Leonard J

Award Winning Chef looking for a home to hang my knives. We should talk, open to all opportunities

Seattle, Washington
Last seen over a week ago

32 years experience

Pay negotiable

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Chef in Seattle, Washington

Hello, my name is Chef Leonard Jay.

I was raised in Phoenix, Arizona where I attended school qArizona and over 15 years ago, I became a chef while in Denver, Colorado. I am currently in Seattle where I have been for the past 8 years. A few years ago, I decided at 52 years young to go back to college and achieve my culinary/ hospitality/food and beverage degree. Even though I have worked for some of the Nation’s leading culinarians like Food channels own Chef Aaron May, Chef Eddie Matney, famous Sicilian chef Tomaso Maggiore and super restauranteur Larry Abbel of Baltimore and Al Vino from South Chicago Fame. However, even working next to such an illustrious group of chef/operator’s I still felt like I wanted to build my culinary expertise from an educated foundation to join with my 20 years of experience. Being the programs upper class man I had much more experience than your typical new culinary student this is because over the years in the business I have become a certified Kosher chef, a Certified Servsafe culinary manager, certified kitchen first aid and Certified Management First Culinary Business Manager. I am also a 15-year member of the American Culinary Federation a graduate of the ACF Apprentice Program and I continue to participate in various programs through my college such as Feast of Food and Star chefs Seattle Fund raiser.

Recently my Initial contract as Executive Chef with Collector’s Choice Restaurant, a 35 year 3.5 million dollar Snohomish area institution has concluded allowing me to explore other great opportunities in the culinary industry . During my engagement with CCR, within the first 60 days I received the newspapers award for “THE BEST HOLIDAY DINNER OF 2016” and hosted a holiday dinner that has been called “the very best ever in over 35 yrs”. Additional highlights over the employment included reducing food cost from 38-48% to 28-32% on specified menu items that had been previously identified as loss leaders. I was also tasked with reducing an extremely heavy overtime schedule. I accomplished this with to no overtime and developed a more effective kitchen environment with very little waste and loss.

Previous, to this position, I was the executive chef for the Corinthian Yacht Club in Ballard, Washington’s scenic Ballard Locks. As the club’s private chef, I prepared daily meals to over 350 members and guests. These menus were my design, my budgeting and my complete execution. My experience in nutrition, gluten free cooking and baking and understanding many other dietary needs also gave me the necessary experience to serve any member or guests potential needs.

I am currently finishing my studies in oenology (wine pairing) and hospitality at Seattle South college. This is the final step to my extensive program in culinary arts and Food and Beverage Management. This also gives me the necessary experience to be the best possible chef that I can be and fill any of your potential needs. My schedule is very flexible and if travel is required I am entirely available.

Finally, as the sous chef for the college that I attended and chef d' cuisine for various other companies from San Francisco to Seattle I have been given a unique set of experience that would be helpful in executing special event dinners and developing catering programs. I have also been active in creating sample dinners for wedding and other potential catering events by the customer’s menu choices and sold these events from hundreds to tens of thousands of dollars. I enjoy all aspects of being a chef and welcome the opportunity to join your team in any capacity. I am just simply excited to explore an opportunity with your organization and to be on your TEAM.

I have enclosed my resume, some photos and other documents , this might help you get to know me better and imagine what position on your team I might fill. I am actively seeking to join your team because it sounds like this would be an extraordinary opportunity. I know that I will be an important asset on your team and hope that you will give me a chance to prove this to you.
Please review the information and feel free to contact me absolutely anytime by voice or by text on my cell ph--... or e mail me at ...@gmail.com.

Sincerely
Chef Leonard Jay, ACF
American Culinary Foundation Member/South Seattle College Culinary, hospitality and F&B Student


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excitement , Learning ground, stability , appreciation, acknowledgement .

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