I want to start off by congratulating Chef Brian Hardy and Chef Charlie Rossi for the fine job they did in our first ever “cook off” for St Louis Chefs de Cuisine Chef of the Year.I am certainly glad I did not have to judge such a close competition against two worthy opponents.Our 2010 Chef of the Year was awarded to Chef Brian Hardy.In the same venue, Michelle Allender and Brian Horton competed for Junior Chef of the Year.This year’s honor goes to Michelle Allender.The fall competition went very well and I would like to congratulate all our competitor,s especially Chef Paul Kampff and Chef Chris Desens for taking the top prize and a gold medal in the two chef challenge.Without the extremely generous support of our sponsor, Kuna Foodservice, none of this would have been possible.A special thanks to Chad Lombardo who is always there to lend the Chefs Association a helping hand.
Next weekend we will be celebrating our Chef of the Year dinner dance at Ameristar Casino and Resort.There is still room for you to join us but you need to hurry, reservations are filling fast.
The next meeting will be November 16th at CSI in Chesterfield.The address is 18405 Edison Ave.Mike Hannock is our host and the educational portion of the meeting will be over Combi science.Make your reservations online and I hope to see you there.
As we prepare to step into the busy holiday season, remember to give thanks for the most important items in your life -- your family, your friends and your health!
November Chapter Meeting
Commercial Services, Inc. (CSI)
18405 Edison Avenue
Chesterfield, Missouri 63005
(In the Spirit of St. Louis Airport Complex)
The educational meeting will be a presentation on Combi-Ovens (combination steaming ovens and convection ovens). These modern marvels are programmable and permit a broad and fascinating array of cooking techniques that can automate and simplify complex tasks.
• Junior Chefs meeting begins at 3:30 pm
• Educational meeting begins at 4:00 pm
• General meeting will be at 5:00 pm
Meeting cost is $5 for all members, junior members, and guests.
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at http://www.stlchefs.org
Please note that all credit card payments made on the website are final.
Monday, January 18, 2010
Annual Survivor's Party
and January Monthly Meeting
Westborough Country Club
(tentative location)
631 S. Berry Road
St.Louis, MO 63122
(just north of I-44, between Lindbergh and Rock Hill)
Sunday, January 31, 2010
6:00 pm - 10:00 pm
Chefs de Cuisine Annual
Chef's Culinary Mardi Gras
Andre’s Banquet Center
4254 Telegraph Road
just 1/4 mile south from I-255/270
Brian Hardy was born and raised in St. Louis. The first and only career Brian wanted to pursue was that of being a Chef. From cooking at home to going to Dierbergs cooking school Brian always had a passion for cooking. Upon graduating from high school Brian realized one of his dreams by attending The Culinary Institute of America, Hyde Park N.Y. After Graduating from CIA, Brian attended the Ritz-Escoffier Ecole De Gastronomie Francaise in Paris, France.
Brian then came back to St. Louis and worked at Westwood Country Club with Chef John Bogacki for one year. He then moved to Bellerive Country Club with Chef Kevin Storm and worked as Sauté cook, to Sous Chef, to Executive Sous Chef within five years. During which Brian was extremely involved with the Junior Chefs serving as secretary and then as President in 2000. As a junior chef, Brian competed several times earning 2 gold medals, 3 silver medals and 3 bronze medals. Also highlighting these times was winning the Central Regional Championship for the Chaine des Rotisseurs Jeune Commis competition, competing for the national championship for the Knowledge Bowl and being named Junior Chef of the year in 2001.
In April of 2001 Brian accepted the position of Executive Chef at the Gatesworth at One McKnight place later taking over as Food and Beverage Director and still holds both titles today. As an active member Brian has continue to be involved with the Chef’s de Cuisine Association of St. Louis by working on the Apprenticeship committee, Certification / Competition committee as well as currently serving as Vice-President and assistant coach of the junior hot food team. The Gatesworth participates annually in the Mardi Gras Silent Auction, Chef’s Night Out for Edgewood Children’s Home, Bon Appetite Golf Tournament, and the Wine Country BBQ just to name a few. Brian and his team also hosted the April dinner meeting at The Gatesworth’s New West Wing. Brian has competed several times as an active member winning 6 Gold Medals and 6 Silver medals in local ACF sanctioned events.
Brian currently resides in Ballwin with his beautiful wife Marisol and three children, Julissa, Fernando and Hanna.
2010 Junior Chef of the Year
Michelle Allender
Michelle Allender was raised in St. Louis. Some of her earliest happiest memories are that of cooking with her Grandma. Having always loved to cook for her friends and family for years, Michelle decided to go to culinary school. In 2006 she enrolled at St. Louis Community College – Forest Park’s culinary program where she was on Dean’s List from the Spring Semester 2007 through the Fall Semester 2008.
In October 2008, Michelle was hired at the Gatesworth, working her way from expeditor to line cook. Since then Michelle has become an even more active member of the Junior Chefs serving as secretary in 2009 and volunteering with the Golf Tournament in 2008 and 2009, along with the Mardi Gras Dinner and the Wine Country BBQ. She also competed in the 2009 Spring Salon earning a silver medal. In May, Michelle became a member of the 2010 Student Hot Food Team.
Lynn Krause named culinary
“Humanitarian of the Year”
Chef Lynn Krause receives her award from John Kinsella,
national president of the American Culinary Foundation.
Of the many awards that were announced at the 2009 ACF National Conference, we inadvertently overlooked this important one.
Chef Lynn Krause — who for many years ran Lynn Krause Catering and who has taught culinary classes at Southeast Missouri State University, St. Louis Community College at Forest Park, East Central College, and The Viking Cooking School — was named this year’s recipient of the American Culinary Foundation’s Humanitarian of the Year Award.
Krause is a member of the foundation’s disaster relief team, and as such has extensively participated on-site in relief efforts for Hurricanes Katrina, Rita, Gustav and Ike as well as the flooding in the upper Midwest.
2009 Fall Culinary Salon Results
The results are in from the 2009 Fall Culinary Salon and Chef of the Year competitions.
Five people entered the Single Chef K Category competition. The results are:
Jeremy Brown
Silver Medal
Brenden Brown
Silver Medal
Paul Frintrup CCC
Bronze Medal
Richard Mueller
Bronze Medal
Jeremy White CSC
Culinary Diplom
Three teams entered the Two Chef Competition Category. The results are:
Paul Kampff CEC
Chris Desens CEC, AAC
Gold Medal - 1st Place
Tony Haccke CEC
Joe Mueller CEC
Bronze Medal - 2nd Place
JT Gelineau
Mike Lamping
Bronze Medal - 3rd Place
New to this year's Fall Salon was a Chef of the Year competition. In past years, the selection of the Chef of the Year was by an election by the membership from a list of nominees submitted by the Board. Beginning this year, a new process was instituted, where the Board submitted a list of multiple (3) candidates to the membership for voting, from which the top 2 vote-getters competed head-to-head in the competition. This year's competitors were Brian Hardy, executive chef at The Gatesworth, and Charlie Rossi, Executive Chef at St. Louis Community College, Forest Park. The Junior Chef of the Year was chosen by a similar process, in that the board selected two candidates, Michelle Allender and Brian Horton, to compete head-to-head.
Judges for the competition were:
• Kevin P Gawronski, CMC
• Alex R Darvishi, CEC, AAC
• Travis W. Smith, CEC, CCA, AAC
• Aidan P Murphy, CMC, AAC
• Kevin Storm, CEC, CCA, AAC
The Chefs de Cuisine Association of St. Louis
requests the honor of your presence at its
Presentation of the 2009
Chef of the Year
Award Gala & Dance
Sunday, November 8, 2009
Honoring
2010 Chef of the Year
Brian Hardy and
2010 Junior Chef of the Year
Michelle Allender
Ameristar Casino Resort
Discovery Ballroom
1260 S Main Street
St. Charles, MO 63301
(on the riverfront just north of I-70 bridge)
Cocktails & Hors d'Oeuvres 6:00 p.m.
Dinner 7:00 p.m.
Black Tie Optional • Limited Seating
$125 per person
Invitations were mailed to all registered members in early October.
RSVPs were due by
November 1, 2009. Contact to:
Chef Paul Kampff
All reservations are required to be prepaid.
Also, rooms are available for the evening of November 8 at the Ameristar Casino Resort. Reservations required by late October to receive the special rate of $149. Contact Ameristar for more details at 636-940-4300, and mention the Chefs de Cuisine event.
Independence Center
Asking for Kitchenware Donations
The Independence Center, a St. Louis-based nonprofit organization, isseeking donations of new and gently used kitchen and dining equipment,including - VERY LARGE pots and skillets, serving spoons, knives,napkinsand dishwasher safe plastic cups.
Independence Center provides jobs, housing, educational opportunitiesandsocialization for adults living in the St. Louis area with majormentalillnesses. The Center has an average daily attendance of 240 peopleeachday and their kitchen staff serve over 100 lunches each week day.Ninetypercent of their program participants live below the federal povertylevel(under $11,000 annually) and the Center insures that its particpantsreceive a well balanced and nutritious lunch including an entree, twosides, a desert and drink for less than $3.00. If you are interestedinmaking a donation or would just like to learn more about the Center,please contact. Lynn Huelsmann, Director of Development at314-880-5404 orlhuelsmann@independencecenter.org.
ServSafe classes are being offered on:
• Monday, November 16
• Monday, December 21
Visit www.hdateam.com for additional details. Seats are limited to a first-come, first-serve basis. To register, please contact Paul Wittwer at 314-560-2418 or via e-mail @pwitwer@pfgc.com
Chad Lombardo led the group in prayer, followed by the Pledge of Allegiance.
Chef Storm called the meeting to order at 5:12pm.
Chef Storm welcomed everyone to the meeting, and thanked Chef John Bogacki, General Manager Tony D’Errico, and the Board of Governors at Westwood Country Club for hosting the meeting.
A quorum was not reached, so the meeting was for informational purposes only.
There were no professional guests to be introduced.
Committee Reports
Chef John Bogacki (Election Committee/Education Foundation) – Chef John welcomed everyone, and thanked them for coming.He explained the theme of the evening to be a play on Oktoberfest with a food and beer pairing.Hope everyone enjoys the evening and has a good time.
Nominations for the upcoming elections for board members have now been closed and ballots are in the mail.
The nominations are as follows:
President
Brian Hardy
(unopposed)
Vice President
Susie Judy (Hurley) Joe Mueller
Secretary
Vicki Davenport
Julia Krelo Bart Phillips
Treasurer
Tony Haacke Casey Shiller
Chef John asked everyone to please vote.This is your organization, and this is your opportunity to choose who leads it over the next two years.Please take the opportunity, and vote.It is very important to fill out you ballots and put them in the mail.Results will be announced at the November meeting, and the new board will take office during the January meeting.
The education foundation has a board meeting scheduled in the near future to award scholarships for the spring 2010 semester.Scholarships applications are due November 1 and scholarships will be announced soon after.
Chef Brian Hardy (Vice President/Culinary Arts) – The fall culinary salon is coming up October 18th and 19th; with 9 individual competitors and 3 two man teams.The K category will be on Sunday, and the 2 man as well as the chef of the year competitions will be on Monday.
Chef of the year candidates are as follows:
Active – Charlie Rossi and Brian Hardy
Junior – Brian Horton and Michelle Allender
Chef Hardy took the opportunity to address his goal for presidency if elected.He would like to continue the legacy and traditions that were set by previous presidents, and with the support of the organization he feels we can continually improve.
Chef Brian Durbin (Apprenticeship) – Chef Storm reported we currently have 5 registered apprentices, and the apprenticeship program is going very well.Chef Storm also spoke on the idea to have one representative from each school be responsible for the apprentices from their respective school.The representative would assist with site visits; ensure each apprentice is staying on track with the program, and give updated reports to the apprenticeship chairperson. Thanks to Brian Durbin for his hard work with the apprenticeship program.
Vicki Davenport (Knowledge Bowl) – The coaches are in the process of putting together a team for the 2010 season.Looking forward to another successful year.
Chef Paul Kampff (Culinary Arts/Chef of the Year) – Chef Hardy covered the competition.The Chef of the Year dinner will be held at Ameristar Casino on November 8th.Invitations are in the mail.Sign up early, reservations are limited to the first 200 people.You can also make reservations on line at the chefs de cuisine website.Ameristar has blocked hotel rooms with a special price for the event, so if you are interested, be sure to mention the chef of the year dinner when making your reservation.
Mark Williams (Newsletter) – Anyone who receives the newsletter by conventional mail and has the ability to receive the newsletter electronically via email please let Mark know so we can cut down on monthly newsletter processing costs.Each month approximately one in four members gets a paper newsletter, and the organization spends $250-$300 each month for processing.Please help us reduce costs by giving us your email address to cut down on our use of paper.If you do not receive your newsletter please confirm your correct information with Mark to ensure the proper delivery.Recently there have been several new junior members who have had their email address deemed undeliverable, please see Mark to rectify this problem, and make sure we have your current information.
Mike Lamping (Sergeant at Arms) – No Report
D’Aun Carrell (Chef and Child)– No report
Chad Lombardo (Associate Membership)– On behalf of all associate members, Chad has invite everyone to attend The Fall Culinary Salon. This year’s competition will be a part of the MO Restaurant Association Innovations Show.Looking forward to an excellent competition, with some impressive judges led by our own Chef Murphy and Chef Storm.
Brian Horton (Junior President) – Nominations for the junior board are in.
Nominations are as follows:
President
Jeremy Brown
(unopposed)
Vice President
Michelle Allender
Brendan Brown
Secretary
Kendra Couch
Richard Mueller
The juniors are also proud of the high participation of junior members competing in the Fall Salon.
Chef Verdonkschot (Senior Chef Representative)– Chef is very happy to be here.
Madonna Bogacki (Chapter Coordinator) – No Report
Chef Casey Shiller (Treasurer)– Thank you to PFG Middendorf, Mount Pleasant Winery, all the sponsors, and volunteers for the 2009 Wine Country BBQ.This was a very successful event and we netted about $12,000 to be donated to the education foundation.
Chef Jeremy Mitchell (Executive Chef, Busch Stadium) - Chef Jeremy gave a presentation of thanks to the Chefs de Cuisine Organization for their remarkable work with the 2009 MLB All-Star Game.Jeremy read a letter written by the culinary ambassador of Sportservice, and announced the presentation of a cookbook to all those that volunteered.There were 108 volunteers from the Chefs de Cuisine.The event raised $21,660 for the organization.Chef Storm thanked Jeremy for looking to the Chefs de Cuisine for assistance, and for the opportunity to participate.
Chef Kevin Storm (Chapter President)– Looking forward to the Chef of the Year Dinner on November 8th at The Ameristar Casino.The Wine Country BBQ had a great turn out, about 500 people. Thank you to all those that supported this event.The All MO Chapter Conference in September was a great success.There were 125 people who attended the conference, and there is talk of making this a bi-yearly event.Tentatively the Survivor party will be held at Westborourgh Country Club on January 18, 2010.The November educational meeting is scheduled on the 16 at CSI, and will be an informative culinary combi-science seminar.
Results of the election of Chefs de Cuisine officers, for the term of 2010 - 2011, will be announced at the November 16 meeting. The nominees are:
President
Brian Hardy (unopposed)
Vice President
Susie Judy (Hurley)
Joe Mueller
Secretary
Vicki Davenport Julia Krelo Bart Phillips
Treasurer
Tony Haacke Casey Shiller
Ballots were mailed to all registered (i.e. dues paid up) members in late October. The elected officers will assume their posts in January, 2010 and serve for 2 years.
Similarly, results of the Junior Board elections will be announced at the November meeting. Junior officers serve for 1 year. The nominees are:
Just a reminder about the competition coming up, we have a good showing of competitors just from the junior members. The two competitors for junior chef of the year will also be competing, good luck Brian Horton and Michelle Allender. Just a couple reminders, the next meeting will be November 16 at Commercial Services, Inc. this will be an educational meeting. Also, nominations for the 2010 junior board have been closed and ballots will be sent out soon. Please remember to vote.
The Spirit of St. Louis is published monthly by the Chefs de Cuisine Association of St. Louis, Inc. Any questions or comments regarding the newsletter may be submitted via e-mail to newsletter@acfchefsdecuisinestlouis.org or may be submitted to:
Chefs de Cuisine Association of St. Louis, Inc.
Attn: Newsletter Editor
5600 Oakland Avenue
St. Louis MO 63110
PFG Middendorf Orville Middendorf Tom Maertz 3737 North Broadway St. Louis, MO 63147 314-241-4800 1-800-949-MEAT www.pfgmiddendorf.com
Rapids Foodservice Contract & Design Chris Simerda Equipment and Small Wares 13789 Rider Trail North Suite 101 Earth City, Mo. 63045 chriss@rapidscontract.com 314-344-1161 314-344-1136 (fax) www.rapidscontract.com
Resolve Sales & Marketing Phil Charles 8122 Gravois Road St. Louis, MO 63123 314-481-1444 314-401-9649 (cell) www.resolvesales.com
R.L. Schreiber, Inc. Gary DeWald 3 Butler Ridge St Peters MO 63376 314-368-5063 www.rlschreiber.com
Ronnie’s Ice Cream / Quezel Sorbets Ron Ryan 1919 S. Grand St Louis, MO 63104 314-771-6262
Ronnoco Coffee Company Charles Dubuque 4241 Sarpy Avenue St. Louis, MO 63110 314-371-5050 1-800-HAV-A-CUP www.ronnoco.com
Sara Lee Coffee, Tea Superior & Manhattan Coffee Company Lou Wolf & Russ Mahood 4333 Green Ash Drive Earth City, MO 63045 314-731-2500
Savage Foods Dave Buss 17395 Edison Avenue St. Louis, MO 63005 636-898-1100 636-898-1119 (fax)
Seattle Fish Company International Frank R. Dyer 16307 Copperwood Lane Wildwood, MO 63040 636-399-8542 www.seattlefishkc.com
Specialty Seafood Plus Michael Lampe 300 St Ferdinand St Florissant, MO 63031 314-249-4027 specialtyseafoodplus@gmail.com
Denys Robitaille has a brand new crepe concept that hasn't been open for the past several months due to his health situation. He is looking for a working restaurant chef / small investment partner. He has all necessary permits and licenses (import/export/restaurant/catering).
He will be in town through the end of July. This is a great opportunity for the person who wants it.
Any interested party should contact:
Denys Robitaille 121 East Main street Belleville Ill. 62220
1-618-222-7922 (phone and fax number)
2010-07-15:
Executive Chef
Greenbriar Hills Country Club
Facilities: Founded in 1928, Greenbriar Hills Country Club is considered to be one of the top golf and country clubs in the St. Louis metropolitan area. The Club is member-owned and supported by 371 golfing members and their families, with a total membership roster of 491 families. The "typical" member is approximately 50 years of age, frequently uses the Club's facilities and resides within ten miles of the Club. Thanks to its consistent high quality, the food and beverage operation is the centerpiece of this very active club.
The club amenities include eighteen holes of championship golf, a swimming pool complex with a snack shop, and tennis facilities. The annual operating budget is in excess of $5,500,000, with over $1,900,000 from food and beverage sales. The Clubhouse is approximately 30,000 square feet and operates successfully with several a la carte dining rooms: the Trophy Room, a casual dining room which features the Club's main bar and has a seating capacity of 60; the Osage Room, another casual dining area which seats 80; and the Candlelight Room, which offers a formal dining experience and seats 40. The Club also features two outdoor dining areas: the Garden Terrace (casual), which seats 70, and the Patio (summer casual), which seats 80. Greenbriar also features several banquet rooms, including the Main Dining Room, which can accommodate 280 people. Food service to the entire clubhouse is provided from a central kitchen; however, the "Snack Shop" servicing the swimming pool and tennis facilities during the summer months is located in a separate building.
Responsibilities: The Executive Chef will be accountable for all food production, menu development, food purchasing, cost controls, recipes, sanitation standards, and maintaining the highest level of membership satisfaction. The successful candidate must posses a high degree of food knowledge and a passion for creative and innovative plate presentation in a la carte and banquet food preparation. Beyond directing daily food production with attention to details, the chosen candidate must be able to communicate effectively with the membership and staff. Three to five years' prior private club experience is a plus, but work history will be considered.
Compensation: A competitive salary will be afforded the professional possessing the required skills and character. The package may also include an objective pay-for-performance incentive, medical and dental benefits, life insurance, an optional 401k plan with employer match contribution, education allowance, uniforms, and vacation.
Candidate screening and interviews will be conducted in the near future.
Interested professionals should submit their resume to:
Matt Lacefield, General Manager 12665 Big Bend Blvd. Kirkwood, MO 63122 mattghcc@earthlink.net
2010-06-30:
East Central College
Culinary Arts Instructor
ECC has an immediate opening for a full-time Culinary Arts Instructor responsible for providing effective learning experiences in the classroom and kitchen laboratory for students with diverse interests, abilities and expectations. Will share responsibility for program and curriculum development, tracking and developing distance learning courses, assist in coordinating with other culinary faculty and staff and college administrators. Will teach thirty (30) semester credit hours (or the equivalent in lab, clinical, etc. hours) each academic year and maintain 10 office hours per week (as approved) for the purpose of assisting and advising students. East Central College Culinary Arts is an American Culinary Federation accredited program
Anticipated courses taught in lecture and lab range from basic food preparation, baking (basic and advanced), garde manger, table service, and lecture in basic, intermediate and advanced theory. Must be able to assist in maintaining ACF program accreditation and accreditation standards. Additional responsibility in assisting with program events and functions.
Minimum Qualifications
Associate’s degree in culinary arts or equivalent required; Bachelor’s degree preferred; American Culinary Federation certification level of Certified Chef de Cuisine or higher; an active ServSafe Sanitation certificate required. College level teaching experience, strong communication skills, understanding of grant funding principles and regulations, knowledge of budget management.
This position is funded through the Training for Tomorrow Grant. Anticipated start date: Fall 2010. Excellent benefits, tuition reimbursement, PSRS membership, and much more.
Chef Douglas McKee C.E.C. Vice President of Culinary Development Elite Cuisine Office # 636-861-8499 Cell # 314-277-8131
2010-05-04:
Sunset 44 Restaurant
Restaurant Chef
Job Requirements
The candidate should have several years experience as a Chef, Sous Chef, or Lead Cook. This position will be a hands on working Executive Chef that can work efficiently with line cooking, pantry, and banquets.
Our search is for a Chef/ Kitchen Manager who will be fully responsible for all kitchen controllables (ordering, food costs, kitchen labor, chemical & janitorial), as well as for bringing their own culinary flair to the operation.
This is NOT a standard KM position where you are restrained from exhibiting your creative skills. Instead, we encourage you to first learn our systems, then to contribute to their innovative menu with your knowledge. You will eventually have the opportunity to strongly influence the recipes and menu of the establishment and of course to create specials several times per week.
You will also need to effectively train all kitchen staff. Formal Culinary training, culinary school or apprenticeship program a must.
Compensation: 35,000 to 45,000, plus benefits.
Send resume to: bob@sunset44.com
Bob Menendez Sunset 44 Bistro & Banquet Center 118 West Adams Avenue, Kirkwood, MO 63122 314-965-6644 www.sunset44.com
Sunday Brunch Buffet Lunch Tuesday - Friday Dinner 7 days a week
2010-04-07:
Steven Becker Fine Dining featuring The Coronado Ballroom and Nadoz Cafe
We are seeking an experienced Sous Chef to assist our executive chef on a day-to-day basis. (We are also looking for a prep cook to work full time in our kitchen under the chef/sous chef.)
Duties
The standard responsibilities of a sous chef include:
• Supervising the kitchen staff • Preparing and cooking meals to order • Demonstrating cooking techniques and proper equipment usage to the kitchen staff • Some menu planning • Some ordering of food and kitchen supplies
Qualifications
• 3-5 Years previous fine dining culinary experience in the field. (School only does not qualify. This is not an entry level position. • 2+ Years in a mid-level culinary position displaying some creative authority (over menus and recipes) and staff management • Experience making sauces, butchering, menu planning, and fine dining plating • Good communication skills • Able to work long hours, including evenings, weekends and holidays • Outside catering experience preferred • Culinary degree preferred from an accredited culinary school
We offer a competitive benefits package including health & dental benefits, paid vacation, an employee discount program, and a discounted fitness program.
Laura Koelling HR, Payroll, & Office Manager
Steven Becker Fine Dining Featuring The Coronado Ballroom and Nadoz Cafe 3701 Lindell Blvd. Saint Louis, Missouri 63108 p: 314.367.4848 x114 f: 314.361.1553
2010-03-15:
Augustana College
Rock Island, IL.
Augustana College, in Rock Island IL, is looking for a chef. Interested parties should contact the Director of Dining, Garry Griffith, at 309-794-7570.
2010-02-01:
Sous Chef
Boone Valley Golf Club
Boone Valley Golf Club is looking for a sous chef. The general particulars are as follows:
• Salary Range 40 – 45 K.
• Full Benefits after 6 months.
• Rounds man capabilities.
• Club operates from February 7 to December 22.
• There will be six (6) weeks paid vacation.
• Two (2) person kitchen serving breakfast, lunch and dinner. High end, low volume.
Send resume to:
Mark Weber
Food and Beverage Director
Boone Valley Golf Club mark.weber@boonevalley.org
Cell: 314-452-6808
Work: 636-798-2110
2010-01-05:
Banquet Cooks, Line Cooks
Sunset Country Club
Sunset Country Club is looking for experienced cooks to fill a banquet and chef tournant position. Great learning opportunity.
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Steven Becker Fine Dining