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Lead Pastry Artisan

2 months ago

San Francisco, California, United States Atelier Crenn Full time

About Crenn Dining Group

At Crenn, we are driven by our principles of humanity, sustainability, artistry, and equity. We craft culinary experiences that defy norms with a planet-first approach. Committed to inclusion at every level of our operation, we prioritize diversity in our suppliers and our team. We are an Equal Opportunity Employer and welcome all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.


About Atelier Crenn


Dominique Crenn established Atelier Crenn, a tribute to "poetic culinaria," alongside her business partner Juan Contreras in January 2011. The restaurant earned its first Michelin Star that same year and received a second the following year. In 2018, Atelier Crenn became the first female-led restaurant in the US to achieve three Michelin Stars. Chef Crenn's flagship establishment has since evolved, narrating the story of California through its cuisine, emphasizing local fish, seafood, and produce sourced from its own regenerative farm.


Location: Atelier Crenn

Reports to: Ownership

Secondary report: Chef de Cuisine

Wage Range: $90,000 - $110,000 per year

Main Role

The Executive Pastry Chef will oversee all pastry kitchen functions at Atelier Crenn & Bar Crenn. This role involves providing expert guidance to the Pastry Sous Chef and leadership to the Pastry back-of-house team. The Executive Pastry Chef will ensure adherence to standard operating procedures for food quality and compliance with health regulations regarding food handling, sanitation, and cleanliness. Collaborating with the Chef de Cuisine and the Director of Operations, they will effectively implement the kitchen's objectives and the restaurant's overarching vision.



Requirements

Essential Qualities:

  • Expertise in fine dining culinary techniques and tasting, with a keen attention to detail.
  • A minimum of 5 years managing Michelin-starred culinary programs.
  • Mastery of pastry techniques and a comprehensive understanding of flavors.
  • Problem-solving skills with the ability to inspire the team to align with the vision.
  • Proficiency in managing all financial aspects of the pastry department, including food costs.
  • Excellent organizational skills with the ability to prioritize effectively.
  • A commitment to mentorship: guiding and coaching managers daily, with the ability to enforce discipline when necessary.

Expected Behaviors:

  • Professionally represent Crenn Dining Group through personal appearance, communication, and respect for others, striving to exceed cleanliness standards.
  • Exhibit ownership of job responsibilities through focus, determination, and meticulous attention to detail, enhancing the guest experience in every interaction.
  • Act with integrity, honesty, and knowledge, pursuing personal fulfillment over public recognition.
  • Demonstrate teamwork by collaborating with peers to identify constructive solutions to challenges. Remain open and adaptable to changing needs and priorities.
  • Aim to elevate personal performance while maintaining quality standards.
  • Take responsibility for a clean, organized work environment, using resources efficiently to minimize waste and enhance safety.
  • Embrace suggestions and new ideas as opportunities for learning and improvement.
  • Anticipate and respond to guest needs respectfully and promptly.

Responsibilities:

MENU OVERSIGHT/OPERATIONS:

  • Develop and implement new menus for daily service and special events.
  • Maintain up-to-date menu descriptions and prep lists for both back-of-house and front-of-house use.
  • Ensure proper documentation and standardization of all recipes in the company software.
  • Facilitate daily allergy modifications for all dishes.
  • Ensure that all recipe documentation is accessible to employees.
  • Complete daily temperature logs and verify that refrigeration units maintain proper temperatures.
  • Uphold sanitation and personal hygiene standards.
  • Oversee the daily closing log for the kitchen.
  • Evaluate overnight cleaning staff and report any issues that arise.
  • Conduct regular walkthroughs to check for cleanliness and safety.

MANAGEMENT:

  • Supervise all back-of-house pastry team members.
  • In collaboration with the Chef de Cuisine, manage the hiring and termination of all pastry staff.
  • Coordinate job postings with the HR department.
  • Oversee the responsibilities and training programs for Sous Chefs.
  • Participate in daily meetings with the kitchen team to provide guidance and address concerns.
  • Conduct daily kitchen manager meetings to set direction, goals, and assess progress.
  • Manage the ordering process and ensure organization.
  • Oversee daily preparation organization.
  • Lead one-on-one meetings with direct reports.

PURCHASING/FOOD COSTING:

  • Stay informed about offerings from Bleu Belle Farm (company-owned farm).
  • Maintain strong relationships with farmers and other suppliers.
  • Calculate recipe costs and collaborate with management on pricing strategies.

FOOD INVENTORY:

  • Oversee daily inventory controls.
  • Monitor inventory levels to minimize waste and ensure proper rotation.
  • Work closely with the Chef de Cuisine to maintain organized and consistent inventory aligned with restaurant needs.

FINANCE:

  • Manage controllable expenses by reviewing weekly snapshots. Communicate with the Director of Operations and Chef de Cuisine regarding significant expenses outside the budget.
  • Assist in preparing monthly P&L meetings.
  • Establish systems to ensure cost control.

HUMAN RESOURCES:

  • Oversee all time-off requests and communicate appropriate actions to HR regarding vacation and sick pay.
  • Ensure all back-of-house employees clock in and out properly and take breaks to meet labor targets.
  • Implement all personnel policies as outlined in the Employee Company Handbook.
  • Continuously mentor and inspire kitchen teams to foster growth and maintain industry leadership.
  • Promote employee satisfaction and practice internal hospitality.
  • Communicate Crenn Dining Group's goals, culture, and philosophy to all back-of-house employees.
  • Recruit employees who align with the company's culture and mission.
  • Seek innovative ways to show appreciation to team members.
  • Conduct 90-day SMART goal and annual reviews for all back-of-house employees.


For more information about Atelier Crenn, part of Crenn Dining Group, please visit our website.