Chef Shuffles, January 22
Dirk’s New Adventure News has hit the pipeline that Chef Dirk Flanigan is leaving The Gage and Henri – amicably by all accounts – for an as-yet-unspecified new venture. Flanigan himself states, “I have...
View ArticlePDX Food Carts for Charity
Who says you can’t host a charity dinner at a food cart pod? Certainly not the folks at Cart Row, one of Portland’s newest pods on SE 2nd and Oak. They’ll be hosting “Family Dinner #1″ this Saturday,...
View ArticleWrite a Better Job Posting, Like NOW
Listen up restaurant owners, hiring managers, and HR professions: you can do better. Yes, the job market is still slow and there are many people looking for work, but that does not negate you from some...
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Off The Menu, March 25
Overachievers Under Forty You know we love us some April Bloomfield here at Poached, so we are not at all surprised to see her on Crain’s “40 Under 40″, the annual list that can make the rest of us...
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Making Your Job Hunt Easier
You may have noticed some changes to the site this week – we’ve added a few new features to make your job hunt just a bit easier… First Things First – Where did “My Profile” go? This is probably the...
View ArticleResume Writing Tips
Sure, your wit, tenacity, crazy skills, and stellar personality speak for themselves, but unless you’re dating or related to the hiring manager, your resume has to communicate how amazing you are,...
View ArticleNYC Service Industry Night
Join us on Tuesday May 28th at Union Pool for an evening of food, booze, and hanging out with your fellow hospitality brethren. Happy hour is all night on Tuesdays for Service Industry workers (proof:...
View ArticlePoached Resume Service
One of the most difficult aspects of any job hunt is the dreaded resume. It’s also one of the most important: your resume, along with a good cover letter, is what can get you in the door and on your...
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BBQ Blowout in Brooklyn
If you’re looking for some great barbecue and good tunes in New York, look no further than the final BBQ Blowout of the summer on Tuesday, August 13th, starting at 7pm. The BBQ Blowout is a monthly...
View ArticleSF Street Food Festival
It’s almost time for the 5th annual San Francisco Street Food Festival! The event, which brings together food vendors from throughout the city, will take over a portion of the Mission District on...
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Poached Goes Mobile
Poached, the # 1 job site for the hospitality industry is now mobile-ready, making it that much easier to apply for your next great job in just one click! One out of three job seekers are now using...
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Poached DC & Boston now open for business !
So, we’ve made a few changes here at Poached: 1. New Markets: Boston & Washington DC now open Good news for our East Coast brethren – we are now open in Boston and in Washington, DC! You can...
View ArticleVídeo Guía para Buscadores de Empleo
A video guide showing how to apply for your next great hospitality job – now available en Espanol
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New Resume List View
Attention Poached Job Posters – Exciting News! Poached has been hard at work renovating our BackOffice tools to improve your candidate hunting experience. Today we are launching our new “list view” and...
View Article5 Nights, 30 Chefs, 1 Kitchen: Indie Chefs Week
Indie Chefs Week: January 7 – 11th, 2014 Poached is thrilled to once again be sponsoring Indie Chefs Week hosted by our friends at Foreign & Domestic. This event is sure to be another...
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Indie Chefs Week: First Night Wrap-Up
Thanks to Foreign & Domestic, all participating chefs and crew for Tuesday night’s Opening Event! Here’s a wrap-up of the dishes from the fabulous first night of Indie Chefs Week Mat Clouser,...
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Bring Out Your Ink!
Our interest in tattoos is well known, so we couldn’t help but pick up Eat Ink – Recipes. Stories. Tattoos., by Birk O’Halloran and Daniel Luke Holton. Flipping through its pages we quickly decided to...
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The Poached and Eat Ink Tattoo Contest Winners
We’re excited to announce our Eat Ink Tattoo Contest Winners! Tattoos are an integral part of the restaurant and hospitality industry. People work with knives, play with fire and express themselves...
View ArticleChoosing a Tablet-Based POS
The POS is the nervous system of your business. Traditional pen and paper was replaced by hard-wired systems only a few years ago, but now a whole new approach is making its way into the market: the...
View ArticleAn Eye on Kickstarter – June 12th, 2014
We love a good idea, especially when food is involved. With that in mind we keep our ears to the ground for interesting Kickstarter projects and then share them with you. Do you have a new and...
View ArticleAn Eye on Crowdfunding – June 26th
We love a good idea, especially when food is involved. With that in mind we keep our ears to the ground for interesting crowdfunded projects and then share them with you. Do you have a new and...
View ArticleGet the Most Out of Your Job Listing
If you want to attract quality candidates, you need to write a quality job listing. As the economy is improving the competition for workers is heating up – especially in the food and drink industry....
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Dishwashers Rule
If you’ve worked in a kitchen you know at least one simple truth: Dishwashers Rule. Washing the dishes is only a part of what they do to keep kitchens running smoothly. Need extra prep? Dishwasher....
View ArticleAn Eye on Crowdfunding – July 31, 2014
We love a good idea, especially when food is involved. With that in mind we keep our ears to the ground for interesting crowdfunded projects and then share them with you. Do you have a new and...
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Mobile Payment Apps: Flash or Future?
Recently, a story swept its way through social media detailing the changes mobile phones have brought to restaurants. According to an unnamed New York City restaurateur with a penchant for security...
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Best Dishwasher 2014
If you’ve worked in a kitchen you know at least one simple truth: Dishwashers Rule. Washing the dishes is only a part of what they do to keep kitchens running smoothly. Need extra prep? Dishwasher....
View ArticleAromaVentures: Presented by the Vagabundus Project
Over the past few months you may have read one or more of the essays written by our nomadic chef blog contributor, Jonathan Merrill, AKA Chef Vagabundus. His travels have inspired us to see food and...
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CONTEST! Restaurant Resolutions 2015! PRIZES!
It’s nearly 2015 and it’s time for your New Year’s Resolution! With a new year comes an opportunity to turn over a new leaf – so if you’re looking to quit smoking, improve your knife skills or not pass...
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Poutine Fest 2015
Poutine Fest is back! Now running its third Installment, Chicago’s Poutine Fest is delivering on its promise to feature Canada’s popular late-night fast food favorite. For those unfamiliar with this...
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The New Kings of Poutine
The Results are in! Bar Takito was the winner of the Judges Choice, while Frontier walked away with the Crowd Favorite. How will be the next Kings of Poutine? Contestants have a year to prepare!...
View ArticleHow to Fold a F*#%ing Napkin
Everyone hates side work. And worse, everyone does it wrong (at least according to everyone else.) So in an attempt to settle the eternal argument about how to fold a fucking napkin, we thought we’d...
View ArticleHow to Sharpen a F*#%ing Knife
We may not be the sharpest tools in the shed, but even we know a dull knife is one of the most dangerous things in a kitchen. Any professional should know how to take care of their knives, so here’s a...
View ArticleApril Fools Roundup
Everybody likes a good prank, especially people in the food business. Great restaurant and food related pranks happen every day, so much so that April Fools might seem superfluous, but we couldn’t help...
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Get the Most out of Poached
Poached for Restaurant Groups While Poached is designed around individual accounts, we can service restaurant groups with multiple locations as well. It’s really as simple as creating a Poached account...
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Employer Spotlight: Minam River Lodge
Working in the Food & Drink Industry affords a lot of benefits. One huge perk that is often forgotten is the ability to use your kitchen and/or hospitality skills anywhere. If you’re so inclined,...
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Change Your Email Settings
We want you to be in control, so we added Email Notifications to your Settings tab. To set your email notification preferences: 1) Click My Dashboard 2) Click on your Settings tab 3) Scroll down...
View ArticleWhat Health Code Violation are You?
The post What Health Code Violation are You? appeared first on Restaurant Jobs - Poached Jobs.
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Dirtiest Apron
We know it’s dirty work. But as the saying goes: if you didn’t get dirty, you didn’t play the game. That’s why we teamed up with our friends from Medium Rare Chef Apparel to find The Dirtiest Apron of...
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Introducing Bull in China
Here at the Poached Blog we’re always looking for some partners in the industry. We’re looking for the veterans and visionaries that make working in Food & Drink so special. When we met the good...
View ArticlePoached – Now Open in Denver!
After months of planning and anticipation, Poached has opened its latest market: Denver, CO. When we look for new markets we consider a number of factors, but one of the most important is our Foodie...
View ArticleDirtiest Apron – Revealed!
After much review, consideration and discussion with our partner Medium Rare Chef Apparel, we’ve decided on our #DirtiestApron winners! We saw some impressive work from all across the kitchen – but in...
View ArticleIntroducing the Poached Resume Builder
Looking to quickly create a resume? Look no more. With the Poached Resume Builder you can create a resume and start applying to jobs within minutes. No more Word docs, PDF’s or uploads – just fill out...
View ArticleHiring Season is Here!
There hasn’t been a better time to be a job seeker in years. Unemployment rates are returning to pre-recession levels and trending downward. Restaurants, bars and hotels across the country are getting...
View ArticlePoached and Chubo Knives – Instagram Giveaway
I once worked with a chef who believed strongly in the ‘working interview.’ One of his favorite tests was to have them chop parsley. If they used a sharp knife and proper technique, the parsley would...
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Introducing Counter!
We’re happy to announce a new category – Counter. We’ve been keeping a close eye on industry trends – and we’re seeing more and more restaurants open up with a counter-service model. Counter-service...
View ArticleNow Open in San Antonio, San Diego, and Philadelphia
Poached is now open in 3 more cities: San Antonio, San Diego, and Philadelphia. We’re always looking for ways to bring our services to more and more people, both for job seekers, and for employers who...
View ArticleMillennials Drink More Tea – Why Restaurants Need to Get It Right
Millennials drink about as much tea as coffee, according to Tea USA, a tea industry group. That makes them by far the heaviest tea-drinking age group in the United States – and is a sign that spending...
View ArticleOregon Restaurant and Lodging Association Roundtable
The topic of conversation in Oregon’s restaurant industry is change. We’re seeing changes in every part of the industry, but the biggest changes revolve around labor and compensation. The Oregon...
View ArticleHow to Write a Kick-Ass Cover Letter
A good cover letter is an essential tool for landing a job, even if you’ll never write another word as part of your duties. Employers are not only looking for people who have the right experiences, but...
View Article6 Tips to Make a Kick-Ass Resume
Tell Them About You Define yourself and the value you would add to the job in 2-3 concise sentences. Try to highlight what you can offer while using key words from the job listing. A successful resume...
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