Job description

Inspired and framed by the natural beauty of the central coast region of California, the Léal hospitality group is a one-of-a-kind collection of carefully curated properties located in Morgan Hill, Hollister, and San Juan Bautista. The collection represents a dynamic array of urban and rural assets including restaurants, wineries, event venues, as well as full and select service boutique hotels that are dedicated to creating unique and memorable experiences for our guests. Whether your goal is to spend an evening dining and staying in comfort, hosting a wedding or corporate event for several hundred people, each of our properties delivers the ultimate hospitality experience while inspiring our guests to sip, savor and celebrate all of life's little every day and once in a lifetime special occasions.

The Executive Chef will be a very hands-on position that is responsible for managing all culinary operations, staff, and production including catering, restaurant, bakery, and room service divisions throughout the entire Léal Hospitality Portfolio including two restaurants in downtown Morgan Hill. The Chef will maintain product and service quality levels while producing profitable results and will be responsible for forecasting and budgeting; and selecting, training, and developing employees. The Chef will develop menus, food purchase specifications, and recipes. Responsible for interviewing, hiring, training, developing, and managing staff. Develop and monitor the food costs and labor budgets for the division. Maintain the highest professional food quality and sanitation standards.

Essential Job Functions

• Manages and directs all culinary operations throughout the Live+Love+Léal operation, manages the staff, and oversees the preparation and service of food.
• Partners with senior management and culinary team members to plan menus for all food outlets in the Léal portfolio
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs (less than 25%); exercises portion control for all items served and assists in establishing menu selling prices.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct, and within budgeted labor cost goals (labor costs <25%).
• Responsible for ordering products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with venue and event managers about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with the F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price, and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Support safe work habits and a safe working environment at all times.
• Interview, select, develop, train, supervise, counsel, and discipline all employees in the department.
• Ensure all services to guests are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors, and members/guests with respect and courtesy, and refrain from abusive, insubordinate, and/or violent behavior.
• Must be available to represent the brand at special events, tasting events, PR activities, and other catering locations.
• Perform other duties as directed.

Salary: Depending on experience

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Experience level:

• 10 years

Shift:

• 10 hour shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant

Work Location: One location

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