Sous Chef

Crenn Dining Group is an esteemed culinary collective known for its innovative and planet-first approach to fine dining. Rooted in values of humanity, sustainability, artistry, and equity, Crenn Dining Group strives to deliver unique culinary experiences that challenge conventional dining norms while prioritizing environmental responsibility. The group emphasizes inclusiveness at every operational level, partnering with purveyors and fostering a diverse team culture that respects and celebrates differences. As an Equal Opportunity Employer, Crenn Dining Group welcomes applicants of all backgrounds without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status, in alignment with their commitment to equity.

This employment opportunity is full-time, offering a competitive wage ranging from $70,000 to $80,000 annually. The position also includes an attractive benefits package such as competitive paid time off, 401(k) with a generous company match, health, dental, and vision insurance plans, dining discounts, wellness and education benefits, uniform provisions, an Employee Assistance Program (EAP), and exciting team trips to Blue Belle Farm.

The core responsibility of this role is to oversee all kitchen operations at one of the group’s prestigious establishments. As a Kitchen Manager, you will be directly responsible for food preparation and production processes, ensuring that the highest standards of quality are consistently met. You will supervise and provide guidance to all Chef de Partie and Commis chefs, securing adherence to established standard operating procedures, particularly those related to food safety, sanitation, and cleanliness. Collaboration with the Chef de Cuisine and Executive Sous Chef is essential to effectively execute kitchen goals aligned with the restaurant’s vision.

Your daily duties will involve managing back-of-house (BOH) shifts to maintain seamless operation that encompasses food preparation, cooking, inventory control, and team supervision encompassing kitchen, dish, and other BOH staff. You will lead pre-shift meetings, conduct line and temperature checks, and participate actively in food tastings to uphold quality standards. Purchasing and ordering food supplies will also be among your managerial tasks, including monitoring and controlling food costs to maintain operational efficiency.

Strong communication skills are vital, as you will act as a liaison between front-of-house (FOH) and BOH teams to ensure smooth and timely food production and service. A significant part of your leadership role includes partnering with the Chef de Cuisine and management team to recruit, train, and develop kitchen staff, fostering a collaborative and productive work environment. Modeling teamwork and professionalism while addressing any operational challenges with tact and patience will be central to your success.

Flexibility is required in scheduling, as this role demands working various shifts including early mornings, late nights, weekends, and potentially at multiple sites that may require overnight travel. Physical ability to lift and move materials up to 50 pounds is necessary for effective performance in this role.

This position offers an excellent opportunity for culinary professionals with experience in high-end Michelin-starred environments to advance their careers in a supportive and visionary organization committed to sustainability and equity. For more detailed information about Atelier Crenn, part of Crenn Dining Group, interested candidates are encouraged to visit our profile on Culinary Agents.