Sainte George
1 St George Street, Saint Augustine, FL 32084
Executive Chef/Sous Chef – willing to work with school schedule
We are seeking a passionate and skilled Chef to join our culinary team. The ideal candidate will have a strong background in culinary arts and food service management, with experience in fine dining establishments. This role requires creativity, leadership, and a commitment to excellence in food preparation and presentation. As a Chef, you will oversee kitchen operations, manage inventory, and ensure that all dishes meet our high standards of quality.
Key Responsibilities:Culinary Leadership & Execution
- Lead kitchen operations while actively cooking and assisting during service.
- Develop and execute innovative menus, seasonal dishes, and daily specials.
- Ensure consistency in taste, presentation, and portion control across all stations.
- Supervise mise en place, production, and plating during peak service hours.
- Maintain high culinary standards in line with the restaurant’s or brand’s vision.
Team Management & Training
- Recruit, train, and mentor kitchen staff, fostering a culture of teamwork and professionalism.
- Delegate tasks effectively while maintaining a strong presence on the kitchen line.
- Conduct regular performance evaluations and provide constructive feedback.
- Schedule and coordinate kitchen shifts for smooth operation.
Financial & Operational Management
- Oversee food and labor costs, achieving profitability targets without compromising quality.
- Manage inventory, purchasing, and supplier relationships.
- Implement portion control and waste reduction strategies.
- Prepare and manage kitchen budgets in coordination with management.
Health, Safety & Sanitation
- Ensure full compliance with local health and safety regulations.
- Maintain cleanliness, organization, and equipment maintenance across all kitchen areas.
- Enforce food safety standards (HACCP, ServSafe, etc.).
Collaboration & Guest Experience
- Work closely with front-of-house management to ensure seamless service.
- Participate in menu tastings, events, and special functions.
- Respond to guest feedback promptly and professionally.
Qualifications:
- Culinary degree or equivalent professional experience required.
- Minimum 5–7 years of progressive culinary experience, including at least 2 years in an executive or sous chef leadership role.
- Proven ability to manage kitchen operations while remaining hands-on in food preparation.
- Strong knowledge of international cuisines, modern cooking techniques, and plating design.
- Excellent leadership, communication, and time management skills.
- Proficient in cost control, inventory systems, and food safety compliance.
- Food Safety Certification preferred.
Core Competencies:
- Hands-on leadership and teamwork
- Creativity and innovation in menu development
- High standards of quality and consistency
- Financial and operational acumen
- Adaptability under pressure
- Strong sense of accountability and professionalism
Job Type: Contract
Pay: $75,000.00 – $85,000.00 per year
Experience:
- Culinary experience: 4 years (Required)
- Cooking: 4 years (Required)
Ability to Relocate:
- Saint Augustine, FL 32084: Relocate before starting work (Preferred)
