Hotel DuPontwww.hoteldupont.com4 Diamond hotel, 4 restaurants, 2 ballrooms, 8 private dining rooms, 20,000 square feet <strong>of</strong> meeting and conference space withdining, 20,000 square foot kitchen and bakeshop space including two a la carte kitchens, butcher shop, production, banquetkitchen, garde manger kitchen, meat and fish butcher shops, bakeshop and pastry shop.Recruiting for: Baking & Pastry Extern (April/May 2012). <strong>Culinary</strong> Externs: two externs to train between Dining andBanquets. Each extern will divide their time between banquets and our 4-star Green Room for a la carte training.Table12CBPWillInterviewWednesdayKeith Miller Executive Chef 11th and Market Streets Wilmington DE 19801keith.j.miller@usa.dupont.com (302) 594-3144(302) 355-4142Ken Hodanics Sous ChefHyannisport Clubwww.hyannisportclub.com<strong>The</strong> Hyannisport Club is a private country club located on Cape Cod overlooking Nantucket Sound. <strong>The</strong> club <strong>of</strong>fers three diningareas and a satellite location, to its membership on a seasonal basis May through November. Menus are created weekly with localsustainable ingredients prepared and presented with precise detail. <strong>The</strong> Hyannisport Club <strong>Culinary</strong> Staff is made up <strong>of</strong> 20- 25chefs, cooks, and dish/utility workers. As a member <strong>of</strong> the culinary staff, you will experience casual and fine dining a la carteservice, buffet presentations and banquet production. We produce 90-95 % <strong>of</strong> all products in house. You will see 5 weekly menuchanges with the emphasis on quality local seafood, produce and meats. You will be responsible for daily mise en place <strong>of</strong> yourassigned station, and execution <strong>of</strong> service. Sanitation, teamwork and quality <strong>of</strong> the finished product are an essential part <strong>of</strong> yourjob. During your externship, skills that will be reinforced and enhanced are as follows: stocks, vegetable cookery, starch cookery,butchering, sauces, knife cuts and line work.Recruiting for: <strong>Culinary</strong> Externs - Restaurant Sous Chef - Line CooksTable98CWillInterviewWednesdayDaniel Ferrare, CEC, CCA'92Executive Chef 2 Irving Avenue - P.O. Box 392 Hyannis Port MA 02647danielf@cape.com (508) 771-5455(508) 771-0926Miguel Riojas Executive Sous Chefmriojas@hyannisportclub.comHyatt Hotels Corporationwww.hyatt.jobsWe are a global hospitality company with widely recognized, industry leading brands and a tradition <strong>of</strong> innovation developed overour more than fifty-year history. Our mission is to provide authentic hospitality by making a difference in the lives <strong>of</strong> the people wetouch every day. We focus on this mission in pursuit <strong>of</strong> our goal <strong>of</strong> becoming the most preferred brand in each segment that weserve for our associates, guests and owners. We support our mission and goal by adhering to a set <strong>of</strong> core values thatcharacterize our culture. Our full service hotels operate under the Hyatt®, Park Hyatt®, Andaz, Grand Hyatt®, Hyatt Regency®brands. Our two select service brands are Hyatt Place® and Hyatt Summerfield Suites. We develop, sell and manage vacationownership properties under the Hyatt Vacation Club® brand. Our associates, whom we also refer to as members <strong>of</strong> the Hyattfamily, consist <strong>of</strong> over 80,000 individuals working at our corporate and regional <strong>of</strong>fices and our managed, franchised and ownedproperties in 45 countries around the world. Our corporate headquarters are located in Chicago, Illinois.Recruiting for: <strong>Culinary</strong> Externs - Corporate Management Trainee - Corporate Intern. (No baking & pastry available atthis time.) Please join Hyatt for an Informational Session in the <strong>Career</strong> Services Office on Monday, February 6, at 11 AMor 2 PM.Table31CMBPRonisha Goodwin Recruiting Manager 71 South Wacker Drive Chicago IL 60606ronisha.goodwin@hyatt.com(848) 391-3464David Didzunas '90 Executive Chef - Hyatt Regency Orlandodavid.didzunas@hyatt.comC - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positionsPage 22 <strong>Winter</strong> <strong>Career</strong> <strong>Fair</strong> - February 7, 2012
Indian Head Resortwww.indianheadresort.comIndian Head Resort is nestled in the White Mountains <strong>of</strong> New Hampshire. We are a family-owned property named "Best FamilyResort" in New Hampshire for the past two years. We serve breakfast, lunch, and dinner, a la carte and buffet. Our guests get aselection <strong>of</strong> New Hampshire's finest cuisine, Italian fare, Floribbean, and Twisted Classics, just to name a few. We also <strong>of</strong>fer ayear round hot tub and outdoor/indoor pools, easy access to skiing and snowboarding, along with convenient access to hundreds<strong>of</strong> activities. We are, and always have been, committed to great food and service, as well as cultivating a learning environment.We have full wedding facilities, a fully stocked lake for fishing, and a viewing tower. Paddle boating and programs for children arejust some <strong>of</strong> the activities we provide.Recruiting for: <strong>Culinary</strong> Externs - Cooks (First Cook) - PM Kitchen SupervisorTable45CMWillInterviewWednesdayAdam Parker ;99, '01 Executive Chef 664 US Route 3 Lincoln NH 03251adam@indianheadresort.com (603) 745-8000(603) 745-8414Iron Hill Brewery and Restaurantwww.ironhillbrewery.comIron Hill Brewery & Restaurant is passionate about producing distinctive, full-flavored handcrafted beers, accompanied by freshfrom-scratchNew <strong>America</strong>n cuisine in a comfortable, casual atmosphere. We currently have 750 employees and 8 restaurantslocated in Delaware, Pennsylvania and New Jersey. Iron Hill has been voted one <strong>of</strong> the top 15 employers in Delaware for the lastseveral years.Recruiting for: <strong>Culinary</strong> Externs -Sous Chefs - Front-<strong>of</strong>-the-House Managers - Key Hourlies - Line CooksTable17CDavid Anderson '93 Executive Chef 2502 West 6th Street Wilmington DE 19805da@ironhillbrewery.com (302) 888-2739(302) 652-4115David Foster '93 Head Chefdavidf@ironhillbrewery.comIsland Mermaidwww.islandmermaid.comSeasonal, waterfront high-volume fine dining. Housing comes with externship. Locally regarded as the #1 destination restaurantwithin 30 miles.Recruiting for: <strong>Culinary</strong> Externs - Line Chefs - RoundsmenTable91CScott Hirsch President/Owner 780 Bay Walk Ocean Beach NY 11770scott@islandmermaid.com (516) 909-6596(516) 486-8500John Gerace General ManagerScott Levanthal ChefJoseph Rago '98 Executive Chefragoghe@hotmail.comC - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positionsPage 23 <strong>Winter</strong> <strong>Career</strong> <strong>Fair</strong> - February 7, 2012