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.

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

Responsibilities:

Food Quality and Cost:

• Oversee BOH operations for Crenn restaurants.

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

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

• 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.

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.

• 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.

Business Development:

• New projects: ensure the kitchen plan, layout, and equipment list are provided according to the concept and volume. 

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