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Why Use the BostonChefs.com Help
Wanted Pages |
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MORE TARGETED to the fine dining community:
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 "The
great thing about the BostonChefs.com help wanted section
is that it's so targeted to the industry."
Michael
Leviton, Chef-owner
Lumiere,
West Newton
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 "BostonChefs.com
is where I found my chef…I haven't had a lot of luck
with the Globe. I feel they're more geared towards
food service and unemployed cooks rather than serious chefs.
Besides, I also use your site to see what ingredients other
restaurants are using and as a tool to keep up with what's
going on in the city."
Paul Turano, Owner
Olio, Canton
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 "BostonChefs.com
seems to yield more actual cooks with serious interest. I
used to list with the Globe, but now I only list with
BostonChefs.com. I get serious applicants for each listing-with
less of the fluff that you sometimes get from people looking
through the Globe."
Molly Hanson, Pastry Chef
Excelsior,
Boston
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BETTER QUALITY CANDIDATES than any other service:
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 "When
we post on Craigslist or the Boston Globe, we get a
lot of responses from people with either the wrong experience
or no experience at all. The responses we get from BostonChefs.com
are much more likely to be the people we actually want to
hire."
Michael
Leviton, Chef-owner
Lumiere,
West Newton
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 "Quality
is better than quantity. Craigslist give you quantity, but
on BostonChefs.com we get people that have been in the restaurant
business for awhile."
Marcilia Loubach, Monday Club Manager
UpStairs
on the Square, Cambridge
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 "The
candidates we get from BostonChefs.com tend to be knowledgeable
individuals who desire a good job for good money. From the
Globe we get a lot of unqualified people looking for
a good opportunity."
Jonathan M. Spatt
Executive Hospitality Search
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SIMPLE, NO-NONSENSE, EASY TO NAVIGATE
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 "The
reason the BostonChefs.com help wanted section is so great
is that it's simple and easy to get to the meat of the matter."
Gordon
Hamersley, Chef-owner
Hamersley's
Bistro, South End
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 "We've
used all the others - Monster, HotJobs, the Globe -
and BostonChefs.com blows them away!"
Gabriel Frasca, Chef
Spire
at the Nine Zero Hotel, Boston
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 "The
papers are WAY too expensive for a small business like ours…
We get a lot of responses to the jobs we post on BostonChefs.com."
Chris
Parsons, Chef-owner
Catch,
Winchester
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 "I
really like the fact that you or one of your people always
get back to me so fast. You are patient and kind-a big plus
in this very dry electronic world."
Gordon
Hamersley, Chef-owner
Hamersley's
Bistro, South End
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