The restaurant serves dinner only, Tuesday - Saturday. We are closed for the entire month of January and during the winter, the restaurant is open Thursday - Saturdays only. In the kitchen, the atmosphere is a friendly, low-key environment, where a very high level of work is expected - no short-cuts in prep work or cooking is tolerated! Employees are expected to arrive at work in time to finish all work on their list before service begins at 5:30. Christophe looks for employees who are always eager to learn new skills, who will ask for help when they are uncertain and can handle constructive criticism. Kitchen employees are expected to TASTE everything and learn how to season properly! Christophe’s is a smoke-free environment, where everyone is civil with one another and tempers are kept checked. There is a friendly, grown-up relationship between the waitstaff and kitchen staff.

Pastry/baker Intern: Make Christophe's rolls every day and prepare desserts. Position does not require any experience, but candidate should be able to follow directions, be clean and neat and be able to work independently. Must be able to Taste and be able to adjust a recipe when needed - not just follow a recipe and hope for the best! Great opportunity for someone considering a career in cooking. Pleasant work environment. Approx. 4-5 hours/day beginning no later than 10 a.m. Tuesdays - Saturdays (possible to work Tues. - Friday only). Apply in person, 3-5 p.m. Tuesday - Saturday. Position open.


Garde-manger:
Plating appetizers and desserts. Position(s) require someone who can work without supervision and is neat, clean and particular. Experience not necessary, but must be a quick learner and be able to ask for help. Hours: Tuesday - Saturday, beginnning 4 p.m. Approximately 6 hours per shift. Training during first two weeks of April, 2007, Thursday - Saturday. Position filled.

Line cook:

Full-time, Tuesday-Saturday. Must be able to commit to at least one year, preferably 1-1/2 years. This exciting position requires a bright and capable person who works well under pressure, pays attention to detail and loves food and the art and science of cooking. Must be reliable and have some cooking experience. Position filled.

::: In the DINING ROOM

Dining room manager:

2-3 evenings per week from 5:00 to closing. Responsible for editing and printing menus and wine lists, taking reservations, completing cashout reports, and running the dining room during service, which includes greeting and seating customers and answering questions about the menu and restaurant. Position requires a mature and cheerful individual who is a team player, is able to take charge and make quick decisions. Must be very comfortable interacting with guests, speak well, and be at ease in an upscale dining environment. Must be detail oriented, discreet, poised and have a good working knowledge of food and wine. French speaking skills are an asset. Well paid. Position filled.

Waitstaff:

We are looking for two people to begin training in May 2007. Position requires a bright person who loves good food and wine and knows something about both. Waitstaff experience is not necessary. Waiters are expected to sample all dishes on the menu, to try many different wines and be able to discuss the food and wine with guests at the restaurant. The menu is quite complicated and each week, dishes do change. Therefore, the ideal candidate is someone who understands French cooking terms and can quickly understand the principles behind a new dish on the menu.

The waitstaff works as a team, helping each other to serve and clear tables. Tips are pooled. Excellent earnings. Uniform is provided. Set-up begins Tuesdays at 3:30, 4:00 on other days. Waiters usually work 3- 4 shifts per week May - October (Tuesday - Saturday). During the winter the restaurant is open Thursday - Saturday only, from the last week of November through April. Christophe's is closed November 1st through Thanksgiving and again it is closed for the entire month of January. The restaurant is also closed Christmas Eve and Christmas Day, but is otherwise open full-time between Christmas and New Year's Eve.

The waitstaff schedule is posted at the beginning of the month and we try to work around everyone’s scheduling requests. The environment is a very friendly, professional one, where we help each other. French foreign language skills are an asset. Must be poised, quick on one’s feet and be able to think fast. We are looking for interesting people, who are engaged in some other pursuit besides waiting tables. Must have completed at least some college, have a flexible schedule and be clean, neat, particular and poised. Prefer applicants who can commit through April 2008. Apply in person, 3-5 p.m., Tuesday - Saturday or email resumé to christophevermont@att.net.
Position open.