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Job Openings or Just Looking for a Job E-mail me and I will post it here!!! Job Opportunities: JOB OPENINGS AND CHEFS LOOKING: Will you send this out please? This is an immediate need position.
Thanks Leslie Bartosh
Position Title: | Instructor / Culinary Arts (TDCJ) |
| Instructor / Culinary Arts (TDCJ) |
| Full Time |
| Faculty |
| Recruiting Range: Technical Programs/Steps 1-6: $51,018 - $59,144 |
| Culinary Arts |
| Responsible for teaching the TDCJ Culinary Arts / Food Production classes, and meeting and maintaining all applicable timelines for class instruction and reporting. |
| * Minimum of A.A. degree in Culinary Arts
* Must be a self starter and self motivated
* Must be able to maintain a good, professional working relationship with others; specifically the TDCJ Kitchen Captain at assigned unit
* Excellent written and oral communication skills
* Working knowledge of industry standards in culinary arts
* 5 years teaching or work experience in culinary arts
* Security sensitive position; must pass criminal background check |
| * Work experience at TDCJ preferred |
| 08-22-2008 |
| Open Until Filled |
| For specific information about the Culinary Arts program or this job posting, contact the Dean of Technical Programs at 281.756.5602, or via e-mail at jbethscheider@alvincollege.edu |
__________________________________________________________________________________________ Looking for work: Cliff Snell Executive Sous Chef cell: 832-492-6355 35 years culinary experience 20 years management Strong Team leader Highly motivated Experience: Corporate dining/ Convention Center and Owned Private Catering and I was wondering if you could please post Chef Daniel's resume for me please. He is looking for work in a Hotel or Country Club. He is currently working for The Walden Country Club. He has a lot of experience. Thanks a bunch! Kimberlee Moore Willow Fork Country Club Daniel Vercher 3307 Beaver Glen Drive Kingwood, TX 77339 Home Phone (281) 360-5401 Cell Phone (281) 796-6601 Objective:I intend to advance my career, and continue my growth with an established company with continued opportunity for growth. Experience 08/04 - Present Arnold Palmer Golf Management/American Golf Corporation: See below for various positions 08/04 - Present Director of Food & Beverage Director& Chef; Walden on Lake Houston CC Description: A 300-acre premier full-scale country club with 1900+ members. A championship 18 hole golf course, a full athletic facility with over 3000 square feet of cardio equipment and weights, 4 tennis courts, outdoor Olympic pool and 4,000 square of meeting space. Also, a 140 seat restaurant with additional patio seating for 40+ (sold as both restaurant and banquet facilities) a full service snack bar and half way house and beverage-carts. Property produced over $970,000 in annual food and beverage revenues. Responsibilities: The direct management of the food & beverage department. Also responsible for the daily performance of the Club’s operational departments through facilitation of daily strategy and weekly meetings, and hands on participation in achieving established goals. Responsible for the forecasting of all revenues with goal of 5% variance to actual. Also responsible for the catering sales of the Club conducting sales calls, site visits, trade shows and marketing to membership and local community. 10/01 - 08/04 Director of Food and Beverage, Hilton Garden Inn Hotel; Houston, TX Description: A 450-room premier full-scale Hotel and Bar. A full athletic facility including: indoor basketball court, dance studios, 5 indoor racquet ball courts, 4 indoor tennis courts. In addition, full time message therapist, 12 outdoor tennis courts with award winning tennis program for youth and adults, indoor and outdoor Olympic pools. 12,000+ square of meeting space, two restaurants, two bars, beverage-carts and three concessions facilities. Property produced over $13,000,000 in annual revenues. Responsibilities: The directly responsible the daily performance of the Hotel’s fine dining and casual dining restaurant, room service. Full management of the Hotel food & beverage operation. . Responsible for scheduling, planning and execution of wine dinners with representation from wineries, holiday festivities, Also, supported the Assistant General Manager in the direct management of the food & beverage department including the banquet, culinary and dishwashing departments. Responsible for forecasting of all revenues for the food & beverage outlets within 5% of actual. Monitor the compliance of established National purchasing agreement by Hotel’s food & beverage department to equal or exceed 80% of total purchases. Monthly review the Profit & Loss statement identifying action plans for current month. 01/99 – 2/01 Wyndham Hotels International: See below for various positions 01/99 – 2/01 Banquet Chef, Wyndham Hotel Greenspoint; Houston, TX Description: A 350 Room hotel with 22,000 square foot of meeting space, which includes a 6,500 square foot ballroom. Full service restaurant, room service to guest rooms, pool bar, and snack bar. Annual Food and Beverage Revenue is in excess of $4.7 Million.Responsibilities: The direct management of 40 hourly associates. Directly responsible for daily performance of the hotels food and beverage outlets including scheduling, forecasting, menu planning hiring and training of associates and implementation all quarterly and monthly promotions. ‘95 – ‘98 Lead Line Cook and Expeditor, Holiday Inn Good Eats Restaurant, Houston, TXDescription: A 472 Room hotel with 45,000 square foot of meeting space, which includes a 15,200 square foot ballroom. A Fine Dining restaurant featuring Northern Italian cuisine, a casual dining three meal restaurant, a Sports bar, a Piano Bar, a Starbucks coffee shop, and room service to guest rooms. Annual Outlet revenues in excess of $2.5 million and total annual Food and Beverage Revenue is in excess of $9.6 Million.Property received Food & Beverage department of the year for 2000/2001 Responsibilities: Lead Cook, prepped and prepared dinners that were ordered on the full service menu. When short handed would also expedite. ‘95 – ‘97 Sheraton Hotel, Houston, TX Breakfast Cook Accreditations: Was announced on several local newspapers such as The Tribune, The Observer and The Houston Chronicle. Has own cooking segment on the radio show 89.3 KSBJ. Held numerous private cooking classed at the country club and in private homes. Education *Wyndham International Customer Service Training Program: Certified to facilitate the "Train the Trainer" program to salaried managers as well as facilitate multiple customer service Classes to hourly staff. *High School Diploma, Nimitz High School, 1997 *Houston Community College Houston, Texas Culinary Arts Personal References: Paul Jordan, General Manager, Sheraton Hotel, Richmond, VA, Davidson Hotel Company 804-521-2201 or pjordan@sheratonparksouth.com Israel Gonzales, General Manager, American Golf Corporation: 281-852-3551 Jeff Vercher, Director of Food and Beverage, Canon Gate Golf, The Woodlands, TX 936-232-9836 (More references available upon request) _________________________________________________________________________________________ Hey!
I'm looking for an AM Line Cook. The position is for Wed-Sun, hours are 6 AM-3 PM. Times and days may vary, as well as the job at hand. But, pretty basic stuff. Breakfast buffets some Wednesdays, Thurs. & Sat. Some a la carte breakfast during the week, but mostly on Sat & Sun. Lunches are not real busy, but can be, depending on golf. Prep for evening shift involved. Pay ranges from $9-$11, depending on experience. If full time, benefits are available. The job may only be until January, due to closing for new greens. We will re-open around April. Part-time is a possibility.
Please, contact Chef Kevin @ 281-269-2522 or chefking38@aol.com to set-up interview, or stop by to fill out aplication at 1214 Dulles Ave. Sugar Land, Tx. 77478
Thanks,
Kevin King
Also, I heard Sweetwater CC is looking for a Sous Chef. Just FYI!!! __________________________________________________________________________________________ _looking for a motivated chef/sous chef who would like to be a corp. chef of 2 restaurants with catering experience. The main restaurant is located in Montgomery Texas. If any individual comes to mind please have them call and talk to Thomas Sistrunk General Manager (936) 597-9488 ______________________________________________________________________________________ |
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