Win Gift Certificates to Boston's Best Restaurants

Following is a list of jobs that are available at area restaurants. If you respond by email, be sure to include the Listing# in your message. Good luck!

Dessert Works 5/12/2008: Listing #5242
Dessert Works Specialty Cakes and Unique Desserts in Norwood has openings for a baker, cake decorator, and inside salesperson. Candidates must have a passion and a desire that fuels their commitment to be the best, along with an ability to be able to listen and follow direction. Two to three years experience required. Candidate will also need to exhibit good communication skills, good sanitation habits, and be well organized. Send your resume to kitchen.dessertworks@hotmail.com 

Beacon Hill Hotel & Bistro 5/12/2008: Listing #5241
Beacon Hill Hotel & Bistro is looking for excellent servers who are hard-working, talented and upbeat. They have an opening for a breakfast and lunch server with one to two years of fine dining experience. They also have an opening for a dinner server with at least three years of experienc. All candidates should have a well-worn wine key and some wine knowledge to go along with it. The restaurant has a great clientele which they're continuing to grow. Their kitchen is excellent and they're looking for a server who can match that. Drop by the restaurant, which is located at 25 Charles Street, to fill out an application or drop off a resume. You can also email your resume to jobs@BeaconHillHotel.com.

Temple Bar 5/12/2008: Listing #5240
Temple Bar in Cambridge is looking to hire a part time pastry assistant to work 25-20 hours per week. Candidates will be responsible for pastry production at Temple Bar as well as for pastry plating at sister restaurant Grafton Street. Night and weekend availability is required.  Some experience is ideal but they are willing to train the right candidate. Email MegMcGarry33@Yahoo.com.

Lumiere 5/12/2008: Listing #5239
Chef Michael Leviton is looking for a line cook to join his team at Lumiere. Candidates should be excited by the prospect of working and learning in a very detail-oriented and organized kitchen committed to doing things the right way (local, sustainable, humane, green etc). Attitude is more important than current skill level. Competitive salary and benefits. For consideration, email your resume to mleviton@lumiererestaurant.com.

Tomasso Trattoria 5/12/2008: Listing #5238
Tomasso Trattoria, the award winning restaurant in Metrowest is seeking to expand its management team with a qualified Assistant General Manager/Wine Manager. Strong interest in and/or knowledge of wine and food are required. This is a unique opportunity to work directly with one of New England’s foremost wine experts and help manage and sell one of the largest and diverse wine lists in Massachusetts. The ideal candidate will possess a passion for wine and authentic Italian food; fine dining experience in a high volume environment; leadership skills with the ability to motivate and coach the staff; experience with Open Table and Aloha POS; professionalism, organizational skills, self-motivation, attention to detail, guest-orientation, enthusiasm. The position offers competitive pay, health insurance, paid vacation,  performance based bonuses and opportunities for career advancement. To apply, email your resume to tom@tomassotrattoria.com.

Tremont 647 5/12/2008: Listing #5237
Tremont 647 restaurant in Boston's South End is looking to fill a full-time line cook position. No experience necessary. Motivation and teamwork skills are a must. For consideration, email your resume to joy@tremont647.com.

Gillette Stadium 5/12/2008: Listing #5236
Gillette Stadium is looking for an executive sous chef to become a member of the management team of CBS Scene Restaurant & Bar. Candidates will oversee kitchen and stewarding staff to ensure that all food is produced to the standards set by the Executive Chef of CBS Scene, ensuring a consistent high quality is product delivered to guests. This position will assist the Executive Chef in hiring, training, and supervision of kitchen staff, and coordination/supervision of all culinary related activities. Click here for the full job description. Interested candidates should contact kathleens@patriots.com.

Museum of Fine Arts Boston 5/12/2008: Listing #5235
Part time event chefs needed for up coming busy banquet season at the Museum of Fine Arts Boston. The positions offer top pay and a flexible schedule. On-call part time positions are available 7 days a week including night events. Functions range from large receptions up to 2000 guests and dinners up to 500. Culinary experience is required. If interested, contact Executive Chef Sebastian Porto or Banquet Chef Geoff Ward at 617.369.3472 or via at email at sporto@mfa.org.

Level Bistro 5/12/2008: Listing #5234
Level Bistro at The Commons in Provincetown is looking for a brunch cook to start immediately. As the season gets started they’re looking for someone to work Thursday through Monday from 8:00am until 4:00pm. To apply, call 617.797.8511 and speak with Jerry.

Hamersley’s Bistro 5/12/2008: Listing #5233
Award winning, Hamersley’s Bistro in Boston’s South End is seeking a full time line cook to join their team. They offer a competitive salary and a good working environment. This is a great job for a recent culinary graduate. To apply, email your resume to gordon@hamersleysbistro.com or call 617.423.2704.

Davio’s 5/12/2008: Listing #5232
Davio’s Northern Italian Steakhouse is currently seeking dynamic experienced managers and an event sales manager to join their restaurant family including their new Davio’s at Patriot Place in Foxborough opening July 2008. Candidates must be experienced - high volume, fine dining experience preferred. Candidates ahould also have knowledge of inventories, cost accounting, Micros POS, Open Table etc. with staff recruitment and development skills; great attention to detail, a guest-oriented perspective and an enthusiastic attitude. Health and dental benefits are available, as are opportunities for career advancement. Email or Fax resume to Paul Flaherty at paulflaherty@davios.com or 617.357.1997.

dbar 5/9/2008: Listing #5231
dbar, named Boston's Best 2007 for Guaranteed Great Meal by the Improper Bostonian, is looking for line cooks and a sous chef. Work side by side with executive chef Christopher Coombs and learn the ins and outs to New American bistro fare. Applicants should have fine dining experience, be passionate about food and comfortable working grill and sauté stations. A good attitude, speed and organization are the keys to success. The positions are full time and offers a highly competitive wage, with the opportunity to advance quickly in one of Boston's hottest restaurant groups. Contact chef Chris at 617.265.4490, fax your resume to 617.265.4409 or email your resume to Chris@dbarBoston.com.

Union Bar and Grille 5/9/2008: Listing #5230
Union Bar and Grille, recently cited in the Phantom Gourmet's 2008 Guide to Boston's Best Restaurants as the greatest restaurant for classy comfort food, currently has a few positions open in the kitchen. They are looking for dependable and reliable line cooks interested in developing their skills and honing their technique. In this case, attitude is preferred over aptitude. The Union kitchen has proven itself to have a learning atmosphere which places great emphasis on proper skills and techniques. Many past line cooks have moved on from Union to cook in some of the best restaurants in Boston. If you're looking for an opportunity to cook in a fast-paced, well-oiled-machine of a kitchen, then check them out. They provide a work environment with enormous opportunities for culinary learning and development. And with 4 sister restaurants in the Aquitaine Group, there are always plenty of opportunities for career advancement. If interested, email your resume to kitchen@unionrestaurant.com.

Casablanca 5/9/2008: Listing #5229
Casablanca Restaurant, named 2007's Best Mediterranean by AOL Cityguide, serves Mediterranean food incorporating fresh and local ingredients. They are looking for an experienced host/hostess for night shifts. Applicants should be team players, friendly, organized, and have a positive attitude and professional appearance. Fax your resume to the attention of Servio Garcia at 617.661.1373 or apply in person at 40 Brattle St. in Harvard Square.

The Sherborn Inn 5/8/2008: Listing #5228
The Sherborn Inn, a leading Metrowest restaurant, is seeking an Executive Chef to lead their kitchen. Responsibilities include day-to-day management of all kitchen operations, scheduling, purchasing, bidding, inventory, maintaining food and labor cost goals, and creating seasonal menus for lunch, dinner and brunch. The Inn has 2 dining rooms, multiple private dining rooms, banquet facilities and a unique retail store called The Sherborn OUT, specializing in fine wine, beer, liquor, cheese, pastry and take-out hot and cold foods and light catering. Candidates must have positive work ethic, the ability to train staff, work well under pressure and maintain customer and vendor relations. A very competitive salary is available for the right candidate. Health benefits, paid vacation. Check out their website for more information. Email your resume to bcorbley@sherborninn.com or fax it to the attention of the GM at 508.655.5325.

Sibling Rivalry 5/8/2008: Listing #5227
Sibling Rivalry in Boston’s South End is currently seeking a full time pastry plater with night and weekend availability. Forward your resume to siblingrivalty525@hotmail.com or fax it to 617.338.9806. 

The Beehive 5/8/2008: Listing #5226
The Beehive is looking for full and part time line cooks. With the upcoming patio season practically upon us, Boston’s most talked about hotspot is looking for serious line cooks. They offer great pay, benefits and two days off in a row. If you like live music, great food and cooking send your resume to Rebecca@beehiveboston.com or fax it to 617423.0096.

Tremont 647 5/8/2008: Listing #5225
In preparation for a busy summer season on their patio Tremont 647 is looking for professional, funky and unique individuals to fill full and part time server positions, and a part time host position. Servers must have at least 2 years of fine dining experience, with ample wine and liquor knowledge, and hosts must have at least 2 years of restaurant experience. They're looking for professionals with personality, loyalty and motivation. Candidates must be available to work Saturday and Sunday brunches. Email your resume to emma@tremont647.com.

Ashmont Grill 5/8/2008: Listing #5224
The Ashmont Grill, one of Boston's premier neighborhood restaurants, is seeking a sous chef for immediate hire. Applicants should have prior supervisory experience in an upscale/fine dining setting as a sous or lead line cook, a passion for food, and the ability to manage a team in a fast-paced, quality-driven environment. The Ashmont Grill features a constantly evolving, diverse menu of seasonal and locally sourced products and contemporary American cuisine. They offer excellent compensation, a great work environment and multiple advancement opportunities for the right people. This is a great opportunity for aggressive, career oriented culinarians. They are opening a new restaurant in July 2008 so this is a great time to get on board. Candidates should respond with resume and references to samputnam@gmail.com.

Z-Square 5/8/2008: Listing #5223
Do you like to work days? Proven east/west coast concept, Z-Square is opening a fourth location in Post Office Square. They are searching for a hands-on versatile energetic experienced cafe manager for the new location. They offer competitive salary, bonus program and benefits. They’ll respond to all qualified candidates. Email resume to plowre@Z-Square.com or fax your resume to 617.876.4500.

Casablanca 5/8/2008: Listing #5222
Casablanca Restaurant, named 2007's Best Mediterranean by AOL Cityguide, serves Mediterranean food incorporating fresh and local ingredients. They are looking for an experienced sous chef with experience in Mediterranean cuisine. Applicants should be team players, friendly, organized and have a positive attitude. Fax your resume to the attention of Servio Garcia at 617.661.1373 or apply in person at 40 Brattle St. in Harvard Square.

Big Time Boston 5/8/2008: Listing #5221
Big Time Boston, a new Spanish restaurant group in the South End, is seeking is seeking the final members of their service and kitchen team for a May 2008 opening. They’re opening Estragon, a 1930s style tapas bar – think old-school chic – with a 17-seat bar, a salon-style lounge, and communal tables. Their emphasis is on providing a sophisticated, relaxed environment in which patrons can enjoy modern Spanish tapas. They are also opening Las Ventas, a gourmet Spanish food store – an old-fashioned "tienda de ultramarinos". The store will carry over 100 Spanish products – olive oils, jamones, cured meats, cheeses, paella kits, cookbooks and more – as well as sell Spanish-style sandwiches and prepared foods to go. If you have a passion for Spain, a New England work ethic and an eye for the important details, email your resume along with a cover letter, availability and a minimum of two references to bigtimeboston@yahoo.com.

Line Cooks - Hardworking, attentive and detail-oriented cooks. Candidates must be willing to learn and excel at all stations. This is a fantastic opportunity to learn about Spanish cuisine, and to begin a life in the kitchen.

Servers - Seeking individuals to complement the service team. You must be able to speak articulately about food and wine, be well-polished and be able to display grace under pressure. A minimum of 5 years waiting experience is required.

Retail Clerks - They are looking for gregarious, highly motivated individuals with a love of Spain and an appreciation for attentive customer service. Responsibilities include preparing sandwiches to order, cutting and serving artesinal foods by the pound and educating customers about specialty Spanish ingredients and their applications in the kitchen. Full and part- time positions available; restaurant or food-related retail experience a must.

Dishwashers, bussers and bar backs.

Harvest 5/7/2008: Listing #5220
Join the Harvest team as a sous chef and work closely with chef Mary Dumont a 2006 Food & Wine Magazine Best New Chef. Candidates must be highly motivated and have a passion for local, seasonal cuisine. A minimum of 5 years experience in fine dining high volume is required. Candidates must be talented, reliable, detail oriented and interested in growing in a great company. Competitive pay, benefits, transportation stipend and incentives are available for the right candidate. Fax your resume to Chef Mary Dumont at 617.868.5422 or email it to mdumont@harvestcambridge.com.

Harvest 5/7/2008: Listing #5219
Harvest, an award-winning restaurant located in Harvard Square, is looking to fill a few positions. For consideration for any of the following front of house position, fax your resume to General Manager Ivan Law at 617.868.5422 or email it to ilaw@harvestcambridge.com.

Restaurant Manager - Mainly lunchtime and some early dinner, candidate must have solid knowledge of fine dining and 1 year experience managing.

Busser/Back Waiter/Server's Assistant - The position is days and evenings. Candidate should have some high-volume restaurant experience. Harvest is part of a growing company, so there's potential to advance.

Food Runner - The position is days and evenings. Candidate should have high-volume restaurant experience in tray carrying and expediting. Harvest is part of a growing company, so there's potential to advance.

Bartender/Server - This position is part-time. Candidate must have solid knowledge of food, wine and spirits, and experience bartending and serving in a fine dining restaurant. The best candidate will be outgoing, organized person who takes pride in their work and has a strong ability to interact with guests.

DePasquale Ventures 5/7/2008: Listing #5218
DePasquale Ventures, owners and operators of five, long established, successful Italian restaurants in Boston, are now interviewing candidates to expand their kitchen staff. Line cook positions are open at all levels. Recent graduates are welcome to apply. There's plenty of room for advancement within the company ranks, job security and competitive salary offered to the right candidates. Culinary school graduates preferred, but passion for food, some restaurant experience and willingness to learn and prove oneself will also be rewarded. Forward your resume to gianni@dventures.net or fax it to 617.338.4112 to schedule interview.

The Country Club 5/7/2008: Listing #5217
A prestigious, private country club of historic significance is seeking experienced individuals to work full time as daytime prep cooks. Work in a state-of-the-art kitchen under the direction of a world class Executive Chef with the opportunity to learn and progress in your career. Candidates who are motivated and dependable will be offered a competitive hourly wage, medical and dental insurance, life insurance, paid vacation time, 8 paid sick days, 10 paid holidays, 401k plan with match, holiday bonus pay, sick pay incentive program, meals, employee recognition programs and an opportunity for housing. The environment has the feel of a family run business and many members of the staff have been with the company for 15-20 years and more. They want dedicated individuals who appreciate the security of a long standing institution and the chance to grow. Apply by sending your resume to ccrowley@tcclub.org or fax it to 617.232.7122.

Finale 5/6/2008: Listing #5216
Finale Desserterie is seeking an experienced baking and pastry professional to manage their pastry kitchen. As kitchen manager you will oversee all aspects of the operation, including production planning, ordering, receiving, inventory control, mixing, baking, finishing, packaging, and distribution.  You will manage a staff of 9+ team members which includes scheduling, training, development, and employee retention as well as reporting directly to Executive Pastry Chef Nicole Coady. Prior experience is required with a preference for management experience. Finale operates four upscale, dessert-focused restaurants in Boston, Cambridge, Brookline and Natick. They are a small but growing company, with plans to become a national restaurant chain. Members of the management team are directly involved in the development of the processes and systems needed to accomplish this goal. They take pride in their work, have fun while we’re doing it, and have developed great camaraderie among the management team.  The company culture emphasizes empowering entrepreneurial people to deliver bend-over-backward service while maintaining an unwavering commitment to quality. Send your resume and cover letter via fax to 617.206.9109 or via email to Nicole.Coady@FinaleDesserts.com.

Grill 23 & Bar 5/5/2008: Listing #5215
Grill 23 & Bar is looking for a host/hostess. The ideal candidate will have experience with OpenTable and fine dining etiquette. They are looking for somebody to host on Friday, Saturday and Sunday evenings beginning at 4:00-5:00pm. They are looking for somebody who can multi-task and deal with high-volume without “letting ‘em see you sweat”.  Email resume to Jason Babb, General Manager at jbabb@grill23.com. 

33 Restaurant & STIX Restaurant 5/5/2008: Listing #5214
Sister restaurants and neighbors 33 Restaurant & Lounge and STIX Restaurant & Lounge are looking to fill a few positions. Send your resume along to Employment@33Restaurant.com with the position you are applying for in the subject line of your email. The 33 Management Group is an Equal Opportunity Employer. All positions are filled according to the requirements of the job and qualifications of the applicant without regards to race, religion, sex, sexual preferences, or national origin. They’ll contact you to arrange an interview. No phone calls please.

Servers - Candidates should have 1-3 years of fine dining experience (wine knowledge is a plus); excellent customer service skills; a general knowledge of and interest in food; and the ability to up-sell. Candidates should be professional and reliable.

Bartenders - They are seeking professional bartenders to work dinner shifts and cater to fine dining requirements, wine knowledge, menu knowledge, and ability to make complex cocktails. Excellent customer service skills and ability to up sell required.

Hostess - As the first and last person that guests interact with, candidates should have 1-3 years of experience and take this position very seriously. They are seeking individuals that are friendly, professional, can multi-task and stay relaxed during busy dinners or large private functions.

Bussers - Seeking reliable and hardworking bussers for both the restaurant and club.

Line Cook: They are looking for an individual to join their kitchen staff. Speed, good organizational skills and a flexible schedule are required. A positive attitude and experience are key. The ability to work as a team, remain calm under pressure while staying focused and to work at a fast pace are necessary for this position.

Runner/Expo: They are looking for 1 or 2 individuals to join their kitchen staff. Speed, good organizational skills and a flexible schedule are required. A positive attitude and experience are key. The ability to work as a team, remain calm under pressure while staying focused and to work at a fast pace are necessary for this position.

Servers: They are looking for committed, friendly individuals to be a part of a special neighborhood restaurant. Night and weekend availability is a must. The ideal candidate is a friendly team player with experience as well as a knowledge and love of food and wine.

Hosts: They are looking for professional, enthusiastic individuals to fill this position.  Friendliness and warmth are imperative. Also strong organizational and phone skills are required.

Bussers: They are looking for motivated, high-energy individuals with the ability to mulit-task.  Candidates must be available nights & weekends. They are looking for someone with a desire to work in a fast-paced, lively atmosphere with an emphasis on teamwork.

KO Prime 5/2/2008: Listing #5208
KO Prime is looking for experienced and eager line cooks. Come work in a fast-paced, learning environment. Candidate should be willing to be challenged. Email resume and a description of you desires of a job to Jamie.Bissonnette@koprimeboston.com.

Bella Luna Restaurant 5/2/2008: Listing #5207
Bella Luna Restaurant in Jamaica Plain is now hiring a lead line cook to work closely with the Executive Chef on sauté, grill and to assist with kitchen operations. This is a full time position with benefits including paid vacation and health insurance. Candidates must care deeply about producing quality food in a fast-paced high-volume kitchen, and have at least three years line experience.  Bella Luna Restaurant has been satisfying customers for fifteen years with delicious, affordable contemporary Italian food served in a friendly bistro atmosphere. They offer a team-oriented work environment in an open kitchen. Send a cover letter and your resume to cdowns@milkywayjp.com.

Franklin Cafe 5/2/2008: Listing #5206
The Franklin Cafe is currently hiring barbacks. Candidates must have some bar experience and be used to a high volume atmosphere.  Send your resume to pj3aud@msn.com or apply in person at 278 Shawmut Avenue in the South End.

Radius 5/1/2008: Listing #5205
Radius is looking for a full-time food runner to work both lunch and dinner shifts. Applicants should have some fine dining experience. Compensation is $5 per hour plus tips, paid via bi-weekly check. Stop by the restaurant at 8 High Street downtown between the hours of 3:00 and 5:00pm, Monday through Friday, to fill-out an application.

Solea Restaurant & Tapas Bar 5/1/2008: Listing #5203
Solea Restaurant & Tapas Bar on Moody Street in Waltham, with over 6 years of consistent growth and success is seeking an executive chef who is motivated, creative, organized and enjoys the challenge of contributing to a fast paced quality driven organization. They are currently in the process of expanding the restaurant to a 250 seat capacity to meet the growing demand for reservations as well as an increase in corporate/private party business. The position requires an individual who can quickly grasp the Spanish/Latin American tapas concept and successfully play with it.    Job responsibilities include: development of existing menus, wine dinners and private parties; management of a kitchen staff of 15-20 employees; management of food and labor costs; hiring, training, scheduling and development of staff; monthly and weekly inventory; maintenance of a clean, organized kitchen; and monitoring and maintaining sanitation standards. Requirements for the position include a culinary degree or 3 to 5 years experience; experience working in a high volume, fast paced environment; the proven ability to work independently and sound personnel management skills. This is an excellent opportunity for the right candidate to grow the current customer base and the potential to open new locations. They’re offering competitive salary, health insurance and paid vacation. Send your most current resume to Hope@solearestaurant.com. No phone calls please.

Sibling Rivalry 5/1/2008: Listing #5202
Sibling Rivalry in Boston’s South End, seeks an experienced professional executive sous chef to join their culinary team. Candidates must be passionate about food, able to multi-task, lead, guide and assist in maintaining all aspects of kitchen operation. They are also currently looking for a part-time bartender. Candidates must have previous experience and the ability to work in a fast paced environment. Interested candidates can email their resumes to siblingrivalry525@hotmail.com.

Nantucket Restaurant 5/1/2008: Listing #5201
Imagine working on beautiful Nantucket Island for the summer. A well-known and established restaurant is currently seeking to fill all positions – front of house and kitchen. This includes, but is not limited to: managers, servers, hosts, line cooks and dishwashers. This is a great opportunity for someone seeking a fresh experience in a professional environment, with access to beautiful beaches and seasonal recreation/ events. Interested parties should send cover letter and resume to  nantucket2008@gmail.com.

Rialto 5/1/2008: Listing #5200
Located in the heart of Harvard Square, Rialto Restaurant offers regional Italian cuisine with a New England twist. James Beard award-winning chef and owner Jody Adams celebrates a different region of Italy each month with wine dinners, cooking classes, Sunday suppers, guest chef events and more. Both the menu and wine list change with the seasons and feature organic products as much as possible. Rialto is currently seeking a full time pastry cook. Qualified applicants should have a professional demeanor and a commitment to being a part of the dynamic Rialto kitchen team. This is an entry level pastry plating position – perfect for a culinary school intern, or someone just getting started. Some experience and/or culinary school is preferred but not required. The position offers a wide range of opportunities to gain experience in pastry production and bread baking. A flexible schedule required. Rialto offers a great benefit package, competitive wages and endless opportunity for learning and advancement. To apply, submit your resume to Chef de Cuisine Carolyn Johnson cjohnson@rialto-restaurant.com and to amela@charleshotel.com; or come in during open interview hours on Tuesdays and Wednesdays from 1:00-5:00pm.

Gillette Stadium 5/1/2008: Listing #5199
Gillette Stadium is looking for a banquet chef to oversee the culinary and stewarding side of all catered events at the venue. Candidates will be responsible for ensuring that all food is produced to the quality and food safety standards and that all staff and inter-departmental communication is thorough, timely and accurate. Click here for the full job description. Interested candidates should contact kathleens@patriots.com.

Tiger Lily Caterers 4/30/2008: Listing #5198
Tiger Lily Caterers, one of Boston’s premier caterers, is seeking a sous chef to join their team. The ideal candidate should have a minimum of 2 years fine dining and catering experience and must be well-versed in the execution of banquet events. Candidates should be very passionate about food and cooking, with particular emphasis on method and technique. Candidates must work, direct, and delegate well under pressure, and possess strong organizational skills, and a positive work ethic. Tiger Lily works only with fresh, local produce and does not purchase pre made items. Tiger Lily is located in Beverly and caters elegant events at museums, universities, historical sites and private homes on the North Shore and Greater Boston. They offer competitive pay, benefits, two weeks paid vacation, a great schedule, and an amazing work environment.Forward a cover letter and your resume to Rhonda Smith at rhonda@tigerlilycaterers.com.

The Blue Room 4/30/2008: Listing #5196
The Blue Room in Kendall Square, Cambridge is looking to hire a full-time restaurant manager. They are looking for self-motivated, qualified individuals with at least 3 years management experience with good relationships and several references. Applicants should be responsible, professional, dedicated, detail-oriented, organized, have a positive attitude and most of all an interest in expanding their food and wine horizons. They offer a competitive salary, health insurance, Simple IRA, paid vacations and performance based incentives. Email resumes to liz@theblueroom.net or to nick@theblueroom.net.

South End Buttery 4/30/2008: Listing #5195
South End Buttery, one of Boston’s hottest bakery/cafés, is tripling in size and expanding its concept to include an exciting new dinner and full bar menu with specialty drinks. Awarded “Boston’s Best Cupcakes” by the Improper Bostonian and rave reviews in the New York Times for its delicious food, cupcakes and baked goods, the Buttery is now looking for a strong and experienced General Manager to lead the bakery/café and restaurant sales and customer service staff while working with the back-of-house team. The General Manager will be accountable for all front-of-house operations including supervising employees, order fulfillment, customer service and satisfaction, merchandising, controlling inventory, ordering, overseeing food safety and regulatory compliance and basic HR activities such as recruiting, hiring and retention. At least 2-3 years experience is required, preferably in an upscale, fast-paced dining establishment, and knowledge and passion for food required. They’re also hiring for a First Cook, Line Cooks, Bakers, Servers, Bartenders and Host/Maître’ d to join Chef de Cuisine Carolyn Fitzpatrick’s passionate and dedicated team. Work with Chef Fitzpatrick’s cutting edge cooking techniques and skills on an exciting new concept for the South End. Ideal candidates are career-motivated, reliable team players with excellent interpersonal and communication skills and multi-tasking abilities, and at least 2-3 years of experience working in an upscale, fast-paced, high-volume dining establishment, bakery/café or catering operation. Bakers will need to be familiar with basic pastry techniques and procedures, possess good communication skills and have the ability to work independently. Responsibilities will include daily scratch production (muffins, cookies, cupcakes, cakes and other assorted pastries) and finishing work. Cooks, servers and bartenders must have at least 2-3 years experience, preferably in an upscale, fast-paced environment. Candidates for all positions must be highly knowledgeable and passionate about food and wine. Competitive wages and great benefits include health, dental and vision plans, vacation time and opportunity for advancement in their growing company.  Salaries are commensurate with experience and very competitive. South End Buttery is an equal opportunity employer and committed to a diverse workplace. Email resumes to Richard@SouthEndButtery.com and for more information about the restaurant, check out their website.

Persephone 4/29/2008: Listing #5194
Persephone is searching for talented, dedicated cooks for lunch and dinner positions. Candidates should be self-motivated with a desire to grow every day, work with local, sustainable products and try to produce great, simple food. For consideration, send resumes to persephonejobs@gmail.com.

OM Restaurant | Lounge 4/29/2008: Listing #5193
OM Restaurant | Lounge, winner of Esquire's hot new restaurant of the year in 2006, is looking for a pastry chef and line cooks. They offer competitive wages and benefits as well as a friendly work environment. Stop by the restaurantat (92 Winthrop Street in Cambridge) weekdays from 3:00-5:00pm.

Myers & Chang 4/29/2008: Listing #5192
Myers & Chang, the hippest hot spot to recently hit the South End is seeking experienced, multi-talented people to join their service team. Candidates should be enthusiastic, energetic and ready to work hard with a very dedicated and talented staff. They have a variety of front of the house positions, severs, bartenders, cashiers and hosts. Currently they are seeking individuals who would be willing to learn the various roles en route to taking on the role of server.  The pace is fast, the décor and attire are laid back and casual, while the product and service are top notch. The style of service lies somewhere between funky Asian diner and upscale dining room, free of pretension though knowledgeable and well prepared.  If you think this sounds like a good fit then by all means do not hesitate. You must be able to work 25+ hours per week. Respond with a resume and brief letter to ian@myersandchang.com.

The Liberty Hotel 4/29/2008: Listing #5191
The Liberty Hotel, once the storied Charles Street Jail, is seeking a dynamic and highly motivated individual with proven leadership skills to assist in guiding their culinary efforts as Executive Sous Chef. The Liberty Hotel welcomes guests to Boston with the spirit of a landmark liberated following an extensive $120 million acquisition, renovation and construction process. Perfectly situated in the heart of Boston, The Liberty Hotel is located on Charles Street, at the foot of historic Beacon Hill, just a footbridge away from the Esplanade with its wealth of outdoor recreation. The Executive Sous Chef will be responsible for assisting the Executive Chef in the smooth operation of the kitchens, taking particular responsibility for banquets with help overseeing room service and main kitchen. The position is responsible for menu compilation, training, food production, pass service standards, goods receiving and ordering, as well as hygiene and sanitation. Candidates will be involved in preparing, cooking and presenting food in accordance with productivity standards and cost controls; work closely with the Culinary and Catering teams in evaluating service, food quality and improve operational efficiency; monitor the cleanliness and upkeep of the kitchen and the equipment; insure positive customer and employee relations. Be part of a truly engaged and productive workforce and help insure that the hotel is an Employer of Choice. Candidates with at least 6 years of progressive experience in a hotel or related field to include 2 years of previous Sous Chef experience are preferred. Candidates must be capable of producing a consistent product to meet and exceed guests' expectations; possess in-depth skills and knowledge of all kitchen operations; and possess the skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge. Submit your resume by email at jobs@libertyhotel.com

Gaslight Brasserie 4/29/2008: Listing #5190
Gaslight Brasserie, in Boston’s South End, seeks an experienced professional sous chef to join their culinary team. Above all, candidates must be passionate about proper cooking techniques and French food. Candidates must be able to multi-task, lead, guide and assist in maintaining all aspects of a kitchen operation that produces food for two venues for 20 hours a day. Candidates must be able to work weekends and late nights. In return for all this hard work Gaslight offers a truly great and creative work environment, competitive pay and outstanding benefits. Interested candidates should email their resumes to kitchen@gaslight560.com.

The Pearl & The Boarding House 4/28/2008: Listing #5189
Build your resume this Season on Nantucket Island. Awarded the 2007 ‘Best Seafood Restaurant In New England’ by Boston Magazine’s New England Travel & Life, The Pearl and The Boarding House restaurants have a sixteen year history of award-winning creative cuisine. They have select positions available for line cooks and a pastry chef for the 2008 season (May - October). They're seeking passionate professionals with the desire to gain exceptional experience on a beautiful island. Staff housing is available. Work hard with a great team and have an amazing summer. Email your resume to info@boardinghouse-pearl.com.

Great Bay 4/28/2008: Listing #5187
Great Bay is looking for full time reservationists. The right candidate is available days and/or evenings, five days a week and will be accountable for all aspects and organization of a front of house position. Great Bay is an upscale modern seafood restaurant so it is mandatory for the host/hostess to understand the professional presentation that is demanded and necessary for this position. They  are looking for someone with professional and accurate phone etiquette, who is poised, resourceful and authentically kind. To apply, send your resume to jhenson@hotelcommonwealth.com.

The Beehive 4/28/2008: Listing #5185
The Beehive is seeking an experienced maitre d'/front of house manager with loads of verve and personality, intelligence and the ability to interact personably and professionally with the Beehive's sophisticated clientele. Candidates should have at least five years of managerial experience in fine dinning establishments. The Beehive is an underground Bohemian eatery and bar with cutting edge live music and serious food (300+ capacity). Flexible schedules and shifts. Send your resume to jack@beehiveboston.com.

Toro 4/28/2008: Listing #5184
Toro, Ken Oringer's busy South End tapas restaurant,  is seeking a dining room manager. Candidates must have a minimum of 2 years restaurant experience and must be professional, self-motivated with a positive attitude and an interest in Spanish cuisine and wine. The position requires the ability to handle high-pressure situations with ease; engage guests and staff; and enjoy the hustle of a busy restaurant. Candidates ust be available nights and weekends. The position offers a competitive salary and health benefits. Email your resume to Alyssa at tororestaurant@gmail.com

Toro 4/28/2008: Listing #5183
Toro, Ken Oringer's award winning Spanish restaurant/tapas bar in Boston's South End looking for chef de cuisine. The ideal candidate is enthusiastic, organized and quality-driven. To apply, send your resume to celinegould@yahoo.com.

Flour Bakery + Café 4/28/2008: Listing #5182
Flour Bakery + Café is looking for an experienced pastry cook to join their growing team. Applicants should be enthusiastic about scratch baking, organized and clean, able to work independently, hard-working, and available for early morning shifts. You will learn everything from breads to cakes to tarts to cookies. They offer competitive wages and great benefits and a really supportive and fun work environment. Interested bakers should contact Nicole at nicole@flourbakery.com.

Sandrine's 4/28/2008: Listing #5181
Full time experienced pastry chef needed for busy Harvard Square Bistro. Email your resume to sandrinesbistro@aol.com or apply in person at Sandrine's Bistro 8 Holyoke Street Cambridge

Blue Ginger 4/28/2008: Listing #5180
Blue Ginger is expanding and they're looking for a pastry cook to add to their team. Candidates must be flexible, willing to work days and/or nights and will be expected to assist in pastry and bread production, as well as dinner service. Serious applicants only. Experience is preferred. To apply, email your resume and cover letter to annie@ming.com or fax it to 781.283.5772 attn: Michele Fadden. Attachments will not be opened.

Centre St. Cafe 4/25/2008: Listing #5178
Centre St. Cafe, a small, vibrant, creative restaurant located in Boston's Jamaica Plain neighborhood, is looking for a full time sous chef. They feature an eclectic, from-scratch menu specializing in locally raised produce, meats and dairy products. They work closely with several Massachusetts farms and you will have the chance to work with some really beautiful food. They are looking for a mature, dependable, neat, fast and organized person – someone who is creative but also able to take direction well and who is passionate about food. They are also looking for a full time line cook. Salary will be commensurate with experience and there’s room for advancement for the right candidate. To apply, call Felicia at 617.435.1946 or email your resume to Felicia.Sanchez@Comcast.net.

Henrietta’s Table 4/25/2008: Listing #5177
Henrietta’s Table prides itself on "Fresh from the Farm and Honest to Goodness Home Cooking." Chef Peter Davis and his staff are committed to finding the best regional and organically grown produce, not only to support the local farmers and community, but to bring award-winning dishes to guests.To apply, submit your resume to amela@charleshotel.com.

Host (Full Time) - Must be friendly and outgoing. Must have excellent computer and communication skills. Previous host experience required. Must be able to work days, nights and weekends.

Cook II (Full Time): Candidate must have 1-2 years of experience in a scratch kitchen in a high volume restaurant or hotel. Culinary degree desirable. Banquet experience a plus. The ability to work early mornings, evenings, weekends and holidays required.

Dining Room Attendant - Must have a minimum of two years customer service experience. Must be able to lift, push and pull up to 50 lbs. Weekends and nights are a must.

Assistant Pastry Chef - Ideal candidate will have at least 2 years previous experience as pastry chef in white table cloth restaurant. Candidate must have the ability to supervise staff and posses love and passion for the business. Must be innovative, creative and effective in menu development. Strong team building and communication skills required. The ability to work a flexible schedule required.

Server - Previous server experience is required. Candidates must posses a friendly and professional demeanor. Wine knowledge is a plus. Candidates must be able to work in a fast paced environment. Previous hospitality experience is preferred.

Noir 4/25/2008: Listing #5176
Noir at the Charles Hotel is looking to fill a few positions. To apply, submit your resume to amela@charleshotel.com.

Lounge Supervisor - This position is responsible for monitoring the lounge throughout hours of operation to provide high level of quality service. Must have a minimum of three years bartender experience and two years supervisory experience. Must have excellent communication and computer skills. Strong problem solving skills and leadership skills required.

Cocktail Server - Candidate must be personable, professional and outgoing. Food and wine knowledge is preferred. Must have previous server experience in a similar environment.

Lucca 4/24/2008: Listing #5175
Lucca in the North End is looking for full time experienced waitstaff. They are a high-volume restaurant heading into their busy summer season and they need strong individuals to round out their current staff. To be considered, candidates must have had at least 3 years in fine dining. Italian food and wine knowledge is a must. Forward your resume and references to luccaboston@aol.com. Interviews are by appointment only. They're also looking for culinary professionals to join their kitchen team. To apply for back of house jobs, send your resume to drossie@gmail.com.

Ten Tables 4/24/2008: Listing #5174
Ten Tables is seeking a dining room manager. Candidates must have a minimum of 3 years in the restaurant industry. The position offers a competitive salary and flexible hours. Applicants should send resumes to kristakranyak@mac.com.

Ashmont Grill 4/23/2008: Listing #5172
The Ashmont Grill, one of boston's premier neighborhood restaurants, is seeking sous chefs and lead line cooks for immediate openings. They have full time day and evening positions available, and are in need of strong leadership on both lunch and dinner. Applicants should have prior upscale/fine dining experience, a passion for food and demonstrated ability to manage a team in a fast-paced, quality-driven environment. The Ashmont Grill
features a constantly evolving, diverse menu of seasonal and local
products and contemporary american cuisine. They offer excellent
compensation, a great work environment and mutltiple advancement
opportunities for the right people. These are excellent positions for aggressive, career oriented culinarians. They are opening a new
restaurant in July 2008 so this is a great time to get on board.
Candidates should respond with resume and references to
samputnam@gmail.com.

Finale 4/23/2008: Listing #5171
Finale Desserterie is seeking a general manager for their Boston location. The general manager is responsible for all food service and financial operations of the location. Qualified candidates must have a minimum of a Bachelor’s degree in restaurant management, culinary arts or related fields, and at least five years of experience in restaurant management. Send your resume to apply@finaledesserts.com or mail it to the attention of Stefanie at 1 Columbus Ave, Boston Ma 02116.

Oleana 4/23/2008: Listing #5170
Oleana in Cambridge is hiring for a full time experienced line cook or rounds cook. Join chef Ana Sortun’s team to learn a different twist on Mediterranean food. Email your resume and references to info@oleanarestaurant.com.

Pigalle 4/23/2008: Listing #5169
Pigalle, an acclaimed fine dining restaurant in Boston, seeks front waiters for 4-5 shifts per week. They are a hospitality-driven restaurant and are looking for cordial, sincere, professional and responsible individuals. Integrity and hospitality must be your highest values in order to work for them. You must have at least 2 years fine dining experience as front waiter or captain. Email a cover letter and resume including references to psandm@hotmail.com. Resumes sent without a cover letter will not be considered. Drop-bys are strongly discouraged.

Pigalle 4/23/2008: Listing #5168
Pigalle has a very unique opportunity available for a bartender/ wine manager. They are seeking a bartender with knowledge and acute interest in French wine. The right candidate will have strong fine dining bar experience, as well as experience in ordering and inventory. The position entails 5 night bar shifts per week and additional hours for managing the wine/beverage program. This is an excellent entry level position for someone who has ambition towards a position as wine director or sommelier. You will be responsible for educating the entire front of house staff on liquor and wine and maintaining the wine list and the standards of quality that go along with both of those tasks. Email your resume and a cover letter explaining your qualifications and interest in this position to psandm@hotmail.com. Resumes sent without a cover letter will not be considered. Drop-bys are strongly discouraged.

Beacon Hill Hotel & Bistro 4/23/2008: Listing #5167
Beacon Hill Hotel & Bistro is looking for a bartender/server to join their team. The ideal candidate has one to two years of fine dining experience and strong food and wine knowledge. They have a great clientele which they're continuing to grow. Their kitchen is excellent and they're looking for someone who can match that. Drop by the restaurant, which is located at 25 Charles Street, to fill out an application or drop off a resume. You can also email your resume to jobs@BeaconHillHotel.com. Previous applicants - submit your resume again as contact information has changed.

Rialto 4/23/2008: Listing #5166
Located in the heart of Harvard Square, Rialto Restaurant offers regional Italian cuisine with a New England twist. James Beard award-winning chef and owner Jody Adams celebrates a different region of Italy each month with wine dinners, cooking classes, Sunday suppers, guest chef events and more. Both the menu and wine list change with the seasons and feature organic products as much as possible. Chef Adams has been praised for her creativity and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. Rialto is currently seeking both front of the house and back of the house candidates to fill several.  Qualified applicants should have a professional demeanor and a commitment to being a part of the dynamic Rialto kitchen team. Rialto offers a great benefit package, competitive wages and endless opportunity for learning and advancement. To apply, submit your resume to amela@charleshotel.com.

Host - Previous experience in a similar restaurant required. Candidate must have excellent communication skills, professional demeanor, and the ability to multi-task. The ability to work nights, weekends and holidays required.

Servers - They are looking for both full-time and part-time servers with previous experience in similar fine dining restaurants. Knowledge of and passion for food and wine is a must. Candidates must be gracious, professional, organized and able to multitask.  They are looking for experienced servers who are hospitality-minded, enthusiastic and are excited to work in a restaurant with a high service standard. Flexible work schedule is necessary, including the ability to work nights, weekends and holidays.

Bar/lounge server position - They are looking for both full and part-time bar/lounge servers. Previous bar and restaurant experience required. This is a great opportunity to be introduced to the world of Italian food and wine in a four-star setting. They provide weekly wine and food trainings. A keen sense of hospitality and service as well as flexible work schedule are necessary, including the ability to work nights, weekends and holidays.

Dining Room Attendant - They are looking for hospitality-minded individuals with restaurant experience to join the team in a server support capacity. Candidates must possess personable, professional and service-oriented demeanor with comfort in a fine dining atmosphere. The ability to work nights, weekends and holidays is required.

Cook I, II, III - They are seeking candidates to join their culinary team and prepare cuisine for their on site restaurant Jer-ne, light fare, afternoon tea in The Gallery Lobby Lounge, 24hr In Room Dining Service, plus catered events in the ballroom. You will be responsible for preparing all major food items (soups, roasts, sauces, and vegetables); maintaining control charts of all food items produced; opening and closing checklists and production of daily menu items. Candidates will maintain a high degree of cleanliness throughout cooking area and must be able to read and follow menus and recipes and compute basic mathematical calculations. A flexible schedule is required. Previous experience and a culinary degree is preferred. The pay rate is $15-17 per hour and benefits include health insurance (medical, dental and vision), vacation pay and sick pay.

Culinary Supervisor - They are seeking a Culinary Supervisor to be responsible for successfully supervising the work execution, menu development, cost control and employee relations for the kitchen. This individual is expected to be a team player who demonstrates a high degree of competency in their culinary expertise, leadership ability, customer focus and support and maintenance of all corporate and county food safety standards. At least three years of culinary experience is required, written and verbal communication skills are essential. Candidates must be available to work a flexible schedule. The pay rate is $18-19 per hour and benefits include health insurance (medical, dental and vision), vacation pay and sick pay.

dante 4/22/2008: Listing #5156
Restaurant dante is interviewing experienced evening line cooks.  We are looking to hire individuals who are excited to learn and grow with our growing company. This job offers competitive compensation and the opportunity to work alongside one of Boston's most exciting chefs. Please send a copy of your resume and a word about yourself to willfoden@gmail.com.

Barcelona Wine Bar 4/22/2008: Listing #5155
Barcelona Wine Bar, New England's most successful group of Spanish tapas restaurants is expanding. Positions open now - and more soon - for focused food and service professionals. Current positions are based in Connecticut. For more information, check out their website.

General Manager - They are looking for someone with great experience running high end, high volume restaurants. You must have a strong understanding of training, service, cost control and hospitality. This is in excellent opportunity, for the right candidate, to come work for a growing group of well regarded, high energy, hip restaurants. To apply, email your resume to scott@barcelonawinebar.com.

Chefs/Sous Chefs - Very competitive chef positions are available for those with a passion for working in detail-oriented, high-intensity kitchens. Superlative teaching and cooking skills and a strong understanding of managing labor and food costs are required. Cooking real food is fun. To apply, email resumes to: adam@barcelonawinebar.com.

BanQ 4/16/2008: Listing #5140
Newly opened BanQ restaurant in the South End is looking to fill some kitchen positions. They're currently hiring motivated, hard-working candidates to fill full time positions as sous chef, chef de partie, line cook, pastry assistant and dishwasher. Candidates who are ready to join the team at this fast-paced restaurant can email resumes to Chef@BanQRestaurant.com.

Davio's & Avila 4/16/2008: Listing #5139
Sister restaurants Davio’s and Avila are currently seeking a few dynamic experienced managers to join their family at of Boston Restaurants including their new Davio’s Patriot Place which is scheduled to open in July 2008. Enthusiastic, detail-oriented restaurant managers and event sales manager with high-volume fine dining experience are preferred. Knowledge of inventories, cost accounting, Micros POS, and Open Table will be helpful. Email or fax your resume to Eleanor Arpino at eleanor@davios.com or
617.357.1997. Health and dental benefits are available as are plenty of career advancement opportunities.

No. 9 Park 4/16/2008: Listing #5137
No. 9 Park is currently looking to fill a variety of positions. To apply, email your resume to info@no9park.com, or fax to 617.742.9993. They are also conducting open interviews on a walk-in basis on Fridays from 1:00-3:00pm. No. 9 Park is an equal opportunity employer.

Servers - This is a full-time position with benefits, including access to a fantastic wine program and the training that goes with it. Candidates must have a passion for food, wine and education, along with relevant serving experience.

Food-Runners and Busser – Candidates in this position will have first hand knowledge of the ingredients, cuisine, and execution of dishes in the No. 9 Park kitchen. Applicants must be willing and excited to learn about food, while cross-training on the floor as a busser. This is a great foot in the door at a growing company.

Reservationist - They are looking for someone cheerful and task oriented; capable of handling administrative tasks while warmly hosting a high volume of guests on the phone. Interest in fine dining and learning about the inner workings of a restaurant is a plus, attention to detail a must. This position is part time.

Manager - The ideal candidate will have a passion for food and wine, and a drive to educate and engage the team, guests, and the community. They are seeking a leader who will inspire and be inspired by a culture of food, wine, hospitality and the world outside restaurants. Come and help shape the identity of a thriving and growing restaurant group.

Prezza 4/11/2008: Listing #5105
Prezza, located in the North End is looking for a line cook for dinner shifts. Some experience is required. Send your resume to ajcaturano@aol.com.

Aura 4/10/2008: Listing #5104
Aura at the Seaport Hotel is looking for a Restaurant Manger. The manager is actively engaged in daily intricacies and the hands on aspects of the daily operation of the restaurant’s and in room dining meal services. Candidates will be expected to effectively partner with their culinary counterpart to provide guests with a memorable dining experience. Candidates should be passionate about providing exceptional guest service and provide an exciting, energetic, fun and professional place to work. For the full job description, click here. To apply, email your resume to jobs@seaportboston.com or fax it to 617.385.4993.

Columbus Restaurant Group 4/10/2008: Listing #5103
The Columbus Restaurant Group, owners of Mistral, Teatro, Sorellina, Mooo... and the newly opened L'Andana in Burlington are seeking an assistant to the pastry chef. Candidates should have a minimum of 2 years experience, a flexible schedule and be very passionate about pursuing a career in pastry. Send your resume to Mark D'Alessandro at mdale@mistralbistro.com. No phone calls please. 

Radius 4/9/2008: Listing #5101
Radius is looking to fill pastry positions. Please contact Patrick Connolly at pconnolly@RadiusRestaurant.com.

Pigalle 4/9/2008: Listing #5100
Pigalle, an acclaimed fine dining restaurant in Boston, is searching for an assistant general manager/wine &beverage director. They are a small, well-established restaurant with a focus on French cuisine and warm and refined service. This is an opportunity to be a part of a top Boston service and hospitality team. In addition, the chef/owner, Marc Orfaly is a Food & Wine Best New Chef winner and multiple-time James Beard Award nominee. The right individual will have a solid background in fine dining management. The position comes with a lot of autonomy, so the AGM must be organized, disciplined and efficient. He or she will answer directly to Kerri Foley, GM/owner and will be responsible for all day-to-day operations including HR, wine/liquor ordering, scheduling, payroll and floor management. One of the most important aspects of the job is maintenance of service standards. You must possess strong leadership skills and be able to confidently run the floor during service. The AGM must share a passion for warm, courteous, knowledgeable and technically sound service. In addition their next manager will be in charge of the 100+ bottle French wine list. Candidates should have a serious interest in wine and posess exceptional knowledge of the wines of France, as you will be responsible for staff education and selections for the list. Email your resume along with a brief description of your management values that qualify you for the position to psandm@hotmail.com. No drop-bys please.

The Beehive 4/9/2008: Listing #5098
Work at The Beehive, the most talked about places in town. Hone your cooking skills working a variety of stations including grill, sauté, garde manger and brunch. The Beehive is known for its eclectic menu designed by executive chef Rebecca Newell. Email your resume to Rebecca@behiveboston.com or fax it to 617.423.0096.

L'Espalier 4/9/2008: Listing #5096
L’Espalier is looking for restaurant professionals to join its team with the move to the Mandarin Oriental. Located in the Back Bay, L’Espalier specializes in sophisticated and modern New England-French cuisine, with an emphasis on artisanal and New England ingredients. They’re willing to train any strong candidate with solid restaurant experience. Positions are full time (40 hours per week) and compensation is competitive with benefits. To apply for any of the positions below, send a résumé and a letter of intent to jobs@lespalier.com.

Servers - Professional servers interested in expanding their food, wine, cheese and service knowledge.

Kitchen Staff/Cooks - Reliable kitchen staff willing to learn in an intense, fast-paced kitchen. 

Restaurant dante 4/8/2008: Listing #5095
Restaurant dante is looking for a pastry assistant to work closely with their pastry chef. They look for an individual who possesses good communication and organizational skills with a creative flair. Some experience is necessary but they'll train the right person. If this sounds like you, send your resume and a word about yourself to employment@restaurantdante.com.

Tangierino 4/8/2008: Listing #5094
Tangierino is hiring a floor manager, servers, bartenders and cocktail servers to cover shifts in their expanded restaurant. Interviews will be help Monday through Friday from 2:00-5:00pm at 83 Main Street in Charlestown. You can call 617.242.6009 for directions and any additional information.

Chillingsworth 4/8/2008: Listing #5093
Chillingsworth, Cape Cod’s most celebrated restaurant for more that 30 years is seeking enthusiastic, experienced and talented kitchen professionals to fill positions as sous chef, lead line cook, line cooks, pastry chef and pastry assistant. There are seasonal positions from mid-May to Thanksgiving weekend. Opportunities to express talent in an energetic atmosphere with a changing menu. Position improvements, pay increases during the season for quick learners. They're willing to help with winter seasonal employment for anyone willing to relocate. For more information about Chillingsworth check out their website. Send your resume and references to chef-owner Nitzi Rabin by faxing them to 970.479.6931 or emailing them to rabin@sprintmail.com. You can also call 970.479.7325.

Lineage 4/8/2008: Listing #5092
Lineage restaurant in Brookline is seeking an experienced sous chef to join their team. Canidates must have sous chef experience, the ability to run a kitchen in the chef's absence, hospitality skills, solid culinary foundation and be responsible and willing to work as much as needed to run a proffesional kitchen. This is a great environment for a self-motivated, reliable person to work with hands-on chef owner in a small kitchen. They offer competive pay and benefits.  Email your resume to jeremy@lineagerestaurant.com.

Sasso 4/7/2008: Listing #5091
Sasso is looking for a pastry plater/assistant, chef de partie and a pasta cook to join the team. To apply, send your resume to Anthony@sassoboston.com.

Restaurant Associates 4/7/2008: Listing #5090
Restaurant Associates is looking for experienced line cooks at their EF Education location. They’re looking for motivated and dedicated individuals who would like to grow within their company. The individual must have strong culinary knowledge and an understanding of the HACCP program. This job offers competitive compensation, full medical, dental and vision as well as a 401K plan. Send your resume and cover letter to cduddy@restaurantassociates.com.

The Blue Room 4/7/2008: Listing #5089
The Blue Room at One Kendall Square, is looking to hire a full time server to work 4 shifts a week including weekends and Sundays. They require 3 consecutive years of waiting experience in upscale, fast-paced restaurants. They're looking for people who will add to the already energetic and knowledgeable staff. Most of their servers have been with them for several years, and they're looking for another long-term hire. They have an extensive wine program and serve a menu that's diverse. They're looking for willingness to learn and excitement about food. Apply in person Monday-Sunday at One Kendall Square in Cambridge. Bring your resume.

Plum Produce 4/4/2008: Listing #5087
Barbara Lynch is looking for a motivated and passionate individual for a part time position at Plum Produce, her specialty produce shop in the South End. Qualified candidates should have retail and culinary experience and interest in produce, jam making and vegetable pickling. Position will entail approximately 20-25 hours per week and individuals should be available evenings and weekends. Candidates can email resumes to bmiller@thebutchershopboston.com. Plum Produce is an Equal Opportunity Employer. All positions are filled according to the requirements of the job and qualifications of the applicant without regard to race, religion, sex, sexual preferences or national origin.

No. 9 Group 4/4/2008: Listing #5086
The No. 9 Group, established by chef Barbara Lynch, includes acclaimed Boston restaurants No. 9 Park, B&G Oysters and The Butcher Shop, as well as Niche Catour, a full service catering company, Plum Produce and Stir. Exceptional food, inspired wine programs and gracious hospitality define The No.9 Group, which continually strives to set the highest standards in cuisine and service. The Butcher Shop (thebutchershopboston.com) is both a neighborhood shop and a cozy wine bar serving hand made charcuterie, antipasti and bistro-inspired dishes. They are currently interested in hiring an ambitious, intelligent and hardworking server with previous old world wine knowledge. The position is available immediately. Email resumes to bmiller@thebutchershopboston.com, no phone calls please. The Butcher Shop is an Equal Opportunity Employer. All positions are filled according to the requirements of the job and qualifications of the applicant without regard to race, religion, sex, sexual preferences or national origin.

Oleana 4/3/2008: Listing #5085
Oleana is accepting resumes for the 2008 patio season. They are looking for servers and bussers. Candidates will have a set schedule of 4-5 shifts, including weekends. Training and first shifts will start the first week in May. For consideration, email your resume with references to theresa@oleanarestaurant.com.

Servers - They’re looking for servers who have been trained in fine dining to execute friendly and knowledgeable service in a face paced setting.  Must be extremely knowledgeable and passionate about food and wine and able to work in a team environment.   Potential to remain as a full-time server after patio season exists.

Busser - Candidates must be quick, neat, personable and able to multi-task; this is a physical job. Potential to cross-train as food runner. Previous restaurant experience is beneficial, but not required. 

Grotto 4/3/2008: Listing #5084
Grotto is looking for an assitant sous chef or a dependable, hard-working line cook to join their team. They are also looking for a chef de cuisine. Email your resume to GrottoRestaurant@aol.com.

Royal Sonesta Hotel 4/3/2008: Listing #5083
The Royal Sonesta Hotel boasts a five star banquet operation with 22,000 square feet of function space featuring floor to ceiling views of the Charles River. Banquet revenues alone exceed $5 million. For more information about either of the positions below, contact
Nancy Noj at: nnoj@sonesta.com. You can learn more about Royal Sonesta hotels on their website.

Executive Sous Chef - Candidates will assist the Executive Chef in the day-to-day kitchen operations, with a strong emphasis on Banquet kitchen operations. This person will be responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation and presentation of all menu items and proper handling and storage of all food items is in accordance with hotel standards and sanitation and health regulations. Candidates will be expected to coordinate the purchase of all food, develop menus and maintain approved food costs and labor costs.

Banquet Chef - Candidates will be responsible in the production and execution of all banquet functions. This individual will provide and maintain high quality standards and procedures in preparing and serving all banquet food. The Banquet Chef must maintain these standards while controlling food and labor costs, developing and training the banquet staff, and fostering positive relationships with internal and external customers.

Fifty-Six Union 4/1/2008: Listing #5079
Fifty-Six Union on Nantucket is looking for 1 to 3 rounds cooks to work on the line starting somewhere between mid April and mid June. A minimum of 2 years experience in a fine dining (hot line) atmosphere is required. Only serious candidates with knowledge of grill work, saute and expediting need apply. Candidates must be capable of working well with others to complete orders in at timely efficient manner. The ability to direct and train others is a plus. A culinary degree is also a plus but not necessary. Proper temping of proteins, fabrication and portioning of soups, sauces etc. will be required. Candidates should be creative self-motivated, clean, reliable and organized. There's potential for advancement to sous chef for the right person. Pay is competive depending on talent and the ability to take on responsibilities. Partial health insurance after 90 days.
Housing available at a reasonable cost. One of the positions (possibly two) is year round and one is seasonal through October. To apply email resumes to the attention of Peter Jannelle at fiftysixunion@comcast.net.

Pigalle 4/1/2008: Listing #5075
Award-winning chef Marc Orfaly is hiring talented line cooks and a sous chef to join his Pigalle team. These positions are full-time, in a fast-paced yet detail-oriented kitchen. Email a cover letter and resume including references to psandm@hotmail.com. Resumes sent without a cover letter will not be considered. Drop-bys are strongly discouraged.

Line Cooks - This position is wonderful for someone looking to truly refine their skills. Fine-dining experience is a definite plus, but a strong work ethic and a desire to push oneself is most important.  Line cooks work close with Chef Orfaly, as well as the rest of the restaurant team. 

Sous Chef - You would be in constant contact with Chef Orfaly, and be relied upon to see that everything runs smoothly in Chef's presence or absence. You would earn the right to help design menus, while continually being expected to lead the kitchen. Other duties, such as taking care of ordering and inventory, and educating the FOH staff on new menu items, would be required. Fine-dining experience a definite requirement. A good attitude and desire to teach and lead is preferred.

Harvest 4/1/2008: Listing #5074
Harvest in Cambridge is looking for dining room manager with at least three years of fine dining management experience. The ideal candidate will be outgoing, organized, detail oriented and takes pride in their work and themselves. Candidate must be dedicated to making guests happy and to being part of a team that takes hospitality seriously. Strong knowledge of food, wine and spirits are a plus but not a prerequisite. Harvest offers competitive pay, benefits, transportation stipend and bonus incentives.Email your resume to General Manager, Ivan Law at ilaw@harvestcambridge.com.

Azure 3/31/2008: Listing #5072
Azure at the Lenox Hotel is looking for full-time cooks with a minimum of 2 years experience on the line. Cand