Job Opennings

Executive Chef, Campus Dining

If you enjoy being creative, being part of a fun and vibrant community, and like the idea of making someone’s day better – every day, then Creative Dining Services may be the right fit for you.

The Executive Chef works within the campus Dining Services Department to ensure that high quality, innovative, nutritious menus are being provided throughout the campus dining operation, focusing on continual innovation, sustainability and wellness. You’ll be part of a Dining Services Management team that works professionally together to make sure the needs of the customer, client, staff and colleagues are met.

Essential Functions/Responsibilities
• Developing innovative cuisine that promotes wellness and sustainability, to be used throughout the operation
• Developing and selecting innovative recipes that support the culinary mission, while ensuring fiscal responsibility
• With assistance of Dining Services Director, selects appropriate vendors, including local farms and producers
• Training and managing all culinary staff in hot, cold, bakery and catering functions
• Participates in hiring, scheduling, time keeping, performance appraisals, and disciplinary actions of these employees
• Supervising and coordinating culinary activities in all operations collaboratively with the Production Manager
• Making food purchases and controlling inventory for catering in a fiscally responsible manner
• Maintains an organized system of comprehensive production record keeping
• Standardizing the production of menus and recipes so as to ensure consistent quality
• Establishing food quality standards, participates with Food Committee meetings
• Establishing the techniques of food presentation
• Planning, costing and pricing of menus
• Ensuring that all kitchen equipment works and is maintained properly, kitchen is organized

Sign-on and Retention Bonuses Available!
Requirements
• Culinary Arts Degree, with a minimum of 5 years of cooking experience
• Management experience preferred
• ServSafe Certification
• Membership to the American Culinary Federation preferred.

Must possess a positive, can-do attitude, be detail oriented, with a love and a passion for food. Must maintain professionalism at all times, and work with others in a cooperative manner, even while working under pressure. Willing to engage actively in the physical work of a high quality food service operation. As a representative of Creative Dining Services, must function in accordance with our corporate Mission, Vision, and Core Values statements.

Jill Bancheri
Human Resources Manager – Human Capital

CREATIVE DINING SERVICES
www.creativedining.com
1 Royal Park Drive, Suite 3, Zeeland, MI 49464
616-931-3029 Direct
616-748-1700 Office

Cummins Hospitality is seeking 1 full-time Sous Chef for the new Indianapolis location:

Indy Distribution Headquarters
301 E Market Street
Indianapolis, IN 46204

Morning & Lunch Availability Required

Contact Chef Vlad Bora for further details.

vlad.bora@cummins.com

Culinary Specialist / K-12 Schools (Chef/Nutrition/Dietitian/Foodservice Management)

Click here for job Info

Here are some employment opportunities with the Mariott Downtown location:

Cook 3: Banquet Culinary position : Must have 2-3 years’ experience in hi volume catering or hotel , Serve safe certified preferred. Varied flexible schedule both AM/PM nights and weekends

Cook 2: Banquet Hot Culinary position: Must have 4-5 years’ experience in hi volume catering or hotel, Serve Safe certified. Varied flexible schedule both AM/PM nights and weekends. Must have general knowledge of preparation and cooking methods , highly organized.

Please apply at:
http://www.whitelodging.com/yourcareer/findandapply

Chef Gomez from Bridgewater Club is looking for PM line cooks.

Xavier Gomez
Executive Chef
The Bridgewater Club
Carmel IN 46033
Club 317.399.2444
Direct 317.399.2455

download

 

 Hops and Fire Craft Tap House Located in Greenwood, IN Is now Looking for Line and Prep. Cooks.
To apply please contact Chef Chip Huckaby at:

Chef@thefoodguys.net

Indiana Grand Racing & Casino

Position – Cook 1      Employment Status – FULL TIME         Avg Hours per Week – 40 hours

TO APPLY – Go To www.indianagrand.com/about-us/employment/

 

POSITION SUMMARY
Cook I is responsible to support the Kitchen Supervisor and Room Chef in the successful production of raw and/or cooked food products for culinary operations at Indiana Grand Racing & Casino.  Position will be engaged in the safe and efficient preparation utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, sautéing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry and may include sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned.

ESSENTIAL DUTIES & RESPONSIBILITIES

Responsible for practicing, supporting, and promoting Indiana Grand Racing & Casino’s Company-wide culture and demonstrating Excellent Service Standards at all times.  Responsibilities including but not limited to:

  • Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, mixing, etc.
  • Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Indiana Grand Casino
  • Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest’s consumption.
  • Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
  • Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.

QUALIFICATIONS
High School Diploma or GED required. College Degree or Culinary Arts Degree is Helpful.  Position requires 1 (one) year experience in the Food Service Industry as a Cook or similar position.  Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight) as defined by hiring management.  The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in Indiana Grand Racing & Casino, County/State/Federal Department of Health and OSHA policies, procedures and regulations.  Position requires employee to be at least 21 years of age, and be certified in Serve Safe Food Sanitation and hold an Indiana Gaming Commission Occupational License. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance.  Handle heat from cooking appliances, food and dish/glass/ware washing machines.  The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise.  Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke.  Work may be performed in small areas with a 3 ft. wide access.  Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting).  Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management. Indiana Grand Racing & Casino is a smoking establishment, therefore must be able to work in a smoking environment. Must be able to work in a highly populated fast-paced and noisy environment. Possess the ability to work with Co-workers in any kitchen environment

 

Chartwells needs cooks
Must be able to pass background check
Please contact
sbrown220@ivytech.edu

Taher Catering is currently looking to setup interviews to fill the Executive Chef position for the Capitol Building downtown Indy,
It is a big account doing approx 8k a day in revenue and overseeing two cafes.

Please send your resumes to Chef Matt Quist @ M.Quist@taher.com

bedelia@vonpaulhus.com

 

“Sous Chef”  needed for country club in Texas.

 

This is a large club with 1300 family members, 8 million

in  F&B, 65 on staff and five food venues.  This position

will be one of five sous chefs which are directly under

the Executive Chef.  It involves banquet production

and a la carte.  Must have experience in country club

environment, management, production, scheduling

and have lots of energy and be a team player.  This

is a good opportunity for someone who wants to dig

in and work hard, learn and train more and be able to

assist the Chef in the day to day operation of the club’s

F&B activities.  A culinary degree is a plus.  Location

Is best from the southeast or mid-west.

 

Salary:  40-46K plus full benefits.

Email resume to bedelia@vonpaulhus.com

Or call us at  804-269-4542

                                                          

 

https://miamioh.hiretouch.com/

 

Job ID # 1746

 

Job Details
Title: Chef
Budget Position Number: 992614
Job Category: Staff
Division: Finance & Business Services
College/School:
Department: Housing Dining Recreation & Business Services
Contact Person: Jaime Kimbrough
Opened Date: 09/01/2015
Closed Date:
Desired/Actual Start Date:
Job Description Summary: Job ID:  1746.  Unclassified – FT

This position directs and executes food preparation and display in a large campus dining facility with multiple menus and stations and including exhibition-style cooking.  The individual provides leadership in all culinary skills, including proper food preparation, quality control, safety and sanitation, and customer service.   This person performs a variety of tasks including ordering, evaluating, and preparing food, menu planning, record keeping, inventory control, and staff training and development.

 

 

Duties/Physical Demands: Essential Duties:
Trains and supervises staff in all culinary skills, including the receiving and handling of food, traditional and display cooking, and presentation and service.
Observes strict safety and sanitation rules and trains staff to ensure that departmental, university, HACCP and other sanitation standards and safety regulations are followed.
Maintains records of food usage, inventories, food temperatures, work performed, etc.  Record keeping may require the use of one or more computerized systems.
Assists with menu planning and recipe development within the food service unit to ensure the optimal use of ingredients on hand and to satisfy customer demand.  Menu planning and recipe development must meet requirements and objectives as specified by the Culinary Services staff.
Provides support to all cooking and food preparation staff in excellent customer service techniques, including the preparation and delivery of food to the customer in a  friendly, service-oriented manner.  Directs staff in the proper proportioning and/or packaging of foods for customer service.
Ensures that all foods are maintained and served at the proper temperatures.  Adheres to safe and sanitary methods of storing, chilling and heating foods and monitors temperatures throughout the process to guarantee food safety.Prepares high quality, visually appealing foods for customers in an exhibition setting and from large quantity scratch recipes.  Employs artistry and theatrics in exhibition-style display cooking.
Supervises and provides support to a cooking staff that consists of a Food Production Leader, Master Cooks, and Cooks.  Provides training and direction to Food Service Assistants.  Assigns specific duties to the staff and ensures that tasks are completed in a timely and satisfactory manner.
Verifies that all hot and cold foods, baked goods, and beverages meet the highest quality standards in terms of taste, temperature, and eye appeal prior to customer service.Assists in the ordering and evaluation of all foods and related supplies.  Assist in maintaining appropriate inventory levels.  Strives to reduce waste and to optimize the profitability of the food service unit.Other Duties:
Communicates effectively and enthusiastically with dining hall staff, fellow members of the management team, and the general public.  Sets a positive, customer-oriented tone within the food service operation.Works closely with students and guests, actively seeking opinions about food and service.Develops cooking staff in order to increase their effectiveness.  Evaluates performance of the Food Production Leader,  Senior Cooks, Cooks and assistant cooks.Enforces university and departmental policies.
Preferred Qualifications: Two to five years experience preparing meals and refreshments for large groups (over 500) is preferred. Familiarity with standard office software such as MS Office. Proficiency in menu and recipe software such as Food Service Suite.

 

 

Minimum Qualifications: Completion of culinary training from accredited culinary program which includes a diversified curriculum encompassing all types of food preparation, or equivalent training and experience. Proven knowledge and proficiency in exhibition-style cooking techniques is desired, as is prior experience supervising staff, ordering food, and performing other management functions.  An affiliation with the American Culinary Federation within 6 months of hire date and ServSafe Certification within 3 months of hire date will be a requirement of employment.

Campus food service facilities are typically in operation from early morning until midnight.  This position will have a varied work schedule, including weekends and evenings.

 

 

Work Hours/Schedule: Schedule varies and includes evenings and weekends.
Hours Per Week/Percent Time: 40 hours
Duration: 12 month
Campus: Oxford
Hiring Manager:
Search Committee Chair: Jaime Kimbrough
Committee Members: John Buchholz, John Pittman
Required Applicant Documents: Cover Letter, List of Three References, Resume

 

 

Thanks!

 

John Buchholz

Administrative Assistant

Cook Place

Department of Housing, Dining, Recreation & Business Services

Office: 513-529-3721

Direct Line: 513-529-3727

Fax: 513-529-3722

buchhojf@miamioh.edu

 

 

 

 

Sous chef needed for a resort property on an island off the coast of NC. This is a great opportunity for someone who is ready to join a good team and have the opportunity to run their own Kitchen/restaurant on property.

Salary 38-44K with full benefits and help with relocation.

If you or anyone who may be qualified and interested please call me 804-269-4542

Bedelia

 

Indiana Grand Racing & Casino is currently looking to fill the position of Sous Chef.

https://www.hrapply.com/indianagrand/Setup.app

Banquet Experienced

POSITION SUMMARY
The Sous Chef is responsible to support the Assistant Executive Chef in the successful production of raw and/or cooked food products for culinary operations at Indiana Grand Racing & Casino.  Position will be engaged in the preparation of and cooking of all food for consumptions by guests.  Coaches staff on the preparation of all menu items, company standards and procedures.  Obtains optimum efficiency and economy of operations and maximizes profits by performing assigned duties personally or through subordinate staff.  Assist with the development of menus, SOP’s for safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, sautéing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned.

ESSENTIAL DUTIES & RESPONSIBILITIES

Responsible for practicing, supporting, and promoting Indiana Grand Racing & Casino’s company-wide culture and demonstrating excellent service standards at all times.  Responsibilities including but not limited to:

  • Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, mixing, etc. as well as inventory, reporting, record keeping, menu engineering, etc.
  • Assist with set up and operation of food service in Indiana Grand Racing & Casino, coach hourly, culinary employees for cross utilization of labor and upward mobility opportunities.
  • Shared financial responsibility through responsible efforts controlling labor, menu offerings, financials, inventories, waste, etc., coordinate planning, budgeting, and purchasing.
  • Develop, follow, and train on Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Indiana Grand Racing & Casino holds individual accountability to ensure common goals and guest experience is achieved daily.
  • Displays, coaches and maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest’s consumption.
  • Display and train on knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
  • Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify proper department immediately if kitchen and equipment are not in good, safe working order to schedule or arrange for repairs or corrections.
  • Possess the ability to work with co-workers in any kitchen environment and display, coach, mentor others to like behavior ensuring guest receive highest quality products and service at Indiana Grand Racing & Casino.
  • Supervises Kitchen Supervisor, Cooks, and Utility Cooks to include efficient staffing, team member development and training, performance management and policy enforcement.

QUALIFICATIONS
High School Diploma or GED required. College degree, culinary arts degree or equivalent relevant experience required as well as three (3) years experience in the food service industry as a Sous Chef or similar position emphasis on multi-unit operations.  Position requires the ability to successfully set up any outlets within Indiana Grand Racing & Casino, run both (back of house) operations to ensure highest quality product, with advanced food knowledge consisting of Sous Chef plus advanced cooking styles and offerings, techniques, specialty raw products and use, menu engineering (development) and moderate knowledge of wine, spirit and food pairing. This position will require extensive experience in banquet production, Ability to read, write, speak and understand English, distinguish letters, numbers, and symbols as well as be involved in daily professional communication with co-workers and guests. Position requires experience using MS Office Suite, working with computers as well as math skills; understand Profit & Loss Statement and the ability to measure, estimate, and multi task. Must Possess proper knife skills, advanced food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability, seasonings, specialty products, use, and styling) as defined by hiring management.  The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, braziers, tilt kettles, etc. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in Indiana Grand Racing & Casino, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires employee to be at least 21 years of age, and be certified in Serve Safe Food Sanitation and hold an Indiana Gaming Commission License and/or an Indiana Horse Racing Commission License. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance.  Handle heat from cooking appliances, food and dish/glass/ware washing machines.  The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise.  Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke.  Work may be performed in small areas with a 3 ft. wide access.  Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting).  Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management. Indiana Grand Racing & Casino is a smoking establishment, therefore must be able to work in a smoking environment. Must be able to work in a highly populated fast-paced and noisy environment

Michaels & Associates
Company Address: 9816 Bluegrass Parkway
City: Louisville
State: KY
Zip: 40299
Contact Person: Patrick Cairoli
Contact Person’s Title: Division Manager
Title of Available Position: Foodservice Sales Associate
Job Description/Qualifications: Food brokerage serving the state of Kentucky, is looking for a self-motivated, driven culinary salesperson to fill a position in the Central Indiana market. We proudly represent 35+ brands. Our products are marketed to restaurants, hotels, nursing homes, caterers, hospitals, colleges and universities, K-12 schools and more. This is a salaried, Monday through Friday 8:00-5:00 position that includes light to medium travel. Your primary responsibilities would include distributor and operator sales calls and supporting distributor sales representatives with our brands. An ideal candidate would be a certified chef with culinary sales experience or an interest in sales. You would be working with a team comprised of distributor and manufacturer sales professionals. Some of the duties include working trade shows, speaking at sales meetings and selling to schools and restaurants. You will communicate with a distributor’s team of salespeople to find opportunities, arrange samples, show the products to the customers, discuss the features and benefits of a product/brand and offer ideas to profitably incorporate our products into their menu. The ultimate goal is to increase sales and create brand awareness through product demonstration. Certified Chef preferred. Foodservice Sales Experience a plus. Strong communication skills required (email, phone, and face-to-face). Effective time management skills are critical. Self-motivated, coachable individuals who understand the speed of today’s business world are best positioned for success.
Days/Hours: Full-time
Salary:
Benefits: . Competitive salary Medical insurance Car and mileage allowances Paid vacations Growth potential Paid holidays annually Paid sick days annually Company laptop On-the-job training

Other Remarks: Never a dull moment in the food industry! Start a job where every day brings new opportunities! Please respond with a resume, cover letter, and salary requirements. We look forward to hearing from you.

cid:image001.png@01CFDBCB.32886F80

Patrick Cairoli

Division Manager

 

 

Michaels & Associates, Inc.

Main:                   800.875.6453

Direct:                 502.710.0442

Mobile:               502.523.8243

Email:                  PCairoli@michaelsinc.com

Web:                   www.michaelsinc.com

Web:                   www.AGFoodservice.com

Location:            Kentucky – Indiana

Trilogy Healthcare Open Positions

ID: 2015-14854
Job Location: US-IN-Bloomington
Location Name: Stonecroft Health Campus
Type: Regular Full-Time
Shift: 1st Shift
Posted Date: 2/4/2015
ID: 2015-14761
Job Location: US-IN-Lebanon
Location Name: Homewood Health Campus
Type: Regular Full-Time
Shift: 1st Shift
Posted Date: 2/3/2015
ID: 2015-14689
Job Location: US-OH-Lima
Location Name: Springview Manor
Type: Regular Full-Time
Shift: 1st Shift
Posted Date: 2/3/2015
ID: 2015-14657
Job Location: US-KY-Lexington
Location Name: The Willows at Hamburg
Type: Regular Full-Time
Shift: Other
Posted Date: 1/29/2015
ID: 2015-14635
Job Location: US-MI-Howell
Location Name: The Willows at Howell
Type: Regular Full-Time
Shift: ..
Posted Date: 1/28/2015
ID: 2015-14452
Job Location: US-IN-Seymour
Location Name: Covered Bridge Health Campus
Type: Regular Full-Time
Shift: Various
Posted Date: 1/22/2015
ID: 2014-13294
Job Location: US-MI-Battle Creek
Location Name: The Oaks at NorthPointe Woods
Type: Regular Full-Time
Shift: 1st Shift
Posted Date: 2/6/2015
ID: 2014-13010
Job Location: US-IN-Carmel
Location Name: Wellbrooke of Carmel
Type: Regular Full-Time
Shift: ..
Posted Date: 11/24/2014
ID: 2014-12270
Job Location: US-IN-Anderson
Location Name: Bethany Pointe Health Campus
Type: Regular Full-Time
Shift: ..
Posted Date: 10/30/2014
ID: 2014-11614
Job Location: US-KY-Louisville
Location Name: Trilogy Health Services
Type: Regular Full-Time
Shift: 1st Shift
Posted Date: 9/29/2014
ID: 2014-11597
Job Location: US-IN-Washington
Location Name: The Villages at Oak Ridge
Type: Regular Full-Time
Shift: 1st Shift
Posted Date: 9/29/2014
For More info please contact :
 

Executive Chef for Swan Lake Resort

Swan Lake Resort is currently interviewing for the Executive Chef position.
Swan Lake Resort is one of the premier wedding and golf destinations in the Midwest.
We offer two 18 hole golf courses, two restaurants, and a 90 room hotel.
In 2014 we hosted 47 weddings in our 30,000 square foot conference/banquet center and will host a similar number in 2015.

For more info please contact:

Kevin C. Smith

General Manager

ksmith@swanlakeresort.com

Local: (574) 935-5680 x711
Toll Free: (800) 935-5616 x711
Cell: (574) 532-4400 — at Swan Lake Resort.

Executive Chef for Interlachen Country Club in Edina

We are conducting a search for the next Executive Chef of world-renowned Interlachen Country Club in Edina. The Executive Chef position at Interlachen Country Club is a unique opportunity to become an integral part of a club with a rich and storied history hosting eight golf championships and providing the best in food and beverage operations and service. The position became available when the previous Executive Chef was promoted to Assistant General Manager

Interlachen Country Club’s members enjoy both creative and fresh cuisine as well as country club standards. We are looking for a hands-on executive chef who enjoys leading and growing a creative team as well communicating with members. The candidate must also have significant a la carte and banquet experience, be well-organized, and have a track record of excellent standards of training and sanitation.

For more information about the club, the position, the General Manager and how to apply, review the attached candidate position profile or visit:

http://www.kopplinandkuebler.com/upl/other/interlachen_cc_executive_chef_profile.pdf

Salary is commensurate with experience and the position offers a great benefits package.

Kopplin & Kuebler specializes in executive placement in the private clubs and resort industry. We are a member of the ACF and a sponsor of Club & Resort Business’ annual Chef to Chef Conference.

  • Sous Chef position available, Private Club, immediate opening at Woodstock Country Club Indianapolis.Applicant must have a Positive attitude, be creative and motivated. At least 3 years Line experience on a busy Sauté/Grill a la carte line is a must. Prior Sous Chef Position is preferred but not essential, if you feel you are ready for the next step this may be for you.  Banquet and Pastry experienced preferred but not essential. Creativity is encouraged as you will be involved in menu creation, execution and implementation. This is a PM, Nights, Holidays and Weekend Position. Benefits offered and paid Vacation. Salary based on experience. Send Resume, pictures of your creations and Menus from your places of employment  to Chef@woodstockclub.com.
  • Wellbrooke of Avon, the center for Health and Wellness, managed by LCS (Life Care Svcs), is currently looking to employ, professional COOKS, SERVERS and DISHWASHERS, we offer a great Insurance and PTO package, competitive pay, and a great hourly schedule.

To apply please contact Chef Vlad Bora:

e: boravlad@wellbrookeofavon.com

t: 317-273-2144

 

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