Company description

At Félix and La Cave, we’re not just offering a job—we’re inviting you to join a close-knit team where hard work pays off, work-life balance isn’t just a buzzword, and collaboration comes first. As a family-owned group operating two upscale, high-volume restaurants, we understand that when you thrive, our guests do too. We’re proud to provide a work environment that emphasizes competitive pay, robust benefits, and opportunities for growth. 

FÉLIX COCKTAILS ET CUISINE - an all-day, Parisian restaurant embracing the best of craft cocktails, French-inspired fare, and laissez-faire dining culture. Owned and operated by Félix Landrum, whose parents are both from Paris, the eponymous restaurant evokes his love for the city and serves as a neighborhood cornerstone for long, leisurely gatherings, whether that be over brunch, lunch, dinner, or drinks.

LA CAVE - an elevated sipping lounge and salon privé. Located next door to Félix, and accessible via an adjoining stone entryway, La Cave’s soft, inviting atmosphere evokes the slower pace of the south of France, offering extensive lists of French wines, high end whiskies, and cordials meant to be sipped and paired alongside a thoughtful menu of small plates. The space, designed by Leslie Landrum, Félix’s wife and partner, brings to life inspiration from the couple’s frequent travels to the south of France.

Job description

We’re Looking For…

A creative and successful Executive Chef with 6+ years experience managing the line for upscale and, preferably, high-volume restaurants (200–300 covers). You’re passionate about sourcing, cooking, and creating, while ensuring the highest quality finished dishes for our guests. Bonus points if you are classically trained, or have worked in a French kitchen before. In this role, you'll oversee both kitchens, including people, culture, operations, and communication.

Responsible For…

• Kitchen Leadership: Oversee all aspects of daily kitchen operations to ensure a smooth, efficient workflow and the delivery of exceptional culinary experiences.
• Menu Development: Work closely with Owner Félix Landrum to create and update seasonal menus that reflect our restaurants’ culinary vision, while meeting high standards for quality, presentation, and creativity.
• Ingredient Sourcing: Establish and maintain strong relationships with local farmers and purveyors to source fresh, high-quality ingredients, ensuring consistency in every dish.
• Staff Management: Recruit, train, and mentor a diverse kitchen team; foster a collaborative, creative environment and provide continuous learning opportunities.
• Quality Assurance: Monitor food quality and presentation across all stations, implementing regular quality checks and maintaining strict adherence to recipes and standards.
• Cost Control: Manage kitchen budgets, control food and labor costs, and implement effective waste reduction strategies to maximize profitability.
• Health & Safety Compliance: Enforce rigorous sanitation, food safety, and hygiene standards to ensure compliance with all local, state, and federal regulations.
• Operational Efficiency: Optimize kitchen processes and production schedules to handle high-volume service without compromising on quality or speed.
• Collaboration: Work closely with front-of-house management to ensure seamless communication and alignment between the kitchen and service teams.

What You Can Expect…

• Schedule: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. You can expect to work 45-50 hours per week
• Competitive Compensation + PTO: Competitive salary and paid PTO after 90 days
• Health Insurance: Medical, dental, vision
• Employee Discounts: Enjoy a shift meal, as well as employee discount across both concepts
• Parental Leave: We offer 4 weeks PTO

Compensation

this position is: salaried, 75k-100k

Application instructions

Deadline

February 28, 2025