Reports to: Ownership

Secondary report: Chef de Cuisine

Wage Range: $90,000 - $110,000 per year

Main Role

In this position, Executive Pastry Chef will be responsible for overseeing all pastry kitchen operations of Atelier Crenn & Bar Crenn. They will provide professional input to the Pastry Sous Chef and direction to the Pastry BOH team. They 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 CDC and the Director of Operations, they will effectively execute the goals for the kitchen and overall vision for the restaurant. 

Qualities Required:

• Be an expert with fine dining cooking technique, and tasting. Be detail oriented. 
• 5 years of experience managing Michelin starred food programs
• Master pastry cooking techniques and understand all flavors with an open mind
• Be a problem solver. Inspire the team to follow the vision.
• Understand how to manage all financial aspects of pastry department, including food costs
• Have excellent organizational skills and be be able to manage priorities
• Be a Mentor: Teach and coach managers on a daily basis. Discipline employees if necessary.

Expected Behaviors:

• Represent Crenn Dining Group professionally through your personal appearance, communication, and respect for others. Strive to exceed the standards of cleanliness.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention.
• 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. 
• Strive to elevate your personal performance and maintain the standards of quality.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to guest needs in a respectful and timely manner.

Responsibilities: 

MENU OVERSIGHT/OPERATIONS:

• Implement new menus for daily service and special events.
• Keep up-to-date menu descriptions and prep-lists for both BOH and FOH use.
• Ensure proper documentation and standardization of all new and existing recipes in the company software.
• Ensure that all allergy modifications are made available daily for all dishes.
• Ensure proper documentation and standardization of all recipes are available for the employees.
• Fill out daily temperature logs and ensure fridges are maintaining proper temperature.
• Ensure that proper sanitation and personal hygiene is maintained.
• Oversee daily closing log for kitchen.
• Assessment of overnight cleaners and reporting any issues that may arise.
• Conduct walkthroughs properly and check for cleanliness and safety.

MANAGEMENT:

• Oversee management of all BOH all Pastry team members
• In coordination with CDC, conduct hiring and firing of all BOH Pastry employees.
• Oversee job postings and coordinate with the HR department for posting.
• Oversee Sous chef responsibilities and training program. 
• Attend daily meetings with the entire kitchen team to provide direction and address any concerns.
• Conduct daily kitchen manager meetings; provide direction, goals, and assess progress where needed.
• Oversee ordering process and organization of this task.
• Oversee organization of daily prep.
• Lead one on one meetings with direct reports.

PURCHASING/FOOD COSTING:

• Stay up to date on Bleu Belle Farm offerings (company owned farm).
• Maintain long standing relationships with farmers and other purveyors.
• Cost recipes and determine appropriate pricing with the management team.

FOOD INVENTORY:

• Oversee the daily inventory controls.
• Monitor inventory levels and ensure that there is no waste and that it is rotated appropriately.
• Work closely with the CDC  to ensure inventory is organized and consistent with restaurant needs. 

FINANCE:

• Oversee controllable expenses by checking snapshots on a weekly basis. Communicate with the DO and CDC when larger expenses are not in the budget.
• Prepare and assist with P&L meetings on a monthly basis.
• Set systems to make sure costs are always controlled.

HUMAN RESOURCES:

• Oversee all time off requests and ensure that appropriate action is communicated to HR in regards to vacation/sick pay.
• Ensure that all BOH employees have proper clock in, clock out, and breaks to maintain labor targets.
• Implement all personnel policies/decisions as outlined in the Employee Company Handbook.
• Constantly mentor and inspire kitchen teams to continue to grow and maintain position as industry leaders. 
• Maintain employee satisfaction and practice internal hospitality.
• Communicate CDG Goal, Culture, Philosophy to all BOH employees.
• Hire employees who align with the culture and company mission statement.
• Constantly look for new ways to show appreciation to our team members. 
• Conduct 90 Days Smart Goal and annual reviews of all BOH employees.