Employment:

Position: Executive Chef
Location: Danbury
Position Open: July 2008

Private country club outside Danbury seeking a chef w/ experience in banquets as well as ala carte. Strong leadership, and good comunication skills a must. Self starter that is detail oriented and quality driven. Must be able to manage food and labor costs.

• Location: Danbury area
• Compensation: Based of experience
• Principals only. Recruiters, please don't contact this job poster.
• Please, no phone calls about this job!
• Please do not contact job poster about other services, products or commercial interests.

More information at URL: http://newyork.craigslist.org/fct/fbh/757751357.html

Qualified applicants please contact:
:job-757751357@craigslist.org

Position: Executive Chef
Location: Watertown Golf Club
Position Open: September 2008

About the Club.
The Watertown Golf Club is located 15 minutes west of Waterbury, situated next to the Taft school, and easily accessible from I84, and CT. Routes 6 and 8.  We are a private 400 member equity owned Club; amenities include 18 holes of golf, seasonal golf snack bar, covered 3 season patio seating 50, classic grill room seating 60, and a banquet dining room seating 150.  The Club has a strong membership dining program and operates 11 months per year with F & B revenues of approximately $1 million.

Job Summary
The Executive Chef will oversee the entire Kitchen, responsible for producing fine contemporary cuisine for all occasions using classical techniques.
S/he will be responsible for all food purchases, inventory and controls, compliance with local and federal health regulations, and will play an integral role in Club operations

Successful candidates will show:

1. A track record of culinary achievement- Prior executive Chef Experience preferred, or 6 years minimum sous chef in Club, Hotel, or upscale restaurant. 
2. Strong leadership qualities- having the ability to hire, train, and motivate staff.
3. Fiscal responsibility- working within budgetary guidelines especially food and labor costs
4. Creativity- the ability to create and produce themed menus, buffet displays, etc
5. Excellent communication Skills- capable in relationship building with Membership, department heads, staff
6. Health and Stamina- indication of a working hands on chef.

Successful Candidates will be:

1. a graduate of an accredited culinary school
2. a continual learner and student of the industry
3. Resourceful; a creative problem solver
4. Computer literate with proficiency in Microsoft Word and excel software
5. an excellent communicator with strong directional skills
6. able to systemize work environments, and produce efficiently

Position Available
Immediately

Compensation Package
A Competitive Salary to commensurate with experience, 401K matching up to 5%, health, life, paid vacation, education allowance.
Contact info:

David A. Camilleri, GM
dcamilleri@watertowngolfclub.org
860-274-5486

Position: Teaching Opportunity
Location: Nowalk Community College Hospitality Program

Jeff Trombetta is looking for part time Instructor’s that will be available September through January.

• Tuesday Baking/Day
• Monday and Wednesday Cooking/Day
• Wednesday and Thursday Cooking/ Evenings
• Possible Thursday Cooking/Day

Experience with a strong command of the kitchen is necessary, bachelor’s degree preferred.
Excellent pay and a great opportunity work with a terrific staff. Please feel free to contact:

Qualified applicants please contact:

Jeff Trombetta
Norwalk Community College Hospitality Program
(203) 641-8596

Carol Monnerat, Pastry Consultant.

I would like to take a moment to introduce myself.  I have started a pastry consulting business, Carol Monnerat Consulting LLC, which may be of interest to you.  My culinary career started twenty years ago upon the opening of my own catering business which I did for ten years.  After that, I went to work for the Aspetuck Valley Country Club for seven years as their pastry chef.  There I discovered my passion for pastry and desserts.  Chris DeLuca was the executive chef when I started followed by Gerard Clinton.  I recently finished a year long project with Chabaso Bakery in New Haven, CT designing new pastries and desserts for their Atticus Bookstore and Café and training their staff on production.   I have also been helping Gerard Clinton at the Bridge House Restaurant in Milford with his dessert menu.  I have completed two projects with the Hartford Courant doing food styling and table design.  I can help clubs redesign their dessert menu and train staff to produce desserts.  I can remain on call for seasonal dessert menu changes and enhancements.  I can be hired exclusively to produce desserts for member guest tournaments, wine tasting dinners or just to help out when the need be.  If you are interested in my services you may contact me at 203.444.5253 or email me at carolmonnerat@comcast.net.