Benefits:

401(k)

Bonus based on performance

Competitive salary

Employee discounts

Health insurance

Profit sharing

Vision insurance

The French Pantry & Little Miss Ha restaurants are joining together to bring St. Augustine a premier new establishment. We are looking for an Executive Chef to lead the multi-concept venue. It is a chef driven position that will lead a central kitchen across different cuisines, dining rooms, and service styles. The operation is highly dynamic and will require a talented chef who excels in high volume upscale casual service and can plan/create additional menus and classes for private events. The Executive Chef position reports directly to the Director of Operations and the owners. It is the senior food leadership position in the business and will oversee the kitchen leadership of both restaurants and further assist in programming and leading the execution of private events in Cache Cache (event space) and La Petite Kitchen (cooking class studio). The position will require detailed organizational skills, keen restaurant financial acumen, adaptable management capabilities, and a positive leadership philosophy to achieve success each day in the building.

The French Pantry: will offer a morning coffee and pastry service, and both restaurants will serve lunch and dinner services featuring gourmet sandwiches and French classics served on in house baked bread. This is second location for the French Pantry after the popular Powers Ave location in Jacksonville.

Little Miss Ha: is a family run Vietnamese concept from Charleston, South Carolina. Simple, fresh, and full of flavor the restaurant will fill a much-needed segment of the St. Augustine food community. The concept is run by Janice Hudgins, a.k.a. Little Miss Ha, and her brother and chef Ryan Nguyen.

Le Petit Kitchen: a cooking class studio for guests to learn about different elements of cooking from professional chefs. This space will also be a select venue for private chef dinners featuring exclusive tasting and multi-course menus featuring signature wines for both public and private events.

Granada Bar: a full service bar featuring signature and classic cocktails as well as offering an elevated old world wine list. Guests at the Granada Bar and or dining in this area will also have access to order from either unique menu offered by The French Pantry or Little Miss Ha. This will also be the primary service bar for each of the unique dining rooms.

Cache Cache: A reservation only “speakeasy type cocktail bar” that offers classic cocktails as well as signature cocktails. This venue will also offer educational classes for our guests on classic Cocktails as well as wine tastings specific to unique varietals and regions. Cache Cache will also have a curated food menu.

Compensation ranges from $85,000-$100,000 based on experience and performance. In addition to the standard compensation, we also offer an aggressive Profit Share program. We will also pay a portion of your premium on one of the major medical plans offered by the company. After 30 days of employment, we will forward you the necessary information to log into the health insurance portal where you will be able to review the details of each plan and select the one that best meets your needs. Additionally, you will see our offering for dental and vision insurance, and although offered by the company, payment of these premiums is the employee’s responsibility. We offer a $25,000 life insurance policy at no cost to you. If you are currently enrolled in a 401(k) program, you will have the option to roll it over once you are employed with us for 6 months, or you may choose to enroll at that time. Our current Paid Time Off policy is to offer exempt employees 10 days (2 weeks) of paid time off during your first full year with an additional day being earned each year thereafter (up to 5 days) This time is accrued over the course of the calendar year and may be taken in any increments that fit your needs Due to the nature of the hospitality business, we are not a Monday-Friday, 9 – 5 business, and as such, we have a great deal of flexibility to work different schedules and manage time-off to the benefit of all.

Key Responsibilities:

• Lead kitchen operations across multiple concepts within the building.

• Lead kitchen operations to drive sales and achieve EBITDA goals in line with our strategic plan

• Collaborate with owners to establish budget and sales targets as well as developing additional specials and menu items exclusive of current concept recipes

• Ensure Prime Cost goals are met by guiding labor, food, waste, and other controllable measures

• Uphold company standards, policies, and procedures within the operations team

• Coach and train leadership on standards and implement corrective actions when necessary

• Foster the growth and development of the management team and staff in efforts to ensure guest satisfaction is maximized

• Establish a company culture that aligns with our core values and promotes retention

-Manage schedules for key management staff

Required Skills and Qualifications:

-3 Years Executive Chef experience

• Extensive experience in high-volume restaurant management, preferably in a multi-concept setting

-Menu item and recipe development

-Equipment and systems maintenance skills

• Proficiency in restaurant financial management, including budgeting, cost control, and revenue optimization

-Proper food handling and safety standards

-Experience Managing and coordination of:

Culinary Team

Guest Service Managers

Catering and Event Personnel

Marketing Personnel

Line Level FOH and BOH staff

• Excellent interpersonal and communication skills to build and maintain relationships with staff, vendors, and guests.

• Demonstrate strong organizational skills to effectively manage simultaneous operations.

• Utilize sharp financial acumen to monitor and optimize restaurant financial performance.

• Foster relationships with staff, vendors, and guests to ensure a positive working environment and customer satisfaction.

-Restaurant365 software knowledge is preferred.

Culinary Director Personal Qualities:

· Highly organized and detail oriented

· Strong communication & decision-making skills

Excellent customer service and public relations skills

Understanding of frequently used computer software and programs

Strong research skills

Ability to quickly adapt to change

Ability to work independently in a fast paced and multilayered environment

Strong sense of integrity

Be the Example