Current Job Listings
Corporate Chef Business DevelopmentCorporate Chef Business Development |
Assiniboine Community College |
July 21, 2008 |
Working Executive ChefAre you ready to take charge of your career? At AMC Entertainment Inc., the preferred choice for more than 230 million moviegoers annually, we currently need associates to work as Working Executive Chefs. We're one of the world's largest and most innovative theatrical exhibition companies with associates passionate about guest satisfaction and achieving results. |
AMC Entertainment Inc. |
July 18, 2008 |
Chef de Cuisine/Restaurant ChefCome join the culinary team at The Memphis Country Club, a Platinum Club of America, representing the top 1% of country clubs in the United States. We are currently seeking a Chef de Cuisine/Restaurant Chef. This position will be responsible for research and development of breakfast, lunch, and dinner menus and weekly specials with complete creative freedom and support from the Executive Chef, General Manager, and a very active membership seeking great food. |
The Memphis Country Club |
July 18, 2008 |
Executive ChefWhat do we do? We have Fun!! You can be a STAR at Gaylord Opryland Resort & Convention Center. This beautiful 2,881 room resort in Nashville, Tennessee offers an extremely unique property including 9 acres of gardens and walking paths enclosed in glass atriums, 600,000 square-feet of meeting space, 10 restaurants and lounges, and a 27,000 square-foot European spa. |
Gaylord Opryland Resort and Attractions |
July 17, 2008 |
Account Supervisor - CulinaryAccount Supervisor (Food, Beverage and Nutrition) |
Porter Novelli |
July 15, 2008 |
Executive Chef - SpicetecDescription: |
ConAgra |
July 15, 2008 |
Sous ChefCome grow your career at the classic, white-tablecloth restaurant expanding across the nation, with 28 locations and counting! The Palm is now accepting applications for a Sous Chef at our Tampa location. |
The Palm Restaurant |
July 11, 2008 |
CHEF MANAGERResponsible for the success of both the culinary and food service operation under the direction of the Director. Serves as the primary chef for individual cafeteria and manager overseeing dining operations. Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Duties also include menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management. |
Compass Group |
July 10, 2008 |
