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 ($75k - $85k)
Expired: Jan 20, 2025

Sorry, this job expired on Jan 20, 2025. 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.

Description

Full Time

Wage Range: $70,000 - $80,000 per year

Benefits Competitive PTO

401K with generous company match

Heath/Dental/Vision insurance

Dining Discounts

Wellness/Education/Uniform Benefits

Employee Assistance Program (EAP)

Team Trips to Blue Belle Farm


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

  • 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

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




Compensation Details

Compensation: Salary ($75,000.00 - $85,000.00)

Benefits & Perks: Dining Discounts, 401k, Vision Insurance, Wellness Program


Required Skills

Food Preparation

Food Preparation and Production Oversight

Food Production

Kitchen Operations Management

Kitchen Operations

Chef De Partie and Commis Supervision

Food quality control

Food Preparation and Production

Teamwork

Regulatory Compliance for Food Handling

Problem Solving

Sanitation and Cleanliness Standards

Quality Standards

Menu Planning and Recipe Development

Quality Standards Enforcement

Ordering Food Products and Supplies

Guest Service

Team Leadership and Development

Attention to Detail

Communication Between Front of House and Back of House

Menu Planning

Financial Management

Inventory Management

Computer Software Proficiency

Purchasing

Ability to Work Varying Shifts and Locations

Organization

Food Costing

Physical Stamina for Lifting and Moving Heavy Objects

Ordering and purchasing

Menu Development

Sanitation

Zero Waste Practices

Organizational Skills

Sanitation and hygiene practices

Communication

Leadership

Creativity

Zero Waste Initiatives

Read more


View Job Description

Open Jobs From Atelier Crenn


Service Director
Full Time • Salary ($80k - $95k)
Require min. 2 years of experience
General Manager
Full Time • Salary ($90k - $110k)
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

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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
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Open Jobs From Atelier Crenn
Service DirectorGeneral Manager CaptainSee all open jobs (5)

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