(by Kittin)

OMG, Harold Dieterle is so cute! And he wants a sous chef with kitchen stamina for his new restaurant, Perilla! But he WILL NOT open your attachments. Also, he needs a pastry chef who focuses on "Seasonal New American Flavors with Global Accents," an assistant manager.

Dieterle is hoping to fill all positions by the end of April. Perilla is set to open sometime in May or June at 9 Jones Street.

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If you are hip, you are a new gastropub in the Gramercy area. Or somewhere Downtown. This is from the French Culinary Institute's Job Menu:

Line Cook Seeking talented, ambitious, responsible, quick, and skilled Line Cooks for renown French chef's new Downtown gastro-pub. All levels of experience are welcome to apply. $12 to $14 per hour.

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You can rat out your employee/co-worker who's about to get the ax, and make $300. But where will you go when you die? Huh?

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Cake Man Raven is expanding, and hiring associates and assistant managers. Learn red velvet from a master.

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Mario needs fish-loving line cooks at Esca and a maitre d' for Lupa.

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A "swanky new restaurant" is about to open and needs a pastry chef.

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The Association to Benefit Children needs a lunch-lady to not make sloppy joe's.

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Tabla is hiring servers, hosts, and runners and line cooks, and the Bread Bar needs servers. When you apply, suck up by referring to Floyd Cardoz's last meal.

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Savoy is looking for a new chef de cuisine.

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Le Pain Quotidien is expanding, hiring managers.

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Pies 'n Thighs needs a line cook who doesn't mind a little chaos.

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Jeffrey Chodorow and the Shake Shack are still hiring.