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.
Come be part of a unique opportunity as the Executive Chef at our newest location D.H. Lescombes Winery and Bistro in Albuquerque, NM - Cottonwood/Rio Rancho location.
Pay details - Salary + Bonus potential

EDUCATION AND/OR WORK EXPERIENCE REQUIREMENTS:

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 an Executive Chef or in a senior culinary role, preferably in a finedining restaurant or winery setting.
• Strong knowledge of wine and food pairings with an interest in the unique offerings of the winery.
• Expertise in highvolume kitchen management, food preparation, and presentation.
• Excellent verbal and written communication skills, including the ability to effectively communicate with internal and external customers
• 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.

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.
• Travel is required to all locations. The home base will be in Albuquerque, NM at the Cottonwood location.

ABOUT US

https://youtu.be/U1vZD6jsg2w?si=kS6esZ1Vl9k0PmMn
https://youtu.be/JUz3JGu9-ok?si=r8K6NCDsp4houXip
https://youtu.be/xj19qa9dynA?si=VvXgdVW-Ht-lefie

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The Executive Chef oversees the creation and preparation of food across all locations. Tasked with cooking, conceiving, creating, and coordinating. The Executive Chef position requires regular travel to all D.H. Lescombes Winery & Bistro locations, as well as the Herve location.

• 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.
• Develop and implement innovative menus that reflect the winery’s identity, with an emphasis on seasonal and local ingredients.
• Collaborate with the winery team to create winepairing menus that elevate the culinary experience.
• Oversee daytoday kitchen operations, including inventory management, ordering, and ensuring proper storage of ingredients.
• Ensure compliance with health and safety regulations, as well as maintaining 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.
• Innovate and refine recipes, techniques, and presentations to keep the menu fresh and aligned with the winery’s seasonal offerings.
• 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.
• Work alongside restaurant management to develop marketing strategies, special events, and seasonal promotions.
• Collaborate on creating themed wine and food pairing events, special tasting menus, and private dining experiences.
• 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.
• Research and Development (R&D) and execution of wine dinners, wine socials, and regular menu
• Find ways to minimize food waste.
• Hold weekly kitchen manager meetings.(food safety, recipes adherence, waste, food cost, R&D, training)
• Ensure food inventories are accurate and are being submitted timely manner.
• Perform related duties as assigned by the COO, Bistro General Manager, and Area Manager.
• Maintain compliance with all company policies and procedures

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.

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 an Executive Chef or in a senior culinary role, preferably in a finedining restaurant or winery setting.
• Strong knowledge of wine and food pairings with an interest in the unique offerings of the winery.
• Expertise in highvolume kitchen management, food preparation, and presentation.
• Excellent verbal and written communication skills, including the ability to effectively communicate with internal and external customers
• 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