<br />
A J. Alexander’s leader must have a thorough knowledge <strong>of</strong> food service. <strong>The</strong> manager will provide both leadership and strategic<br />
directions to the overall operation: plan, organize, direct, and coordinate the resources and activities. <strong>The</strong>y must maintain a high<br />
level <strong>of</strong> guest’s satisfaction and standards; provide strong leadership; promote development and team building. <strong>The</strong> manager must<br />
also understand the financial objectives such as accounting, budgeting, cost control, inventory and banking methods. Preferred<br />
candidate will have full service, restaurant management experience to be considered. A college degree or culinary degree is<br />
preferred. Relocation and flexibility will contribute to the success <strong>of</strong> a J. Alexander’s leader. <strong>The</strong> vision <strong>of</strong> J. Alexander’s is simply<br />
to be the highest quality service and food provider in our industry. We do not take any shortcuts in product preparation. Providing<br />
our guests outstanding pr<strong>of</strong>essional service, quality food and great value is our objective. More than just a set <strong>of</strong> words, this<br />
objective reflects what we are truly passionate about at J. Alexander’s. If these ideals values and requirements match your food<br />
and service aspirations, please visit our booth today.<br />
Recruiting for: Front-<strong>of</strong>-the-House Managers - Sous Chefs/Assistant Kitchen Managers - Executive Chefs/Kitchen<br />
Managers<br />
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Lisa Nelson Manager <strong>of</strong> Recruiting 3401 West End - Suite 260 Nashville TN 37203<br />
lnelson@jalexanders.com (615) 269-1956<br />
(615) 469-1956<br />
Wesley Suitt Management Recruiter<br />
wsuitt@jalexanders.com<br />
John's Island Club<br />
www.johnsislandclub.org<br />
A private, luxury and member owned country club on the East Coast <strong>of</strong> Florida. John's Island Club has 3 clubhouses, 3 golf<br />
courses, tennis and 2 1/2 miles <strong>of</strong> beachfront property. John's Island Club provides housing, laundered uniforms and shift meals,<br />
as well as very competitive wages.<br />
Recruiting for: <strong>Culinary</strong> Externs - B&P Externs - <strong>Culinary</strong> Grads.<br />
Additional interviews will take place on-campus October 11 and 12, 2011.<br />
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Chris Sozio '86 Executive Sous Chef 3 John's Island Drive Vero Beach FL 32963<br />
csozio@johnsilsandclub.org (772) 231-7672<br />
(772) 231-8526<br />
Jose Andres' THINKfoodGROUP<br />
www.thinkfoodgroup.com<br />
Formed by internationally acclaimed Chef José Andrés and award-winning restaurateur Rob Wilder, THINKfoodGROUP, in the<br />
nation's capital is the management company responsible for the daily operations <strong>of</strong> Washington's landmark restaurants Café<br />
Atlantico, minibar by josé andrés, Zaytinya, Oyamel and the three Jaleo locations. <strong>The</strong> dynamic company also encompasses all <strong>of</strong><br />
José Andrés' creative endeavors beyond the restaurants, such as his cookbooks, television programming, concept consulting, as<br />
well as new restaurant projects.<br />
Recruiting for: <strong>Culinary</strong> Externs (at approved sites) - Line Cooks - Prep Cooks - Pastry Cooks<br />
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Wednesday<br />
Rachael Elstad Human Resources Director 425 8th Street - NW #1131 Washington DC 20004<br />
rachaele@thinkfoodgroup.com (202) 638-1910<br />
(202) 638-1831<br />
Eduardo Sanabia Senior Director <strong>of</strong> Human Resources<br />
eduardos@thinkfoodgroup.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 11 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Legal Sea Foods<br />
www.legalseafoods.com<br />
We've always counted on a simple recipe for success. Start with the finest seafood available, and have it prepared and served by<br />
the best employees. <strong>The</strong> results A winning combination!<br />
From a fresh beginning in 1950 at a fish market in Cambridge, Massachusetts, the Legal name has been synonymous with quality<br />
and freshness. Now, three generations, 32 restaurants (including our newest concept Legal' s Harborside) in 10 states, and a mail<br />
order business later, Legal Sea Foods, LLC., has traveled from simplicity to sophistication! We proudly continue the tradition <strong>of</strong><br />
serving the highest quality, freshest seafood at a great value, in a stylish atmosphere. We are committed to these values as we<br />
head into the future. We promise we'll always seek ways to improve.<br />
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We strive to hire talented dedicated associates. We work hard to present interesting, comfortable dining environments. Our<br />
culinary and purchasing experts source products from all over the world to arrive at the most delicious results on your plate. And<br />
we do it all with a sense <strong>of</strong> responsibility and pride in being Boston's favorite restaurant and one <strong>of</strong> <strong>America</strong>'s most admired.<br />
We are currently seeking qualified people to staff a variety <strong>of</strong> positions encompassing all levels <strong>of</strong> restaurant management and<br />
operations. We <strong>of</strong>fer top rewards, competitive salaries, excellent benefits, 401K, bonuses, ample opportunities for growth, and<br />
much more.<br />
Recruiting for: Kitchen Managers - Lead Line Cooks<br />
Janet Sutherby Executive Director <strong>of</strong> Recruitment One Sea Food Way Boston MA 02210<br />
jsutherby@legalseafoods.com (617) 530-9155<br />
(617) 530-9155<br />
Paul Romano '02 Chef<br />
promano@legalseafoods.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 12 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
L'Espalier & Sel de la Terre<br />
www.lespalier.com/www.seldelaterre.co<br />
m<br />
L’Espalier is <strong>of</strong>ten credited with being the first independently owned restaurant to bring haute cuisine to Boston, and doing so with<br />
a trailblazing commitment to using local, fresh ingredients from New England. Located on Boylston Street when it opened in 1978,<br />
L’Espalier moved to a historic Back Bay townhouse in 1982, only to return to Boylston Street in 2008 where it currently resides<br />
adjacent to the Mandarin Oriental Hotel. Under Chef, Proprietor, Author and now Farmer Frank McClelland’s stewardship,<br />
L’Espalier has consistently been rated at the top <strong>of</strong> national and local best restaurant lists (*Zagat, Boston Magazine, Frommer’s<br />
Travel Guide, Wine Spectator*, among them). <strong>The</strong> restaurant has received numerous accolades including the "Distinguished<br />
Restaurant Award" from Mimi Sheraton, as well as being the first New England restaurant to receive four stars from*<strong>The</strong> Boston<br />
Globe *food critic, Alison Arnett. In 1996, *Nation’s Restaurant News* bestowed L’Espalier with its highest honor, inducting the<br />
restaurant into its “Fine Dining Hall <strong>of</strong> Fame.” L'Espalier is the only independent restaurant in New England to receive eleven<br />
consecutive AAA Five Diamond Awards (the only Boston restaurant with this distinction) and also has earned twelve consecutive<br />
Mobil (now Forbes) Four‐Star awards. In response to these many accolades Chef McClelland would demur and shift the focus to<br />
the longevity and loyalty <strong>of</strong> his employees, some <strong>of</strong> whom have been part <strong>of</strong> his team for more than three decades.<br />
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*Sel de la Terre*<br />
Prior to opening Sel de la Terre in the spring <strong>of</strong> 2000, Chef/Partner Ge<strong>of</strong>f Gardner spent eight years as the sous chef at Boston’s<br />
prestigious L’Espalier restaurant, where he immersed himself in the teachings <strong>of</strong> his mentor, L’Espalier’s Chef/Proprietor Frank<br />
McClelland. McClelland and Gardner envisioned the opening <strong>of</strong> a rustic French brasserie, where they could serve seasonal and<br />
locally grown Provençal‐inspired cuisine in a casual setting. <strong>The</strong>y agreed the perfect first location would be the beautiful and<br />
ever‐developing downtown waterfront area <strong>of</strong> Boston. In the spring <strong>of</strong> 2000, they realized their dream with the opening <strong>of</strong> Sel de<br />
la Terre. At the helm <strong>of</strong> Sel de la Terre’s kitchen, Chef Gardner always<br />
practices the service philosophy and cooking techniques he learned working with Chef McClelland at L’Espalier, all which quickly<br />
helped Sel de la Terre become one <strong>of</strong> Boston’s most highly‐acclaimed restaurants and to earn such impressive accolades as<br />
“Best French Restaurant” by *Boston Magazine* in 2003 and 2004 and 100 Hottest Restaurants in the World by *Condé Nast<br />
Traveler*. In September 2007, Chefs McClelland and Gardner presented their slice <strong>of</strong> Provence to the<br />
suburbs, with the opening <strong>of</strong> a second Sel de la Terre in the brand new wing <strong>of</strong> the Natick Mall. Soon after, Sel de la Terre<br />
Bay opened its doors on Boylston Street in Boston next to its sister L’Espalier, which together form one spectacular dining<br />
destination in one <strong>of</strong> Boston’s most prestigious neighborhoods.<br />
At Sel de la Terre, our concept is simple. We:<br />
Offer ‐ ‐<br />
approachable and affordable Southern France cuisine in a comfortable environment<br />
Use only farm fresh produce and obtain our ingredients from local farmers whenever possible<br />
with seafood that is indigenous to New England<br />
only the highest quality meats available<br />
knowledgeable and pr<strong>of</strong>essional, but entirely unpretentious service<br />
Build strong relationships with our neighbors<br />
Propose an adventurous, eclectic wine list without attitude<br />
menus available throughout the day and evening<br />
to “find an opportunity to improve at every moment”<br />
Every day we strive to maintain these standards that we have successfullyupheld since our very first day <strong>of</strong> business.<br />
‐<br />
Recruiting for: <strong>Culinary</strong> Externs (L'Espalier) - Baking & Pastry Externs - Line Cooks - Future Openings<br />
Back<br />
‐ Cook<br />
‐ Serve<br />
‐ Make<br />
‐ Provide<br />
Strive<br />
Michael Bergin L'Espalier Sous Chef<br />
michaelb@lespalier.com<br />
‐<br />
Franco Carubia Sel de la Terre Chef de Cuisine<br />
franco@seldelaterre.com (617) 266-8800<br />
(617) 266-8801<br />
Matthew Delisle L'Espalier Sous Chef 774 Boylston Street Boston MA 02199<br />
matthewdelisle@lespalier.com (617) 262-3023<br />
(617) 375-9297<br />
Jiho Kim L'Espalier Pastry Chef<br />
jiho@lespalier.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 13 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
LiNEaGE - Eastern Standard, Island Creek Oyster Bar<br />
Will be recruiting for three restaurants:<br />
www.islandcreekoysterbar.com<br />
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LiNEaGe in Brookline, MA - We use our intimate appreciation for ingredients to create a personal interpretation <strong>of</strong> modern<br />
<strong>America</strong>n cuisine. It's this passion that informs our approach to food, with a pr<strong>of</strong>ound respect for seasonality and the dedicated<br />
local artisans and growers. It is our intention to create a comfortable yet sophisticated dining room, nurturing an atmosphere as<br />
inviting as a home with a deep sense <strong>of</strong> hospitality.<br />
Eastern Standard in Boston, MA - Quite literally the heart that keeps Kenmore Square pumping, Eastern Standard's lively mix <strong>of</strong><br />
locals and out-<strong>of</strong>-towners assures a vibrant scene nearly 24 hours a day. <strong>The</strong> high-ceilinged room features an impressive dining<br />
area, an intimate private dining room, and a lounge surrounding the longest marble bar in Boston. Nationally-recognized for our<br />
award-winning cocktail program, our dining options are just as impressive and span the gamut <strong>of</strong> everything from a burger to our<br />
daily <strong>of</strong>fering. Whether you stop in for breakfast, lunch, a mid-afternoon snack, dinner or late night eats, you will be warmly<br />
greeted by a staff whose main goal is to make your dining experience among the best you have ever had. At Eastern Standard we<br />
strive to re-create every guest's expectations.<br />
Island Creek Oyster Bar in Boston, MA - <strong>The</strong> first restaurant from internationally-acclaimed Island Creek Oysters, Island Creek<br />
Oyster Bar has quickly become the definitive seafood experience in Boston since its opening in October <strong>of</strong> 2010. With an<br />
ambiance that takes its cue from the farm's home in Duxbury, Massachusetts, the menu <strong>of</strong>fers a mix <strong>of</strong> shore classics (fried<br />
clams, fish & chips) alongside more sophisticated preparations, as well as a robust selection <strong>of</strong> non-seafood dishes. And, <strong>of</strong><br />
course, ICOB features the most robust raw bar program in Boston featuring a wide selection <strong>of</strong> oysters and shellfish that are<br />
unavailable anywhere else.<br />
Recruiting for: LiNEaGE: Externs - Line Cooks. Eastern Standard: Externs - Line Cooks, Pastry Cooks. Island Creek<br />
Oyster Bar: Line Cooks - Pastry Cooks<br />
Matt Celeste Sous Chef<br />
saltnpepps@gmail.com<br />
Jeremy Sewall '92 Chef-Owner 500 Commonwealth Avenue Boston MA 02215<br />
sewall2@hotmail.com<br />
(617) 532-5014<br />
Frank Toohey Sous Chef<br />
tooheyfrank@yahoo.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 14 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
<strong>The</strong> Little Nell and Snowmass Club<br />
<strong>The</strong> Little Nell is a Five Star, Five Diamond 92 room luxury hotel located at the base <strong>of</strong> Aspen Mountain. <strong>The</strong> hotel features<br />
outstanding cuisine. All food and beverage outlets including Montagna, <strong>The</strong> Living Room, <strong>The</strong> Bar, Ajax Tavern, Aspen Mountain<br />
Club, Sundeck and Banquets specialize in farm to table cooking. Local produce used in dishes is grown at the Rendezvous Farm<br />
located just an hour away from Aspen.<br />
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<strong>The</strong> Snowmass Club combines exquisite amenities including Sage Restaurant, <strong>The</strong> Black Saddle restaurant on the golf course,<br />
championship golf, tennis, a 19,000 square foot athletic club and spa in addition to private residences. <strong>The</strong> Snowmass Club<br />
culinary experience includes fresh seasonal local ingredients, house made charcuterie items, bread and pastry items made inhouse<br />
including ice creams and sorbets. <strong>The</strong> Snowmass Club <strong>of</strong>fers a modern <strong>America</strong>n club menu which changes with the<br />
seasons.<br />
Please visit our websites to learn more about our exceptional culinary programs. www.littlenell.com, www.snowmassclub.com<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs -Cooks<br />
Juan Martinez '92 Executive Chef - Snowmass Club 0239 Snowmass Club Circle Snowmass Village CO 81615<br />
jmartinez@snowmassclub.com<br />
(970) 923-5946<br />
Robert McCormick '97 Executive Chef - <strong>The</strong> Little Nell 675 East Durant Avenue Aspen CO 81611<br />
rmccormick@thelittlenell.com (970) 920-6316<br />
(970) 544-6221<br />
Maialino<br />
www.maialinonyc.com<br />
Maialino is part <strong>of</strong> the "Union Square Hospitality Group" and is located in Gramercy Park. We focus on classic Roman Italian fare.<br />
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Recruiting for: <strong>Culinary</strong> Externs - Line Cooks - Pastry Cooks - Overnight Bakers<br />
Rachel Binder Executive Pastry Chef<br />
rbinder@maialinonyc.com<br />
Joe Tarasco '04 Executive Sous Chef 2 Lexington Avenue New York NY 10010<br />
jtarasco@maialinonyc.com (212) 777-2410<br />
(646) 898-3313<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 15 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Marriott International and <strong>The</strong> Ritz-Carlton<br />
www.careers.marriott.com<br />
Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've<br />
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<br />
blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let<br />
you live the life you want. Multiple brands <strong>of</strong>fer you the opportunity to work and grow your experiences in many directions from<br />
Marriott Hotels, JW Marriott, Renaissance, and <strong>The</strong> Ritz‐Carlton all <strong>of</strong>fering World Class Cuisine. You'll work alongside ladies and<br />
gentlemen who share your enthusiasm about your hotel employment within<br />
one <strong>of</strong> our Marriott brands. And you'll discover hospitality jobs that <strong>of</strong>fer growth and promotions that will let you experience the<br />
career <strong>of</strong> a lifetime. Whether you're applying for your first hospitality job or you are a career pr<strong>of</strong>essional, Marriott <strong>of</strong>fers success<br />
you can experience. We invite you to......Consider Marriott as you career destination.<br />
Table<br />
65<br />
C<br />
M<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
All interested candidates must post their resume in advance at http://collegejobs.marriott.com. Feel free send an email message<br />
after posting to janet.bachtel@marriott.com to verify your information has been processed through the system. Join our Team for<br />
an Informational Session on Monday, August 15, at 9 PM in the Multi‐Purpose Room at the Student Recreation Center.<br />
We are seeking candidates for the 2012 Management Development Program who will graduate by December 2011.<br />
Opportunities for MDPs are available in multiple brands in Marriott International in the areas <strong>of</strong> <strong>Culinary</strong>, other Food &<br />
Beverage, Rooms & Related, and Sales. Your training will be geared toward the specific position/brand for which you are hired.<br />
We are seeking individuals with the college education, industry work experience and previous leadership experience. Candidates<br />
must also be open to relocation as an opportunity <strong>of</strong> interest may not be available in your desired location. Selection for MDP<br />
candidates will close on August 11, 2011.<br />
Candidates for externship will be considered for opportunities for approved sites. <strong>The</strong> following properties have made us aware<br />
they are currently seeking candidates. This list may grow; so pleasestop by the booth even if you don't see the location you're<br />
interested in listed. <strong>Culinary</strong> Externs: <strong>The</strong> Ritz‐Carlton Buckhead, Atlanta, GA; <strong>The</strong> Ritz‐Carlton Philadelphia, Philadelphia, PA;<br />
Both <strong>Culinary</strong> Externs and Baking & Pastry Externs: JW Desert Ridge Resort & Spa, Phoenix,AZ; Camelback Inn, A JW Resort &<br />
Spa, Scottsdale, AZ; Orland World Center Marriott, Orlando, FL; <strong>The</strong> Ritz‐Carlton Dove Mountain, Tucson, AZ; New Orleans<br />
Marriott; JW Orlando Grande Lakes,Orlando, FL; JW San Antonio Hill Country, San Antonio, TX.<br />
Recruiting for: CA and B&P Externs at approved Marriott or Ritz-Carlton sites. Limited MDP positions - must be ready<br />
and willing to relocate. Interested candidates MUST register their information prior to <strong>Career</strong> <strong>Fair</strong> at:<br />
http://collegejobs.marriott.com<br />
Janet Bachtel University Relations & Talent Acquisition 10400 Fernwood Road Bethesda MD 20817<br />
janet.bachtel@marriott.com (573) 873-5393<br />
(301) 644-8174<br />
Bernie Prosperi '87<br />
Assistant F&B Director - Orlando Grande<br />
Lakes<br />
Mark Quitney '85 Executive Chef - New Orleans Marriott<br />
Oliver Reschreiter Executive Chef - Desert Ridge Phoenix<br />
Peter Smith<br />
Executive Sous Chef - JWM San Antonio Hill<br />
Country<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 16 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Mina Group, LLC<br />
www.michaelmina.net/hr.php<br />
Mina Group is a San Francisco-based restaurant management company, specializing in operating high-end, innovative restaurant<br />
concepts. <strong>The</strong> founder and CEO, Michael Mina, was honored as Best San Francisco Chef 2005 by San Francisco Magazine and<br />
Best California Chef 2002 by the James Beard Foundation. His flagship San Francisco restaurant, "Michael Mina", was recently<br />
honored with a Michelin two-star award and four-star review in the San Francisco Chronicle. With restaurants operating across<br />
the United States, we are a dynamic, innovative company, with many growth opportunities.<br />
Recruiting for: <strong>Culinary</strong> Externs (specifically San Francisco, Miami, DC, LA, Scottsdale) -Positions in All Levels <strong>of</strong> BOH<br />
and Baking & Pastry - FOH Management<br />
Table<br />
45<br />
C<br />
M<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
Mark Estrella Recruiter<br />
mestrella@minagroup.net<br />
Lincoln Carson Corporate Pastry Chef<br />
lcarson@minagroup.net<br />
David Varley '01 Corporate Chef 335 Powell Street - 13th Floor San Francisco CA 94102<br />
dvarley@minagroup.net (415) 359-0791<br />
(415) 359-0781<br />
Mom<strong>of</strong>uku Restaurant Group<br />
www.mom<strong>of</strong>uku.com<br />
Established by Chef/Owner David Chang in August <strong>of</strong> 2004 with the opening <strong>of</strong> Mom<strong>of</strong>uku Noodle Bar in the East Village, the<br />
Mom<strong>of</strong>uku restaurant group now includes five restaurants (Noodle Bar, Mom<strong>of</strong>uku Ssäm Bar, Mom<strong>of</strong>uku Ko, Mom<strong>of</strong>uku Milk Bar,<br />
Má Pêche). Chang has been named a Time 100, GQ “Man <strong>of</strong> the Year,” Crain’s New York “25 People to Watch” and called one <strong>of</strong><br />
“the most influential people <strong>of</strong> the 21st century” by Esquire. His book, Mom<strong>of</strong>uku, was a New York Times bestseller. Mom<strong>of</strong>uku<br />
restaurant group has gained world-wide recognition for its innovative take on <strong>America</strong>n cuisine, while supporting local, sustainable<br />
and responsible farmers and food purveyors. Frank Bruni, former New York Times Restaurant Critic, calls Chang, “a chef who<br />
went further than any <strong>of</strong> his peers in wedding serious, sometimes challenging food and an ultra-casual, spontaneous dining ethos<br />
in tune with unbound times.”<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Line Cooks - Sous Chefs - Prep Cooks - Commis - FOH<br />
Management<br />
Table<br />
38<br />
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BP<br />
Dean Hoebbel Human Resource Manager 853 Broadway - Suite 1211 New York NY 10003<br />
(212) 228-0031<br />
dhoebbel@mom<strong>of</strong>uku.com (212) 228-7493<br />
Peter Serpico Chef de Cuisine Mom<strong>of</strong>uku Ko<br />
peter@mom<strong>of</strong>uku.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 17 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Montage Deer Valley<br />
www.montagedeervalley.com<br />
Montage Deer Valley, opened December 2010, has been recognized as one <strong>of</strong> North <strong>America</strong>'s finest mountain resort<br />
destinations. Reminiscent <strong>of</strong> the great mountain lodges <strong>of</strong> the West, this 220-room, refined Mountain Craftsman resort is less than<br />
five minutes from Park City's celebrated, historic Main Street and an easy 40-minute drive from Salt Lake City International Airport<br />
(SLC). Resort guests enjoy a coveted location atop Empire Pass, true ski-in/ski-out access to North <strong>America</strong>'s No. 1 ski resort (Ski<br />
Magazine readers survey 2008 – 2011) and year-round activities, including hiking, biking, golf and fly-fishing. Ideal for events,<br />
meetings and leisure getaways, guests enjoy the property’s indoor and outdoor swimming pools, three prized restaurants,<br />
boutiques, an active 7,000 square foot sports shop and 35,000 square foot Spa Montage. In addition, Park City's historic Main<br />
Street <strong>of</strong>fers shopping, dining, cultural events and festivals - all just minutes from the resort.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs<br />
Table<br />
5<br />
C<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
Tim Flowers Food & Beverage Director 9100 Marsac Avenue Park City UT 84060<br />
tflowers@montagehotels.com (435) 604-1300<br />
(435) 604-1310<br />
Ray Lammers Executive Pastry Chef<br />
rlammers@montagehotels.com<br />
<strong>The</strong> Naples Beach Hotel & Golf Club<br />
www.naplesbeachhotel.com<br />
Celebrating 50 years <strong>of</strong> hospitality in Southwest Florida. This 125-acre beachfront resort recently underwent a multimillion dollar<br />
architectural renovation. Three restaurants feature regional cuisine using the finest indigenous ingredients. <strong>The</strong> Naples Beach<br />
Hotel & Golf Club is a 3-diamond property and hosts everything from family events to corporate events.<br />
Recruiting for: <strong>Culinary</strong> Externs<br />
Table<br />
16<br />
C<br />
Will<br />
Interview<br />
Wednesday<br />
Patsy Carbone Human Resources Director 851 Gulf Shore Boulevard North Naples FL 34102<br />
(239) 435-2440<br />
p.carbone@naplesbeachhotel.com (239) 435-4378<br />
Becky Graham Assistant Director <strong>of</strong> Human Resources<br />
bgraham@naplesbeachhotel.com<br />
On <strong>The</strong> Marc Events<br />
Catering company specializing in high end custom private functions.<br />
www.onthemarcevents.com<br />
Table<br />
27<br />
C<br />
Recruiting for: <strong>Culinary</strong> Externs - Hourly Cooks - Waiters and Waitresses - Bartenders - Captains - Sous Chefs - Part-<br />
Time and Weekend Positions Available.<br />
Marc Weber '05 Owner 47 Larkin Street Stamford CT 06907<br />
marc@onthemarcevents.com<br />
(203) 274-6808<br />
Amos Bigler '08 Executive Chef<br />
amos@onthemarcevents.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 18 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Patina Restaurant Group<br />
www.patinagroup.com<br />
Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our<br />
customers with outstanding and memorable dining experiences that include exceptional food and genuine hospitality. Learn about<br />
our legendary restaurants, luxury catering at premier events and venues, and innovative dining experiences in unexpected<br />
places. With a passion for all things culinary, our dynamic pr<strong>of</strong>essional staff brings its world-class talents to the table everyday.<br />
Unlimited opportunities are available for talented and dedicated individuals.<br />
Recruiting for: <strong>Culinary</strong> Externs - Cooks - Sous Chefs - Entry Level Front-<strong>of</strong>-the-House Managers - Servers - Back<br />
Servers - Kitchen Servers<br />
Table<br />
C<br />
M<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
Frank Marino Recruitment Manager - Patina East Coast 120 West 45th Street - 16th Floor New York NY 10036<br />
fmarino@patinagroup.com (212) 789-8215<br />
(212) 239-2584<br />
Julian Alonzo Executive Chef<br />
jalonzo@patinagroup.com<br />
Jeff Raider '93<br />
Executive Chef/Grand Tier Metro Opera House<br />
jraider@patinagroup.com<br />
James Smith Training Manager<br />
jsmith@patinagroup.com<br />
Pazzo MMX<br />
www.pazzoredbank.com<br />
We are a high end Italian innovative establishment located in the heart <strong>of</strong> Red Bank, NJ. We are a single group looking to expand<br />
and grow in the near future. We have a highly trained and experienced team which puts us at the top level <strong>of</strong> restaurants in the tristate<br />
area.<br />
Recruiting for: <strong>Culinary</strong> Externs - <strong>Culinary</strong> Gradutes - Pastry Graduations - Front-<strong>of</strong>-the-House Entry Level Management<br />
Table<br />
18<br />
C<br />
M<br />
Will<br />
Interview<br />
Wednesday<br />
Dominick Rizzo '04 Executive Chef 141 West Front Street Red Bank NJ 07701<br />
drizzo927@gmail.com (732) 747-4551<br />
(732) 747-4554<br />
Sarah Connery Assistant Manager<br />
Anthony Florentino General Manager<br />
anthonyfcuba@hotmail.com<br />
<strong>The</strong> Pierre New York, A Taj Hotel<br />
www.lecapriceny.com<br />
Le Caprice, London's most fashionable restaurant, has crossed the pond to bring its unique brand <strong>of</strong> relaxed contemporary<br />
European Cuisine to the edge <strong>of</strong> Central Park, exclusively at <strong>The</strong> Pierre on New York's famed Fifth Avenue. Le Caprice has<br />
established itself as a social institution in London with its effortless style, coveted cuisine, and well-heeled crowd. Chef Edward<br />
Carew introduces modern European favorites in his bespoke New York menu <strong>of</strong> locally-sourced seasonal ingredients at Le<br />
Caprice.<br />
Recruiting for: Line Sous Chefs (Le Caprice Restaurant and Main Kitchen) - Banquet Cook I and II<br />
Table<br />
11<br />
Edward Carew '97 Executive Restaurant Chef<br />
edward.carew@tajhotels.com<br />
Rebecca Weiner Human Resources Coordinator 2 East 61st Street at 5th Avenue New York NY 10065<br />
rebecca.weiner@tajhotels.com (212) 940-8148<br />
(212) 940-8141<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 19 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
<strong>The</strong> River Café<br />
www.therivercafe.com<br />
<strong>The</strong> River Café has always strived for perfection. <strong>The</strong> intent from the beginning was to prepare and serve some <strong>of</strong> the world’s<br />
finest food, with pr<strong>of</strong>essional service, in a warm, beautiful and exciting, yet relaxed atmosphere. We only work with the very best<br />
ingredients. <strong>The</strong>re is no compromise with quality, every item had to be the very best. We search <strong>America</strong> for freshness and<br />
quality, but will go anywhere in the world to get the best product available. We were the East Coast forefront for the new <strong>America</strong>n<br />
cuisine, searching out the finest and purest ingredients in every aspect – from how they are fed and how they are harvested. <strong>The</strong><br />
most desired goal in building a great restaurant is to place it in the most beautiful setting possible – to provide the surroundings so<br />
that the customer is transported for the time to a wonderful, beautiful, peaceful and very special place. We work very hard to<br />
provide this. Talented young <strong>America</strong>ns came to perform on <strong>The</strong> River Café’s culinary stage – looking out on the most<br />
photographed view in <strong>America</strong>. <strong>The</strong>y came full <strong>of</strong> talent and energy and blossomed – one after the other – each an artist painting<br />
with a different brush – each quickly maturing into world class status. <strong>The</strong> River Café provides an unparalleled extension <strong>of</strong> the<br />
CIA education with hands on experience in smoking, terrine work, fresh pasta making, butchering, chocolate & much more all<br />
handled in house with the freshest ingredients. Working with a talented team at the River Café, graduates have the opportunity to<br />
continuously fine tune the skills they learned at the CIA in order to excel in the restaurant business as so many CIA graduates<br />
have over the years with the River Café.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Line Cook - Pastry Assistant<br />
Table<br />
15<br />
C<br />
BP<br />
Lisa Mehos Recruiting Director One Water Street New York NY 11211<br />
lisa@logomax.us (212) 920-0491<br />
(212) 504-9578<br />
SAGE Dining Services, Inc.<br />
www.sagedining.com<br />
Sage Dining Services is a privately owned and operated contract management firm. We provide superior dining services and<br />
gourmet catering to exclusive private schools and colleges as well as to discerning corporate and non-pr<strong>of</strong>it institutions.<br />
Recruiting for: Food Service Directors (New York - Buffalo) - Assistant Food Service Directors (Maine and Tampa, FL) -<br />
Executive Chef (NY - Buffalo & Charlottesville, VA). Up-to-date listings available on website.<br />
Table<br />
57<br />
M<br />
Shelly Peltz '97 Food Service Director<br />
s.peltz@sagedining.com<br />
Joe Zoni Food Service Director<br />
j.zoni@sagedining.com<br />
Stein Eriksen Lodge<br />
www.steinlodge.com<br />
A Five-Star, Five-Diamond luxury resort hotel located mid-mountain at Deer Valley Resort. <strong>The</strong> staff at Stein Eriksen Lodge is<br />
committed to world-class luxury. Stein Eriksen Lodge operates one restaurant, the award-winning Glitretind, serving three meals<br />
per day, 365 days per year. <strong>The</strong> menu features <strong>America</strong>n continental cuisine with a mountain Norwegian influence. Our lounge,<br />
<strong>The</strong> Troll Hallen <strong>of</strong>fers bar services, apres ski and lighter menu fare. Your working experience at Stein Eriksen Lodge will add<br />
prestige and flare to your resume and provide you with a lifetime <strong>of</strong> skills.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Graduates<br />
Table<br />
1<br />
C<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
Zane Holmquist '91 Assistant F&B Director/Executive Chef 7700 Stein Way P.O. Box 3700 Park City UT 84060<br />
zholmquist@steinlodge.com (435) 645-6469<br />
(435) 645-6483<br />
Michelle MacDonald Director <strong>of</strong> Human Resources<br />
mmacdonald@steinlodge.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 20 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Stowe Mountain Lodge<br />
www.stowemountainlodge.com<br />
Destination Hotels & Resorts began in 1972 with the development and management <strong>of</strong> condominium resorts. Since then, we have<br />
grown to become consistently ranked as one <strong>of</strong> the top ten hospitality & property management companies in the country (ranked<br />
by Hotel Business Magazine) with more than 7,100 employees, over 7,000 hotel rooms and condominium units, and more than<br />
$2.2 billion in assets under management. We are a wholly owned subsidiary <strong>of</strong> Los Angeles-based Lowe Enterprises, a privatelyheld,<br />
national real estate organization active in commercial and hospitality property investment, management, and development.<br />
Since its inception, Lowe has been responsible for more than $16 billion in assets nationwide. STOWE MOUNTAIN LODGE: For<br />
over a century Stowe has attracted the world’s most discerning travelers, who have cherished the beauty <strong>of</strong> the areas covered<br />
bridges, sparkling lakes, rambling woodlands and majestic peaks. Those who frequent Stowe treasure its ability to welcome the<br />
world while still retaining the quintessential small New England town, and the creation <strong>of</strong> Stowe Mountain Lodge reaffirms the<br />
mountain’s reputation as a world-class resort. <strong>The</strong> 312-room luxury lodge establishes a new alpine aesthetic for Stowe; one that<br />
celebrates rustic Vermont-Alpine architecture, the artisan traditions <strong>of</strong> New England and the tranquility <strong>of</strong> the area. <strong>The</strong> lodge<br />
features stunning, panoramic mountain views, an ambiance <strong>of</strong> rustic elegance, and truly intimate and gracious service unmatched<br />
by any other resort in New England.<br />
Recruiting for: Seasonal Winter Cooks - Year-round Cooks<br />
Table<br />
55<br />
Gail Campagna Human Resources Director 7412 Mountain Road Stowe VT 05672<br />
gcampagna@destinationhotels.com (802) 760-4740<br />
(802) 760-4729<br />
Cody Vasek Executive Chef<br />
cvasek@destinationhotels.com<br />
Stratton Mountain Resort<br />
www.stratton.com<br />
Stratton Mountain Resort is a four season resort located in Southern Vermont. Known for some <strong>of</strong> the best skiing and riding in the<br />
East, Stratton also features a European Village with shopping, restaurants and lodging.<br />
Stratton is home to three high volume food courts, two a la carte restaurants and a full service banquet facility. Our private,<br />
members only Stratton Mountain Club features a 40 seat fine dining restaurant and 250 seat casual restaurant serving lunch,<br />
buffets and private functions. We have a variety <strong>of</strong> approved Extern programs available and are also looking to fill positions in<br />
many <strong>of</strong> our F&B outlets.<br />
Table<br />
37<br />
C<br />
Will<br />
Interview<br />
Wednesday<br />
We operate on a belief system that our people are our best asset and our culture is fostered by an entrepreneurial spirit and our<br />
people's passion for playing hard and working hard. We pride ourselves on exceptional service, teamwork and living life to the<br />
max!<br />
We <strong>of</strong>fer great benefits including free skiing/riding, lessons and rentals, and housing is available. Sound good to you Stop by<br />
and see us and we would love to tell you more about coming to Stratton next winter!<br />
Recruiting for: <strong>Culinary</strong> Externs - Pastry Chef - Line Cooks - Prep Cooks - <strong>Culinary</strong> Supervisors<br />
Sara Colgan Senior Human Resource Manager 5 Village Lodge Road Stratton Mountain VT 05155<br />
scolgan@intrawest.com (802) 297-4107<br />
(802) 297-4238<br />
Michael Crane '89 Food & Beverage Director<br />
mcrane@intrawest.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 21 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Tarrytown House Estate & Conference Center<br />
www.destinationhotels.com<br />
Tarrytown House Estate & Conference Center is a proud member <strong>of</strong> the Destination Hotels & Resorts. Overlooking the majestic<br />
Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet<br />
the standards <strong>of</strong> the present, blended with the gracious charm and history <strong>of</strong> the estate's past. Less than 24 miles from New York<br />
City, our hotel has a superb location in the heart <strong>of</strong> historic Westchester County.<br />
Table<br />
54<br />
C<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
Dining at Tarrytown House Estate & Conference Center is a complete experience, as rewarding as the setting itself. Breakfast<br />
and lunch are elaborately presented buffets. Dinner is served by menu in the Winter Palace or one <strong>of</strong> our eight, elegantly<br />
appointed private dining areas, such as the Sun Porch, Garden Room, Music Room, and for larger groups the Mary Duke<br />
Ballroom. <strong>The</strong> Sleepy Hollow Pub is a relaxed gathering place serving casual fare.<br />
Recruiting for: <strong>Culinary</strong> Externs - (No Baking & Pastry Extern positions at this time) - Cooks<br />
Lourdes Harkins Director <strong>of</strong> Human Resources 49 East Sunnyside Lane Tarrytown NY 10591<br />
(914) 591-3121<br />
lharkins@destinationhotels.com (914) 591-0059<br />
Chris Hettinger '96 Executive Chef<br />
chettinger@destinationhotels.com<br />
Turning Stone Resort Casino<br />
www.turningstone.com<br />
Nestled in the heart <strong>of</strong> Central New York's scenic Mohawk Valley Region, the 1,200-acre Turning Stone Resort and entertainment<br />
complex is just 35 miles east <strong>of</strong> Syracuse Hancock International Airport. <strong>The</strong> resort features four hotels with more than 700 rooms,<br />
five golf courses, two spas, 21 dining options, a world-class casino, cabaret-style showroom, 5,000-seat Event Center and more<br />
than 100,000 sq ft <strong>of</strong> flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened<br />
within the last two years.<br />
Table<br />
64<br />
C<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
Leading travel organizations keep showering awards on Turning Stone.<br />
With two AAA 4-diamond hotels (the first and only resort in New York State to earn that distinction) and other diamond awardwinning<br />
facilities, the Turning Stone Resort complex has earned 18 diamonds from the <strong>America</strong>n Automobile Association in 2007 -<br />
more than any other resort east <strong>of</strong> Las Vegas! And <strong>The</strong> Lodge at Turning Stone was honored by Condé Nast Johansens, one <strong>of</strong><br />
the world's leading luxury travel authorities, as its "Most Excellent Resort" for the USA and Canada.<br />
Approximately 21 food outlets, including Banquets, Clubhouse, Café Style, Fine Dining Restaurants, Casual Restaurants,<br />
Concession Stands and Corner Market- the Food Court.<br />
Full Time, Part Time, Seasonal and Externship opportunities are available.<br />
Students interested in externship opportunities should apply at least two months prior to the start date. You must apply online<br />
through our website. At the bottom <strong>of</strong> the main page, click on "Jobs" - "Employment" - "Search for Jobs and Apply Online."<br />
Please do not send resumes directly to Human Resources.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Cooks - Line Cooks - Sous Chefs - Garde Manger Baker<br />
Chadia Saber Human Resources Supervisor 5218 Patrick Road Verona NY 13478<br />
chadia.saber@turningstone.com (315) 829-8900<br />
(315) 829-8937<br />
Kristy Isom Recruiter<br />
Sean Murphy Assistant Pastry Chef<br />
Nick Salvetti '03 Chef de Cuisine<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 22 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
UNIDINE Corporation<br />
Unidine. Putting our experience on the table.<br />
www.unidine.com<br />
Table<br />
23<br />
M<br />
No food and dining management services company in <strong>America</strong> is quite like Unidine. We're proven experts. True specialists<br />
exclusively focused on food service management who look at each dining operation differently to develop creative, customized<br />
dining programs for senior services, hospitals and businesses that guarantee results.<br />
Our management and culinary expertise is second to none.<br />
What does this mean to you Our fresh food approach serves up delicious food and our integrated team works to deliver a unique<br />
and memorable dining experience. One that maximizes operations and improves satisfaction while minimizing costs. One that<br />
lets you stay in control while focusing on your core mission. And one that converts your food service operation from ordinary to<br />
exceptional.<br />
Whatever it takes, we'll meet your goals <strong>of</strong> serving choice options made with the freshest ingredients - within your budget. All<br />
while striking a powerful partnership with you - one that places our talent, experience, and buying power on your side, all the time.<br />
At Unidine, we put our expertise on the table every single day. For you.<br />
Recruiting for: Chef - Executive Chef - Chef Managers - Dining Services Directors<br />
Roger Ahlfeld Vice President <strong>of</strong> Human Resources<br />
rahlfeld@unidine.com<br />
Matthew Camp '02, '04 Dining Services Director<br />
mcamp@unidine.com<br />
Chris Garrand '02 District Manager 1 Gateway Drive - Suite 751 Newton MA 02458<br />
(617) 467-3700<br />
cgarrand@unidine.com (617) 467-3831<br />
United States Department <strong>of</strong> State<br />
www.careers.state.gov<br />
<strong>The</strong> Department <strong>of</strong> State is the premier U.S. foreign policy agency, contributing to a more peaceful, prosperous, and secure<br />
world. <strong>Culinary</strong> Arts are part <strong>of</strong> the Department's cultural exchange and public diplomacy.<br />
Recruiting for: Internships and careers at <strong>America</strong>n embassies and consulates worldwide.<br />
Table<br />
12<br />
Tom Armbruster Diplomat in Residence 2201 C Street, NW Washington DC 20520<br />
tarmbruster@ccny.cuny.edu<br />
(212) 650-5243<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 23 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Viceroy Hotel Snowmass<br />
www.viceroysnowmass.com<br />
As inspired as their Snowmass address, dining and lounging selections at Viceroy appeal to formal palates and simple appetites<br />
alike. Accented by the freshest regionally sourced and organic ingredients, seasonal menus complement and characterize the<br />
settings where they are served.<br />
Guests may enjoy breakfast, lunch and dinner at the Viceroy Snowmass Eight K Restaurant, where a bold new take on mountain<br />
fare reigns. <strong>The</strong>y may toast and nibble solo or with a circle <strong>of</strong> intimates in the lobby lounge. A picnic box on the trail or a cocktail at<br />
the poolside café and bar are also available. Favorite specialities can be enjoyed without leaving the resort residence, any hour <strong>of</strong><br />
the day.<br />
Recruiting for: <strong>Culinary</strong> Extern - Baking & Pastry Extern - Sous Chef<br />
Table<br />
32<br />
C<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
Jennifer Willemet Human Resources Manager 130 Wood Road Snowmass Village CO 81615<br />
(970) 923-8000<br />
jennifer.willemet@viceroysnowmass.com (970) 923-8051<br />
William Nolan Chef de Cuisine<br />
william.nolan@viceroysnowmass.com<br />
VOLT<br />
www.voltrestaurant.com<br />
A fine dining restaurant located in historic downtown Frederick, Maryland. Chef Bryan Voltaggio delivers modern <strong>America</strong>n<br />
cuisine, creating a menu that focuses on classic flavor combinations while creating sophisticated dishes that emphasize purity and<br />
seasonal flavors.<br />
Recruiting for: <strong>Culinary</strong> Extenrs - Front-<strong>of</strong>-the-House Positions: Front Waiters - Bartender - Food Runner. Back-<strong>of</strong>-the-<br />
House: Station Chefs - Commis - Butchers - Pastry Cooks.<br />
Table<br />
41<br />
C<br />
Graeme Ritchie '05 Executive Sous Chef<br />
graeme@voltrestaurant.com<br />
Johna Titus '09 Service Director 228 North Market Street Frederick MD 21701<br />
johna@voltrestaurant.com (301) 696-8658<br />
(301) 696-5594<br />
Walt Disney World<br />
www.disney.com<br />
Imagine joining a culinary team that includes more than 250 world renowned chefs, gaining restaurant experience in one <strong>of</strong> our<br />
more than 300 food and beverage locations that specialize in cuisines from around the world, and obtaining the skills you need to<br />
advance in the culinary industry.<br />
Disney <strong>Culinary</strong> College Program Cast Members are provided many opportunities that inspire growth. As a Cast Member, you will<br />
join one <strong>of</strong> the world's leading entertainment and hospitality companies in delivering first-rate guest dining experiences. Our<br />
variety <strong>of</strong> restaurants <strong>of</strong>fers the opportunity to experience a creative world <strong>of</strong> culinary options, from quick service to character<br />
dining to fine dining. Disney <strong>Culinary</strong> Cast Members may experience various positions in different work locations, helping advance<br />
their careers and discovering new opportunities. Not all Disney memories are made in the theme parks and resorts. Some are<br />
made in the kitchen.<br />
Recruiting for: <strong>Culinary</strong> Externs - B&P Externs - Full-time Sous Chef<br />
Table<br />
66<br />
C<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
Pauli Milotte Chef Recruiter 1515 Lake Buena Vista Drive Lake Buena Vista FL 32825<br />
(407) 938-1610<br />
pauli.milotte@disney.com (407) 934-6878<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 24 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Wegmans Food Markets<br />
www.wegmans.com<br />
Wegmans Food Markets, founded in 1916, is a major regional supermarket chain and one <strong>of</strong> the largest private companies in the<br />
United States. Based in Rochester, NY, Wegmans has grown from a single produce cart to one <strong>of</strong> the most talked about<br />
supermarkets in the industry. With stores in New York, Pennsylvania, New Jersey, Virginia, and Maryland, they have raised the<br />
bar on the customer shopping experience. Wegmans has over 41,000 employees and <strong>of</strong>fers exceptional benefits, including an<br />
employee scholarship program, flexible scheduling, a challenging work environment and caring management throughout all levels<br />
<strong>of</strong> the organization. Wegmans has been on FORTUNE Magazine’s “100 Best Companies to Work For” every year since its<br />
inception in 1998, ranking #1 in 2005 and is currently #3 in 2011!<br />
Recruiting for: <strong>Culinary</strong> - Baking & Pastry - Food Service Management - <strong>Culinary</strong> Nutrition - Food Marketing<br />
Table<br />
51<br />
M<br />
James Contreras Employee Representative<br />
james.contreras@wegmans.com<br />
Chris Happel '98 Executive Chef<br />
chef.store046@wegmans.com<br />
James Orr '06, '07 Executive Chef 1500 Brooks Avenue Rochester NY 14624<br />
chef.store007@wegmans.com<br />
(585) 429-3827<br />
Westchester Country Club<br />
www.wccclub.org<br />
<strong>The</strong> Westchester Country Club, built as the Biltmore Hotel 1922 is currently a Platinum Club and ranked 12th in the country out <strong>of</strong><br />
4000 private Clubs. A sportsperson’s paradise incorporating a year round resort was the vision <strong>of</strong> hotelier John Bowman when he<br />
opened the Westchester Biltmore Country Club in 1922. <strong>The</strong> Westchester Country Club is located in Rye, New York, 2 miles away<br />
from the Long Island Sound. <strong>The</strong> country club is only a 45 minute train ride to New York City; an easy day trip! Country club<br />
members enjoy access to two beautiful 18-hole golf courses, a 9-hole family golf course, tennis courts, squash courts, a fitness<br />
center and a large family pool. <strong>The</strong> Beach Club, a summer favorite opens from Memorial to Labor Day. It is located 2.5 miles from<br />
the Main Club, and <strong>of</strong>fers a variety <strong>of</strong> water related activities and dining options. Throughout the summer the Westchester Country<br />
Club hosts a variety <strong>of</strong> social and banquet events including: golf and tennis tournaments, weddings, family events and parties,<br />
lobster nights, the Beach Club Luau, the Family Pool Party, kid’s crafts, the Big Little Show and more…. Westchester Country<br />
Club has three main dining areas open for breakfast, lunch and dinner including: the fine dining room, the Sports Grill and the<br />
terrace overlooking the golf course. Also, the dining services cater to a variety <strong>of</strong> Golf events.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Lead Restaurant Chef - Line Cooks - Front-<strong>of</strong>-the-House<br />
Servers - Serve Assistants<br />
Table<br />
58<br />
C<br />
BP<br />
Joseph Albertelli '05 Executive Sous Chef<br />
jalbertelli@wccclub.org<br />
Gerald Ford '01, '03 Chef Tournant<br />
gford@wccclub.org<br />
Max Knoepfel Executive Chef<br />
chefmax@wccclub.org<br />
James Schulz '04, '06 Director <strong>of</strong> Outlets 99 Biltmore Avenue Rye NY 10580<br />
jschulz@wccclub.org<br />
(914) 798-5270<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 25 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
Whole Foods Market - Northeast Region<br />
www.wholefoodsmarket.com<br />
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<br />
and organic foods, with more than 300 stores in North <strong>America</strong> and the United Kingdom. What a long, strange trip it’s been. We<br />
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<br />
and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to<br />
sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense <strong>of</strong> what<br />
we’re all about. Oh yeah, we’re a mission-driven company too. If you are interested in learning about our business practices and<br />
what makes us tick, check out our Core Values, Quality Standards, Declaration <strong>of</strong> Interdependence, and more. Around here, we<br />
<strong>of</strong>ten talk about our mission in terms <strong>of</strong> Whole Foods – Whole People – Whole Planet. Basically, we think these elements all play a<br />
huge role in our success.<br />
Recruiting for: <strong>Career</strong> Development (Leadership-in-Training) - Prepared Foods <strong>Career</strong> Development (Leadership-in-<br />
Training) - Bakery<br />
Table<br />
46<br />
C<br />
M<br />
BP<br />
Abe Monzon Senior Recruiter 930 Sylvan Avenue - Second Floor Englewood Cliffs NJ 07632<br />
abe.monzon@wholefoods.com<br />
Peter DiCarlo '90 Associate Coordinator, Prepared Foods<br />
peter.dicarlo@wholefoods.com<br />
<strong>The</strong> Windsor Club<br />
www.windsorflorida.com<br />
Windsor is a private residential community spanning 416 acres <strong>of</strong> lush barrier island between the Indian River and the Atlantic<br />
Ocean in Vero Beach, Florida. Established in 1989 by Hilary and W. Galen Weston <strong>of</strong> Toronto, Canada, Windsor was designed by<br />
renowned town planners Andrés Duany and Elizabeth Plater-Zyberk in the New Urbanism style <strong>of</strong> residential living, one that <strong>of</strong>fers<br />
public and community spaces framed by timeless architecture and landscape design that celebrates its unspoiled tropical setting.<br />
Recruiting for: <strong>Culinary</strong> and Baking & Pastry Seasonal Positions (October/November 2011 through May 2012)<br />
Table<br />
56<br />
Will<br />
Interview<br />
Wednesday<br />
Brian Jones Head Chef<br />
brian.jones@windsorflorida.com<br />
Ralph Wagner, Jr. Food & Beverage Manager 3125 Windsor Boulevard Vero Beach FL 32963<br />
(772) 388-5050<br />
ralph.wagner@windsorflorida.com (772) 388-5691<br />
Woodfield Country Club<br />
www.woodfield.org<br />
Woodfield Country Club is an affluent member-owned club, <strong>of</strong>fering a full range <strong>of</strong> recreational and social amenities and is highly<br />
regarded as the gold standard for family-oriented social and full service country clubs.<br />
Recruiting for: <strong>Culinary</strong> Externs<br />
Table<br />
7<br />
C<br />
BP<br />
Will<br />
Interview<br />
Wednesday<br />
Bart Messing '90 Executive Chef 3650 Club Place Boca Raton FL 33496<br />
bmessing@woodfield.org (561) 994-1000<br />
(561) 995-5235<br />
Rob Goodhue Sous Chef<br />
rgoodhue@woodfield.org<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 26 <strong>Summer</strong> <strong>Career</strong> <strong>Fair</strong> - August 16, 2011
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