CDG Corporate Chef

Main Role

The Corporate Chef at Crenn Dining Group oversees the restaurant's culinary operations and ensures the highest standards of food quality, culinary operation, and presentation. The role demands a passionate, experienced, and innovative culinary leader committed to sustainability, seasonality, and local sourcing. The Corporate Chef will collaborate with the owner and management team to create an exceptional and functional dining experience that reflects the restaurant’s vision and values.

Qualities required:

1. A Bachelor’s degree in culinary arts or a related field; advanced culinary training or certification is preferred.
2. Minimum of 10-15 years of experience in a two-three starred Michelin-starred restaurant, with at least 7 years in a leadership role.
3. Proven track record of developing and executing innovative menus.
4. Expertise includes operations, P&L analysis, management development, cost control, health and safety practices and five-star service standards.
5. Experience in developing and maintaining restaurant budgets.
6. Well-versed in kitchen operations strategy and proven ability to make improvements to productivity and finances.
7. Excellent verbal communication skills with internal and external players.
8. Ability to independently implement and maintain procedures with new teams and locations.
9. Excellent problem-solving and time management skills.
10. Strong skills in technology, including Google Suite, Excel, and kitchen operations programs (Toast, Margin Edge or similar)
11. Leads with an incredible business philosophy with an emphasis on a positive culture and employee cultivation
12. Leadership traits include honesty, a strong work ethic, and high moral integrity.

Responsibilities:

1. Food Quality and Cost:
1. Oversee BOH operations for Crenn restaurants.
2. Conduct daily and weekly tastings with kitchen teams to monitor the quality of raw and cooked food products to ensure that standards are being met.
3. Maintain long-standing relationships with local farmers and purveyors to ensure Crenn restaurants receive the highest quality product possible.
4. Continue to source new opportunities and partnerships with local purveyors. Compare pricing and negotiate deals.
5. Ensure that menu descriptions, matrixes, and prep lists for both BOH and FOH use are up to date.
6. Ensure proper documentation and standardization of all recipes.
7. Constantly mentor and inspire kitchen teams to continue to grow and maintain their position as industry leaders.
8. Attend all weekly manager meetings for each restaurant to ensure FOH & BOH standards are being met and maintained.
9. Ensure compliance with all regulatory controls/laws for each restaurant. This includes setting a schedule for renewed permits and licenses and meeting all FDA and Health Department requirements, including HACCP protocols.
10. Train management on health department procedures and implement SOP for their arrival.
11. In coordination with the Farm Manager and Culinary Director, assist in the development of BBF with regard to fiscal planning and quality control.
12. Oversee maintenance of the farm property. Work closely with the Farm Manager to plan for updates.
13. Collaborate with the People & Culture Manager to develop educational opportunities, including farm operations and sustainability practices.
14. Ensure that Atelier and Bar Crenn use the farm at the desired levels to guarantee financial success.
15. Project lead on all BOH operations about CDG catering events at the farm.
16. Be the main point of contact for BBF landlords. Coordinate with the Farm Manager to communicate the farm schedule and planning.
17. Guide restaurant teams to maximize the guest experience while increasing check average by overseeing their food, beverage, and labor costs to increase profitability.
18. Collaborate with the management team on pricing strategies and menu engineering.
19. Brainstorm with culinary and beverage teams to develop new food & beverage experiences for guests to help drive traffic and check average. This includes daily experiences, special events, buyouts, promotions, and retail sales.
20. Guide teams to minimize controllable expenses and create uniform systems to track changes.
21. Build annual budgets, targets, and financial goals for each restaurant.
22. Review P&Ls each month with CDG Directors and each restaurant's management team. Mentor managers on how better to understand financial data and how to use that data to operate more efficiently.
23. Monitor food and labor costs daily to ensure budget parameters throughout the month.
24. Review payroll at the end of every pay period, paying close attention to overtime hours, time edits, and rates of pay.
2. Coaching and Recruitment:
1. Oversee and improve continuous training and education programs for BOH employees.
2. Conduct one-on-one meetings weekly with the Chef de Cuisine for each restaurant and weekly meetings with other corporate-level CDG directors.
3. Identify the developmental needs of others and coach, mentor, or help them to improve their knowledge or skills.
4. Ensure constructive communication occurs between FOH managers and BOH managers at each restaurant.
5. Ensure that restaurants are always sufficiently staffed. Forecast departures and anticipate staff changes.
6. Responsible for the organization and maintenance of the BOH J-1 trainee program for all CDG restaurants.
7. Be directly responsible for recruiting and hiring upper-level BOH Management at each CDG location. This includes reviewing resumes, conducting interviews, and discussing compensation and benefits.
3. Human Resources:
1. Oversee all BOH hiring, disciplinary actions, performance evaluations, and rate of pay/position changes across all CDG restaurants.
2. Provide additional support to all J-1 Visa BOH employees through monthly check-ins, additional culinary guidance, and special outings.
3. Work closely with the People & Culture Manager to maintain Crenn values with regard to benefits. Stay abreast of industry benefit standards and push us to exceed those.
4. Business Development:
1. Ensure the kitchen plan, layout, and equipment list are provided according to the concept and volume.
2. Work with the owner to ensure the menu is cohesive and all recipes are executable based on each concept's need for equipment, staffing, and average checks.
3. Engage with guests to gather feedback and ensure an exceptional dining experience.
4. Participate in special events, tastings, and community engagements to promote the restaurant.
5. Operational Management:
1. Manage each restaurant's operational needs, including maintenance, repairs, and capital improvements specific to BOH operations. This includes maintaining relationships with our current contractors and meeting new candidates. Projects need to be organized and monitored while also delegating daily responsibility to management at a restaurant level.
2. Implement procedures to streamline purchasing, maintenance, transfers, and inventory.
3. Maintain meetings with restaurant teams to understand their equipment needs.
4. Manage inventory, ordering, and purchasing of ingredients and kitchen supplies, ensuring cost control and budget adherence.
5. Develop and implement standard operating procedures to enhance kitchen efficiency and productivity.

The pay range for this role is:

120,000 - 140,000 USD per year (San Francisco)