CDC - Chef De Cuisine
About The Position
36 Granada needs a strong Chef de Cuisine! We're two distinct, elevated restaurants under one roof in Historic Downtown St. Augustine. The French Pantry serves French-Mediterranean breakfast, lunch, and dinner, and Little Miss Ha delivers authentic Vietnamese lunch and dinner. We run five unique menus a day out of one high-volume shared kitchen. The systems, the volume, and the ownership are already in place and running well. What we need is a leader who can walk in, take the reins immediately, and help run this kitchen at a professional standard from day one. This is a hands-on, on-the-line leadership role. You'll be the senior culinary presence in the building, directly responsible for daily execution, kitchen staff, and consistency across both concepts — working in close partnership with ownership and restaurant leadership, who are fully engaged and ready to support the right person.
Requirements
- Proven experience as a Chef de Cuisine, Sous Chef, or Kitchen Manager in a high-volume, upscale casual or fine-dining kitchen
- Someone ready to start immediately and lead with confidence from day one. We are a busy restaurant and don’t have time for a long ramp-up
- Strong command of kitchen fundamentals: staffing, ordering, food cost, and sanitation
- The composure to lead a team through high-volume, fast-paced service without losing standards
- Respect for, and ideally experience with, French, Mediterranean, or Vietnamese cuisine, or the humility and speed to learn both quickly and execute with precision
- A steady, professional presence who leads by example and holds the line under pressure
- ServSafe certification (or ability to obtain immediately)
Responsibilities
- Run day-to-day kitchen operations across both The French Pantry and Little Miss Ha, ensuring every plate meets our standard for taste, temperature, and presentation
- Lead from the line during high-volume service. This is a working chef role, not a desk job
- Directly supervise, schedule, and hold accountable all kitchen staff across both concepts
- Manage prep lists, inventory, ordering, and vendor relationships (seafood, proteins, produce) to keep the kitchen running efficiently and on cost
- Enforce food safety, sanitation, and cleanliness standards across a shared, high-traffic kitchen
- Execute all five daily menus: French Pantry breakfast, lunch, and dinner; Little Miss Ha lunch and dinner with precision and consistency, service after service
- Protect the authenticity and identity of both cuisines, French-Mediterranean and Vietnamese, as established by ownership
- Partner with ownership on seasonal specials and menu refinements, bringing your own point of view once you've earned the kitchen's trust
- Support La Petite Kitchen and Cache-Cache with execution of cooking-class dishes and event menus as needed
- Train, mentor, and sharpen line cooks and sous chefs into a stronger, more consistent team
- Set the tone for a disciplined, respectful, professional kitchen culture. No shortcuts, no excuses
- Communicate constantly and clearly with front-of-house leadership and ownership to keep service running smoothly
Benefits
- Competitive salary, commensurate with experience.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
