Job Overview
Employment Type
Full-time
Compensation
Salary
Range $48,000.00 - $58,000.00
Work Schedule
Standard Hours
Benefits
401(k)
competitive salary
Dental Insurance
Health Insurance
Opportunity for advancement
Paid Time Off
Training and Development
Vision Insurance
Job Description
The French Pantry is an approachable French brasserie located in St. Augustine that masterfully blends high-end French cuisine with the warmth and welcoming atmosphere of a beloved neighborhood favorite. Known for its dedication to Old World wines, classic and modern cocktails, and a menu that expertly incorporates traditional French culinary methods alongside contemporary American techniques, The French Pantry offers an exceptional dining experience that resonates with both locals and visitors. This establishment is committed to quality and authenticity, emphasizing creativity and respect for ingredients in every dish it delivers.
We are currently seeking a dedicated and skilled Sous Chef to join our dynamic culinary team. As a pivotal member of the kitchen staff, the Sous Chef will assist the Chef de Cuisine in the daily operations of the kitchen, ensuring that every dish served upholds our high standards for quality, consistency, and presentation. This role is ideal for a culinary professional with a passion for French cuisine and an interest in modern American culinary practices who thrives in a high-end, fast-paced environment.
The Sous Chef will have the opportunity to lead and inspire kitchen staff, manage menu execution, and contribute significantly to the overall success of the kitchen. Responsibilities include supervising junior kitchen members, conducting training sessions to enhance cooking techniques, managing inventory and supply ordering, maintaining kitchen cleanliness and organization, and ensuring compliance with health and safety regulations. This position offers a competitive salary range between $48,000 and $58,000 annually and presents clear opportunities for advancement within our team.
In addition to gaining valuable leadership experience in a highly respected culinary setting, the Sous Chef will work in a stimulating and supportive environment that values creativity, teamwork, and professional growth. The French Pantry is part of 36 Granada, a vibrant culinary complex that also includes La Petite Kitchen, a chef-driven cooking class studio and private dining room, and Cache Cache, a stylish bar and event space. This unique combination of concepts allows our team members to be part of an innovative hospitality experience that reaches a diverse community of guests.
Joining The French Pantry means becoming part of a passionate team that strives to uphold the rich traditions of French cooking while embracing innovation and the evolving palate of modern American cuisine. We value excellence in culinary arts, commitment to team development, and dedication to exceptional guest service. If you are a motivated culinary professional eager to advance your career in a thriving restaurant environment that offers both stability and creative freedom, we invite you to apply for the Sous Chef position.
We are currently seeking a dedicated and skilled Sous Chef to join our dynamic culinary team. As a pivotal member of the kitchen staff, the Sous Chef will assist the Chef de Cuisine in the daily operations of the kitchen, ensuring that every dish served upholds our high standards for quality, consistency, and presentation. This role is ideal for a culinary professional with a passion for French cuisine and an interest in modern American culinary practices who thrives in a high-end, fast-paced environment.
The Sous Chef will have the opportunity to lead and inspire kitchen staff, manage menu execution, and contribute significantly to the overall success of the kitchen. Responsibilities include supervising junior kitchen members, conducting training sessions to enhance cooking techniques, managing inventory and supply ordering, maintaining kitchen cleanliness and organization, and ensuring compliance with health and safety regulations. This position offers a competitive salary range between $48,000 and $58,000 annually and presents clear opportunities for advancement within our team.
In addition to gaining valuable leadership experience in a highly respected culinary setting, the Sous Chef will work in a stimulating and supportive environment that values creativity, teamwork, and professional growth. The French Pantry is part of 36 Granada, a vibrant culinary complex that also includes La Petite Kitchen, a chef-driven cooking class studio and private dining room, and Cache Cache, a stylish bar and event space. This unique combination of concepts allows our team members to be part of an innovative hospitality experience that reaches a diverse community of guests.
Joining The French Pantry means becoming part of a passionate team that strives to uphold the rich traditions of French cooking while embracing innovation and the evolving palate of modern American cuisine. We value excellence in culinary arts, commitment to team development, and dedication to exceptional guest service. If you are a motivated culinary professional eager to advance your career in a thriving restaurant environment that offers both stability and creative freedom, we invite you to apply for the Sous Chef position.
Job Requirements
- Culinary degree or equivalent experience
- Experience working as a sous chef or in a similar kitchen role
- Proven leadership abilities in high-end restaurant settings
- Strong knowledge of French and American cooking techniques
- Ability to manage kitchen operations and staff
- Excellent organizational skills
- Ability to work under pressure and meet deadlines
Job Qualifications
- Experience as a sous chef or in a similar role in a high-end restaurant with a focus on French cuisine
- Strong understanding of both traditional French cooking techniques and modern American culinary practices
- Ability to lead and inspire a team maintaining high standards under pressure
- Excellent organizational skills and attention to detail
- Culinary degree or equivalent experience preferred
Job Duties
- Assist the Chef de Cuisine in menu execution ensuring all dishes meet quality and presentation standards
- Lead kitchen staff in absence of the Chef de Cuisine managing daily operations and ensuring smooth service
- Supervise and mentor junior kitchen staff fostering a positive and efficient work environment
- Conduct training sessions to enhance team members' skills in French and modern American cooking techniques
- Assist in managing inventory including ordering and receiving ingredients
- Ensure consistent portioning presentation and flavor profiles for all dishes
- Maintain a clean organized and safe kitchen environment adhering to health and safety regulations
- Ensure all kitchen equipment is in good working order reporting any issues promptly
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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