Foodservice in a hotel or resort is a real challenge. Between oppressive policies and heavy volume/headcount, creativity and fresh flavor are sometimes compromised. And yet hotel chefs often set the standard for excellence in cuisine–think Richard Rosendale, who recently snagged the Bocuse d’Or in the U.S. competition. We’d love to hear from pros who can comment on the good and the bad of the hotel business.
1. Middle East meets WASPy South Orange County at the Pelican Resort. This upscale Irvine Company property is looking for a chef who can cook Lebanese cuisine.
2. Mustard Seed Market & Cafe in Solon, Ohio needs an executive chef to take its food offerings “to the next level.” In my opinion anything called Mustard Seed must have good stuff but this role is labeled “challenging” and requires 5-10 years experience in retail management.
3. Goosefoot in Chicago is looking for a skilled line cook to join its team. Chance to work with chef Chris Nugent, Star Chef’s 2008 Rising Stars Chef winner.