Getting the food from kitchen to table proves a chore:

05/18/2011 | New York Times (tiered subscription model), The

The hardest part of running a seasonal seafood restaurant on New York's Long Island is finding and keeping competent servers, writes Southfork Kitchen owner Bruce Buschel. Among his dramatic examples: the "perfect" candidate who never showed up for his first day of training, the part-time real estate agent who opted for house closings over serving, and the massage therapist and recovering alcoholic who suddenly remembered why he had quit restaurant work 10 years earlier.

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New York Times (tiered subscription model), The

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SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
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HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations