Executive Chef

1 week ago

Jacksonville, Florida, United States French Pantry Full time
Job Title: Chef de Cuisine

The French Pantry is seeking a highly skilled and experienced Chef de Cuisine to lead our kitchen operations. As a visionary leader, you will be responsible for overseeing all aspects of the kitchen, including menu management, team management, budgeting, and inventory control.

Key Responsibilities:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 on 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.

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