Benefits:

401(k)
Bonus based on performance
Competitive salary
Dental insurance
Health insurance
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.

Compensation: $60,000.00 - $70,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

MISSION:

To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.

VISION:

We will be recognized as an extraordinary leader in the hospitality industry through the passionate pursuit of excellence across all our endeavors.

VALUES:

 Integrity – We will be open and honest in all activities. We will always do the right thing.

 Guest Focus – We are engaging, responsive, and flexible in providing the highest level of extraordinary hospitality to our guests.

 Respect – We value the team, and the guests, while embracing diversity and treating individuals with courtesy and politeness in all interactions.

 Community Volunteerism – Our business decision are guided by a shared commitment to being active and responsible members of the communities in which we work and live.

 Loyalty – We are dedicated to the mission of Legacy Restaurant Group, and we are all personally accountable for upholding and advancing its vision.

 Pursuit of Excellence - We will seek excellence in everything we do in an effort to create an extraordinary culture that achieves the highest levels of success by all performance measures.

The success of our restaurants is a direct reflection of the talent and dedication of our extraordinary team members.

From the kitchen to the dining room, every team member plays a vital role in our pursuit of the perfect guest experience. We are committed to attracting the best in the industry while treating each person with respect and dignity. You will be entering an environment where your hard work truly makes a difference and helps us in our pursuit of exceptional quality. We value the skills, strengths, and perspectives of our diverse team, and depend upon each other to cultivate an atmosphere that is disciplined as well as rewarding. We are continually sharing ideas and learning in order to improve our organization and ourselves.

Hospitality is a key ingredient for creating an exceptional dining experience, and great hospitality begins with a simple smile and genuine warmth. Smiles not only impress and welcome our guests, but also energize our teammates.

We approach food and service as an art form requiring grace, finesse, and sophistication. Acting with care ensures that efficiency never becomes haste and quality never suffers for convenience. Through thoughtful presentation of oneself and our food, we show respect for our ingredients, our buildings, our guests, and our colleagues.

Attention to detail is most important in hospitality and service. Often times the smallest things are the most memorable part of a guests visit. Every detail contains an opportunity to leave a lasting impression.

We hope your time with us will be fulfilling on many levels. It is our sincere wish to share the message of hospitality with you as a tool not only for the restaurant, but also for your daily life.

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