Chef de Cuisine - Farm-to-Table Restaurant - Morgan Hill!
Morgan Hill, CA Morgan Hill, CA Full-time Full-time $80,000 - $95,000 a year $80,000 - $95,000 a year Inspired and framed by the natural beauty of the central coast region of California, the L al 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 Chef de Cuisine 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 L al Hospitality Portfolio including two restaurants in downtown Morgan Hill.
The Chef de Cuisine 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 de Cuisine will assist with developing 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+L al 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 L al 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
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 Chef de Cuisine 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 L al Hospitality Portfolio including two restaurants in downtown Morgan Hill.
The Chef de Cuisine 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 de Cuisine will assist with developing 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+L al 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 L al 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
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