Chef Leonard Jay, C.C, A.C.F, N.F.P 3833 North 30th Street, Suite 207 Scottsdale, Arizona 85257
To whom this may concern
Hello , Today while I was searching the internet’s job opportunities I was fortunate to discover your post. My name is Leonard Jay and I have been in the culinary industry for over 10 year’s. through that time I worked as a dish washer and an executive chef. The experience in each position taught me many levels of kitchen operations. However, my formal restaurant knowledge was incomplete without some business and hospitality training which I received as an American Culinary Federation apprentice and culinary student. During these year’s I gained valuable hands on experience working alongside Famed San Francisco chef, Sal Calvani at Odeum while we achieved our first Michelin Star.
In 2016 I completed my culinary and hospitality program in Seattle, Washington. I attended a well-known culinary program at Seattle South College. Since graduating I have been consistently employed in Seattle, Washington and Scottsdale, Arizona. Since I started working in culinary, I have worked in many facets such as banquets/catering, restaurants, private chef, pastry chef, sous chef, chef d’ cuisine and chef d’partie. My experience includes developing an exclusive Gluten-Free Wood fired Pizza Dough available exclusively at WHOLE FOODS US GROCERY STORES, working in New Mexico, San Francisco, Orcus Island, throughout the Southwest and the Pacific Northwest.
During the last two years I have been in the tech industry as a private chef. Including developing a 5,500 square foot Airbnb start up called “Tech-house Experience”. The experience is valued over 1.2 million dollars and features integration with Alexa and google Drive. The property is everything from technology driven appliances to unique recipe, pre-ordered ingredients and pre-prepping ingredients. I have focused on planning and execution, menu, social media, event set up, multiple grand openings of food and hospitality businesses, these included restaurants, hotels and real estate properties. I have planned for multiple suppliers and supporters in various venues. In Fall I decided to move from Seattle to the warmer weather, where there is lower cost of living and generally things are much-less expensive. Upon returning, I experienced a tragic car accident. I am now completely recovered and have spent the next period working for an amazing Director at Soul Surgery, a medical assisted in-patient rehabilitation property. It was my position to elevate the food service and meal presentation through buying and more effective recipe planning. This was under a contract and concluded on January. I am now available to join your position and I am very excited to do so.
I am very excited to discuss your kitchen operational needs so I can give you what you expect for from a seasoned culinary professional. I began my career in hospitality, starting off as an event planner, manager and banquet planner then moving into being a chef, defined on many levels. I am committed to doing my part as a professional in Phoenix, Arizona’s culinary scene. I have re located at my own expense prior to starting work in the area and I am willing to take a substantially lower salary, if needed. My experience includes successfully costing and developing innovative menus to optimize guest satisfaction and retention while overseeing comprehensive kitchen operations. These including staff scheduling, training, forecasting, inventory control, and financial management. Additionally, my talent for directing and motivating teams positions me to make a significant contribution to your organization. The following achievements demonstrate my qualification for this opportunity:
• Managing overarching kitchen responsibilities, including catering and special event management, event set-up, ordering and supply management, and food preparation and presentation.
• Doubling revenues while reducing operating and labor costs through effective vendor negotiations, training initiatives, and strategic marketing planning.
• Earning numerous awards for recognition of culinary achievement and excellence; creating innovative menus for high-profile clientele.
• Coaching and developing staff to peak performance levels through one-on-one coaching, goal setting, and individualized career planning strategies.
• Demonstrating outstanding communication, organization, and team leadership abilities; fluent in Kitchen Spanish.
I am asking you to seriously consider my qualifications. I realize that after many years I have lots of prevalent experience to assist you. I gained this experience so that I can accomplish anything you desire and whatever challenges arise. Please give me this opportunity I will not disappoint you. I guarantee to work smart and steady. I am completely committed to your growth and success. I know I will be an asset to your operation and assist you in accomplishing your current culinary needs. I am committed to accept reduced compensation, so that as a team, we will have the potential to grow together. I also know that eventual growth and success to an operation will usually pay off, not only by financial means. I am very enthusiastic to make this move and join you in your future success. Additionally, I want to clarify that I have paid for my own relocation to Phoenix. I currently have an apartment rented in the Arcadia district on the boarder of Phoenix and Scottsdale. I am therefore able to commute to any location in the area. I appreciate the opportunity and I can guarantee that I will work hard, be seriously steady and I will be accountable. Thank you for your consideration; I am look forward to speaking with you further, My cellular and texting number is 425-312-.... My e mail address is [email protected]
Please contact me right away and we can discuss how I can contribute to your culinary success.
Chef Leonard Jay, C.C, A.C.F., N.F.P.