Executive Pastry Sous Chef

Crenn Dining Group; San Francisco (CA); On-site; USD 80,000 - 100,000; Full time

Job summary

A prestigious dining group in San Francisco is seeking an experienced Pastry Executive Sous Chef to support daily operations at their three-Michelin-star restaurant. Ideal candidates will have over 3 years of experience in Michelin-level pastry programs and at least 2 years in a leadership role in a fine dining environment. Key responsibilities include overseeing pastry kitchen operations, maintaining quality standards, and collaborating with service leadership. The role requires strong organizational skills and a commitment to teamwork.

Qualifications

• 3+ years experience in Michelin level pastry programs.
• 2+ years experience as Pastry Sous Chef or similar leadership role.
• Strong organizational and communication skills.

Responsibilities

• Support day-to-day pastry kitchen operations.
• Organize and mentor pastry cooks.
• Maintain recipe accuracy and quality control.
• Ensure food safety and sanitation compliance.
• Oversee ordering and inventory control.

Skills

Organizational skills

Communication skills

Leadership

Food safety knowledge

Job description

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.

Pastry Executive Sous Chef

Atelier Crenn | San Francisco

Atelier Crenn is seeking a Pastry Executive Sous Chef to support the culinary team in overseeing daily pastry operations at our three-Michelin-star restaurant. This role is hands‑on and leadership‑driven, focused on execution, consistency, and collaboration across culinary and service teams.

Key Responsibilities

• Support day-to-day pastry kitchen operations, including prep, service, and production
• Work with CDC to organize and mentor pastry cooks, ensuring clarity, accountability, and high standards
• Maintain recipe accuracy, quality control, and allergy compliance
• Ensure food safety, sanitation, and regulatory compliance at all times
• Oversee ordering, inventory control, waste management, and labor
• Assist with monthly inventories and food cost tracking
• Act as a pastry point person for buyouts and special events
• Collaborate closely with service leadership to ensure smooth daily operations
• Participate in weekly management meetings and operational planning

Qualifications

• 3+ years experience in Michelin level pastry programs.
• 2+ years experience as Pastry Sous Chef or similar leadership role in a fine‑dining restaurant environment
• Strong organizational and communication skills
• Ability to lead by example in a fast‑paced, detail‑driven kitchen
• Working knowledge of food safety and sanitation standards
• Commitment to consistency, craftsmanship, and teamwork