Head Chef

The Leonardo seeks a Head Chef to join our team and mission to fuse science, technology, and art in experiences that inspire creativity and innovation in people of all ages and backgrounds.

Benefits:

• Fun company culture with passionate coworkers who embody our core values of curiosity, creativity, commitment, and connection
• Strong sense of purpose as we positively impact the lives of youth and adults across the state of Utah
• Vibrant, mission-led organization with opportunity for growth
• Free museum membership and tickets
• Employee Assistance Program (EAP)
• 401(k) retirement plan
• If full-time: Medical, Dental, Vision, FSA/HSA, Pet, and Life insurance; Vacation, Sick Pay, Paid Holidays, Parental Leave, Bereavement
• And more!

What You'll Do Day-to-Day:

• Lead the creation, operation, and management of the Hospitality Catering Department (Events + Bistro), ensuring the seamless execution of food and beverage services for both internal events and catering.
• Design, develop, and execute menus for events and the Salt Bistro, with an emphasis on creativity, quality, and cost-effectiveness.
• Hire, train, and supervise kitchen  and Bistro staff, including prep cooks, dishwashers, and assistant chefs, while ensuring adherence to health and safety standards.
• Manage inventory, order raw materials, and ensure the Bistro maintains appropriate stock levels.
• Ensure compliance with the Salt Lake City Health Department regulations, and oversee the maintenance of the DABS Restaurant License.
• Oversee all food and beverage operations at the Salt Bistro, including staffing and maintaining a high-quality cafe menu, as well as managing alcohol purchasing, inventory, and sales.
• Ensure ingredients needed for the Bistro are purchased and prepped with minimal waste
• Perform additional, related duties as needed
• Develop and implement policies and procedures for managing kitchen operations and staff.
• Collaborate with the Director of Hospitality to design and price banquet menus for events.
• Oversee kitchen operations during events, ensuring timely and quality food service.
• Manage food costs and profitability, ensuring alignment with the budget and expectations set by the Director of Hospitality.
• Maintain the cleanliness of the kitchen in accordance with health department regulations.
• Work closely with the Director of Hospitality to develop and promote food programs, including educational initiatives like Leo Libations.
• Personally lead food programs, including cooking classes, tastings, and demonstrations.
• Manage event setups, staffing, and the execution of events outside of regular business hours, including satellite kitchens at event venues.
• Communicate with event clients to ensure that all food and beverage needs are met, and that banquet event orders (BEOs) are complete.
• Perform monthly inventory checks, manage orders, and maintain proper storage practices for food and beverages.
• Support the continued development of the Museum’s hospitality operations, ensuring food and profit margins are managed effectively.

What It Takes to Succeed:

• Education: High School Diploma / GED; Specialized training in culinary arts and food service highly preferred
• Experience: Minimum 3 years of proven kitchen and server experience, preferably supervising a bistro, kitchen, or licensed bar; Minimum 1 year in the restaurant/hospitality or customer service industry preferred
• Competencies: Understanding of menu planning and costing; Understanding of food and health regulations and best practices; Able to establish and maintain effective working relationships with staff, volunteers, and members of the public; Excellent organizational skills with good attention to detail, especially in managing inventory and health, safety, and DABS compliance requirements; Good written and verbal communication skills, able to speak English fluently. (Spanish speaking a plus, but not required); Basic proficiency in computer systems and data management (e.g., Altru, Google Suite, Slack); Ability to thrive in a fast-paced environment, manage and prioritize multiple projects simultaneously, follow through on issues promptly, and work well under pressure; Self-motivated and hands-on, ability to work well independently in a kitchen environment, and also collaboratively on a team; High integrity; able to keep sensitive information confidential; Alignment with The Leonardo’s mission, vision, and values
• Physical/Other Requirements: Food Handlers Permit and Sips and Tips Certification; Division of Alcohol Beverage Control (DABC) training or willingness to complete training before starting; Must be age 21+, as may work shifts where guests consume alcohol; Heavy Work: Lift/carry/push/pull objects frequently of a negligible amount up to 50 pounds, occasionally up to 100 pounds, and rarely over 100 pounds. Walking, standing, and arm/leg control are required much more than sedentary work, but the position still sits some of the time.

To Apply:

To learn more, or to apply, visit: https://theleonardo.applytojob.com/apply/sn1yb2fJM3/Head-Chef or learn about The Leonardo at: https://theleonardo.org/.