Executive Chef - Asian Cuisine

Executive Chef Position at 36 Granada

We are seeking an exceptional Executive Chef with extensive and proven creative abilities in Asian cuisine to lead our kitchen team. The ideal candidate will possess deep expertise in Japanese-Sushi, Thai, and Vietnamese culinary traditions, with a passion for innovation and excellence.

36 Granada is a culinary destination that features several unique high quality hospitality experiences. The property features two leading regional restaurants in The French Pantry and Little Miss Ha Vietnamese Cuisine. These distinct dining rooms are accompanied by a chef driven cooking class studio, and a secluded bar and event space. The property is designed to have these rooms operating concurrently without competing, rather complementing each other. The experiences are unique, high end casual, and all are served with a focus on making each visit personal.

The French Pantry: A full service restaurant that offers morning coffee and pastries, lunch and dinner service, and craveable desserts. Following its acclaimed Jacksonville venue, Saint Augustine will welcome the second installment of this esteemed eatery. Guests can anticipate a menu featuring many signature French Pantry offerings along with an accessible, high-quality, chef-led dining experience in the evenings.

Little Miss Ha: A full service restaurant specializing in Vietnamese dishes crafted from homemade recipes that prioritize fresh, high-quality ingredients. Originating as a private catering business in Charleston, SC, Little Miss Ha swiftly evolved into an award winning Vietnamese restaurant under the guidance of founder Janice Nguyen Hudgins. Relocating to Saint Augustine to align with the French Pantry at 36 Granada, Little Miss Ha aims to set the benchmark for Asian culinary excellence.

Granada Bar: A full service bar that will serve as the union between the two restaurants. Guests enjoying the ambiance of Granada Bar or dining within its space will have the privilege to choose from the distinct menus of The French Pantry and Little Miss Ha. The bar program features signature and time-honored cocktails as well as offering an elevated old world wine list.

Le Petite 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.

Cache Cache: An exclusive, reservation-only cocktail lounge reminiscent of a speakeasy, serving both timeless classics and in-house specialty cocktails. Additionally, the bar will provide educational sessions on traditional cocktail crafting and wine tastings that highlight distinctive grape varieties and regions. Alongside beverages, a thoughtfully selected food menu will be available. Furthermore, the establishment can accommodate private gatherings for as many as 75 guests, suitable for a variety of occasions including rehearsal dinners, formal dinner events, corporate functions, birthday celebrations, and more.

36 Granada is built on traditions of quality food and spirits and served in Saint Augustine with a hospitality approach that creates a lasting personal experience.

Position Overview: We are looking for a visionary chef with deep knowledge of Pan-Asian cuisine that can continue to develop our brand. Little Miss Ha has grown from its humble catering beginnings to high quality restaurant, and we are looking to further that journey. As a part of 36 Granada you will be working in a dynamic kitchen. We serve 5 different menus daily between the two concepts. Beyond our dining rooms, our event space adds an additional culinary component. It is a high execution, high volume environment with solid leadership.

What we expect from you:

• Extensive professional experience in Japanese-Sushi, Thai, and Vietnamese cuisines
• Sushi preparation experience preferred
• Demonstrated creative abilities with a proven track record of menu development and innovation.
• Comprehensive knowledge of popular Asian dishes served in American restaurants (pho, sushi, pad thai, ramen, spring rolls, curry dishes, teriyaki, etc.)
• Expert knowledge of premium ingredients and sourcing practices
• Strong leadership skills with experience managing kitchen operations
• Commitment to maintaining the highest standards of food quality and presentation
• Commitment to On-going education and growth
• Passion for being a part of a culture that is guest focused
• Polished,Professional, dependable, and focused on always making it better
• Ability to communicate well with others in an effective manner
• Self Motivated and organized with precise attention to detail
• Capable of upholding high standards in cleanliness, food safety, food handling, and all sanitation requirements

Responsibilities:

• Design and execute creative menus that showcase authentic Asian flavors with modern interpretation
• Source and select premium quality ingredients to ensure exceptional dishes
• Lead, mentor, and inspire kitchen staff to maintain excellence
• Oversee all aspects of kitchen operations, including food preparation, plating, and quality control
• Develop seasonal specials and signature dishes
• Maintain food cost controls while upholding quality standards

What you can expect from us:

• We are an independently owned and operated business focused on proving the best experience for our guests and our team
• We provide a positive, supportive, and inclusive environment

What We Offer:

• Competitive compensation package $80,000-$90,000+ annual salary based on experience
• Comprehensive benefits plans that include health insurance with dental, vision, and life
• 401k
• Creative freedom to showcase your culinary vision
• Access to premium ingredients and resources
• Professional growth opportunities
• Collaborative and respectful work environment

To Apply Submit your resume, portfolio of culinary work, and references to. Please include examples of your creative menu development and signature dishes.

Compensation: $80,000.00 - $90,000.00 per year