Culinary Jobs of the Week: March 21-28, 2011

By on Monday, March 21st, 2011

The Inn and Spa at Loretto in Santa Fe, NM. You could be working here.

1. The Cheesecake Factory launched a new chain of restaurants called Grand Lux Cafe. Billed as “Viennese Pastry meets French Bistro meets American Cas,” they’re in need of a well-trained R&D chef who can really differentiate them from their factory roots. Director of Culinary Research and Development (Calabasas, CA)

2. Once again, we list a job weighted heavily in the “location” category…but who can resist working as an Executive Sous Chef in a place like the Sangre de Cristo mountains in Santa Fe? Especially in a “culture of service and empowerment”? I mean, c’mon.

3. New steak house in Kansas City, MO needs a head chef who really digs cooking with seafood and, um, steaks. You’ll also need to keep the bar customers happy and sober with a solid bar menu. Strong leaders only! This place isn’t for wimps.

4. There’s a lotta good restaurants in Seattle’s hilltop Queen Anne District. This post for a Sous Chef caught our attention.

Written by Erika Kotite

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

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