True Food Kitchen, a new restaurant set to open at Fashion Island, Newport Beach this August, will hold a job fair June 24, 25 and 26, 2010, for the 112 employees it is seeking for its first California location. True Food Kitchen’s hiring events will be held from 11:00 a.m. to 7:00 p.m. at the food court in Fashion Island’s Atrium Court, located at the 401 Newport Center Drive, Newport Beach, Calif.The restaurant is seeking individuals with restaurant experience for the positions of Sous Chef, servers, back servers, hosts/hostesses, line cooks, prep cooks and dishwashers. Applicants are encouraged to attend one of these events and apply in person. True Food Kitchen’s employment application can be obtained from the Fashion Island concierge desk located in the Atrium Court or online at www.foxrc.com.
True Food Kitchen is a Phoenix-based restaurant developed by Fox Restaurant Concepts and best-selling healthy-living author Dr. Andrew Weil. The restaurant is unlike any restaurant in the nation, as it celebrates high quality, locally-sourced ingredients to offer a menu that tastes terrific while nourishing the mind, body and spirit. True Food Kitchen’s ambiance appeals to sophisticated diners pursuing a balanced lifestyle. The restaurant will open in the 9,600 sq. ft. space next to Roy’s Hawaiian Fusion Cuisine and Fleming’s Prime Steakhouse.
The restaurant’s wide variety of offerings will include soups; appetizers; salads; pasta; rice and noodle dishes; wood grilled dishes; sandwiches and burgers; brick oven pizzas and desserts. A sample of dishes includes Wild Smoked Salmon with Shaved Radishes; Lemon Cream & Wasabi Peas; Sashimi Tuna Salad with Avocado, Cucumber, Tomato, Edamame & Ginger; Curry Chicken with Rice Noodles; Cauliflower & Cashews; Green Tea Soba Noodles with Peas, among others. True Food Kitchen will also offer catering, take out, weekend brunch, breakfast, a selection of coffee drinks, natural juice blends, hot and cold tea, cocktails, organic and low calorie beer and sake. All wines are selected based on wineries’ commitment to organic, biodynamic and/or sustainable farming practices.