Sous Chef 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.