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: $65,000 - $75,000 per year

San Francisco, CA

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.

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 maintain the standards of quality.
• Welcome 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 through 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.

• Oversight of all Chef de Partie employees.
• Manager responsible for the team, including...
  
  
  • Weekly and daily schedule
  • General cleaning
  • Break Schedule
  • Oversee prep list per standard allotted parts.
  • Line Check at 4:30 pm, to ensure all MEP is correct and ready for service.
  • Ensure testers to be put up at 4:45pm
  • Oversight of closing checklist.

• Attend daily 2:00 meeting with service and wine team to discuss menu, guest information, service issues
• Attend Sous Chef Meeting every Wednesday with notes to improve systems.

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

• 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

• 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 the menu.

• 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.

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

• 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 controllers within two days.

• Working with a 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 the 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.