Sous Chef The French Pantry

Benefits:

• 401(k)
• Competitive salary
• Dental insurance
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance

Sous Chef - The French Pantry (Job is in St. Augustine)


Location: St. Augustine 


About Us:
The French Pantry is an approachable French brasserie that blends high-end cuisine with the warmth and accessibility of a neighborhood favorite. We emphasize Old World wines, classic and modern cocktails, and a menu that integrates French culinary traditions with modern American techniques.


Position Overview:
The Sous Chef will assist the Chef de Cuisine in the day-to-day operations of the kitchen, ensuring the highest standards of quality, consistency, and cleanliness. This role is ideal for a culinary professional with a passion for French cuisine and modern American techniques, who thrives in a fast-paced, high-end environment.


Key Responsibilities:

• Support Kitchen Operations:
  
  
  • Assist the Chef de Cuisine in menu execution, ensuring all dishes meet established quality and presentation standards.
  • Lead kitchen staff in the absence of the Chef de Cuisine, managing daily operations and ensuring smooth service.
• Team Leadership:
  
  
  • 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.
• Inventory & Quality Control:
  
  
  • Assist in managing inventory, including ordering and receiving ingredients.
  • Ensure consistent portioning, presentation, and flavor profiles for all dishes.
• Kitchen Maintenance:
  
  
  • Maintain a clean, organized, and safe kitchen environment, adhering to all health and safety regulations.
  • Ensure all kitchen equipment is in good working order, reporting any issues promptly.

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.