Benefits:

401(k)

Bonus based on performance

Dental insurance

Health insurance

Opportunity for advancement

Paid time off

Profit sharing

Training & development

Vision insurance

Chef de Cuisine - The French Pantry

Location: St. Augustine (New Location)

About Us: The French Pantry is an innovative and dynamic French brasserie, offering high-end cuisine in an approachable setting. We emphasize Old World wines, classic and modern cocktails, and a menu that blends the best of French culinary traditions with modern and traditional techniques. Our goal is to provide an elevated dining experience in a fast paced relaxed setting. As part of a multi-concept establishment, The French Pantry is a key component in our commitment to culinary excellence.

Position Overview: The Chef de Cuisine will be a visionary leader, responsible for overseeing all aspects of the kitchen operations at The French Pantry. This role requires a deep understanding of French cuisine, a passion for classic and modern techniques, and the ability to deliver high-quality dishes consistently. The ideal candidate will possess strong leadership skills, experience in managing food budgets and inventory, and a commitment to maintaining a pristine and efficient kitchen.

Key Responsibilities:

Menu Management & Execution:

Collaborate with the Executive Chef to create and refine menu offerings, ensuring alignment with the brasserie’s high standards.

Work alongside the Executive Chef to innovate and introduce seasonal and signature dishes that reflect the brasserie’s culinary philosophy.

Maintain recipe standards and ensure all dishes meet quality and presentation requirements.

Leadership & Team Management:

Lead, mentor, and develop the kitchen team, fostering a positive and collaborative environment.

Conduct regular training sessions to ensure all team members are skilled in both traditional French techniques and modern American practices.

Manage staff schedules, ensuring optimal kitchen coverage and efficiency.

Budget & Inventory Management:

Develop and manage food cost budgets, ensuring profitability without compromising quality.

Oversee inventory controls, including ordering, receiving, and managing stock to minimize waste and optimize freshness.

Work closely with suppliers to source the best ingredients, maintaining strong relationships and negotiating favorable terms.

Operational Excellence:

Maintain the highest standards of cleanliness and organization in the kitchen, ensuring compliance with all health and safety regulations.

Ensure all kitchen equipment is properly maintained, arranging for repairs and replacements as necessary.

Implement and enforce operational procedures to ensure consistency and efficiency across all kitchen processes.

Quality Control:

Conduct regular quality checks on all dishes, ensuring consistency in taste, presentation, and portion size.

Address any issues promptly, with a focus on continuous improvement.

Qualifications:

Proven experience as a Chef de Cuisine in a high-end restaurant, preferably with a focus French cuisine.

In-depth knowledge of French cuisine and cooking techniques, with a strong foundation in culinary practices.

Exceptional leadership and team management skills, with a track record of developing and mentoring kitchen staff.

Strong financial acumen, with experience in managing food budgets and inventory controls.

Excellent organizational skills and attention to detail, with a commitment to maintaining a clean and efficient kitchen.

Ability to work under pressure and in a fast-paced environment while maintaining high standards.

Culinary degree or equivalent experience preferred.