Executive Chef | Leopardo | Now Hiring

Culinary Agents is working with the team at Leopardo to connect them with talented hospitality professionals.

Leopardo - Now Hiring: Executive Chef

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Required Years of Experience 3 years Job Details Leopardo, the newest restaurant concept by Michelin-starred Chef Josh Skenes, is now open.Currently, we are seeking a dedicated and skilled Executive Chef to lead our Culinary team. The ideal candidate will bring a passion for culinary excellence, strong organizational skills, and a hands on approach to both kitchen operations and service.As the Executive Chef, you will be in charge of all of the day to day operations of the kitchen with the assistance of the Culinary Director, the RnD team, and our Sous Chefs. You will work closely with our chef teamto ensure the quality and consistency of dishes, lead menu development, manage COGS, hire/train personnel, and maintain a clean and organized kitchen. This role presents an exciting opportunity for an ambitious individuallooking to grow within a new restaurant group and truely own a concept while working under Chef Skenes.Responsibilities: Drive menu development and ensure the quality, cost, and consistency of existing menu items and production cycles. Work closely with the sous chef team to ensure restaurant operations are tight 7 days a week. Work closely with our vendors and fishermen to manage COGS, monitor product quality, and keep a tight inventory. Hire, supervise, and train all kitchen staff, providing guidance and support as needed to uphold our standards of culture and execution. Maintain cleanliness and organization in the kitchen area, adhering to sanitation and safety SOPs at all times. Create new SOPs and execute their implementation to achieve these goals. DrivePnL discussions for the BoH with creative labor and COGs solutions. Own administrative responsibilities for the BoH delegating and training the Sous Chefs as needed. Track labor and product costs in real time making adjustments as needed to achieve the restaurant's financial goals. Expo and run service during the busier days. Contribute creative ideas for menu development andwork with the chef team on new programs. Adhere to all food safety regulations and ensure compliance with health and safety standards. Requirements: Ideally 3+ years of experience running a 150+ cover upscale restaurant. Experience running a 7 day a week restaurant. Xcel/Financial literacy . Familiarity with payroll applications and labor law in Los Angeles. Culinary degree or relevant culinary certification preferred. California Food Handlers’ Manager Card required Strong fish butchery skills preferred. Sourdough and dough production skills preferred. Pizza making experience preferred. Strong passion for food and a desire to continuously learn and improve. Hands on leadership style with an emphasis on communication and accountability with staff. Ability to work well with grace under pressure in a fast-paced environment. Knowledge of food safety and sanitation regulations. Flexibility to work evenings, weekends, and holidays as required. BENEFITS: 401(k) Dental insurance Health insurance Paid time off Vision insurance Tips Compensation Details Compensation: Salary ($85,000.00 - $100,000.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts Required Skills Fish Butchery COGS management Xcel LiteracySourdough ExperienceStrong Communcation Skills Strong Organizational Skills Attention to Detail Menu Development Sanitation Cleanliness

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