summer career fair -...

June 9, 2015

Summer Career Fair

Abigail Kirsch is known for its outstanding cuisine and event management always delivering superb food, impeccable service and unmistakable flair. Abigail Kirsch is the area’s first choice for the best execution in weddings, corporate events, galas and social functions.

What started as a small business serving predominately Westchester and Fairfield Counties quickly expanded to include Manhattan and the entire tri-state area. In 1990 the Kirschs opened Tappan Hill Mansion and began operating their first exclusive venue. Since Tappan Hill, the family has added Pier Sixty, The Lighthouse, Current, The Loading Dock and The Skylark to their exclusive venue portfolio. The Off Premise Catering Division brings the same standard of distinctive food service to any other location a client may choose.

Today Abigail Kirsch Catering Relationships is recognized as the market leader for excellence in the greater New York metropolitan area. At the core of its success is an obsessive commitment to perfection. The Kirschs recognized early on that their business was only as successful as their last event. With this focus as a cornerstone, all associates work in unison to provide extraordinary guest experiences.

www.abigailkirsch.com

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Abigail Kirsch Catering

Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chef - Cook.

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Sanela Hamidovic HR Manager - Pier Sixty

[email protected]

Sarah Saracino Human Resources Manager 81 Highland Avenue Tarrytown NY 10591

(914) [email protected]

Summer Career Fair - June 9, 2015

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

Established in 1932, by Robert Tyre Jones Jr. and Clifford Roberts, Augusta National is consistently recognized as one of the finest clubs in the world. Home of the Masters® the Club facilities include a championship golf course, a par three course, five kitchens, three dining rooms, an extensive wine cellar and overnight accommodations for members and their guests.

Candidates who are interested in pursuing a career in the culinary field or a related discipline may apply for a Culinary Internship as part of the Augusta National Golf Club Internship Programs. The Culinary Intern will gain valuable experience primarily in Southern cuisine while continually exceeding the quality standards for all member dining and Tournament operations. This position will also assist with Tournament preparation and operations including setup, operation and closing of additional temporary kitchens for the conduct of the Masters Tournament.

In a service culture revered for excellence this position will require a driven and focused professional, one with a tremendous eye for detail, an overriding sense and appreciation for quality and an extremely strong work ethic. Selected candidates invest 40 or more hours per week and in return receive exposure to methods and techniques that set industry standards, practical work experience which can be applied throughout their career, competitive compensation, and designated employee privileges.

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Augusta National Golf Club

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

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John Johnstone Director of Club Operations 2604 Washington Road Augusta GA 30904


Scott Haegele Executive Chef

[email protected]

B&B Hospitality Group is an internationally acclaimed and highly successful restaurant group which was founded on the traditional Italian principles; the notion that food is best left to its simple beauty, that the dining experience should be shared with loved ones and that we can leave the world in a better place than how we came into it.

www.bandbhg.com

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Batali and Bastianich Hospitality Group

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

Floor Managers

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Jiyon Jang Assistant General Manager - Babbo Pizzeria

[email protected]

Rajan Lai Vice President - Human Resources 45 East 20th Street, 10th Floor New York NY 10003

(646) [email protected] (646) 572-6360



Betony is a warm, inviting Modern American restaurant overseen by Executive Chef Bryce Shuman and General Manager Eamon Rockey. Chef Shuman was named Food and Wine Magazine Best New Chef, and the restaurant has garnered 1 Michelin Star and 3 New York Times Stars.

www.betony-nyc.comBetony

Recruiting for: All dining room positions and all kitchen positions.

67Table

Pilar Chapa-Trevino Human Resources

[email protected]

Rebecca Isbell Executive Pastry Chef

[email protected]

Ryan McGuinness Service Manager

[email protected]

Eamon Rockey '05, '06 General Manager 41 West 57th Street New York NY 10019


Bryce Shuman Executive Chef

[email protected]



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. Biltmore is also opening the Village Hotel on property in December 2015. 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 Externs - Baking & Pastry Externs - Restaurant Management Interns - Graduate Positions in Culinary Arts.

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Geoff Gardner Vice President of Food & Beverage Operations

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

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

Laura Baker Director of Food & Beverage Operations

Mark DeMarco Executive Chef - Cedric's Tavern



Blackberry Farm provides a world-class hospitality experience for our guests. Our attention to every detail, impeccable service, unique activity offerings and outstanding cuisine have helped Blackberry Farm earn its pedigree as one of the most celebrated small luxury resorts in the world.

James Beard Winner - Best Wine Program; James Beard Winner - Best Chef Southeast; Travel & Leisure Magazine - #1 Resort in North America; Andrew Harper - #1 Food and Wine Resort; Travel & Leisure Magazine - #1 Service in North America. Working farm with 4,200 acres, setting the standard for farm-to-table cuisine.

Blackberry Farm is an energetic and enriching work culture. Apply now to join the winning team at Blackberry Farm!

www.blackberryfarm.com

Will Interview

Wednesday

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Blackberry Farm

Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook - Pastry Cook - Front-of-the-House Positions

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Jade Long Staffing Coordinator 1471 West Millers Cove Road Walland TN 37886


Andy Chabot '01, '02 Director of Food & Beverage

[email protected]

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

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Blue Hill at Stone Barns and Blue Hill New York

Recruiting for: Culinary Externs (both locations) - Baking & Pastry Externs (Stone Barns only). Stone Barns: Full-Time FOH - FOH Internship - F.A.R.M.S. Apprenticeship.

60Table

Catherine Yoo '11 Human Resources 630 Bedford Road Pocantico Hills NY 10591

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

Blue Smoke is a Union Square Hospitality Group affiliated restaurant. Brought up on its roots in barbecue, we also specialize in celebrating the cuisine of the ever-evolving south.

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Blue Smoke

Recruiting for: Culinary Externs - Line Cooks - FOH Staff - Pastry Cooks.

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Jean-Paul Bourgeois Executive Chef 116 27th Street New York NY 10016


Emily Isaac Executive Pastry Chef

Dan Jacobellis '11, '14 Sous Chef

Whitney Sanchez Assistant General Manger

[email protected]

Andrew Sherman '11 Sous Chef



Bold Food, LLC is Chef Bobby Flay's restaurant organization that began with opening the restaurant, Mesa Grill, in NYC in 1991. Bolo Restaurant soon followed, opening in 1993 in NYC. Bold Food then extended outside of NYC by opening Mesa Grill Las Vegas at Caesars Palace in the summer of 2004. The following spring, Bar Americain in NYC opened, highlighting regional American cuisine. In summer 2006, Bobby Flay Steak opened in Atlantic City at the Borgata Hotel Casino & Spa. Bold Food launched Mesa Grill Bahamas at The Cove Atlantis in March 2007. In November 2009, Bold Food opened their 2nd Bar Americain at Mohegan Sun in Uncasville, CT. In early 2014, Bold Food opened Gato in NYC.

Bobby’s Burger Palace (“BBP”) is an outgrowth of the Bold Food company and is strategically positioned in the burgeoning “Convenient Casual” category. BBP combines high-quality meals with a counter-ordering option that is destined to replace the more traditional casual and “family-dining” businesses. BBP is uniquely positioned to offer Chef Bobby Flay’s cooking to a significantly broader audience in a wide variety of markets than has previously been available. Our BBP restaurant locations are in various cities in New York, New Jersey, Connecticut, Pennsylvania, District of Columbia, Maryland, Massachusetts, Ohio, Virginia, Florida, and Nevada.

www.boldfood.net

Will Interview

Wednesday

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Bold Food

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Recruiting for: Culinary Externs (at approved sites) - Sous Chefs - Management

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Kelly Perkins HR Director 1140 Broadway New York NY 10001


Angelo Pietrunti Director of Operations

[email protected]

We started catering social and business events for groups ranging in size from 50 to 1,500 in 1980. Now, with eight of the Hudson Valley's premier venues including Anthony's Pier 9, The Grandview, The Poughkeepsie Grand Hotel, West Hills Country Club, Shadows on the Hudson, and Bistecca, we offer the perfect setting for all types of events from weddings and bar and bat mitzvahs to banquets, parties, meetings and conferences.

www.bonurahospitalitygroup.com

Will Interview

Wednesday

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The Bonura Hospitality Group

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Recruiting for: Culinary and Baking & Pastry Externs (at approved sites). Line Cooks - Sous Chefs - Prep Cooks - Restaurant Managers - Servers - Bartenders.

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Joseph Bonura, Jr. Owner 176 Rinaldi Blvd. Poughkeepsie NY 12601


Nicholas Brower '08 Executive Chef

[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). Cooks - Front-of-the-House Dietary - Barista Supervisor.

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Angela Rojas Supervisor of Culinary Services 1331 East Wyoming Avenue Philadelphia PA 19124

(215) [email protected] (215) 537-7890

Charles Deery Executive Chef

[email protected]

Welcome to Carlouel Yacht Club located in Clearwater Beach, Florida. Situated between the white sand beaches of the Gulf of Mexico and the Intracoastal Waterway on Florida’s west coast, Carlouel is a private, full-service, family-oriented club dedicated to providing our members with superb dining, recreational activities, and a vibrant social atmosphere. A member of the Florida Yacht Council, we offer our families a world-class experience with a focus on coastal living and dining. Carlouel offers a vast array of dining options - from lunch poolside to Family Nights in the main dining room - there is something for everyone to enjoy at the Club.

www.carlouel.net

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Carlouel Yacht Club

Recruiting for: Culinary Externs - Full-Time Pastry - Full-Time Culinary

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Kyle Latsha '03 Executive Chef 1091 El Dorado Avenue Clearwater Beach FL 33767

(727) [email protected] (727) 441-2309



Casa Nela is a collection of Greenwich Village restaurants created by Carlos A. Suarez. We are passionate about amazing culinary experiences, spirited hospitality, creative design, urban farming, and our supportive community in the West Village.

www.casanela.com

Will Interview

Wednesday

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Casa Nela (Bobo, Rosemary's, Claudette)

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Recruiting for: Culinary Externs (Rosemary's) - FOH Managers - Sous Chefs - Chef de Cuisine - FOH Manager-In-Training

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Dominic Hoferer General Manager 181 West 10th Street New York NY 10014


Jess Marko '13, '14 Manager

[email protected]

Situated on sprawling hilltop acres overlooking the Hudson River, the main tower of Castle Hotel & Spa forms the highest point in Westchester County. Castle Hotel & Spa is a medieval-style structure that was meticulously transformed into a luxury hotel, offering guests royal-quality service, luxurious guestrooms, and the award-winning Equus restaurant which features Auberge-style, natural French-inspired cuisine. The luxurious new THANN™ Sanctuary Spa is an oasis of peace and tranquility where a holistic treatment approach aims to rediscover inner physical and mental wellness. Only 25 miles north of Manhattan, Castle Hotel & Spa opened as a luxury hotel in 1997; 16 years after being designated a historic landmark.

www.castlehotelandspa.com

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Castle Hotel & Spa

Recruiting for: Culinary Extern - Baking & Pastry Extern - Sous Chef - Restaurant Captain - Restaurant

Runner/Bartender - Pastry Cook - Line Cook - Banquet Cook.

15Table

Brittney Baeriswil Training Manager 400 Benedict Avenue Tarrytown NY 10591

(914) [email protected] (914) 524-6367

Matt Marotto Pastry Chef

[email protected]

Sean McAllister '10 Sous Chef

[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) - Full-Time FOH and BOH positions.

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Alex King Director of Business Affairs 420 Lexington Avenue - Suite 850 New York NY 10170

(212) [email protected] (646) 755-6143

Charles Pouchot East Coast Director of Operations

[email protected]



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: Restaurant Team Members

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Garrett Calderwood Area Manager

Marlena Najar Area Manager

Clinton Ownes Area Manager

Lori Raff Apprentice Team Lead 1401 Wynkoop Street - Suite 500 Deniver CO 80202


Visualize yourself working for an organization where your contributions are valued and you can make a difference. Colonial Williamsburg Foundation is the nonprofit organization established in 1926 to restore, preserve, operate and interpret the 18th century colonial capital of Virginia. Colonial Williamsburg offers over 19 career fields ranging from hospitality to information technology. We are open year-round with full-time, part-time, seasonal, summer, and internships opportunities. Communication, collaboration, stewardship and guest focus define us. We invite you to apply online for at www.colonialwilliamsburg.org/careers. Colonial Williamsburg supports a drug- and alcohol-free workplace. AA/EOE

www.colonialwilliamsburg.org

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Colonial Williamsburg Company

Recruiting for: Culinary Externs - Baking & Pastry Externs (Fall 2015) - All Levels of Cooks.

84Table

Justin Addison Restaurant Chef

[email protected]

Anthony Frank '98 Chef Post Office Box 1776 Williamsburg VA 23187

(757) [email protected] (757) 565-8780



Craigie on Main: French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined rusticity" with an unyielding passion for the best local, seasonal, and organic ingredients. In fact, our a la carte menu and tasting menus change daily, 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 & Trotter: 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 Bistro, 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

www.kirklandtapandtrotter.com

Will Interview

Wednesday

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Craigie on Main/Kirkland Tap and Trotter

Recruiting for: Culinary Externs - Baking & Pastry Externs (Craigie on Main) - Culinary Jobs for Graduates

8Table

Jeff Senechal Director of Human Resources 853 Main Street Cambridge MA 02139


Hotel & Conference Center with full service catering, restaurant and bar. We take great pride in being ranked in the top 5 for the North America Region in overall guest satisfaction.

Flagstone Restaurant : Fine American grill cuisine, offering a fresh made breakfast, lunch or fine dining specials. In Room Dining: Options range from a light snack to fine dining. Koi Lounge: Lobby Lounge serving Specialty Drinks and a scrumptious menu for casual dining.

www.cpsuffernhotel.com

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Crowne Plaza Suffern

Recruiting for: Culinary Externs

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Peter Calchera Executive Chef 3 Executive Boulevard Suffern NY 10990 1


Patty Steinmetz Director of Food & Beverage

[email protected]



Crystal Springs Resort, located in northwestern NJ and less than 50 miles from Manhattan, is the Garden State’s premier culinary destination. The resort includes twelve restaurants highlighted by Restaurant Latour, with ratings of four stars from the Star Ledger, “Excellent” from The New York Times and New Jersey Monthly Top 25. The Wine Cellar of Restaurant Latour is the creation of the resort founder, the late Gene Mulvihill, and is one of the largest and deepest cellars in the U.S. with 135,000 bottles, 9,100 labels, and vintages dating back to 1795. This unique collection includes verticals of all the great chateaus of Bordeaux and Burgundy, including many prized vintages and rare bottlings such as over 100 vintages of Chateau Latour. Awards include Wine Spectator’s exclusive “Grand Award” holder since 2006. The resort also features the contemporary American cuisine of Crystal Tavern and the seasonal Chef’s Garden (summer only), as well as Schuss and Hawks Nest (winter only). Green Valley Farms at Crystal Springs produces organic vegetables, herbs, and other products for the resort’s restaurants, as well as chickens, bees and rabbits. Local purveyors supply the resort with produce during growing season. Major culinary events at the resort include New Jersey Wine & Food Festival (Spring), New Jersey Beer Festival (June), Oktoberfest (September), and Harvest Festival. Additionally, the property hosts guest sommelier wine dinners, monthly wine tasting classes (first Sunday of every month), and hands-on cooking classes for kids and adults.

www.crystalgolfresort.com

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Crystal Springs Resort

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

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John Greeley Resort Executive Chef 1 Wild Turkey Way Hamburg NJ 07419


Patrick Duffy Chef de Cuisine

[email protected]

Andrew Worgul '12, '14

The Student Employment Office assists students in finding employment on campus and off campus through the Federal Work Study program. All new hire registration is completed through this office. Information regarding the Manager in Training (MIT) program is also provided.

The Culinary Institute of America - On-Campus Student Employment

Recruiting for: All on-campus student employment oppportunities.

9Table

Megan Schwarze Student Employment Manager 1946 Campus Drive - E-261 Hyde Park NY 12538


The Center for Academic Advising supports the educational and professional goals of students at the CIA.

www.ciachef.eduThe Culinary Institute of America Center for Academic Advising

Recruiting for: Offering Bachelor Degree programs for management, applied food studies and culinary science.

50Table

Duane Brown '98, '11 Enrollment Manager 1946 Campus Drive - S217 Hyde Park NY 12538




At Dig Inn we believe you don't have to spend a lot of money to enjoy great food. Our mission is to democratize the farm-to-table movement by offering exceptional food at reasonable prices. We currently operate 11 restaurants in NYC serving over 40,000 meals/week. We believe in transparency when it comes to our food and how it ends up on your plate much more than touting the tagline-du-jour, and we're here to change how the world eats. We're off to a pretty good start, but we could use your help.

www.diginn.comDig Inn Seasonal Market

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Recruiting for: Sous Chefs - Line Cooks - General Managers - Assistant Managers - Chef's Assistants

55Table

Suzanne Zuppello Culture and Recruiting Manager 153 West 27th Street New York NY 10011


The Dinex Group, the Restaurant Group of Chef Daniel Boulud, offers what many hospitality professions dream of - - the opportunity to build a lifelong career with both global potential and a sense of pride in work well done. The Dinex Group continues to expand to exciting new destinations around the country (New York, Palm Beach, Miami, DC, Boston, Vegas . . . ) and the world (Asia, Europe, and Canada.)

www.danielboulud.com

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The Dinex Group - Restaurant Group of Daniel Boulud

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Garde Manger - Pastry Cooks - Chef de Partie - Entry-Level

Server - Retail Manager.

52Table

Cynthia Billeaud Director of Human Resources 16 East 40th Street New York NY 10016


Doherty Enterprises is a company with 8 restaurant brands! But, it's our amazing training, industry-leading benefits, dynamic work environment, and endless growth opportunities that make Doherty such a great place to work. Join the team at one of our iconic brands or specialty concepts and discover just how great a company can be.

Opportunities exist for Restaurant Management and beyond. . .

We're looking for passionate professionals in the industry who will take full advantage of the chance to lead, grow and succeed. Working as a manager for Doherty, you will have the ability to lead your team to deliver WOW service and create a great guest experience. At Doherty we recognize to be industry leaders we need to support you with the best training, development, and state of the art tools and systems for you to be successful in your role. At Doherty you can count on great leadership, rewards, and personal growth with competitive salaries.

To OWN YOUR CAREER, visit doherty.com/careers.

Applebee's - Chevys - IHOP - Noodles & Company - Panera Bread - Quaker Steak & Lube - The Shannon Rose - Spuntino.

www.spuntinowinebar.comDoherty Enterprises, Inc. t/a Spuntino Wine Bar and Italian Tapas

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Recruiting for: Sous Chef for the Westbury Long Island restaurant.

33Table

Lynda Holden Talent Manager 1002 Old Country Road Westbury NY 11590

(732) [email protected] (609) 607-9357

Josh Bernstein '99 Executive Chef

[email protected]



We opened the Island Creek Oyster Bar to bring the restaurant to the farmer. It's a collaboration joining farmer, chef, and diner in one space. We welcome guests to get to know their oyster grower, harvester, winemaker, distiller, brewer, and fisherman. One meal at a time. Eastern Standard is a neighborhood restaurant. We may sound like a lively dinner party, look like a French Brasserie and feed you before a Sox game but at the end we just want you to feel at home no matter which suburb, city or country you may reside. We were inspired to create Eastern Standard at a time when conversation was king and 140 characters was just a starting point. We want you to understand our menus and get to know our staff. There is no room on our tables for pretense and no place in our kitchens for shortcuts. So dive into our dishes and drinks, they all have a great story to tell.

www.islandcreekoysterbar.com

Will Interview

Wednesday

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Eastern Standard - Island Creek Oyster Bar - Row 34 - The Hawthorne

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culilnary and Front-of-the-House Positions. Manager in Training Program - FOH.

58Table

Molly Hopper Director of People Development 528 Commonwealth Avenue Boston MA 02215


Sarah James Human Resources

[email protected]

As a worldwide leader in the development of software for healthcare organizations, Epic is driving change for an entire industry – one that affects the quality of life for everyone. Our team works with some of the nation’s most respected healthcare organizations and collaborates with the best minds in medicine. The challenges we tackle on a day-to-day basis impact the lives of more than 180 million patients and 279,000 providers in the US alone, and we’re committed to the common goal of improving healthcare. We're searching for smart, passionate people who want to achieve great things. If you want to be part of something truly important, consider a career at Epic.

www.epic.com

Will Interview

Wednesday

Epic

Recruiting for: Cooks - Baker

24Table

Alison Ritchie Recruiter 1979 Milky Way Verona WI 53593

(608) [email protected] (608) 777-5913



The Everglades Club is an exclusive, seasonal private club, on the Island of Palm Beach. Location is one of a kind, on the prestigious Worth Avenue, two blocks from the Atlantic Ocean Beaches, 35 minutes north of Fort Lauderdale, and 70 miles north of Miami.

Averaging over 65,000 covers/season, the food service operations include a la carte and banquet functions up to 700 covers, featuring contemporary and traditional cuisine.

Dorm style housing and meals available on property, during the season. Club uniforms provided. Security on site 24/7. Team oriented. Competitive wages and opportunity for advancement. Full production kitchen and pastry shop utilizing only the finest ingredients from Florida and the world, headed by Executive Chef Peter Timmins, CMC, and Pastry Chef Chris Northmore, CMPC. Complete kitchen renovation project planned for completion 2015.

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The Everglades Club

Recruiting for: Culinary Externs - Baking & Pastry Externs. Full-time positions for culinary and baking and pastry.

25Table

John Nihoff Food and Beverage Director 356 Worth Avenue Palm Beach FL 33480

(561) [email protected] (561) 820-2624

Drew Garms '03 Terrace Chef

[email protected]

Russell Scott, CMC

The Fashion Chef is a specialty cake business creating one-of-a-kind couture cakes and chic confections, with the goal that each one be as visually unforgettable as it is delicious! The Fashion Chef's retail patisserie offers sweet and savory selections from morning through early evening, including gourmet coffee and a selection of wines and champagne.

We are seeking baking and pastry externs interested in the fine art of cake design at the highest level of execution. Opportunities exist for gaining experience and craft in baking, decorating, and front-of-the-house.

www.thefashionchef.com

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The Fashion Chef

Recruiting for: Baking & Pastry Externs - Part-Time and Full-Time Positions for Graduates.

59Table

Racheal Browning '13 Head Chef 220 36th Street - Bldg. 2 Brooklyn NY 11232 2405

(718) 369-3003 (718) 499-2405

Daniel Colonel '13, '14 Design Assistant

[email protected]



We are an historic boutique inn with two restaurants: Haywood's is a piano bar with seasonal farm-to-table cuisine. TAPS is our lobby lounge featuring craft beer, creative cocktails, soups, salads, and sandwiches.

www.thegeorges.com

Will Interview

Wednesday

The Georges, LLC

Recruiting for: Culinary - Line Cook.

34Table

Clarke Hyman Director of Operations 11 North Main Street Lexington VA 24450

(540) [email protected] (540) 463-2599

Kathleen Eckert Innkeeper

[email protected]

Alex Hoefer '12 Chef

[email protected]

Glynwood is an agricultural nonprofit whose mission is to ensure that farming thrives in the Hudson Valley. We are on a 240-acre property that was part of a country estate. Our culinary department has access to the vegetables and meat we raise on our farm.

www.glynwood.org

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Glynwood

Recruiting for: Culinary Externs

14Table

Jodi Cummings '06 Executive Chef

[email protected]

Isabel Lopatin HR Officer Post Office Box 157 Cold Spring NY 10516

(845) [email protected] (845) 265-3391

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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BP

The Greenbrier Resort

Recruiting for: Culinary Externs - Baking & Pastry Externs - Second Cook - Sophomore Apprentice - Second Baker - Line Cook.

6Table

Patrick Chukas '14 Junior Apprenticeship Program

Steven Halliday Executive Sous Chef 300 West Main Street White Sulphur Springs WV 24986




Hale & Hearty Soups is New York City’s premier upscale, quick-service lunch concept. Specializing in soups, salads, and sandwiches, the company has 34 retail locations and a substantial wholesale soup business. We are particularly well known for our outstanding soups, all of which are made at our state of the art USDA-inspected Brooklyn commissary. Today, in addition to our awesome soups, fantastic tossed salads, and wonderful sandwiches, we offer remarkable catering services to our clientele citywide.

www.haleandhearty.comHale & Hearty Soups

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Recruiting for: General Managers - Assistant Managers

2Table

Andrew Herschkowitz Human Resources Manager 75 Ninth Avenue New York NY 10011


Kara Serpico Human Resource Generalist

[email protected]

The Harvard Club of Boston is an exclusive private club consisting of two properties, our main club located in the heart of Back Bay and our downtown club on the 38th floor of 1 Federal Street. Our culinary team creates artfully crafted and beautifully presented dishes utilizing local New England ingredients. We provide our students with an environment that promotes ongoing education and continually develops their skills.

www.harvardclub.com

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Harvard Club of Boston

Recruiting for: Culinary Externs - Graduates

3Table

Dean Moore Executive Chef 374 Commonwealth Avenue Boston MA 02215

(617) [email protected] (617) 536-0175

Fork & High Street on Market are 2 different restaurant concepts under one roof and business. Our flagship, Fork, serves Chef Eli Kulp's (2014 Food & Wine Best New Chef) locally-inspired contemporary American cuisine; High Street on Market (Bon Appetit Hot Ten Restaurants 2014) is a bakery which serves 3 independent menus from morning to evening. Both are woven together by our stand-out bread program. The breads are traditionally inspired, innovative, playful, delicious, wholesome and feature local grains. Our bakery, which also supports Fork and several wholesale accounts, differentiates us and strengthens our commitment to artisanal food production, supporting local growers as well as our mission to offer guests an amazing dining experience.

www.forkrestaurant.com

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High Street Hospitality Group

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Pastry - Baking - FOH.

16Table

Eli Kulp '05 Chef/Partner 306 Market Street Philadelphia PA 19106


Joey Campanella General Manager

[email protected]

Samantha Kincaid Pastry Chef

[email protected]



Attention Kitchen Managers, Sous Chefs, highly-skilled line chefs! 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 East Hampton Grill, Hillstone, R+D Kitchen, South Beverly Grill, White House Tavern, Palm Beach Grill, and Houston’s. In the last year we opened in Aspen, CO and Yountville, CA, our 2nd property in the Napa Valley, and are currently developing properties on both coasts. The uncompromising quality of our food, service, art, and architecture has set the standard in our industry for three decades.

The uncompromising quality of our food, service, art, and architecture continues to set standards for those who are obsessive about details. However, success in our collaborative environment demands leaders who know that while everything you do is important, developing people is how you build your reputation. 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 NY 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.

Our most successful managers are passionate about food and wine and bring an energetic spirit to the business. If you are a Sous Chef, Chef, Executive Chef, or someone who aspires to be, send your resume and cover letter to [email protected]. Those who enjoy a small-company-feel, are adept at building relationships, and have a single-minded focus on delivering quality should apply.

NOTE: We consider our Culinary Managers and Chefs for General Management opportunities. FOH management opportunities are available. Aggressive compensation plan for qualified candidates. EOE

www.hillstone.com

Will Interview

Wednesday

Hillstone Restaurant Group

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Recruiting for: Culinary Externs (at approvied sites) - Management Training Program OR Culinary Management Training

Program

5Table

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


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

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Hyatt Hotels Corporation

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Recruiting for: Culinary Externs - Corporate Management Trainee

49Table

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




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 - Floor Manager - Maitre d.

69Table

Annabel Lee Executive Assistant 236 Fifth Avenue New York NY 10001


Matthew O'Haver '05 Pastry Chef

[email protected]

A luxury Auberge Resort, situated in the picturesque South Carolina Low Country along the beautiful May River, The Inn at Palmetto Bluff Resort is the embodiment of all that is graceful, comforting and romantic about South Carolina. Our peaceful retreat pampers you with luxurious resort lodging accommodations, distinctive cuisine, and stimulating adventure. Come and enjoy South Carolina's finest resort and spa.

www.palmettobluffresort.com

Will Interview

Wednesday

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The Inn at Palmetto Bluff

Recruiting for: Culinary Externs - Baking & Pastry Externs

18Table

Gail Hasan Assistant Director of Human Resources 476 Mount Pelia Road Bluffton SC 29910


Ray Lammers Executive Sous Chef

[email protected]

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 1,100 employees and 11 restaurants located in Delaware, Pennsylvania and New Jersey. While we offer the stability of a larger company, Iron Hill is privately owned. Because they value the importance of staying in touch with their employees and customers, our three founders are a part of the daily operations as much as any employee.

www.ironhillbrewery.com

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Iron Hill Brewery and Restaurant

Recruiting for: Culinary Externs - Sous Chefs

63Table

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




Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 25 restaurants located in 5 countries, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. At Jean-Georges Management, we pride ourselves on cultivating talents as well as hiring skilled professionals and rewarding them with the chance to grow alongside our constantly evolving organization and industry.

If you are passionate about cooking and leadership and want to be part of a great team with amazing potential for growth, this is your perfect opportunity to take your career to the next level!

www.jean-georges.com

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Jean-Georges Management

Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). Garde Manger Cook - Hot Line Cook

85Table

Michael Ammiano Director of Human Resources 111 Prince Street New York NY 10012


Mark Lapico Executive Chef

[email protected]

As of 2015, there are four community bistros in The Kitchen family: The Kitchen Boulder, The Kitchen Denver, The Kitchen Fort Collins and The Kitchen Chicago. The Kitchen Boulder first opened its doors more than ten years ago in 2004. The Kitchen was one of the first restaurants of its kind to work with a local community of farmers, ranchers and purveyors to source its food and drink. We focus on “community through food” by sourcing ingredients as fresh and local as possible and by building relationships with our purveyors. The preparations are simple, fresh, clean and focused. Popular menu items at all of The Kitchen community bistro locations include: hand cut Garlic Fries, Tagliatelle Bolognese, Mussels, and Sticky Toffee Pudding. The Kitchen Next Door community pub specializes in fun, fast, affordable service. The menu features a variety of starters (our Kale Chips are famous), fresh salads, sandwiches, burgers (don't miss the Beet Burger!) and main plates. Next Door offers kegged wine, beer and cocktails. As of 2014, there are three Next Door locations: Next Door Boulder, Next Door Glendale and Next Door Union Station.

www.thekitchen.com

Will Interview

Wednesday

The Kitchen/Next Door

Recruiting for: Line Cooks - Sous Chefs

32Table

Kyle Mendenhall Executive Chef 1980 8th Street Boulder CO 80302


Merlin Verrier Culinary Director

[email protected]

The Knickerbocker is an iconic landmark reborn as the finest of all luxury hotels in Times Square, NYC. Our culinary experience has been curated by Master Chef Charlie Palmer in our restaurant, rooftop bar, and grab-and-go café.

www.theknickerbocker.com

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The Knickerbocker Hotel

Recruiting for: Culinary Externs - Line Cook (Full-Time)

36Table

Maria Murillo Director of Human Resources 6 Times Square New York NY 10036


Cliff Denny Executive Chef

[email protected]

Emily Ip Human Resources Generalist

[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: Assistant General Managers - General Managers

48Table

Emily Boyer Talent Acquisition and Development Manager 434 Broadway, 3rd Floor New York NY 10013


Tessa Price Senior Training and Development Manager

[email protected]

Lisa Woo Recuiter

[email protected]

Family Resort - Country Club - Destination Spa.

This exceptional Poconos resort, nestled in a pristine mountain lake setting, is regarded as one of America's "Best All-Inclusive Family Resorts." Woodloch has been owned and operated with pride by the Kiesendahl Family since 1958. Their traditional warm hospitality has been nurturing and embracing the spirit of spending quality time with family and friends for over fifty years. This Pocono Mountains resort provides a four-season, fun-filled, lakeside escape.

www.woodloch.com

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The Lodge at Woodloch

Recruiting for: Culinary Externs - Baking & Pastry Externs - Front-of-the-House - Graduate Cooks

29Table

Stevan Sundberg Corporate Chef 109 River Birch Lane Hawley PA 18428

(570) [email protected] (570) 685-8591

Josh Tomson Executive Chef

[email protected]

Team members are the heart of Loews Hotels. We seek genuine individuals who are able to engage and delight our guests by providing Four Diamond AND MORE service. We invest in training and development opportunities for all team members, so they may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach their potential as professionals. We promote social responsibility by being a good neighbor in the communities in which we reside. At Loews Hotels, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling and fun. Loews Hotels is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.

Loews Portofino Bay Hotel, Hard Rock Hotel and Loews Royal Pacific Resort are newly approved CIA externship sites and are currently accepting applications of interest. In addition, we will be looking for talented individuals to accept into our Management Training Program, as well as for direct placement opportunities. Please stop by and see our recruitment team during the Winter Career Fair for more information.

www.loewshotels.com

Will Interview

Wednesday

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Loews Hotels at Universal Orlando

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Recruiting for: Culinary Externs - Culinary Management Trainees - Direct Placements

75Table

Lacey Hagen Manager, Talent Acquisition 655 Madison Avenue New York NY 10065

[email protected]

Douglas Chin Executive Chef - Hard Rock Hotel Orlando

[email protected]



Macy's Food Division savors the idea of being our customers first choice for food and beverage. With 202 units - from full-service to quick-serve - at 87 Macy's locations, we're making that idea a reality.

www.macyscollege.com

Will Interview

Wednesday

Macy's Food Division

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Recruiting for: Executive-In-Training Internships

64Table

Kim Hayes Human Resources Director 700 On The Mall Minneapolis MN 55402


Maison Kayser USA is an Artisanal Parisian Bakery and Café which originated in Paris France by Chef Eric Kayser in 1996. The Maison Kayser concept is based on Craftsmen Bakers, respectful of small-scale bakery tradition using natural leaven. We are recognized for our technical innovations, new recipes, innovative store designs and a constant search for the best quality ingredients. Today, there are over 100 Maison Kayser locations in the world (14 different countries). We carry 60 varieties of bread as well as 50 types of cakes and 25 types of pastries. Although we are new to NYC (3 years and six locations), we intend to continue to expand, and become as prominent here as we are world-wide.

www.maison-kayser-usa.com

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Maison Kayser Bakery & Restaurant Café Group

Recruiting for: Baking & Pastry Externs - Pastry Sous Chefs - Pastry Production Line Cooks - Pastry Production Helpers - Bakery Sous Chefs - Bakers - Baker Helpers

73Table

Debra Mulholland Corporate Recruiter 120 5th Avenue New York NY 10011


Claudio Tarallo '90 Commissary Operations Manager

[email protected]

Major Food Group (MFG) is a New York based restaurant and hospitality company founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick. The founders all exhibit a wealth of knowledge in the food, hospitality, and business sectors. Our company is very passionate about food and very passionate about New York. Thus, we seek to find locations that are significant to the history of food in New York, and to New York itself. Whether it be Torrisi Italian Specialties and Parm on Mulberry Street, Parm at Yankee Stadium, or Rocco Restaurant, which is one of the oldest remaining Italian-American restaurants in the City, we choose places that have a story that we can tell. We aim to bring each location we operate to life in a way that is respectful of the past, exciting for the present, and sustainable for the future. We do this through the concepts that we create, the food that we cook, and the experience that we provide for our customers. Just as we draw inspiration from history, we also draw inspiration from the bounty that surrounds us. We are highly dedicated to the use of local ingredients, and everything that we use in our restaurants is sourced domestically.

www.majorfood.com

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Major Food Group

Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Line Cooks - Pastry Cooks - Sous Chefs.

43Table

Jonathan Moldenhauer Human Resources Manager 68 35th Street Brooklyn NY 11232




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 apply in advance at www.marroiottU.com If you are an extern candidate please apply to the “Internship” program. Property opportunities will depend on the timing of your externship dates. Housing for all properties is the responsibility of the student, however, all properties have information to assist you with your housing search. If you are graduating between now and June 2015 you may be eligible for the Voyage Leadership Program, this is our management training program. Candidates of interest for the Voyage Leadership program are recent graduates with industry and leadership experience who, are open to relocation as opportunities may not be available in your preferred areas. Many students will gain their leadership through extra-curricular activities or being an RA or classroom leader. We also have a Culinary Program for both AA and BA students. Feel free to send an email message after and apply to [email protected] if you do not receive an email verification from the system. Candidates seeking opportunities outside of externship or the Voyage program with Marriott International can apply 4-6 weeks prior to being available to start work at www.careers.marriott.com.

Join our Team for an Informational Session on Monday, June 8, at 9 PM in the EcoLab Theatre in the CIA Admmissions Building.

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

86Table

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

(301) [email protected] (301) 576-8472



Marta is a lively new restaurant from Chef Nick Anderer, inspired by the tradition of rustic Roman pizzerie, the local haunts that churn out thin, crackly-crusted pizzas into the late hours of the evening. Located at the Martha Washington hotel in the growing neighborhood north of Madison Square Park, Marta reimagines and invents thin-crust pizzas both classic and new, and celebrates the Italian tradition of cooking seasonal specials “alla brace”—over open embers. Marta is open throughout the day, serving breakfast, lunch, and dinner seven days a week.

Inspired by the rustic cuisine of Rome’s distinct neighborhoods, Maialino is a trattoria reimagined for present day New York City, overlooking Gramercy Park. Chef Nick Anderer’s thoughtful Italian cuisine blends his passion for the Roman food tradition with a commitment to our local family of farmers and purveyors.

www.maialinonyc.com

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Marta & Maialino

Recruiting for: Marta: BOH Line Cooks - Sous Chefs - Savory; All FOH Positions. Maialino: Culinary Externs - Pastry Externs - Line Cooks - Pastry Cooks - All FOH Positions.

11Table

Nick Anderer Executive Chef - Marta and Maialino 29 East 29th Street New York NY 10016


Jason Pfeifer '06 Chef de Cuisine - Maialino

[email protected]

Anastasia Soldano '08,'10 Service Director - Marta

[email protected]

Jessica Weiss '01, '03 Pastry Chef - Maialino

We have 6 locations in NYC and we are a fast paced, fun and upbeat restaurant. We take pride in the teamwork atmosphere we’ve created and the rapport we build with our meatball loving customers, so come bring your best positive attitude forward and meet our Management team. The Meatball Shop has given us the opportunity to give back to the city we love so much, we've created this place for YOU. Enjoy the menu on your own terms, eat simple, eat sustainable, eat good food with no strings attached.

www.themeatballshop.com

Will Interview

Wednesday

The Meatball Shop

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Recruiting for: Management and Culinary

20Table

Jackie McMann-Oliveri, PHR

Director, Human Resources 108 East 16th Street New York NY 10003


Max Piet Senior Vice President, Operations

Mina Group is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts. Mina Group is led by Chef/Owner Michael Mina, whose accolades include James Beard Foundation "Who's Who of Food and Beverage" inductee, Bon Appetit Chef of the Year, and International Food and Beverage Forum's Restaurateur of the Year. Operating since 2002, Mina Group currently operates 17 restaurant properties. For a complete list of restaurants, please visit our website.

www.minagroup.net

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Mina Group, LLC

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Recruiting for: Culinary Externs - Baking & Pastry Externs (At Approved Sites) - Line Cooks - Pastry Cooks - Sous Chef -

Pastry Chef

19Table

Christine Meehan Recruiting Manager 244 California Street San Francisco CA 94111




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 - Cooks and Pastry Positions.

10Table

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

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

James Palmeri Executive Chef

[email protected]

Momofuku is comprised of restaurants and bakeries located in the U.S., Australia, Canada, a culinary lab, a magazine, and an equipment manufacturing company. Momofuku seeks career-minded cooks. We feature an ever-changing, evolving menu with limitless opportunities for creativity. We offer competitive pay and a comprehensive benefits package, including vision, dental, and medical along with gym and commuter discounts, plus more! We encourage our employees to grow and learn and we offer many opportunities for personal and career development.

www.momofuku.com

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Momofuku

Recruiting for: Culinary Externs (at approved sites). Culinary Positions: both full-time, permanent employment.

80Table

Marisa Yokoyama Human Resources Recruiter 60 East 11th Street New York NY 10003


Montage Hotels and Resorts is more than exceptional properties in breathtaking settings. It's passionate, talented people teaming up to create lifelong memories for our guests and enriching the lives of each other too. Come work alongside our industry leading and award-winning team of chefs, sommeliers, servers and fromagiers providing exquisite cusine for guests.

www.montagelagunabeach.com

Will Interview

Wednesday

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Montage Hotels & Resorts Laguna Beach

Recruiting for: Culinary Externs - Cook I, II, III (for all restaurants on property) - Banquets - Garde Manger Cook - Pastry

Cook I - Associate Dining Room Cook/Attendant - Cheese Sommelier (Loft Restaurant)

68Table

Linda Castaneda-Chavez Human Resources Manager 30801 South Coast Highway Laguna Beach CA 92651

(949) [email protected] (949) 715-6255

Craig Strong Executive Chef



Mountain View Grand Resort and Spa is located in the Great North Woods of New Hampshire on 1,700 acres of land and surrounded by 57 mountain peaks. We have multiple event venues, fine dining, family dining, and a club house. We have a fourth floor full-service spa along with various engaging activities.

www.mountainviewgrand.com

Will Interview

Wednesday

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The Mountain View Grand Resort and Spa

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

77Table

Michelle Haas Professional Development 101 Mountain View Road Whitefield NH 03598


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. We partner with CIA to provide students with a hands-on, professional externship where students work side by side with Nestlé Professional chefs and interact with foodservice operators and corporate consumers. Students gain valuable insight in our kitchens and from our chefs and our customers. Nestlé Professional benefits from creative ideas, enthusiasm and excitement from future culinarians. From innovative beverage systems under Nescafe® and Coffee-mate® brands to on-trend, culinary solutions from trusted Nestlé brands - Minor’s®, Stouffer’s®, Chef-mate®, Trio® and Hot Pockets®, 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.

https://www.nestleprofessional.com/unit

ed-states/en/pages/home.aspx

Will Interview

Wednesday

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Nestle Professional

Recruiting for: Culinary Extern

51Table

Carlie Alicea Human Resources Manager 30000 Bainbridge Road Solon OH 44139


Douglas McGohan Culinary Services Manager - Corporate Chef

[email protected]

Nordstrom Restaurant and Specialty Coffee: Enjoy delicious food and drinks at a Nordstrom near you. Featuring fresh ingredients, our menus vary by restaurant type, season and region. Our coffee bars offer handcrafted beverages prepared by skilled baristas. Learn more about our restaurants, see what's in your area and take a look at sample menus. With more than 200 locations, there's a lot to explore.

www.nordstrom.comNordstrom

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Recruiting for: Specialty Coffee Assistant Manager - Assistant Restaurant Manager - Line/Prep Cook - Barista

26Table

Sean Fetter General Manager 1700 7th Avenue, Suite 1000 Seattle WA 98101


Shane Sykes Specialty Coffee Regional Manager

[email protected]



Located in the heart of Battery Park City, Danny Meyer’s North End Grill showcases Chef Eric Korsh’s rustic, elemental cooking imbued with subtle smoke from the wood-burning grills and mesquite charcoal ovens. The menu is complemented by a classic raw bar, house-made charcuterie, and seasonal produce from the restaurant’s rooftop farm. North End Grill’s wine list features classic and little-known wines, peppered with great value and older vintages. Over 150 bottlings of Scotch are available, by the taste or for the table, to accompany the flavors and aromas of smoke that characterize North End Grill.

www.northendgrillnyc.com

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North End Grill

Recruiting for: Culinary Externs - Full-Time FOH and BOH Positions (Culinary).

21Table

Tracy Obolsky Pastry Chef 104 North End Avenue New York NY 10003


Ryan Stutzbach '12, '13 Server/Bartender

A management position at Northstar is different. You will join a team of fantastic people and build skills for your career, and your life. You’ll be a part of something meaningful, that is also challenging and inspiring. You will be proud.

At Northstar, we think every detail matters…. all of the time. That’s how we design our restaurants. That’s how we purchase ingredients. That’s just how we do things. Our food is prepared from scratch, responsibly sourced, and delicious. Our service is casual, exceptionally friendly, and totally genuine. Being a leader at Northstar is hard work. It means continuously looking at the experience through the eyes of our guests and asking “How can it be better?” The result is four of the most loved restaurants in Columbus, Ohio, and a growing restaurant group prepared to open two more locations in the next year.

We are looking for our future leaders. This is a place where accomplished CIA graduates thrive. Leaders at Northstar are great at connecting with our team, and creating an environment where all of our coworkers understand the vision, feel supported, and can succeed. We provide our new managers with six months of immersion into every aspect of operating our restaurants. What matters most is your ability to learn and grow. Everyone on our team is well paid, enjoys great benefits, and gets to take part in the best professional development program in our industry. These are some of the reasons why we love what we do.

If you love food, and want to make the world a healthier, happier place, here’s your chance to make a career of it.

www.thenorthstarcafe.com

Will Interview

Wednesday

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Northstar Café

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Recruiting for: Culinary Externs - Management Training Program

61Table

Damon Burney Managing Partner 4215 North High Street Columbus OH 43214


Matt LaGrow '06 Executive Chef

[email protected]

Not Your Average Joe's was founded in 1994 to fill an unmet demand for: innovative, made-from-scratch, chef-prepared food fostering a culture of outstanding guest experience. There are currently 22 locations in VA, RI, MD, HN and MA. We are positioned for substantial growth in the next two years.

www.nyajoes.com

Will Interview

Wednesday

Not Your Average Joe's

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Recruiting for: Sous Chefs - Kitchen Managers - Assistant General Managers - Restaurant Manager - Supervisors - All Hourly Positions

78Table

Bryan Schwanke Director of Recruiting 2 Granite Avenue Milton MA 02186

[email protected]

Mark Hallett Culinary Director

[email protected]



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.

Standing on the emerald shores of Lake Placid with majestic views over its clear waters and leafy islands, Lake Placid Lodge welcomes guests to an unrivaled lodging experience in the heart of the Adirondacks. Lake Placid Lodge is a Forbes Four-Star-rated property as well as a Relais and Chateaux property.

www.oplhotels.com

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Ocean Properties, Ltd.

Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites.) - All culinary positions and seasonal work.

53Table

Mark Hannon, Jr. Executive Chef - Lake Placid Lodge 144 Lodge Way Lake Placid NY 12946

[email protected]

Adam Savage, CEC Executive Chef - Sagamore Resort 110 Sagamore Road Bolton Landing NY 12814

[email protected]

OnTheMarc Events, helmed by Connecticut’s premier event Chef Marc Weber, is a full-service, off-site catering company based in Stamford, CT. OTM provides a signature, elevated dining experience designed to be gorgeous, tasty and functional. Known for giving classic dishes a modern spin, bespoke, seasonally driven menus are just the beginning of an inspired and impressive gastronomic experience with OnTheMarc. Marc Weber’s passion for culinary perfection was cultivated during childhood. By age 15, he was determined to become a Chef and began working in restaurants. After graduating from The Culinary Institute of America, Marc worked alongside renowned chefs Todd English, Waldy Malouf and Florian Hugo. During these formative years Marc was able to master the finest culinary techniques. Equipped with extensive experience and an entrepreneurial spirit, Marc launched OTM in 2006. Marc uses his years of practice and distinctive approach to bring his clients one-of-a-kind dining experiences. His impeccable reputation for food and service is unmatched in the Tri-State area. OnTheMarc continues to grow in size and scope, with successful execution of 3,000+ events to date and a growing list of exclusive venue partnerships.

www.onthemarcevents.com

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OnTheMarc Events

Recruiting for: Culinary Extern (no openings at this time) - Event Captains - Bartenders - Servers - Cooks.

57Table

Amanda Parker Staffing and Event Coordinator 47 Larkin Street Stamford CT 06907

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

Park Hyatt Aviara Golf & SPA Resort is a AAA Five Diamond and Forbes 5 Stars Resort located north of San Diego, secluded amidst 200 acres of verdant hillsides and rolling valleys. The Resort's Spanish colonial architecture welcomes with a sense of casual elegance. Each of the 327 spacious rooms - including 44 suites - features a private balcony or landscape terrace. Expansive facilities for meeting and special events are enhanced by complete resort amenities, from acclaimed dining at four on-site restaurants, to a full-service spa, swimming, tennis, a fitness center and an Arnold Palmer-designed 18 hole championship golf course.

www.parkaviara.hyatt.com

Will Interview

Wednesday

Park Hyatt Aviara

Recruiting for: Full-Time Culinary Positions

38Table

Pierre Albaladejo Executive Chef 7100 Aviara Resort Drive Carlsbad CA 92011




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 - Executive Chefs - Sous Chefs - Chef de Cuisine

91Table

Lindsay Greenman Recruiting Manager 120 West 45th Street - 16th Floor New York NY 10036

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

Jessica Mulroy Manager of Training

[email protected]

Peekskill Brewery is an award-winning brewpub located on the Riverfront in Peekskill, New York. We’re craft obsessed from the top down…Craft is clever, quality and fresh. These are the elements we use to deliver innovation to your table each and every day. Authentic and without pretense. Our mission is to deliver the comforts of a thoughtfully sourced menu in an inspired brewery atmosphere.

www.peekskillbrewery.com

Will Interview

Wednesday

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Peekskill Brewery

Recruiting for: Culinary Extern - Line Cook I - Line Cook II - Prep Cook II.

54Table

Morgan Berardi Partner 47-53 South Water Street Peekskill NY 10566


Michael Garrozza Chef

[email protected]

The Story of Pinehurst: A three-time U.S. Open Site. A three-time winner of Travel + Leisure Golf Magazine’s Best Golf Resort in America award. The home of the famed No. 2 golf course. Around the world, Pinehurst is where the American golf story is rooted, and where it continues to flourish. Most know of its modern history – with stories like the Payne Stewart putt that won the 1999 U.S. Open. But locked with its archives are thousands of moments that define each generation for the past 100 years. We are America’s first golf resort, but also a world-class tennis, spa, meetings, special events and family destination.

A Championship Destination: Many other sports have hosted their championships at Pinehurst, including the U.S. Clay Court Championships in Tennis; the U.S. Croquet Championship, and the World Lawnbowling Championship. And in 2002, it returned to its roots as a health-driven resort with the opening of The Spa at Pinehurst, adjacent to the Carolina hotel. It was one of the first spas in the South to receive the Mobil Four-Star spa designation. Each of Pinehurst’s recreational facilities has a history as steep as Pinehurst itself, and the resort has been able to retain that turn-of-the-century charm and ambiance. While many guests still migrate from New England, Pinehurst is a destination that continues to welcome guests from around the world. Just as Tufts envisioned over 100 years ago, guests visit today to discover this peaceful retreat. What they find amidst this serenity is the history, beauty and Southern hospitality of an era past. Add to that eight world-class golf courses—including the renowned Pinehurst No. 2—an award-winning spa, a tennis facility, family activities, dining, shopping and more and you’ll see what makes Pinehurst the quintessential resort.

www.pinehurst.com

Will Interview

Wednesday

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Pinehurst Resort and Country Club

Recruiting for: Culinary Externs - Baking & Pastry Externs

74Table

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

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

Justin Bailey Location Chef Pinehurst No 7

[email protected]



Pinnacle Dietary offers full-service dietary management, consulting services and specialty programs to healthcare and long-term care facilities as well as assisted living and retirement communities.

www.pinnacledietary.comPinnacle Dietary

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Recruiting for: Food Service Directors - Chef Managers

7Table

Roel Lopez Director of Operations 50 Jeanne Drive Newburgh NY 12550

(845) [email protected] (845) 926-3347

Moshe Ackerman Vice President

[email protected]

Courtnay Dittbrenner Director of Corporate Compliance

[email protected]

Andrew Merklinger Dietary Regional Manager

[email protected]

Elena Ostrovsky Clinical Regional Manager

[email protected]

The Polo Club of Boca Raton is a premiere private golf club, tennis club, and resort residential community in South Florida. Located on 1,100 meticulously manicured acres in Palm Beach County, just seven miles from downtown Boca Raton, The Polo Club provides its members with two premier Championship Golf Courses, a nationally recognized tennis facility with 27 Har-Tru courts, a 35,000 square foot, world-class spa and fitness center, and a myriad of social and dining activities. When it comes to quality, design and amenities, The Polo Club of Boca Raton sets the standard to which all other country club communities aspire.

www.poloclub.net

Will Interview

Wednesday

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The Polo Club of Boca Raton

Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time, Year-Round Opportunities Available.

89Table

Teri Borowski Director of Human Resources 5400 Champion Blvd. Boca Raton FL 33496

(561) [email protected] (561) 912-1009

Brett Morris '88 COO/General Manager

[email protected]

Enrique Villardefrancos Executive Sous Chef

[email protected]



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

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Restaurant Associates (Compass Group)

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Recruiting for: Culinary Externs (at approved sites). FOH: Assistant Managers - Entry-Level Managers . BOH: Sous

Chefs, Entry-Level Positions, etc.

44Table

Bradley Avelo '08 Sous Chef

[email protected]

Dana Calbo '04, '05 Executive Chef

[email protected]

Anthony Grippo '00, '01 EDR Director 2400 Yorkmont Road Charlotte NC 28217


Marc Mullin '81 General Manager

[email protected]

Mario Tanzi '04 Executive Chef

[email protected]

Atlanta-based Resurgens Hospitality Group is owned and operated by Gina and Linton Hopkins. The couple opened Restaurant Eugene in 2004, followed by Holeman and Finch Public House and H&F Bottle Shop. Their restaurants have received numerous accolades and the popularity of the cheeseburger at Holeman and Finch prompted the opening of three H&F Burger outposts in Turner Field, home of the Atlanta Braves. The first standalone H&F Burger is slated to open at Ponce City Market this spring. Most recently, the duo partnered with the Atlanta Botanical Garden to open the Café at Linton's in the Garden, with plans for a newly built restaurant, Linton's in the Garden, in late 2015. In 2009, Chef Hopkins was chosen as one of Food & Wine Magazine's Best New Chefs; named one of the magazine's 25 Best New Chef All-Stars in 2013; and was selected by its editors to be one of four Best New Chefs comprising its Chefs Club Manhattan inaugural culinary team. In 2012, Chef Hopkins took home the James Beard Award for Best Chef: Southeast and he is a member of Delta's culinary team. Resurgens Hospitality Group is a respected leader and visionary in food, beverage, and hospitality through its continuous dedication to excellence. We are a passionate group of engaged food and drink professionals committed to offering radical and meaningful experiences. We offer a competitive pay and bonus structure, company paid health benefits, ongoing education opportunities, paid vacation, and more. Excellence in all we do supports, maintains, and strengthens our people and separates us from our competitors. Excellence exists at all levels of job function, employee class and in every decision we make. We choose to be excellent.

Will Interview

Wednesday

Resurgens Hospitality Group

Recruiting for: Sous Chef - Line Cook - Charcuterie - Aboyeur - Pastry Chef

37Table

Holly Gardiner Director - Human Resources and Hospitality 2285 Peachtree Road NE, Suite 202 Atlanta GA 30309


Chris Edwards Chef de Cuisine

[email protected]



Rivers Casino is the go-to entertainment destination in Pittsburgh and has been voted "Best Places to Work" in 2014 by its more than 1700 Team Members, was named "Best Overall Gaming Resort" in Pennsylvania by Casino Player magazine and "Best Overall Casino" in Pennsylvania by Strictly Slots magazine. Since opening in August 2009, Rivers has awarded more than $300 million in jackpots, craps, roulette, three-card poker, mini-baccarat, Pai Gow Poker, Texas Hold 'em Bonus and Big Six. A new high limit area with slots and table games offers guests an exciting gaming atmosphere with outstanding service and amenities. The casino features a 30-table poker room with daily tournaments, 24-hour food service and a guest rewards program for frequent players.

Rivers offers more than just gaming with nine distinct bars and restaurants that are sure to please everyone's palate. Dining highlights include Andrew's Steak & Seafood, Ciao, Grand View Buffet, Wheelhouse Bar & Grill and West End Café, each with a unique atmosphere and creative menu. For live entertainment and music, visit Drum Bar, Levels, Spiral Bar or Wheelhouse Bar & Grill, featuring jazz, local DJs and cover bands. Rivers' 10,000 square-foot ballroom on the casino's second floor offers guests a terrific venue to hold receptions with amazing views of the city. The multi-purpose banquet space accommodates formal events, private parties and other large group entertainment.

Outside of the casino, Rivers continues to support Pittsburgh's neighborhoods through its ongoing community outreach programs. Each month, the Rivers Casino Community Champions partner with a local organization or initiative to lead a day of service.

The casino is looking for applicants who thrive in a challenging and fast-paced environment. Working at Rivers gives you the chance to experience the very exciting, and always expanding, gaming and entertainment industry. Rivers Casino rewards full-time team members with a variety of exceptional benefit options which include but are not limited to:

- Immediate vesting on 401K; 4% match on 5% Team Member contribution.- Tuition reimbursement.- Up to 20 days paid time off in the first year.- Sunshine Fund for Team Members experiencing hardships.- Free and discounted food in Team Member Dining Room.- Competitive pay with market increases.- Affordable health and dental plans; free vision coverage, long term disability and term life insurance.- Free parking.

Rivers Casino is proud to be an Equal Employment Opportunity employer.

www.theriverscasino.com

Will Interview

Wednesday

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Rivers Casino

Recruiting for: Culinary Externs - F&B Front-of-the-House Internship - Pastry Sous Chef - Garde Manger - Part-Time and

Full-Time Cooks

71Table

Kathryn Huff HR Specialist - Recruiting 777 Casino Drive Pittsburgh PA 15212

(412) [email protected] (412) 566-4637

Andrea Marmion Vice President of Food and Beverage

[email protected]

Rich Marmion '01 Executive Chef

[email protected]

Adam Tharpe Executive Pastry Chef

[email protected]



Family-owned and operated for decades, RoNetco Supermarkets is a leader in the retail grocery industry. Entrepreneurial in nature, RoNetco’s ShopRite stores cater to the customer with wide selections of high quality, fresh foods, delivered by knowledgeable and friendly associates. Open kitchens offer the customer the opportunity to interact with the culinary professionals exchanging ideas, cooking techniques and food preparation suggestions thereby establishing relationships based on trust and inspiration. RoNetco is a community leader who embraces the business philosophy of being Partners in Caring for Neighbors’ Families, Homes and Communities. Dedicated to the purpose of caring deeply about people, helping them to eat well and be happy, RoNetco provides innovative technology with e-commerce at point of sale and tremendous growth opportunities for its associates. Believers in teamwork, RoNetco associates work tirelessly to improve the quality of life for customers in the northwest New Jersey market areas. Training and development are foundations for associates to realize success in a highly competitive and ever-changing marketplace. Offering a work/life balance with outstanding earning power, RoNetco is the employer of choice!

www.shoprite.comRoNetco Supermarkets, Inc.

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Recruiting for: Executive Chefs- Sous Chefs - Managing Chefs - Bakery Leaders - Cake Decorators

30Table

Christine Foster Communications & Training Coordinator Morris Canal Plaza -1070 U.S. Hwy. 46 Ledgewood NJ 07852

(973) [email protected] (973) 927-4953

Dan LeClech Supervisor, Food Services

[email protected]

Ross' Bread is an artisanal bread bakery and café. Each week we produce at least 875 loaves of bread, more during holidays. We bake more than 30 varieties, all from organic ingredients and local sources. We also produce laminates, cookies, cakes, sweet rolls, pies, tarts and savory items. We make in-house all of our own supplemental ingredients for our small café – soup stock, onion jam, mayonnaise, glazes and sauces.

At Ross' Bread, you will work the whole shop: from scaling, to mixing, to shaping and finishing. We never bake from frozen.

www.rossbread.com

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Ross' Bread

Recruiting for: Baking & Pastry Externs (September).

62Table

Amy Freidenrich Owner 109 Danbury Road Ridgefield CT 06877


Eric Freidenrich Owner

[email protected]

Megan Kelley '12 Head Baker

[email protected]

Royal Caribbean Cruises is a global cruise vacation company that also owns Royal Caribbean International, Pullmantur, Azamara Club Cruises and CDF Croisieres de France, as well as TUI Cruises through a 50 percent joint venture. Together, these six brands operate a combined total of 42 ships with an additional seven under construction contracts, and two on firm order. They operate diverse itineraries around the world that call on approximately 490 destinations on all seven continents.

http://RCLCareers.comRoyal Caribbean International

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Recruiting for: All levels of chefs and pastry chefs. FOH and Beverage Entry-Level Management.

83Table

Jordan Bernstein Consultant - Food & Beverage Operations

[email protected]

Michael Gilligan Executive Chef 1050 Caribbean Way Miami FL 33132

(305) [email protected] (305) 539-6019



Rucola is a rustic Northern Italian restaurant nestled in the heart of historic Boerum Hill. Inspired by the slow food movement in Piedmont, we seek to provide a farm-to-table experience by selecting the highest quality ingredients available in and around New York. Our food, wine, and cocktail menus change seasonally.

www.rucolabrooklyn.com

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Rucola

Recruiting for: Culinary Extern - Line Cook - Prep Cooks

46Table

Julian Brizzi Owner 190 Dean Street Brooklyn NY 11217


Patrick Miller '06 Sous Chef

[email protected]

Established in 1990, SAGE Dining Services® is the nation's leading provider of campus dining and upscale catering services for discerning independent schools and private colleges. Over the years SAGE has grown by providing its clients with personal attention, superior service and unbelievable food. SAGE's appreciation, approach and preparation of food sets it apart from the competition. SAGE cooks primarily from scratch, using fresh, locally grown ingredients whenever possible. For more information visit SAGEDining.com.

www.sagedining.comSAGE Dining Services, Inc.

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Recruiting for: Food Service Directors/Chef Managers: Miami, FL; Los Angeles, CA; Baltimore, MD; Sheffield, MA; Boca

Raton, FL; Austin, TX; Dallas, TX; Houston, TX; Cuthbert, GA. Sorry, no externships!

72Table

Thomas Ankner '98 District Manager 1402 York Road, Suite 100 Lutherville MD 21093


Michael Ramella '12, '13 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!

88Table

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




Scotto Brothers is a leading hospitality group on Long Island with family-owned and operated catering facilities, restaurants and hotels. Known for providing guests with superior cuisine and services, the Scotto Brothers' reputation succeeds in making them the Trusted Name In Hospitality.

Scotto Brothers commitment to excellence in providing quality products and services to their customers has held true for over four decades. Their promise to use only the finest and freshest ingredients available has remained a priority. They believe that their consistency is what has earned them their reputation as the leader in the industry, and they continue to always put their customer's best interest first. Scotto Brothers understands the importance of maintaining their facilities and continue to make enhancements so that your experience is extraordinary.

Chateau Briand Caterers located in Carle Place, Long Island, is Scotto Brothers' flagship catering facility which caters to weddings and special events. Chateau Briand has recently been awarded Best Reception Venue on Long Island by the Long Island Press and is known for Setting The Standard ® and providing guests with an exceptional experience.

The Fox Hollow is a full-service event destination nestled upon eight private acres of Long Island’s Gold Coast featuring a state-of-the-art event venue (Fox Hollow & The Somerley at Fox Hollow), a fine dining restaurant (Volpe), a Wine Bar with Lounge (Vintage25) and an all-suite luxury boutique hotel (The Inn at Fox Hollow).

The Somerley at Fox Hollow is nestled in the North gardens of the Fox Hollow estate and caters to one event at a time. Since its grand opening in 2012, this unique space has become one of Long Island’s most pristine venues for weddings and special events.

Volpe Restaurant at the Fox Hollow is open for lunch during the week and dinner Monday through Saturday nights. Providing guests with a unique dining experience, Volpe serves Italian inspired cuisine with a twist in addition to classic favorites.

The Inn at Fox Hollow features 145 luxury suites and caters to corporate, transient and social clients alike. This boutique hotel has won Best Hotel on Long Island from the Long Island Press and is rated amongst the top hotels on Long Island on Trip Advisor.

www.scottobrothers.com

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Scotto Brothers Enterprises

Recruiting for: Culinary Externs (Fox Hollow) - All culinary and baking and pastry positions.

76Table

Antonio Cinicola '96 Executive Chef - Fox Hollow Restaurant 40 Crossways Park Drive Woodbury NY 11797

(516) [email protected] (516) 997-8554

Chris Singlemann Executive Chef

[email protected]

Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 251 acres of skiable terrain, 1500 vertical feet, 60 trails and the best snow around. Our three ski areas include the Snowshoe Basin, Western Territory and Silver Creek. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. Snowshoe Strategic Areas of Focus •Focus on Guest Valued Experience •Being a Trusted Resort Partner •Best Place to Work in West Virginia.

www.snowshoemtn.com

Will Interview

Wednesday

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Snowshoe Mountain Resort

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Recruiting for: Culinary Externs - Line Cook 1, 2, 3 - Restaurant Supervisors and Managers - Restaurant Chef - Bartenders.

79Table

Lindsay Watts Food and Beverage Controller 10 Snowshoe Drive Snowshoe WV 26209

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



Soho House was founded in London, in 1995, as a private members’ club for those in film, media and creative industries. We have since expanded to include Houses across Europe and North America, as well as restaurants, cinemas, spas and hotels.

www.sohohouseny.com

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Soho House & Co.

Recruiting for: Culinary Externs - Line Cooks - Prep Cooks - Pastry Cooks - Management for all U.S. Locations (New

York, Miami, Chicago, and Los Angeles)

65Table

Ciara Price Assistant Human Resources Manager 29-35 Ninth Avenue New York NY 10014

(646) [email protected] (646) 253-6294

A Five-Star, Five-Diamond luxury resort hotel located mid-mountain at Deer Valley Resort. The staff at Stein Eriksen Lodge is committed to world-class luxury. Stein Eriksen Lodge operates one restaurant, the award-winning Glitretind, serving three meals per day, 365 days per year. The menu features American continental cuisine with a mountain Norwegian influence. Our lounge, The Troll Hallen, offers bar services, apres ski and lighter menu fare. Your working experience at Stein Eriksen Lodge will add prestige and flare to your resume and provide you with a lifetime of skills.

www.steinlodge.com

Will Interview

Wednesday

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Stein Eriksen Lodge

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Recruiting for: Culinary Externs - Baking & Pastry Externs. Full-time Culinary, Baking & Pastry and Management positions. All positions are for the winter season starting in November/December.

1Table

Zane Holmquist '91 Executive Chef/Director of Food & Beverage

[email protected]

Michelle O'Brien Vice President of Human Resources Post Office Box 3177 Park City UT 84060

(435) [email protected] (435) 645-6483



Welcome to Thomas Cuisine Management, where we are dedicated to providing unparalleled food management services for hospitals, corporations, and colleges. TCM continues to grow in progressive organizations throughout the Western United States. Our business purpose has never changed: provide great food, genuine service, and enduring relationships.

Our specialty is in delivering deliciously tempting food, personal touch, operational excellence, integrity, and culinary creativity. We provide the greatest value in our industry. Our organization remains nimble enough to customize programs and large enough to minimize cost while maximizing value. Most importantly, we consistently earn our place as a valued part in each of our client's operational teams. Our Mission: Great Food, Genuine Service, Enduring Relationships.

Our Operational Philosophy: Great Food, Genuine Service, Enduring Relationships. Our Operational Philosophy: Scratch Cooking (fresher, healthier, lower cost and better quality) + Made to Order Cuisine (reduces waste and empowers patients) + Passionate Focus on Service (creates an energetic environment and valued employee benefit) = Thomas Cuisine Management.

Our MIT Program is about growing your future with TCM; it allows you the opportunity to earn a salary while learning exceptional management skills. You must be willing to relocate after the 3-9 month training program, with relocation assistance provided by TCM. What you will Lean: • Oversee all account P&L and budgeting as it pertains to the account. • Maintain excellent relationships with clients and customers as well as other departments. • Collaborate with the Chef and management team to create menus and provide top quality food. • Roll out new culinary programs in conjunction with the Thomas Cuisine marketing and culinary team. • Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving, as well as menu planning and development. • Ensure that appropriate sanitation and safety level requirements are met. • Coordinate and supervise unit personnel regarding production, merchandising, quality, and cost control; labor scheduling and staffing; employee training. • Conduct periodic inventory and other functions, such as maintaining records.

www.thomascuisine.com

Will Interview

Wednesday

Thomas Cuisine Management

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Recruiting for: Chef Manager in Training (Culinary).

70Table

Craig Richey Vice President of Human Resources

Seth Bostick Executive Chef - Kalispell Regional Medical Center

Trish Garapola Recruiter 640 East Franklin Road Meridian ID 83642

(208) [email protected] (208) 884-8763



Per Se is a fine dining restaurant founded by Master Chef Thomas Keller, offering American cuisine with a French influence. Bouchon Bakery is a retail shop and café offering simple but elegant fare from morning pastries to soups and sandwiches, to fine desserts.

Per Se: Baking & Pastry Extern - Kitchen Server - Host - Pastry Chef de Partie. Time Warner: Culinary Extern - Baking & Pastry Extern - Leadership Opportunities - Savory Chef de Partie - Pastry Chef de Partie - Bread Baker - Wholesale Driver - Retail Associate - Food Runner - Host - Management Opportunities. Bouchon Rock Center: Baking & Pastry Extern - Savory Chef de Partie - Pastry Chef de Partie - Retail Associate - Pastry Demi Sous Chef.

www.perseny.com

www.bouchonbakery.com

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Thomas Keller Restaurant Group

Recruiting for: Culinary Externs - Baking & Pastry Externs - Opportunities at Per Se, Time Warner, and Rock Center. Please see listing above.

56Table

Tina Maria Valente Ortiz Manager - Human Resources 10 Columbus Circle - 4th Floor New York NY 10019

(212) [email protected] (212) 245-6473

Alessandra Altieri Lopez Director - Bouchon Bakery

[email protected]

Sam Calderbank Assistant General Manager - Per Se

[email protected]

Kaeleigh Helm Representative - Human Resources

[email protected]



Over the past 30 years, USHG has created and operated several fine dining restaurants, urban barbecue joints, a feel-good jazz club, a road-side hotdog stand that became one of New York’s favorite burger restaurants, a roman trattoria and pizzeria, a neighborhood bar, six modern museum restaurants and cafes, an off-premise, restaurant-quality catering company, and even a learning and training company. We love new ideas and the thrill of a new challenge. But some things stay the same: we bring our commitment to consistent excellence and warm hospitality to every endeavor, plus the energy of a motivated and supported team.

Artfood consists of:

MoMa CafesLocated in the Museum of Modern Art, Café 2 and Terrace 5 take the museum café to sophisticated new heights, offering an array of seasonal cuisine from Chef Dan Jackson in a relaxed and restorative setting.

Café 2, located on the museum’s second floor, features an extensive menu of Italian-inspired cuisine served to guests at communal tables in a family-friendly, casual setting. Terrace 5, on MoMA’s fifth floor, serves lighter fare, homemade desserts, wine, beer and cocktails, overlooking the Sculpture Garden.

The ModernThe Modern is a stunning, Michelin-starred restaurant helmed by Executive Chef Abram Bissell, with desserts by Pastry Chef Jiho Kim. The restaurant features two distinct dining experiences: the casual and vibrant Bar Room and the sleek Dining Room, overlooking MoMA’s Sculpture Garden.

AWARDSThe Modern Dining Room and Bar Room both hold three stars from The New York Times and one Michelin star. The restaurant has received James Beard Foundation Awards for “Best New Restaurant” (2006), “Outstanding Restaurant Design” (2006), “Best Chef: NYC” for Chef Gabriel Kreuther (2009), and “Outstanding Wine Service” (2011).

www.ushgnyc.com

Will Interview

Wednesday

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Union Square Hospitality Group and ArtFood

Recruiting for: Culinary and Baking & Pastry Externs (at approved sites). Culinary Teammates: Line, Pastry, Prep

Cooks. Service Teammates: Hosts/Reservationists, Kitchen Servers, Beverage Leaders, and other exciting roles throughout our restaurants.

22Table

Rachel Hoffheimer Senior Manager of Talent Acquisition 24 Union Square East - 6th Floor New York NY 10002


Diana Trenk Employee Services and Communications

[email protected]



The Waldorf Astoria is a 1400 room luxury hotel on Park Avenue in New York City. The hotel features three restaurants, room service, and 60,000-square-feet of banquet space. Kitchen brigade numbers 140; kitchen includes butcher, full garde manger, and a pastry shop.

Culinary Management Development Program: This position will teach and train an individual all aspects of hotel culinary operations and skills needed to assume a senior management position in a large operation. The Trainee will participate in a general rotation and training through all management roles in culinary departments in the hotel.

www.waldorfnewyork.com

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Waldorf Astoria New York

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Management Trainees - Food & Beverage/Culinary

45Table

Peter Betz '94 Executive Chef 301 Park Avenue New York NY 10022


Sarah Drew Director of Training and Development

David Mammina '12, '13 HR Management Trainee

[email protected]

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.

At Walt Disney Parks and Resorts we tell stories and make magic. We do the impossible and make dreams come true. Our Culinary team creates unforgettable dining experiences that become memories that last a lifetime for our guests. You'll work in a fast-paced environment where we facilitate every element of a high-quality dining experiences from catering, to fine dining to pastry to quick service, and everything in between. No matter, whether you are working in the kitchen preparing gourmet dishes or quick eats, you'll help provide a magical experience for any dining occasion while working alongside world renowned Chefs. Each of us has a unique story to tell. Explore the inspiring tales from our culinary cast and imagine where your Disney story could begin.

Please join Disney representatives for an Informational Session on Monday, April 13, 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

87Table

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

(407) [email protected] (407) 934-6878

Timothy Keating Chef de Cuisine



White Lodging is dedicated to its mission of maximizing the value of every asset as well as its core values of growth, accountability, ethics, impact, leadership excellence and genuine care. This has led White Lodging to become one of the largest and fastest-growing independent hotel ownership, development and management companies in the country, with more than 161 managed hotels across 21 states. At White Lodging, we treat our restaurant portfolio as if each restaurant is a stand-alone venue run by an award-winning food and beverage team; there just happens to be a hotel attached. That means we can really focus on the food, atmosphere, and experience, and give our directors of food and beverage and chefs the ability to be creative. For example, Chef Rino Baglio at the JW Marriott Indianapolis was one of 21 chefs in the world to receive the first Master Chef F.I.C. Certification awarded by the World Association of Chefs Society. We are proud of our teams’ many achievements such as the 2013 Marriott Food & Beverage Excellence Award and being designated a certified training store for TGI Friday’s. White Lodging's revenue and growth projections have us reaching $2 billion in revenue in 2018.

www.whitelodging.com

Will Interview

Wednesday

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White Lodging

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

4Table

Vicki Trimberger National College Recruiter 701 East 83rd Avenue Merrillville IN 46410

(219) [email protected] (219) 472-2897

Michael Cerrie Executive Chef - Westin Austin Downtown

[email protected]

John De Souza Executive Chef - Teaneck Marriott

[email protected]

Giorgi Di Lemis Vice President - Food & Beverage

[email protected]

Sean Rush Assistant GM - Marriott Westminster, Denver

[email protected]

Whole Foods Market seeks out the finest natural and organic foods available, maintain the strictest quality standards in the grocery industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh year, we're a mission-driven company too. The Mid-Atlantic Region is home to 42 stores and growing! We are looking for people hungry to grow with us as we expand to 80 stores in the region. Stop by and find out why we have been Fortune Top 100 Companies to Work For every year the list has been in existence! If you are passionate about food and are looking for a career with tons of advancement, come check us out.

www.wholefoodsmarket.com

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Whole Foods Market - Mid-Atlantic Region

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Recruiting for: Culinary Externs (No externship opportunities at this time.) - Kitchen Supervisors - Assistant Team

Leaders - Team Leader(s) - Baker - Cake Decorators - Meat Butchers

42Table

Suzanne Bell Stakeholder Support

[email protected]

Laurie Crane Metro Recruiter

[email protected]

Laurent Dallot Store Team Leader - Plymouth, PA

[email protected]

Dale Stirzel '96 Store Team Leader 500 West Germantown Pike Plymouth Meeting PA 19462




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