Line Cook FT and Breakfast Cook FT 
Westin Dallas Ft Worth Airport, 4545 W. John Carpenter Frwy, Irving Texas 75063
Line Cook FT:  $11 per hour.  Prepare items for banquet and restaurant use according to standard recipes as well as food preparation.  Must be able to work days, nights, weekends and holidays as needed.
Breakfast Cook FT:  $10.25 per hour.  Prepare items for the restaurant patrons according to standard recipes as well as food preparation.  Must be able to work days, nights, weekends and holidays as needed. 
Prep Cook FT:  $9.25 per hour.  Cold and hot prep work for banquets, cold line and restaurant using standard recipes as well as food preparation.  Minimum of two years experience required.  Must be able to work days, nights, weekends and holidays as needed.
Stewart/Night Cleaner FT:  $7.50 per hour.  Clean and sanitize all china, glassware, silverware, flatware, pots and pans in the hotel.  Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Mary's and racks in which to place dirty dishes, silver, pots and pans.  Responsible for the proper sanitation and cleanliness of all kitchen and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors.  Must be minimum age to serve alcohol.  Must be able to work days, nights, weekends and holidays as needed.
Contact:  Barbara Cabello at 972.510.2404 or fax 972.510.2473
2/19/10

Director Of Culinary - International Culinary School at the Art Institute of San Antonio.
Masters degree required.  Please send resume to amygerasimou@roadrunner.com
2/19/10

Culinary Arts Trainer - Student Nutrition
For more information click.  
2/4/10

Chef-Cafe at Daireds-Arlington Texas
For more information click.
2/4/10

Chef-Swan Point Landing-San Antonio Bay near Seadrift Texas
Looking for a self-starter that is drawn to the Texas Coast and wants to create a signature name for him or herself. More Info, email plewis@swanpointlanding.net 9/10/09

Executive Chef - Houston, Texas
Working Executive Chef in a high volume self operated corporate food service establishment, conference center, Seattle's Best full service coffee bar and 42 self service coffee bars. Located in downtown Houston Texas More Info. 9/8/09

Instructor-Culinary Dept.-The Art Institute-Austin
Part time instructor for Culinary Dept. Click for more info Job Posting. 8/25/09

Chef looking for Chef position in or around San Antonio, Texas
Looking for chef position, preferrably at country club in or around San Antonio, Texas. Contact David Gerlach at 210-309-6903. 9/9/09

Wanted: Executive Chef, Garde Manger, Master Chef with expertise in carvings (vegetables, fruit, chocolate, tallow, cheese and butter) to teach a local culinarian. Willing to do apprenticing if possible. Contact Kevin Watson at (214) 533-8277. 5/15/09

Executive Chef/Kitchen Manager/Sous Chef
Chef with extensive experience, educational background and culinary skills looking for position of Executive Chef/Kitchen Manager/Sous Chef in a dynamic hotel or restaurant. Please contact Phillip Crosby at 617.849.9140 or by email at pcrosby2000@yahoo.com

Executive Chef Seeking Position in San Antonio
Experienced Executive Chef and Cookbook Author is seeking a new postion in San Antonio Area. For more information contact Chef Daniel Lewis at dmlewis99@juno.com or phone (830) 947-9570, cell (210) 882-0780

Creative Culinary Professional Chef Seeking Position
Professional Chef with over 15 years of experience in both retail and hospitality environments. Expertise performing marketing, public relations and research and development functions related to recipes and cooking techniques. Strong and effective communication, organizational and time management skills and team player. For resume or questions, please call Chef Timothy Banks, 832.566.1578, email tmbanks32@hotmail.com

Seeking Management Position in Food Service Industry
More than 20 years in the food service industry. Knowledge includes food and beverage, menu costing out, food and labor cost control. Annual revenue for banquet totaling $1.5 million and annual revenue for account $2.5 million for the year 2007. Certified through ServSafe Food Service Sanitation and City of Houston Health and Human Services. Experienced in Inventory Control, Purchasing, Menu Development, Accident Prevention and Crisis Management. For resume or more information, please call John Adams at 281.762.0282 or 832.731.9189.

Culinary Student Seeking Part-Time
Proficient in baking, cake decorating and knowledge of working with European desserts. Contact Pete Parra Jr. at 432.599.8614

Food & Beverage Director
Upscale retirement community preferred in San Antonio Boerne or Austin area. Many years of experience. Call the TCA office for more information at 210.566.5003

Chef Wishes to Return to Texas
Seeking Executive or Sous Chef position. Will pay own relocation fees. Contact David Abrams at 502.637.9538.

Seeking Position
Seeking Banquet or Production Chef position in the DFW area. Contact Bernard Lamour at 410.274.2107 or blamour_1@hotmail.com

To find out how to place an ad, call 210.566.5003 or email to 
tca-office@sbcglobal.net