Jobs/Career Advice

List all your opportunities here! We have the best candidates. A one time donation of $50.00 per listing and your job listing will remain posted until the job has been filled and we will send out our email to our general list. Just email Communications Chair person (lancemccloud@acfla.org) or call 310-479-3848 and have your listing added now.

Resources

(Coming soon)

Upcoming Networking and industry events.

Job Placement Mentor/Career Advisor

Leticia Pinon
Leticia is the Graduate Employment Advisor at Culinary Arts
The Art Institute of California, Los Angeles
pinonl@aii.edu

Partial Listing of jobs available.
(Note: Positions maybe filled at any time and we cannot guarantee they will be still available when you apply.)

Hi Chefs
We have an opening down here in sunny Houston, if you know of anyone looking please send this to them.
I believe they cover all relocation costs, they did for me when I moved from Chicago 5 years ago.

All the Best

Gerry McLoughlin CEC
Executive Chef
Menu Development
Continental Airlines

Executive Chef I - IAH
Job ID: PH5170 Open Positions: 1
Location: US-TX-Houston Posted Date: 01/18/2005
Category: Food Services Closes: 01/25/2005
Salary Grade: 17 Salary Range: $3,918.00 - $6,023.00
Position Type: Full Time

Responsibilities

o Responsible for ensuring a safe high quality food product that meets the customers' expectations.
o Provide training certification for food production employees in safe work habits, personal hygiene, sanitation, company and FDA regulations, HAACP requirements and quality.
o Responsible for hot foods production and culinary skills training of cooks.
o Maintain HAACP records to ensure compliance and customer audits.
o Assists airline customers in menu development and coordination of specialty items and recipes as required by airline customers and their budgets.
o Responsible for ensuring proper costing of menu, vendor items and equipment.
o Ensure daily operations are conducted in a safe environment that complies with the FDA and regulatory agencies.
o Responsible for the production of 1.3 million meals per month.

Qualifications
o Must have CEC (Certified Executive Chef) or CCC (Certified Chef de Cuisine) certification.
o Must be fluent in English.
o Airline catering experience preferred.
o Management level experience.
o Must be legally authorized to work in the U.S.

Heath Shewmaker of King and Prince Seafood is looking for Four Apprentices or Two Chefs to work Full Time August 28th, 29th and 30th at the California Restaurant Show in their booths. Apprentices will be paid $15 and Chefs $20 per hour plus gratuity (an average of $2 an hour) for their services. Contact Dennis Sheeler at 818-434-8645 or e-mail me at sheelerdandv@aol.com. Immediate response needed.

Dennis Sheeler
Executive Chef/Manager Eurest Dining Services
President Chefs De Cuisine / American Culinary Federation
Los Angeles
818 434 8645
sheelerdandv@aol.com

Fellow ACF Members:

Yosemite National Park is looking for Sous Chefs and Dining Room Managers at the prestigious and historic Ahwahnee hotel:

Greetings from beautiful Yosemite National Park! Hopefully you will be able to come and enjoy the Park sometime during the upcoming summer months. The end of July finds Yosemite Falls beginning to slow as we experience the end of the winter snow melt, and the Merced River assumes a lazy, summer current. As summer conditions climb to the higher elevations, the High Sierra Camps are all up and running and offer a wonderful experience if you have never explored the “back country” of Yosemite.

On a field related note, knowing the networking the ACF affords us all, we wanted to let you and your Chapter know of some opportunities that are available at Yosemite National Park in our Culinary and Food and Beverage operations. Currently we are looking for Sous Chefs and Dining Room Managers at the prestigious and historic Ahwahnee hotel.

One of the great advantages associated with these positions is that housing is available right in the Park. If you know of anyone who is looking for a unique career opportunity, would welcome the opportunity to talk with anyone interested in expanding their careers. Please contact Dennis Sheeler for more information.

Dennis Sheeler
Executive Chef/Manager Eurest Dining Services
President Chefs De Cuisine / American Culinary Federation
Los Angeles
818 434 8645
sheelerdandv@aol.com

The following is a Executive Chef's opening at the Story Inn in Nashville, Indiana. For more information, visit our website at www.storyinn.com and click on employment.

Executive Chef. We are seeking a special, ambitious person for the full-time position of Executive Chef. Good references and training from either the Culinary Institute of America (CIA) or American Culinary Federation (ACF) are a must, as well as all appropriate sanitation certifications. A discerning palate and an uncompromising devotion to quality are prerequisites. Candidates must be prepared to dedicate the time and energy it will take to build the Story Inn into one of the world's greatest restaurants. This is an unprecedented opportunity to develop a reputation while honing skills under Chef/Co-Owner Frank Mueller, Dr. Allen Dale ("Ole") Olson, and Chef Joan Y. Olson, all European-trained. On-job ACF certification is a possibility. We can provide on-site living accommodations, and flexible hours Monday through Thursday. Duties will include preparation of the dinner menu items, management of cuisine for banquets, creation of dinner specials and new menu items, development of Prix Fixe Menus, matching of foods with wines for special culinary events, scheduling and supervision of kitchen staff, ordering of food and supplies, the training of kitchen staff, and eventually instruction in televised cooking classes. Immediate opening, salary is negotiable.

http://www.storyinn.com/Employment1.htm

Hello All,

Michael Harrants with the Adopt a Ship program has a need for a culinary instructor CCE or CEC to teach a two month class on ship in Italy. Please share this info with your members who qualify.

Dates are June 17 - Aug 21, 2004. Paid position, all transportation to and from Italy, room and board as long as you are on ship. If you go off ship your expenses are your own. You'll have about 12 students.

Michael asks that you call him 717 497-6428. I'd go myself but I'm already until after the convention.

Good Luck,
Walter N. Bronowitz CCC, CEC, AAC
ACF Western Regional Vice President
Washington State Culinary Apprenticeship Coordinator
7046 24th Av. NW
Seattle, WA 98117

Phone: (206 ) 782-7186 Fax: (206) 782-8107 Cell: (206) 459-0300

04/23/04

Ladida a new restaurant at 8840 Beverly Blvd., West Hollywood, CA is set
to open by the first of June. The owner is seeking a Kitchen Manager and
Line Cooks. She is looking for creative individuals that are hard
working.
Candidates should e-mail resume to misstoid@aol.com

A new specialty grocery store at 1600 E. Citrus Avenue, Redlands, CA is
seeking a chef for menu development, traditional to gourmet food, will
be creating packaged food to go, and cooking classes and demonstrations
as well. There is an opportunity for catering as well.
Interested candidates should fax resume to 909-794-9970

Mobile Tour Opportunity for Chef
Jenn-Air is seeking a chef to travel on a 6 month long promotion. This
is a nationwide tour where candidates will be traveling for 6 months,
April 26-October 15. The ideal candidate should have a strong
background in food preparation and helpful to have some food
demonstration work. Please send resume to KJust@gmrmarketing.com

Chef Wanted
Emerald Isle Sailing Charters is a business based in Washington's San
Juan Islands - are seeking a chef to prepare fine cuisine for up to
eight people this summer from August 1 -September 13, 2004. Job entails
long hours, some cleaning, mild boat work, whale, bear, wolf, other
wildlife watching, native culture, fabulous scenery, and room and board.
Salary:$130-160 a day depending on experience
Send/e-mail resume, including paragraph explaining why you would be good
for this position, and picture to
PO BOX 586
Eastsound, WA 98245
e-mail: charters@emeraldislesailing.com

The Art Institute of California - Los Angeles (www.aicala.artinstitutes.edu) fills a unique niche. We provide post-secondary education to students seeking Associates and Bachelors degrees leading to careers in visual and communications arts and culinary arts. We are among a cadre of 29 proprietary Art Institutes within the US - one of Forbes' 200 Best Small Companies in America (www.edmc.com) and our growth provides enormous opportunities for advancement.

We are currently seeking part-time faculty for our Bachelor of Science Degree Program in Culinary Management. Faculty will instruct and facilitate meaningful learning in the course competencies in the curriculum and proactively support all facets of the learning environment. Faculty are expected to provide career education through learner-centered instruction that will enable graduates to fulfill the evolving needs of the marketplace. Faculty will also encourage a culture of learning that values mutual responsibility, life-long learning, diversity, and ethics as well as personal and professional development. Qualified candidates will have previous industry experience as an executive chef or general manager of a restaurant, an Associate’s or Bachelor’s degree from an accredited institution, and an enthusiasm for teaching in a creative environment. ACF membership/certification a plus.