Culinary Leader

About Crenn Dining Group

We strive to embody a planet-first mindset, guided by values of humanity, sustainability, artistry and equity. In our pursuit of innovative culinary experiences, we are committed to inclusion at all stages of our operation.

This role involves leading kitchen operations, including food preparation and production, with oversight of Chef de Partie and Commis. You will adhere to standard operating procedures for food quality and ensure the kitchen complies with regulatory requirements.

• Run BOH shifts, ensuring effective and efficient operations, including inventory management and supervision of kitchen staff.
• Lead pre-shift meetings, conduct line checks and participate in cooler checks, and contribute to maintaining recipe books.
• Purchase and order food products and supplies, track and control food costs, and communicate effectively between FOH and BOH teams.
• Assist with hiring, onboarding, training, supervising, and developing BOH employees, while promoting teamwork across all teams.
• Use tact and good judgment when dealing with guests, vendors, and employees, responding with patience and courtesy.
• Work varied days and shifts, including early mornings, late nights, and weekends, with or without overnight travel.

• At least 2-3 years of sous chef experience in a Michelin environment.
• Able to lead and manage kitchen staff.
• Strong knowledge of financial management in a kitchen setting.
• Proficient in computer software related to inventory and financial management.

The ideal candidate will possess exceptional leadership skills, strong communication abilities, and a passion for delivering exceptional culinary experiences.