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!

Museum of Fine Arts 7/8/2008: Listing #5407
The Museum of Fine Arts is currently looking to fill positions in its Banquet Department for the upcoming season. Both cook and sous chef positions are available. Competitive pay, benefits, and 401K offered to full time employees. This is a chance to work with a top banquet chef classically trained in Europe, and to learn a new facet of the industry. Two years kitchen of experience is required; previous banquet experience is a plus but not required. Forward your resume to jkelly@mfa.org or mkoffman@mfa.org.

Olives 7/8/2008: Listing #5406
Olives in Charlestown is looking for a qualified line cook. Candidates for this position should be well-organized, high-energy and ready to embrace a commitment to excellence. Candidates should possess discriminating attention to detail as well as quality control. The hourly wage is $13-16 depending on experience. To apply, send your resume to jbrenner@ToddEnglish.com.

Tip Top Café 7/7/2008: Listing #5405
The Tip Top Café in White River Junction, Vermont is searching for a new chef/owner. The professionally designed, 90-seat restaurant has polished concrete floors, copper countertops as well as a popular patio located in a refurbished bakery warehouse. The business features strong, profitable sales, reasonable rent and utilities, and year-round business as it's just minutes away from Dartmouth College and major ski areas. Fore more info write to tiptopcafevt@yahoo.com.

Marco Cucina Romana 7/7/2008: Listing #5404
Marco Cucina Romana, chef  Marc Orfaly's award winning North End restaurant, is now interviewing servers. They are looking for a food and wine-loving professional who is energetic and upbeat. You must be able to give efficient, sincere and courteous service.  Applicants are encouraged to have fine dining experience and a strong foundation of food, cordials and wine knowledge.  This position is full time with a strong emphasis on the weekends. Submit your resume by email to info@marcoboston.com.

Bonfire 7/7/2008: Listing #5403
Todd English’s Bonfire Steakhouse is looking for an Executive Sous Chef. Qualified candidates must have 3 years supervisory experience in a fine dining kitchen, knowledge of cost control, labor productivity, and strong management skills. A culinary degree is preferred; ServSafe Certification is required. Excellent benefits. Apply online at www.starwood.jobs/bostonparkplaza.

Temple Bar 7/7/2008: Listing #5402
Temple Bar in Cambridge is looking to hire a part time pastry assistant to work approximately 30 hours per week. Candidates will be responsible for preparation and plating. Night and weekend availability is required. Some experience is ideal but they are willing to train the right candidate. Email MegMcGarry33@Yahoo.com.

Mare 7/7/2008: Listing #5401
DePasquale Ventures owner Frank DePasquale is seeking experienced line cooks in one of his award winning restaurants. Mare is no stranger to Boston and some of the best awards in the industry.  Executive Chef Chris Pauls, formerly of Picasso’s in the Bellagio in Las Vegas, is seeking hard working individuals who are willing to learn and grow with the company. They are preparing for another busy summer in the North End. Email resumes and references to Amanda@dventures.net.

The Danforth 7/3/2008: Listing #5400
The Danforth, a nine room Inn with a 37 seat restaurant space, and a robust wedding and private events business is looking for someone to lease their restaurant and dining space. Permitted for 7 nights a week and a Sunday brunch dining, the restaurant is situated in an 1823 Old Port Mansion in the affluent West End residential district – a great walking location for seasonal traffic. The restaurant boasts wood burning fireplaces in the dining room, and was named Portland’s Finest Small Hotel by Downeast Magazine in 2003 and honored by Maine Preservation for its historic restoration. Candidates should have a passion for excellence, experience, commitment, references and financial ability. Send a letter of interest and your current resume to Barbara Ward at parker_1@hotmail.com or fax them to 207.879.8754 with the word “Chef” in the memo or subject line. No phone calls please. Take a look at The Danforth website for more info.

Grotto 7/2/2008: Listing #5399
Grotto on Beacon Hill is looking to hire an experienced full time server. The ideal candidate has at least one year of experience and decent wine knowledge. Stop by from 3:00-5:00pm Monday through Friday at 37 Bowdoin Street or email your resume to GrottoRestaurant@Hotmail.com.

Tavolo 7/2/2008: Listing #5398
Tavolo, a new Italian restaurant by Chris Douglass opening soon is looking to fill a variety of positions. Be part of a great team within an expanding restaurant group at their new restaurant in Peabody Square (Red Line, Ashmont T-Stop) in Dorchester. They're looking for talented, dedicated professionals seeking to learn and grow with the company. Email your resume along with a cover letter, your availability and any references to tavolojobs@gmail.com for consideration. Full and part-time positions available, competitive wages, benefits and flexible schedules to be offered. Tavolo is an Equal Opportunity Employer.

Sous Chef - Candidate must be deeply committed to cooking the best food possible and willing to work hard to make that happen. Dedication, reliability and consistency a must. Previous management experience is preferred but talented line cooks ready to take the next step are encouraged to apply. fine dining experience a plus.

Line Cooks- Seasoned cooks and novice (recent grads or those with at least a year of restaurant experience) are encouraged to apply. Pasta and/or pizza experience is a must for the more qualified candidates. Cooks can expect to be responsible for everything on their stations, to learn and grow as a cook, and have fun doing it. Only serious professionals looking to cook really good, simple food please.

Bartenders - Experienced, dynamic individuals with great personalities and the ability to give great service only. Make the bar yours, build a clientele and make money in a casual, fun atmosphere. They're looking for a team player willing to be part of the family and someone willing to go the extra mile for customers and fellow employees.

Servers - Seeking experienced, motivated individuals to serve in a fast-paced, exciting new restaurant. Must be able to provide great service, work well with others and enjoy being part of a team oriented, community-minded restaurant group in an up and coming neighborhood.

Host - Seeking a warm, enthusiastic and friendly individual for full or part-time position. Must be able to relate to a diverse customer base. Position may include phone service as well. Strong communication skills will help you to be successful.

Boston Renaissance Waterfront Hotel 7/1/2008: Listing #5397
The Boston Renaissance Waterfront Hotel is in search of talented people to join their staff. They’re now hiring for Full-Time Cook I. This person produces all hot and cold food items for use in the restaurant, ensuring that all are prepared according to the Company's standards and specifications; maintains a high level of sanitation and safety throughout the cooking area; and must be able to follow recipes and compute basic mathematical calculations to determine quantities needed. A culinary degree is preferred. The position requires the availability to work a flexible schedule. To be considered for this position, apply online to http://greatjobs.marriott.com or http://trabajos.marriott.com and enter 02210 zip code. The excellent benefits package for full-time positions includes medical, dental, vision, profit sharing, tuition reimbursement, career advancement and room discount. Experience the success of an inclusive work environment at Marriott where they support your growth and celebrate your unique contributions. 

Sixty2 on Wharf 7/1/2008: Listing #5396
Sixty2 on Wharf, a Mediterranean bistro with an emphasis on Italian
cuisine in Salem, is looking for line cooks and a pastry cook. The
positions are full time and experience is preferred but they'll train the
right person. They're a small scratch kitchen with plenty to teach and a great vibe and atmosphere. They've been open for four months and this is a great opportunity to work in a startup where you can make a real difference. Contact Tony at abettencourt@62onwharf.com.

Turner Fisheries 7/1/2008: Listing #5395
Turner Fisheries, located in the Westin Copley Place Hotel, is looking for a full time server and a full time busser who are able to work a flexible schedule. Any hotel can offer you a job. But Westin proposes a gratifying career as distinct as their reputation. Through experience, training and strategic career development, associates are inspired to achieve their goals while positively impacting the lives of guests and coworkers. Their roles are as important as they are rewarding. At Westin you can learn, grow and succeed. Exceptional benefits, great pay, training and perks provide the basis for a renewing work experience. Be inspired to be your best.  Apply online at www.westin.jobs/copleyplace.

Rocca Kitchen & Bar 6/30/2008: Listing #5394
Rocca Kitchen & Bar is looking to extend its management team. Candidates should have a minimum of 2 years experience in restaurants or hotels; competency with basic office skills including Microsoft Word, Excel, and Outlook, and Micros systems; strong organization multi-tasking and communication skills; and a warm personable demeanor with enthusiasm for guest relations. This is an exciting opportunity to work with industry leaders Michela Larson and Gary Sullivan. Rocca is located in the South End on Harrison Avenue and features the dynamic cuisine of the Italian Riviera from Chef Tom Fosnot. The food captures the freshness and simplicity of the region, as well as its influences from both land and sea. Forward resumes to gary@roccaboston.com. 500 Harrison, LLC is an equal opportunity employer.

Rocca Kitchen & Bar 6/30/2008: Listing #5393
Rocca Kitchen & Bar is looking for a part time reservationist and a part time or full time host. Candidates should have some previous restaurant experience, a familiarity with Open Table, and good organizational skills. They are also looking for a guest oriented and personable demeanor, a well groomed and professional appearance, and the ability to multi-task in a fast paced environment. Basic benefits are available to all full time employees and paid vacation for entire staff. Forward your resume to gary@roccaboston.com or stop in at 500 Harrison Ave. on Monday through Friday between 2:00 and 4:00pm. 500 Harrison, LLC is an equal opportunity employer.

The Fireplace 6/30/2008: Listing #5392
The Fireplace in Washington Square is looking for a part time weekend sous chef to join their team. To apply, email your resume to chef-owner Jim Solomon at jsolomon@fireplacerest.com.

Lumiere 6/30/2008: Listing #5391
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.

Persephone 6/30/2008: Listing #5390
Persephone is searching for talented, dedicated cooks for lunch shifts. 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.

Masa Restaurant 6/30/2008: Listing #5389
Masa Restaurant is growing and they're looking to add energetic, skilled line cooks to their team of professionals. Experience in garde-manger, sauté and/or grill is essential, as is a strong work ethic and a positive attitude. Experience in Southwestern and Latin cuisine is also a plus. Compensation is competitive and there's room for advancement for skilled and motivated individuals (as the company grows and opens new locations. Qualified applicants should submit their resume via email to masarestaurant@hotmail.com or stop by the restaurant at 439 Tremont in Boston’s South End.

South End Formaggio 6/30/2008: Listing #5388
South End Formaggio, an award-wining specialty food store in Boston’s South End is looking for an experienced cook. If you are tired of restaurant hours, this could be the job for you. Work with high quality ingredients, be creative and have your nights free. You will be in charge of ordering, crating and executing daily prepared foods for a busy take-out crowd. They use all hormone free meats and organic vegetables whenever possible. Applicants must be able to work with others, be organized, energetic and able to communicate – there is some customer contact. This is a full time position Tuesday through Saturday from 6:00am until 3:00pm, with benefits. To apply, email your resume to heather@SouthEndFormaggio.com.

Tremont 647 6/27/2008: Listing #5387
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, a part time host position and a busser 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.

The Blue Room 6/26/2008: Listing #5386
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.

Marliave 6/26/2008: Listing #5385
Marliave, a Boston institution on Bosworth Street in Downtown Crossing, is re-opening in July and currently hiring for front- and back-of-house positions including assistant managers, sous chefs, wine director and head servers. To apply, email your resume to Grottorestaurant@aol.com.

Salts 6/26/2008: Listing #5384
Chef Gabriel Bremer, a 2007 Food & Wine Best New Chef, is seeking professional, full time servers with at least three years of fine dining experience. Call Analia or Gabriel at 617.876.8444 or fax your resume to 617.661.8198. You can also take a look at their website for more information about the restaurant.

La Morra 6/25/2008: Listing #5383
La Morra, a Northern Italian restaurant on Route 9, is looking for an experienced line cook. Work alongside the chef/owner of this well established restaurant in Brookline Village just steps off the green line with plenty of easy parking. You’ll get to be creative, come up with menu ideas and take ownership of your job. Shifts start at 2:30pm and 2:00pm on weekends. The position is full time – approximately 40 hours per week. To apply email your resume to josh@lamorra.com.

Lucky’s Lounge 6/25/2008: Listing #5381
Executive Chef Mike Brucklier of Lucky’s Lounge in South Boston is now hiring full time experienced line cooks to join his Culinary Team. Lucky’s offers award winning creative American comfort foods in a hip atmosphere considered to be the “den of cocktail cool.” Some daily responsibilities include: prep and set-up for brunch, lunch and dinner menu items and specials using standards and plating guide specifications; working the line; creating menu specials; and maintaining organization, cleanliness and sanitation of work areas and equipment. Candidates must have at least 1 year of line experience, a team player attitude, the ability to read and follow menus and recipes and solid communication skills. To be eligible for this position, candidates must be U.S. nationals or have existing U.S. work authorization.  A culinary degree is preferred but not required. Line cooks are paid $12-14 per hour (depending on experience), The position offers medical and dental benefits, company discounts and great growth opportunities. They’re also looking for part time prep cooks at $10-11 per hour. To apply, email your resume to GHamm@Lyonsgroup.com or apply in person at: Lucky’s Lounge, located at 355 Congress St. in South Boston.

Ashmont Grill 6/25/2008: Listing #5380
The Ashmont Grill, one of Boston's premier neighborhood restaurants, is seeking a lead lunch cook/daytime sous chef for immediate hire. This position is responsible for setting up and producing the lunch menu, preparing stocks, soups and other bulk items for the kitchen as a whole, and creating daily specials and menu items for lunch. Applicants should have prior experience in an upscale/fine dining setting as a sous or lead line cook, a passion for food, and the ability to produce a consistent product in a fast-paced, quality-driven environment. This is a great opportunity for someone with strong skills who wants a full time, Monday through Friday, daytime position. 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. Candidates should respond with resume and references to samputnam@gmail.com  for immediate consideration.

Harvest 6/25/2008: Listing #5379
Harvest in Cambridge is seeking a professional line cook. They are looking for a strong team player to join their team of motivated and talented cooks. Line cooks will work closely with Executive Chef Mary Dumont, a Food &Wine Best New Chef, and her team of dedicated sous chefs. The ideal candidate has at least 5 years fine dining experience and a flexible schedule since the position requires evening and weekend availability. Benefits will be available to qualified candidates. Email your resume with current references to chef Dumont at mdumont@harvestcambridge.com.

The Blue Room 6/25/2008: Listing #5378
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.

dbar 6/24/2008: Listing #5377
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.

Big Time Boston 6/23/2008: Listing #5375
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. Estragon, a 1930s style tapas bar – think old-school chic – with a 17-seat bar, a salon-style lounge, and communal tables, is looking for hardworking, attentive and detail-oriented line cooks. Candidates must be willing to learn and excel at all stations. This is a fantastic opportunity to learn about Spanish cuisine. They're also looking for a qualified sous chef to work with the chef on menu creation, food costs and kitchen management. A position of responsibility; there’s room for career advancement for the right individual. Passion and dedication a must. 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.

Via Matta 6/23/2008: Listing #5374
Via Matta is looking for talented line cooks. Learn about the simplicity and elegance of regional Italian cooking under the guidance of chef Michael Schlow (co-owner of Radius and Great Bay) and his highly motivated kitchen team. Line cooks must be responsible, organized and able to demonstrate a love for what they do. They invite strong candidates to do a day-long stage and enjoy a tasting of the menu. Send your resume with contact information to mikep@viamattarestaurant.com.

The Spiced Pear Restaurant 6/23/2008: Listing #5373
The Spiced Pear Restaurant, recently awarded 4 stars by Rhode Island Monthly, is looking for a passionate and driven sous chef to complement their team in The Chanler Hotel, an elegant 20-room boutique hotel situated atop the famous Cliff Walk in Newport, RI. The ideal candidate has 4-5 years progressive experience in a high quality operation with experience in all new and classic culinary techniques Candidates must be able to articulate and demonstrate their dedication and ability to work in a winning team-oriented environment. They’re seeking that rare individual who wants to work with the best ingredients and showcase their talents as a culinary team leader. The team is driven to be the best at each and every task they perform in the kitchen using most exceptional food possible and the highest quality ingredients in the world. They are looking for a professional of this caliber. As sous chef, candidates will be expected to participate, coordinate, lead by example, direct and administer all phases of the culinary department food production in order to maximize profit and maintain high standards and quality for the pastry shop. A minimum of four years in fine dining cooking is required, and a degree from a post-secondary culinary arts program is preferred. A basic culinary skills test and tasting will be administered as part of the interview process. This position reports to the executive chef. The hotel offers a competitive salary with benefits that include medical, dental, vision insurance - vacation days/personal days/sick days, discounts (on dining, and room nights), daily staff meal, dry cleaning of work clothing. They're also looking for a line cooks to add to their team. To apply, forward your resume with references and salary requirements to kketchum@thechanler.com. For more information about the restaurant, check out their website.

Back Bay Restaurant 6/23/2008: Listing #5371
An upscale Back Bay restaurant is looking for a bartender to pick up two shifts per week. To apply email your resume to helpwanted@BostonChefs.com with the word bartender in the subject line.

Sasso 6/23/2008: Listing #5370
Sasso is looking for a pastry chef and a chef de partie to join the team. To apply, send your resume to Anthony@sassoboston.com.

Tastings Wine Bar and Bistro 6/23/2008: Listing #5368
Tastings Wine Bar and Bistro at Patriot Place is hosting a job fair for all hourly positions. Set to open in Mid August, Tastings Wine Bar and Bistro is a comfortable, upscale establishment, offering wines from around the world and an inspired menu of small plate creations. They promote a great work environment, a sense of community, and are dedicated to introducing the public to the world of a creative Chef and a beautifully different and inspiring list of wines. They are now recruiting for all hourly positions and Front of House Management staff. If you want more than a job and more of an experience, swing by the job fair on either Thursday, June 26th between 1:00 and 8:00pm or Friday, June 27th between 10:00am and 4:00pm. The job fair is being held in a Club Level Suite at Gillette Stadium. Upon arriving at the stadium, follow the signage which will read “Tastings Job Fair”. This signage will direct you to the parking lots in front of the W3 entrance to the stadium (on the West side). Security will be at W3 directing people to the suite.

Beacon Hill Hotel & Bistro 6/23/2008: Listing #5367
The Beacon Hill Hotel & Bistro and chef Jason Bond are looking for line cooks. They are interviewing for both breakfast/lunch cooks and dinner service cooks. Positions are five days per week with health insurance. Day shifts are from 6:30am until 3:30pm while the evening shifts are from 2:30-11:30pm. They cook with local, organic and natural foods and make everything from scratch and by hand from pastries and ice creams to bread, charcuterie and preserves. The menus change often and are always seasonal. The team you will be working with has experience in several Relais & Chateaux, Four and Five Star and Diamond, and James Beard Award winning kitchens.  The job will require you to work on all stations, which will give you a varied experience in all aspects of a professional kitchen. Interested candidates should email resume for review to jwadebond@aol.com. 

Icarus 6/20/2008: Listing #5366
Icarus restaurant in the South End is seeking a qualified sous chef to join their team. Work with the best seasonal ingredients in a fun and deeply committed atmosphere. Candidates should be hard working, organized and self-motivated. They have a great crew and a great season ahead. Email your resume to billflumerfelt@yahoo.com.

blu 6/20/2008: Listing #5365
blu, a high-volume fine dining restaurant and café in downtown Boston is seeking the right individuals to expand their team. They are looking for all front-of-house positions as well as back-of-house. The right applicants should be energetic, have a willingness to learn and have restaurant and/or kitchen experience. They are willing to train the right people for any job and compensation will be based on experience. All shifts are available open to close 7 days a week. Send inquiries and resumes to jcarli@mp-sportsclub.com.

Sherborn Inn 6/19/2008: Listing #5364
The Sherborn Inn is looking for a talented and motivated Chef de Cusisine/Sous Chef as well as line cooks. Culinary candidates require good communication skills, as well as a culinary degree or previous experience in a quality hotel or restaurant. Candidates should be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling. The Chef de Cuisine candidate should should have a passion for American cuisine, wines and be a self starter with a team oriented attitude. Compensation will be based on experience. To apply, email your resume to rfathman@msn.com.

Toro 6/19/2008: Listing #5363
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.

Topside Grill 6/18/2008: Listing #5362
The Topside Grill is looking for a full time sauté chef to run the line in their busy Gloucester restaurant. They’re also looking for a full time rounds cook to work some days and some nights. To apply for either position, call 508.783.1575 and ask for Dennis.

Tangierino 6/18/2008: Listing #5361
Tangierino restaurant and Kasbah lounge, nearing completion of its multi-million dollar expansion project featuring the largest cigar lounge in the northeast, is seeking a general manager to lead the team. The ideal candidate must be motivated, personable, and dedicated to hospitality as a career. Work environment is fast-paced and dynamic, and the candidate must be energetic and able to multi-task. A minimum of 5 years GM experience is required. The candidate should be skilled in staff management, hiring, training and retention; capable of increasing check average and reinforcing high service standards; talented in networking and guest relationship building; knowledgeable of wine and spirits and able to grow liquor and wine sales. Candidates should possess great communication and organization skills and attention to detail. The position has a flexible start date, health insurance, paid vacation and bonus. Send your resume to boukhatem@gmail.com. 

Alta Strada 6/18/2008: Listing #5360
Alta Strada, acclaimed Chef Michael Schlow's hot spot in Wellesley, is seeking a sharp, enthusiastic, articulate and personable individual to join the front of house team as a manager. The restaurant merges the convivial spirit of Italian dining with high standards and dedicated professionalism. Working as part of a dynamic team, qualified applicants will be responsible for supervising, educating, and helping to lead and support the front of house team and offering extraordinary customer service with finesse, personality, and generosity. Applicants must be passionate about food, wine and exceptional service. Management experience is required. This is a terrific opportunity in a growing company. The position is full time with benefits. Alta Strada is an equal opportunity employer. Email your cover letter and resume to info@altastradarestaurant.com to apply.

L'Espalier 6/18/2008: Listing #5358
L’Espalier is looking for restaurant professionals to join its team. 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. 

Four Seasons Hotel 6/17/2008: Listing #5356
The Four Seasons Hotel Boston is looking for talented and motivated cooks for positions as Cook III - Cook Supervisors. The culinary positions require good communication skills, as well as a culinary degree or previous experience in a quality hotel or restaurant. Candidates should be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling. To apply, email your resume to Employment Coordinator Denée D'Andrea at denee.d'andrea@fourseasons.com.

Dessert Works 6/17/2008: Listing #5353
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.

Tremont 647 6/16/2008: Listing #5352
Tremont 647 Restaurant Boston’s South End is seeking full-time and part-time line cooks. Candidates must be available to work Saturday and Sunday brunches. They have both day and evening shifts available. Experience and references are required. Email your resume to joy@tremont647.com.

Clio 6/16/2008: Listing #5351
Restaurant Clio is looking for line cooks and breakfast cooks with professional kitchen experience. They are looking for focused and reliable people who have the desire to learn and grow with the company. It is a great opportunity to work under Chef Kenneth Oringer in one of the best kitchen in the country. To apply, email your resume to ctouche@cliorestaurant.com.

Pigalle 6/16/2008: Listing #5350
Pigalle, the Theater District fine dining restaurant from chef-owner Marc Orfaly and Kerri Foley is hiring a full-time server/part-time bartender, and areservationist/administrative assistant. To apply, send your resume to psandm@hotmail.com. Include your contact information and cover letter in the body of the email. 

Franklin Cafe 6/16/2008: Listing #5349
The Franklin Cafe is currently hiring servers to join their fun and professional team. They're looking for energetic, professional candidates that enjoy a high volume atmosphere and are service-oriented. They're also hiring hosts. Candidates must be friendly, energetic and organized. Candidates for the host position do not need restaurant experience, but should have an open, willing to learn attitude. Send your resume to phil.audino@gmail.com or apply in person before 3:00pm at 278 Shawmut Avenue in the South End.

Tastings Wine Bar & Bistro 6/13/2008: Listing #5347
Tastings Wine Bar & Bistro at Patriot Place in Foxboro, is now hiring. If you love wine, food, an awesome work atmosphere, and working with cool people... send your resume and a few words about why you want to work for them. They’re all about high quality, high class and high style. The menu is a small plates dream... local, sustainable, organic ingredients served in a 95+ seat venue. The wine list will be second to none, showcasing the world’s finest vineyards. They currently have openings for front-of-house managers; front-of-house hourly supervisors, servers, bussers, bartenders, hosts and hostesses, line cooks and stewards. To apply, forward your resume to mike.mihalow@tastingswinebarandbistro.com for front-of-house positions or rich.garcia@tastingswinebarandbistro.com for back-of-house positions.

Tastings Wine Bar & Bistro 6/13/2008: Listing #5346
Tastings Wine Bar & Bistro is seeking an assistant general manager to be part of their opening team. Get in on the ground floor of a fun and unique restaurant concept focusing on the finest international, national and regional wines and spirits, along with a menu of modern high end small plates that support local and worldwide sustainable agriculture. The ideal candidate has a proven track record in upscale/fine dining establishments; advanced wine knowledge; Experience in the fine dining or upscale restaurant sector with a verifiable progression up the chain of responsibility; 4-5 years front-of-house management experience; and TIPS or SERV/SAFE certification (preferred but not required). Candidates will be responsible for the managing and supervising wait staff, bar staff and operations; overseeing the day to day wine program with the assistance of the GM; general administrative support (payroll, employee issues, scheduling, etc.), inventory and purchasing; closing and/or opening responsibilities; and cash handling and processing paperwork. To be considered for the position, forward your resume to mike.mihalow@tastingswinebarandbistro.com and rich.garcia@tastingswinebarandbistro.com.

The Bulfinch Hotel 6/13/2008: Listing #5345
The Bulfinch Hotel is seeking a front desk/restaurant supervisor and a line cook. To apply for either position, send your resume to bulfinchemployment@ih-corp.com or stop by 107 Merrimac Street for immediate consideration.

Supervisor - They are an independent hotel and restaurant with the benefits and support of a large corporation. The motivated, close-knit management team is looking for another member dedicated to fulfilling a common goal: elevating the level of guest service, motivating and leading the small staff, and making the restaurant and hotel into a true destination. The ideal applicant will have hotel and restaurant experience and the ability to think creatively about improving the guest experience; management experience is a plus. A strong desire to learn multiple aspects of the hospitality industry and build a career in hotels and restaurants is required.

Line Cook - Flat Iron Tapas Bar and Lounge is currently looking for a line cook with full availability. They’re a forty-four seat restaurant with a décor The Boston Globe recently described as “va-va voom”; and the food has been called “beautiful” and “electrifying”. They  offer competitive pay and benefits for full time employees.

Pastry Chef - They’re looking for a talented, enthusiastic, creative and efficient pastry chef to run the small department (with the help of 2 assistants). Candidates will be asked to create beautifully prepared and plated desserts for the Fine Dining, simple bistro desserts and hand-done product for the bake shop. Salary is commensurate with experience and very competitive. Applicant must have 3 years of experience in a similar venue and preferable with professional training/education.

Line Cooks - They’re looking for experienced line cooks with a professional attitude to join a great team for positions in both the bistro and fine dining.

Line Chefs - Chef Barbara Lynch and the No. 9 team are looking for passionate, enthusiastic, and disciplined cooks excited to work in one of Boston's best kitchens. Health insurance, 401k and vacation available.

Servers - No. 9 Park is seeking warm, enthusiastic, hospitable people to join their wait staff. 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.

UpStairs on the Square 5/21/2008: Listing #5276
UpStairs on the Square seeks aline cook to work with Executive Chef Steven Brand. Located in the heart of Harvard Square, UpStairs on the Square is an award-winning restaurant known for its exuberant, hand-crafted food, luxe design and attention to detail. They are looking for individuals who are passionate about creating artisanal, seasonal, sensual food and will be able to take responsibility for the operation of one of their two kitchens, thrive under the pressure of working in a demanding environment. The ideal candidate will add to their restaurant culture with grace and humor, and help maintain their very high standards. Send your resume to chef Brand at bryand290@yahoo.com.

Edwards Angell Palmer & Dodge 5/20/2008: Listing #5275
Edwards Angell Palmer & Dodge LLP, a firm of more than 600 lawyers with ten offices in the US and an office in London, is currently seeking a sous chef for their café and conference services programs in their Boston office. This position is responsible for preparing meals for all services, monitoring and managing food production and related tasks under the direction of the Chef/Food Services Manager. Responsibilities also include inventory control, purchasing, providing input on menu planning, providing assistance in all areas of food production and service, monitoring conference service requests, managing and supervising workflow and assignments for back-of-house and front-of-house staff, facility cleaning, monitoring kitchen equipment cleaning and dishwashing.  This position also serves as back up to Food Services Manager in his/her absence. The successful candidate will have a Culinary Arts Degree, 5 years of related food and beverage preparation/catering experience, possess attention to detail and high level of accuracy, strong interpersonal and communications skills, proficient computer Word and Excel skills and ability to interact effectively with all levels of firm personnel and a variety of external entities, strong planning and organizational skills and ability to manage multiple assignments, ability to lift and move 25 pounds. Candidates should also possess a valid ServSafe certification. The position offers an excellent benefits package and competitive salary. The hours are Monday- Friday, 7:00am to 3:00pm, with possible evenings, as required by catering schedule demands. Forward all resumes to boscareers@eapdlaw.com or fax them to 866.492.3145.  Edwards Angell Palmer & Dodge LLP is an Equal Opportunity/Affirmative Action Employer.

Pigalle 5/20/2008: Listing #5274
Pigalle a French, fine-dining restaurant in Boston's Theatre District, seeks experienced full-time server. This position will include at least one bartending shift per week, for which training will be provided.  The right person will be professional, yet personable, with existing wine-knowledge. Qualified individuals should send resume and cover letter to psandm@hotmail.com. Training would be immediate and contiguous, so respond with dates of availability. Do not call or drop-by without an appointment.

Boston Renaissance Waterfront Hotel 5/20/2008: Listing #5273
The Boston Renaissance Waterfront Hotel is currently looking for full-time cook I. The person in this position produces all hot and cold food items for use in the restaurant, ensuring that all are prepared according to company standards and specifications; and maintains a high level of sanitation and safety throughout the cooking area. Candidates must be able to follow recipes and compute basic mathematical calculations to determine quantities needed. Culinary school is preferred and the position requires the availability to work a flexible schedule. To be considered for this position, apply online (click here to apply en español) and enter 02210 zip code. The Marriott offers an excellent benefits package for full-time positions: medical, dental, vision, profit saring, tuition reimbursement, career advancement and a generous room discount. At Marriott, you can experience the success of an inclusive work environment in which they support your growth and celebrate your unique contributions. 

Eastern Standard 5/20/2008: Listing #5272
Eastern Standard in the Hotel Commonwealth seeks to fill openings for an assistant pastry chef and a pastry plater immediately. The assistant pastry chef works directly with the pastry chef to ensure quality of all product. This is a full time position where nights, weekends and plating are required. One year experience in a restaurant or bakeshop is preferred as is the desire to work in a fast paced high production environment. Competitive wages are offered as well as the ability to have creative influence on the menu. The dessert plater position is an entry level part time position. Competitive wages are offered, but nights and weekends are required. Come get your feet wet in the pastry world at Bostons busiest restaurant. All inquiries and resumes should be sent to g.schave@gmail.com  No phone calls

No. 9 Park 5/20/2008: Listing #5271
No. 9 Park and Chef Barbara Lynch are seeking enthusiastic, passionate and disciplined cooks to join one of Boston's most ambitious kitchen teams. This is a full time position with competitive pay, health insurance, 401K and paid vacation available. Join a growing restaurant group where opportunities abound for the right candidates. Send your resume to efeldman@no9park.com.

Highland Kitchen 5/20/2008: Listing #5270
Chef Mark Romano at Highland Kitchen is looking for full time
experienced line cooks to join his kitchen staff. Speed, good 
organizational skills and a flexible schedule are necessary. A 
positive attitude is key. To apply, send your resume to highlandkitchen@gmail.com or fax it to 617.625.1132.

Rialto 5/19/2008: Listing #5269
Rialto Restaurant in Cambridge, MA is looking for a passionate, self-motivated and creative Restaurant Manager. They are seeking a candidate with strong leadership skills and food and wine knowledge as well as an intense desire to provide extraordinary dining experiences and exceptional hospitality. In addition, the candidate should be extremely detail oriented and a problem solver, have experience training and managing a front of the house staff and have strong organizational skills. Candidates will be expected to hire, train, manage and motivate a staff of 30; provide exceptional dinner service in busy environment; develop customer relationships through networking and table visit; and oversee payroll and labor cost management, inventory and beverage control procedures.
Candidates should have knowledge of POS systems, Excel, and basic computer skills. This position offers full management benefits, including, healthcare insurance, 401K retirement savings, paid vacation, holidays, fitness club membership and much more. Rialto is committed to hiring people with passion, commitment and expertise. They work hard, have a great time and are recognized for it. The Boston Globe recently awarded Rialto four stars for the third time and Esquire named Rialto one of the top 20 restaurants in the country for 2007. From line cooks and servers to the General Manager and Chef de Cuisine, the Rialto team takes hospitality seriously. Teamwork and mutual respect are the cornerstones of the employment philosophy. To apply, email your resume to amela@charleshotel.com; or come in during open interview hours on Tuesdays and Wednesdays from 1:00-5:00pm.

Union Bar and Grille 5/19/2008: Listing #5268
Union seeks a sous-chef. Candidates should have a culinary foundation with a minimum 2 years of lead line cooks experience in fine dining. Culinary school grads, and some prior supervisory experience is preferred, but not required. Union is part of The Aquitaine Group, (Aquitaine, Gaslight, Metropolis Cafe) there is excellent growth potential in this position. Email your resume to mburns@aquitainegroup.com.

Union Bar and Grille 5/19/2008: Listing #5267
Union seeks an assistant general manager. Candidates should have at least 2 years prior management experience in an upscale, high volume setting. Candidates must have a love for, and ease with, hospitality and a strong knowledge of fine service, food and wine. Union is part of The Aquitaine Group (Aquitaine, Gaslight, Metropolis Cafe) there is excellent growth potential in this position. Email your resume to mburns@aquitainegroup.com.

Clio 5/19/2008: Listing #5266
James Beard award winning chef Ken Oringer celebrates 11 years of Clio, his flagship restaurant featuring a creative French contemporary menu. If you’re ready to work in a professional, organized and stable restaurant that encourages its employees to learn and grow in their respective positions, this may be an opportunity for you. If you feel that you are a strong candidate for the positions below and meet the qualifications listed, email your resumes to ariveros@cliorestaurant.com or fill out an application in person.

Server - The ideal candidate has at least 3 years of fine dining experience; a keen interest in the hospitality industry and the ability to offer genuine, warm professional service. Applicants should have a passion for food and an interest in ingredients and cooking techniques from around the globe; an extensive wine background; working knowledge of spirits and cocktails. The position requires the ability to multi-task in a detail oriented, high customer expectations environment while maintaining a calm and collected demeanor; the ability to successfully work independently as well as work efficiently as team member; strong communications skills and the ability to communicate effectively. Applicants should be responsible, reliable, dependable, team oriented and big-picture minded.

Hostess - The ideal candidate should have one year of previous restaurant experience; strong communications skills; the ability to multi-task with a calm collected demeanor; and a flexible schedule for both full time and part time positions. Applicants should strive to provide warm and genuine hospitality and have the “do-whatever-it-takes” mentality to get the job done. Some food, wine and spirits knowledge is preferred but the restaurant will train to develop employee’s product knowledge.

Via Matta 5/16/2008: Listing #5263
Via Matta is looking for talented line cooks and sous chefs. Learn about the simplicity and elegance of regional Italian cooking under the guidance of Chef Michael Schlow (co-owner of Radius and Great Bay) and his highly motivated kitchen team. Line cooks should be aspiring chefs, and demonstrate tenacity, focus, determination and a love for the craft and art of cooking. Sous chef candidates should be exceptional line cooks ready for professional advancement. They welcome strong candidates to do a day-long stage and enjoy a tasting of the menu. Send your resume and contact information to mikep@viamattarestaurant.com.  

Aquitaine 5/15/2008: Listing #5251
Aquitaine Bar à Vin Bistrot, located in the South End, is seeking an executive sous chef. The successful candidate must have a history of working in professional fine dinning establishments, strong technical cooking skills, a true passion for food (especially French cuisine) and a willingness to share their skills and passion with others. The position is a great opportunity to join a restaurant and restaurant group that is cuisine-focused with plenty of opportunities for advancement. Candidates can expect very competitive wages, insurance and paid vacations. Forward your resume in confidence to cglionna@aquitainegroup.com. Join one of the most professional culinary and front of house teams in Boston. Salary range is $40-50k depending on experience level and job history.

Alta Strada 5/15/2008: Listing #5250
Wellesley’s Alta Strada, the newest venture from acclaimed Chef Michael Schlow, is currently seeking line cooks with 2-3 years experience. Applicants should be organized, flexible, open-minded, self-motivated, able to work well in a fast-paced and complex environment, able to actively perform line cooking tasks and willing to understand and adopt Alta Strada’s commitment to the pursuit of excellence. Line cooks should also possess an attention to detail, finesse, a strong commitment to kitchen organization and cleanliness. These positions are upwardly mobile with growth potential. Forward your resume to info@altastradarestaurant.com or drop by 92 Central St. in Wellesley between 2:00-3:00pm to pick up an application.

Stix and 33 Restaurant & Lounge 5/14/2008: Listing #5249
Sister restaurants Stix and 33 Restaurant & Lounge, both in the Back Bay, are hiring line cooks. Candidates must have a culinary degree or 3 years of fine dining or hotel experience. Consistency, attention to detail, knowledge of products and techniques are required. Candidates must also have a passion for food and be interested in furthering their culinary knowledge. To apply, send your resume to Employment@33Restaurant.com with line cook in the subject line of your email.

UpStairs on the Square 5/14/2008: Listing #5248
UpStairs on the Square: just as a Harvard Square fine dining restaurant should be. A 25-year old institution with two fully-functioning dining rooms under one roof and décor that left one recent reviewer stating: “My name is Alice and I have entered Wonderland!” Food and Wine magazine heralded UpStairs as “One of the country's top ten new restaurants.” If a quirky atmosphere and incredibly close-knit staff – both front- and back-of-house – are two criteria in job search, then search no more. UpStairs is a remarkable restaurant in which to work, where hospitality is valued above all else and the people with whom you work are excited about cutting-edge, exquisite food and drink. They’re currently have positions open for a part-time bartender, and servers (with a minimum of 2 years experience and full availability beyond the summer season). All applicants are asked to email their updated resumes to the attention of Mary Catherine Deibel, Matthew Lishansky (servers), or Augusto Lino (bartending positions). info@upstairsonthesquare.com.

Cape Sea Grille 5/14/2008: Listing #5247
The Cape Sea Grille in Harwich Port on Cape Cod is looking for a line cook to round out their summer staff. The ideal candidate has experience in both grille and saute but they are willing to teach those with a passion for learning. It's a great opportunity to spend the summer on the Cape and work with a talented staff. Housing available. Email your resume to capeseagrille@aol.com, fax it to 508.432.7977 or call chef-owner Doug Ramler at 508.432.4745.

Blue Ginger 5/14/2008: Listing #5246
Ming Tsai’s award-winning Blue Ginger is expanding and looking to fill a few front- and back-of-house positions. To apply for any of the following openings, email your resume with cover letter to annie@ming.com or fax it to 781.283.5772. Attachments will not be opened.

Cooks - They're looking for candidates with an interest in creating East-West cuisine. Some experience preferred.

Pastry Cook - Candidates must be flexible and willing to work days and/or nights, assist in pastry and bread production, as well as dinner service. Serious applicants only. Experience preferred.

Servers - They're looking to add to their positive, gracious team. Some experience is preferred, but not required.

Hosts - They have full and part time positons available Monday through Saturday, hours vary.

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