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Chef's Training

Alumni Job Listings (Restricted)

The following opportunities are offered exclusively to graduates of the Chef's Training Program at the Natural Gourmet Institute. You may apply directly using the contact information listed.

Post Date: 10/5/12
Location: Del Mar, CA
Position: Chef de Cuisine
Description: Beaming is a wellness company that is launching it first location of bBar a Organic Juice, Superfood and Vitality bar. bBar will be serving Organic Juice, Smoothies and Raw Food Cuisine in a clean modern setting incorporating mind, body and soul balance and wellness.
The Chef de Cuisine will be responsible for team building, menu execution, management, day to day food production and morale of staff, as well as off site events related to the company. Contribute to conceptual and menu development based on guidance from seniority, maintain standards of service, and ensure quality product and proper kitchen habits, including but not limited to, sourcing, rotation, health and hygiene standards, and consistency. $35,000-$40,000.
Other positions are available, as well.
Beaming Wellness, Inc. Simone Powers, GM:


Post Date: 10/5/12
Location: Brooklyn
Position: Personal Chef
Description: Prepare 2 meals per day for a couple with special dietary needs. Applicant shoudl be comfortable in an apartment with an infant. $25/hr or best offer. Start ASAP.
Ethan Pomerance:

Post Date: 10/4/12
Location: Queens, NY
Position: Meat Cutter
Description: Opportunity at Fresh Direct, one of the nation’s leading online food brands, known for its convenient home delivery service and the manufacture of fresh, delicious food. Changing the way customers shop for groceries since 2002, the company uses a direct distribution model with in-house, overnight production that cuts out the middleman and helps FreshDirect offer farm-fresh food at low prices. Every product is 100% satisfaction guaranteed, every time.
•Cut, trim, scrape and boat various cuts of meat or poultry.
•Will be responsible for other assigned duties.
•Apply knowledge of processes involved, production methods, and products to the nuances of everyday operation
•Minimum 1 year of Butcher experience.
•Must be willing to work weekends (both Saturday & Sunday)
•Must be able to work an overnight shift.
•Ability to lift a minimum of 40lbs
•Required to wear oil and slip resistant shoes
•Ability to use knives and other tools of the trade.
•Ability to recognize various cuts, sizes and species of Meat.
•Learn to use band saw and other power equipment used in the trade.
•Ability to read production labels and produce various cuts of meat for retail trade under direction of a full journeyman
•Must be willing to complete and pass a pre-employment drug screening
•Consent to a criminal background check
•$9.75-12.75 per hour
•$0.75 shift premium for the hours of 10pm - 7am (in addition to your payrate).
•Full-Time position
•Benefits package available after 6 months of full-time employment
Fresh Direct. Katherine Lorca, Recruiter:

Post Date: 10/4/12
Location: Queens, NY
Position: Hot Kitchen Associate
Description: Opportunity at Fresh Direct, one of the nation’s leading online food brands, known for its convenient home delivery service and the manufacture of fresh, delicious food. Changing the way customers shop for groceries since 2002, the company uses a direct distribution model with in-house, overnight production that cuts out the middleman and helps FreshDirect offer farm-fresh food at low prices. Every product is 100% satisfaction guaranteed, every time.
•Packing and portioning of all foods hot and cold
•Ability to work alone or part of an assembly line
•Prep, assemble, and check for all components
•Maintain a clean and safe working environment, set up and break down a work area
•Care of equipment and production tools
•Reporting of all malfunctioning equipment to allow corrective action
•Follow security, safety, and Good Manufacturing Practices regulations and ensure correct follow up on all regulations
•Report all issues that occur daily to the appropriate manager in a timely manner
•Must have at least 6 months of food preparation experience
•Knowledge of hot filling and cook and chill
•Knowledge of FIFO, inventory and labeling
•Basic Food Safety knowledge
•Must be able to work in temperatures averaging 50 – 70F
•Must be able to stand extended periods of time
•Ability to lift a minimum of 40lbs
•Required to wear non-slip resistant shoes
•Ability to work an 8-12hr shift (hours per day are based on business need)
•Ability to work weekends (Saturday and Sunday)
•Must be able to work overnight or early morning hours
•Ability to learn and comply with Good Manufacturing Practices
•Ability to understand and follow specific instructions and procedures
•Knowledge of food preparation and presentation methods, techniques, and quality standards
•NYC Food Protection Certificate or equivalent a plus
•Proficient in usage of Knifes and scales
•Must be willing to complete and pass a pre-employment drug screening
•Consent to a criminal background check
Compensation: $8.25 Per Hour
Fresh Direct. Katherine Lorca, Recruiter:

Post Date: 10/4/12
Location: Queens, NY
Position: Seafood / Fish Cutter
Description: Opportunity at Fresh Direct, one of the nation’s leading online food brands, known for its convenient home delivery service and the manufacture of fresh, delicious food. Changing the way customers shop for groceries since 2002, the company uses a direct distribution model with in-house, overnight production that cuts out the middleman and helps FreshDirect offer farm-fresh food at low prices. Every product is 100% satisfaction guaranteed, every time.
•Cut, trim, scrape and boat various cuts of fish.
•Processing (Slicing packing + labeling)
•QA raw and finished materials
•Safe Food Practices specific to department.
•Pick food products and pack in boats, totes and boxes.
•Scan labels on packages, load packaging machines with boats, and label packages with printed labels
•Spot check packages emerging from machinery for correct labeling
•Assist in shut down procedures
•Apply knowledge of processes involved, production methods, and products to everyday operation
•Must have fish cutting experience
•Ability to clearly communicate in English. Bilingual (English/Spanish) a plus
•Must be able to work weekends (Saturday and Sunday)
•Ability to start overnight or early morning hours (start times vary by department)
•Ability to stand for long period of times
•Ability to work in climate of 38 degrees
•Ability to perform twisting, turning and bending
•Ability to lift up to 40lbs
•Required to wear oil and slip resistance shoes
•Comfortable and able to work a 8-12hr shift (hours per day are based on business need) (Part-time and full-time basis)
•Must be willing to complete and pass a pre-employment drug screening
•Consent to a criminal background check
Compensation: $10.25 per hour
Fresh Direct. Katherine Lorca, Recruiter:

Post Date: 10/3/12
Location: Third Ave. & 36th St.
Position: Health Food Deli Chef
Description: Newly expanded health food deli with juice bar needs a full time Chef to make hot and cold food. Store size 2000 sq ft. Negotiable salary based on experience + benefits.
HealthSmart of NY. Meena Dam, Owner:

Post Date: 10/2/12
Location: Gramercy Park area
Position: Line Cook
Description: Pure Food and Wine is looking for a line cook for 4 nights a week. Experience isn't necessary. It's a fun environment with a focus on creative and innovative food.
Pure Food and Wine. Nikki Bennett, Exec. Chef:

Post Date: 10/2/12
Location: Brooklyn
Position: Cooking Class Teachers
Description: Opportunity at Butter Beans Kitchen, and organization that offers school-wide lunch programs for schools who want to offer hot lunch to their student body and wellness education programs in and out of the classroom. 
Butter Beans Cooking Class Teachers will deliver hands on cooking instruction, develop lesson plans, and execute cooking class curricula, all with a focus on seasonal and local food.  Teachers are responsible for creating a fun, safe, and interactive environment where students can excel as creative cooks and enthusiastic eaters.
-Teach classes as directed by Education Director
-Write recipes and lesson plans as needed
-Prep food for classes as needed
-Set up and take down classrooms
-Provide feedback to assistants and management
-Communicate clearly both orally and in writing
-Find creative ways to engage all students
-Passion for educating students to eat and cook healthily
-Experience working with children in an education setting
Butter Beans Kitchen. Elana Karp, Director of Wellness and Food Education:

Post Date: 10/1/12
Location: Chelsea Market
Position: Line Cook
Description: The Green Table, a farm-to-table restaurant in the Chelsea Market, seeks experienced line cooks. We are a busy, fast-paced kitchen committed to local sourcing, quality and excellence in our food. The ideal candidate will possess strong cooking and expiditing skills, be passionate about seasonal cooking and local food systems and will be creative. Nights and weekends required. NYC food handler's license strongly preferred.
The Green Table. Kate Ferranti, Business Operations Mgr:

Post Date: 10/1/12
Location: Long Island City
Position: Short-Term Chef
Description: Organic Avenue is looking for someone to help rework their menu. They would like to create some new vegan dishes using ancient grains (quinoa, amaranth, etc.). This is a short-term position for someone with a lot of creativity.
Contact Arthur: or 212-994-6218

Post Date: 10/1/12
Location: Catskills
Position: Vegetarian Retreat Chef
Description: Create and prepare 5 vegetarian meals for 6 peoople over Columbus Day weekend: 2 dinners (Sat & Sun), 2 breakfasts (Sun & Mon) and 1 lunch (Sun). The event is an Annual Meditative Plein Air Retreat. It is a weekend of painting and drawing. Attendees will stay in the motel rooms and the hosts and chef will has private bedroom in an adjacent apartment where the kitchen and group dining area is located. Compensation negotiable.
For more information about the Retreat see Flyer: (click on Retreat).
Jessica, Retreat Co-host:

Post Date: 10/1/12
Location: Singapore
Position: Consulting Chef
Description: Design product for new fast casual health food express concept for city centres in Asia for the office crowd.
Liesl Tziolis:

Post Date: 10/1/12
Location: TriBeCa
Position: Personal Chef's Assistant
Description: Personal chef seeking assistant for kosher/vegetarian cooking job on Friday, October 12 and Sunday, October 14. Pastry / cupcake decorating experience a plus. 
This job is for a child's birthday party - prep on Friday with me and work alone on Sunday (I'm out of town) to reheat and plate food, assist with serving as needed and clean up. Approx 4-5 hours each day. 
Eli Margulies:

Post Date: 9/28/12
Location: Upper East Side
Position: Part-time Cook
Description: Opening at Kennedy Child Study Center. We are in need of a part-time cook at our Manhattan site to assist with planning and preparing menus and meals. 
The part-time cook will ensure that all children enrolled in the Agency's educational programs receive appropriate and nutritious food under the guidelines set by the Department of Health.  She or he will be responsible for preparing food and distributing food to individual classrooms.  The part-time cook will maintain accurate records of daily student lunch count.  Additionally, the part-time cook will assist with maintaining food inventories and maintaining a clean and orderly kitchen at all times.
The successful candidate for this position will have the ability to work independently as well as in a team environment; carry out assignments to completion; adhere to prescribed routine and practices; get along with a diverse employee population; and effectively communicate. A New York State Food Protection Certificate is required. 
Kennedy Child Study Center.

Post Date: 9/28/12
Location: Bayside, NY
Position: Experienced Deli Person
Description: Opportunity at Bayside Salumeria. $11/hr.
* MUST have experience making sandwiches
* Knowledge of proper slicing techniques for cold cuts
* Good customer service skills - skilled in chatting with customers
* Food handler certificate preferred
* Must have a car and have a valid driver's license
* Must speak fluent English
* Must live within 30 minutes of Bayside
Alex Georgiadis, Owner:

Post Date: 9/27/12
Location: Ghent, NY
Position: Field Vegetable / CSA Manager
Description: Hawthorne Valley Farm ( is looking for a field vegetable/CSA manager to join its team of farmers. This is a full time position with benefits and housing.
Main responsibilities are running all aspects of our field vegetable operation, which include growing for our 300 member CSA and multiple Green markets. The CSA manager joins the livestock team during the winter months to support the seasonal chores. Position available as of 1/1/13. (date is flexible)
Qualifications: working knowledge of Biodynamics, experience (3 to 5 years) with managing all aspects of a medium size CSA, interest and ability to being a farmer mentor for interns and apprentices, strong communication skills, team player.
Please send application to:

Post Date: 9/27/12
Location: Hastings-on-Hudson, NY
Positions: Cooks and Pastry Chefs
Description: Work with Head Chef as a team to execute new vegan menu at 48-seat restaurant in Westchester.
Comfort Restaurant. Roger Care, Owner:

Post Date: 9/27/12
Location: Upper West Side
Position: Personal Chef
Description: Family looking for weekly in-home chef to prepare healthy dinners for 3 people and lunches for 1.

Post Date: 9/27/12
Location: NYC - Washington Square South
Position: Executive Sous Chef
Description: Upscale university catering operation located in the heart of New York City has immediate job opportunity for an Executive Sous Chef.  Knowledge of fine dining, hors d’oeuvres and food presentation required.  Candidate must be professional, work with a sense of urgency, be a team player, and be able to work in a high pressure, corporate environment.  Minimum 5 years catering experience preferred.  Must be available weekdays, evenings, and weekends.
The Sous Chef, under the supervision of the Executive Chef, ensures that the culinary operation functions efficiently and profitably.  Sous Chef must coordinate a variety of food preparation and activities in a fast paced environment. He/She will work with the Executive Chef to enhance business performance of the component, as well as maintain ARAMARK’s high standards of food, service, and health and safety.
Essential Responsibilities/Qualifications:
•     Take responsibility for a well organized and safe component 
•     Quickly and authoritatively delegate job tasks to a large staff
•     Must be ServSafe certified and possess NYS Food Handlers Certificate
•     Maintain operational standards with little or no direction
Daily Responsibilities:
•     Supervises and coordinates the activities of cooks and other workers engaged in preparing and cooking foods
•     Ensures that methods of cooking, garnishing and sizes of portions are as prescribed
•     Cooks and carves meats and prepares dishes, such as sauces, during rush periods and for banquets and other social functions
•     Performs "hands-on" production duties most of the time
•     In conjunction with the Executive Chef, supervises kitchen staff, monitoring food preparation, and methods of preparation
•     Observes sanitation and safety practices against DOH standards 
•     Makes decisions and solves problems concerning menus and food production
•     Checks stock levels and places orders for supplies when necessary
•     Ensures that department’s occupation and food safety standards are being followed
•     Other related duties as required
Expectations, you must achieve in this position include:
•     Maintain constant communication with the Executive Chef and department staff
•     Maintain department's high standards in food service and sanitation
•     Ability to work nights and weekends
Physical Demands:
Sous Chef must be able to safely use food service equipment such as grills, fryers, stoves, knives, meat slicer, blenders, choppers and ovens.  Sous Chef walks frequently and is on their feet for the entire shift. Some lifting (50 Lb), carrying, pushing and pulling are required.
Specific Vocational Preparation:   
Level of experience, skill and expertise can include a combination of vocational education, apprentice training or on-the-job training, in equal or less responsible jobs, which lead to the higher job.
Language Skills:
•     Must be able to speak and read English fluently
•     Ability to speak Spanish is a plus
Top of the Square Catering. Gina Basich, Asst. to Exec. Chef:

Post Date: 9/27/12
Location: South Bronx
Position: Culinary & Nutrition Education Instructor
Description: The Children’s Aid Society’s Go!Healthy program is seeking a qualified Culinary and Nutrition Education Instructor to lead an after-school healthy eating program for elementary school age students in the South Bronx.
Principal responsibilities include:

  • Teaching hands-on culinary and nutrition education curriculum to elementary school students 2 times/week in the after-school hours
  • Coordinating with after-school gardening teacher to create farm-to-table links
  • Leading students on food-based field trips
  • Coordinating logistics of program with school staff 
  • Reporting to Go!Healthy senior staff and attending Go!Healthy trainings

Candidate must be a dynamic teacher and an experienced, creative cook who can engage and inspire individuals of diverse ages and cultural backgrounds.
S/he must be:

  • Able to effectively implement our Go!Chefs curriculum, which includes nutrition education discussion and activities, hands-on cooking and journaling/reflection.
  • Well versed in contemporary food and nutrition issues
  • Highly organized and able to work independently
  • Energetic and self-motivated
  • Good communicator

Significant cooking and teaching experience are a must.  Gardening or farming experience a plus. Bilingual (English-Spanish) candidates encouraged.
Please mail or email or fax resume and cover letter to:
Ellen Barker
Program Manager, Go!Healthy
The Children’s Aid Society
(212) 529-6762/fax
No calls please. Interviewing immediately!

CBS is looking for candidates interested in becoming a LINE COOK for a five star restaurant under the guidance of a prestigious executive chef.
This is a televised job interview. Applicant must be willing to appear on TV.
If you live in the Tri-State Area, Email:
If you live in the U.S. outside of the Tri-State Area, Email:
Note: Candidate may be required to relocate if selected for the job.
Responsibilities Include: 
  • Daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.
  • Set up station according to restaurant guidelines.
  • Prepare all food items ads directed in a sanitary and timely manner.
  • Follow recipes, portion controls, and presentation specifications as set by the restaurant.
  • Clean and maintain station in practicing good safety, sanitation, organizational skills.
  • Has understanding and knowledge to properly use and maintain all equipment in station.
  • Perform additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager.
  • Culinary education is not necessary.

Post Date; 9/27/12
Location: Upper East Side
Position: Personal Chef
Description: Looking for a Chef who can work Mondays, Wednesdays and Saturdays. Experince cooking for children (4). Menu planning, special dietary needs for one of the children with a medical issue.
Lauren Schor: 917-601-2244

Post Date: 9/27/12
Location: Kew Gardens
Position: Sous Chef / Kitchen Assistant
Description: Opportunity for a sous chef/ kitchen assistant at a privately owned organic/natural food store with an organic cafe and juice bar.  Cafe and juice bar is all organic making fresh prepared dishes with some vegan and vegetarian options, juices, smoothies and wheatgrass shots. Position is part-time and includes weekend shifts, but can lead to full time for the right person, and there is room for growth. Applicant must be energetic, have good customer service skills and be
able to create and follow recipes for the cafe. We are looking for someone who is interested to help us build our cafe business  Salary is based on experience. Owner is an NGI grad.
Thyme Natural Market. Nathalie Reid: Chef/Owner:

Post Date: 9/27/12
Location: Oceanside, NY
Position: Food Service Manager
Description: Oversee the full-service deli and kitchen at Jandi's, Long Island's largest independent natural food market.  Resposibilities will include a lot of hands-on work -- prepping, cooking, serving, inventory, costing, budgeting, staffing and more. The right person will have a minimum of 1 year foodservice experience and be able to speak/understand at least some Spanish. $12-$18/hr + benefits.
Jandi's Natural Market. Howard:

Post Date: 9/27/12
Location: Brooklyn
Position: Pastry Assistant
Description: Opportunity at Quimeria Think Group. Headquartered in New York City, Quimeria Think Group is committed to offering memorable dining experiences based on original concepts, inventive design and culinary excellence. Led by visionary restaurateur Héctor Sanz, the group made its mark on the Lower East Side with Estilo Libre Latino (Freestyle Latino) restaurants, Rayuela ( and Macondo ( Its newest project, Barraca (, a Spanish restaurant focused on tapas, paella and
sangria, will open in New York City’s West Village in the fall of 2012. The group is also working on
Melibea, which will offer a contemporary take on Spain’s modern cuisine.
We are looking for a pastry assistant to join the department for our Brooklyn production kitchen. We want a hands-on and motivated team player who is seeking an amazing opportunity for growth. We bake our own fresh and unique breads and desserts for our three different locations. Looking for a reliable, hardworking and passionate individual to learn and grow with the company. Two years experience preferred but other stand out applicants will be considered. Start ASAP.
Please copy and paste resume into body of email with a brief introduction. Applications with resumes attached will not be considered.
Quimeria Think Group. Chef Jesus Nunez:

Post Date: 9/20/12
Location: Miami, FL
Position: Private Chef Instructor
Description: Seeking culinary instruction and support in a private home. Assess culinary needs of active family seeking healthy and easy meals. Provide menu ideas, demonstrate and prepare. Educate household members to continue with more healthful eating plans.
Michelle Goldman:

Post Date: 9/19/12
Location: Brooklyn
Position: Personal Chef
Description: Prepare lunch and snacks within a no-salt, no-sugar diet.
Gloria Rosenfeld:

Post Date: 9/19/12
Location: Utuado, Puerto Rico
Position: Restaurant Manager / Executive Chef
Description:  I'm looking for someone to take charge of a 46-seat restaurant at Casa Grande Mountain Retreat ( You'll be the principal cook and menu designer and move the emphasis toward healthy eating. The menu runs the gamut from vegan to meat.   Perhaps a short work/exchange for a few weeks to test the waters and see if a long term relationship is of interest to both sides would be appropriate. Bilingual English/Spanish preferred and someone interested in a major lifestyle change. 
Steven Weingarten, Owner/Founder:

Post Date: 9/19/12
Location: Carleston, SC
Position: Sous Chef
Description: Looking for a creative and self motivated chef with a drive to serve high quality/seasonal healthy meals to join our team. You will be in charge of creating menus, inventory and managing staff. We are 3 months new, and the first all-organic and vegetarian restaurant in Charleston with so much potential and room to grow! Recent grads please apply!
Puree Organic Cafe. Maureen McNellis, Head Chef and NGI grad:

Post Date: 9/18/12
Location: Upper East Side
Position: Cook
Description: Immediate opportunity at Lenox Hill Neighborhood House. Under the supervision of the Executive Chef, the Cook will join our great team of experienced cooks and food service workers in providing good food to the many clients of Lenox Hill Neighborhood House – we serve more than 400,000 meals every year. The Cook will help provide our clients with nutritious and delicious meals with a focus on increasing the healthfulness of the food. Initially, the Cook’s primary focus will be on preparing and serving meals for the members of our Innovative Senior Center which serves breakfast, lunch and dinner every day of the year. In addition to serving the Senior Center members, the Cook may be asked to assist with cooking many kinds of meals and serving different clients including children in our Early Childhood Center or the clients at our Women’s Mental Health Shelter, when needed. 
The Cook’s primary responsibilities are to ensure that all meals are prepared accurately according to the menu and reflect the appropriate quantity. The Cook is also responsible for recipe compliance, consistency and production; quality assurance; and review of daily activities and future menu functions.
Specific responsibilities include but are not limited to the following:
•     Taste all foods prepared prior to service to ensure quality and proper preparation
•     Ensure that safety guidelines in the kitchen are followed at all times
•     Familiarize himself/herself with food service needs for the day and upcoming days to ensure that all production needs are met
•     Make certain that proper sanitation and cleaning schedules are adhered to and help to clean the kitchen
•     Maintain compliance with all food handling procedures, including those of the Department of Health as well as those of Lenox Hill Neighborhood House and any other government agency
•     Ensure proper storage of leftovers
•     Oversee accurate record-keeping of food production and temperature logs daily
•     Adhere to departmental dress code
•     Record food usage accurately for weekly inventory
•     Maintain composure and work effectively under stressful conditions
•     When required, package prepared meals for transport ensuring proper temperature during transport
•     When required, oversee that transported meals are set up and made ready for service
•     Demonstrate initiative in the kitchen in terms of preparing the meal, setting up service and cleaning the kitchen.
Healthy Foods and Wellness:
All applicants should also have an interest in healthy food and how to increase the quality of food provided by a non-profit organization to its clients. Under the direction of our Executive Chef, and as part of our Healthy Foods and Wellness Program, the Cook will be part of the team working to improve the quality of all of the food we serve at Lenox Hill Neighborhood House. We are interested in increasing the quantity of vegetables we serve, improving how they taste, introducing new foods and incorporating local fruits and vegetables as well as locally sourced meats when possible. This fall, we also plan to open our new roof garden which will create opportunities to introduce our clients to growing vegetables. 
Hours of Operation:
The current schedule requires that the Cook work a full-time 35-hour week from Friday through Tuesday, with most days from 12 p.m. to 8 p.m. Holiday work will also be required. This schedule will vary at times, and may be changed, to ensure the best coverage of food services functions. The Cook will be required to cover other staff’s schedules when needed.
High School diploma or GED plus a minimum of two years food service experience. A current certificate of Food Protection and Sanitation from the New York City Department of Health is required. All applicants will also be required to undergo a background check.  All applicants should express an interest in healthy food. Successful applicants will demonstrate initiative and be extremely reliable and prompt, and be able to relate well to his/her team members as well as with clients.
Lenox Hill Neighborhood House. Lynn Loflin, Exec. Chef:

Post Date: 9/18/12
Location: Upper West Side
Position: Meal Delivery
Description: Would like to have 2 meals delivered every Monday to my apt. I am allergic to dairy, egg, soy, tofu. Prefer to have chef cook food at their home and drop off.
Karen Benett:

Post Date: 9/18/12
Location: Brooklyn
Position: Part-time Chef
Description: I am a health counselor and also run a small meal delivery business.  I am looking for a chef to create weekly menus and cook on Monday and Thursday mornings for my clients.  I have about 4-7 families who are ordering an average of three 2-serving meals per week.  I am looking for someone who is very comfortable cooking meat, ideally with knowledge of Weston A. Price traditional foods, such as bone broths, healthy fats, and homemade yogurts.  You can learn more about my service and see sample menus at
Compensation: $25/hr.
Caroll Lee:

Post Date: 9/17/12
Location: Middle East
Position: Private Chef
Description: Her majesty of a Royal Family in one of the safest countries of the Middle East is looking for a private chef. The culinary area has staff of 250.  Her Majesty is all about her health and weight.
Her diet requirements are: 
She has a glass of pomegranate juice in the AM.
Lunch is broth with veg stock (EVERYTHING HOME MADE) to which you will add various ingredients daily.  All greens from their own garden...and daily the gardeners bring in what is best. No vinegars, so for dressings, one must get very creative.
Entrees go in three day cycles.  One day is fish, one day turkey, one day vegetables
nothing grilled just lightly oiled and heavily seasoned but not spicy.
No desserts.
The Royal Family entertains often but family eats privately first.   There is a chef for the kids and another for the husband.   Chef must be first a cook and not a manager accustomed to large brigades.  Female or male is ok, no preference.  He/she must be able to cook for all but focus on the wife.   Weekends the chef will travel with the family to various resorts and also be on their yacht but it doesn't go anywhere.  There are six  chefs but two primary.  This position will  be one of the two (one for husband and one for wife).  Looking for an expert on organic and whole foods, vegan and vegetarian food with a great palate.  Looking for fabulous flavors but not heavy handed on the spices.
Chef will live on palace property.   Money is no object. They are looking for a real artist and would fly him or her over for sampling. The culinary director is delightful, and American.
Pamala Baldwin, Caribsearch (Remote Luxuty Resort Executive Search):

Post Date: 9/17/12
Location: E. 62nd St.
Position: Personal Chef
Description: : I'm looking for a chef to come home 3x a week to cook healthy meals for me and my husband. MON-WED-FRI mornings. This would be an ongoing schedule.
Ana Razzouk:

Post Date: 9/17/12
Location: Costa Rica
Position: Private Chef for 1 week
Description: We are going to Costa Rica at Thanksgiving and would love to have a chef come with us to cook some healthy, wholesome food. We are a party of 8. We enjoy the food of chefs such as  Heidi Swanson and Jean-Georges Vongerichten. The position is for 1 week starting on 11/17.
Mrs. Laurence Herbert:

Post Date: 9/15/12
Location: Union Square area
Position: Personal Chef
Description: Looking for personal chef several times a week to cook both vegetables and meat/fish dishes for 2 people. $20-$30/hr.
Jessica Cohen:

Post Date: 9/15/12
Location: Greenwich Village
Positions: Kitchen Crew-Bakers, Sous Chefs, Chefs de Cuisine
Description: IDEAL FOOD & DRINK will be a large (199 seats) locavore, small-plate restaurant with a large selection of beer, wine, and sake (serving breakfast, lunch, and dinner) -- a menu loosely based on a Belgian brasserie, with a Tokyo Izakaya twist -- serving delicious/nutritious food and drink at a moderate price with mass appeal -- in the heart of Greenwich Village (@ 5th Ave. & 8th Street).
We are seeking bakers, sous chefs and chefs de cuisine with classic training, a deep knowledge and love of all foods – specifically Belgian and Japanese cuisine – beer, wine, and sake -- as well as knowledge of locally-sourced, organic, raw, and unprocessed foods, and vegan/gluten-free recipes.
Flexible shifts. Benefits. $25,000 - $100,000. Start in November.
Ideal Food & Drink. Timothy Barry, Owner:

Post Date: 9/14/12
Location: Your Home
Position: Sales Partner
Description: Sales Partner Wanted for Healthy Gift Basket Company, Part-Time Position, Work at Home. I am a Nutritionist, Health and Life Coach who has built a unique, healthy gift basket business. Check me out at, and my business at  I am looking for a Sales Partner who is a positive, passionate, well-organized go-getter, great with the spoken and written word, who can be the engine behind generating sales.  
This means:
• attending weekly networking meetings to give a 60 second pitch about the business, meet strategic alliances and follow up on their leads.
• calling organizations to ascertain what vendors are responsible for their gift-giving.
• obtaining meetings with said organizations to present information on our business, at which point, I  -and if you're interested, you - will meet them and "seal the deal." 
I have established profitable relationships with many clients - my goal now is to secure new corporate accounts for the holidays.
This is a part-time, base-salaried position with all sales resulting from your work to be commissioned (in increasing increments). Your work will be performed at networking meetings and at home. Please contact me for further information.
Randi Luckman:

Post Date: 9/13/12
Location: San Pancho, Mexico (near Puerta Vallarta)
Position: Chef
Description: Looking for a chef to run the kitchen at a 40-seat Cajun restaurant on the beach (rated the #3 restaurant in Mexico). Contract work, Oct 15th thru March 15th (5 months). Apartment, all bills paid, two meals a day and small salary. NOTE: San Pancho is described as a great surf town.
Zydeco's. Shannon, Owner:

Post Date: 9/13/12
Location: Princeton, NJ
4 Positions Available: 2 Sous Chefs, 1 Prep Cook, 1 Baker
Description: Now hiring at 50-seat Tea House and Cafe that serves Vegetarian / Vegan/ Gluten Free as well as international foods.  All Fair Trade Teas and Coffee.
Mary Fritschie, Owner:

Post Date: 9/13/12
Location: Los Angeles, CA
Position: Private Chef
Description: High-profile vegan family of four (two adults, two children) are looking for great chef.  Chef must be well versed in vegan cuisine.  3 days to 5 days of work depending on what the chef needs for a work schedule. Breakfast, Lunch, and Dinner. Chef must be willing to travel several (4-6) times a year when the principle is on a business trip.  Delicious food, fine presentation, and social personality are needed.  Must be a culinary school graduate and a team player. Unique personalities welcome. Salary is based on experience.
Andrea Moiseve, House Manager:

Post Date: 9/11/12
Location: NYC
Position: Chef
Description: We are soon launching a plant-based food program in NYC and are currently looking for a chef with a strong background in plant-based foods (including raw options) who is looking to make a difference on a large scale.  We are looking for someone who has experience in menu development, managing a food operation, and producing food on a large scale that still tastes delicious! We hope to find people who share an interest/passion for health and wellness to become part of our team.
Job requirements include ability to manage the BOH operation, produce and direct production, set up production processes and stations, innovate new recipes, menu engineer for stability, costs, etc., ensure consistency of offerings, set up and managing vendors, hire and train team members.
Powerplant. Steven Cayre:

Post Date: 9/11/12
Location: Soho
Position: Personal Chef
Description: Shop for and prepare 3 dinners for 1 person on Mondays from 11am-3pm. Client is an omnivore and enjoys all foods, but would like the meals to be low in salt and health supportive. Serious applicants only -- must be willing to commit to Mondays 11am-3pm please. I'm a steady client who does not cancel, with the singular exception of one 6-week family visit per year. $200 for 4 hours of time. Start 10/1.
Vincent Yeh:

Post Date: 9/11/12
Location: West Village
Position: Personal Chef
Description: We are looking for someone to prepare an anniversary dinner this Thursday, September 13th, and we are hoping that things could blossom in to a frequent private chef arrangement. We prefer vegetarian/some fish.  Organic, local ingredients if possible.
Dominique Schulte:

Post Date: 9/10/12
Location: Stuart, FL (near West Palm Beach)
Position: Personal Chef
Description:  Looking to find someone to cook for my friend who is going through chemotherapy treatments. Looking to start the service in about 2 weeks and keep it going for as long as we can.  She is undergoing treatments for 6 months. Looking for someone to prepare healthy and holistic meals to take stress off of her recovery. My friend is 41 years old and just had a hysterectomy-cancer spread to lympth nodes.
Liz (friend of client): 

Post Date: 9/10/12
Location: 81 Broadway
Position: Juicer / Pastry Cook
Description: We are seeking a part-time person (with potential for full-time this fall) for our pastry department as well as to help begin a fresh juice program. Candidates should above all be self-motivated, interested in working in a production kitchen, able to work independenty, and should have an interest in our local food systems. Please include a brief cover letter with your resume copied into the body of the e-mail.
Marlow & Sons / Diner: Ashley Whitmore, Pastry Chef:

Post Date: 9/10/12
Location: Lafayette St., Manhattan
Position: Personal Chef
Description: Family with three delightful, healthy girls is seeking a chef to grocery shop, menu plan, stock the kitchen, and cook meals that will last a few days. Using organic ingredients is a must; local, seasonal ingredients would be a plus. There is a preference for vegan and vegetarian meals.The children are ages 5 years, 2.5 years and 7 weeks old.  There is a 60lb Goldendoodle at home as well. $250/day.

Post Date: 9/7/12
Location: Santa Monica, CA
Position: Kitchen Staff / Sous Chef
Description: M.A.K.E. is a whole foods, plant -based, upscale but casual restaurant. We are currently seeking experienced & talented kitchen staff. We are looking for experienced and talented individuals to manage staff, prepare and execute menu. Experience in Plant Based / Raw / Vegan / Gluten Free cooking is preferred but we are willing to meet talented chefs with no raw food experience who are excited about this cuisine. There is an open kitchen so cleanliness and a tidy workspace are very important. You must have kitchen experience. There are many opportunities to grow with us as well.
You will be responsible for:
: plating the dishes
: prepping the food
: following recipes
: organizing the kitchen
: cleaning & maintaining high standards
: Kitchen Management positions require ordering, scheduling and maintaining all company policies within the kitchen.
Please Check out our website for more information.
To apply, email resume in the body of the email with position you are seeking. No attachments!
M.A.K.E. Scott Winegard, Director of Culinary Operations:

Post Date: 9/7/12
Location: NYC
Position: Pastry Assistant
Description: Opportunity at Jessy's Pastries
Assist in the kitchen and also at some upcoming fairs that Jessy plans to attend over the holidays.
Jessy's Pastries: Jessy:

Post Date: 9/7/12
Location: Berkshires
Positions: Volunteers
Description: Assist in a mini Food Solutions event with Nutritionist Kathie Swift at Kripalu, November 4th through 8th. Read about Kathie here:
Prep/set up starts at 11am, and the culinary sessions go from 1-3:45pm. Room and board at Kripalu will be provided, and you can enjoy the retreat environment when not assisting with the culinary sessions. This is not a paid position, but could be good experience for recent grads interested in nutrition.
For more information or to volunteer, contact Stefanie Sacks: