Culinary Jobs of the Week: February 27-March 4, 2012

By on Monday, February 27th, 2012

Have you paid attention to labor law verbiage lately? It’s a quagmire of physical qualifications–how much you will be lifting, bending, crouching, kneeling, even hand and finger movement. What seems to me as common sense requirements that don’t need to be spelled out, are spelled out with great detail. I understand in theory the value of disclosing how physical physical labor is going to be (particularly when it benefits job seekers with disabilities) but often the legal disclosures completely erase the whole essence of the job. I’ve come to appreciate the art of job description and am disappointed when it languishes as boilerplate.

Anyway here are some promising jobs around the country, which I hope offer much more job satisfaction than their descriptions reveal.

Rooftop dining area at Zed451 in Chicago. They need an executive chef who can run the show.

3. Zed451 in Chicago takes up where the old all-you-can-eat smorgasbords mercifully left off. This relaxed, inviting dinner house offers dishes from an array of talented chefs. One price, whatever you want. They need an executive chef to orchestrate it all.

2. The Grove Park Inn Resort & Spa needs a chef de cuisine to run the kitchen at its Horizons restaurant.


3. Food professionals with writing and editing skills should take a look at this one: Oxmoor House, the Alabama-based book and magazine publishing branch of Time Inc. is looking for an associate editor to handle “bookazines” and other food-related publications for large food brands.

4. Immediate opening for a chef with Italian cuisine expertise at a 70-seat restaurant in Manhattan’s Upper East Side.

Written by Erika Kotite

Erika Kotite is an editor, writer and owner of Toque.

1 Comment

  1. Mark Moreno says:

    Culinary Jobs of the Week: February 27-March 4, 2012: Have you paid attention to labor law verbiag… http://t.co/TQyVGJ2G via @toquemag

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