Natural Gourmet Institute - Chef's Training: Alumni Job Listings

The Program Open Houses Curriculum Highlights Internship & Job Placement Schedules Application Process Tuition & Payment Options Faculty Housing Suggestions Request Information About Us Our Philosophy Our Founder Our Facility Our Store NGI Blog Community Outreach & Contributions Contact Us / Directions Related Sites Alumni Alumni Profiles Alumni Newsletter (PDF) Alumni Update Form Job Listings Job Listings (Restricted) Replacement Transcripts & Diplomas Who's Doing What Hire A Grad Friday Night Dinner Media Center Press Releases In The News	Alumni Job Listings (Restricted) The following opportunities are offered exclusively to graduates of the Chef's Training Program at the Natural Gourmet Institute. You may apply directly using the contact information listed. Post Date: 2/3/12 Location: W. 21st St. Position: Personal Chef Description: Prepare Macobiotic meals for woman with Stage IV breast cancer. The ideal candidate will have knowledge of the specific foods that would benefit her condition. Sandra Larriva (client's daughter): slarriva@gmail.com Post Date: 2/2/12 Location: Brooklyn (Greenpoint/Williamsburg) Position: Line Cook Description: Talented, passionate professional wanted for Line Cook position in very popular, very busy restaurant serving Breakfast Lunch and Dinner 7 days. We are a quality driven establishment serving seasonal new american cuisine. The position requires strong organizational skills, solid technique and dedication to customer satisfaction. Speed and finesse are a must. Willing to take on new grads with the right attitude and skill set. We are an expanding company looking for motivated candidates to grow with us. Good work environment, competitive pay. Five Leaves. Ken Addington, Exec. Chef: chef@fiveleavesny.com Post Date: 2/1/12 Location: W. 49th St. Position: Retail Team Member Description: Immediate opportunity at d'Vida Health Bar. Part time or full time available. 6:30am-2:30pm; 2:30pm-10:30pm. Hourly wage + tips + benefits after 6 months of employment (health, dental, vacation). Training will be provided on how to make smoothies and provide strong customer service. Will be paid during training. Responsibilities: • First and Foremost – a deep desire to provide the best customer service possible with a smile and positive attitude while supporting and honoring other Team Members • Experience as a BARISTA, JUICER, CASHIER or MANAGER making and serving customers with products such as functional shakes, juices and specialty coffees and other such items. Training will be made available as necessary. • Experience with high end espresso and juice making machines also a plus. • Positive attitude, salesmanship and customer service orientation is key – we are looking for highly motivated, fun, outgoing personalities who are responsible, arrive on time ready to work and communicate well. • Preparing or handling any pre-packaged food items being served on the menu (i.e. stocking the display case, checking inventory in refrigerators/freezers, preparing materials required for all our offerings). • Handling cash and credit transactions and maintaining receipts, records and withdrawals. • Checking materials and supplies and re-ordering as necessary. • Tremendous spirit and confidence, a healthy and vibrant outlook and a smile to warm the hearts and lift the moods of every customer. • Ability to communicate effectively with customers, follow instructions and procedures, sell and perform customer service functions and work as part of a team. • Desire to learn about food nutrition and other health related concepts. IMPORTANT: D’VIDA IS FIRST ABOUT NUTRITION AND FUNCTIONALITY AND THEN ABOUT PRODUCT – EACH MEMBER WILL BE FULLY VERSED IN ALL OUR PRODUCT BENEFITS AND TEAM NUTRITIONISTS WILL BE ON BOARD TO HELP GUIDE AND TRAIN. • Food handling certification or willingness to attain one a plus. d'Vida Health Bar. Send resume to Milena Kozhin, Owner: mkozhin@dvidacorp.com Post Date: 1/31/12 Location: E. 52nd St. Position: Occasional Private Chef Description: We are looking for a private chef to cook for dinner parties 2-4x/month, in addition to occasional meal preparation for our family (two people). Dinners range from 10-20 people, from very formal business dinners to more casual affairs. It is preferable that the chef have some knowledge of proper serving etiquette and place settings (we have a waitstaff to serve at the parties). We are adventurous eaters and prefer local, seasonal, and organic ingredients. Elizabeth Marshall: esmarshall@gmail.com Post Date: 1/31/12 Location: Harlem Position: Chef/Educator Description: Volunteer + stipend opportunity at Urban Yoga Foundation (UYF) and the new Foundation House opening in Harlem. Started in 2003, the UYF has been providing yoga to inner-city kids in order to develop a foundation for healthy living. The Foundation House will have its launch weekend on Friday, February 10th & Saturday, February 11th. We are looking for someone to prepare 2- 3 bite size healthy vegetarian snacks and one dessert, be available for the afternoon and evening sessions to talk about the dishes and how anyone can eat healthy even on a lower income budget, and hand out their recipes for attendees to take home. The $250 food budget for Friday night needs to be able to to provide 50 people a taste of each healthy dish. The Chef would have to shop & prep the dishes in their own kitchen as The Foundation House does not have a full kitchen yet. Additionally, The Foundation House would issue a thank you letter which acknowledges the Chef's service and $200 donation of time which would serve as a tax write off. Additionally, we would include the chef's name and a logo on all marketing materials for the event. Sample Menu Ideas: Fig and Portobello Balsalmic Tostinis Caramelized Onion, Red Pepper and Tomato Brushetta Sweet Green Salad Cups Cacao Smoothie Shots Urban Yoga Foundation. Linden Schaffer: linden@pravassa.com Post Date: 1/30/12 Location: E. 6th St. Position: Chef Description: Part time position. Our small, 30-seat cafe is operated within a community center. Hours will grow with the season. Must be good with people, have a passion for delicious, healthy food and serve as an advocate for local farmers. We serve vegetarian, vegan, raw and fresh fish dishes emphasizing products available through our CSA. Organic Soul Cafe. Annette Averette, Chef: 212-677-1863 (call between 1pm and 6pm) Post Date: 1/30/12 Location: East Thetford, VT Positions: On-Farm Kitchen Assistants (Summer/Fall 2012) Description: Cedar Circle Farm is dedicated to practicing and improving the practices of sustainable agriculture. In addition to 40 acres of cropland, 6 greenhouses and 5 hoophouses, the farm is home to a bustling summer farmstand, coffee shop, and a licensed commercial kitchen. We specialize in growing seasonal vegetables and fruit that we sell at our farmstand and area farmer's markets as well as through our CSA (Community Supported Agriculture) program. We also grow dry beans, grains, and oilseed for pressing, and we regularly test new crops. The on-site commercial kitchen produces a variety of preserves, pickles, lactoferments, pestos and more using ingredients grown on the farm, along with prepared foods and baked goods using high-quality grains, local eggs and dairy, organic herbs and spices, and minimally processed sweeteners. Along with a model organic farming operation, Cedar Circle Farm has established an agricultural education center. The goals of the education center are four-fold: to raise public awareness about the importance of locally grown, organic produce; to train young and aspiring farmers; to increase access to organically grown produce in low-income communities; and to create models for farm-appropriate alternative energy strategies. The Kitchen Assistant (Baking) works primarily to produce baked goods for the farm's cafe. Using whole grains, minimally processed sweeteners, and local dairy and eggs, make cookies, muffins, and sweet breads on a rotating schedule. Once confidence in regular tasks is established, the assistant has the opportunity to develop pastries of his/her own. Additional hours are available for assistants interested in cooking for field dinners or other events. The farm is focused on cultivating a market for healthier foods; therefore, the position may be of particular appeal to applicants with a background or interest in health supportive baking. Must be able to start at 7 am. 20+ hrs/week, June-October (possible to start in May as well). The Kitchen Assistant (Preserved & Prepared Foods) works primarily to make products for retail sale using farm ingredients. Make jams, pickles, pestos, and more on a seasonal schedule. Once confidence is established, the assistant has the opportunity to assist with new products as well as Community Cannery days; therefore, the position may be of particular interest to applicants interested in community-scale food or starting their own small food business. Additional hours are available for assistants interested in cooking for field dinners or other events. Must have strong knife skills and a passion for food preservation. 20+ hrs/week, June-October (possible to start in May as well) Salary range: $10-$13/hr. Cedar Circle Farm. Alison Baker, Chef & Kitchen Manager: alison@cedarcirclefarm.org Post Date: 1/30/12 Location: Stamford, CT Position: Culinary Assistant Description: Handmade TV is a Connecticut production and distribution company that creates and produces original TV shows and web content in the how-to genres of cooking, gardening, arts & crafts. Our content is syndicated to over 50 websites and our clients include KitchenAid, Hellmann's, Bertolli, Barilla, Philadelphia Cream Cheese, High Plans Bison, Bush's Beans and Sea Cuisine. We're looking for professionally-educated and experienced cooks skilled in recipe preparation to work on-set during the filming of cooking videos for web application. Responsibilities include receiving groceries daily, assembling up to 6 recipes/day gathering ingredients, prepping ingredients as necessary, gathering cooking equipment and props, communicating on set with chef and film crew, breaking down the recipe by cleaning up, washing and putting everything away while leaving the cooking space immaculate nightly. On-set coordination of the filming of the recipe and team communication necessary. Teamwork, balanced nature, organizational skills and neatness necessary assets. Starts end of February with filming beginning March 1 and runs for 5 to 7 months depending on the filming schedule. Seeking candidates who can work multiple full days weekly 8 a.m. to 6 p.m. Resume and references a must. $12.50-$15/hr. Handmade TV. Mary Jo Romano, Food Production Manager: maryjo@handmadetv.com Post Date: 1/30/12 Location: W. 78th St. Position: Personal Chef Description: Prepare vegetarian/vegan meals for couple with 9-month-old baby. Must be creative and passionate about vegetarian cuisine. Kevin Kle: kevin13@gmail.com Posst Date: 1/30/12 Location: Philadelphia area Position: General Manager Description: Are You The Experienced Start-up* General Manager We Are Looking For?* We are CreekSide Co-Op, a dynamic, start-up food co-op in the Philadelphia area. If you have at least 7-10 years of successfully progressive food management experience in grocery, natural or specialty quality foods, or food service, with Co-Operative environment experience strongly preferred, and if you bring the expertise we need on hiring and managing staff, purchasing, dealing with multiple constituents, and the ability to move from detail to big picture and back again, you could be right for us and we could be right for you. With the opening of our full-service food market scheduled for September 2012, CreekSide Co-Op is already breaking ground with its speed, engagement and heart. Not even the financial crisis could stop the creation of a vibrant new hub for the business center of Elkins Park, this energetic, service and culture-rich close-in suburb to Philadelphia that features tree-lined streets and access to the city by regional rail that is only 1 block from our location. We are looking for a seasoned and experienced manager, a caring and creative professional to partner with us in creating something inspiring that runs well from day one. We are looking for a true General Manager, committed to the ideals and values of our co-op, someone who is driven to create an environment of ethics and integrity, customer service, achieving results, planning and organizing and a focus on the community. Are you: * Inspired by the challenge of opening a 9,000+ sq. foot newly renovated facility and growing it to a year one sales target of over $5 million and then doubling sales by year four? * The systematic thinker who can help us establish and implement the simple processes that enable the staff you hire to deliver for our members? * Knowledgeable of the cultural wonders of Philadelphia and our community or comfortable joining a new community and quickly finding and connecting to its pulse? * Ready to take on the ambiguity of a start-up, where the potential is huge? We will offer a competitive salary and benefits package commensurate with your experience and qualifications. Relocation assistance might be possible. If excited and only if qualified, please send your cover letter and resume to jobs@creekside.coop. Post Date: 1/27/12 Location: Park Slope, Brooklyn Position: Personal Chef Description: Prepare healthy, healing, delicious meals 1-2x/wk for two people. Both of us have health concerns (breast cancer survivor, arthritis sufferer, food allergies), but we love great tasting food with a focus on flavor! We love the use of fresh herbs and spices and are drawn to rustic dishes as well as creative cuisine. $15/hr. Laura Kim: findachefinbrooklyn@gmail.com Post Date: 1/26/12 Location: Manhattan Position: Personal Chef Description: Looking for someone with at least three years experience to cook healthy, healing, delicious meals. I am looking for someone organized and efficient with a pleasant disposition. Elizabet Blumencranz: lizziebluv@yahoo.com Post Date: 1/26/12 Location: Brooklyn Position: Purchasing-Inventory-Quality Control Specialist Description: Under general supervision of the Executive Chef and Purchasing Director, you will perform duties related to the purchase of food products/ingredients, equipment, materials and supplies; input Purchase Orders and maintain computerized inventory and related records; receive, store, and issue a variety of food products, supplies, materials, and equipment; perform the duties of the Receiving Clerk in his/her absence. In charge of quality control for all raw products. Detailed responsibilities: � Perform purchasing functions in accordance with daily replenishment requirements � Maintain computerized inventory records on a daily basis; inputs purchase orders. � Maintain perpetual physical inventory of warehouse stock. � Maintain records of items received. � Verify quantities and types of items received against invoices, purchase orders and/or freight bills. � Inspect and Control Quality � Receive, store, and issue a variety of products, supplies, tools, materials, and equipment. � Work with co-workers and vendors to resolve various issues and problems such as stocking new items, damaged products and handling returns. � Operate various office equipment in the course of duties such as a personal computer, fax machine, copier, and adding machine. � Assist with annual physical inventory of warehouse stock. � May exercise supervision over the Pickers/Receiving Clerk. � Perform related duties as required. QUALIFICATIONS Knowledge of: � Purchasing principles and practices. � Warehouse operations and methods. � Shipping and receiving practices, procedures and terminology. � Safety principles and practices; state and federal health and safety rules and procedures. � Modern office equipment and machines. � Computer operating procedures. � Principles and practices of customer service. � Basic principles of supervision and training. Ability to: � Follow oral and written instructions. � Learn Purchasing practices, and common Purchasing terminology. � Comply with all state and federal health and safety rules and procedures. � Follow established safety practices. � Establish and maintain effective working relationships with vendors. � Exercise good judgment and confidentiality in maintaining sensitive information. � Learn required software programs utilized in inventory management and control. � Prepare and maintain a variety of purchasing, inventory, and warehouse records. � Physically and safely lift 50 lbs. � Work with Pickers/Receiving Clerk to maintain an efficient storeroom. � Supervise and train subordinate employees. � Operate and use various warehouse equipment including a forklift. � Operate and use various office equipment including a personal computer, fax machine, copier, printer, and adding machine. � Verbally communicate effectively with outside vendors, as well as City workforce and immediate co-workers. � Establish and maintain effective working relationship with others. Experience: Three years experience in food purchasing for Hotel/Catering/Food Processing facility and working with systemized JIT inventory system. Salary: $35,000-$40,000 The Fresh Diet. Sandy Ornelas, HR Dir.: sandy@thefreshdiet.com Post Date: 1/26/12 Location: NYC Position: Line Cook Description: Immediate opportunity at health-supportive, culinary nutrition service. Must be detail oriented, creative, organized and able to work at a fast pace. Must be able to handle protein and baking. $15-$18/hr. Food Matters: Tricia Williams, Culinary Nutritionist: tricia@foodmattersnyc.com NEW COOKING COMPETITION FROM JAMIE OLIVER'S PRODUCTION CO., FRESH ONE! Casting Call: Chefs / Cooks Wanted for a Major US Cable Network Show. Are you up for the culinary adventure of a lifetime? Could you hustle your way 4000 miles from Los Angeles to New York City surviving solely on your cooking skills? Could you trade your expertise in return for food, shelter and travel? Could you beat your rivals in the very toughest culinary challenges? Could you cook to survive? If you have the charm, the charisma and the culinary skills, we at Jamie Oliver's production company would love to hear from you. You'll need to be available in May and June 2012, be over 18 (and legal to work in the US). We're looking for both males and females (any ethnicity). Accents okay! All chefs will be remunerated for their adventures and a generous cash prize awaits the winner. It's going to be quite a journey. Send us a video of your culinary wizardry and instantly likeable personality (quicktime, yousendit or similar) + a recent photo (no older than six months) + resumé + witty note describing why you're perfect for this job ASAP to: cooksadventurecasting@gmail.com BE SURE TO INCLUDE: - your full name + contact phone number in body of the email - COOKS ADVENTURE in the subject line -city where you are currently living ABEL intermedia LLC / barbara barna casting 249 smith street * brooklyn, new york 11231 718 855 9522 office * 917 865 8855 mobile www.barbarabarnacasting.com Post Date: 1/25/12 Location: Park Slope, Brooklyn Position: Meal Delivery Description: Provide catered meals for family of 3 once a week while one of them undergoes chemotherapy. The diet will be somewhat restricted. Jennifer Kinder (friend of family): jenniferkinder@mac.com Post Date: 1/24/12 Location: Morristown, NJ Position: Assistant to Chef Description: Immediate opportunity at health food store with grocery, vitamins and deli. Position involves food prep and general assistance. Great job for recent grads looking for kitchen experience. The Health Shoppe. Bill McVeigh, Chef: 973-538-9130 (Call Mon-Fri, 9:00-3:30) Post Date: 1/23/12 Location: NYC + Caribbean Position: Private Male Chef Description: Ideal opportunity for single male chef who can prepare primarily health-supportive meals. Job is NYC based, but will require frequent trips to the Caribbean in the winter. Must have 24/7 availability, but there will be lots of free time. Some errands will be required. Must have driver's license. Salary: $150k. Erin Pepper: epepper@brguestinc.com Post Date: 1/23/12 Location: Washington, DC Position: Executive Chef or Consulting Chef Description: Bread & Brew is a 60-seat neighborhood, green certified bar & cafe serving lunch, dinner and brunch using lots of local, organic vegetables & humanely raised meats. Position involves creating seasonal menus and sourcing local products for cafe, bar, office catering and grab n' go concept. $52,000. Bread & Brew. Teri Del Grosso, Owner: Teri@breadandbrew.com Post Date: 1/23/12 Location: West Village Position: Part-time Chef Description: We specialize in Goat Milk Soft Serve Ice Cream and Frozen Yogurt sourced from local farms. We have a light breakfast and lunch menu with a seasonal, healthy focus. We are looking for a part time chef to help us grow our prepared foods menu for a grab and go food service. We would rotate 6-8 seasonal preparations through our menu. The focus will be on whole grains and legumes, many sourced from the Northeast. The menu will be vegetarian, with some vegan options. Light pastry knowledge a plus. This could grow into a full time position. $9-$10/hr. Start 2/15. Victory Garden. Sophia Brittan, Owner: sophia.brittan@gmail.com Post Date: 1/19/12 Location: Caribbean, Long Island and other locations Position: Yacht Chef Description: Immediate opportunity for experienced chef on board a luxury yacht preparing meals for 12 people.The food would need to be nutritious, delicious and creative, as well as good for a diabetic and someone who has a sensitivity to spices and herbs. At times the boat will travel to Europe and the Carribean, but during the summer months the boat is primarily be at a marina on Long Island. This job is a full time position, and the client is looking for a long-term commitment. There are 2 stewardesses on board to handle setting up, serving and cleaning up. Salary is $7,000/month and includes room and board as well as uniforms. Leo Liebowitz: lliebowitz@gettyrealty.com Post Date: 1/19/12 Location: Tucson, AZ Position: Manager Description: Immediate opportunity at somewhat upscale vegan restaurant. Oversee front and back of the house operations, maintain inventories, line/prep cook as needed. Good customer skills required. Management experience a must. Extensive knowledge of a vegan diet and lifestyle would be very desirable. $26-$40/hr Lovin' Spoonfuls Vegetarian Restaurant. Peg Raisglid, Owner: employment@lovinspoonfuls.com Post Date: 1/19/12 Location: Manhattan -- Battery Park Position: Entry Level Production/Administration -- Part time Description: Opportunity at wellness company that delivers short-term vegan/gluten-free/raw meal plans nationally. We are looking for a part-time person to handle production as well as some administrative work. Must be quick, detailed, flexible and resourceful. $12-$15/hr. Joulebody. Yvette Rose, Founder: yvette@joulebody.com Post Date: 1/18/12 Location: Hoboken, NJ Positions: Cooks, Food Service Workers Description: Sodexo provides fresh, nutritious meals while working within the ethnic, cultural, and nutritional needs of our clients. We promote local, organic, and healthy ingredients grown through sustainable practices to keep our customers and our environment healthy and happy. Positions include benefits. Sodexo @ Stevens Institute. John Malmeister, Exec. Chef: john.malmeister@sodexo.com Post Date: 1/18/12 Location: High Falls, NY Position: Master Cheese Maker Description: Position involved production of vegan cheese and development of new vegan cheeses. The Gardener Cheese Company. Michael Schwarz, President: mschwarz@schwarzlaw.com Post Date: 1/18/12 Location: Chappaqua, NY Position: Personal Chef Description: Prepare healthy, delicious meals for family of six a few times per week. Family members like American, Pakistani, Italian, French and Mediterranean cuisine. Mrs. Ayiesha Alizai Sadik: ayiesha@gmail.com Post Date: 1/17/12 Location: East Islip, NY Position: Personal Chef Description: Looking for a chef who specializes in raw and vegan foods to prepare dinner several evenings. Eva Greco: Eva40Eva@aol.com Post Date: 1/17/12 Location: Seattle, WA Position: Chef Description: Seeking chef specializing in whole foods nutrition with an understanding of gluten-free cooking and allery-free meals to join a startup organization. Must have vision and ability to manage a small kitchen staff. Company is a manufacturer of fresh, ready-to-go gluten-free meals. My Gluten Free Food Company. Andrea, Owner: ramosandrea206@gmail.com Post Date: 1/13/12 Location: East Village Position: Sous Chef Description: We are a new and growing raw, vegan, gluten-free cafe in the East Village. We are looking for an experienced & talented sous chef/kitchen manager to prepare and execute menu. Experience in Raw /Vegan / Gluten-Free cooking is preferred but we are willing to meet talented chefs with no raw food experience who are exited about this cuisine. There is an open kitchen so cleanliness and a tidy workspace are very important. Kitchen management experience required. Responsibilities: : managing the small staff of cafe : preparing the food : teaching the menu to line cooks : organizing the kitchen : ordering : scheduling : costing dishes : maintaining food costs and quality : cleaning : daily and weekly specials : future menu development This position REQUIRES completion of the NYC Food Protection Course. Gingersnap's Organic. Jamie Graber, Owner: hello@gingersnapsorganic.com Post Date: 1/13/12 Location: Cayman Islands Position: Chef Description: Seeking either a chef looking to partner or a chef looking to run the kitchen in a new restaurant. Must have knowledge of vegan and vegetarian cooking. Knowledge of gluten-free products and vegan desserts would be an asset. Ideal candidate will develop and create menu as well as set up the kitchen. This could be a full-time position or simply an initial set-up consult. Please email for more details. Start date: 4/1/12 Linzy Allen, Owner: linzyallen@hotmail.com Post Date: 1/12/12 Location: Upper West Side Position: Personal Chef Description: Family in need of chef to prepare shabbat dinner most Friday nights with guest count between 6-18 guests. Experience working in a home and kid friendly a plus! Kosher experience a plus but not a must. Danielle Ferrara, Client's Asst.: 516-429-9472 (call before 10pm) Post Date: 1/12/12 Location: San Diego, CA Position: Chef Description: Looking for an experienced Chef to manage the kitchen of a new, 60-seat Vegetarian/Seafood restaurant. Must have experience in cost controls, inventory management, menu design and management. Salary negotiable based on experience. Start 3/7/12 V-Lounge. Allan: leblanc.allan@gmail.com Post Date:1/11/12 Location: Park Ave., Manhattan Position: Personal Chef Description: Prepare healthy, gluten-free meals for client. Start 1/23. Ruth Ondarza, client's personal asst: ro@viglianoassociates.com Post Date: 1/11/12 Location: Somerset County, NJ Position: Retail Store Manager Description: Immediate opening at organic snackery. Wed-Sat hours. Call Brenda for more information: 908-209-2227. Email resume to: mdeubler@oldemillinn.com Post Date: 1/11/12 Location: Somerset County, NJ Position: P/T Baker Description: Opportunity at new, organic snackery preparing vegan and vegetarian baked goods. Wed-Sun, flexible hours. Chef is a Natural Gourmet grad. Start early Feb. Email resume to: mdeubler@oldemillinn.com Post Date: 1/11/12 Location: Scarsdale, NY Position: Private Chef for multiple VIP families Description: Opportunity at elite, in-home wellness company preparing dinners for multiple families during the week. Start ASAP. Body By Mark Wellness. Mark Langowski, President/Founder: mark@bodybymark.com Post Date: 1/11/12 Location: Flushing, NY Position: Personal Chef Description: Breakfast and dinner chef needed to make flexitarian dishes for 5-6 family members in their gourmet kitchen 3-4 days/wk. $75-$110 per shift, 3-4 hrs/shift. Manny Singh: coachsingh@yahoo.com Post Date: 1/10/12 Location: E. 117th St. Position: Freelance Banquet Chef Description: Opportunity at upscale, off-premises catering company specializing in European and Continentalcuisine. Banquet Chef reports directly to the Executive Chef. $25/hr to start. Responsibilities: Maintain quality standards and portion control Maintain a clean and neat appearance and represent the company in a professional manner Must be able to work alone and in a group Must have a flexible schedule and work well under pressure Must be a team player Must have 4 years experience in a high end catering company. Acquolina Catering. Kathy Rohoff, HR: kathy@acqnyc.com Post Date: 1/9/12 Location: Ft. Myers, FL Position: Personal Chef Description: Prepare vegan meals for older Michigan couple spending 3 months in Ft. Myers starting Jan. 12. They like meals that are very low (or no) fat, and love all fruits, vegetables, grains - and are more than willing to try anything they haven't eaten before. Their current Michigan chef can provide all other info. Contact Sheri Skinner (current chef): sheri_bee@yahoo.com Post Date: 1/9/12 Location: Upper West Side Position: Personal Chef Description: Single mom with 3 kids ages 10,12, 16 in need of a chef. Mondays-Thursdays: 4-8pm, every other week. Shop and prepare dinner for 4 and leave kitchen spotless each night. Kids like simple foods. Mom likes fish, occasionally chicken, lots of fresh vegetables, always a salad. We have a well-equipped large kitchen. We eat in kitchen with chef serving, and chef becomes favorite member of our family. Pay is $500 weekly and will pay 26 weeks of year even if off on vacation. Alice Gottesman. 917-544-7998 Post Date: 1/9/12 Location: Orcas Island, WA Position: Lead Breakfast Cook and Line Cooks Description: Doe Bay Cafe is seeking experienced line cooks for our busy summer season. Our restaurant showcases seasonal, local, organic seafood and produce grown on our on-site garden and from fantastic Orcas Island Farms. This is an amazing opportunity to be part of a fully functioning Seed to Table program. We are looking for highly motivated individuals who are creative and passionate about food and wine. Candidates should be team-oriented, dependable, able to perform well in a high pressure atmosphere, comfortable in a rural setting and have a great attitude suited to working in an open kitchen environment. Our ideal candidate has 5 + years of experience in the restaurant industry, excellent saute and knife skills, an eye for presentation, and diverse skills and interests outside of the kitchen. Prior experience in vegetarian or pescatarian restaurants and a culinary degree is preferred. Please take a look at our menu at www.doebay.com to get an idea about what we are all about. Pay rate is $12/hr. Benefits include on-site housing, spa access, and employee discounts on cabins, yoga classes and massage. Please include a cover letter and references with your resume. Doe Bay Cafe. Abigael Birrell, Exec. Chef: abigael@doebay.com Post Date: 1/9/12 Location: Santa Ana, CA Position: Chef Description: Seabirds is a popular food truck in Orange County California serving organic vegan food. We have gained fame by being a contestant on The Food Network's Great Food Truck Race Season 2. We are transitioning into a wheel-free, 20-seat storefront and need a few enthusiastic die-hard vegan chefs to take over the spotlight and bring Seabirds to the next level. Duties include menu planning, working the line, ordering, inventory, training, and calculating food costs. The kitchen is small so you must be very efficient and work well in team situations. Will work closely with 1 or 2 other chefs. $34,000-$38,000. Start 6/1/12. Seabirds. Stephanie Morgan: seabirdstruck@gmail.com

Alumni Job Listings (Restricted)

The following opportunities are offered exclusively to graduates of the Chef's Training Program at the Natural Gourmet Institute. You may apply directly using the contact information listed.

Post Date: 2/3/12
Location: W. 21st St.
Position: Personal Chef
Description: Prepare Macobiotic meals for woman with Stage IV breast cancer. The ideal candidate will have knowledge of the specific foods that would benefit her condition.
Sandra Larriva (client's daughter): slarriva@gmail.com

Post Date: 2/2/12
Location: Brooklyn (Greenpoint/Williamsburg)
Position: Line Cook
Description: Talented, passionate professional wanted for Line Cook position in very popular, very busy restaurant serving Breakfast Lunch and Dinner 7 days. We are a quality driven establishment serving seasonal new american cuisine. The position requires strong organizational skills, solid technique and dedication to customer satisfaction. Speed and finesse are a must. Willing to take on new grads with the right attitude and skill set. We are an expanding company looking for motivated candidates to grow with us. Good work environment, competitive pay.
Five Leaves. Ken Addington, Exec. Chef: chef@fiveleavesny.com

Post Date: 2/1/12
Location: W. 49th St.
Position: Retail Team Member
Description: Immediate opportunity at d'Vida Health Bar. Part time or full time available. 6:30am-2:30pm; 2:30pm-10:30pm. Hourly wage + tips + benefits after 6 months of employment (health, dental, vacation). Training will be provided on how to make smoothies and provide strong customer service. Will be paid during training.
Responsibilities:
• First and Foremost – a deep desire to provide the best customer service possible with a smile and positive attitude while supporting and honoring other Team Members
• Experience as a BARISTA, JUICER, CASHIER or MANAGER making and serving customers with products such as functional shakes, juices and specialty coffees and other such items. Training will be made available as necessary.
• Experience with high end espresso and juice making machines also a plus.
• Positive attitude, salesmanship and customer service orientation is key – we are looking for highly motivated, fun, outgoing personalities who are responsible, arrive on time ready to work and communicate well.
• Preparing or handling any pre-packaged food items being served on the menu (i.e. stocking the display case, checking inventory in refrigerators/freezers, preparing materials required for all our offerings).
• Handling cash and credit transactions and maintaining receipts, records and withdrawals.
• Checking materials and supplies and re-ordering as necessary.
• Tremendous spirit and confidence, a healthy and vibrant outlook and a smile to warm the hearts and lift the moods of every customer.
• Ability to communicate effectively with customers, follow instructions and procedures, sell and perform customer service functions and work as part of a team.
• Desire to learn about food nutrition and other health related concepts. IMPORTANT: D’VIDA IS FIRST ABOUT NUTRITION AND FUNCTIONALITY AND THEN ABOUT PRODUCT – EACH MEMBER WILL BE FULLY VERSED IN ALL OUR PRODUCT BENEFITS AND TEAM NUTRITIONISTS WILL BE ON BOARD TO HELP GUIDE AND TRAIN.
• Food handling certification or willingness to attain one a plus.
d'Vida Health Bar. Send resume to Milena Kozhin, Owner: mkozhin@dvidacorp.com

Post Date: 1/31/12
Location: E. 52nd St.
Position: Occasional Private Chef
Description: We are looking for a private chef to cook for dinner parties 2-4x/month, in addition to occasional meal preparation for our family (two people). Dinners range from 10-20 people, from very formal business dinners to more casual affairs. It is preferable that the chef have some knowledge of proper serving etiquette and place settings (we have a waitstaff to serve at the parties). We are adventurous eaters and prefer local, seasonal, and organic ingredients.
Elizabeth Marshall: esmarshall@gmail.com

Post Date: 1/31/12
Location: Harlem
Position: Chef/Educator
Description: Volunteer + stipend opportunity at Urban Yoga Foundation (UYF) and the new Foundation House opening in Harlem. Started in 2003, the UYF has been providing yoga to inner-city kids in order to develop a foundation for healthy living. The Foundation House will have its launch weekend on Friday, February 10th & Saturday, February 11th.
We are looking for someone to prepare 2- 3 bite size healthy vegetarian snacks and one dessert, be available for the afternoon and evening sessions to talk about the dishes and how anyone can eat healthy even on a lower income budget, and hand out their recipes for attendees to take home. The $250 food budget for Friday night needs to be able to to provide 50 people a taste of each healthy dish. The Chef would have to shop & prep the dishes in their own kitchen as The Foundation House does not have a full kitchen yet. Additionally, The Foundation House would issue a thank you letter which acknowledges the Chef's service and $200 donation of time which would serve as a tax write off. Additionally, we would include the chef's name and a logo on all marketing materials for the event.
Sample Menu Ideas:
Fig and Portobello Balsalmic Tostinis
Caramelized Onion, Red Pepper and Tomato Brushetta
Sweet Green Salad Cups
Cacao Smoothie Shots
Urban Yoga Foundation. Linden Schaffer: linden@pravassa.com

Post Date: 1/30/12
Location: E. 6th St.
Position: Chef
Description: Part time position. Our small, 30-seat cafe is operated within a community center. Hours will grow with the season. Must be good with people, have a passion for delicious, healthy food and serve as an advocate for local farmers. We serve vegetarian, vegan, raw and fresh fish dishes emphasizing products available through our CSA.
Organic Soul Cafe. Annette Averette, Chef: 212-677-1863 (call between 1pm and 6pm)

Post Date: 1/30/12
Location: East Thetford, VT
Positions: On-Farm Kitchen Assistants (Summer/Fall 2012)
Description: Cedar Circle Farm is dedicated to practicing and improving the practices of sustainable agriculture. In addition to 40 acres of cropland, 6 greenhouses and 5 hoophouses, the farm is home to a bustling summer farmstand, coffee shop, and a licensed commercial kitchen. We specialize in growing seasonal vegetables and fruit that we sell at our farmstand and area farmer's markets as well as through our CSA (Community Supported Agriculture) program. We also grow dry beans, grains, and oilseed for pressing, and we regularly test new crops.
The on-site commercial kitchen produces a variety of preserves, pickles, lactoferments, pestos and more using ingredients grown on the farm, along with prepared foods and baked goods using high-quality grains, local eggs and dairy, organic herbs and spices, and minimally processed sweeteners.
Along with a model organic farming operation, Cedar Circle Farm has established an agricultural education center. The goals of the education center are four-fold: to raise public awareness about the importance of locally grown, organic produce; to train young and aspiring farmers; to increase access to organically grown produce in low-income communities; and to create models for farm-appropriate alternative energy strategies.
The Kitchen Assistant (Baking) works primarily to produce baked goods for the farm's cafe. Using whole grains, minimally processed sweeteners, and local dairy and eggs, make cookies, muffins, and sweet breads on a rotating schedule. Once confidence in regular tasks is established, the assistant has the opportunity to develop pastries of his/her own. Additional hours are available for assistants interested in cooking for field dinners or other events. The farm is focused on cultivating a market for healthier foods; therefore, the position may be of particular appeal to applicants with a background or interest in health supportive baking. Must be able to start at 7 am. 20+ hrs/week, June-October (possible to start in May as well).
The Kitchen Assistant (Preserved & Prepared Foods) works primarily to make products for retail sale using farm ingredients. Make jams, pickles, pestos, and more on a seasonal schedule. Once confidence is established, the assistant has the opportunity to assist with new products as well as Community Cannery days; therefore, the position may be of particular interest to applicants interested in community-scale food or starting their own small food business. Additional hours are available for assistants interested in cooking for field dinners or other events. Must have strong knife skills and a passion for food preservation. 20+ hrs/week, June-October (possible to start in May as well)
Salary range: $10-$13/hr.
Cedar Circle Farm. Alison Baker, Chef & Kitchen Manager: alison@cedarcirclefarm.org

Post Date: 1/30/12
Location: Stamford, CT
Position: Culinary Assistant
Description: Handmade TV is a Connecticut production and distribution company that creates and produces original TV shows and web content in the how-to genres of cooking, gardening, arts & crafts. Our content is syndicated to over 50 websites and our clients include KitchenAid, Hellmann's, Bertolli, Barilla, Philadelphia Cream Cheese, High Plans Bison, Bush's Beans and Sea Cuisine.
We're looking for professionally-educated and experienced cooks skilled in recipe preparation to work on-set during the filming of cooking videos for web application.
Responsibilities include receiving groceries daily, assembling up to 6 recipes/day gathering ingredients, prepping ingredients as necessary, gathering cooking equipment and props, communicating on set with chef and film crew, breaking down the recipe by cleaning up, washing and putting everything away while leaving the cooking space immaculate nightly. On-set coordination of the filming of the recipe and team communication necessary. Teamwork, balanced nature, organizational skills and neatness necessary assets.
Starts end of February with filming beginning March 1 and runs for 5 to 7 months depending on the
filming schedule. Seeking candidates who can work multiple full days weekly 8 a.m. to 6 p.m. Resume and references a must. $12.50-$15/hr.
Handmade TV. Mary Jo Romano, Food Production Manager: maryjo@handmadetv.com

Post Date: 1/30/12
Location: W. 78th St.
Position: Personal Chef
Description: Prepare vegetarian/vegan meals for couple with 9-month-old baby. Must be creative and passionate about vegetarian cuisine.
Kevin Kle: kevin13@gmail.com

Posst Date: 1/30/12
Location: Philadelphia area
Position: General Manager
Description: Are You The Experienced Start-up General Manager We Are Looking For? We are CreekSide Co-Op, a dynamic, start-up food co-op in the Philadelphia area.
If you have at least 7-10 years of successfully progressive food management experience in grocery, natural or specialty quality foods, or food service, with Co-Operative environment experience strongly preferred, and if you bring the expertise we need on hiring and managing staff, purchasing, dealing with multiple constituents, and the ability to move from detail to big picture and back again, you could be right for us and we could be right for you.
With the opening of our full-service food market scheduled for September 2012, CreekSide Co-Op is already breaking ground with its speed, engagement and heart. Not even the financial crisis could stop the creation of a vibrant new hub for the business center of Elkins Park, this energetic, service and culture-rich close-in suburb to Philadelphia that features tree-lined streets and access to the city by regional rail that is only 1 block from our location. We are looking for a seasoned and experienced manager, a caring and creative professional to partner with us in creating something inspiring that runs well from day one.
We are looking for a true General Manager, committed to the ideals and values of our co-op, someone who is driven to create an environment of ethics and integrity, customer service, achieving results, planning and organizing and a focus on the community.
Are you:
* Inspired by the challenge of opening a 9,000+ sq. foot newly renovated facility and growing it to a year one sales target of over $5 million and then doubling sales by year four?
* The systematic thinker who can help us establish and implement the simple processes that enable the staff you hire to deliver for our members?
* Knowledgeable of the cultural wonders of Philadelphia and our community or comfortable joining a new community and quickly finding and connecting to its pulse?
* Ready to take on the ambiguity of a start-up, where the potential is huge?
We will offer a competitive salary and benefits package commensurate with your experience and qualifications. Relocation assistance might be possible. If excited and only if qualified, please send your cover letter and resume to jobs@creekside.coop.

Post Date: 1/27/12
Location: Park Slope, Brooklyn
Position: Personal Chef
Description: Prepare healthy, healing, delicious meals 1-2x/wk for two people. Both of us have health concerns (breast cancer survivor, arthritis sufferer, food allergies), but we love great tasting food with a focus on flavor! We love the use of fresh herbs and spices and are drawn to rustic dishes as well as creative cuisine. $15/hr.
Laura Kim: findachefinbrooklyn@gmail.com

Post Date: 1/26/12
Location: Manhattan
Position: Personal Chef
Description: Looking for someone with at least three years experience to cook healthy, healing, delicious meals. I am looking for someone organized and efficient with a pleasant disposition.
Elizabet Blumencranz: lizziebluv@yahoo.com

Post Date: 1/26/12
Location: Brooklyn
Position: Purchasing-Inventory-Quality Control Specialist
Description: Under general supervision of the Executive Chef and Purchasing Director, you will perform duties related to the purchase of food products/ingredients, equipment, materials and supplies; input Purchase Orders and maintain computerized inventory and related records; receive, store, and issue a variety of food products, supplies, materials, and equipment; perform the duties of the Receiving Clerk in his/her absence. In charge of quality control for all raw products.
Detailed responsibilities:
�    Perform purchasing functions in accordance with daily replenishment requirements
�    Maintain computerized inventory records on a daily basis; inputs purchase orders.
�    Maintain perpetual physical inventory of warehouse stock.
�    Maintain records of items received.
�    Verify quantities and types of items received against invoices, purchase orders and/or freight bills.
�    Inspect and Control Quality
�    Receive, store, and issue a variety of products, supplies, tools, materials, and equipment.
�    Work with co-workers and vendors to resolve various issues and problems such as stocking new items, damaged products and handling returns.
�    Operate various office equipment in the course of duties such as a personal computer, fax machine, copier, and adding machine.
�    Assist with annual physical inventory of warehouse stock.
�    May exercise supervision over the Pickers/Receiving Clerk.
�    Perform related duties as required.
QUALIFICATIONS
Knowledge of:
�    Purchasing principles and practices.
�    Warehouse operations and methods.
�    Shipping and receiving practices, procedures and terminology.
�    Safety principles and practices; state and federal health and safety rules and procedures.
�    Modern office equipment and machines.
�    Computer operating procedures.
�    Principles and practices of customer service.
�    Basic principles of supervision and training.
Ability to:
�    Follow oral and written instructions.
�    Learn Purchasing practices, and common Purchasing terminology.
�    Comply with all state and federal health and safety rules and procedures.
�    Follow established safety practices.
�    Establish and maintain effective working relationships with vendors.
�    Exercise good judgment and confidentiality in maintaining sensitive information.
�    Learn required software programs utilized in inventory management and control.
�    Prepare and maintain a variety of purchasing, inventory, and warehouse records.
�    Physically and safely lift 50 lbs.
�    Work with Pickers/Receiving Clerk to maintain an efficient storeroom.
�    Supervise and train subordinate employees.
�    Operate and use various warehouse equipment including a forklift.
�    Operate and use various office equipment including a personal computer, fax machine, copier, printer, and adding machine.
�    Verbally communicate effectively with outside vendors, as well as City workforce and immediate co-workers.
�    Establish and maintain effective working relationship with others.
Experience:
Three years experience in food purchasing for Hotel/Catering/Food Processing facility and working with systemized JIT inventory system.
Salary:
$35,000-$40,000
The Fresh Diet. Sandy Ornelas, HR Dir.: sandy@thefreshdiet.com

Post Date: 1/26/12
Location: NYC
Position: Line Cook
Description: Immediate opportunity at health-supportive, culinary nutrition service. Must be detail oriented, creative, organized and able to work at a fast pace. Must be able to handle protein and baking. $15-$18/hr.
Food Matters: Tricia Williams, Culinary Nutritionist: tricia@foodmattersnyc.com

NEW COOKING COMPETITION FROM JAMIE OLIVER'S PRODUCTION CO., FRESH ONE!
Casting Call: Chefs / Cooks Wanted for a Major US Cable Network Show.
Are you up for the culinary adventure of a lifetime?
Could you hustle your way 4000 miles from Los Angeles to New York City
surviving solely on your cooking skills?
Could you trade your expertise in return for food, shelter and travel?
Could you beat your rivals in the very toughest culinary challenges?
Could you cook to survive?
If you have the charm, the charisma and the culinary skills, we at Jamie Oliver's production company would love to hear from you.
You'll need to be available in May and June 2012, be over 18 (and legal to work in the US).
We're looking for both males and females (any ethnicity). Accents okay!
All chefs will be remunerated for their adventures and a generous cash prize awaits the winner. It's going to be quite a journey.
Send us a video of your culinary wizardry and instantly likeable personality (quicktime, yousendit or similar) + a recent photo (no older than six months) + resumé + witty note describing why you're perfect for this job ASAP to: cooksadventurecasting@gmail.com
BE SURE TO INCLUDE:
- your full name + contact phone number in body of the email
- COOKS ADVENTURE in the subject line
-city where you are currently living
ABEL intermedia LLC / barbara barna casting
249 smith street * brooklyn, new york 11231
718 855 9522 office * 917 865 8855 mobile
www.barbarabarnacasting.com

Post Date: 1/25/12
Location: Park Slope, Brooklyn
Position: Meal Delivery
Description: Provide catered meals for family of 3 once a week while one of them undergoes chemotherapy. The diet will be somewhat restricted.
Jennifer Kinder (friend of family): jenniferkinder@mac.com

Post Date: 1/24/12
Location: Morristown, NJ
Position: Assistant to Chef
Description: Immediate opportunity at health food store with grocery, vitamins and deli. Position involves food prep and general assistance. Great job for recent grads looking for kitchen experience.
The Health Shoppe. Bill McVeigh, Chef: 973-538-9130 (Call Mon-Fri, 9:00-3:30)

Post Date: 1/23/12
Location: NYC + Caribbean
Position: Private Male Chef
Description: Ideal opportunity for single male chef who can prepare primarily health-supportive
meals. Job is NYC based, but will require frequent trips to the Caribbean in the winter. Must have 24/7 availability, but there will be lots of free time. Some errands will be required. Must have driver's license. Salary: $150k.
Erin Pepper: epepper@brguestinc.com

Post Date: 1/23/12
Location: Washington, DC
Position: Executive Chef or Consulting Chef
Description: Bread & Brew is a 60-seat neighborhood, green certified bar & cafe serving lunch, dinner and brunch using lots of local, organic vegetables & humanely raised meats. Position involves creating seasonal menus and sourcing local products for cafe, bar, office catering and grab n' go concept. $52,000.
Bread & Brew. Teri Del Grosso, Owner: Teri@breadandbrew.com

Post Date: 1/23/12
Location: West Village
Position: Part-time Chef
Description: We specialize in Goat Milk Soft Serve Ice Cream and Frozen Yogurt sourced from local farms. We have a light breakfast and lunch menu with a seasonal, healthy focus. We are looking for a part time chef to help us grow our prepared foods menu for a grab and go food service. We would rotate 6-8 seasonal preparations through our menu. The focus will be on whole grains and legumes, many sourced from the Northeast. The menu will be vegetarian, with some vegan options. Light pastry knowledge a plus. This could grow into a full time position. $9-$10/hr. Start 2/15.
Victory Garden. Sophia Brittan, Owner: sophia.brittan@gmail.com

Post Date: 1/19/12
Location: Caribbean, Long Island and other locations
Position: Yacht Chef
Description: Immediate opportunity for experienced chef on board a luxury yacht preparing meals for 12 people.The food would need to be nutritious, delicious and creative, as well as good for a diabetic and someone who has a sensitivity to spices and herbs. At times the boat will travel to Europe and the Carribean, but during the summer months the boat is primarily be at a marina on Long Island. This job is a full time position, and the client is looking for a long-term commitment. There are 2 stewardesses on board to handle setting up, serving and cleaning up. Salary is $7,000/month and includes room and board as well as uniforms.
Leo Liebowitz: lliebowitz@gettyrealty.com

Post Date: 1/19/12
Location: Tucson, AZ
Position: Manager
Description: Immediate opportunity at somewhat upscale vegan restaurant. Oversee front and back of the house operations, maintain inventories, line/prep cook as needed. Good customer skills required. Management experience a must. Extensive knowledge of a vegan diet and lifestyle would be very desirable. $26-$40/hr
Lovin' Spoonfuls Vegetarian Restaurant. Peg Raisglid, Owner: employment@lovinspoonfuls.com

Post Date: 1/19/12
Location: Manhattan -- Battery Park
Position: Entry Level Production/Administration -- Part time
Description: Opportunity at wellness company that delivers short-term vegan/gluten-free/raw meal plans nationally. We are looking for a part-time person to handle production as well as some administrative work. Must be quick, detailed, flexible and resourceful. $12-$15/hr.
Joulebody. Yvette Rose, Founder: yvette@joulebody.com

Post Date: 1/18/12
Location: Hoboken, NJ
Positions: Cooks, Food Service Workers
Description: Sodexo provides fresh, nutritious meals while working within the ethnic, cultural, and nutritional needs of our clients. We promote local, organic, and healthy ingredients grown through sustainable practices to keep our customers and our environment healthy and happy. Positions include benefits.
Sodexo @ Stevens Institute. John Malmeister, Exec. Chef: john.malmeister@sodexo.com

Post Date: 1/18/12
Location: High Falls, NY
Position: Master Cheese Maker
Description: Position involved production of vegan cheese and development of new vegan cheeses.
The Gardener Cheese Company. Michael Schwarz, President: mschwarz@schwarzlaw.com

Post Date: 1/18/12
Location: Chappaqua, NY
Position: Personal Chef
Description: Prepare healthy, delicious meals for family of six a few times per week. Family members like American, Pakistani, Italian, French and Mediterranean cuisine.
Mrs. Ayiesha Alizai Sadik: ayiesha@gmail.com

Post Date: 1/17/12
Location: East Islip, NY
Position: Personal Chef
Description: Looking for a chef who specializes in raw and vegan foods to prepare dinner several evenings.
Eva Greco: Eva40Eva@aol.com

Post Date: 1/17/12
Location: Seattle, WA
Position: Chef
Description: Seeking chef specializing in whole foods nutrition with an understanding of gluten-free cooking and allery-free meals to join a startup organization. Must have vision and ability to manage a small kitchen staff. Company is a manufacturer of fresh, ready-to-go gluten-free meals.
My Gluten Free Food Company. Andrea, Owner: ramosandrea206@gmail.com

Post Date: 1/13/12
Location: East Village
Position: Sous Chef
Description: We are a new and growing raw, vegan, gluten-free cafe in the East Village. We are looking for an experienced & talented sous chef/kitchen manager to prepare and execute menu. Experience in Raw /Vegan / Gluten-Free cooking is preferred but we are willing to meet talented chefs with no raw food experience who are exited about this cuisine. There is an open kitchen so cleanliness and a tidy workspace are very important. Kitchen management experience required.
Responsibilities:
: managing the small staff of cafe
: preparing the food
: teaching the menu to line cooks
: organizing the kitchen
: ordering
: scheduling
: costing dishes
: maintaining food costs and quality
: cleaning
: daily and weekly specials
: future menu development
This position REQUIRES completion of the NYC Food Protection Course.
Gingersnap's Organic. Jamie Graber, Owner: hello@gingersnapsorganic.com

Post Date: 1/13/12
Location: Cayman Islands
Position: Chef
Description: Seeking either a chef looking to partner or a chef looking to run the kitchen in a new restaurant. Must have knowledge of vegan and vegetarian cooking. Knowledge of gluten-free products and vegan desserts would be an asset. Ideal candidate will develop and create menu as well as set up the kitchen. This could be a full-time position or simply an initial set-up consult. Please email for more details. Start date: 4/1/12
Linzy Allen, Owner: linzyallen@hotmail.com

Post Date: 1/12/12
Location: Upper West Side
Position: Personal Chef
Description: Family in need of chef to prepare shabbat dinner most Friday nights with guest count between 6-18 guests. Experience working in a home and kid friendly a plus! Kosher experience a plus but not a must.
Danielle Ferrara, Client's Asst.: 516-429-9472 (call before 10pm)

Post Date: 1/12/12
Location: San Diego, CA
Position: Chef
Description: Looking for an experienced Chef to manage the kitchen of a new, 60-seat Vegetarian/Seafood restaurant. Must have experience in cost controls, inventory management, menu design and management. Salary negotiable based on experience. Start 3/7/12
V-Lounge. Allan: leblanc.allan@gmail.com

Post Date:1/11/12
Location: Park Ave., Manhattan
Position: Personal Chef
Description: Prepare healthy, gluten-free meals for client. Start 1/23.
Ruth Ondarza, client's personal asst: ro@viglianoassociates.com

Post Date: 1/11/12
Location: Somerset County, NJ
Position: Retail Store Manager
Description: Immediate opening at organic snackery. Wed-Sat hours. Call Brenda for more information: 908-209-2227.
Email resume to: mdeubler@oldemillinn.com

Post Date: 1/11/12
Location: Somerset County, NJ
Position: P/T Baker
Description: Opportunity at new, organic snackery preparing vegan and vegetarian baked goods. Wed-Sun, flexible hours. Chef is a Natural Gourmet grad. Start early Feb.
Email resume to: mdeubler@oldemillinn.com

Post Date: 1/11/12
Location: Scarsdale, NY
Position: Private Chef for multiple VIP families
Description: Opportunity at elite, in-home wellness company preparing dinners for multiple families during the week. Start ASAP.
Body By Mark Wellness. Mark Langowski, President/Founder: mark@bodybymark.com

Post Date: 1/11/12
Location: Flushing, NY
Position: Personal Chef
Description: Breakfast and dinner chef needed to make flexitarian dishes for 5-6 family members in their gourmet kitchen 3-4 days/wk. $75-$110 per shift, 3-4 hrs/shift.
Manny Singh: coachsingh@yahoo.com

Post Date: 1/10/12
Location: E. 117th St.
Position: Freelance Banquet Chef
Description: Opportunity at upscale, off-premises catering company specializing in European and Continentalcuisine. Banquet Chef reports directly to the Executive Chef. $25/hr to start.
Responsibilities:
Maintain quality standards and portion control
Maintain a clean and neat appearance and represent the company in a professional manner
Must be able to work alone and in a group
Must have a flexible schedule and work well under pressure
Must be a team player
Must have 4 years experience in a high end catering company.
Acquolina Catering. Kathy Rohoff, HR: kathy@acqnyc.com

Post Date: 1/9/12
Location: Ft. Myers, FL
Position: Personal Chef
Description: Prepare vegan meals for older Michigan couple spending 3 months in Ft. Myers starting Jan. 12. They like meals that are very low (or no) fat, and love all fruits, vegetables, grains - and are more than willing to try anything they haven't eaten before. Their current Michigan chef can provide all other info.
Contact Sheri Skinner (current chef): sheri_bee@yahoo.com

Post Date: 1/9/12
Location: Upper West Side
Position: Personal Chef
Description: Single mom with 3 kids ages 10,12, 16 in need of a chef. Mondays-Thursdays: 4-8pm, every other week. Shop and prepare dinner for 4 and leave kitchen spotless each night. Kids like simple foods. Mom likes fish, occasionally chicken, lots of fresh vegetables, always a salad. We have a well-equipped large kitchen. We eat in kitchen with chef serving, and chef becomes favorite member of our family. Pay is $500 weekly and will pay 26 weeks of year even if off on vacation.
Alice Gottesman. 917-544-7998

Post Date: 1/9/12
Location: Orcas Island, WA
Position: Lead Breakfast Cook and Line Cooks
Description: Doe Bay Cafe is seeking experienced line cooks for our busy summer season. Our restaurant showcases seasonal, local, organic seafood and produce grown on our on-site garden and from fantastic Orcas Island Farms. This is an amazing opportunity to be part of a fully functioning Seed to Table program. We are looking for highly motivated individuals who are creative and passionate about food and wine. Candidates should be team-oriented, dependable, able to perform well in a high pressure atmosphere, comfortable in a rural setting and have a great attitude suited to working in an open kitchen environment. Our ideal candidate has 5 + years of experience in the restaurant industry, excellent saute and knife skills, an eye for presentation, and diverse skills and interests outside of the kitchen. Prior experience in vegetarian or pescatarian restaurants and a culinary degree is preferred.
Please take a look at our menu at www.doebay.com to get an idea about what we are all about.
Pay rate is $12/hr. Benefits include on-site housing, spa access, and employee discounts on cabins, yoga classes and massage. Please include a cover letter and references with your resume.
Doe Bay Cafe. Abigael Birrell, Exec. Chef: abigael@doebay.com

Post Date: 1/9/12
Location: Santa Ana, CA
Position: Chef
Description: Seabirds is a popular food truck in Orange County California serving organic vegan food. We have gained fame by being a contestant on The Food Network's Great Food Truck Race Season 2. We are transitioning into a wheel-free, 20-seat storefront and need a few enthusiastic die-hard vegan chefs to take over the spotlight and bring Seabirds to the next level. Duties include menu planning, working the line, ordering, inventory, training, and calculating food costs. The kitchen is small so you must be very efficient and work well in team situations. Will work closely with 1 or 2 other chefs. $34,000-$38,000. Start 6/1/12.
Seabirds. Stephanie Morgan: seabirdstruck@gmail.com