|
Listed below are
postings that we have received at the ACFNO.
We encourage
you to contact these people directly.
Chef Leon West of Aramark
Corp. rode out the hurricane inside the New Orleans
Covention Center. He, along with two managers were
evacuated since and as soon as he is permitted back
in the Convention Center, he will begin normalizing
operations.
|
| |
August 31, 2005
The Katrina Disaster- Worst natural disaster in US
history
John M. Schulze CCC
201 Park Centre Drive
Wadsworth, OH. 44281
Work 330-334-3663 ext 226
cell 330-352-2762
website:
www.thegalaxyrestaurant.com
Email: johns@thegalaxyrestaurant.com
|
To All chefs who can help those in need:
Personally
this disaster has left me felling numb, empty
and helpless. We need to do something to help
those in need.
I am a New Orleans's trained chef and have been cooking
for over 16 years professionally. I have
traveled and worked all over the U.S. Nothing
compares to what I experienced in my four
years of living in New Orleans, LA. The
city that I once knew and loved is devastated. Most
if not all of where I have worked, lived, and
learned to cook is gone. I have not yet
been able to confirm all of this, but according
to what I have seen on the news and herd form family
members; it is highly unlikely that the New Orleans
I remembered will ever be the same.
I have been looking to hire at least one more
lead line cook and or working sous chef. I would
like to extend my search to include the New Orleans
area. I have contacted the area ACF chapters
so far only by email. I am also contacting my
friends and family members to assist me in
finding these qualified individuals that want
to relocate to the Wadsworth, Ohio area. I
will interview them and require a good reference.
Lets all hope that the Gulf cost will be
rebuilt and the support that they need will be delivered
from all of us who can help.
Feel free to contact me if you have any questions
or comments.
Sincerely,
John M. Schulze CCC
|
August
31, 2005
Christopher J. Dwyer, CEC,
AAC
President, ACF/Minneapolis Chef's Chapter
612-282-2144
|
Subject: What can we do!!
Michael, I am not sure if this will even
get to you! I want to know if there
is anything we can do up here in Minneapolis
to help you all. I want to
get
something started for your community and
your state.
Please, let me know and we will get our
chefs and community together and send
all the proceeds where needed.
All my best to you as our thoughts and
prayer are with you all,
Christopher J. Dwyer, CEC, AAC |
September 1,
2005
Beth Dinice, CC
Banquet Chef
Doral Forrestal Conference Center and Spa
Princeton, NJ |
If you need any assistance with any rescue
efforts, please do not hesitate to call or email me at:
ChefEMD@aol.com
My thoughts and prayers are with you.
Beth Dinice, CC
Banquet Chef |
September 3, 2005
Tina Powers, Vice President of the American Culinary
Federation Omaha Nebraska
|
I hope this makes it to you....
So far, I have contacted our president at the
college, and we have a meeting to set up possible
on campus housing for incoming
students...she will
be going to our board to see if they will wave
out of state fees, and also is looking into emergency
scholarships for the student of Delgado CC and perhaps
the Louisiana Technical College....
We have room for a total
of 50 students in classes
across the board...we understand how difficult this
might be, but are willing to work with Mary down
there and get these kids into classes asap to maintain
their continuity...we are flexible here with open
enrollment....Jim Trebbien is the Director of Academic/Culinary
and is a whiz at working out the scheduling...we
know we can help them!
I contacted our chapter President, Gary Hoffman
and will be having a meeting Wednesday to get all
the chefs on board....I have made several calls and
should see some results soon...I also posted your
e mail address with the Bread Bakers Guild of America
as there are several members that are in your area,
and also several members that are culinary schools
and have put that message out to help your students
down there...
also have given your e-mail to several chapter
members to start sending you job call sheets....
I am also contacting the RBA as they too have
many members in Louisiana....
We will keep the ball rolling here to help you
get some jobs, places to stay and continued education.
If there is anything else that you can think of that
we can do to help you, please ask...we are at your
disposal to all of our sister and brother chefs and
culinarians out there in New Orleans, Gulfport and
other areas of damage...
Sincerely,
Tina Powers CEC/CMB |
September 3, 2005
ACF President John Kinsella, CMC, CCE, AAC
|
Hi Michael
As I promised we have been able to obtain $2,700,000.
Worth of donations in
the last 24 hours most of this will be in food and supplies.
We have set upthe following page www.disasterrelief@acfchefs.net and
to date we have
collected 10,000 dollars in real cash. We are
working to raise about 25,000
dollars in the next 14 days to assist you and all your
members. Also we are
working on getting all your members uniforms, clothes,
and the necessities
of life. Also we have set up a blog www.acfchef.org
to find all our members
new jobs with relocation benefits. Michael as I promised
my board and I are
working to relieve all our members needs in the coastal
areas and the great
city of New Orleans. We wish that we could make progress
quicker, and we are
leaving no stone UN turned trust me if I can find away
we will be quicker
then sooner.
Today I talked with Karen John Folse's secretary
and they are working to
feed over 3000 people daily.
He hopes to increase that number
to 5000 people
daily by next week.
Michael please call me tomorrow and I will give you an
update.
My sincere best wishes
John |
September 3, 2005
Tina Powers CEC/CMB
Institute for the Culinary Arts
at
Metropolitan Community College |
I second Chef Johns' message...I just talked with Chef
Jon R Petrie CEPC New Orleans Chapter President,
His phone is working for calls in, but
not out, so if you can, try to give him a call of
support. His email is petriej@charter.net and Al Olivier in Layfayette, LA is the webmaster
for the New Orleans chapter....he will be acting
as a clearing house for jobs...if
you have an opening in your area, if you
can house a chef, a cook or a baker, please
contact him with the information...his web/email
address is al@alolivierctm.com you
can also reach him on his cell phone.
I also found out that there are a couple
of ACF college programs down there that were scheduled
to start classes next week....Delgado Community College
has been hit hard...if you can take in some culinary
students in your programs for a quarter/semester
or two, he will also forward this info on to the
Dean of Culinary... Dr. Mary Bartholomew she is in
the process of relocating, and Al will try to reach
her with the offers of places for her culinary students.
We have room for a few dozen, and I am sure she will
need many more locations so that they may continue
their schooling and apprenticeships un broken.
Tina Powers CEC/CMB
Institute for the Culinary Arts at
Metropolitan Community College
|
September
3, 2005
Michael Parr, CEC
Chairman of the Board
American Culinary Federation New Orleans
|
This is Michael
R. Parr from New Orleans.
I'm now in exile in Lake Charles, LA.
I'm looking for ACF Chefs that
need assistance,
possible relocation,
employment assistance, etc.
If you know any ACF CHEF in need please forward
this to them and have them
contact me at eventschef1@yahoo.com or call
me.
This is not a scam, I'm assisting the ACF Board
with this.
You can also chek out the ACF web site www.acfchefs.org.
Please pass this on to any chefs out there.
Thanks and May GOD bless,
Michael R. Parr CEC
|
September 4, 2005
Upstream Brewing Company
514 South 11th Street
Omaha, NE 68102 .
(402) 344-0200
email: pkolb@upstreambrewing.com
website: www.upstreambrewing.com |
Do you enjoy working in a fun, friendly, fast
paced high volume work environment? We are looking
for team members to help us in our never ending
strive for excellence in guest hospitality relations.
Team
members must possess a strong sense of urgency
and attention to detail, as well as the desire
to learn and be creative.
We are now accepting applications
for the following positions: AM and PM prep
chefs: Part-time and
Full-time.Responsibilities would include: Accuracy
in following recipes, understanding of basic cooking
techniques and principals of food sanitation and
safety.
AM and PM line chefs: Part-time and Full-time.Responsibilities
would include: Working knowledge of fundamental
cooking techniques and principals of food sanitation
and safety. Consistency of products in a high production
kitchen.
Baker/Pastry chef: Part-time.Responsibilities
would include: Working knowledge of fundamental
baking techniques and consistency of product.
Bussers: Responsibilities would include:
Setting and resetting tables in a fast paced manner
as well as being responsible to keep the restaurant
function smoothly with a high standard of cleanliness.
Food Runners: Responsibilities would include:
Delivering menu items to our guest and making sure
they have what they need in order to enjoy their
meals.
Applications can be submitted at our Old
Market store located on the corner of 11 th St.
and Jackson, faxed to:
402.344.0451, or emailed
to: pkolb@upstreambrewing.com
|
September
4, 2005
Rahn Keucher
Rahn's Artisan Breads
Dayton, Ohio
937.602.3422 cell
937.864.5367 home/fax |
Sir,
Tina Powers posted
on the Bread Baker's Guild web group that you
were helping to place displaced
workers from
the recent hurricane.
I own and operate
a small wholesale artisan bread bakery in
Dayton, Ohio and would like to help. I
have been in business for nine years. The work
is third shift.
If I can be of any
help, please contact me at your convenience.
Many thanks, good
luck, and God bless,
|
September
4, 2005
John Maxwell, CEC, AAC
Virginia Chefs Association & American Academy of Chefs
|
Chefs,
Last week I began a conversation
about the need to consider the issue of culinary
students whose education has been disrupted by
the effects of Katrina. I
am very gratified by the response. I
would like to update all of you on my progress
so far. Perhaps you can find a way to participate
if you have not already.
- The Virginia Community College has appointed an individual charged
with developing a system wide plan for accommodating
displaced students. I am putting the details of my plan in
writing to assist him in dealing with the situation. While my immediate concern is culinary,
the college needs to address the needs of many
students. I am confident that J. Sargeant Reynolds
will be able to accept several culinary
students. I
have been asked by the college to identify
specific students who need this type of help.
- I have
contacted the ACF Virginia Chef’s Association
and we are looking at releasing scholarship
funds for this purpose. This
needs to be considered by the membership so
the President, Winslow Goodier, CEC, AAC is coordinating that effort.
- I have
the names of several influential chefs in the
area and have included them in this mailing. Chef’s,
it may be easier to get bureaucrats to act
if there is a specific individual or individuals
needing help. Please
let me know who these people are or who may
be able to identify them.
- Since
the Virginia Community College System is an
agency of the Commonwealth, only students who
reside in the Commonwealth qualify for in state
tuition rates. The cost of tuition for out of state
residents is nearly 3 times that of in
state residents. This severely limits the number of individuals
that our small pool of funds can help. I have contacted our State legislature
to encourage them to pass emergency legislation qualifying
victims of the disaster for in state tuition. Those
legislators will work out the details such
as window of opportunity and sunset clauses. I am soliciting the help of other groups
that may have similar needs. The
Virginia Auto Dealer’s Association has
a strong political lobby and may be in a position
to help. MMMM,
maybe there’s a lesson here for chefs.
- The Virginia
Hospitality and Travel Association has begun
considering the lodging needs and there is
a possibility that some rooms will be
made available free or nearly free for
persons from the affected area. The VHTA is our chapter of the National
Restaurant Association. The
VHTA is looking to help any hospitality individual. My
concern is primarily for students, but the
VHTA may be able to place some persons
in jobs. The
contact for VHTA is Danny Mitchel, Danny@vhta.org.
- My
wife and I are in a position to offer
lodging for someone who needs it. We have one room available. We can accommodate one adult,
two if they are very good friends, or
a couple. While
we wouldn’t turn anyone away for this
reason, we are not a child safe environment,
(dogs, tools, lack of adult supervision,
etc.).
I will continue to include you in
this conversation. If
you are able to help in any way, let me know
by return e-mail. Please
forward this message to anyone who may be interested
or in a position to participate.
John Maxwell, CEC, AAC
|
September
4, 2005
Thomas A. Berg CEC, AAC
ACF/MINNEAPOLIS CHEFS CHAPTER
Chairman of the Board of Trustees
Cell 612.750.0809 |
We are on our way down to get a first
hand look at things and help John Folse. out. Once
we arrive I can then call home and let them know the
next steps we will take as far as food and man power.
We will be in town around noon MONDAY. If you need
me please call me. We are contacting our culinary arts
instructors to see if we can help Delgado out. I am
trying to get ahold of Chef NANCY to see what she needs
I am not having much luck but I will keep trying. Michael
Parr knows we are on our way too.
Please call.
Thomas
A. Berg CEC, AAC
ACF/MINNEAPOLIS CHEFS CHAPTER
National Accreditation
Committee
Executive Director 2006 Central Regional
Conference |
September 4,
2005
Steve E. Mannion CEC, CEPC
Director
Culinary Academy of Austin
2823 Hancock Dr.
Austin, TX 78731
512-451-5743
512-633-4561
www.culinaryacademyofaustin.com
smannion@culinaryacademyofaustin.com
|
Tina,
Please let it be known that we would be happy to
help with any students wanting to continue their studies. We will start
a new quarter in
October (3).
We are not a degree program but it may help just
the same.
Regards,
Steve E. Mannion CEC, CEPC
Director
Culinary Academy of Austin
|
September 5,
2005
Marylouise Lambert
a sign language interpreter at
Laney Community College
Oakland, CA
|
Hi Al Olivier-
Laney (Community) College in Oakland,
CA has both
Culinary and Baking AA / certificate programs. Many
folks in LA have relatives in Oakland. I know a number
of Oakland churches are involved in relief help.
www.peralta.cc.ca.us/laney/beginners-inn/tbi-hiring-hall.htm
Chef Jack Greenspan would be the contact.
oakchef1@aol.com
Work 510-464-3404
P.S. If you have students who can find a way to get
connected to housing here I believe Chef Greenspan
would find a place for them in the Laney program. He's
a *great* guy.
Message: 1
Date: Sat, 3 Sep 2005 13:39:34 -0500
From: "Powers, Tina" <tpowers@mccneb.edu>
Subject: RE: Re: New Orleans - KATRINA
To all in our guild...I just got off the phone with
folks in Lafayette
and there will be a huge need for jobs coming
up so that many can
maintain....many other organizations are sending out
info for this such as
the ACF...
if you have an opening for a baking
job, or a bread
making job or if
you are aware of any food related
job, culinary,
service etc, contact
Al Olivier in Lafayette, LA...he is acting as a job
clearing house for the
New Orleans area...his email is
al@alolivierctm.com Al
is a trustworthy guy, and is doing this to help those
in extreme need.
There were also a few Colleges with Culinary and
Baking programs
affected...Louisiana Technical College and Delgado
Community College...if you
are a baking instructor, see if you can make room for
some of the
students in your programs for the next couple of
quarters.
Tina Powers
Metropolitan Community College |
September 5,
2005
Jack Kaestner
Executive Chef
Oconomowoc Lake Club
262-567-4934
TCRCD www.townandcountryrcd.org
Slowfood Wise www.slowfoodwise.org |
Hi Michael,
We spoke earlier today.
I'm a chef in Milwaukee Wisconsin. I can help hire
a cook or take several
CIA externs. I also will seek housing
for them.
I also can and will contact
other ACF, RCA or CIA people in the area to help
organize/coordinate things.
Or you can let others know I can/will help.
I graduated from the CIA in 1983 an have several
CIA friends in New Orleans.
Cell 4143801493 or home 4149620627
Thanks,
Jack
|
September 5,
2005
Chef Stafford DeCambra, CEC, CCE, AAC
Resort Executive Chef
Pearl River Resorts
PO Box 6048 Highway 16 West
Choctaw, Mississippi 39350
Work: 1-866-447-3275 ext: 30208
Fax: 601-663-0076
|
Hello Chef Parr, CEC,
Here in central Mississippi at the Pearl River Resort
are working on
finding employment for chefs and culinarians from
the Gulf Coast and New
Orleans area that have been displaced because of
the hurricane.
My goal is to help chefs and culinarians from the
devasted region get
back on their feet either through temporary or long-term
positions in
our area.
If you know of anyone who is interested in traveling
as far north as
Pearl River Resort, please let me know, and I should
be able to help
place them some of them. By the way, ACF members
are preferred, but it
is not a requirement ;) I am willing to try and
help out, and we all
appreciate everything and anything you can help
out our culinary family
as well.
I can currently
fill the following positions here at the Resort.
Eight (8)
Sous Chefs One
Banquet/Room Service Sous Chef Experience
Four
24/7 - 3-Meal A Day Sous Chefs Experience
One Fine
Dining Sous Chef Experience
Two
Sous Chefs - Sushi Bar & Hibachi/Teppanyaki Experience
One (1) Fine Dining
Room Chef
One (1) Sushi Chef
One (1) Teppanyaki
Chef
I can be reached at this email, or at work 1-866-447-3275
ext 30208
Thank-you~
Chef Stafford DeCambra
|
September,
5, 2005
Marshall Rosenthal
Executive Pastry Chef
Mystic Lake Casino and Hotel
Shakopee, Minnesota
952-403-5397
|
If you can since you know
the president of the ACF chapter down in New Orleans,
please let that chapter know that I currently looking
to fill a Pastry Sous Chef position in my department.
I know that a lot of the guys working at the casino's have lost there employment, so if the president is looking
to place someone TOP NOTCH then let me know ASAP. The
position compensation starts at $38,000 and goes up
to $48,000. I'm also looking for 2
bakers as well. If they
have a fair amount of experiance then that position starts
somewhere in the high $14 to mid
$15 dollar range. Let
me know if you can get the info out. Looking forward
to hearing from you. I can be reached at my office 952-403-5397
or page me at 612-648-7218.
Best Regards,
Marshall Rosenthal |
September 5, 2005
Brandon Siewert
Phone: 530-828-4597
Email: brandonsiewert2003@yahoo.com
Fax: 540-345-1362 |
Got your website from the bread bakers
guild, we are in need of a Qualified Head
Artisan Baker in Chico CA. We have temporary housing for one
maybe two people. Please contact me ASAP.
Brandon Siewert |
September 5, 2005
Chef Michael Morrison
President
FlavorChefs LLC
938 Mill Creek Dr
Palm Beach Gardens, FL 33410
Cell 561.252.2704
office/fax 561.493.8990
chefmichael@flavorchefs.com
www.FlavorChefs.com
Pilot Kitchen
1726 Avenue L
Riviera Beach, FL 33404
|
My Dear food friends,
I also work with
the Salvation Army in feeding for
relief. If any one would like to get involved
and donate to the
Salvation
Army please contact me. I have started
Chef Relief.org. This will soon
be
a non profit organization and we have
been working with other
organizations
since last year's hurricanes in Florida
and 9/11 at Ground Zero.
Please
let me know if anyone is interested in
any kind of donations to
CHEFRELIEF.ORG or The Salvation Army.
Thank You.
Sincerely
Chef Michael Morrison
President FlavorChefs LLC
|
September 5, 2005
Debbie Adams
Culinary Arts of Oklahoma President
chefadamsd@gmail.com
|
Michael,
I will be checking with my board and membership
to see how we can best
be of help to you in your relief efforts.
I also had talked to several people at church and
there may be several
homes that can take in displaced
families. So if
you know of specific
needs let me know.
You are all in our prayers,
Keep in touch,
Debbie Adams
Culinary Arts of Oklahoma President |
September 5, 2005
Deborah Bando-
Duit, CEC, AAC
BANDO'S
215 NORTH 11TH
STREET
BEAUMONT, TEXAS
77702
409-212-8445
409-212-8008
FAX
|
Fellow Chefs.
We are in Beaumont, Texas, which I know you guys
might not know is on Interstate 10 and 30
miles from the La. state line.
We have over
5,000 in our city, 3500 in shelters and over 1500 in
private homes. These
people have been here for over a week. On Tuesday
I contacted the ACF and asked if we had a disaster
plan and a national relationship with the American
Red Cross. I know you know the answer was no. I
told them that our profession was one of the worst
hit because you can't say New
Orleans without saying good food.
We have contacted our Texas Workforce Commission in Beaumont and got them to
have a job fair tomorrow. They have been told to specifically ask
if any culinarians are members of your chapter. If we can identify
anyone who is an ACF member, our chapter stands ready to give them immediate
assistance. Beaumont
is lucky because most of the people who took shelter here are part of the greater
newOrleanss workforce. We only know so far how many school teachers and
principals were here because of the Beaumont Independent Schools System identified
them onWednesday, and by Thursday, the public school age children were going
to school in our city.
I am on the board of the Catholic High School. The
diocese of Beaumont has welcomed all persons of private schools, from your area
into our Catholic Schools, at no charge. My husband Charles Duit,(the
winner of the PT Cruiser at Convention) is the chef instructor
at Lamar University,
an approved ACF Culinary School. Any Culinary School student in our
area should get in touch with him immediately. His numbers are: 409-880-8962Lamar
university, 409-861-1123 Calder Woods Retirement home (his
other job). I know they have waived out of state tution and are letting the students
register now, but I have no other information. I think I chapter might be able
to help here too.
We are only 55 miles from Lake Charles, and we have one of our members Chuck
Harris who is in charge of two food outlets at the new casino-- Our Chapter meets
tomorrow, so if you have any member who is in our area, get me the information
and I will pass it on.
As you know-- for good or bad, the State of Texas has one huge chapter in Texas,
our members are cooking and volunteering at the shelters
at the Astrodome, the Alamo dome in San Antonio, The Austin Civic Center and
the Dallas Civic Center. The
other 15 chapters are on high alert to report any job opening they have to me
so we can get as many culinarians back into the workforce and with a pay check. We
want to take care of the ACF members first, but we feel we should be able to
help many more.
As an LSU graduate who spent most of my summers at my Aunt's sailboat at the
Yacht Club and my grandmothers house in the Garden District, I want to
do whatever I can to help.
God Bless you and all of your members,
Debbie Bando-Duit |
September 5, 2005
Travis Wesley
Executive Chef
The Austin Club
512-497-2698
email: twesley4521@yahoo.com |
My name is Travis Wesley and I am the
Chef at The
Austin Club in Austin Texas. I got an email from the
Austin ACF Chapter president saying that you need some
help looking for jobs in the surrounding areas. I have
a part time job opening. I don't know if it will help
but I just wanted to tell you about if in case it
does. If it does please email me back.
Travis Wesley
Executive Chef |
September
6, 2005
Kack Kostrub
owner Mirabella Fine Pastries
124 West Main
Urbana, IL 61801
217.202.1864 cell
|
Hi:
If you know of a baker who needs work
and a place to stay, feel free to contact us.We can
also provide a small house on the bus line without
a lease if needed.
Thanks,
Jack Kostrub |
September 6,
2005
Petroleum Club of Midland
c/o Executive
Chef J.R. Jimenez
501 W.Wall St.
Midland, Texas 79701
Phone 432-682-2557
Fax 432-682-5189
Cell 432-425-0722 |
I am the Executive Chef
of the Petroleum Club of
Midland Texas a private
membership city club. I have permanent full
time cooks and a sous chef position available.
The Clubs hours of operation are Monday thru Saturday,
Tuesday Wednesday and Saturdays are half days of
work. We serve Lunch Buffet,ala carte Lunch and Dinner,Party
Functions.
Sorry we don't
have housing available maybe people who are interested
in employment can contact the red cross for
assistants on that.
Sincerely:
J.R. Jimenez
|
September 7,
2005
Chef Dennie Streeter CEC.CCE
Chef Instructor
CULINARD, The Culinary Institute of Virginia
College
205-960-3489 mobile |
I spoke with you briefly
today concerning the possiblility of displaced culinary
student relocation.
Interested persons may contact:
Chef Antony Osborne, Program Director
CULINARD, The Culinary Institute of Virginia
College in Birmingham, Al
436-Palisades Blvd.
Birmingham, AL 35209
205-802-1200
205-943-2111 fax
We have been informed that some
funds are available to assist in this matter.
Certainly, it will be an asset if students
are able to provide some documentation from their
previous courses.
However, we realize under the circumstances
their may be challenges in this area and we will
do our best to work with the student in every way
possible.
Regards
Chef Dennie Streeter CEC.CCE |
September 7,
2005
James T Murray, CEC
Western Division Executive Chef
Unilever Foodsolutions
608.213.0752 cell
800.342.4634 x9164 24 hour Voicemail
|
Based upon an outreach from my chapter[ACF
Chefs of Milwaukee], My family and
I would like to offer housing to culinarians in
need. I would also work to find
placement for the culinarian. We are here to help. We
are located 20 minutes
from Madison, WI and 1 hour from Milwaukee. God's
speed and blessings
James T Murray, CEC
Western Division Executive Chef |
September 10,
2005
Marco Arguelles
53 Dorchester Circle
Palm Beach Gardens,
FL
33418
Phone: 561-626-3257
Email: pepbritt@aol.com
|
I'm curently the Executive chef at Old Marsh Golf
Club in Palm Beach Gardens Florida.
We are a Golf Club and my manager is Michael Gibson.
We are conected with many of the clubs here in West
Palm Beach. Many are looking to hire chefs and
waiters if anyone is interested. Some clubs offer housing
and housing assistance and are willing to help out
anyone interested. If you want me to I can begin a
listing of positions and the many clubs willing to
participate. I believe we can help a lot of people
since every year most clubs bring many workers from
other countries. let me know soon!
|
October 10,
2005
Web Site: auburncitylimits.com
Phone: 334.524.3998
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WANTED:
Executive Chef. 120 seat restaurant located in Auburn,
AL seeks executive chef to manage kitchen, design
and create menu and cook in white table cloth/fine
dining venue. Auburn City Limits is in its sixth
year of service and has won numerous awards including
wine spectators award of excellence.
Salary Based on Experience |
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