Fall Career Fair - The Culinary Institute of America

Abigail Kirsch - Pier Sixty 

Fall Career Fair 

November 8, 2011 

www.abigailkirsch.com 

A preeminent caterer with over 35 years of experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is 

known for its outstanding cuisine and event management. Abigail Kirsch is the area’s first choice for the best execution in 

weddings, corporate events, galas and social functions. Abigail Kirsch always delivers superb food, impeccable service and 

unmistakable flair. Abigail Kirsch operates unique event sites in Westchester and New York City. It’s Off Premise Catering Division 

brings the same standard of distinctive food service to any other location a client may choose. Locations include Tappan Hill 

Mansion in Tarrytown, two venues at The New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy 

Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and The 

Lighthouse. 

Recruiting for: Culinary Externs - Baking & Pastry Externs - Part- time and Full-time Cooks - Culinary Crew Leaders 

Luisa Marciano Corporate Director of Human Resources 81 Highland Avenue Tarrytown NY 10591 

lmarciano@abigailkirsch.com (914) 631-3030 

(914) 366-8964 

Phillip DeMaialo Executive Chef - Pier 60 and The Lighthouse 

demaip@chelseapiers.com 

Alexis Kaufmann-Herron '05 Kitchen Operations Manager/Pier 60 & 

Lighthouse 

Sarah Saracino Human Resources Manager 

ssaracino@abigailkirsch.com 

American Culinary Federation 

The A.C.F. is the premier organization of professional chefs in the nation. The A.C.F. is the culinary leader in offering professional 

resources in training and apprenticeship as well as accreditation at all levels. 

Recruiting for: Membership. 

www.acfchefs.org 

Albert Pijnappel 180 Center Place Way St. Augustine FL 32095 

(800) 624-9458 

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions 

Page 1 Fall Career Fair - November 8 2011 

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Anthony's Pier 9 

www.piernine.com 

Hiring CIA students as Banquet Servers while you are attending the CIA. Make your own schedule! Position saved for you while 

you are on externship. $12.00/hour. Car pool drivers earn $10.00/day! 

We provide a comfortable working environment with flexible scheduling that allows for vacation time, holidays and externship 

leave. Anthony's Pier 9 is the premier catering facility for all social events in the Hudson Valley. Our facility boasts of three 

separate ballrooms capable of accommodating a minimum of 200 guests in each. 

Recruiting for: Banquet Servers 

Robert Nicol Manager 2975 US Route 9W New Windsor NY 12493 

bnicol@piernine.com (845) 565-3390 

(845) 565-9451 

Lucas Chyla Director of Human Resources 

lchyla@bonurahosptiality.com 

ARAMARK 

www.aramarkcollegerelations.com 

ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and 

career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. 

In FORTUNE magazine's 2010 list of "World's Most Admired Companies," ARAMARK was ranked number one in its industry, 

consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and 

analysts. ARAMARK also ranked first in its industry in the 2007 and 2009 FORTUNE 500 surveys. ARAMARK seeks to 

responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, 

environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has 

approximately 255,000 employees serving clients in 22 countries. 

Recruiting for: Culinary Externs (Fenway Park and Citifield) - Executive Chef (Boston, MA) - Line Cook - Prep Cook - 

Hospitality Management (Front-of-the-House) - Food Service Director 

Matt Bucher Talent Acquisition Manager 

bucher-matt@aramark.com 

Mary Faris Talent Acquisition Manager 

Angela Indiviglio-Gomez Talent Acquisition Manager 1101 Market Street Philadelphia PA 19107 

indiviglio-gomez-angela@aramark.com (800) 999-8989 

(215) 238-5920 

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Atria Senior Living Group 

www.atriaseniorliving.com 

Headquartered in Louisville, KY, Atria Senior Living is one of the nation’s largest providers of senior living services. With more than 

120 retirement and assisted living communities in 27 states, Atria is committed to providing quality care for seniors in an 

environment that promotes dignity and independence. Employing approximately 8,500 employees nationwide, we are home to 

more than 14,000 seniors across the country. From coast to coast, Atria communities provide a lifestyle where seniors are able to 

remain as independent and active as possible, offering customized levels of assisted living services to accommodate seniors' 

needs. Atria’s mission is to provide exceptional service for their residents; growth, development and rewards for their employees; 

and viability for the long term for the company. “We strive to enhance lives and exceed expectations every day.” For additional 

information about Atria, including specifics about our communities, please refer to the support center website at 

www.atriaseniorliving.com. 

Recruiting for: Director of Culinary Services - Chef - Cook 

Jeff Bellofatto Regional Director of Culinary Services 

jeffrey.bellofatto@atriaseniorliving.com 

Stacy Bergman Regional Director of Culinary Services 

stacy.bergman@atriaseniorliving.com 

Tom Kennedy Recruiter 401 South 4th Street - Suite 1900 Louisville KY 40202 

(502) 779-4700 

thomas.kennedy@atriaseniorliving.com (502) 779-4744 



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Batali & Bastianich Hospitality Group & Eataly 

www.bandbhg.com 

Babbo Ristorante e Enoteca, opened by Mario Batali and Joseph Bastianich in June 1998, is an exuberant celebration of the best 

of Italian food, wine and lifestyle. Hailed with a glowing 3-star review by Ruth Reichl of the New York Times shortly after its 

opening, Babbo has since been met with much critical acclaim, and was the recipient of the James Beard Foundation's Best New 

Restaurant Award for 1998. The menu is a roster of Chef Mario Batali's lusty creations, incorporating the best and freshest 

seasonal produce, Italian cheeses, meat, game and seafood, accented with fine Italian olive oils, traditional aceto balsamico and 

many unusual ingredients that will surprise and delight. The wine list represents one of the most extensive and intelligent 

collections in the city, and indeed the country. Modeled to look like an Italian train station, OTTO, meaning "eight" in Italian, is 

located on the corner of 8th Street and Fifth Avenue, in the historic One Fifth Avenue building, just steps away from Washington 

Square Park. An Art Deco masterpiece, One Fifth Avenue was built in 1927 and opened its doors on January 1, 1928. Originally a 

hotel, the building is now completely residential. OTTO sits comfortably on the ground floor in the space that fabulously legendary 

restaurant, One Fifth, once occupied. Mario Batali and Joe Bastianich opened OTTO in 2003 and it quickly became the buzzing 

neighborhood hotspot for everyone ranging from foodies to local college students and families to everyone in between. OTTO has 

combined the elegance of an Italian enoteca with the fun bustle of a crowded Italian train station. Open daily from 11am to 

midnight, OTTO is perfect for a quick snack, a lingering meal, a big group, a family night out or even a large social gathering. With 

marble-topped standing tables, the enoteca area is great for meeting new people and for grabbing drinks and antipasti with a 

group of friends. The classic dining room seats over 150 guests and the lively music and cool vibe bring everyone a smile from 

their first bite of salumi or griddle-cooked pizzas to their last spoonful of creamy, homemade gelato. OTTO has carried on the One 

Fifth Avenue tradition of excellence, swank and overall enjoyment. Del Posto is the ultimate expression of what an Italian 

restaurant should be. Joe Bastianich, Lidia Bastianich and Mario Batali represent a convergence of different styles and 

experiences. The restaurant concept generated at Del Posto can best be described as trans-generational: an expression of the 

evolution of cuisines, menus, service and ambiance that have characterized the history of the Italian dining experience in this 

country. Del Posto creates the highest quality dining experience in what is one of the greatest indoor spaces in New York City. 

Without projecting stilted formality, Del Posto creates an ambiance filled with warmth buoyancy and lightheartedness of the Italian 

spirit. Del Posto is an approved B&P externship site. Lupa Osteria Romana opened its doors on October 1, 1999 under the 

partnership of Jason Denton, Mario Batali and Joseph Bastianich, and Mark Ladner. The idea behind the four men was to open a 

casual restaurant specializing in Roman trattoria fare of the highest quality at a moderate price. The restaurant has met its 

promise, offering a unique dining experience with a true "Lupa" dimension. Under the direction of Mark Ladner, executive chef, the 

menu at Lupa has received rave reviews from many prominent critics, magazines and newspapers. We have a salumeria that 

serves Italian artisan meats and cheeses, house-made products such as canned tuna and guanciale, and a kitchen that is 

dedicated to creating and serving dishes of the freshest ingredients. The kitchen's concept is to create dishes as traditionally 

Roman as possible, while skillfully substituting and supplementing ingredients that are out of season or unavailable in New York. 

The result is a Roman menu with a New York balance. 

Recruiting for: Culinary Externs - Baking & Pastry Externs (limited availability for extern positions) - Line Cooks - FOH 

Junior Managers - Sommeliers. Eataly: Full-time bread bakers (days and overnight). Please specify which restaurant 

you are inter 

Dan Izzo Sous Chef - Lupa 

dizzo@luparestaurant.com 

Dana Zemel Recruiter - EATALY 200 Fifth Avenue New York NY 10010 

dana.zemel@eataly.com 

(646) 398-5105 



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Biltmore Company 

www.biltmore.com 

Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed 

footmen in the grand Banquet Hall served eight-course dinners. Fresh fish was shipped from New York daily; lobster was 

delivered twice weekly. 

Today fine dining has remained a cherished Biltmore tradition. Our talented culinary staff inspired by the Vanderbilt legacy of 

entertaining creates wonderful menus for functions large or small, formal or casual. This legacy is the same fundamental to which 

we have developed our extensive Externship Program and at Biltmore Estate, the opportunities are endless! 

Our distinct property has five very different restaurants ranging from fine dining to southern comfort foods, also boasting unique 

banquet facilities and catering services. Being a part of our externship program means being able to experience all we have to 

offer at Biltmore. 

Our externs have the opportunity to rotate through all five restaurants, The Bistro, Stable Café, Deerpark, Cedric's Tavern, and our 

four-star, four-diamond luxurious Inn on Biltmore Estate. Students may also be rotated at one of our banquet locations, such as 

Lioncrest, if seasonally available. We believe this rotation is what sets us apart from any other property because students will walk 

away with a broad range of practical, resume-building experiences that might otherwise take years to accomplish. We also offer 

monthly field trips for our students incorporating our field-to-table program, and other culinary educational possibilities. 

Externships are paid, and shared housing options are available by reservation at time of offer. Personal transportation is 

suggested due to the vast property and enjoyable Asheville area. 

Please visit our website to enjoy the beautiful scenery, learn more about our exceptional chefs and restaurants, as well as apply 

through our online process for the program of your choice. 

Recruiting for: Culinary Externs (March or later start dates) - Baking & Pastry Externs (March or later) - Food & Beverage 

Management Intern (March or later) 

Geoff Gardner Vice President of Food & Beverage Operations 

Damien Cavicchi Lioncrest Executive Chef 

Dawn McKinney Staffing Operations Manager One North Pack Square Asheville NC 28801 

dmckinney@biltmore.com (828) 225-6161 

(828) 225-1683 


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Boca Raton Resort and Club - The Waldorf Astoria 

www.bocaresort.com 

Collection 

The Boca Raton Resort & Club is proud to be home to over 2,000 Team Members from over 60 nations. Since our opening in 

1926 we have grown into a private, full-service destination resort with 1,047 rooms. Fresh from more than $220 million in 

renovations, the 356-acre Boca Raton Resort is one of America's preferred destination resorts. The private, full-service resort's 

amenities include world class dining options such as Morimoto, Seagrille, Lucca, Serendipity and Gazebo restaurants as well as 

150,000 square feet of banquet space, a half-mile stretch of private beach, the acclaimed 50,000 square foot Spa Palazzo, two 18hole 

championship golf courses and the Dave Pelz Scoring Game School, 30 tennis courts and the renowned Evert Tennis 

Academy, 32-slip marina, seven pools, three state-of-the-art fitness centers, and a variety of water sports. Halfway between Palm 

Beach International and Ft. Lauderdale International airports, the resort is easily accessible by plane, car or boat. We are proud to 

announce that The Boca Raton Resort & Club is also the 13th hotel to join the prestigious Waldorf Astoria Collection. 

"Become Professionally Aggressive In Your Craft" is our Executive Chef, Andrew Roenbeck's, motto. By following this philosophy 

we have celebrated many accomplishments including our feature in the Top Resorts category by the James Beard Foundation. 

We believe in creating an environment where culinary students can thrive, each student is given personalized attention and oneon-one 

instruction from world renowned Chefs. We are aggressively recruiting future associates that have a genuine talent for 

service, could this be you? 

Recruiting for: Culinary Externs - Baking and Pastry Externs 

Timothy Gilberry Executive Sous Chef 

tgilberry@luxuryresorts.com 

Andrew Roenbeck '84 Executive Chef 501 East Camino Real Boca Raton FL 33432 

aroenbeck@luxuryresorts.com (561) 447-3000 

(561) 447-3904 

Brooksby Village 

Brooksby Village is a retirement community located in Peabody, MA, featuring five onsite restaurants including a pub, café, 

exposition dining room, buffet dining room and formal dining room seating. 

Recruiting for: Chef de Cuisine - Sous Chef - Line Cook 

www.ericksonliving.com 

Laura Haddad '79 Assistant Director of Dining Services 100 Brooksby Village Drive Peabody MA 01960 

(978) 536-2150 

laura.haddad@erickson.com (978) 536-7822 

Capital Restaurant Resources 

Capital Restaurant Resources is a boutique national recruiting firm with a Washington DC regional focus. Our clients range from 

fast casual to fine dining restaurants to hotels to conference centers and range from single restaurant operations to international 

corporations with hundreds of properties. 

Recruiting for: Entry Level Sous Chef - Pastry Assistant - Assistant Manager positions primarily for the DC and 

neighboring markets. We do not offer externship opportunities; only full-time salaried management positions. 

www.caprr.com 

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Christopher Floyd '94 Owner 650 Pennsylvania Avenue, SE Suite 210 Washington DC 20003 

floyd@caprr.com (202) 543-0909 

(202) 318-8859 

Tony Abreu Partner 

abreu@caprr.com 



The Castle on the Hudson 

www.castleonthehudson.com 

Only thirty minutes north of Manhattan, The Castle on the Hudson sits majestically overlooking the Hudson River on sprawling 

acres of manicured gardens and grounds. With over 100 years of history, the Castle is undoubtedly a regal escape to the 

enchanted days of yesteryear. The Castle’s 31 luxurious guestrooms, suites with wood burning fireplaces and impeccable service, 

continue to be a favorite among dignitaries and celebrities. 

The Castle’s award winning dining room, Equus, has also earned a worldwide reputation for excellence, including a 4-diamond 

rating from AAA, and a 5-Star Restaurant Award from AAHS, both in 2011. It offers a breathtaking ambiance with its stunning 

design and equally impressive dining. Creativity abounds in its appetizers, main courses and seductive desserts. These gourmet 

pleasures can be enjoyed in any one of the three dining rooms, each with its own distinct decor and atmosphere. 

The Castle will be under the management of the world-acclaimed Sankara hotel group, effective December 1, 2011. Chef Chiharu 

Takei, trained at 3-Michelin-Star restaurants in France, including Joel Robuchon and la Maison Troisgros, will be leading the 

restaurant by applying his wisdom and techniques to creating new epicurean delights of the finest quality that can only be 

experienced at the Castle. 

Recruiting for: Culinary Externs - B&P Externs - Pastry Chef - Pastry Cooks - Cooks 

Mika Hori Chief Butler, Sankara NY LLC 

m-hori@sankarahotel-spa.com 

Ryuta Sakurai Head Chef - Castle on the Hudson 

Pik-Kam So HR Representative, Sankara NY LLC 

hr.sankarany@gmail.com 

Chiharu Takei Executive Chef - Castle on the Hudson 400 Benedict Avenue Tarrytown NY 10591 

Tabatha Williams HR Representative, Sankara NY LLC 

hr.sankarany@gmail.com 



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Charlie Palmer Group 

www.charliepalmer.com 

The Charlie Palmer Group grew out of Aureole, American cuisine pioneer Charlie Palmer's landmark restaurant, originally located 

in a historic townhouse on the Upper East Side of Manhattan. Today, Palmer's flagship Aureole continues to shine at its new 

location at One Bryant Park. Our other coast-to-coast locations encompass an expanding collection of award-winning restaurants, 

many in equally significant historical locations, innovative wine shops, and luxurious boutique hotels, each designed with 

distinctive personalities to provide unique experiences. 

A café by day, Astra is an ideal location for New York City private events. Located in mid-town Manhattan's exclusive Decoration & 

Design building, the panoramic river view from Astra's large fourteenth floor terrace is only one of its spectacular offerings. We 

can provide unforgettable fine dining catering for both corporate and social events. 

Recruiting for: Culinary Externs - Baking & Pastry Externs (Aureole) - Back-of-the-House and Front-of-the-House 

Positions. 

Adam Bordonaro Chef de Cuisine - Astra 

abordonaro@charliepalmer.com 

Chris Lauber '09, '10 Aureole Charlie Palmer Grp 420 Lexington Ave. Ste 850 NY, NY 10170 

clauber@charliepalmer.com 

(212) 755-7050 

George Pagonis '07 Sous Chef - Aureole 

gpagonis@charliepalmer.com 

Marcus Ware Executive Chef - Aureole 

mware@charliepalmer.com 

Chatham Bars Inn 

www.chathambarsinn.com 

A Time You'll Always Remember. A Place You'll Never Forget. Once upon a time, affluent New Englanders spent their summers 

at a grand oceanfront resort. There, they splashed in the surf, played golf in the tangy sea air, took afternoon tea on the wide 

veranda overlooking panoramic ocean vistas, and dined on the best New England cuisine, featuring fresh-from-the ocean seafood. 

Today, you can enjoy the resort lifestyle as so many did, so long ago, at Chatham Bars Inn, New England's Grand Oceanfront 

Resort. Lovingly restored to its original grandeur, yet completely updated with the latest amenities, Chatham Bars Inn sits on 25 

acres of beautifully landscaped grounds and sandy ocean beaches. The historic main inn has 217 luxuriously appointed 

guestrooms, including 68 private suites and several indulgent spa suites. For those seeking a little more seclusion, 34 charming 

Cape Cod-style cottages dot the spacious grounds. 

The Chatham Bars Inn dining room features dishes prepared by world-class chefs, and numerous amenities and activities for 

young and old alike. Chatham Bars Inn is listed on the register of the National Trust for Historic Preservation as a Historic Hotel of 

America, and has been named one of the top resorts in the world by Travel & Leisure Magazine, and the best hotel on Cape Cod 

by Boston Magazine. 

Whether you're planning a family get-away or a family reunion, a wedding for 200 or a romantic get-away for two, a business 

meeting or a reward for business well done, consider the Chatham Bars Inn. 

Recruiting for: Culinary Externs - B&P Externs 

Anthony Cole Executive Chef 297 Shore Road Chatham MA 02633 

acole@chathambarsinn.com (508) 945-0096 

(508) 945-6785 

Jonathan Haffmans Executive Sous Chef 

jhaffmans@chathambarsinn.com 

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The Cheesecake Factory, Inc. 

www.thecheesecakefactory.com 

The Cheesecake Factory Incorporated created the upscale casual dining segment in 1978 with the introduction of its namesake 

concept. As a leader in the upscale casual dining industry we offer many exciting and rewarding career opportunities for staff 

members to blaze their own trail of success. At The Cheesecake Factory we offer both Restaurant Manager and Kitchen Manager 

opportunities in our 3 concepts. Our management career paths offer 5 levels of management. We hire restaurant and kitchen 

managers and provide them an opportunity to grow and develop at a self-directed pace to General Manager and Executive 

Kitchen Manager. The number of seats ranges on average from 410-450. The number of covers per day is from 1200-1500. 

Recruiting for: Culinary Externs (at approved sites in CA and West Nyack, NY) - Graduates for restaurant positions only 

(no B&P at this time). 

Klara Coleman Senior Management Recruiter 26901 Malibu Hills Road Calabasas Hills CA 91301 

(818) 871-3000 

kcoleman@thecheesecakefactory.com (866) 947-4854 

William Shapiro '87 Senior Executive Kitchen Manager 

wassaw2@aol.com 

Chipotle Mexican Grill 

www.chipotle.com 

Chipotle Mexican Grill is a quick service restaurant that serves gourmet burritos and tacos. Our belief is to use the freshest 

ingredients in everything we make. All meats are naturally raised free of hormones and antibiotics. You can see and taste the 

difference while dining in our uptempo, hip restaurants. 

Recruiting for: Kitchen and Service Managers 

Michael Kark Area Manager 129 West 48th Street New York NY 10011 

mkark@chipotle.com 

(303) 669-3367 

Megan Harvey Area Manager 

mharvey@chipotle.com 

Compass Group 

Compass Group North America is the leader in foodservice management and support services. We serve millions, from vending to 

restaurants, from corporate cafes to school lunches. If you’ve been hungry and away from home, chances are good that you’ve 

tasted Compass Group’s food and unmistakable service. Headquartered in Charlotte, North Carolina, Compass Group North 

America has the privilege of serving such prestigious clients across the country such as, •Microsoft •Caterpillar •IBM •United 

Technologies Corp. •SAP •University of Arkansas, •Louisiana State University, and •Chicago Public Schools In addition, Compass 

Group provides catering to special events such as •The US Open •The Ryder Cup and •The Academy Awards® •Official catering 

services supplier for the 2002 Olympic and Paralympic Winter Games in Salt Lake City. Throughout the US and Canada, 

Compass Group North America has more than 175,000 associates in 48 states, ten provinces, and two territories. Our parent 

company, UK-based Compass Group PLC operates in over 50 countries. With 428,000 associates worldwide, it's easy to see why 

people are at the heart of our business 

Recruiting for: Manager-in-Training Program - Hourly Apprenticeship Program 

www.cgnad.com 

Amy Tormey Senior Recruiter for College Relations 2400 Yorkmont Road Charlotte NC 28217 

(704) 328-4000 (704) 235-6003 

Melissa Levy General Manager 

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Diamond Mills Hotel and Tavern 

www.diamondmillshotel.com 

In the Tavern at Diamond Mills, Chef Giuseppe Napoli is bringing years of culinary talent to Saugerties. Chef Napoli offers an 

amazing menu of world-class cuisine highlighting the best of the Hudson Valley, paired with high quality meats, fish, house-made 

pastas, breads and pastries. Our Tavern offers local craft brews, hand-crafted cocktails, using spirits from local distilleries, and 

the finest wines from New York State and around the world. 

Recruiting for: Line Cooks - Pastry Assistants - Garde Manger - Waitstaff - Bartenders - FOH Management 

Giuseppe Napoli '93 Executive Chef 25 South Partition Street Saugerties NY 12477 

giuseppe@diamondmillshotel.com 

(845) 247-0700 

Andrew Comey '85 Executive Pastry Chef 

andrew@diamondmillshotel.com 

John Doherty '78 Culinary Consultant 

Lisa Hantes Director of Operations 

lisa@diamondmillshotel.com 

Ryan Viator '08 Sous Chef 

The Dinex Group - Restaurant Group of Daniel Boulud 

www.danielnyc.com 

The Dinex Group, restaurant group of Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro 

Moderne, Bar Boulud, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud) and beyond (Café Boulud Palm Beach, db Bistro 

Moderne Miami, Bar Boulud London, Maison Boulud, db Bistro Singapore). 

Recruiting for: Culinary Externs - Baking & Pastry Externs - Entry-Level Front-of-the- House, Culinary, and Pastry. 

Olivier Quignon Executive Chef - DBGB Kitchen & Bar 

Mia Rappoport Assistant Director of Human Resources 16 East 40th Street - 4th Floor New York NY 10016 

(646) 519-7097 

mrappoport@dinexgroup.com (212) 794-2636 

Embassy Suites 

Hilton Worldwide is one of the largest hospitality companies in the world, and we're growing faster than ever. Our 93-year history 

as pioneers in the industry makes us the preferred venue for travelers, developers, partners, and team members alike. Please join 

us on our adventure as we discover a world of opportunity. 

Recruiting for: Cooks (Full Time and Part Time) 

www.hiltonworldwide.com 

Nikki Varvatsoulis Human Resource Director 909 Parsippany Blvd. Parsippany NJ 07054 

nikoletta.varvatsoulis@hilton.com (973) 939-2107 

(973) 334-1043 

Chris Akoury Director of Operations 

chris.akoury@hilton.com 

Wanda Filion Human Resource Director 

wanda.filion@hilton.com 


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Epic 

www.epic.com 

Epic is a healthcare software company with our own in-house culinary staff. All of our food is made from scratch by our Epic 

Culinary team and is locally sourced when possible. Our menu changes every single day so our cooks are constantly trying new 

dishes and recipes. Epic Culinary feeds between 2000-3000 co-workers and customers a day, Monday through Friday. We also 

have a bakery that makes all our pastries, breads, desserts, and gelato from scratch. All cooks rotate monthly through the Salad 

Station, Grill Station and Entrée Station. This constant shift allows our cooks to remain very versatile and allows them to use and 

grow every one of their skill sets. 

Recruiting for: Culinary Externs - Cooks 

Derek Grunewald '06 Cook 

dgrunewa@epic.com 

Meagan Ledlow Recruiter 1979 Milky Way Verona WI 53593 

meagan@epic.com 

(608) 777-9000 

Gate Gourmet 

www.gategourmet.com 

Gate Gourmet is the world's largest independent provider of catering and provisioning services for airlines and railroads. We have 

more than six decades of experience in providing tasty, nutritious, and affordable meals for travelers. We serve more than 200 

million meals a year to our 270 plus customers at some 120 airport locations around the globe. 

Recruiting for: Chef - Sous Chef - Production Managers - Food Supervisors 

Richard Jones Director of Human Resources 1500 Aviation Blvd. Atlanta GA 30320 

rjones@gategourmet.com (770) 991-4505 

(770) 907-1850 

Tom Bradley '82 Executive Chef 

tbradley@gategourmet.com 

James Capera Senior Human Resources Manager 

jcapera@gategourmet.com 

Melisa Manaois Regional Recruiter 

mmanaois@gategourmet.com 

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gigi (noodle, bbq & beer) 

Introducing gigi….the newest urban dining experience in Miami. Only gigi offers cutting-edge, high-performance, communal 

comfort food for the discerning palate. Brought to you by the co-creator of the Townhouse Hotel, Bond Street Sushi Lounge, 

Bardot, Buck 15, Sra Martinez, and Miss Yip Chinese café, gigi is a one-of-a-kind restaurant and culinary revolution. 

Nested in Wynwood (Midtown) next to Bardot, gigi offers affordable, Asian-inspired, unpretentious food. Open until 3 AM on 

weekdays and 5 AM on weekends, serving fresh artisanal dishes that start at $2.00, gigi's mission is to explode the food 

landscape of Miami. 

We don't take reservations. We can't accommodate parties larger than 12 at one table. 

Recruiting for: Pastry - Bakery - Sous Chef - Demi Chef - Butchers - Servers - Managers - Line Cooks 

www.giginow.com 

Shai Ben Ami Operations Manager 3470 North Miami Avenue Miami FL 33137 

benami.shai@gmail.com 

Jorge Valines Sous Chef 

prdnbdj@yahoo.com 

Jose Valines Sous Chef 

jmvalines@gmail.com 

Good Stuff Eatery 

www.goodstuffeatery.com 

Herein, where good people make good stuff, stands a restaurant committed to freshness, fellowship and friendliness significant to 

Washington DC and surrounding areas: GOOD STUFF EATERY. This, ladies and gentlemen, is more than a simple hamburger 

joint. It is a rallying cry. It is a whoop. A holler. A hail. And a salaam. Good Stuff is an aspirational articulation, an inspirational 

idiom and, quite frankly, the best way for the greater good of Washington DC and surrounding areas to enjoy handmade burgers, 

hand-cut fries and handspun ice cream that'll make you come back again and again and again. We hope you're hungry. 

Recruiting for: Line Cooks 

Spike Mendelsohn '05 Chef/Owner 303 Pennsylvania Avenue, SE Washington DC 20003 

(202) 543-8222 

info@goodstuffeatery.com (202) 543-8161 

Jordyn Lazar Marketing and Media Relations 

jordyn.lazar@gmail.com 

Grand Hotel Marriott Resort, Golf Club & Spa 

Grand Hotel Marriott Resort Golf Club & Spa was founded in 1847 and is a Four Diamond property, with a Four Diamond 

restaurant as well as nine other food and beverage outlets. We are known as the "Queen of the South." 

Recruiting for: Culinary Externs - Baking & Pastry Externs (March - April - May - June) 

www.marriottgrand.com 

Mike Wallace '90 Executive Chef One Grand Blvd. Point Clear AL 36564 

mike.wallace@marriottgrand.com (251) 990-6337 

(251) 990-6329 

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Great American Restaurants 

www.greatamericanrestaurants.com 

Great American Restaurants is a privately owned and operated collection of 11 restaurants and artisan bakery in the D.C. Metro 

area. Over the past 36 years, the business has thrived because of our entrepreneurial spirit, enthusiasm for hospitality, and a ton 

of hard work by thousands of the best team players in the restaurant industry. All of the restaurants of this award winning privately 

owned company emphasize high quality, from scratch kitchens to outstanding hospitality. Annual unit volumes ranging from $5MM 

to $13MM. Selective expansion in premier locations in the Washington D.C. market is an ongoing high priority and we are looking 

for culinary talent to continue our growth. 

Recruiting for: Culinary Externs - Front-of-the-House Managers - Kitchen Managers 

Meagan Tosh Talent Development Manager 3066 Gatehouse Plaza Falls Church VA 22042 

(703) 645-0700 

meagan.tosh@gar-sc.com (703) 645-0706 

Tom Carfrey '08, '09 Kitchen Manager 

tom.carfrey@gar-sc.com 

Guckenheimer 

www.guckenheimer.com 

Guckenheimer is a leader in premier food service management, specializing in corporate restaurants and catering. At 

Guckenheimer, you are an employee owner - - our employee Stock Ownership Plan is the 20th largest ESOP in the United States 

across all industries. It has created more than $45 million in wealth for our culinary professionals. 

We are searching for passionate individuals that possess excellent food skills and understand the importance of customer 

service. Qualified candidates should be self motivated, embrace a positive attitude, enjoy a team spirit, have advanced food 

safety knowledge and be organized with the ability to flourish in a fast paced environment. 

Our team at Guckenheimer runs on heart power. We share family values and individual respect for each other. If you are driven 

by excellence in the area of customer service, Guckenheimer is the number one choice for your career. Here, you will discover 

opportunities that exceed anything in the field. We offer quality of life, an exceptional benefit package, for full time employment, 

including medical and dental insurance, vacation pay, sick pay, holiday pay, employee stock ownership plan, tuition 

reimbursement, 401K, free safety shoes, and more! 

Recruiting for: General Manager - Executive Chef - Chef Manager - Traveling Chef Support 

Larry Leibowitz '96 Regional Training Chef 92 Montvale Avenue - Suite 1000 Stoneham MA 02180 

lleibowitz@guckenheimer.com 

(781) 279-4044 

Sean McCaffrey Area Manager 

smccaffrey@guckenheimer.com 



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Hakkasan NYC 

www.hakkasan.com 

Hakkasan was founded in London by restaurateur Alan Yau in 2001. In less than 10 years, Hakkasan has expanded significantly 

with venues in major cities including London, Miami, Abu Dhabi, Mumbai, Dubai and New York establishing itself as one of the 

most successful modern restaurant concepts in the fine-dining market. Conceived at a time when “fine-dining” and “Chinese 

cuisine” seemed a contradiction in terms, Hakkasan broke all the rules: having acquired a hidden backstreet basement location in 

an unfashionable part of town, the interior was transformed by Christian Liaigre, the celebrated designer responsible for the private 

homes of Karl Lagerfeld and Calvin Klein, as well as high profile projects such as Valentino’s Paris headquarters and New York’s 

ultra-hip Mercer Hotel. Head Chef, Tong Chee Hwee, arrived with his core team from the Summer Pavilion, the famed Chinese 

restaurant at the Ritz Carlton in Singapore, to develop Hakkasan’s unique take on modern authentic Cantonese cuisine, creating 

signature dishes such as Roasted Silver Cod with Champagne and Chinese Honey, and Stir-fry Black Pepper Rib-eye Beef with 

Merlot. Hakkasan’s award-winning wine list and signature cocktails, along with world-class dim sum selections and desserts also 

serve as a part of its success. Within two years of opening, Hakkasan became the only Chinese restaurant to be awarded a 

Michelin star in 2003, which it has retained to this day. Hakkasan’s DNA is characterized by the combination of world-class cuisine 

and outstanding yet unobtrusive service, experienced in a modern ‘haute Chinois’ environment. The unparalleled dining 

experience is known for its relaxed ambience and a sensual vibe, generated by the dramatic lighting, a DJ and incense aroma. 

Most significantly, Hakkasan is a high-volume operation that typically serves over 500 customers on a busy Saturday night, a 

remarkable level of trading for a Michelin-starred establishment. In 2008, the Abu Dhabi-based investment company Tasameem 

became the majority shareholder, coming on board to enable Hakkasan’s ambitious expansion plans, commencing with Hakkasan 

Mayfair, a 220-seat restaurant and bar, situated in the heart of London’s high fashion retail district. Followed by the openings in 

Abu Dhabi, Mumbai and Dubai in 2011, the highly anticipated Hakkasan New York will open in 2012, reaffirming Manhattan’s 

place as a global dining destination. New York will be the gateway for Hakkasan’s expansion in the United States. Under the 

leadership of CEO, Niall Howard, supported by a highly experienced management team, the company is now growing an 

international infrastructure to facilitate its global expansion plans. 

Recruiting for: Cooks - Sous Chefs - Chef de Partie - Pastry Chefs 

Denise Valdez Director of Human Resources 311 West 43rd Street - Suite 203 New York NY 10036 

(212) 956-3088 

denise@hakkasan.com (917) 591-8865 

Scott Gingerich General Manager 

scott@hakkasan.com 

Harris Teeter Supermarkets 

Harris Teeter, Inc., a wholly-owned subsidiary of Ruddick Corporation, is a food market chain that operates in North Carolina, 

South Carolina, Tennessee, Florida, Virginia, Maryland, Washington, D.C., and Delaware. In addition to our 201 retail stores, we 

also operate grocery, frozen foods, and perishable distribution centers in Greensboro and Indian Trail, North Carolina, as well as 

the Hunter Farms milk and ice cream facility in High Point, NC. We are headquartered in Matthews, NC and currently have 

approximately 19,030 associates. 

Relocation assistance provided. 

Recruiting for: Bakery Managers - Chef Managers - Deli/Bakery Managers - Culinary Chefs - Pastry Chefs 

www.harristeeter.com 

Tina Bickel Regional Recruiter 3903 Fair Ridge Drive, Suite 200 Fairfax VA 22033 

tbickel@harristeeter.com (703) 407-6134 

(703) 278-0678 

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The Hermitage 

The Hermitage is a private home used as a retreat for its owners and their guests. We are recruiting to fill the position of live-in 

private chef at The Hermitage. This is a full-time position that requires a well-rounded chef. A private wing of the house will be 

provided to the chef as living quarters and is spacious enough for two. 

Recruiting for: Private Chef 

Phillip Bell '03 Private Chef E19210 Mamie Lake Road Land O Lakes WI 54540 

philbell94b@yahoo.com 

(906) 544-2800 

Hillstone Restaurant Group 

Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the 

country. Some of our more well-known operations are Gulfstream, Houston’s, R+D Kitchen, and our newest location, East 

Hampton Grill. The uncompromising quality of our food, service, art, and architecture has set the standard in our industry for 

nearly three decades. Our secret? A progressive management culture unlike any in our industry, in which the craft of managing 

and developing people is as important as culinary arts itself. 

Recruiting for: 

Management Training Program OR Culinary Management Training Program 

Known for attracting exceptional people who are passionate about service, our performance-driven environment prepares you to 

build a rewarding career in hospitality. Your first exposure is an intensive 4 months of rotational assignments in one of our 

restaurants. Because our managers come from all backgrounds and industries, you are not expected to be an expert on day one, 

but will be given many opportunities within a short period of time to show your strengths. From professional development 

workshops, to informal mentoring and guidance from your colleagues, we are creating well-rounded restaurateurs who are also 

savvy businesspeople. Outstanding graduates of our training program can earn the General Manager title in just a few years, and 

many General Managers in our company earn over $200K per year. Training occurs in select cities in California, Miami, and New 

York City, with subsequent assignments in markets all across the country, making relocation flexibility a must for consideration. 

Our management team search is focused on strong leaders who are dedicated to consistently driving high standards and 

achieving service excellence. Those who enjoy a small-company-feel, are adept at building relationships, and have a singleminded 

focus on delivering quality should apply. 

Email your résumé to Keith.Clancy@Hillstone.com. 

Recruiting for: Management Training Program - Culinary Management Training Program 

www.hillstone.com 

Keith Clancy HR Manager 147 South Beverly Drive Beverly Hills CA 90212 

keith.clancy@hillstone.com 

(602) 553-2111 

Sheamus Feeley Vice President of Product Development 

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HMS Host 

www.hmshost.com 

HMS Host is the North American arm of Autogrill S.p.A, the world's largest provider of food, beverage and retail services for 

travelers, and has been serving the needs of the traveling public for more than 112 years. 

Approved externship sites include Tampa, Seattle, and Minneapolis. For information on the externship, please visit 

http://www.hmshost.com/careers/interns/. 

Our international impact reaches across Europe and Asia Pacific, with restaurants and shops that offer familiar as well as unique 

brands and concepts, both in major airports and at highway travel plazas throughout the U.S. and Canada. The Autogrill Group 

has a strong presence in 43 countries with approximately 70,000 employees, managing more than 5,500 stores in over 1,200 

locations. It operates mainly through concessions: at airports, along motorways and in railway stations, with a selective presence 

at shopping malls, trade fairs, museums and other sites of cultural interest. Autogrill manages a portfolio of more than 350 quality 

brands, directly or under license. 

Recruiting for: Culinary Externs - Culinary Graduates 

Robert Bratton '93 Director, Culinary Operations 6905 Rockledge Drive Bethesda MD 20817 

robert.bratton@hmshost.com (240) 694-4203 

(240) 694-4628 

Sam Chandler Director, Human Resources 

sam.chandler@hmshost.com 

Hollywood Casino at Charles Town Races 

www.hollywoodcasinocharlestown.com 

Hollywood Casino at Charles Town Races is an incredibly exciting, friendly and totally entertaining place to work. We have over 

5,000 slots, 85 table games, and seven dining facilities. 

Recruiting for: Culinary Externs - Sous Chef - Specialty Certified Cooks - Fine Dining a la Carte Cooks - Master Cooks. 

Jessica Chambers Assistant Executive Chef 

jessica.chambers@pngaming.com 

Brian Collins '99 Executive Chef Post Office Box 551 Charles Town WV 25414 

(304) 724-4689 

brian.collins@pngaming.com (304) 724-4368 

Stacee de la Bastide '10 Chef de Cuisine 

stacee.delabastide@pngaming.com 

Philippe Soulat Pastry Chef 

philippe.soulat@pngaming.com 

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Hollywood Casino at Penn National Race Course 

www.hcpn.com 

Hollywood Casino at Penn National features a variety of entertainment options, including slots, table games, live thoroughbred and 

simulcast racing! 

One of 20-plus properties owned and operated by Penn National Gaming, Inc., the nation's third largest gaming company. Penn 

National has been chosen as one of Fortune's 100 Fastest Growing Companies. Penn National has also been named as "Best 

Management Restaurant Company" in Forbes Platinum 400. 

Hollywood Casino offers an array of dining options, including the Final Cut Steakhouse, the 400-seat Mountain View Terrace 

trackside restaurant, Skybox Sports Bar, as well as the Epic Buffet and Banquets for up to 100 people. 

For more information or to apply, please log onto www.hcpn.com. Select employment, select Hollywood Casino at Penn National 

and click search jobs. Questions? Contact Human Resources at 717-469-3214. 

Hollywood Casino is located about 15 minutes northeast of Harrisburg and 10 minutes north of Hershey off exit 80 of Interstate 81. 

Recruiting for: Culinary Externs - Cook 1 - Cook 2 - Pastry Cook 1 

Allan Rupert '95 Executive Chef 777 Hollywood Boulevard Grantville PA 17028 

(717) 469-3214 

allan.rupert@pngaming.com (717) 469-3459 

Mario Stanzione '99 Executive Pastry Chef 

maro.stanzione@pngaming.com 

Home Port and Beach Plum Restaurant 

The Beach Plum Inn & Restaurant is a small Inn with a 3-meal-a-day restaurant on seven acres overlooking the 300-year-old 

fishing village of Menemsha. Since 1930, The Home Port Restaurant has been serving traditional seafood fare in this fishing port 

on the island of Martha's Vineyard. Known for its lobster dinners and famed clam chowder, this waterfront restaurant is truly an 

iconic landmark. We utilize locally farmed produce and livestock, and the abundant local catch from the Menemsha fishing 

harbor. We source products responsibly with a strong emphasis on conservation. 

Recruiting for: Line Cooks - Sous Chefs - Front-of-the-House Management 

www.innsatmenemsha.com 

Sarah Nixon Proprietor 512 North Road Menemsha MA 02552 

stgnixon@mac.com 

(508) 645-9454 

Teddy Diggs '04 Executive Chef 

td74341@yahoo.com 

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Hyatt Hotels Corporation 

www.hyatt.jobs 

Hyatt is one of the most recognizable names in the hospitality industry. With its vast cultural and geographic diversity, Hyatt has 

many alternatives for ones success. Whether you’re interested in gaining valuable experience as an extern or a Corporate 

Management Trainee, beginning your career in an entry-level position, or challenging yourself as an accomplished professional, 

Hyatt offers exciting and rewarding career options in many different areas. There’s virtually no limit to where your ambition can 

take you in our world-class organization 

To be considered for an interview, please apply online before the Career Fair and then stop by the booth at Career Fair. To apply 

online, please visit www.hyatt.jobs; go to the "Campus" section (on the left hand side), click on “North America Recruiting 

Schedule” and then click on “CIA – Hyde Park.” 

Applicants for the Corporate Management Training program must have continuous authorization to work within the United States, 

a cumulative grade point average of 2.8 or greater, at least nine months of hospitality work experience, and a Bachelor’s Degree in 

Hospitality or a related field. An Associate’s degree is acceptable for candidates interested in the Culinary concentration of the 

Corporate Management Training program. 

Recruiting for: Culinary Externs - Corporate Management Trainee. (No baking and pastry opportunities available at this 

time.) 

Ronisha Goodwin Recruiting Manager 71 South Wacker Drive Chicago IL 60606 

ronisha.goodwin@hyatt.com 

(848) 391-3464 

David Didzunas Executive Chef - Hyatt Regency Orlando International Airport 

david.didzunas@hyatt.com 

Iron Hill Brewery and Restaurant 

www.ironhillbrewery.com 

Iron Hill Brewery & Restaurant is passionate about producing distinctive, full-flavored handcrafted beers, accompanied by freshfrom-scratch 

New American cuisine in a comfortable, casual atmosphere. We currently have 750 employees and 8 restaurants 

located in Delaware, Pennsylvania and New Jersey. Iron Hill has been voted one of the top 15 employers in Delaware for the last 

several years. 

Recruiting for: Culinary Externs - Sous Chefs 

David Anderson '93 Executive Chef 2502 West 6th Street Wilmington DE 19805 

da@ironhillbrewery.com (302) 888-2739 

(302) 652-4115 

David Foster '93 Head Chef 

davidf@ironhillbrewery.com 

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J. Alexander's Restaurants 

www.jalexanders.com 

A J. Alexander’s leader must have a thorough knowledge of food service. The manager will provide both leadership and strategic 

directions to the overall operation: plan, organize, direct, and coordinate the resources and activities. They must maintain a high 

level of guest’s satisfaction and standards; provide strong leadership; promote development and team building. The manager must 

also understand the financial objectives such as accounting, budgeting, cost control, inventory and banking methods. Preferred 

candidate will have full service, restaurant management experience to be considered. A college degree or culinary degree is 

preferred. Relocation and flexibility will contribute to the success of a J. Alexander’s leader. The vision of J. Alexander’s is simply 

to be the highest quality service and food provider in our industry. We do not take any shortcuts in product preparation. Providing 

our guests outstanding professional service, quality food and great value is our objective. More than just a set of words, this 

objective reflects what we are truly passionate about at J. Alexander’s. If these ideals values and requirements match your food 

and service aspirations, please visit our booth today. 

Recruiting for: Entry Level Front of the House Manager - Sous Chef/Assistant Kitchen Manager 

Wesley Suitt Management Recruiter 3401 West End Avenue - Suite 260 Nashville TN 37203 

wsuitt@jalexanders.com 

(615) 269-1900 

Kiawah Island Golf Resort - The Sanctuary at Kiawah 

www.kiawahresort.com 

Island Golf Resort 

Kiawah Island Golf Resort offers guests a multitude of amenities, including ten miles of wide, immaculate, ocean beach, 

complemented by the island’s river, meandering lagoons and pristine marshlands. For sports enthusiasts, there are five nationally 

ranked golf courses, including The Ocean Course, which will host the 2012 PGA Championship, two tennis centers, thirty miles of 

bicycle trails, and one of the largest Recreation Departments of any resort in the United States. Our guests can choose to stay in 

any of our more than five hundred privately owned villas and homes, or in The Sanctuary, our Forbes Five Star/AAA Five Diamond 

rated, ocean front hotel. Resort dining opportunities include seven year round restaurants and two seasonal poolside grills. For 

guests with need for catered events, two banquet kitchens offer unlimited culinary options and venues, from the hotel, to ocean 

front, to golf clubhouses, to the Kiawah River. 

With the opening of The Sanctuary, seven years ago, Kiawah Island Golf Resort added the option of a luxury, oceanfront, 255room 

hotel, dedicated to providing the highest level of guest service and satisfaction. Having achieved both the Forbes Five Star 

and AAA Five Diamond awards, The Sanctuary is recognized as one of the finest hotels in the United States. The Hotel includes 

a Forbes Five Star steakhouse, the only one in the country, and a three meal dining option, both overlooking the Atlantic Ocean. 

In addition to a seasonal poolside grill, hotel guests can choose to enjoy In-Room dining or casual service in the hotel’s Lobby 

Lounge. Over 16,000 square feet of conference space provide an additional option for corporate guests or weddings. 

2011 Accolades and Awards: Five Star Award – Forbes Travel Guide; Five Diamond Award – American Automobile Association; 

Top U.S. Resort (#1) – Golf World Magazine; Top U.S. Golf Resort (#2) – Conde Nast Traveler; America’s Toughest Course (The 

Ocean Course) – Golf Digest; Top Resorts on the U.S. Mainland (#3) – Conde Nast Traveler; Top Family Resorts in America (#1) 

– Travel + Leisure; Best Hotel Spas in America (#2) – Travel + Leisure; Certified Audubon Cooperative Sanctuary – Audubon 

International; Best of Award of Excellence (Ocean Room) – Wine Spectator; Best Down Home Cookery (Jasmine Porch) – Andrew 

Harper’s Hideaway Report; Only Forbes Four Star/AAA Four Diamond Steakhouse in the U.S. – Ocean Room. 

Recruiting for: Culinary Externs - Baking and Pastry Externs - Full-Time General Culinary and Baking & Pastry Positions. 

Margaret Harris Senior Recruiting Manager One Sanctuary Beach Drive Kiawah Island SC 29455 

margaret_harris@kiawahresort.com (843) 768-2700 

(843) 768-6061 

Jonathan Banta Chef de Cuisine - The Atlantic Room 

jonathan_banta@kiawahresort.com 

Lawrence Brubaker Executive Pastry Chef - The Sanctuary 

lawrence_brubaker@kiawahresort.com 

Ryley McGillis Chef de Cuisine - Jasmine Porch 

ryley_mcgillis@kiawahresort.com 

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Kingsmill Resort 

www.kingsmill.com 

Kingsmill Resort and Spa, one of the Xanterra Resorts, is located in Williamsburg, Virginia. We operate four full service 

restaurants from casual family cuisine to fine dining as well as a retail coffee shop. Kingsmill boasts a complete banquets 

department that can suit the needs of functions ranging between 10 and 500. Our pastry shop brings to life the sweet creations 

enjoyed through the food and beverage outlets. Kingsmill Resort and Spa is a Four-Diamond, Preferred Resort. 

Recruiting for: Culinary Externs (Spring through December) - Baking and Pastry Externs (Spring) - Culinary and Back-ofthe-House 

Staff. 

Uwe Schluszas Executive Pastry Chef 1010 Kingsmill Road Williamsburg VA 23185 

uweschluszas@kingsmill.com (757) 253-8213 

(757) 564-5303 

Korman Marketing Group 

www.kmgjobs.com 

Private Guest Ranch: 18,000 acre ranch in southwest Montana. Three meal kitchen with offsite catering. Scratch kitchen with inhouse 

pastry, charcuterie, etc. Multiple VIP events with a wide range of menus. Invitation-only for guests, ensures full house 

every day. 

Recruiting for: Culinary Externs 

Frank Givens Senior Vice President/GM 

dterry@kormanmarketing.com 

Dana Terry Director, Human Resources 1188 N. 15th Avenue - Suite 4 Bozeman MT 59715 

dterry@kormanmarketing.com (406) 556-2757 

(406) 556-0691 

L'Auberge Casino Resort 

L’Auberge is located on 242 acres of land in Lake Charles, LA, two hours from the Houston metropolitan area. The property 

includes a 26-story hotel complex with approximately 1,000 spacious rooms and suites; an 18-hole golf course; 26,000 square feet 

of meeting space, including a business center and conference registration area; two resort swimming pools, lazy river and private 

cabana courtyard; full service salon and spa and cardio fitness center; retail stores; 10 innovative dining outlets; and top-name 

entertainment. The casino features 30,000 square feet of Vegas-like gaming action with 63 table games and more than 1,600 slot 

machines. 

Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chefs - Room Chefs - Lead Cooks - Cooks - Prep 

Cooks - Restaurant Supervisors - Restaurant Managers 

William Foltz Pastry Chef 

william.foltz@ldlmail.com 

Gerard Gulla '91 Room Chef - Buffet 

gerard.gulla@ldlmail.com 

Tiffany Hudson HR Recruiter 777 Avenue L'Auberge Lake Charles LA 70601 

tiffany.hudson@ldlmail.com (337) 395-7777 

(337) 395-7749 

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Lindblad Expeditions 

www.expeditions.com 

Lindblad Expeditions is the country’s leading expedition travel company, pioneering expedition travel to remote and pristine places 

around the globe such as Antarctica, the Arctic, Galapagos, Baja California and beyond. Celebrating nearly 50 years of expedition 

excellence, we have recently partnered with the National Geographic Society to expand offerings to our 15,000 guests that join 

Lindblad Expeditions each year, inspiring our guests and the wider population to explore and care about the planet. Lindblad 

Expeditions has been the recipient of numerous travel and environmental awards. Based in New York, with an office in Seattle, 

Lindblad Expeditions has more than 150 full-time employees, as well as, a long roster of acclaimed naturalists and expedition 

leaders based around the world from which we staff our expeditions. 

Recruiting for: Pantry Chef - Assistant Chef - Head Chef 

Tanya Kroum Shipboard Employment Specialist 1415 Western Avenue - Suite 700 Seattle WA 98101 

(206) 403-1500 

tanyak@expeditions.com (206) 403-1501 

Billie McCaslin Human Resources Manager 

billiejom@expeditions.com 

Bruce Tschampel Director of Shipboard Services 

brucet@expeditions.com 

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Loews Miami Beach Hotel 

www.loewshotels.com 

Loews Hotel - Headquartered in New York City - owns and/or operates 17 hotels and resorts in the U.S. and Canada. Located in 

major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond 

Four Diamond standards to delight guests with a supremely comfortable, uniquely local and vibrant travel experience. Loews 

boasts some of the industry's most innovative and successful travel programs, including Loews Loves Kids for families and Loews 

Loves Pets for discerning animals on the road. 

Loews Miami Beach Hotel - flaunting a "SoBe style" fusion of cosmopolitan and Art Deco influences - creates beachfront elegance 

for the authentically hip. Located in the "heart" of South Beach, the hotel showcases 790 stylish rooms and suites, a palm tree 

lined promenade, oceanfront sparkling pool, more than 65,000 square feet of meeting and function space, Elemis Spa and Fitness 

Center and seven restaurants and bars. 

Preston's Brasserie: A breathtaking oceanfront setting, serving a mix of traditional fare flavored with a "Florribbean" flair. These 

dishes combined with an infusion of uniquely local Miami flavors give our guests a truly fresh, healthy and delicious experience. 

Sushi Sobe: Our newest addition, located in the lobby, this sushi bar and lounge serves traditional sushi favorites with our own 

South Beach touch. Complete with its very own dessert menu of Asian-inspired treats and a cocktail menu which includes sake 

specials and more. 

Hemisphere Lounge: Conversation, cocktails, live music and a savory BYTES menu flow in the fashionable atmosphere. A 

refined place to enjoy the perfect martini, with a list of over 240 combinations along with "Loews Signature Cocktails," you are sure 

to find a new favorite." 

SoBe Scoops offers a variety of sweet treats from ice cream, sorbet and gelatos, with great topping choices, to homemade bakery 

treats and a candy wall. Featuring traditional Haagen Daz favorites, Graeters and special flavors created by our very own pastry 

chefs, as well as sundaes, shakes, smoothies and daily specials, there is something for the entire family to enjoy. 

Loews Miami Beach Hotel Awards: AAA Four Diamond - Expedia Insider's Select Award - Meetings & Conventions Gold Key 

Award - Meetings & Conventions Gold Platter Award - Mobil Four-Star - Hotel of the Year given by Loews Hotels. Voted Number 

One Luxury Resort for customer satisfaction by Market Metrix Hospitality Industry. 

Recruiting for: Culinary Externs - Baking & Pastry Externs 

Zachary Dallessandro Executive Sous Chef 

zdallessandro@loewshotels.com 

Altagracia Gomez Recruitment Supervisor 1601 Collins Avenue Miami Beach FL 33139 

altagraciagomez@loewshotels.com (305) 604-5425 

(305) 604-5423 

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Lyons Group 

www.bostonbestevents.com 

Lyons Group is an entertainment, food and beverage development company formed in 1981 by Patrick Lyons and Edward 

Sparks. Currently, the company owns and operates some thirty venues in the Boston area, Mohegan Sun Casino in Uncasville, 

Connecticut and soon in Rosemont Park, IL. Each brand has been conceived, built, marketed and operated by our group. Our 

impressive list of properties range from top-notch eateries such as Towne Stove & Spirits, Sonsie, Scampo, Harvard Gardens and 

Jasper White's Summer Shack to the most popular and world famous entertainment destinations such as Alibi Bar & Lounge, Ultra 

88 Night Club, Kings, Game On and Lucky's Lounge. Lyons Group was co-founder and co-creator of the House of Blues with 

Isaac Tigrett, started in Cambridge, MA in 1992. The company was also involved in the introduction of Hard Rock Café to the 

USA east of the Mississippi in 1985. Our company specializes in evaluating a marketplace and developing a business concept 

appropriate to that specific market. Currently, our expansion focus is on fine-dining, Kings Bowling Lanes, Game On Sport Café, 

Jasper White's Summer Shack (a casual New England seafood restaurant), Lucky's Lounge (a rat pack style lounge and bar) and 

Sonsie (a world bistro). Our personnel are experienced at site selection, construction management, operations, marketing and 

financial controls of all types of food, beverage and entertainment businesses. 

Recruiting for: Culinary Externs (Sonsie, Harvard Gardens, Lucky's Lounge) - General Manager (Kings - Chicago) - 

Executive Chef (Kings Chicago) - FOH Managers and Sous Chefs (Boston) - 

Greg Hamm Human Resources Director 800 Boylston Street - Suite 1400 Boston MA 02199 8052 

ghamm@lyonsgroup.com (617) 262-2605 

(617) 252-3943 

Josh Rossmeisl Kings Operations General Manager 

Magnolia Bakery 

www.magnoliabakery.com 

Magnolia Bakery opened in the summer of 1996 on a quiet corner in the heart of New York City's Greenwich Village. It was 

envisioned as a cozy, old-fashioned shop where people could come for coffee and something sweet. With its vintage American 

desserts and decor, customers often remark that walking into the Bakery is like taking a step back in time. In 2007, the original 

owner decided to pass her oven mitts to a new family she felt would maintain the integrity of what had become an iconic brand. 

And so, Steve Abrams, a veteran NYC restaurateur and consultant along with his wife and daughter, took over the Bakery. Since 

then they have slowly and thoughtfully expanded from one shop to six. 

Recruiting for: Baking & Pastry Externs - Bakers - Cake Icers - Prep Cooks - Managers 

Kerin Doran Director of Operations 

kerin@magnoliabakery.com 

Andrea Gillespie Human Resource Director 1841 Broadway - Suite 1111 New York NY 10023 

andrea@magnoliabakery.com (212) 265-2777 

(646) 349-1757 

Abigail Joslyn '07, '08 General Manager 

abigail@magnoliabakery.com 


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Marcus Hotels and Resorts 

www.marcushotels.com 

Marcus Hotels and Resorts is an exciting and growing organization that has gained the utmost respect of the traveling public and 

local community because of the quality of service offered by our associates. In becoming a part of our associate team, you can 

take particular pride in knowing that you are an associate with one of the finest hotel and resort organizations in America. As our 

Philosophy states, "We take great pride in our dedicated management teams and associates and will continue to develop their 

potential and skills at all levels within our organization. We believe in rewarding outstanding performance, and in promoting from 

within to develop a culture of high expectation and achievements, as well as a solid base of highly qualified associates. We will 

remain a quality-minded corporation, dedicated to upholding our corporate slogan People Pleasing People. ..." 

Recruiting for: Line Cooks - Pastry Cooks 

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Latoya Fason Market Staffing Manager 100 East Wisconsin Avenue - Suite 1900 Milwaukee WI 53202 

(414) 298-3119 

latoyafason@hiltonmilwaukee.com (414) 390-3835 

Robert Fedorko Milwaukee Market Executive Chef 

robertfedorko@hiltonmilwaukee.com 

Brian Frakes Executive Chef 

brianfrakes@thepfisterhotel.com 

David Zakroczymski Executive Chef 

davidzakroczymski@intercontinentalmilwaukee 

.com 



Marriott International and The Ritz-Carlton 

www.careers.marriott.com 

Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've 

found a place where you define what success means to you, and we help make it happen. It's where you'll be given the building 

blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let 

you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from 

Marriott Hotels, JW Marriott, Renaissance, and The Ritz‑Carlton all offering World Class Cuisine. You'll work alongside ladies and 

gentlemen who share your enthusiasm about your hotel employment within one of our Marriott brands. And you'll discover 

hospitality jobs that offer growth and promotions that will let you experience the career of a lifetime. Whether you're applying for 

your first hospitality job or you are a career professional, Marriott offers success you can experience. We invite you 

to......Consider Marriott as you career destination. 

All interested candidates must post their resume in advance at http://collegejobs.marriott.com. Feel free send an email message 

after posting to janet.bachtel@marriott.com to verify your information has been processed through the system. Join our Team for 

an Informational Session on Monday, November 7, at 9 PM in the Multi‑Purpose Room at the Student Recreation Center. 

We are seeking candidates for the 2012 Management Development Program who will graduate by June 2012. Opportunities for 

MDPs are available in multiple brands in Marriott International, in the areas of Culinary, other Food & Beverage, Rooms & Related, 

and Sales. Your training will be geared toward the specific position/brand for which you are hired. We are seeking individuals with 

the college education, industry work experience and previous leadership experience. Candidates must also be open to relocation 

as an opportunity of interest may not be available in your desired location. Selection for MDP candidates will close on November 

4, 2011. 

Candidates for externship will be considered for opportunities for approved sites. The following properties have made us aware 

they are currently seeking candidates. This list may grow; so please stop by the booth even if you don't see the location you're 

interested in listed. Culinary Externs: The Ritz‑Carlton Buckhead, Atlanta, GA; The Ritz‑Carlton Philadelphia, Philadelphia, PA; 

Both Culinary Externs and Baking & Pastry Externs: JW Desert Ridge Resort & Spa, Phoenix,AZ; Camelback Inn, A JW Resort & 

Spa, Scottsdale, AZ; Orlando World Center Marriott, Orlando, FL; The Ritz‑Carlton Dove Mountain, Tucson, AZ; New Orleans 

Marriott; JW Orlando Grande Lakes,Orlando, FL; JW San Antonio Hill Country, San Antonio, TX. 

Recruiting for: CA and B&P Externs at approved Marriott or Ritz-Carlton sites. Limited MDP positions - must be ready 

and willing to relocate. Interested candidates MUST register their information prior to Career Fair at: 

http://collegejobs.marriott.com 

Janet Bachtel Manager, University Relations 10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817 

(573) 873-5393 

janet.bachtel@marriott.com (301) 644-8268 

Brian Archibald Senior Sous Chef - JW Camelback Inn - 

Phoenix 

Mark Beaupre '84 Director F&B/Orlando World Center Marriott 

Greg Picard Executive Chef - Orlando Marriott World Center 

Oliver Reschreiter Executive Chef - JW Dessert Ridge - Phoenix 

Sean Woods '92 Executive Chef -Ritz-Carlton Grande Lakes 

sean.woods@ritzcarlton.com 

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Metz Culinary Management 

www.metzltd.com 

We are a regional food service management company with a focus on quality food and personalized service. Our company 

provides dining services for schools, colleges, and healthcare locations in seven states currently servicing over 150 clients. We 

are also affiliated with some of the most recognizable brands in the restaurant industry including T.G.I. Fridays, Ruth's Chris Steak 

House, Wolfgang Puck, and Krispy Kreme Doughnuts to name a few. If you are looking for a company that offers diversity in its 

concepts and cares about its team; then look no further. Stop by our booth and see all we have to offer. 

Recruiting for: Chef Managers - Executive Chefs for Dining Service Accounts - General and Assistant Managers and 

Executive Chefs for Restaurant Operations 

Cheryl McCann Vice President of Human Resources Two Woodland Drive Dallas PA 18612 

cmccann@metzcorp.com (570) 674-8727 

(570) 675-9424 

Ryan McNulty Director of Culinary Development 

rmcnulty@metzcorp.com 

Miramont Country Club 

www.miramont.cc 

Miramont County Club is unique in the remarkable quality of it's classic architecture, championship golf course, and the relaxed, 

refined lifestyle it offers homeowners and members. The Club features two fabulous restaurants and a beautiful 300-seat 

ballroom. Scratch kitchen - everything is made in house. Five star standards. 

Recruiting for: Culilnary Externs - Baking & Pastry Externs - Graduates for Culinary and Baking & Pastry Positions. 

Todd Rogers '82 Executive Chef 1 Miramont Blvd. Bryan TX 77802 

rogers@miramont.cc (979) 774-7474 

(979) 209-2388 

JiYoung Daily '04 Pastry Chef 

daily@miramont.cc 

Mohonk Mountain House 

www.mohonk.com 

Mohonk Mountain House is a Victorian-styled, Full American Plan Resort, featuring American cuisine. The kitchen is directed by 

Executive Chef James Palmeri and Executive Sous Chef Anthony Verni. Breakfast and lunch are buffet. Summer guests may 

choose from three venues for dinner: a fully served meal; a dining festival with cooking stations; or outdoor dining at The 

Granary. Meal capacity is 1100 plates. A full service dinner is provided in the winter. Employee benefits include use of most 

recreational facilities at no charge. 

Recruiting for: Culinary Externs - Baking and Pastry Externs - Seasonal positions for 2011, possibly year round Cooks, 

Garde Manger, and Pastry Cooks. 

Shawn Clark Employment Manager 1000 Mountain Rest Road New Paltz NY 12561 

(845) 256-2089 

sclark@mohonk.com (845) 256-2049 

James Palmeri Executive Chef 

jpalmeri@mohonk.com 

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Montammy Golf Club 

www.montammy.com 

Montammy Golf Club is a private club in Alpine, NJ. We offer a variety of food and beverage services. We offer a la carte, 

catering, pool service, sports bar, and limited off-premise catering. 

Recruiting for: Cooks - Pastry Cooks - Prep Cooks - Roudsman 

Eric LeVine '90 Executive Chef Route 9W Alpine NJ 07620 

cheferic@montammy.com (201) 768-9000 

(201) 768-2209 

National Association of Catering Executives (NACE) 

www.naceny.com 

We are looking for students wishing to join an organization that gives them exposure to every major director of catering in New 

York City and the Greater New York area - Long Island, Westchester, Brooklyn, and Queens. Our membership is comprised of 

catering sales executives, executive chefs, food and beverage directors, students, and professional vendors. 

Recruiting for: Members for professional organization. 

Charlie Barrett Director of Catering Sales 1535 Broadway New York NY 10036 

charlie.barrett@marriott.com (212) 704-8886 

(212) 704-8981 

Nemacolin Woodlands Resort 

www.nemacolin.com 

Nemacolin Woodlands is one of North America's premier resort destinations. Situated on nearly 2,000 acres, the Forbes Four-Star 

and AAA Four-Diamond resort features 320 luxurious guestrooms, suites, townhouses, and private luxury homes, including the 

Forbes Five-Star, AAA Five-Diamond, Falling Rock boutique hotel and clubhouse. In addition to the internationally acclaimed 

Woodlands Spa, the resort offers 36 holes of golf on two championship courses—the Pete Dye designed Mystic Rock and the 

traditional Links Course. For shooting of another sort, guests should visit our 30-station Shooting Academy, a sporting clays 

facility situated on 140 acres complete with a spacious lodge. Trail rides are available at the Equestrian Center, or for a more 

rugged trail experience, there’s the JEEP® Off Road Driving Academy offering guests the ultimate in off road adventures. For 

shoppers there are 14 specialty shops, plus nearby Uniontown boasts the ultimate outdoor store, Woodlands World. As the 

seasons change, our ski facilities for both downhill and cross-country enthusiasts, snowboarders and snow tubers kick into high 

gear, or for a different winter experience visitors can enjoy dog sledding. Nemacolin Woodlands also boasts an impressive 

collection of 15 restaurants and lounges, including the Forbes Five Star, AAA Five Diamond, Lautrec as well as a multi-million 

dollar art collection. For meetings and events, Nemacolin Woodlands offers 31,000 square feet of meeting and banquet facilities 

including four ballrooms, a 200-seat lecture hall, and 24 meeting rooms - making Nemacolin Woodlands the ideal setting for 

functions ranging from weddings to sales meetings. For those guests arriving by air, our on-property private airfield with 3,900foot 

airstrip is available. 

Nemacolin Woodlands Resort is one of only six resorts in the world to have Forbes 5 Star Award for lodging and dining. Our 

flagship restaurant, Lautrec, is 5 Star and 5 Diamond. 

Recruiting for: Culinary Externs - Baking & Pastry Externs: Lautrec - 5 Star/5 Diamond; Aqueous - 5 Star Hotel/4 

Diamond Dining. 

Brent Wertz '88 Vice President of F&B - Executive Chef 1001 Lafayette Drive Farmington PA 15437 

brent.wertz@nemacolin.com (724) 329-6464 

(724) 329-6643 

Sean Eckman Executive Sous Chef 

sean.eckman@nemacolin.com 

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NORDSTROM 

www.nordstrom.com 

Nordstrom has 87 restaurants and 100 specialty coffee bars. Each of our operations is located in our retail stores and all locations 

are committed to providing the same quality, service and value that has put Nordstrom at the top of the service industry. By 

becoming part of our team you will enjoy a positive work environment, the opportunity to grow with the company, benefits ranging 

from health coverage and a 401(k) plan to vacation pay and a merchandise discount. We are an equal opportunity employer 

committed to providing a diverse environment. You'll find that working at Nordstrom isn't just another job, it's a career. 

Recruiting for: Restaurant General Managers - Assistant Restaurant Managers - Sous Chefs - Chefs - Hourly Positions in 

both FOH and BOH. 

Stacey Bullock NE Regional Restaurant Manager 501 Garden State Plaza Paramus NJ 07652 

stacey.bullock@nordstrom.com 

(786) 512-9688 

Michael Lyle Northeast Regional Chef 

michael.lyle@nordstrom.com 

Northstar Café 

We operate four award winning restaurants. Each Northstar Cafe is unique, but all are fast-paced, extremely popular restaurants 

that regularly serve more than 800 guests a day. Our cuisine is literally rooted in our Ohio soil. Working with dozens of local and 

organic producers, our entire menu, including our pastries and breads are prepared from scratch in beautiful, open kitchens. 

Northstar Cafe strives to bring together caring, intelligent people with demonstrated leadership ability, optimism, and a relentless 

drive to succeed. We have kitchen and dining room management positions available. Our strong management culture is one of a 

kind. We provide our new managers with four months of formal training, followed by ongoing performance-based coaching in an 

exciting, challenging, and entrepreneurial work environment. 

Northstar, founded in Ohio’s vibrant state capital of Columbus, is a rapidly growing restaurant company known for it’s exceptional, 

ingredient driven cuisine, fantastic design, uncommon values, and remarkably friendly people. Our team is full of extraordinary 

people, and we share the singular goal of ensuring that Northstar remains a vibrant, progressive, and inspiring restaurant 

company. Around here, making others happy just comes with the job description. If you love food, and want to change the world, 

here’s your chance to make a career of it. You’ll work hard, but the job comes with more than a few perks, including excellent 

salaries, and industry-leading benefits. 

Recruiting for: Managing Partner 

www.thenorthstarcafe.com 

Kevin Malhame Founder 4215 North High Street Columbus OH 43214 

kevin@thenorthstarcafe.com (614) 774-9474 

(614) 263-0505 

Heather Moore Managing Partner 

heatherm@thenorthstarcafe.com 

Leigh Nordin Managing Partner 

leighn@thenorthstarcafe.com 

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Omni Bedford Springs Resort & Spa 

www.omnibedfordsprings.com 

The Omni Bedford Springs Resort & Spa is a 2,200-acre luxury hideaway located in Pennsylvania’s scenic Allegheny Mountain 

region. The 216-room resort surrounds eight natural mineral springs which serve as the foundation for its world-class Springs 

Eternal Spa – one of only a handful of spas in the U.S. to utilize natural spring water in all of its treatments. Over the past 200 

years, Bedford Springs has served as a meeting place for numerous U.S. presidents and dignitaries. The resort features a 

phenomenal range of amenities and activities, including an indoor spring-fed swimming pool; award-winning golf course; and 

casual and fine dining options from renowned Chef David Noto. In addition, guests can enjoy mountain nature trails for hiking and 

biking, fly fishing, volleyball, tennis and more. 

Recruiting for: Culinary Externs - Baking & Pastry Externs 

Juliet Dietz Director of Human Resources 2138 Route 220 Bedford PA 15522 

jdeitz@omnihotels.com (814) 624-5626 

(814) 624-5650 

David Noto '91 Executive Chef 

dnoto@omnihotels.com 

Omni Mount Washington Resort 

As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in 

ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every 

sense with enchanting music, refined dining and luxurious décor. The resort includes the Omni Mount Washington Hotel with 200 

guest rooms, the Omni Bretton Arms Inn with 34 guest rooms as well as a motor lodge and townhomes. We also have a full 

service Spa and 30,000 square feet of meeting space. Our food and beverage outlets range from casual to fine dining in order to 

provide an ideal experience for all of our guests. 

. 

www.mtwashington.com 

Recruiting for: All culinary positions from entry level to experienced. Baking and pastry positions are available as well. 

Linda Gauthier Human Resources Director 

Jeffrey Snelling Employment Coordinator 

Eddie Swetz Executive Chef 310 Mount Washington Hotel Road Bretton Woods NH 03575 

kakelly@omnihotels.com 

(603) 278-1000 

Patina Restaurant Group 

www.patinagroup.com 

Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our 

customers with outstanding and memorable dining experiences that include exceptional food and genuine hospitality. Learn about 

our legendary restaurants, luxury catering at premier events and venues, and innovative dining experiences in unexpected 

places. With a passion for all things culinary, our dynamic professional staff brings its world-class talents to the table everyday. 

Unlimited opportunities are available for talented and dedicated individuals. 

Recruiting for: Culinary Externs - Cooks - Sous Chefs - Entry Level Front-of-the-House Managers - Servers - Back 

Servers - Kitchen Servers 

Frank Marino Recruitment Manager - Patina East Coast 120 West 45th Street - 16th Floor New York NY 10036 

fmarino@patinagroup.com (212) 789-8215 

(212) 239-2584 

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The Peninsula Beverly Hills 

www.peninsula.com 

Resembling a gracious private residence, The Peninsula Beverly Hills is a Forbes 5 Star, AAA 5 Diamond hotel and restaurant 

property that caters to an elite Hollywood and international clientele. The Peninsula Beverly Hills offers luxuriously appointed 

rooms, suites and private villas nestled amid lush gardens to the most discerning of travelers. Various dining venues offers 

sophistication to casual elegance. 

Recruiting for: Culinary Externs - Culinary and baking and pastry positions for Graduates. 

James Overbaugh '89 Executive Director F&B Operations 9882 South Santa Monica Boulevard Beverly Hills CA 90212 

jamesoverbaugh@peninsula.com (310) 551-2888 

(310) 788-2350 

PGA National Resort and Spa 

www.pgaresort.com 

PGA National Resort & Spa is designed to deliver a luxurious championship experience, and the resort's recent revitalization will 

redefine your expectations. 379 beautifully appointed rooms, suites and cottages create a sense of home, and our attention to 

detail answers every desire. Seven onsite restaurants and lounges, from the fine steaks and seafood at Ironwood Grille to the 

crisp fare of Wave Grill, a 39,000-square-foot, self-contained conference wing, featuring 23 stylish and modern meeting rooms. 

Five tournament-ready golf courses, designed by Nicklaus, Palmer, the Fazios, and Karl Litten, considered among the best layouts 

in Florida. A 40,000-square-foot European spa, featuring a diverse menu of treatments, heated outdoor mineral pools, a beauty 

salon, a relaxing café, and lounge areas. Health & Racquet Club, offering 19 Har-Tru tennis courts, free weight and 

cardiovascular exercise rooms, Pilates, aerobic and ballet studios, and personal training. Nine sparkling pools, including a lap 

pool, main pool, and soothing whirlpools. As a designated Florida Green Lodge by the Florida Department of Environmental 

Protection since 2007, PGA National Resort & Spa annually improves on and expands its environmental program each year. As a 

golf resort, it is imperative to embrace sustainable business practices for the benefit and enjoyment of our guests, employees and 

community for years to come. Learn more about our Green Initiatives. • AAA Four Diamond Award • Meetings and Conventions 

Gold Key Award • The Spa at PGA National Selected as "Top 10 Best for Golf" in Prestigious SpaFinder Readers' Choice 

Awards - October 19, 2010 • PGA National Wins National Meetings and Golf Awards - June 6, 2011 • PGA National named No. 1 

Golf Resort in Florida by About.com • PGA National Vaults 39 Spots to 49th Nationally in Golfweek's 'Best Resort Courses' - 

October 18, 2010 • PGA National Named to Premier Resorts list by Golf Magazine – February 2010 • PGA National Named a Top 

50 Resort by Golfworld – November 2009 • PGA National Golf Academy rated as one of the top practice facilities in the U.S. by 

Golf Digest. 

Recruiting for: Culinary 

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Gordon Maybury Executive Chef 400 Avenue of the Champions Palm Beach Gardens FL 33418 

gordon.maybury@pgaresort.com 

(561) 352-1737 



Pinehurst Resort and Country Club 

www.pinehurst.com 

The majestic pines towering over historic Pinehurst rustle and softly whisper the legends of golfers like Jack Nicklaus, Payne 

Stewart and those who have gone before and experienced one of America's greatest golf courses and premier resorts. 

Nestled among the Sandhills of North Carolina, Pinehurst resort invites you to become part of its history and to experience 

southern hospitality, elegant accommodations, luxury spa facilities, family recreational activities, and of course, any one of their 

eight pristine world-class golf courses. In addition to offering one of the finest golf experiences in the country, Pinehurst also 

provides world-class spa and tennis vacations, as well as fun-filled family vacation packages. 

The stories of champions and the traditions of championship golf have been created at Pinehurst since 1898. As the site of more 

championships than any other golf course in the country, most recently, this historic North Carolina resort played host to the 2005 

U.S. Open. 

Recruiting for: Culinary Externs - Baking & Pastry Externs - for Spring 2012 

Chip Ashman Human Resources Manager P.O. Box 4000 Pinehurst NC 28374 

chip.ashman@pinehurst.com (910) 235-8176 

(910) 235-8174 

Matt Avery Pastry Chef 

matt.avery@pinehurst.com 

Roaring Gap Club - North Carolina 

www.roaringgapclub.com 

The Roaring Gap Club was founded in 1894 by a group of wealthy industrialists.“To the early mountaineers, Roaring Gap was the 

area between two peaks of the Blue Ridge that amplified the roar of the wind…”, but to those who spend their summers here, 

many every summer of their lives, Roaring Gap is a part of them. The Employees at the Roaring Gap Club have a unique 

opportunity to become part of a rich, long-lasting tradition of Ladies and Gentlemen serving Ladies and Gentlemen. 

The Roaring Gap Club values its most recognized asset—Our Employees. As an employee of the Roaring Gap Club, you will find 

the club is continuously making efforts to upgrade the working and living facilities of its employees. Recent renovations 

include new additional work space and new appliances in the club’s kitchens, complete renovations of the Golf Grille, Pro Shop, 

Tennis Shop and dining rooms. The employee houses and lodge have recently undergone major renovations including a new roof, 

hardwood floors, heating and air conditioning and a state of the art fire detection and suppression system. Furniture and 

appliances are continuously being upgraded. Employment at the club includes (at no cost to the employee): private housing or 

semiprivate lodge rooms. Quality staff meals are provided for both lunch and dinner by the club’s Chefs. Employees also have 

access to the club’s recreation facilities at no charge. 

• 18 hole Donald Ross designed golf course and driving range 

• Tennis Center includes 6 clay courts, 1 har-tru court and 1 platform paddle tennis 

• State of the art Nautilus fitness center and weight room 

• Heated swimming pool 

• 57 acre Lake Louise provides access to catch and release fishing, canoes, kayaks and a white sand swimming beach 

• Basketball court and playground 

• Picnic and grill areas 

Recruiting for: Culinary Externs (Summer 2012: May through Labor Day) 

Steve Plummer General Manager P.O. Box 129 Roaring Gap NC 28668 

splummer@roaringgapclub.com (336) 363-2211 

(336) 363-2758 

Debbie Plummer Recruiter 

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Ruby Tuesday, Inc. 

www.rubytuesday.com 

Culinary Culture is a corner stone to the New Ruby Tuesday. Within the last year, we have reorganized our restaurants and our 

brand to focus on being able to change American dining. With dedication, passion, and energy, we can accomplish this goal but 

we need you and your culinary passion to join us on our journey. 

Recruiting for: Culinary Managers - Guest Service Managers 

Paul Moran Senior Regional Partner 

pmoran@rubytuesday.com 

Dan Savoca Operating Partner 150 West Church Avenue Maryville TN 37801 

dsavoca@rubytuesday.com 

(865) 379-5751 

SAGE Dining Services, Inc. 

Come join a dynamic, high-growth company that is a recognized leader in the food service industry. SAGE Dining Services®, Inc. 

is the nation's leading provider of sustainable dining services and gourmet catering for independent schools and private colleges. 

SAGE also provides dining services to a select number of convents. long-term care facilities and conference centers. 

SAGE is an independent, management-owned company whose growth is powered by the talents of incredible managers. Since 

the creation in 1990, SAGE has grown by providing clients with personal attention, superior service, and unbelievable food, while 

providing the management team a fun work environment, and opportunities for personal and professional growth. 

Come join the fastest growing team of food service professionals.® 

www.sagedining.com 

Recruiting for: Executive Chefs - Food Service Directors - Assistant Food Service Directors - Lead Cooks. Up-to-date 

listings available on website. 

Tom Ankner '98 District Manager 

t.ankner@sagedining.com 

Jim Dermody District Manager 

dermody@sagedining.com 

Gary Fugman District Manager 

gary@sagedining.com 

Marcel Gallo '86 Vice President 1402 York Road - Suite 100 Lutherville MD 21093 

marcel@sagedining.com 

(410) 339-3950 

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Sea Island Company 

Sea Island continues to enjoy an exceptional reputation in the resort industry, in part due to having the same family ownership and 

management since 1928, and in part due to the recent complete physical renaissance of the entire resort. Recent accolades such 

as being named "Number One Golf Resort" in the United States by Golf Digest, The Georgian Room at The Cloister being named 

as one of the 20 Best New Restaurants in North America by Esquire and having The Lodge at Sea Island continue to win Mobil 

Five-Star and AAA Five Diamond status illustrate our commitment to our vision of being known as the "finest resort and resort 

community in the world." This commitment is reflected not only at The Cloister and The Lodge at Sea Island, with their world-class 

amenities, but in our gracious hospitality, which remains the bedrock of our company. Our employees have always been our 

greatest asset. Our dedication to recruit, train and retain the finest staff is a key corporate commitment. A competitive benefit 

program, training and development opportunities and industry-competitive wages, all provided in a rewarding, pride-filled work 

place, combine so that we can continue to fulfill this commitment to our employees and to our future. 

Please visit our website www.seaisland.com and click on the "careers" link located at the bottom center of the page. You may 

browse all open positions, view job descriptions for each and complete the online application. 

Sea Island Company assists with housing for externs and uniforms are provided and laundered! 

Thank you for your interest in the Sea Island Company! 

Recruiting for: Culinary Externs - B&P Externs - All Level Cook Positions - Baking & Pastry Positions. 

www.seaisland.com 

David Carrier Executive Sous Chef 100 Salt Marsh Drive St. Simons Island GA 31522 

davidcarrier@seaisland.com 

(912) 638-3611 

Ryan McLoughlin '10, '11 Outlet Supervisor 

ryanmcloughlin@seaisland.com 

Daniel Zeal '03 Chef de Cuisine 

danielzeal@seaisland.com 

Seneca Gaming Corporation 

www.senecagamingcorporation.com 

If you are looking for a fun and exciting career opportunity, look no further than Western New York's premier casinos: Seneca 

Niagara Casino and Hotel, Seneca Allegany Casino and Hotel, and Seneca Buffalo Creek Casino. In our culinary departments, 

we have over 140 cooks, 14 sous chefs, 8 room chefs,and 3 executive staff. We have high volume, fine dining, banquets, and a 

bake shop. 

Recruiting for: Culinary Externs (at Niagara and Allegany) - Culinary Cook 4 (Level 1 is the highest) - Culinary Sous 

Chefs - Culinary Room Chefs 

Amber Walf Recruiter 310 4th Street Niagara Falls NY 14303 

awalf@senecacasinos.com (716) 278-0011 

(716) 278-3700 

South Seas Island Resort 

The Resorts of Sanibel and Captiva are nestled on islands in the Gulf of Mexico, Florida's west coast. The nearby city of Fort 

Myers is home to shopping, sports, and recreation. Our visitors are locals and foreigners alike, coming for our beautiful beaches, 

golf and five-star hospitality. Come see what luxury is like! 

Recruiting for: Culinary Externs - Line Cooks - Banquet Sous Chef 

Sebastian Heil Executive Sous Chef 

sheil@luxuryresorts.com 

www.southseas.com 

Karl Lundgren '92 Executive Chef 5400 Plantation Road Captiva FL 33924 

klundgren@luxuryresorts.com (239) 472-7564 

(239) 472-7648 

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STARR RESTAURANTS 

www.starr-restaurant.com 

Founded in 1995 by Stephen Starr, Philadelphia-based Starr Restaurants is one of the fastest growing multi-concept restaurant 

companies in the country. Starr Restaurants in Philadelphia include Alma de Cuba, Barclay Prime, Buddakan, Butcher and Singer, 

Continental, Continental Mid-Town, The Dandelion, El Rey, El Vez, Frankford Hall, Jones, Morimoto, Parc, Pizzeria Stella, Pod, 

Talula's Garden and seasonal food-stand SquareBurger. Morimoto and Buddakan are two highly popular restaurants in New York 

City's thriving Meatpacking District. Starr Restaurants expanded to Atlantic City, NJ, with Buddakan and Continental restaurants at 

the Pier Shops at Caesars in 2006 and to Fort Lauderdale, opening Steak 954 at the W Fort Lauderdale in 2009. Makoto at the 

Bal Harbour Shops opened in 2011. STARR Events is the group's full-service catering and special events division, managing 

projects including Granite Hill at the Philadelphia Museum of Art and Rat's Restaurant at Grounds for Sculpture. Stephen Starr has 

earned numerous awards and accolades, and was named “Restaurateur of the Year” by Bon Appétit magazine in 2005 and Zagat 

Survey New York City in 2007. Starr also received the TimeOut New York Readers’ Choice Award for “Best New Out-of-Town 

Restaurateur” in 2007. For more information, please visit www.starr-restaurant.com. 

Recruiting for: Line Cooks - Pastry Cooks - Hourly Supervisors - Entry-Level Managers - Sous Chef 

Amanda Owens Recruiting Manager 134 Market Street Philadelphia PA 19106 

amanda.owens@starr-restaurant.com (267) 886-1249 

(267) 238-3676 

Stratton Mountain Resort 

www.stratton.com 

Stratton Mountain Resort is a four season resort located in Southern Vermont. Known for some of the best skiing and riding in the 

East, Stratton also features a European Village with shopping, restaurants and lodging. 

Stratton is home to three high volume food courts, two a la carte restaurants and a full service banquet facility. Our private, 

members only Stratton Mountain Club features a 40 seat fine dining restaurant and 250 seat casual restaurant serving lunch, 

buffets and private functions. We have a variety of approved Extern programs available and are also looking to fill positions in 

many of our F&B outlets. 

We operate on a belief system that our people are our best asset and our culture is fostered by an entrepreneurial spirit and our 

people's passion for playing hard and working hard. We pride ourselves on exceptional service, teamwork and living life to the 

max! 

We offer great benefits including free skiing/riding, lessons and rentals, and housing is available. Sound good to you? Stop by 

and see us and we would love to tell you more about coming to Stratton next winter! 

Recruiting for: Culinary Externs - Pastry Chef - Line Cooks - Prep Cooks - Culinary Supervisors 

Dani Archibald Recruiting Coordinator 5 Village Lodge Road Stratton VT 05155 

darchibald@intrawest.com (802) 297-4103 

(802) 297-4238 

Michael Crane '89 Food & Beverage Director 

mcrane@intrawest.com 

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Tarrytown House Estate & Conference Center 

www.destinationhotels.com 

Tarrytown House Estate & Conference Center is a proud member of the Destination Hotels & Resorts. Overlooking the majestic 

Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet 

the standards of the present, blended with the gracious charm and history of the estate's past. Less than 24 miles from New York 

City, our hotel has a superb location in the heart of historic Westchester County. 

Dining at Tarrytown House Estate & Conference Center is a complete experience, as rewarding as the setting itself. Breakfast 

and lunch are elaborately presented buffets. Dinner is served by menu in the Winter Palace or one of our eight, elegantly 

appointed private dining areas, such as the Sun Porch, Garden Room, Music Room, and for larger groups the Mary Duke 

Ballroom. The Sleepy Hollow Pub is a relaxed gathering place serving casual fare. 

Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chef - Pastry Chef - Lines Cooks 

Lourdes Harkins Director of Human Resources 49 East Sunnyside Lane Tarrytown NY 10591 

(914) 591-3121 

lharkins@destinationhotels.com (914) 591-0059 

Chris Hettinger '96 Executive Chef 

chettinger@destinationhotels.com 

Thomas Cuisine Management 

www.thomascuisine.com 

Thomas Cuisine Management is a privately held contract food service provider based in Boise, Idaho. We provide food service for 

corporate cafes and acute care hospitals in ID, MT, WA, NV and CA. Our organization is focused on fresh, high quality food and 

those who are passionate about providing excellent guest service. 

Recruiting for: Chef-in-Training - Chef 

Craig Richey Director of Human Resources 640 East Franklin Road Meridian ID 83642 

crichey@thomascuisine.com (208) 955-0592 

(208) 884-8763 

Peter Roberge '07 Executive Chef 

proberge@thomascuisine.com 

Treetops Kitchen 

TREETOPS Estate is a fully-staffed 19-acre private estate on the Stamford/Greenwich boarder in CT. The estate consists of a 33room 

main house with four gardens, two greenhouses, a gatekeeper's house, theater, bomb shelter that doubles as a root cellar, 

and three colonies of Italian honey bees. Once home to the flamboyant torch singer Libby Holman, the estate is now garnished 

with over 3-million daffodils that bloom April-May. The current stewards (a family of four) are in the process of tirelessly restoring 

the estate to its original glory, after years of mistreatment. 

Recruiting for: Culinary Extern - Part-Time Assistant Personal Chef 

Christopher West '05 House Manager 359 Merriebrook Lane Stamford CT 06902 

treetopshousemanager@gmail.com (914) 497-9096 

(914) 497-9096 

Alexandra Trogisch '10 Personal Chef/Kitchen Manager 

treetopskitchen@gmail.com 

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Turning Stone Resort Casino 

Nestled in the heart of Central New York's scenic Mohawk Valley Region, the 1,200-acre Turning Stone Resort and entertainment 

complex is just 35 miles east of Syracuse Hancock International Airport. The resort features four hotels with more than 700 rooms, 

five golf courses, two spas, 21 dining options, a world-class casino, cabaret-style showroom, 5,000-seat Event Center and more 

than 100,000 sq ft of flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened 

within the last two years. 

Leading travel organizations keep showering awards on Turning Stone. 

With two AAA 4-diamond hotels (the first and only resort in New York State to earn that distinction) and other diamond awardwinning 

facilities, the Turning Stone Resort complex has earned 18 diamonds from the American Automobile Association in 2007 - 

more than any other resort east of Las Vegas! And The Lodge at Turning Stone was honored by Condé Nast Johansens, one of 

the world's leading luxury travel authorities, as its "Most Excellent Resort" for the USA and Canada. 

Approximately 21 food outlets, including Banquets, Clubhouse, Café Style, Fine Dining Restaurants, Casual Restaurants, 

Concession Stands and Corner Market- the Food Court. 

Full Time, Part Time, Seasonal and Externship opportunities are available. 

www.turningstone.com 

Students interested in externship opportunities should apply at least two months prior to the start date. You must apply online 

through our website. At the bottom of the main page, click on "Jobs" - "Employment" - "Search for Jobs and Apply Online." 

Please do not send resumes directly to Human Resources. 

Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chefs - Chef de Cuisine - Lead Cook - Station Cooks - 

Line Cooks - Cooks - Bakers 

Kellie Dockstader Human Resource Recruiter 5218 Patrick Road Verona NY 13478 

(315) 829-8908 (315) 829-8937 

Jason Drysdale Director of Culinary Operations 

Scott Kidd '85 Vice President - Food & Beverage 

Francesc Mari Executive Sous Chef 

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UNIDINE Corporation 

Unidine. Putting our experience on the table. 

No food and dining management services company in America is quite like Unidine. We're proven experts. True specialists 

exclusively focused on food service management who look at each dining operation differently to develop creative, customized 

dining programs for senior services, hospitals and businesses that guarantee results. 

Our management and culinary expertise is second to none. 

www.unidine.com 

What does this mean to you? Our fresh food approach serves up delicious food and our integrated team works to deliver a unique 

and memorable dining experience. One that maximizes operations and improves satisfaction while minimizing costs. One that 

lets you stay in control while focusing on your core mission. And one that converts your food service operation from ordinary to 

exceptional. 

Whatever it takes, we'll meet your goals of serving choice options made with the freshest ingredients - within your budget. All 

while striking a powerful partnership with you - one that places our talent, experience, and buying power on your side, all the time. 

At Unidine, we put our expertise on the table every single day. For you. 

Recruiting for: Chef - Executive Chef - Chef Managers - Dining Services Directors 

Matthew Camp '02, '04 Dining Services Director 

mcamp@unidine.com 

Chris Garrand '02 District Manager 1 Gateway Drive - Suite 751 Newton MA 02458 

cgarrand@unidine.com (617) 467-3700 

(617) 467-3831 

Union Square Hospitality Group 

www.ushgnyc.com 

Union Square Hospitality Group (USHG) was founded by Danny Meyer in 1985 and includes some of New York City's most 

beloved restaurants including Union Square Cafe, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke/Jazz Standard, 

Shake Shack, The Modern, Cafe 2 and Terrace 5, located at the Museum of Modern Art, Union Square Events, Maialino and 

Untitled. Each USHG restaurant is lovingly hand crafted and distinctive, and each strives to distinguish itself for warm hospitality 

and consistent excellence. Danny, the restaurants and chefs have earned an unprecedented twenty-four James Beard Awards, 

including: Outstanding Restaurant of the Year; Outstanding Service; Outstanding Wine Service, Humanitarian of the Year; Who's 

Who of Food & Beverage; and Best Restaurant Graphic Design. 

Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - All Front-of-the-House and Back-of-the-House 

Positions. 

Hannah Kluger Recruiter 24 Union Square East - 6th Floor New York NY 10003 

(646) 747-7204 

hkluger@ushgnyc.com (212) 533-2442 

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Walt Disney World 

www.disney.com 

Imagine joining a culinary team that includes more than 250 world renowned chefs, gaining restaurant experience in one of our 

more than 300 food and beverage locations that specialize in cuisines from around the world, and obtaining the skills you need to 

advance in the culinary industry. 

Disney Culinary College Program Cast Members are provided many opportunities that inspire growth. As a Cast Member, you will 

join one of the world's leading entertainment and hospitality companies in delivering first-rate guest dining experiences. Our 

variety of restaurants offers the opportunity to experience a creative world of culinary options, from quick service to character 

dining to fine dining. Disney Culinary Cast Members may experience various positions in different work locations, helping advance 

their careers and discovering new opportunities. Not all Disney memories are made in the theme parks and resorts. Some are 

made in the kitchen. 

Recruiting for: Culinary Externs - B&P Externs - Full-time Sous Chef 

Pauli Milotte Chef Recruiter 1515 Lake Buena Vista Drive Lake Buena Vista FL 32825 

pauli.milotte@disney.com (407) 938-1610 

(407) 934-6878 

Peter Bruenen '88 Chef 

peter.bruenen@disney.com 

Wegmans Food Markets 

Wegmans Food Markets, founded in 1916, is a major regional supermarket chain and one of the largest private companies in the 

United States. Based in Rochester, NY, Wegmans has grown from a single produce cart to one of the most talked about 

supermarkets in the industry. With stores in New York, Pennsylvania, New Jersey, Virginia, and Maryland, they have raised the 

bar on the customer shopping experience. Wegmans has over 41,000 employees and offers exceptional benefits, including an 

employee scholarship program, flexible scheduling, a challenging work environment and caring management throughout all levels 

of the organization. Wegmans has been on FORTUNE Magazine’s “100 Best Companies to Work For” every year since its 

inception in 1998, ranking #1 in 2005 and is currently #3 in 2011! 

Recruiting for: Culinary - Baking & Pastry - Food Service Management - Culinary Nutrition - Food Marketing 

www.wegmans.com 

Sara Musser Recruiter 1500 Brooks Avenue Rochester NY 14603 0844 

(585) 720-5797 

sara.musser@wegmans.com (585) 429-3762 

Erica O'Dell Recruiter 

erica.odell@wegmans.com 

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White Chocolate Grill 

www.wcgrill.com 

The White Chocolate Grill is a casual, contemporary restaurant serving fresh, from scratch, high quality American food along with 

a full selection of alcoholic beverages and wines. Menu offerings include appetizers, signature soups, dinner size salads and a full 

range of sandwiches, burgers and entrees. A selection of in house prepared desserts featuring the highest quality white chocolate 

complements the offering. The stylish restaurant design includes rich wood finishes, subtle lighting and bold elements, the result of 

which is a sophisticated yet comfortable atmosphere. The White Chocolate Grill currently operates in three different states 

including Scottsdale, Arizona; Naperville, Illinois; and Lone Tree, Colorado. The White Chocolate Grill is always seeking motivated, 

professional, integrity-driven restaurant managers to be a part of our segment-leading concept. With our flat corporate structure 

and "fresh start" approach to every aspect of operations, our managers are able to do more than just run shifts. Our managers 

contribute to the development of a company and the systems required to grow. Our dedication to operations has allowed us to 

attract some of the best individuals in the industry to share in our successes. It is not just our highly competitive salaries and 

bonus structure, retirement plan, 70% company paid medical and dental benefits, and two weeks paid vacation per year that have 

attracted some of the industry's best to The White Chocolate Grill; it is also the pride of actually creating and contributing to a 

company's systems and growth. 

Recruiting for: Full-Time Restaurant Managers - Full-Time Kitchen Managers. Students are asked to submit cover letters 

and resumes prior to Career Fair at: resume@wcgrill.com. 

Robert Kabakoff '86 Partner/Director of Culinary Operations 15849 N 71st Street - Suite 100 Scottsdale AZ 85254 

(480) 353-2444 

robert@wcgrill.com (480) 353-2445 

Carrie Valdez Director of Human Resources 

carrie@wcgrill.com 

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Fall Career Fair - The Culinary Institute of America

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