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Sous Chef
Atelier Crenn
3127 Filmore St, San Francisco, CA 94123
Atelier Crenn hiring Sous Chef in San Francisco, CA

Atelier Crenn hiring Sous Chef in San Francisco, CA

Atelier CrennMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 22, 2021

Sorry, this job expired on Jun 22, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

Position Title: Sous Chef, Atelier Crenn



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.


Responsibilities:

MANAGEMENT:

  • Oversight of all PM Chef de Partie employees.
  • Weekly and daily schedule
  • General cleaning
  • Break Schedule
  • Oversee PM prep list per standard allotted pars.
  • Oversight of closing checklist.


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 audit of fridges to ensure items are fresh and being used accordingly.

ZERO WASTE

  • Assisting in sustaining and nourishing a culture of cooks that promote Zero Waste
  • Making it a top priority to notice problems in the matter and thinking creatively to find solutions

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 menu.

HEALTH AND SANITATION

  • Ensure nightly temperature logs are complete and ensure fridges are maintaining proper temperature
  • Ensure proper sanitation and personal hygiene are maintained
  • Ensure monthly check ins are being adhered to.


PURCHASING / FOOD COSTING

  • Responsible for placing daily orders and inputting them into drive and posting on cork board in kitchen.
  • Including but not limited to
  • Protein
  • Specialty Items (caviar, truffles, asain products)
  • Oversee daily scanning of invoices into Plate IQ ensure numbers are being put into decline budget.
  • All menu items must be costed either before or within 1 week of implementation onto 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 controller within two days.

DAILY CLOSING MANAGER

  • Working with 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 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.


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 maintaining the standards of quality.
  • Welcoming 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 though 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.

Compensation Details

Compensation: Salary (Based on Experience)

View Job Description

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