Sous Chef

Kitchen Manager

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.

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