Fall Career Fair - adminlb.imodules.com · Page 3 Fall Career Fair ... Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained,

November 5, 2013

Fall Career Fair

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.

www.abigailkirsch.com

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Abigail Kirsch

Recruiting for: Culinary Externs and Baking & Pastry Externs (Spring 2014)

21Table

Jennifer King Human Resources Manager @ Pier 60

[email protected]

Sarah Saracino Human Resources Manager 81 Highland Avenue Tarrytown NY 10591

(914) [email protected]

The Altamarea Group is an award-winning restaurant group featuring the cuisine of acclaimed chef, Michael White. Our restaurants have earned James Beard awards, NYT 3-star reviews as well as Michelin recognition. We selectively look for individuals who have an entrepreneurial spirit and who thrive in an environment that demands excellence in every dimension. Winning" together" though the highest level of teamwork and execution is critical to the success of the Altamarea Group.

We offer medical, dental, and vision benefits after 90 days of employment for full-time employees. If you are interested in joining the Altamarea Group, please send your resume to the email address above with Marea line cook as the subject.

Altamarea Group is an Equal Opportunity Employer.

www.altamareagroup.com

Will Interview

Wednesday

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Altamarea Group

Recruiting for: Culinary Externs (Marea only) - Sous Chef - Line Cook - Pastry Cook.

40Table

Paul Calapa '05 Chef de Cuisine 415 West Broadway - 5th Floor New York NY 10012

(347) [email protected] (212) 219-8509

Gordon Finn '03, '05 Chef de Cuisine

[email protected]

Page 1 Fall Career Fair - November 5, 2013

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

ARAMARK @ Fenway Park - Premium Services, boasts 4 game day private restaurants, 2 of which are upscale with a la carte and action station/buffet service; and the other are full open kitchen with fine dining a la carte. We have an upscale bistro, a private party room, and 52 premium suites along with a cafeteria style media dining room. We have a huge focus on fresh, local, seasonal, sustainable ingredients which are delivered daily.

www.redsox.com/events

Will Interview

Wednesday

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ARAMARK @ Fenway Park

Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Pastry Cooks - Prep Cooks - Grill Cooks

15Table

Ron Abell Senior Executive Chef

[email protected]

David Mazzarelli Assistant Human Resources Manager 4 Yawkey Way Boston MA 02215


One of the only existing luxury hotels in the world with a Frank Lloyd Wright-influenced design, The Arizona Biltmore Resort and Spa has been an Arizona landmark since its opening on Feb. 23, 1929 when it was crowned "The Jewel of the Desert." The resort was designed by Albert Chase McArthur, a Harvard graduate, who had studied under Frank Lloyd Wright from 1907 - 1909 in Chicago. Did you know that the famed song composer Irving Berlin penned many tunes, including "White Christmas," while sitting poolside at the Arizona Biltmore? The pool was first built by the Wrigleys in 1930 and was host to diving competitions as well as fashion shows. Marilyn Monroe called this her favorite pool. In 1930, when the estimated $1 million construction cost doubled, Chicago chewing gum magnate William Wrigley, Jr., one of the original investors in the project, became the sole owner. Over the next 44 years, the Wrigley family owned and operated the Arizona Biltmore, and it became world renowned as the preferred luxury oasis for celebrities, heads of state, captains of industry, and other famous travelers.

In January 1998, a 20,000 square-foot Arizona Biltmore Spa, fitness center, and full-service beauty salon opened. The newest addition, the new Arizona Wing, featured 120 new guest rooms, an Olympic-sized swimming pool, and two new meeting rooms. The Arizona Wing was completely renovated in March of 2009 to become Ocatilla at Arizona Biltmore, a "hotel within the hotel.” The Arizona Biltmore boasts 740 guest rooms and is one of the largest hotels in Arizona. With the opening of the Frank Lloyd Wright Ballroom in July, 2003, the Arizona Biltmore became one of Arizona’s largest meeting and event venues. The new ballroom, the state’s second largest hotel ballroom with 25,000 square feet, was the highlight of a $25 million renovation and expansion of the meeting facilities that increased dedicated indoor function space to more than 100,000 square feet. The project also included converting the tented Pavilion into the 15,000-square-foot McArthur Ballroom. Both new facilities were constructed in the original Wright style.

Thanks to conscientious owners who have been committed to preserving its architectural integrity, the resort is, in many ways, more "Wrightian" than when it was built. And, throughout the years, the Arizona Biltmore has set the standard for elegance and style. It continues to attract celebrities and dignitaries from around the world and is frequently honored with awards and accolades, including the Urban Land Institute "Heritage Award of Excellence," which the resort received for its architectural integrity, landscaping, and, above all, quality of service. Throughout its colorful history, this acclaimed landmark has been graced by U.S. presidents, celebrities, and world travelers. Recognized as one of the best hotels in the world, Arizona’s historic Grand Dame radiates an undeniable mystique of refinement and splendor. Isn’t it time you became a part of her story? This acclaimed Phoenix Arizona Property features: 740 luxury hotel guest accommodations, 78 one-and two-bedroom villas, eight swimming pools, seven tennis courts, a full-service resort spa, salon and fitness center, six dining options, High Tea in the Sun Room, and 24 Hour In-room Dining. The adjacent Arizona Biltmore Country Club boasts two of the best 18-hole PGA golf courses in Phoenix: The Links and The Adobe.

www.arizonabiltmore.com

Will Interview

Wednesday

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Arizona Biltmore Resort & Spa

Recruiting for: Culinary Externs - Baking and Pastry Externs - Cooks - Sous Chef

73Table

Gordon Maybury Executive Chef 2400 East Missouri Avenue Phoenix AZ 85016




The Ashby Inn is a wine country restaurant that offers a refined farm-based cuisine and a great opportunity for a culinarian looking to learn hands-on from Chef Dunlap who has trained in the kitchens of Alain Ducasse, Patrick O'Connell and others.

www.ashbyinn.com

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Ashby Inn & Restaurant

Recruiting for: Culinary Externs - Full-Time Chef de Partie

35Table

Neal Wavra '04 General Manager 692 Federal Street Paris VA 20130


David Dunlap Chef

[email protected]

Are you hungry for a new approach to hospitality? We are a growing, innovative, performance-based company where you’ll have the potential to reach a level of success like never before! We operate a collection of restaurants and bars across the U.S., with eclectic culinary themes ranging from local neighborhood favorites to high-energy multi-city concepts. We invite you to join our mission to deliver top service, premium quality, and exceptional value every day!

www.brguesthospitality.comB.R. Guest Hospitality

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Recruiting for: Sous Chef - Kitchen Manager - Line Cook - Prep Cook - Pantry Cook - Restaurant Manager.

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Venus Cheung Recruiting Manager 315 Park Avenue South New York NY 10010

(212) [email protected] (212) 653-0292

Lee Sanchez F&B Director - Harrah's Atlantic City

Robert Schoell Executive Chef - Harrah's Atlantic City

Baldor is one of the largest importers and distributors of fresh produce in the Northeast. We are dedicated to sourcing the finest and freshest produce available worldwide. We buy directly from domestic farmers and international growers on a daily basis and provide customers with a consistent supply of whatever produce they desire. We have the capacity to receive air, rail and sea transport daily. Our operation functions in 140,000 sq. feet of space in the Hunts Point Section of the Bronx and we have 36 loading docks and approximately 100 refrigerated delivery trucks. We deliver to hotels, white tablecloth restaurants, B & I, upscale retail stores, in-flight caterers, hospitals, schools, executive dining rooms, foodservice chains and country clubs. The greatest challenge we face now is to effectively utilize the vast space we now occupy. We've done this by creating several businesses under the Baldor umbrella: Fresh Cuts, Ipex, De La Terre, Hunts Point Cold Storage & Logistics, Catskill Mountain Produce.

www.baldorfood.com

Will Interview

Wednesday

Baldor Specialty Foods, Inc.

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Recruiting for: Junior Sales Rep - Sales Assistants - Production Manager

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Henry Foreman Human Resource Director 155 Food Center Drive Bronx NY 10474


Jim Chlebogiannis Sales Manager

[email protected]

Daisy Rajsingh Human Resource Manager

[email protected]

Jared Walton '04 Salesman

[email protected]



Based in New Orleans, Louisiana, Besh Restaurant Group was founded by Chef John Besh '92. He opened his first restaurant, August, in 2001. Today BRG is made up of nine restaurants, seven in New Orleans, one north of Lake Pontchartrain, and one in San Antonio. The restaurants range from casual diner to classic, highly-acclaimed fine dining, but unified by the company's commitment to the guest and the experience.

www.beshrestaurantgroup.com

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Besh Restaurant Group

Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - Full-Time Culinary and Baking & Pastry Employees.

32Table

Kelly Fields Executive Pastry Chef

[email protected]

Brian Katz Director of Operations 301 Tchoupitoulas Street New Orleans LA 70130


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.

www.biltmore.com

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Biltmore Company

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Recruiting for: Culinary and Baking & Pastry Externs (March 2014 or later start dates). Restaurant Management

Internship (March 2014 or later). Culinary Positions - Baking & Pastry Positions.

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Laura Baker Biltmore House F&B Operations Manager

[email protected]

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

(828) [email protected] (828) 225-1683



Over the past 10 years, co-owners Dan, David and Laureen Barber have cultivated a unique farm-to-table experience at their two restaurants: Blue Hill, in Greenwich Village, and Blue Hill at Stone Barns, located on an 80-acre working farm and educational facility 30 miles north of midtown Manhattan. Dan Barber, Blue Hill's Executive Chef/ Co-Owner, is regarded as an expert in the field of sustainability and local agriculture. In spring of 2006, Dan received the James Beard award for Best Chef: New York City, and in 2009 was named James Beard's Outstanding Chef. Time Magazine featured him in their 2009 edition of "Time 100," an annual list of the world's most influential people.

www.bluehillfarm.com

Will Interview

Wednesday

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Blue Hill and Blue Hill at Stone Barns

Recruiting for: Culinary Externs - Baking & Pastry Externs (at Stone Barns) - Full-Time Culinary and Full-Time Pastry at

our NYC Location - Front-of-the-House - F.A.R.M.S. Apprenticeship

29Table

John Jennings Human Resource Coordinator 630 Bedford Road Pocantico Hills NY 10591

(914) [email protected] (914) 366-7920

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 18-hole 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 one-on-one instruction from world renowned Chefs. We are aggressively recruiting future associates that have a genuine talent for service, could this be you?

www.bocaresort.com

Will Interview

Wednesday

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Boca Raton Resort and Club -A Waldorf Astoria Resort

Recruiting for: Culinary Externs - Baking and Pastry Externs

102Table

Tim Gilberry Executive Sous Chef

[email protected]

Andrew Roenbeck '84 Executive Chef 501 East Camino Real Boca Raton FL 33431


Bonura Hospitality is one of the Hudson Valley's largest and fastest growing companies. With properties that include hotels, country clubs, live music venues, nightclubs, casual to fine dining restaurants, and marinas. Bonura Hospitality has career opportunities across the hospitality spectrum. Come be part of the family!

www.bonurahospitality.com

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The Bonura Hospitality Group

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Recruiting for: Culinary and Baking & Pastry Externs (at approved sites). Part-time positions: Line - Prep and Caterng Cooks - Catering Servers. Full-Time: Executive Chef - Sous Chef - Garde Manger - Chef de Partie - FOH Managers -

Event Planners.

87Table

Lucas Chyla Director of Human Resources 2975 Route 9W New Windsor NY 12553

(845) [email protected] (845) 565-9451

Kirstie Castellano '12, '13 Event Planner

[email protected]



Boqueria is a Spanish tapas restaurant from Barcelona's Marc Vidal. We offer authentic Spanish food in a fast-paced, fun environment and also have a nightly Market Menu to offer diversity and take advantage of seasonal ingredients.

Boqueria

Recruiting for: Line Cooks

63Table

Khiara Oritz Marketing Assistant 53 West 19th Street New York NY 10010


Santiago Guerrero Chef de Cuisine

[email protected]

Anthony Lemortellec Chef de Cuisine

[email protected]

Marc Vidal Executive Chef

[email protected]

Brae Burn Country Club is located just west of Boston, MA. We feature a championship 18 and a 9-hole Donald Ross design golf course. Our newly renovated clubhouse features a grill room and lounge as well as a functions facility. The Culinary Team at Brae Burn offers a seasonal menu that reflects the innovation of contemporary cooking, combined with great respect for American culinary traditions. Sourcing local product and utilizing the bounty from coastal waters are the inspiration for the dishes on the menu.

www.braeburngolf.com

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Brae Burn Country Club

Recruiting for: Culinary Externs - Seasonal Cooks - Year-Round Line Cooks

83Table

Dean Moore Executive Chef 326 Fuller Street West Newton MA 02465

(857) [email protected] (617) 630-1506

A refined French brasserie in the heart of the southwestern Vermont's Green Mountains. Serving traditional, hearty brasserie fare at moderate prices, Chef Jason Corrigan also introduces French-inspired daily specials highlighting local harvests and regional products. The lofty 125-seat interior is finished in a classic brasserie style with dark wood paneling, tiled floors, mirrors and walls lined with deep red banquettes. As soon as the weather allows, we set outdoor tables under large red umbrellas on our beautifully landscaped terrace. You'll find seating at our fire pit year-round.

www.brasserieloustau.com

Will Interview

Wednesday

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Brasserie L'Oustau de Provence

Recruiting for: Culinary Externs - Line Cook - Garde Manger - Pastry Chef - Server - Bartender

38Table

Michel Boyer Owner P.O. Box 2205, 1716 Depot Street Manchester Center VT 05255

(802) [email protected] (802) 768-8220

Jason Corrigan Chef de Cuisine

[email protected]

Beth Whitaker Owner

[email protected]



Our program is designed around the use of fresh whole foods, organic and local when possible, and the application of basic and advanced culinary skills. We are a healthcare facility with a culinary program mimicking that of a resort or upscale hotel service. Our focus as a team is to design and offer exceptional meals and service to those living with cancer and enduring treatment. We create department initiatives around promoting wellness and making a difference in the lives of those whom we serve daily.

We have a multifaceted operation providing service in the areas of: • Café services, including: hot line, a la minute grill, juice and smoothie station, barista. • Room services, including: inpatient and outpatient service, customized meal preparation upon request. • Special events, including: wine dinners, cocktail receptions, plated and buffet banquets.

Skill development opportunity includes: • A focus on further developing basic skills and techniques.• Practice with more advanced cooking techniques.• Hands-on exposure to top quality ingredients from some of the East Coast’s best vendors.• Rotation through all stations of the kitchen and café.• Introduction to food service as applied in a healthcare setting, with made-to-order meals. • Exposure to how our services are an integral part of healthcare and treatment.• Menu planning and development.• Purchasing and Receiving. • Interaction and location visits to local purveyors, including a local coffee roaster and organic farm.• Contribution to daily service in the café, room service, special events including French service, buffet service, butler service, café service.• Participation in cooking demonstrations for patients, guests, executives, and possibly at offsite events.

www.cancercenters.com

Will Interview

Wednesday

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Cancer Treatment Centers of America

Recruiting for: Culinary Externs (at approved sites). All Cooks - Line Cooks - Sous Chefs - Service Staff. Also, those interested in developing through the front-of-the-house with leadership/management aspirations.

86Table

Charles (CJ) Deery Executive Sous Chef

[email protected]

Devin Harrison Dining Room Manager 1331 East Wyoming Avenue Philadelphia PA 19125


Larry Kessel '89 Executive Chef/Director

[email protected]

Carlo’s is a family-owned bakery that produces what many say are the best tasting, highest quality wedding cakes, specialty cakes, and baked goods in New Jersey. Carlo’s, originally opened by Carlo Guastaffero in 1910, was acquired by Bartolo Valastro Sr. in 1964. Since the untimely passing of Bartolo Sr. in 1994, matriarch Mary Valastro, along with her daughters, Grace, Maddalena, Mary, and Lisa, her son, master baker Bartolo Jr. “Buddy” Valastro, and their spouses have maintained the business. The Valastro’s and their experienced bakers and staff have expanded Bartolo Sr’s. dream and have seen it flourish.

www.carlosbakery.com

Will Interview

Wednesday

Carlo's Bakery

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Recruiting for: Bakers - Management-Retail (General Managers) - Assistant Managers - Decorators - Front-of-the-House Staff

93Table

Irina Razvodovsky Director of Human Resources 631 Grove Street Jersey City NJ 07310

(201) [email protected] (201) 448-8424

Joey Faugno Director of Operations

[email protected]

Rhea Manansala Human Resources Coordinator

[email protected]



Carolina Country Club was established in 1910 and has remained at its original location since inception. The Club, as one of the nation's best private clubs has been recognized as a five-star Platinum Club by a respected industry survey of peer club managers and presidents. The membership enjoys first class facilities in all areas including golf, tennis, wellness, youth, pool, food and beverage service, with each area led by an experienced and talented group of managers and professionals.

Special even and private dining space include a ballroom and eight private dining rooms with seating ranging from 10 to 1500. Member dining consists of a family grille and patio (85 seats), adult casual dining (50 seats), men's dining (45 seats), ladies den (24 seats), terrace, bar and dining (85 seats), pool grille and golf halfway house (in season). The club serves a very active membership of over 1200 families. The southern-style estate clubhouse was recently redecorated and renovated with plans for significant facility expansions to take place in the next five years.

www.carolinacc.net

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Carolina Country Club

Recruiting for: Culinary Externs (year round) - Sorry, no baking & bastry externship positions at this time.

72Table

Eve Spring Human Resource Director 2500 Glenwood Avenue Raleigh NC 27608

(919) [email protected] (919) 439-3271

Patrick Colley Executive Chef

[email protected]

Maria McKown HR Assistant

[email protected]

The Charlie Palmer Group is a restaurant management and services enterprise that owns and/or manages a number of world-renowned fine dining restaurants including Aureole and Astra in the D&D Building (NYC); Aureole at Mandalay Bay and Charlie Palmer Steak at The Four Seasons Hotel (Las Vegas); Charlie Palmer Steak (Washington, DC); Charlie Palmer Steak and Briscola at the Grand Sierra Resort (Reno); Charlie Palmer at The Joule (Dallas); Charlie Palmer at Bloomingdale’s South Coast Plaza (Costa Mesa, CA); Dry Creek Kitchen and Hotel Healdsburg (Sonoma County, CA); Burritt Room + Tavern and Mystic Hotel (San Francisco). The group is led by American cuisine pioneer Charlie Palmer, the celebrated chef, hospitality entrepreneur and hotelier.

www.charliepalmer.com

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Charlie Palmer Group

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

Time Positions.

44Table

Alexander King Project Manager 420 Lexington Avenue - Suite 850 New York NY 10170


Charles Pouchot General Manager - Aureole NY

[email protected]



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 chef and numerous amenities and activities for young and old alike. Chatham Bars Inn is listed on the register of the National Trust for Historic Preservation as a Historic Hotel of America and has been named one of the top resorts in the world by Travel & Leisure Magazine and the best hotel on Cape Cod by Boston Magazine.

Whether you're planning a family get-away or a family reunion, a wedding for 200 or a romantic get-away for two, a business meeting or a reward for business well done, consider the Chatham Bars Inn.

www.chathambarsinn.com

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Chatham Bars Inn

Recruiting for: Culinary Externs - Baking & Pastry Externs - Pastry Cooks - Garde Manger - Banquet Cooks - Sushi Chefs - Food Prep Cooks - Breakfast Cooks - Line Cooks.

1Table

Anthony Cole Executive Chef 297 Shore Road Chatham MA 02633

(508) [email protected] (508) 945-6785

Set in the heart of the quaint seaside village of Chatham, Cape Cod, the Chatham Wayside Inn offers stylish accommodations, comfortable dining, and outstanding service creating the perfect Cape Cod experience all year.Chatham's strolling Main Street, an exclusive mile of boutique shops, art galleries, and restaurants, is just steps from our door.

Located on the "elbow" of Cape Cod, Chatham is surrounded on three sides by water -- Pleasant Bay, Nantucket Sound, and the Atlantic Ocean. Chatham benefits from Mother Nature's "natural air conditioning" with comfortable summers, exquisite autumns, and mild winters. Beaches, golf, shopping, antiquing, walking, birding, biking, fishing, kayaking, lighthouses, seafood, history, salt air, windmills… this is what makes Cape Cod so special. Chatham has carefully and beautifully preserved the flavor of a small New England town with great style and charm, creating an ideal destination to experience that "stepping back in time, olde Cape Cod" feeling.

Students will have the ability to hone both rational and modern techniques in a fast paced professional kitchen. Items are all made with love in house or sourced from local bakeries, farms, fishermen and cheese mongers. Students will be rotated through hot/cold line prep and production, banquet service, and production as well as whole animal, beef, poultry and fish fabrication.

www.waysideinn.com

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The Chatham Wayside Inn - The Wild Goose Tavern

Recruiting for: Culinary Extern - Line Cooks - Prep Cook

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Daniel Spurlock Executive Chef 512 Main Street Chatham MA 02633

(508) [email protected] (508) 945-3407

Chad Lohr Sous Chef



The Business of Good Food At Chipotle, we aim to do a few things but do them exceptionally well. When Chipotle first opened its doors in 1993, the goal was simple: to serve high quality, delicious food quickly with an experience that not only exceeded but redefined the fast food experience. To that end, we focus on sourcing the best possible ingredients, serving the tastiest food, and growing the most capable team we can. Good food IS good business.

www.chipotle.comChipotle Mexican Grill

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Recruiting for: All restaurant positions. Test Kitchen Supervisor (NYC)

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Eric Leibhart Kitchen Manager

Lori Raff Apprentice Team Lead 126 5th Avenue - Fourth Floor New York NY 10011


Stephanie Yee Kitchen Manager

Founded in 1957, Dallas-based ClubCorp is a leader in the private clubs industry. Internationally, ClubCorp's affiliates own or operate nearly 170 golf courses, country clubs, private business and sports clubs, and resorts. ClubCorp has in excess of $2 billion in assets. Among the company's nationally recognized golf properties are Firestone Country Club in Akron, Ohio (site of the 2006-2010 World Golf Championships - Bridgestone Invitational); The Homestead in Hot Springs, Virginia (America's first resort founded in 1766); and Mission Hills Country Club in Rancho Mirage, California (home of the Kraft Nabisco Championship). The more than 60 business clubs and business and sports clubs include the Boston College Club; City Club on Bunker Hill in Los Angeles; Citrus Club in Orlando, Florida; Columbia Tower Club in Seattle; Metropolitan Club in Chicago; Tower Club in Dallas; and the City Club of Washington, D.C. The company's 16,000 employees serve the nearly 200,000 member households and more than one million guests who visit ClubCorp properties each year.

www.clubcorp.comClubCorp

Recruiting for: Variety of openings around the country.

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John Cegielski Vice President, Member Retention

[email protected]

David Giarmona Regional Director of Food & Beverage 3030 LBJ Freeway, Suite 600 Dallas TX 75234


CBYX (Cultural Vistas, Inc.) offers a year-long fellowship to study and work in Germany. Numerous CIA students and graduates have received fellowships as participants of the CBYX program in the past and have gone on to gain academic and work experience in Germany while immersing themselves in the German Language and culture.

www.cbyx.infoCongress-Bundestag Youth Exchange for Young Professionals (Cultural Vistas)

Recruiting for: CBYX is a full-year fellow to study and work in Germany. Applicants inculinary and baking and pastry arts are especially encouraged to apply. For more information, visit www.cbyx.info.

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Nele Feldmann Associate Program Manager 440 Park Avenue, South, 2nd Floor New York NY 10016

(212) [email protected] (212) 497-3588



The Student Employment Office assists students in finding student employment positions on campus and off-campus Federal Work Study. All new hire paperwork is completed through this office as well as distribution of Student Work Authorization Cards. Current open positions are listed on http://www2.ciachef.edu/hr/ .

The Culinary Institute of America - On-Campus Student Employment

Recruiting for: All on-campus student employment opportunities.

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Traci Furnia Manager - Student Employment 1946 Campus Drive Hyde Park NY 12538


Delicatessen brings international comfort food to the crossroads of SoHo and Nolita in New York City, creating a friendly neighborhood vibe. The main dining room provides an unmatched open air experience in warm months, along with two private event spaces. Chef Michael Ferraro's vast menu ranges from classic fried chicken, to foie gras, while also serving familiar favorites for breakfast, lunch, diner, and late night.

www.delicatessennyc.com

Will Interview

Wednesday

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Delicatessen

Recruiting for: Line Cook - Preparation/Butcher - Pastry Department

79Table

Michael Ferraro '02 Executive Chef and Partner 54 Prince Street New York NY 10012


The Ranch's history dates back to the 1930s, when Margaret Radcliff built the original homestead and operated it as a dairy farm. However, it wasn't until Bob and Suzanne Fanch purchased Devil's Thumb Ranch in 2001 that the property became known as the luxurious retreat we know today. Today, Devil's Thumb Ranch Resort & Spa encompasses 6,000 acres of land. Following seven years of capital improvements and forest maintenance, guests enjoy a unique, environmentally sensitive and rustically elegant wilderness ranch resort experience amidst flowering meadows and lush woodlands. The Fanch's plans are to build only what is necessary to service guests' needs in a way they can custom tailor their visits while preserving and restoring the land and its history for future generations to enjoy.

In keeping with the rich history of Devil's Thumb Ranch, Executive Chef Evan Treadwell and his culinary team further the Ranch's true Colorado experience by using natural and sustainable food sources. Things are kept natural based on the belief that this is the best food can be.

All of the Ranch's dining experiences embrace the concept of sustainability to retrain the earth's ability to regenerate, not deplete, the resources that meet human needs. Consistent with these beliefs is the approach to food selection and preparation. Each restaurant's foods are sustainable when available, and the dining options offered each night are prepared from scratch and presented in a picturesque display that showcases the vibrant colors and contrasts fresh food from the earth and sea. The food exudes taste from where it is grown, and, as a result, has its own distinct flavor that differs in richness and nuance from more processed foods. The offerings reflect a cross-section of foods indigenous to Colorado's heritage, including 85 percent of all the restaurant's meat and game that comes from Colorado sources. The drinking water comes from the Fanch's own water rights on the Ranch.

Recent host to the James Beard Foundation dinner and Wine Spectator Awards of Excellence for Ranch House Restaurant and Heck's further these dining venues' reputations as among the best in Grand County and Colorado.

www.devilsthumbranch.com

Will Interview

Wednesday

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Devil's Thumb Ranch Resort & Spa

Recruiting for: Culinary Externs - Baking & Pastry Externs Line Cooks - Lead Line Cooks

76Table

Maud Olsthoorn Executive Director of Human Resources 3530 County Road 83 Tabernash CO 80478

(970) [email protected] (970) 726-9038

Benji Puga Pastry Chef

[email protected]



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).

www.danielboulud.com

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The Dinex Group - Restaurant Group of Daniel Boulud

Recruiting for: Culinary Externs - Baking & Pastry Externs - Garde Manger - Line Cooks - Entry-Level Servers - Pastry Cooks - Bread Baker

48Table

Elizabeth Rodriguez Human Resource Manager 16 East 40th Street - Fourth Floor New York NY 10016


Sharon Villar Human Resource Coordinator

[email protected]

Edgartown Yacht Club is a 170-seat fine dining private club which includes a 40-seat Galley Grill. Food Service includes a busy a la carte (up to 160 dinner covers), member functions and Regattas. The property is well maintained with excellent housing available. It is a Seasonal club operating May through October. There is an emphasis on Farm-To-Table, which is supported by an extraordinary community of local farms and fishermen. Katama Bay Oysters, chickens from the Good Farm in West Tisbury and much of our produce comes from Morning Glory Farm. Our menu changes to follow the seasons.

www.edgartownyc.org

Will Interview

Wednesday

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Edgartown Yacht Club

Recruiting for: Culinary Externs - Sous Chef - Line Cooks - Pastry Cook

22Table

Carolyn King Executive Chef 1 Dock Street Edgartown MA 02539

(508) [email protected] (508) 627-4361

Educational Housing Services offers all-inclusive housing solutions designed exclusively for students and interns. With EHS, you get safe, quality housing by the academic year, semester, or summer. Our residences are located in New York City’s best and most convenient neighborhoods, so no matter where you go to school or intern, you can find a location that’s perfect for you. Say hello to no-hassle renting. Say good-bye to bills, broker's fees, hidden costs, and other unwanted surprises. With EHS you graduate to a simpler, smarter, and speedier student-housing search. All of our rooms come fully furnished, and utilities, cable TV, high-speed Internet, and gym access are included in the price. Check out the website www.studenthousing.org/and/cia or call today for locations, rates, and availability: 1-800-297-4694.

www.studenthousing.orgEducational Housing Services

Recruiting for:

43Table

Karen Entwistle Director of National Programs 55 Clark Street New York NY 11201




EFCO is a global leader in ingredients for wholesale bakeries, chain restaurant operators, retail bakeries, food processors, frozen food manufacturers, and supermarket bakeries. We offer an ever-growing portfolio of off-the-shelf products and custom formulated products that include bakery fillings, bakery mixes and concentrates, beverage bases and syrups, fruit specialty toppings and other specialty ingredients.

www.efcoproducts.com

Will Interview

Wednesday

Efco Products, Inc.

Recruiting for: Full-Time Product Development/Research and Development

49Table

Matt Plaza '09, '10 Research and Development Manager 130 Smith Street Poughkeepsie NY 12601

(845) [email protected] (845) 452-5607

Denise Watson Director of Human Resources

[email protected]

The Elm serves classical, yet forward-thinking French fare. Our menu is broken down by category: Raw, Sea, Land and Shared. The menu is complimented by a wine program that offers a wide-ranging cross-section of eclectic wines. The cocktail program, created by Johnny Swet, cross-utilizes freshly-picked herbs and fruits.

www.theelmnyc.com

Will Interview

Wednesday

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The Elm Restaurant

Recruiting for: Front-of-the-House and Back-of-the-House Positions

65Table

Jay Poblador '00 General Manager 160 N 12th Street Brooklyn NY 11249

(718) [email protected] (718) 218-7555

EMM Group is one of New York City's most successful and multi-faceted hospitality management companies, owning and operating Abe & Arthurs, Catch, Lexington Brass, Catch Miami, and The General.

www.emmgroupinc.com

Will Interview

Wednesday

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EMM Group

Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - Line Cooks - Pastry Cooks - Prep Cooks - Sous Chef

84Table

Jonathan Moldenhauer Human Resources Coordinator 413 West 14th Street - #301 New York NY 10014


Hung Huynh '02 Executive Chef - Catch

[email protected]



Empire Brewing Company, Syracuse, NY (est. 1994) is a micro-brewery and restaurant that aspires to provide customers with the finest all-natural ingredients available by utilizing fresh locally sourced products from over sixty farmers. Our sustainable efforts have been honored with Slow Food’s Snail of Approval Award. Empire’s two business philosophies are “Eat Where You Live” and “We Grow Beer”. Empire Brewing Company is a multi-award winning national and international brewer of specialty craft beers. In 2010 Empire expanded its brewing operations to Brooklyn, NY, by forming a contract alliance with Greenpoint Beer Works. Empire is producing four of its forty beers in Brooklyn for keg distribution throughout New York State to include: Empire IPA, Empire Cream Ale, Empire White Aphro and Empire Amber Ale. Empire Farmstead Brewery is slated to open in fall of 2014. The 35,000 square-foot building will be situated on a virgin 22-acre property. The objective of the Empire Farmstead Brewery is to expand the existing brewing facility and agricultural component of Empire Brewing Company to a stand-alone manufacturing and agritourism facility located on Route 13 in Cazenovia, NY. Beer manufactured here will be packaged in kegs, bottles and cans for regional, national and international distribution. The agricultural component will include hops, lavender, vegetables, herbs, and fruits for use in the brewing process and to support the food production needed at both facilities. There is a tasting room/gift shop and restaurant that will maintain a carbon footprint of 30 miles. This unique project will capture the interest of the brewing community, farmers, educators, hop historians, beer geeks, and industries interested in learning from our green business practices. The agricultural component was designed in conjunction with Professor Matthew Potteiger and the graduate student body from the Department of Landscape Architecture, State University of New York, College of Environmental Science and Forestry.

Recuriting For: Culinary Specialists, Chefs, Equipment Operators, Lab Technician, Line Supervisor, Packaging Department Manager, Packaging Engineer, Packaging Maintenance, Process and Product Development, Quality Control Manager, Continuous Improvements, Logistics and Distribution, Operations Benchmarking, Operations Master Plans, Packaging Optimization, Quality Management (QMS), Raw Materials Specialists

www.empirebrew.comEmpire Brewing Company

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Recruiting for: Please see all positions listed above.

56Table

David Katleski Founder 120 Walton Street Syracuse NY 13202

(315) 475-2337

Tim Butler Brewmaster

[email protected]

Olivia Cerio Brand Manager

[email protected]

Matt Riddett Head Chef

[email protected]

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.

www.epic.com

Will Interview

Wednesday

Epic Systems Incorporated

Recruiting for: Cooks - Bakers

19Table

Brendan Corsones Recruiter 1979 Milky Way Verona WI 53593


Eric Rupert Executive Chef

[email protected]



Gate Gourmet, Inc., a GateGroup Company, is the world’s largest independent provider of catering and provisioning services for the airline industry. For the past 70 years, we have served over 250 carriers in more than 30 countries. Gate Gourmet combines culinary expertise with the highest standards of food safety and production to deliver delicious, healthy, and affordable meals to over 270 million travelers around the globe.

www.gategourmet.com

Will Interview

Wednesday

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Gate Gourmet

Recruiting for: Culinary Externs (at approved sites) - Cook - Sous Chef - Executive Chef

39Table

Richard Jones Director of Human Resources 2077 Convention Center Concourse - 450 College Park GA 30337

(678) [email protected] (404) 801-3910

Thomas Bradley '82 Executive Chef

[email protected]

James Capera Senior Manager, Human Resources

[email protected]

Melisa Manaois Manager, Regional Recruiting

[email protected]

Christina Virando Manager, Recruiting (NE)

[email protected]

Grand Prix New York Racing (GPNY) is the only large indoor racing, social entertainment, and corporate event venue in the New York City-metro area. Centrally located in the village of Mount Kisco, New York, GPNY is a unique 118,000-square-foot facility that offers a quarter-mile-long, state-of-the-art racetrack for all ages; Spins Bowl (a 19-lane bowling center and special events services); Fuel restaurant and bar, with award-winning catering, an arcade, carnival room, banquet facility, conference rooms, and more. GPNY is actively involved in community outreach and fundraising efforts. Since its inception in 2008, GPNY has raised hundreds of thousands of dollars for local charities by hosting high-profile fundraising events.

www.gpny.com

Will Interview

Wednesday

Grand Prix NY

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Recruiting for: Catering Staff - Event Assistant Managers - Event Managers - Cooks - Sous Chef - Prep Cooks - Servers -

Assistant Restaurant Managers

41Table

Michael Kim '06 Executive Chef 333 North Bedford Road Mount Kisco NY 10509

(914) [email protected] (914) 840-1277

Corrado Ilardi Restaurant Manager

[email protected]

Katherine Nelson Events Director

[email protected]



Selected as one of Florida's Best New Restaurants for 2013, Grayton Bar and Grill is Modern Southern Cuisine. Executive Chef and Owner Johnny Earles is a five-time guest chef of the James Beard Foundation as well as guest chef at Harlan Estate for the Napa Valley Wine Auction among many others. GBG is open for lunch, dinner and Sunday Brunch with an emphasis on select wines, locally brewed beer, and a very creative bar menu featuring small batch and craft distilled spirits. Recent wine maker dinners with Julianna Martinelli of Martinelli Vineyards are typical of the special events we produce.

Select live music compliments the beautiful setting with recent performances by Holly Williams and husband Chris Coleman, guitarist for Kings of Leon.

The menu at GBG is ever evolving with the seasons. The Gulf of Mexico provides the best selection of seafood. We buy heirloom produce, grains and heritage pork and poultry from the best growers in the South.

We have a long-standing tradition of working with CIA students, faculty, and alumni. We allow our extern students access to virtually all aspects of the restaurant in the effort to round out their GBG experience. Many elect to remain a part of our staff and everyone enjoys the variety of experience . . . and living at the beach is especially rewarding.

www.graytonbarandgrill.com

Will Interview

Wednesday

Grayton Bar and Grill

Recruiting for: Variety of Positions: Culinary - Baking and Pastry - Front-of-the-House

81Table

Johnny Earles Executive Chef and Owner 170 East Scenic 30A-Grayton Beach Santa Rosa Beach FL 32459

(850) 213-0891

Debbie Loomis-Earles Dining Room Manager and Owner

[email protected]

Great American Restaurants owns and operates eleven high volume, upscale casual restaurants in the Northern Virginia market as well as an artisan bakery. All of our restaurants emphasize high quality, from scratch cooking to hospitality in our dining rooms. Annual unit volumes range from $5MM to $12MM and selective expansion in premier locations in the Washington, D.C. market is an ongoing high priority. All levels within Great American Restaurants, from executive to management and staff members, are guided and driven daily by a mission statement and core values that focus on a never-ending and passionate pursuit of operational excellence. The company's mission statement is simple, straight forward, and powerful - "We are the World's Best Operator of Casual Restaurants."

We are looking for talented individuals with leadership experience of at least one year in a full service, high volume restaurant who are interested in joining a growing organization and taking their restaurant management career to the next level. We have a detailed and extensive training program for both Kitchen and FOH Managers. We offer full medical and dental benefits, 401K, 3 weeks vacation and a robust bonus program.

www.greatamericanrestaurants.com

Will Interview

Wednesday

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Great American Restaurants

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

100Table

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

(703) [email protected] (703) 645-0706

Tom Polansky '08, '10 Executive Chef

[email protected]



If you're interested in making a career out of helping other people enjoy one of the leading luxury resorts around the world, the Greenbrier is looking for you. Quite frankly, we only hire the very best people to deliver the absolute finest experience to our guests. In fact, visitors arrive from around the world each day to enjoy our legendary service and amenities.

www.greenbrier.com

Will Interview

Wednesday

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The Greenbrier Resort

Recruiting for: Culinary Externs - Baking & Pastry Externs - Second Cooks

94Table

Steven Halliday Chef de Cuisine 300 West Main Street White Sulphur Springs WV 24986


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 good organizational skills, and 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!

www.guckenheimer.comGuckenheimer

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

6Table

Sean McCaffrey Area Manager 92 Montvale Avenue Stoneham MA 02180


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.

www.harristeeter.com

Will Interview

Wednesday

Harris Teeter Supermarkets

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Recruiting for: Culinary Managers - Fresh Foods Managers - Culinary Chefs - Pastry Chefs. Relocation Assistance Provided.

97Table

George Gauldin Regional Recruiting and Training Manager 3903 Fair Ridge Drive - Suite 200 Fairfax VA 22033

(703) [email protected] (703) 278-0678



The Hartford Baking Co. specializes in artisan American and European inspired breads and pastry. We serve all of Hartford County with our wholesale bread program, retail store, and farmers markets.

www.hartfordbaking.comHartford Baking Company

Recruiting for: Bread Bakers - Pastry Chef - Pastry Assistant

78Table

Scott Kluger President 625 New Park Avenue West Hartford CT 06110

(860) [email protected] (860) 986-6639

Meghan Poulin '08, '09 Head Pastry Chef

[email protected]

Highland Baking is a third generation family of artisan bakers in the Chicago-land area. Highland has been building long-lasting relationships and meeting the total bread needs of their customers by providing a quality product and exceptional service. We work with regional and national chains across the country providing customization and proprietary products to fit customers needs. At Highland, bread is our passion, service is our specialty.

www.highlandbaking.com

Will Interview

Wednesday

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Highland Baking Company

Recruiting for: Culinary Externs - Baking & Pastry Externs - Product concept development team member positions.

13Table

Catherine Policella '96 Director of Culinary 2301 Shermer Road Northbrook IL 60062


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 Rutherford Grill, Bandera, East Hampton Grill, Hillstone, R+D Kitchen, South Beverly Grill, White House Tavern, Palm Beach Grill, and Houston’s. Our performance-driven environment attracts passionate kitchen professionals who are dedicated to consistently driving high standards. The first step is 4-5 months of Culinary Management Training in one of our restaurants where we give you the time to strengthen your kitchen skills while employing your management skills (hiring, training, ingredient selection, vendor negotiation, financial statements, etc.). If you are a sous chef, or an aspiring one, at Hillstone you can marry your passion for food excellence with a professional career in culinary management. Our chef's and managers source all products locally, purchasing from renowned vendors. So whether you visit the farmers market in the morning or call upon another local relationship, you'll have an opportunity to showcase your skills in a luxury restaurant environment.

www.hillstone.com

Will Interview

Wednesday

Hillstone Restaurant Group

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Recruiting for: Management Training Program OR Culinary Management Training Program

5Table

Keith Clancy Human Resource Manager 2710 East Camelback Road Phoenix AZ 85016


Ten brands. 90 countries. 4,000 hotels. 650,000 rooms. Countless opportunities to delight. An open door. A welcoming smile. An exceptional experience. That's what we offer the millions of travelers who stay with us every year. And we never forget the reason we're here: to delight our guests, team members, and owners alike. We're Hilton Worldwide. Welcome. Will

Interview Wednesday

Hilton Worldwide

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Recruiting for: Savory and Pastry Cooks (entry-level to more experienced). Food & Beverage Management - Waldorf Astoria Management Development Program - Hilton Management Development Program

61Table

Moira Boag Director of Talent Acquisition 7930 Jones Branch Drive McLean VA 22102

(212) [email protected],

Peter Betz '94 Executive Sous Chef, Waldorf Astoria



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, Orlando, Seattle,Charlotte, 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.

www.hmshost.com

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HMS Host

Recruiting for: Culinary Externs and graduates to start in early 2014.

10Table

Sam Chandler Director, Human Resources 6905 Rockledge Drive Bethesda MD 20817

(240) [email protected] (240) 694-4628

Our global philosophy, "Food. Thoughtfully Sourced. Carefully Served," focuses on sourcing and providing healthy food and beverage options for Hyatt guests and associates that are good for the local communities in which they reside and good for the planet. This includes sourcing and serving meat without supplemental growth hormones or antibiotics, cage-free eggs, sustainable seafood, and fresh local ingredients that reflect the season and local flavors. Our full-service hotels operate under the Hyatt®, Park Hyatt®, Andaz™, Grand Hyatt®, and Hyatt Regency® brands. Our two select service brands are Hyatt Place® and Hyatt Summerfield Suites™. We develop, sell and manage vacation ownership properties under the Hyatt Vacation Club® brand.

www.hyatt.jobs

Will Interview

Wednesday

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Hyatt Hotels Corporation

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Recruiting for: Culinary Externs - Corporate Management Trainee

45Table

Ronisha Goodwin Regional Talent Acquisition Manager 71 South Wacker Drive Chicago IL 60606


David Didzunas '81 Executive Chef

[email protected]

Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant offering inspired Mediterranean cuisine. Ilili's menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the palate and senses. Complementing the international cuisine, ilili offers an impressive wine list that includes wines from all over the world and features favorites from Lebanon and the Mediterranean.

www.ililinyc.com

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ilili Restaurant

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Recruiting for: Culinary Externs - Line Cook - Sous Chef - Pastry Cook - Manager

12Table

Annabel Lee Executive Assistant 236 Fifth Avenue New York NY 10001


David Nguyen '09 Manager

[email protected]



The Inn at Little Washington, just 67 miles west of Washington D.C., a renowned 5 Star, 5 Diamond Relais & Chateaux country house hotel internationally renowned for Chef/Proprietor Patrick O'Connell's pioneering of Refined Regional American Cuisine, is a culinary oasis akin to visiting a Michelin starred restaurant in the European countryside. Established in 1978, The Inn is a member of Relais & Chateaux and their restaurant group Les Grands Chefs.

www.theinnatlittlewashington.com

Will Interview

Wednesday

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The Inn at Little Washington

Recruiting for: Culinary Externs - Baking & Pastry Externs - Savory Cooks - Pastry Cooks

52Table

Evan Parker '03 Executive Sous Chef Post Office Box 300 Washington VA 22747

(540) [email protected] (540) 675-3134

Devin Rose '12 Cook

Iron Hill Brewery & Restaurant is passionate about producing distinctive, full-flavored handcrafted beers, accompanied by fresh-from-scratch New American cuisine in a comfortable, casual atmosphere. We currently have 750 employees and eight 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.

www.ironhillbrewery.com

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Iron Hill Brewery and Restaurant

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Recruiting for: Culinary Externs - Sous Chefs - Front-of-the-House Managers

16Table

Mike Casciello '06 Head Chef

[email protected]

David Foster '93 Head Chef 2502 West 6th Street Wilmington DE 19805




Eastern Standard in Boston, MA - Quite literally the heart that keeps Kenmore Square pumping, Eastern Standard's lively mix of locals and out-of-towners assures a vibrant scene nearly 24 hours a day. The high-ceilinged room features an impressive dining area, an intimate private dining room, and a lounge surrounding the longest marble bar in Boston. Nationally-recognized for our award-winning cocktail program, our dining options are just as impressive and span the gamut of everything from a burger to our daily offering. Whether you stop in for breakfast, lunch, a mid-afternoon snack, dinner or late night eats, you will be warmly greeted by a staff whose main goal is to make your dining experience among the best you have ever had. At Eastern Standard we strive to re-create every guest's expectations.

Island Creek Oyster Bar in Boston, MA - The first restaurant from internationally-acclaimed Island Creek Oysters, Island Creek Oyster Bar has quickly become the definitive seafood experience in Boston since its opening in October of 2010. With an ambiance that takes its cue from the farm's home in Duxbury, Massachusetts, the menu offers a mix of shore classics (fried clams, fish & chips) alongside more sophisticated preparations, as well as a robust selection of non-seafood dishes. And, of course, ICOB features the most robust raw bar program in Boston featuring a wide selection of oysters and shellfish that are unavailable anywhere else.

www.islandcreekoysterbar.com

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Island Creek Oyster Bar and Eastern Standard

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook - Pastry Cook - Bread Shift - FOH: Management Candidates - Wine Program - Cocktail Program

46Table

Carol Glagola Assistant to Executive Chef

[email protected]

Nicki Hobson Chef de Cuisine, Island Creek Oyster Bar

[email protected]

Molly Hopper Sandroff Human Resources Director

Francisco Millan Sous Chef

Jeremy Sewall '92 Executive Chef/Owner 500 Commonwealth Avenue Boston MA 02215




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, 255-room 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.

www.kiawahresort.com

Will Interview

Wednesday

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Kiawah Island Golf Resort

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

85Table

Jonathan Banta Chef de Cuisine-Atlantic Rm & Ryder Cup Bar

[email protected]

Ryley McGillis Chef de Cuisine - Jasime Porch

[email protected]

Jackie Regan Recruiting Manager One Sanctuary Beach Drive Kiawah Island SC 29455

(843) [email protected] (843) 768-6061

Jason Rheinwald Chef de Cuisine

[email protected]

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 banquet 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.

www.kingsmill.com

Will Interview

Wednesday

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Kingsmill Resort

Recruiting for: Culinary Externs - Baking and Pastry Externs - Seasonal Culinarians - Full-Time Culinarians

80Table

Uwe Schluszas Executive Pastry Chef 1010 Kingsmill Road Williamsburg VA 23185

(757) 253-8213 (757) 564-5303

Dale Ford Executive Chef



Located in Kohler, Wisc. The American Club is a Forbes Five-Star Resort Hotel and the Midwest’s only AAA Five Diamond Resort Hotel providing unique, luxurious décor that creates a singular quality experience room by room. Additional lodging properties at The American Club Resort are the Carriage House, home of the Forbes Five-Star Kohler Waters Spa, and the Inn on Woodlake. The American Club is home to four food & beverage outlets: The Immigrant & Winery Bar, The Wisconsin Room, The Horse & Plow and The Greenhouse. The resort features five additional food & beverage outlets: Blackwolf Run Restaurant, Whistling Straits Restaurant, The Craverie Chocolatier Café, Cucina and Take 5 Café.

The golf courses at Whistling Straits and Blackwolf Run, all four courses ranked within the Top 100 in the U.S., have played host to 5 major championships including the 2012 U.S. Women’s Open. In the future, Whistling Straits will play host to the 2015 PGA Championship and 2020 Ryder Cup. The American Club Resort is no stranger to special events. Aside from the golf championships hosted here, we also put on two major events each year – Kohler Festival of Beer in June and Kohler Food & Wine Experience in October – where the eyes of the nation are upon Kohler as we showcase our culinary talent through demonstrations and tastings during the events. Kohler Co.’s sister resort in St Andrews, Scotland – The Old Course Hotel Golf Resort & Spa is situated in the home of golf and located on The Old Course.

www.kohler.com

Will Interview

Wednesday

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Kohler Co.

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Hospitality Management Development Program Trainee

9Table

Richard Boyer Executive Chef, Destination Kohler 444 Highland Drive Kohler WI 53044

(920) [email protected] (920) 803-4992

Paul Smitala '96 Chef III - Blackwolf Run

[email protected]

Le Pain Quotidien boulangerie kitchens offer a home from home for people to enjoy authentically delicious food in a friendly and convivial ambiance. Our ingredients are fresh, seasonal, organic and locally sourced wherever possible, and our artisan bread remains the piece de resistance of our menu. We provide wholesome food that is good for the body, good for the soul and good for the planet. LPQs offer table service, take away counter service and a retail selection of pantry items.

www.lepainquotidien.com

Will Interview

Wednesday

Le Pain Quotidien

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Recruiting for: Kitchen Manager - Service Manager - Assistant Manager - General Manager

36Table

Emily Boyer People Support Manager 434 Broadway, 3rd Floor New York NY 10013


Christopher Garate '09, '11 District Manager

[email protected]

Victoire Swaels Training Manager

[email protected]



Hip and dysfunctional are out. Style and function are in. Le Parker Meridien’s 725 ergonomically inspired rooms and suites with far reaching views of Central Park and the Manhattan Skyline give you that “at ease” feeling as you step out in the big town. Enjoy great eats at the over-the-top all-day breakfast restaurant, NORMA’s, voted “Simply the best breakfast in New York” by the Zagat Survey AND Citysearch. Burgers to die for? We have a hidden spot at the burger joint. Zagat's named it number one. Drink diabolical espresso and cocktails at Knave. And that's just our food and beverage division!

[email protected] Parker Meridien

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Recruiting for: Sous Chef - Expediters - Assistant Managers - Front-of-the-House - Back-of-the-House

25Table

Ronni Myers Director of Employee and Labor Relations 119 West 56th Street New York NY 10019


Diane Bader Human Resource Recruiter

[email protected]

Lehigh Valley Restaurant Group, Inc. is a Red Robin Franchise that operates 19 restaurants in Pennsylvania. We are looking for Managers that display an “unbridled” passion for taking care of our guests and team members. We have excellent opportunities for advancement! We will be opening two new restaurants in 2013! RED ROBIN PHILOSOPHY: At Red Robin our “unbridled” passion for perfection can only be achieved when our Team Members enjoy what they do... All applicants must live by the Red Robin CORE VALUES... Honor, Integrity, Seek and Share Knowledge, and HAVING FUN! Check out our website at www.rrobinpa.com

www.redrobinpa.com

Will Interview

Wednesday

Lehigh Valley Restaurant Group: Red Robin

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Recruiting for: Front-of-the-House Managers - Assistant Kitchen Managers

66Table

Steve Bimonte '11, '12 Manager

[email protected]

Natalie Loney Recruiting Manager 6802 Hamilton Boulevard Allentown PA 18106

(484) [email protected] (610) 973-0057

Marcus Hotels and Resorts is a compelling force in the hospitality industry, with expertise in management, development, and historical renovations. We are experts at successfully developing and repositioning food and beverage concepts to enhance our guest experiences. From cuisine and cocktails to environment and vibe, each Marcus Hotels & Resort concept has its own personality. The historic Grand Geneva Resort & Spa of Lake Geneva, WI, is a AAA Four-Diamond resort. Originally one of Hugh Hefner's Playboy Resorts, the 30-year-old property is now home to 62,000 square feet of meeting space, including three ballrooms and three distinctive restaurants. Ristorante Brissago offers the flavors of Italy using authentic ingredients flown in weekly from Italy and uses techniques native to big-city Italian-style cuisine. The Geneva ChopHouse offers the freshest steaks, seafood and style along with a 90-bottle strong wine list. The Grand Café offers a warm ambience for breakfast, lunch or dinner and reflects diets of today inspired by contemporary cuisine. The Grand Geneva also features Café Gelato, Links Bar and Grill located in the Golf shop, Smokey’s Bar-B-Que at Timber Ridge Lodge, and Timber’s Bar and Grill located at the Mountain Top Ski Chalet. The Culinary Student Program recruits up to 20 passionate students each year from around the country and allows them to rotate throughout the Resort’s outlets to get a chance to find his or her resort specific culinary or baking and pastry expertise.

www.grandgeneva.com

Will Interview

Wednesday

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Marcus Hotels - Grand Geneva Resort & Spa

Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time and Part-Time Cooks, Butcher

42Table

Morgan Myers Human Resources Manager 7036 Grand Geneva Way Lake Geneva WI 53147

(262) [email protected] (262) 249-4599

Michael Sawin '79 Executive Chef

[email protected]



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."

www.marriottgrand.com

Will Interview

Wednesday

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Marriott Grand Hotel Resort & Spa

Recruiting for: Culinary Externs - Baking & Pastry Externs. We have been hosting externs at our property for three years. Our property is a Luxury #1 Marriott Resort with 10 different dining options.

30Table

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

(251) [email protected] (251) 990-6329

Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've found a place where you define what success means to you, and we help make it happen. It's where you'll be given the building blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from Marriott Hotels, JW Marriott, Renaissance, and The Ritz‑Carlton all offering World Class Cuisine. You'll work alongside ladies and gentlemen who share your enthusiasm about your hotel employment within one of our Marriott brands. And you'll discover hospitality jobs that offer growth and promotions that will let you experience the career of a lifetime. Whether you're applying for your first hospitality job or you are a career professional, Marriott offers success you can experience. We invite you to consider Marriott as your career destination. All interested candidates must post their resume in advance at MarriottU.com. Feel free to send an email message after posting to [email protected] to verify your information has been processed through the system. And, join our Team for an Informational Session on Monday, November 4, at 9 PM in the EcoLab Theatre in the CIA Admissions Building. We are seeking candidates for the 2013 Culinary Voyage Leadership Development Program who will graduate by August 2013. Opportunities are available in multiple brands in Marriott International in the areas of Culinary. Your training will be geared toward the specific position/brand for which you are hired. We are seeking individuals with a college education, industry work experience, and previous leadership experience. Candidates must also be open to relocation as an opportunity of interest may not be available in your desired location. Interested candidates should register their information prior to Career Fair at: MarriottU.com. Candidates for externship will be considered for opportunities for approved sites. The following properties have made us aware that 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: The Ritz‑Carlton DC, JW Orlando & The Ritz‑Carlton Grande Lakes, Orlando World Center Marriott, The Ritz‑Carlton Naples, JW Phoenix Desert Ridge AZ, JW & The Ritz‑Carlton Tucson, San Diego Marquis, JW San Antonio Hill Country Resort, Lincolnshire Marriott, Schaumburg, The Ritz‑Carlton Amelia Island.

www.marriottU.com

Will Interview

Wednesday

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Marriott International and The Ritz-Carlton

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Recruiting for: CA and B&P Externs at approved Marriott and Ritz-Carlton sites on the actively seeking list. Culinary candidates for limited Voyage Leadership Program- must be ready and willing to relocate. Great opportunities throughout the domestic US.

104Table

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

(573) [email protected] (301) 644-8268



A growing restaurant group based in the nation's capital, the matchbox food group currently includes four matchbox restaurants (the Restaurant Association of Metropolitan Washington's "Best New Restaurant of 2004", one Ted's Bulletin (RAMW's "Best Neighborhood Gathering Place" 2011) and one DC-3. The next six months will see the opening of two more matchbox locations and a second Ted's Bulletin and we believe that to be just the tip of the iceberg!

We're looking for energetic and creative professionals with a Positive Mental Attitude (no poopy faces need apply). Those interested must be able to grasp systems and controls while fully understanding those things are useless unless the guest comes back in the door. We believe firmly hospitality is king and culture kicks strategy's butt!

If you're looking to get in while we're still pretty close to the ground floor, stop by and say hi!

www.matchbox369.com

Will Interview

Wednesday

matchbox food group

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Recruiting for: Front-of-the-House Managers - Sous Chefs - Pastry Chefs

98Table

Chris Schaller Executive Director Operations 806 7th Street, NW, Suite 300 Washington DC 20001


Jenni Nguyen

McCormick is a global leader in flavor. We manufacture, market and distribute spices, seasonings, recipe mixes, condiments and other flavorful products to the entire food industry. Our consumer business services retail outlets, including grocery stores, and discount retailers. Our industrial business supplies the flavor for the iconic brands of many multi-national food manufacturers and foodservice businesses. Everyday, no matter where or what you eat, you can enjoy food flavored by McCormick.

www.mccormickforchefs.com

Will Interview

Wednesday

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McCormick & Company, Inc.

Recruiting for: Culinary Extern

3Table

Gary Patterson Principle Research Chef & Manager Culinary Department

[email protected]

Larry Tong Culinary Training and Development Manager 204 Wright Avenue Hunt Valley MD 21031


The Merrion, a member of the prestigious Leading Hotels of the World, is located opposite Government Buildings in the heart of the city centre. Created from four Georgian Townhouses, the 142-bedroom and suites are arranged around two 18th Century-style gardens.

www.merrionhotel.com

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The Merrion Hotel

Recruiting for: Chef Graduates in Main and Pastry Kitchens.

23Table

Ed Cooney Chef Upper Merrion Street, Dublin 2, Ireland

[email protected]



In June 2011, Chef Mike Isabella opened Graffiato, an Italian-inspired restaurant in the Chinatown neighborhood of Washington, D.C. The 130-seat spot serves fresh house-made pasta, seasonal, artisanal pizzas and small plates inspired by the food he grew up eating in New Jersey prepared by his Italian-American grandmother.

Chef Mike Isabella opened Kapnos along the Fourteenth Street Corridor in July 2013. Isabella draws inspiration from Northern Greece to create a menu of spreads, breads, vegetables and other small plates, including his signature wood-trilled octopus. Two wood-fire grills with rotating spits and a large oven for stone-baked flat breads service the 160-seat restaurant. Guests enjoy carvings from whole animals that have been spit-roasted all day, including lamb, goat, duck, chicken, and suckling pig. Next tohis northern Greek restaurant, Kapnos, Chef Isabella opened G. The dual concept serves sandwiches, salads and casual fare by day and a four-course Italian tasting menu by night.

Gain real world experience in a fast-paced, high-volume, open kitchen. Be an integral part of everyday operations at a Mike Isabella restaurant.

www.graffiatodc.com

Will Interview

Wednesday

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Mike Isabella Concepts: Graffiato, Kapnos, G

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

69Table

Stephanie Babcock General Manager 707 6th Street NW Washington DC 20001


Joseph Dellarose '11, '13 Chef de Partie

Thomas Malz '13 Chef de Partie

Founded in 1869, Mohonk Mountain House stands in the midst of 24,000 acres of the Shawangunk Ridge outside of New Paltz, NY. We are a Full American Plan Resort, featuring American cuisine. This National Historic Landmark is a Victorian castle situated on a majestic setting next to a glacier formed lake, where employees are welcome to, and encouraged to, use many of the resort facilities and participate in activities as a complimentary benefit of their employment.

A commitment to personal service is high on the agenda at the resort. Starting with a full day Orientation, new employees learn about the history, geography and marketing of Mohonk, and then continue their learning processes through on-going customer service training and skill development "on-the-job."

Our Kitchen is directed by Executive Chef James Palmeri, Executive Sous Chef Anthony Veirni, and Pastry Chef Eric Smith. Breakfast and Lunch are buffet. Seasonally, guests may choose from up to three venues for dinner: A fully served meal, a dining festival with cooking stations; or outdoor dining at the Granary. Meal capacity is 1100 plates.

Mohonk welcomes applicants with a positive attitude, a wish to use their skills and knowledge to provide "legendary" customer service, and a desire to learn and grow

www.mohonk.com

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Mohonk Mountain House

Recruiting for: Culinary Externs - Baking and Pastry Externs - Possible year round and seasonal positions.

17Table

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

(845) [email protected] or [email protected] (845) 256-2049

James Palmeri Executive Chef

[email protected]



Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Sydney and Toronto. Momofuku has a total of eight restaurants (Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Má Pêche, Momofuku Seiōbo, Momofuku Noodle Bar Toronto, Daishō, Shōtō), a bakery with multiple locations throughout New York City (Momofuku Milk Bar), two bars (Booker and Dax, Nikai), and a Culinary Lab. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. Momofuku is also composed of Lucky Peach along with a new product and equipment development company called Booker and Dax. David has taken home three James Beard Foundation Awards (Rising Star Chef of the Year, Best Chef New York City, Best New Restaurant— Ko), and Ssäm Bar has been named one of S. Pellegrino World's 50 Best Restaurants four years in a row. Ko has two Michelin stars, which it has retained for five years. Momofuku Seiōbo has three hats from The Sydney Morning Herald Good Food Guide.

www.momofuku.com

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Momofuku

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Recruiting for: Culinary Externs (at approved sites) - Line Cooks

75Table

Antonia Vitale Recruiting Manager 853 Broadway, Suite 1211 New York NY 10003


Ski resort in northern Vermont with multiple restaurants, banquet services, and cafes. Spruce Base Camp is the primary facility producing food service for all banquet services and daily 2,000 a la carte.

www.stowemountainresort.com

Will Interview

Wednesday

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Mount Mansfield Company - Stowe Mountain Resort

Recruiting for: Culinary Externs - Line Cooks - Prep Cooks

88Table

Gary Crouse '84 Executive Chef 5781 Mountain Road Stowe VT 05672 4890

(802) [email protected] (802) 760-3453

Celebrating 50 years of hospitality in Southwest Florida. This 125-acre beachfront resort recently underwent a multimillion dollar architectural renovation. Three restaurants feature regional cuisine using the finest indigenous ingredients. The Naples Beach Hotel & Golf Club is a 3-diamond property and hosts everything from family events to corporate events.

www.naplesbeachhotel.com

Will Interview

Wednesday

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The Naples Beach Hotel & Golf Club, Inc.

Recruiting for: Culinary Externs (October - December - January - March start dates)

67Table

Patsy Carbone Director, Human Resources 851 Gulf Shore Boulevard North Naples FL 34102

(239) [email protected] (239) 435-4378



Navesink Country Club is a four season, family-oriented private club located on the banks of the Navesink River in central Monmouth County on the New Jersey Atlantic shore. Navesink has a professional kitchen serving its membership of approximately 500 families. With events in a range of sizes, from wine dinners for 12 to banquets for 300 people, Navesink’s culinary team enjoys the variety and hands-on creativity that takes place each day.

www.navesinkcc.com

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Navesink Country Club

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Recruiting for: Culinary Externs - Servers - Dining Room Manager

54Table

Isabel Graf Clubhouse Manager 50 Luffburrow Lane Middletown NJ 07748

(732) [email protected] (732) 219-1971

Dean Cantolino Dining Room Captain

Dean Martelli '98 Sous Chef

[email protected]

Nestlé Professional® is dedicated to being an inspiring growth partner that delivers creative, branded food and beverage solutions, enabling foodservice operators to delight their consumers. From innovative beverage systems under NESCAFE® and COFFEE-MATE® brands to on-trend culinary items from MINOR’S®, STOUFFER’S®, CHEF-MATE®, TRIO® and HOT POCKETS® brand sandwiches, Nestlé Professional meets the needs of foodservice operators while satisfying the tastes of the out-of-home consumer. Nestlé Professional is part of Nestlé S.A. in Vevey, Switzerland – the world’s largest food company – with sales over $100 billion. For foodservice product news and information visit www.nestleprofessional.com

www.nestleprofessional.com

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Nestle Professional

Recruiting for: Culinary Extern

51Table

Douglas McGohan Corporate Chef 30000 Bainbridge Avenue Solon OH 44266


Carlie Alicea Human Resources Generalist

[email protected]

Nordstrom has 100 restaurants and 110 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. Nordstrom operates 7 "all scratch" restaurant concepts and our 3 coffee concepts with full service barista bars.

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.

www.nordstrom.com

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NORDSTROM

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Recruiting for: Culinary Externs - Hourly Positions - Sous Chefs - Chefs - Assistant Managers - Managers

26Table

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


Richard Ladd Eastern State Divisional Restaurant Manager

[email protected]



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.

www.thenorthstarcafe.com

Will Interview

Wednesday

Northstar Café

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Recruiting for: Managing Partners -Manager-in-Training

8Table

Kevin Malhame Partner 4215 North High Street Columbus OH 43214

(614) [email protected] (614) 263-0505

Kevin Crowley '05 Managing Partner

Ocean Properties, Ltd. & Affiliates (OPL) is one of the largest and most dynamic privately-held hotel management and development companies in North America. With an award-winning portfolio of over 100 hotels and 17,000 guestrooms, the company operates major brands such as Marriott, Hilton, Starwood and Intercontinental, as well as several independent hotels and resorts.OPL operates hotels, restaurants, golf courses, spas, marinas, boating tours and commercial real estate. The company’s success is built upon the core values of excellent customer service, meticulous product quality, fiscal responsibility and unequaled associate satisfaction and loyalty.

www.oplhotels.com

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Ocean Properties

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Recruiting for: Culinary Externs - Baking & Pastry Externs - MIT Program (Culinary and F&B).

64Table

Tim Pierce '86 Executive Chef - The Samoset

[email protected]

Kelsey Alcott Human Resources Manager 1000 Market Street - Building 1, Suite 300 Portsmouth NH 03801


David Day Director of Food & Beverage - The Samoset

[email protected]

Tom Guay General Manager - Sagamore Resort




Omni Hotels is known for its exemplary company culture, authenticity to the markets in which we operate, innovation and exceptional service. Our commitment to career development has created tenure and loyalty that enables us to perpetuate our family atmosphere. Our Associates will tell you: We are large enough to provide diverse career opportunities in a variety of venues, yet small enough to know you by name. Our belief in "The Power of One" reinforces the continued evolution of the brand. Omni Hotels' unique ownership structure and dynamic leadership team provide stability which sets us apart from other brands.

www.omnihotels.com

Will Interview

Wednesday

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Omni Hotels & Resorts

Recruiting for: Culinary Externs(at approved sites). Food & Beverage Trainees - Full-Time Culinary Positions at All

Levels.

59Table

Natalie McGinniss Employment Manager 60 School Street Boston MA 02108

(617) [email protected] (617) 725-1645

Alex Pratt Area Director of Human Resources

[email protected]

We are pleased to represent Omni Hotels' distinctive collection of eleven luxury resorts. Our resort properties span all corners of the United States, offering beautiful settings and unique local color regardless of location. Whether one seeks to indulge the senses at our award-winning spas, stroll alongside the ocean at our beachside properties or hit the slopes on our private mountain trails, our resort portfolio offers something to appeal to any taste., Each property features an eclectic mix of first-class dining outlets, highlighting unique and innovative regional cuisine, prepared to create an unparalleled dining experience. Discover the incomparable luxury that can only be found at an Omni Property . . . Discover our resorts!

www.omnihotels.com

Will Interview

Wednesday

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Omni Resorts

Recruiting for: Representatives will be recruiting for all Omni Resort properties. Culinary and Baking & Pastry Externs (at approved sites) - Full-Time Employment in Pastry and Culinary.

58Table

Juliet Deitz Director of HR - Omni Bedford Springs Resort 2138 Business Route 220 Bedford PA 15522

(814) [email protected] (814) 624-5650

Anthony Garofolo Director of HR - Omni Mt. Washington Resort

[email protected]

Laurent Geroli Executive Chef - Mt. Washington Resort

Adrian Gonzalez Director of Operations, Omni Mt. Washington

[email protected]

David Noto '91 Executive Chef, Omni Bedford Springs Resort

[email protected]

Paul Sherlock Director of Operations - Bedford Springs



On The Marc’s philosophy is simple: fresh food at its finest. We create seasonally-inspired menus using unique flavors and ingredients that are always prepared to perfection. Our core values: Innovative culinary creations, from classic to exotic. Attention to detail. Friendly and attentive services perfectly suited (or aligned) for client’s vision and budget. Professionalism at every level.

www.onthemarcevents.com

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On The Marc Events

Recruiting for: Culinary Extern (February 2014) - Sous Chef - Part-Time: Cooks - Servers - Event Captains - Bartenders

55Table

Max Barbour '11, '12 Executive Sous Chef

[email protected]

Amanda Parker Hiring Manager and Event Coordinator 47 Larkin Street Stamford CT 06907

(203) [email protected] (203) 883-8531

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 award-winning facilities, the Turning Stone Resort complex has earned 18 diamonds from the American Automobile Association in 2007 - more than any other resort east of Las Vegas! And The Lodge at Turning Stone was honored by Condé Nast Johansens, one of the world's leading luxury travel authorities, as its "Most Excellent Resort" for the USA and Canada.

Approximately 21 food outlets, including Banquets, Clubhouse, Café Style, Fine Dining Restaurants, Casual Restaurants, Concession Stands and Corner Market- the Food Court.

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

Students interested in externship opportunities should apply at least two months prior to the start date. You must apply online through our website. At the bottom of the main page, click on "Jobs" - "Employment" - "Search for Jobs and Apply Online."Please do not send resumes directly to Human Resources.

www.turningstone.com

Will Interview

Wednesday

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Oneida Nation Enterprises, LLC/Turning Stone Resort Casino

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

91Table

Kevin Ford '04, '05 Executive Sous Chef

[email protected]

Jackub Hartlieb Executive Sous Chef

[email protected]

Greg Rogers Employment Manager

[email protected]

Helen Wellar Human Resource Recruiter 2037 Dream Catcher Plaza Oneida NY 13421

(315) [email protected] (315) 829-8937



The Otesaga Resort Hotel is a 133-room hotel registered in Historic Hotels of America. Built in 1909, the Otesaga is nestled in Cooperstown, NY, with an ambiance of a bygone era. We are a seasonal hotel open from April through November with the Hawkeye Grill remaining open all year.

www.otesaga.comThe Otesaga Resort Hotel

Recruiting for: Sous Chefs - Pastry Chefs - Line Cooks

28Table

Terri Winter Director of Human Resources 60 Lake Street Cooperstown NY 13326

(607) 544-2507twinter@otesaga.,com (607) 544-2440

Michael Gregory Executive Chef

[email protected]

We are a contract food service company specializing in venues in sporting events and stadiums, as well as convention centers and cultural/arena venues. Most recently we have made quite an impact into the foodservice in many Indian casinos throughout Arizona and Oklahoma.

www.ovationsfoodservices.comOvations Food Services

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Recruiting for: Executive Chefs - Sous Chefs - Food and Beverage Managers

77Table

Tom Rather Recruiting Manager 18228 US Highway 41 North Lutz FL 33549

(813) [email protected] (813) 283-4930

David Specht Vice President of Human Resources

[email protected]

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 every day. Unlimited opportunities are available for talented and dedicated individuals.

www.patinagroup.com

Will Interview

Wednesday

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Patina Restaurant Group

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Recruiting for: Culinary Externs - Baking & Pastry Externs - All Culinary Positions.

107Table

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

(212) [email protected] (212) 302-8032

New American restaurant with an emphasis on local and sustainable foods. Situated in a historic century old train station, Pig and Prince is where the casual and elegant co-exist.

www.pigandprince.comPig & Prince Restaurant and Gastrolounge

Recruiting for: All culinary, baking, and front-of-the-house positions.

20Table

Mike Carrino '01 Chef/Owner 1 Lackawanna Plaza Montclair NJ 07042


Patrick Reedan Assistant Restaurant Manager



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, 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. Pinehurst welcomes the U.S. Open and U.S. Women's Open Championships in 2014.

www.pinehurst.com

Will Interview

Wednesday

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Pinehurst Resort and Country Club

Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary Positions - Full-Time Front-of-the-House Positions.

37Table

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

(910) [email protected] (910) 235-8174

Thierry Debailleul Resort Executive Chef

[email protected]

Quartino is a bustling downtown Chicago restaurant and wine bar noted for its distinctive Italian small-plates menu, vintage décor, and attentive, personable service staff. Chef and partner, John Coletta, has developed a menu featuring Italy's regional specialties including artisanal salumi, Neapolitan thin-crust pizza, house-made pasta, and seasonal dishes. Menu items, served in moderate portions and meant to be shared, are perfect for adventurous diners ready for a unique experience.

Will Interview

Wednesday

Quartino Ristorante & Wine Bar

Recruiting for: Line Cook - Prep Cook - Salumeria - Pizza Cook - Sous Chef

24Table

John Coletta Executive Chef and Managing Partner 1050 North State Street Chicago IL 60610


Restaurant Associates is recognized as the nation’s premier hospitality company, operating over 140 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Washington D.C. and Philadelphia. Restaurant Associates is a subsidiary of Compass Group, North America, the world’s leading foodservice organization.

www.restaurantassociates.com

Will Interview

Wednesday

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Restaurant Associates

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Recruiting for: Culinary Externs (at approved sites) - Manager-in-Training

14Table

Aleshai McMath Campus Program Manager 330 Fifth Avenue - 5th Floor New York NY 10001


Molly Buckie-Pinder '04, '05 Food Service Director

[email protected]



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 renovationsinclude 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

www.roaringgapclub.com

Will Interview

Wednesday

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Roaring Gap Club - North Carolina

Recruiting for: Culinary Externs

96Table

David Wohrle Executive Chef 2663 Roaring Gap Drive Roaring Gap NC 28668

(336) [email protected] (336) 363-2758

Ross’ Bread is committed to baking in the tradition of neighborhood European bakeries. Making breads, cakes, pastries and soups from scratch daily in-house is a commitment and a craft.

Everything is baked with organic flour and local and organic ingredients are used as often as possible in all products.

www.rossbread.com

Will Interview

Wednesday

BP

Ross' Bread

Recruiting for: Baking & Pastry Extern - To start in January or February 2014.

33Table

David DiMattia '03, '05 Bakery Manager 109 Danbury Road Ridgefield CT 06877




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. We have locations and opportunities coast to coast.

www.sagedining.comSAGE Dining Services, Inc.

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Recruiting for: Nationwide opportunities in private schools and private colleges: Executive Chefs - Food Service Directors - Catering Managers. Sorry, no externships!

95Table

Thomas Ankner '98 District Manager

[email protected]

Jim Dermody District Manager 1402 York Road, Suite 100 Lutherville MD 21093

(410) [email protected] (410) 339-3975

Gary Fugman District Manager

[email protected]

Michael Ramella '12 Food Service Director

[email protected]

The Cornell University School of Hotel Administration offers BPS graduates with several years of work experience and an ongoing interest in hospitality management the opportunity to complete a Masters of Management in Hospitality tuition free, through the Kanders Food & Beverage Assistantship.

www.shacia.orgSchool of Hotel Administration/The CIA Alliance

Recruiting for: Interested students!

31Table

Emily Franco Director 1946 Camps Drive - 459 Roth Hall Hyde Park NY 12538


Sea Island is an exceptional resort destination, appealing to those who appreciate extraordinary service and gracious hospitality. Featuring four Forbes Five-Star experiences: The Cloister at Sea Island, The Lodge at Sea Island Golf Club, The Cloister Spa, and the Georgian Room restaurant, as well as an extensive array of nature adventures and stimulating recreational experiences, Sea Island entices families, outdoor buffs, activity enthusiasts, and those who just want to refresh and renew at the Spa and Fitness Center.

Located on the coast of Georgia, Sea Island is an outdoor play land featuring: the Sea Island Beach Club, Tennis and Squash Club, Yacht Club, Shooting School, and Camp Cloister. Sea Island is steeped in golf tradition and is home to three championship golf courses, including Seaside, site of the PGA Tour's McGladrey Classic, as well as the nation's finest Golf Learning Center. Guests may also enjoy nearby Broadfield, a Sea Island Sporting Club, offering a variety of hunting and other outdoor adventures. Renowned for its gracious hospitality, Sea Island has been creating life-long traditions for discerning travelers since 1928; a recent transformation of the resort has served to marry its storied history with unparalleled twenty-first century amenities.

www.seaisland.com

Will Interview

Wednesday

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Sea Island Company

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

7Table

Lindsey Holland Employment Manager Post Office Box 30351 Sea Island GA 31561




Shelter Harbor Golf Club is a private, member owned facility on Rhode Island's southern border. The Club was built in 2005 and features a spectacular 18 hole course, an additional 9 hole course and a 25 acre practice facility. The golf course, designed by award winning architects Michael Hurdzan and Dana Fry, has drawn a sophisticated and well traveled membership clientele that expects excellence in the Food and Beverage operations.

The 130 seat dining room serves a la carte lunch and dinner, ranging in cover counts from 40-140. Banquet events such as weddings, golf outings, private parties and member functions are as large as 350, but are most often in the 100-200 range.

In the kitchen at Shelter Harbor, we feature an immaculately clean facility. We purchase the very best wholesome and seasonal products that we can attain for our dining clients, including local produce, organic and free range proteins from the nation's best ranches, and seafood from operations as small as one boat or as large as the leading operation in Boston. In all that we do, we try to take advantage of the mini seasons within the seasons, with the dinner menu changing as often as every two weeks. As examples, we run local striped bass until the quota is reached, ramps and fiddleheads until they are gone, and local greens, corn and tomatoes from farms just down the road.

Our dining clientele has an adventurous love of food, affording us the opportunity to run an exciting array of dishes such as foie gras, oysters, terrines, sushi and sashimi, oxtail, duck, skirt steak, etc., and see them all sell and do well. With the exception of our bread, everything in our kitchen, including pastry, is from scratch.

www.shgcri.com

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Shelter Harbor Golf Club

Recruiting for: Culinary Externs - Rounds Cook - Line Cook

11Table

Joey Abitabilo Executive Chef One Golf Club Drive Charlestown RI 02813

(401) [email protected] (401) 322-9700

Joshua Scott '02, '04 Executive Sous Chef

[email protected]

SLATEBRIDGE RESTAURANT GROUP was founded in 1998 with the idea of building unique restaurants for specific premium restaurant markets. Fourteen years later, SLATEBRIDGE is a 600-person team serving six distinct cities across four brands. We operate under a simple vision: Tthe world does not need more restaurants; the world needs more great restaurants. Learn about our brands above or contact us if we can be of service to you.

www.slatebridge.com

Will Interview

Wednesday

Slatebridge Restaurant Group

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Recruiting for: Assistant Kitchen Managers - Restaurant Managers

34Table

Amber Dunlap Human Resources Manager 400 Inverness Parkway - Suite 200 Englewood AZ 80112


One of the East Coast’s premier ski resorts, located on 11,000 acres in the scenic mountains of West Virginia, we feature 15 diverse restaurant concepts and 6 lounges catering to over 300,000 winter enthusiasts per season.

www.snowshoemtn.com

Will Interview

Wednesday

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Snowshoe Mountain Resort

Recruiting for: Culinary Externs - Seasonal Positions for Graduates

4Table

Tom Brennan Director of Food & Beverage 10 Snowshoe Drive Snowshoe WV 26209

(304) [email protected] (304) 572-5431

Kevin Klinetop '90 Executive Chef

[email protected]



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. Our food services are just one of the ways we work to make every day a better day for the people we serve. We work to meet the ethnic, cultural, and nutritional needs of your people to ensure their health and happiness. College students away from home for the first time, hospital patients looking for a little peace-of-mind, CEO's with lots to do and little time to eat - these are just a few of the people whose lives we're proud to touch every day.

www.sodexousa.com

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SODEXO

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Recruiting for: Food Service Manager - General Manager - Catering Manager - Food & Beverage Manager

99Table

Angela Kerkman Senior Recruiter 200 Continental Drive - Suite 400 Newark DE 19713

(302) [email protected] (302) 738-5218

Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become consistently ranked as one of the top ten hospitality and property management companies in the country (ranked by Hotel Business Magazine) with more than 7,100 employees, over 7,000 hotel rooms and condominium units, and more than $2.2 billion in assets under management. We are a wholly owned subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $16 billion in assets nationwide. STOWE MOUNTAIN LODGE: For over a century Stowe has attracted the world’s most discerning travelers, who have cherished the beauty of the areas covered bridges, sparkling lakes, rambling woodlands and majestic peaks. Those who frequent Stowe treasure its ability to welcome the world while still retaining the quintessential small New England town, and the creation of Stowe Mountain Lodge reaffirms the mountain’s reputation as a world-class resort. The 312-room luxury lodge establishes a new alpine aesthetic for Stowe; one that celebrates rustic Vermont-Alpine architecture, the artisan traditions of New England and the tranquility of the area. The lodge features stunning, panoramic mountain views, an ambiance of rustic elegance, and truly intimate and gracious service unmatched by any other resort in New England.

www.stowemountainlodge.com

Will Interview

Wednesday

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Stowe Mountain Lodge

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Recruiting for: Culinary Externs - Front-of-the-House - MIT Sous Chef

90Table

Joshua Berry Executive Chef 7412 Mountain Road Stowe VT 05672

(802) [email protected] (802) 253-9393

Christopher Esteban Sous Chef

[email protected]

Sysco Foods is the leader in the food distribution market. We are a Fortune 100 company and have operating companies throughout North America, and the Bahamas and Ireland.

www.syscoalb.comSysco Albany

Recruiting for: Marketing Associates (Sales)

47Table

Jim Murray '92 Training and Culinary Manager 1 Liebich Lane Halfmoon NY 12065

(518) [email protected] (518) 877-3149

Rick Irizarry Regional Manager

[email protected]



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.

www.destinationhotels.com

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Tarrytown House Estate & Conference Center

Recruiting for: Culinary Externs - Baking & Pastry Externs - Cook - Banquet Cook

89Table

Christopher Hettinger '96 Executive Chef 49 East Sunnyside Lane Tarrytown NY 10591

(914) [email protected] (914) 591-0059

Craigie on Main: French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined rusticity" with anunyielding passion for the best local, seasonal, and organic ingredients. In fact, our a la carte menu and tasting menus changedaily, depending on which ingredients are the very best of the best that day. We have 99 seats and typically do 120 covers nightly - 70 percent of our guests have 6/8 course tastings.

The Kirkland Tap & Trotters: Located around the corner from one of Chef Maws’ food idols – Julia Child’s house – in Somerville, The Kirkland Tap & Trotters atmosphere embodies an eclectic and cozy neighborhood vibe akin to some of the best “gastropubs” in England. "The Kirkland Tap & Trotter is an ‘every night of the week’ kind of establishment, serving favorites you would find my friends and family gathered around on a Monday night,” says Chef Tony Maws, who first introduced Bostonians to his cuisine in 2002 with Craigie Street Bistrot, later reincarnated as Craigie on Main in 2008. Chef Maws’ French-inspired “refined rusticity” and an unyielding passion for the best local, seasonal, and organic ingredients, have become his trademark. “You’ll find the same ingredients on the menu at Kirkland Tap & Trotter that you see at Craigie, but here they will be prepared simply and perfectly executed. You won’t see any swooshes on the plates here. I wanted to create a place where I could hang, and guests can embrace my jeans and a t-shirt philosophy, feeling comfortable enough to eat with their hands and play air drums," says Tony. The 115-seat restaurant includes a 12-seat bar, with additional seating at high top tables alongside a large open dining room. The kitchen and menu centers around a large wood-fired grill set into a masonry base. The Kirkland Tap & Trotter showcases dishes that Chef Maws enjoys at home with friends and family. The beverage program features a large beer list, and an expansive wine by the glass list tilting toward Old World terroir and funky wines. Additionally, The Kirkland Tap & Trotter has partnered with Revolution Cocktails to create a unique cocktail menu with drinks that are well-crafted but “don’t take ten minutes to make.”

www.craigieonmain.com

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Tony Maws Restaurants

Recruiting for: Culinary Externs - Baking & Pastry Externs (Craigie on Main). Both locations: Hot Line - Garde Manger - Baking & Pastry positions.

18Table

Jeff Senechal Human Resource Manager 853 Main Street Cambridge MA 02139




VOLTVoltaggio's award-winning flagship is a modern, artistic presentation of seasonal entrees showcasing classic flavor combinations prepared with fresh, local ingredients. Quartered within a spectacular 19th Century brownstone mansion in historic Frederick, Maryland, Volt attracts diners from around the world and has become a premiere culinary destination.

FAMILY MEALA modern American diner offering comfort food classics for breakfast, lunch and dinner.

RANGEVoltaggio offers modern interpretations using seasonal ingredients from the Mid-Atlantic region prepared through classic and progressive techniques. From salumeria, bakery, and raw bar featuring Chesapeake shellfish to the rotisserie and wood-fired hearth where meat, poultry, and game are carefully treated, each of the nine state-of-the-art open kitchens showcases the craftsmanship of the chefs.

www.voltrestaurant.com

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VOLT Restaurant Group

Recruiting for: Culinary Externs (VOLTand RANGE) -Baking & Pastry Externs (RANGE) - Variety of FOH and BOH graduate positions in all locations.

71Table

Sue Jean Chun PR Representative

[email protected]

Johna Ritchie '07, '09 General Manager - VOLT 228 North Market Street Frederick MD 21701


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.

Please join Disney respresentatives for an Informational Session on Monday, November 4, at 9:15 PM in the Danny Kaye Theatre.

www.disney.com

Will Interview

Wednesday

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Walt Disney World

Recruiting for: Culinary Externs - B&P Externs - Graduate Positions

105Table

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

(407) [email protected] (407) 938-4508

Christy Marciari Recruiter

Michael Thompson Chef



• Headquartered in Rochester, New York, Wegmans is a privately-held, family-owned company, founded in 1916 by the Wegman family. Danny Wegman is CEO, and Colleen Wegman, his daughter, is president. Robert Wegman, Danny’s father, was chairman until his death in April 2006.• Ranked #5 on FORTUNE Magazine's 2013 list of the 100 Best Companies to Work For. Wegmans has been on the list every year since it began in 1998, and in 2005 ranked #1. • A major regional supermarket chain, and one of the largest private companies in the U.S.• Raised the bar on the shopping experience — better quality goods, a spectacular abundance of choice, restaurant-quality prepared foods, beautiful stores and displays, a nearly telepathic level of customer service. • Consistent low prices, every day, in all departments so that customers don't have to run around town chasing deals.• An early adopter of new technology: Wegmans was one of the first supermarkets to introduce electronic discounts in 1990 and bar-code scanning in 1974. The late Robert Wegman co-chaired the public policy subcommittee for the grocery industry development of the UPC. • Known for exceptional levels of charitable donations. Giving is focused on programs that reduce hunger, help young people succeed, promote healthy eating and activity, and strengthen neighborhoods. Wegmans gave food banks 16 million pounds of food in 2012. • Strong employee benefit programs, especially their employee scholarship program, which provides nearly $4.5 million in tuition assistance to employees each year. • Industry analyst Neil Stern, quoted in a 1994 front-page story about Wegmans in the Wall Street Journal, said, “We consider them the best chain in the country, maybe in the world.”

www.wegmans.com

Will Interview

Wednesday

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Wegmans Food Markets, Inc.

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Recruiting for: Culinary Externs (at approved sites) - Sous Chef - Cooks

103Table

James Contreras Employee Representative 1500 Brooks Avenue Rochester NY 14603

(585) [email protected] (585) 429-3762

Holden Fetzko '06 Sous Chef

[email protected]

Maggie Leone Employee Representative

[email protected]

Bill Makofski '97 Sous Chef

[email protected]



The Westchester Country Club, built as the Biltmore Hotel 1922 is currently a Platinum Club and ranked 12th in the country out of 4000 private Clubs. A sportsperson’s paradise incorporating a year-around resort was the vision of hotelier John Bowman when he opened the Westchester Biltmore Country Club in 1922. The Westchester Country Club is located in Rye, New York, 2 miles away from the Long Island Sound. The country club is only a 45-minute train ride to New York City; an easy day trip! Country club members enjoy access to two beautiful 18-hole golf courses, a 9-hole family golf course, tennis courts, squash courts, a fitness center, and a large family pool. The Beach Club, a summer favorite, opens from Memorial to Labor Day. It is located 2.5 miles from the Main Club, and offers a variety of water related activities and dining options. Throughout the summer the Westchester Country Club hosts a variety of social and banquet events including: golf and tennis tournaments, weddings, family events and parties, lobster nights, the Beach Club Luau, the Family Pool Party, kid’s crafts, the Big Little Show and more…. Westchester Country Club has three main dining areas open for breakfast, lunch and dinner including: the fine dining room, the Sports Grill and the terrace overlooking the golf course. Also, the dining services cater to a variety of Golf events.

www.wccclub.org

Will Interview

Wednesday

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Westchester Country Club

Recruiting for: Culinary Externs and Baking & Pastry Externs (starting March 2014). Full-time cook for fine dining and

banquet facilities.

57Table

Anne Catherine Nielson Director of Human Resources 99 Biltmore Avenue Rye NY 10580

(914) [email protected] (914) 798-5341

Joseph Albertelli '05 Executive Chef

[email protected]

The Woodstock Inn and Resort is a 4-Diamond, Preferred Hotel that offers modern amenities and services within a quintessential Vermont setting with 142 spacious rooms, 5 dining outlets, and banquet facilities. We also have our own golf club and ski resort. This year we started our own organic chef's garden, which helps supply the hotel with fresh vegetables and herbs.

www.woodstockinn.com

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Woodstock Inn and Resort

Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Line Cooks - Full-Time Front-of-the-House Positions.

92Table

Melissa Dunn Pastry Chef

[email protected]

Greg Farrell Executive Chef 14 The Green Woodstock VT 05091

(802) [email protected] (802) 457-6699



Documents

Fall Career Fair - adminlb.imodules.com · Page 3 Fall Career Fair ... Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained,