About Crenn Dining Group
At Crenn, we are guided by our values of humanity, sustainability, artistry and equity. We create culinary experiences that challenge convention with a planet first mindset. Seeking to keep these values at the forefront of everything we do, we are committed to inclusion at all stages in our operation, from the purveyors we work with to the team we hire. We are an Equal Opportunity Employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.
Description
Full Time
Wage Range: $65,000 - $75,000 per year
San Francisco, CA
MAIN ROLE
In your position, you will be responsible for all kitchen operations, including food preparation and production; including oversight and direction of all Chef de Partie and Commis. You will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. In communication with the Chef de Cuisine and Executive Sous Chef you will effectively execute the goals for the kitchen department and overall vision for the restaurant.
Qualities required:
Must demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
Drive to elevate your personal performance and maintain the standards of quality.
Welcome with suggestions and new ideas as an opportunity to learn, grow and improve systems.
Ability to anticipate and respond to guest needs in a respectful and timely manner.
Must demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
Must strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.
Responsibilities:
MANAGEMENT:
MEETINGS / COMMUNICATION
Attend daily 2:00 meeting with service and wine team to discuss menu, guest information, service issues
Attend Sous Chef Meeting every Wednesday with notes to improve systems.
KITCHEN ORGANIZATION
Maintain all refrigeration and dry storage organization and cleanliness to restaurant standard.
Ensure all produce in reach ins have proper labeling and freshness.
Conduct daily audits of fridges to ensure items are fresh and being used accordingly.
ZERO WASTE
RECIPE DOCUMENTATION
Ensure recipes pertaining to all menu items are documented in a standardized format and organized on the google drive.
Recipes and yields must be documented within 1 week of dish implementation to the menu.
HEALTH AND SANITATION
PURCHASING / FOOD COSTING
Responsible for placing daily orders and inputting them into drive and posting on cork boards in the kitchen.
Oversee daily scanning of invoices into Plate IQ ensure numbers are being put into a declining budget.
All menu items must be cost either before or within 1 week of implementation onto the menu.
INVENTORY
In addition to the team the individual will play a part in keeping the inventory low throughout the month.
Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly.
Conduct monthly inventory on the 31st of each month and submit all information to accounting and company controllers within two days.
DAILY CLOSING MANAGER
Working with a team to ensure that daily inventory logs are filled out and posted.
Closing log is completed and items are inspected thoroughly.
Oversee daily/weekly deep cleaning schedule.
Ensure the building is left clean and orderly on a nightly basis.
Ensure all trash, compost, and recycling is brought out nightly.
Responsible for arming the building nightly.
More detail about Atelier Crenn part of Crenn Dining Group, please visit