It’s been awhile since our last job roundup! The outlook seems brighter somehow. Here are a few interesting opps we rounded up this week:
Tiverton RI executive chef at Hemenway’s Seafood Grill and Oyster Bar.
Executive Chef Chris Windus is looking for “confident people, seasoned, with chops to keep up” at Todd English’s bluezoo.
Dinner Lab, a unique site pairing chefs with consumers with interesting dining venues, is looking for talented chefs de partie in Austin, Texas. The hourly isn’t the highest in the world but as they say, it’s a good place to test your chops and only one year of experience required.
Schools may be closed right now, but some of them are going to be this much closer to offering fresh food in the cafeteria when fall rolls around. A new social app called FoodHub allows farmers and school food providers to talk to each other…and best of all, do business with each other. The app, created by EcoTrust, is already in use by 125 school districts in the Pacific Northwest. “It tells us who is interested in buying local,” says EcoTrust’s Farm to School manager Stacey Sobell.
And now for some fresh job opps:
1. Marcus Samuelsson, the indefatigable chef and owner of Red Rooster in Harlem, needs a few good pastry cooks asap. Send your resume and references here.
2. New, cool-looking Italian restaurant in Atlanta needs a sous chef with two years fine dining experience and a “passion for cooking.” Focus at Cibo e Beve is on Italian cuisine using seasonal, local ingredients.
New home of WIchita's first boutique hotel...and newest celebrity chef.
3. Wichita, Kansas has room for its own celebrity chef. The opening of the city’s first boutique hotel in the 1926 Ambassador Hotel building includes the Siena Tuscan Steakhouse Restaurant, which needs an executive chef to get things launched. Be “ready to make this restaurant an outstanding success.”
We just found out that submarine chefs make enormous amounts of money. Or at least, an Australian submarine chef can. According to this infographic from The Daily Muse, our cooking colleagues Down Under (and underwater) make as much as $187,000 per year. Space and positions are severely limited, though. Here are some other options in the meantime:
1. Cafe Flora, a mecca in the Pacific Northwest for vegetarian cuisine, seeks a dinner sous chef to maintain and advance the restaurant’s menu. Looking for five years experience in fine dining as well as “organic and sustainable food knowledge.”