Job is saved!

Click your avatar to
access saved jobs and applications

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

Atelier Crenn hiring CDG Corporate Chef in San Francisco, CA

Atelier CrennMore Info

Full Time • Salary ($120k - $140k)
Expired: Nov 27, 2024

Sorry, this job expired on Nov 27, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

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.

Main Role

The Corporate Chef at Crenn Dining Group oversees the restaurant's culinary operations and ensures the highest standards of food quality, culinary operation, and presentation. The role demands a passionate, experienced, and innovative culinary leader committed to sustainability, seasonality, and local sourcing. The Corporate Chef will collaborate with the owner and management team to create an exceptional and functional dining experience that reflects the restaurant’s vision and values.

This role will effectively manage the culinary aspects of all Crenn restaurants from an operational standpoint. They will work to maintain quality, excellence, and innovation while monitoring operational efficiencies in finance, hiring, employee experience, and customer satisfaction. They will mentor the kitchen management teams to ensure food quality, employee development, and building maintenance at all locations. They will work to continually improve guest and employee satisfaction and experience while maximizing financial performance in all areas of responsibility. 




Qualities required:

  • A Bachelor’s degree in culinary arts or a related field; advanced culinary training or certification is preferred.

  • Minimum of 10-15 years of experience in a two-three starred Michelin-starred restaurant, with at least 7 years in a leadership role.

  • Proven track record of developing and executing innovative menus.

  • Expertise includes operations, P&L analysis, management development, cost control, health and safety practices and five-star service standards.

  • Experience in developing and maintaining restaurant budgets.

  • Well-versed in kitchen operations strategy and proven ability to make improvements to productivity and finances.

  • Excellent verbal communication skills with internal and external players.

  • Ability to independently implement and maintain procedures with new teams and locations.

  • Excellent problem-solving and time management skills.

  • Strong skills in technology, including Google Suite, Excel, and kitchen operations programs (Toast, Margin Edge or similar)

  • Leads with an incredible business philosophy with an emphasis on a positive culture and employee cultivation

  • Leadership traits include honesty, a strong work ethic, and high moral integrity. 

  • Belief in hands-on management style.



Responsibilities:

Food Quality and Cost:

  • Oversee BOH operations for Crenn restaurants.

  • Provide financial/operation direction to Chef Dominique Crenn for menu development.

  • Conduct daily and weekly tastings with kitchen teams to monitor the quality of raw and cooked food products to ensure that standards are being met. 

  • Maintain long-standing relationships with local farmers and purveyors to ensure Crenn restaurants receive the highest quality product possible. 

  • Continue to source new opportunities and partnerships with local purveyors. Compare pricing and negotiate deals.

  • Ensure that menu descriptions, matrixes, and prep lists for both BOH and FOH use are up to date.

  • Ensure proper documentation and standardization of all recipes.

  • Constantly mentor and inspire kitchen teams to continue to grow and maintain their position as industry leaders.

  • Attend all weekly manager meetings for each restaurant to ensure FOH & BOH standards are being met and maintained.

  • Ensure compliance with all regulatory controls/laws for each restaurant. This includes setting a schedule for renewed permits and licenses and meeting all FDA and Health Department requirements, including HACCP protocols. 

  • Train management on health department procedures and implement SOP for their arrival.

Bleu Belle Farm (BBF) Operations:

  • In coordination with the Farm Manager and Culinary Director, assist in the development of BBF with regard to fiscal planning and quality control.

  • Oversee maintenance of the farm property. Work closely with the Farm Manager to plan for updates.

  • Collaborate with the People & Culture Manager to develop educational opportunities, including farm operations and sustainability practices.

  • Ensure that Atelier and Bar Crenn use the farm at the desired levels to guarantee financial success. 

  • Project lead on all BOH operations about CDG catering events at the farm. 

  • Be the main point of contact for BBF landlords. Coordinate with the Farm Manager to communicate the farm schedule and planning.


Financial Performance:

  • Guide restaurant teams to maximize the guest experience while increasing check average by overseeing their food, beverage, and labor costs to increase profitability.

  • Collaborate with the management team on pricing strategies and menu engineering.

  • Brainstorm with culinary and beverage teams to develop new food & beverage experiences for guests to help drive traffic and check average. This includes daily experiences, special events, buyouts, promotions, and retail sales.

  • Guide teams to minimize controllable expenses and create uniform systems to track changes. 

  • Build annual budgets, targets, and financial goals for each restaurant.

  • Review P&Ls each month with CDG Directors and each restaurant's management team. Mentor managers on how better to understand financial data and how to use that data to operate more efficiently.

  • Monitor food and labor costs daily to ensure budget parameters throughout the month.

  • Review payroll at the end of every pay period, paying close attention to overtime hours, time edits, and rates of pay.


Coaching and Recruitment: 

  • Oversee and improve continuous training and education programs for BOH employees.

  • Conduct one-on-one meetings weekly with the Chef de Cuisine for each restaurant and weekly meetings with other corporate-level CDG directors.

  • Identify the developmental needs of others and coach, mentor, or help them to improve their knowledge or skills.

  • Ensure constructive communication occurs between FOH managers and BOH managers at each restaurant.

  • Ensure that restaurants are always sufficiently staffed. Forecast departures and anticipate staff changes. 

  • Responsible for the organization and maintenance of the BOH J-1 trainee program for all CDG restaurants.

  • Be directly responsible for recruiting and hiring upper-level BOH Management at each CDG location. This includes reviewing resumes, conducting interviews, and discussing compensation and benefits.  


Human Resources:

  • Oversee all BOH hiring, disciplinary actions, performance evaluations, and rate of pay/position changes across all CDG restaurants.

  • Provide additional support to all J-1 Visa BOH employees through monthly check-ins, additional culinary guidance, and special outings. 

  • Work closely with the People & Culture Manager to maintain Crenn values with regard to benefits. Stay abreast of industry benefit standards and push us to exceed those.


Business Development:

  • Ensure the kitchen plan, layout, and equipment list are provided according to the concept and volume. 

  • Work with the owner to ensure the menu is cohesive and  all recipes are executable based on each concept's need for equipment, staffing, and average checks. 

  • Engage with guests to gather feedback and ensure an exceptional dining experience.

  • Participate in special events, tastings, and community engagements to promote the restaurant.


Operational Management:

  • Manage each restaurant's operational needs, including maintenance, repairs, and capital improvements specific to BOH operations. This includes maintaining relationships with our current contractors and meeting new candidates. Projects need to be organized and monitored while also delegating daily responsibility to management at a restaurant level. 

  • Implement procedures to streamline purchasing, maintenance, transfers, and inventory.

  • Maintain meetings with restaurant teams to understand their equipment needs.

  • Manage inventory, ordering, and purchasing of ingredients and kitchen supplies, ensuring cost control and budget adherence.

  • Develop and implement standard operating procedures to enhance kitchen efficiency and productivity.


Compensation Details

Compensation: Salary ($120,000.00 - $140,000.00)


Required Skills

Culinary Expertise

Food Quality Management

Menu Development

Leadership

Restaurant Management

Sustainability

Sourcing and Negotiating With Purveyors

Local Sourcing

Recipe Standardization

Sourcing

Health and Safety Practices

Budget Management

Relationship Management

Operations Management

Financial Analysis

Training and Development

Relationship Building

Menu Engineering

Team Development

Budgeting

Team Mentoring

Recruitment and hiring

Cost Control

Health Department Procedures

Human Resources Management

Sustainability Practices

Financial Planning

Business Development

Negotiation

Operational Management

Team Management

Employee Development

Vendor Relationship Management

Technology Skills

Staff recruitment

Purchasing and Inventory Management

Training Programs

Recruitment

Standard Operating Procedure Development

Mentorship

Menu innovation

Vendor Management

Regulatory Compliance

Operational Efficiency

Customer Satisfaction

Standard Operating Procedures Implementation

Communication Skills

Problem Solving

Time Management

Project Management

Inventory Management

Standard Operating Procedures

Read more


View Job Description

Open Jobs From Atelier Crenn


CDG Corporate Chef
Full Time • Salary ($120k - $140k)
Require min. 2 years of experience
Service Director
Full Time • Salary ($80k - $95k)
Require min. 2 years of experience
Assistant General Manager
Full Time • Salary ($90k - $110k)
Require min. 2 years of experience
Sous Chef
Full Time • Salary ($75k - $85k)
Require min. 2 years of experience
Captain
Full Time • Hourly ($25.00 - $29.00)
Require min. 2 years of experience
Sommelier
Full Time • Hourly ($27.00 - $29.00)
Require min. 2 years of experience
Atelier Crenn Chef de Partie
Full Time • Hourly ($20.00 - $23.00)
Require min. 2 years of experience

Other jobs you might be interested in


Award
Chef de Partie
Kiln
Full Time • Hourly ($20.00) plus tips
San Francisco, CA • Fine Dining
Chef
Tartine Bakery - Manufactory SF
Full Time • Salary ($85k - $95k)
Tartine Bakery
San Francisco, CA • Bakery / Patisserie
CHEF
Bon Appetit - Lonza
Full Time • Salary/Hourly ($68k - $72k)
Compass Group North America
Vacaville, CA • Food Service
+12 Awards
Chef de Partie
Sons & Daughters
Full Time • Salary/Hourly ($60k - $65k) plus tips
San Francisco, CA • Fine Dining
Line Cook
Bar Jabroni
Full Time • Hourly ($18.25 - $25.00) plus tips
San Francisco, CA • Upscale Casual
Line Cook
Abacá
Full Time • Hourly ($24.00 - $27.00)
San Francisco, CA • Upscale Casual
Line Cook
Park Tavern on Washington Square
Full Time • Hourly ($22.00) plus tips
San Francisco, CA • Upscale Casual
Line Cook
Please FiDi
Full Time • Hourly ($22.00 - $25.00)
The Conservatory at One Sansome
San Francisco, CA • Bar / Lounge
+21 Awards
CDG Corporate Chef
Atelier Crenn
Full Time • Salary ($120k - $140k)
Crenn Dining Group
San Francisco, CA • Fine Dining
Line Cook
Dalida
Full/Part Time • Hourly ($21.00 - $25.00) plus tips
San Francisco, CA • Fine Dining
+2 Awards
Chef de Partie
San Ho Won
Full Time • Hourly ($18.50) plus tips
Restaurants by Chef Corey Lee
San Francisco, CA • Upscale Casual
Breakfast Cook
Maritime SF
Full Time • Hourly ($19.00 - $20.00) plus tips
Palisociety
San Francisco, CA • Bar / Lounge
Chef de Partie
Enclos
Full Time • Salary ($30.00 - $40.00)
Sonoma, CA • Fine Dining
Chef De Partie
Whole Foods Market
Full/Part Time • Hourly ($20.05 - $35.00)
Whole Foods Market
Napa, CA • Markets
Line Cook
Maritime SF
Full Time • Hourly ($19.00 - $20.00) plus tips
Palisociety
San Francisco, CA • Bar / Lounge
Line Cook
Itria
Full Time • Hourly ($21.00 - $25.00)
San Francisco, CA • Upscale Casual
Chef De Partie - Full Time
Whole Foods Market
Full/Part Time • Hourly ($20.05 - $35.00)
Whole Foods Market
San Jose, CA • Markets
Line Cook
Mattina
Full/Part Time • Hourly ($22.00 - $27.00)
Restaurants by Chef Matthew Accarrino
San Francisco, CA • Cafe
Line Cook
Zola + BarZola
Full Time • Hourly ($26.00 - $30.00) plus tips
Palo Alto, CA • Casual Dining
+18 Awards
Commis
Quince
Full Time • Hourly ($19.00) plus tips
Quince & Co
San Francisco, CA • Fine Dining
+21 Awards
Atelier Crenn Chef de Partie
Atelier Crenn
Full Time • Hourly ($20.00 - $23.00)
Crenn Dining Group
San Francisco, CA • Fine Dining
+18 Awards
Chef de Partie
Benu
Full Time • Hourly ($19.00) plus tips
Restaurants by Chef Corey Lee
San Francisco, CA • Fine Dining
Saute Cook
Pizzeria da Laura
Full Time • Hourly ($21.00) plus tips
Berkeley, CA • Fast Casual
+3 Awards
Chef de Partie
Bouchon - Yountville
Full Time • Hourly ($17.00 - $20.00) plus tips
Thomas Keller
Yountville, CA • Upscale Casual

French

Fine Dining

2 Employee RecommendationsSee Details

Part of Crenn Dining Group

Dominique Crenn is the chef and owner of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration. “Atelier” can be defined as a workshop or studio, a concept that drives Chef Crenn’s modern vision for fine French cuisine. Her highly distinctive French heritage and imaginative gastronomic lair behind the stove at Atelier Crenn is a clear reflection of her unique life story.

Driven by her passion to create a deeply personal project, Crenn opened Atelier Crenn, a place to express her heritage as well as an ode to “poetic culinaria,” in January 2011. Atelier Crenn achieved its first Michelin Star within a year, in October of 2011. In the following year, Crenn made history again when Atelier Crenn received its second Michelin Star, becoming the first female chef in the US to receive this honor. In November 2018, Crenn beat her own record and became the first female chef in the US to receive three Michelin Stars.

Atelier Crenn celebrates California's rich bounty, highlighting plants, fish, and seafood from the region. Guests embark on a journey that guides them through different places and times, and introduces indigenous plants, practices, and influences that are the essence to the state. Each section of the menu highlights the beauty of California’s landscape both geographically and culturally.

IG: @atelier.crenn

Awards
2025
2024
2023
2022
2021
2024
2023
2023
2022
2023
2022
2021
2021
2021
2020
2019
2019
2018
2018
2017
2016
2020
Open Jobs From Atelier Crenn
CDG Corporate ChefService DirectorAssistant General Manager See all open jobs (7)