D.H. Lescombes Bistro Kitchen Manager

Come be part of our newest location D.H. Lescombes Winery and Bistro, in Albuquerque New Mexico! Lescombes Family Vineyards is the premier vineyard and winery in the state of New Mexico. Since 1981, we have been leading the industry with an array of wines to include traditional, hand-crafted releases and highly-acclaimed, award-winning favorites. Our current locations consist of our bistro locations: Albuquerque Cottonwood, Albuquerque Old Town, Alamogordo, and Las Cruces; Hervé Wine Bar in Santa Fe; and a tasting room adjacent to the winery in Deming. Our family-owned vineyard thrives just east of Lordsburg and consists of a 240-acre property. Our mission is to passionately craft quality wine and food to be enjoyed with friends and family. You can read more about the Lescombes family and their offerings at lescombeswinery.com.

We are hiring for the position of Kitchen Manager at our newest location, D.H. Lescombes Winery and Bistro in Albuquerque, NM - the Cottonwood/Rio Rancho location.

Pay details - Salary Bonus potential. The base salary is from $50,000.00 to $60,000.00 per year, depending on experience.

Benefits - The opportunity to enroll in Medical, Dental & Vision Insurance. Generous employee discount. The opportunity to enroll in Teladoc, a virtual health program. The opportunity to participate in our 401 (k) plan immediately after employment, with up to a 4% company match with immediate vesting. Aflac supplemental insurance options.

Essential Duties And Responsibilities

The Kitchen Manager oversees the creation and preparation of food at their location. Tasked with cooking, conceiving, creating, and coordinating.

• Ensure food safety protocols are in place and being followed.
• Lead, manage, and inspire the kitchen staff, ensuring high standards of food preparation, presentation, and service.
• Oversee daytoday kitchen operations, including inventory management, ordering, and ensuring proper storage of ingredients.
• Ensure compliance with health and safety regulations, as well as maintain cleanliness and organization within the kitchen.
• Manage kitchen budgets, food costs, and labor costs to achieve profitability goals.
• Hire, train, and mentor kitchen staff.
• Foster a positive and collaborative work environment where team members are encouraged to grow and thrive.
• Conduct regular performance evaluations and provide constructive feedback to support ongoing development.
• Ensure consistently high food quality by conducting quality checks, tastings, and evaluations of dishes.
• Interact with guests as needed, ensuring their dining experience exceeds expectations and addressing any dietary needs or preferences.
• Work closely with the frontofhouse team to ensure seamless service and enhance the overall guest experience.
• Supervises food preparation to include methods, portion control, and garnishing; ensures attractive presentation of all foods.
• Oversee commissary operations.
• Ensure line checks are being completed twice daily.
• Find ways to minimize food waste.
• Ensure food inventories are accurate and are being submitted in a timely manner.
• Perform related duties as assigned by the COO, Bistro General Manager, and Area Manager.
• Maintain compliance with all company policies and procedures
  
  

Education and/or Work Experience Requirements:

Skills

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without some other combination of knowledge, skills, and abilities:

• Proven experience as a Kitchen Manager/Chef or in a senior culinary role, preferably in a finedining restaurant or winery setting.
• Strong knowledge of wine and food pairings is preferred.
• Expertise in highvolume kitchen management, food preparation, and presentation.
• Excellent verbal and written communication skills.
• Indepth understanding of food safety, hygiene regulations, and kitchen operations.
• A culinary degree or equivalent experience is preferred.
• Ability to understand and apply principles of all Food and Beverage metrics of measurement.
• Analytical and written communication skills, problemsolving, and presentation.
• Excellent computer proficiency (Google Sheets, Documents, etc.)
• Strong organizational skills
• Strong leadership and teaching skills.
  
  

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Physical Requirements:

• Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to work in a fastpaced environment.
• Ability to stand, walk, and move for extended periods of time.
• Ability to lift up to 50 pounds and perform other physical tasks required.
  
  

ABOUT US

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