Job Opportunities

36 Granada
36 Granada St.
St. Augustine, FL 32084
 

JOB DESCRIPTION

Overview:

The French Pantry & Little Miss Ha restaurants are joining together to bring St. Augustine a premier new establishment. We are looking for an Executive Chef to lead the multi-concept venue. It is a chef driven position that will lead a central kitchen across different cuisines, dining rooms, and service styles. The operation is highly dynamic and will require a talented chef who excels in high volume upscale casual service and can plan/create additional menus and classes for private events. The Executive Chef position reports directly to the Director of Operations and the owners. It is the senior food leadership position in business and will oversee the kitchen leadership of both restaurants and further assist in programming and leading the execution of private events in Cache Cache (event space) and La Petite Kitchen (cooking class studio). The position will require detailed organizational skills, keen restaurant financial acumen, adaptable management capabilities, and a positive leadership philosophy to achieve success each day in the building. 

Duties and Responsibilities:

· Lead kitchen operations across multiple concepts within the building

· Lead kitchen operations to drive sales and achieve EBITDA goals in line with our strategic plan

· Collaborate with owners to establish budget and sales targets

· Ensure Prime Cost goals are met by guiding labor, food, waste, and other controllable measures

· Uphold company standards, policies, and procedures within the operations team

· Coach and train leadership on standards and implement corrective actions when necessary

· Foster the growth and development of the management team and staff in efforts to ensure guest satisfaction is maximized

· Establish a company culture that aligns with our core values and promotes retention

· Manage schedules for key management staff

Requirements and Competencies:

· Executive Chef experience required

· Culinary Instruction experience preferred

· Extensive experience in high-volume restaurant management, preferably in a multi-concept setting e.g. hotel properties

· Menu item and recipe development

· Equipment and systems maintenance skills

· Proficiency in restaurant financial management, including budgeting, cost control, and revenue optimization

· Proper food handling and safety standards

· Experience managing and coordination of:

o Culinary Team

o Guest Service Managers

o Catering and Event Personnel

o Marketing Personnel

o Line Level FOH and BOH staff

· Excellent interpersonal and communication skills to build and maintain relationships with staff, vendors, and guests

· Demonstrate strong organizational skills to effectively manage simultaneous operations

· Utilize sharp financial acumen to monitor and optimize restaurant financial performance

· Foster relationships with staff, vendors, and guests to ensure a positive working environment and customer satisfaction

· Restaurant365 software knowledge is preferred

Qualifications:

· Highly organized and detail oriented

· Strong communication & decision-making skills

· Understanding of frequently used computer software and programs

· Ability to quickly adapt to change

· Ability to work independently in a fast paced and multilayered environment

· Strong sense of integrity

· Strong sense of Awareness

Compensation, Benefits, and Hours:

· Competitive salary commensurate with experience, education skills, and training. Range of $95,000 - $110,000.

· Profit share opportunity and performance incentives contingent upon sales and profitability

· Benefits include medical, dental, vision, 401k retirement plan, and life insurance policy. A portion of the health insurance premium will be paid by the company. Dental and vision insurance premiums are the employee’s responsibility.

· Paid time off and flexible schedules

Overview:

36 Granada is a culinary union steeped in global history that proudly serves our local community and our vibrant visitor base. Our guests can enjoy a variety of experiences under one roof. The unique dining rooms offer either top rated French cuisine or authentic homemade Vietnamese. These dining rooms are accompanied by a chef driven cooking class studio, and a cloistered bar and event space. The combination of these options under one roof creates a dynamic environment that provides efficiency in operations while offering a variety of options for our guests.

The business is designed to have multiple revenue centers operating independently. These revenue centers will operate concurrently without competing, rather complementing each other. The operational goal is to achieve harmonious autonomy. The competitive strength of each revenue center provides a matrix of sales that supports the business throughout the year. The operational efficiency of the shared kitchen and staff will lead to increased profitability above a traditional brick and mortar restaurant. The position will require detailed organizational skills, keen restaurant financial acumen, adaptable management capabilities, and a positive leadership philosophy to achieve success each day in the building. Restaurant venues include:

The French Pantry: will offer a morning coffee and pastry service, and will serve lunch and an approachable Upscale Chef Driven Dinner service. A few menu items are brand specific and inherited from the founder. These specials are focused on utilizing fresh and elevated ingredients with both Mediterranean and Asian influences. 

Little Miss Ha: will feature authentic homemade Vietnamese recipes that are designed for sharing with unique menus for both lunch and dinner service. Each menu will focus on fresh and quality driven ingredients.

Le Petit Kitchen: a cooking class studio for guests to learn about different elements of cooking from professional chefs. This space will also be a select venue for private chef dinners featuring exclusive tasting and multi-course menus featuring signature wines for both public and private events. This versatile space is also intended to feature collaborations and Pop-up events with other Chefs. An emphasis on Culinary Instruction, personality, and the guest experience during events will be a key to driving the success of this revenue center. 

Granada Bar: a full service bar featuring signature and classic cocktails as well as offering an elevated old world wine list. Guests at the Granada Bar and or dining in this area will also have access to order from either unique menu offered by The French Pantry or Little Miss Ha. This will also be the primary service bar for each of the unique dining rooms. 

Cache Cache: A reservation only “speakeasy type cocktail bar” that offers classic cocktails as well as signature cocktails. This venue will also offer educational classes for our guests on Classic Cocktails as well as wine tastings specific to unique varietals and regions. Cache Cache will also have a curated food menu. The space will also function as a private event space for up to 75 people. Events could range from rehearsal dinners, plated dinner parties, corporate events, birthday parties etc. Chef will have the opportunity to design menus for all these event types for whatever the client desires. 

APPLY HERE