Michelin-Driven Sous Chef: Lead Kitchen Ops & Team

crenndininggroup; San Francisco (CA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Competitive PTO

401K with generous company match

Health/Dental/Vision insurance

Dining Discounts

Wellness/Education/Uniform Benefits

Employee Assistance Program (EAP)

Team trips to Blue Belle Farm

Job summary

Crenn Dining Group is seeking a skilled kitchen leader to manage all kitchen operations, including food prep, production, and supervision of Chef de Partie and Commis. You will ensure compliance with food handling standards and work closely with the culinary leadership to realize the restaurant's vision.

The role requires 2-3 years of sous chef experience in a Michelin environment, strong financial management knowledge, and proficiency in inventory/FP&A software.

Qualifications

• 2-3 years of sous chef experience in a Michelin environment.
• Ability to lead and manage the kitchen staff.
• Strong knowledge of financial management in a kitchen setting.
• Proficient in computer software related to inventory and financial management.

Responsibilities

• Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams.
• Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift.
• Partner with CDC and/or designated managers/chefs to regularly review and maintain recipe books.
• Purchase and order food product and supplies for the restaurant including daily product order.
• Assist with tracking and controlling food cost.
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH.
• Partner with CDC and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed.
• Model and promote teamwork across all teams.
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy.
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Skills

Sous chef experience

Leadership

Financial management

Inventory software

Tools

Inventory management software

Job description

Crenn Dining Group is seeking a skilled kitchen leader to manage all kitchen operations, including food prep, production, and supervision of Chef de Partie and Commis. You will ensure compliance with food handling standards and work closely with the culinary leadership to realize the restaurant's vision.

The role requires 2-3 years of sous chef experience in a Michelin environment, strong financial management knowledge, and proficiency in inventory/FP&A software.