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French Pantry Chef de Cuisine

2 months ago

Jacksonville, United States French Pantry Full time $60,000 - $65,000
Job DescriptionJob DescriptionBenefits:
  • 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 brasseries high standards.
  • Work alongside the Executive Chef to innovate and introduce seasonal and signature dishes that reflect the brasseries 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.