Director of Culinary Excellence

6 days ago

San Francisco, California, United States Crenn Dining Group Full time
About Crenn Dining Group

Crenn Dining Group is a leading culinary organization that values innovation, sustainability, and exceptional customer experiences. We are committed to creating a positive and inclusive work environment that fosters growth and development for our team members.

Job Summary

The Corporate Chef at Crenn Dining Group is a senior leadership position responsible for overseeing the culinary operations of our restaurants. This role requires a highly experienced and innovative culinary leader who can drive excellence in food quality, presentation, and sustainability.

Key Responsibilities
  • Food Quality and Cost:
    • Oversee the back-of-house operations for all Crenn restaurants.
    • Provide financial and operational direction to the culinary team for menu development.
    • Conduct daily and weekly tastings with kitchen teams to ensure quality standards are met.
    • Maintain relationships with local farmers and purveyors to source high-quality ingredients.
    • Develop and implement cost-saving initiatives to minimize expenses.
  • Bleu Belle Farm Operations:
    • Assist in the development of Bleu Belle Farm's fiscal planning and quality control.
    • Oversee the maintenance of the farm property and collaborate with the Farm Manager on updates.
    • Develop educational opportunities for farm operations and sustainability practices.
    • Ensure that Atelier and Bar Crenn utilize the farm to maximize financial success.
  • Financial Performance:
    • Guide restaurant teams to maximize guest experiences while increasing check averages.
    • Collaborate with the management team on pricing strategies and menu engineering.
    • Develop new food and beverage experiences to drive traffic and check averages.
    • Build annual budgets, targets, and financial goals for each restaurant.
  • Coaching and Recruitment:
    • Oversee and improve continuous training and education programs for back-of-house employees.
    • Conduct one-on-one meetings with Chef de Cuisine for each restaurant and weekly meetings with corporate-level directors.
    • Identify developmental needs of others and coach or mentor them to improve knowledge or skills.
  • Human Resources:
    • Oversee all back-of-house hiring, disciplinary actions, performance evaluations, and rate of pay/position changes.
    • Provide support to J-1 Visa back-of-house employees through monthly check-ins and additional guidance.
  • Business Development:
    • Ensure kitchen plans, layouts, and equipment lists align with concept and volume.
    • Work with the owner to ensure menu cohesion and executable recipes.
    • Engage with guests to gather feedback and ensure exceptional dining experiences.
  • Operational Management:
    • Manage each restaurant's operational needs, including maintenance, repairs, and capital improvements.
    • Implement procedures to streamline purchasing, maintenance, transfers, and inventory.

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