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By Kerry Jepsen
Chef John Cox of Sierra Mar at Post Ranch Inn saves 800 gallons of water a day by using an air compressor.
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By Caroline Hatchett
At Bistro du Midi in Boston, Chef Robert Sisca sears and serves tilefish with scales on.
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By Jeff Harding
Making Smartphones Smarter: Saving somms from the perils of autocorrect.
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By Caroline Hatchett
How Pastry Chef Marissa Rossi of Forge Bakery in Boston recycles leftover dough.
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By Lisa Elbert
Chef Cassie Piuma takes a new approach to jerky at Sarma in Boston.
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By Evan Leventhal
Over 40 Chefs gathered to showcase their talents at this year's Chefs & Champagne fundraiser held at Wölffer Estate Vineyards.
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Apply today to judge the 6th Annual Somm Slam, where 10 of the country's best beverage professionals will compete for your vote in a real-time, mano-a-mano pairing competition led by Master Sommelier Fred Dexheimer.
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| Executive Sous Chef / Anonymous |
| Location: New York |
| Position: Executive Sous Chef |
| Start Date: Immediate |
| Compensation: Negotiable | Click to Learn More |
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| Restaurant & Kitchen Supervisor / Aon Hewitt |
| Location: Kansas |
| Position: Supervisor - Food and Beverage |
| Start Date: Immediate |
| Compensation: Hourly | Click to Learn More |
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| AM & PM Line Cooks / Fat Rice |
| Location: Chicago |
| Position: Line Cook |
| Start Date: Immediate |
| Compensation: Hourly | Click to Learn More |
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| Supervisor at MetLife Stadium / Delaware North Sportservice |
| Location: New Jersey |
| Position: Supervisor - Food and Beverage |
| Start Date: Immediate |
| Compensation: Hourly | Click to Learn More |
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| Line Cook- Full Time / Sofitel Washington DC |
| Location: Midatlantic, USA; District of Columbia |
| Position: Line Cook |
| Start Date: Immediate |
| Compensation: Hourly | Click to Learn More |
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| Executive Chef / Aon Hewitt |
| Location: North Carolina |
| Position: Executive Chef |
| Start Date: Spring |
| Compensation: Salary | Click to Learn More |
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| Pastry Chef / Hotel Granduca Austin |
| Location: ALL US; Texas |
| Position: Pastry Chef |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
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| Executive Sous Chef / Anonymous |
| Location: Massachusetts |
| Position: Executive Sous Chef |
| Start Date: Match Any |
| Compensation: $50-59,000 | Click to Learn More |
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| Sous Chef / Sissy's Southern Kitchen |
| Location: Texas |
| Position: Sous Chef |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
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| Executive Chef / Chartwells Dining |
| Location: Northeast, USA; New York |
| Position: Executive Chef |
| Start Date: Negotiable |
| Compensation: $76-100,000 | Click to Learn More |
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Chef John Cox of Sierra Mar at the Post Ranch Inn
At the Post Ranch Inn, Chef John Cox of Sierra Mar plates Wild Boar Tenderloin with Bay Laurel and Persimmon.
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