CDC - Chef De Cuisine

Legacy Restaurant Group - Jacksonville; Saint Augustine (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

The French Pantry & Little Miss Ha in St. Augustine, FL, are seeking a Chef de Cuisine to lead two distinct concepts in a high-volume, casual to fine-dining setting. You will supervise daily kitchen operations, mentor staff, and ensure consistency and quality across menus from breakfast to dinner.

This is a hands-on, on-the-line leadership role with ownership collaboration and immediate impact. You will manage prep, inventory, ordering, and vendor relations, uphold food safety standards, and

Qualifications

• Proven leadership as Chef de Cuisine, Sous Chef, or Kitchen Manager in high-volume settings.
• Strong command of kitchen fundamentals: staffing, ordering, sanitation.
• ServSafe certification or ability to obtain immediately.

Responsibilities

• Run day-to-day kitchen operations across both concepts, ensuring consistent quality.
• Lead from the line during high-volume service; hands-on leadership.
• Directly supervise and schedule all kitchen staff across both concepts.
• Manage prep, inventory, ordering, and vendor relationships to maintain efficiency and cost.
• Enforce food safety, sanitation, and cleanliness standards in a shared kitchen.

Skills

Chef leadership

Kitchen management

Food cost control

ServSafe certification

Job description

Chef de Cuisine 36 Granada (The French Pantry & Little Miss Ha)
St. Augustine, FL | Full-Time | Salaried, Commensurate with Experience | Immediate Start

The Opportunity

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.

What You'll Own

Kitchen Leadership & Daily Operations

• 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

Menu Execution & Consistency

• 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

Team & Culture

• 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

What We're Looking For

• 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)

Why 36 Granada

You're stepping into a proven, high-performing operation with volume, brand recognition, and engaged ownership already in place. That means you can focus on what matters: running a tight ship and building a team you're proud of. For the right person, this role carries real room to grow into greater culinary leadership as we continue to build 36 Granada.

We're located in the heart of Historic Downtown St. Augustine, steps from the Lightner Museum and Flagler College, in a beautifully restored 1880s building. Personal hospitality is our way - and as Chef de Cuisine, you keep that standard alive on every plate, every single night.

Compensation: Competitive salary, commensurate with experience. Immediate start available.