Leonardo's Bar Ristorante

JOB DESCRIPTION
Executive Chef

Leadership

The Executive Chef is responsible for operating effective cost, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements.  The Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include:

•  Working with the General Manager to create a cohesive team within the kitchen.  
• Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.  
• Maintaining a positive “win-win” attitude
• Working vigorously to improve the restaurant through the use of quality management systems.
• Demonstrating support for all decisions made by the management team. 
• Projecting a united management front to the staff.

Building the Business and Guest Base

• Working closely with the General Manager to build food sales through the delivery of consistent, high quality products.
• Operating the kitchen with a guest-satisfaction mentality.
• Making decisions based on what is best for the guest.
• Solving problems so that each guest will want to return. 

Quality of Operations

• Ensuring strict adherence to our standards for food quality, through the use of the Kitchen Routines.
• Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.  
• Paying attention to details.  
• Maintaining high standards in all areas of safety, security and sanitation.  
• Ensuring all Health Department regulations are enforced at all times.

Cost Management and Profitability

• Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE.  
• Monitoring daily labor reports (DSLR) & managing employees to their scheduled hours.
• Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift-by-shift basis. 
• Placing accurate orders to vendors based on the chef’s ordering system. 
• Generating accurate inventory counts on a regular basis.

Purchasing

• Monitoring quality and managing prime and local vendors accordingly.  
• Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives.  
• Proper receiving, rotation, storage and handling of all food products. 

Production

• Taking hands on approach and being directly involved in daily production. 
• Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor.

Personnel

• Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.  

Recruiting & Hiring

• Hiring a crew of quality kitchen employees.
• Ensuring all kitchen employees’ personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form.  No employeemay begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.

Training

• Implement company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.
• Provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary.
• Teaching and coaching staff on a daily basis.
• Holding BOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen opportunities.
• Attending FOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen issues.

Administration

• Ensure all kitchen employees receive a semi- annual review.
• Maintain accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman’s compensation, termination reports and change of status forms. 
• Participate in the weekly management meetings. 

Problem Solving/Judgment

• Demonstrating a pro-active attitude regarding all aspects of the business. 
• Consistently making decisions that are in the best interest of our guests, employees and investors. 
• Making difficult decisions. 
• Remaining alert to all aspects of the operation.
• Recognizing potential problems and solving them in an effective and efficient way.

REQUIREMENTS

ABOUT THE COMPANY

LEONARDO’S

Saluti

Come Right in. Don’t be shy. We were the guys behind the most beloved Italian American Restaurant on the east Cost Called Vinny Testa’s Bar Ristorante. This is our new version 2.0 brought to you in 2026. We have always been restaurants where quality and quantity go hand in hand. We hope you’re hungry because our home cooked, robust dishes are for people who love to eat great food at affordable prices.

Remember those family dinners from your youth; where everyone was talking and drinking over each other and the food just keeps coming. That is what we are all about. Sunday Italian feasts 7 days a week. 

Sit down and tuck your napkin under your shirt and let us tell you about the best dining deal in all of New England. Start with our head of roast garlic and homemade focaccia to spread it on. Your servers and bartenders become part of your party as they explain our food, proper portioning and today’s extra offerings and taking your order.

Once you have decided what to eat, gaze at your surroundings of family pictures and memorabilia lining the walls. Watch the giant plates of top-of-the-line food and no we didn’t make a mistake with their enormity and no they aren’t part of the ownership its all the same and you are treated like our partners and owners. Everything is big including our doggie bags for tomorrow’s lunch/dinner.

All the way to your homemade deserts and espresso. No one ever leaves hungry. Your check is less than you thought for what you think and then you can play our version of Italian bingo and win your dinner for free. If your number from your table comes up your dinner is on us.

Mission Statement:

We are a restaurant reminiscent of the family-style Italian restaurants found in lower in lower Manhattan, Brooklyn from the 1940’s with modern cooking techniques and flavors. We welcome our guests with open arms, lavishing attentive service, along with the familiar, comforting Southern Italian specialties. Abundant portions for all but “family-style” dining we offer for any size party. We specialize in sharing all our food. Our atmosphere is with rich woods and decorative interiors with red and blacked tablecloths; hand painted murals, photos and Italian artifacts cover the walls. Music from the big band era fills out the atmosphere with memories of yesterday. Everyone will feel right at home.

HISTORY

Leonardo Testa is the son of famous restauranteur Vinny Testa. After many years he finally cobbled enough money to open his own restaurant/bar. He has all his father’s recipe’s and has updated all of them to today in 2026. Many of his father’s old favorites are here plus many new ones. Mangia.