RESPONSIBILITIES AND SPAN OF AUTHORITY

In your position, you will be responsible for all kitchen operations. You will provide direction to the BOH and FOH teams. You will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. In communication with Chef de Cuisine, you will effectively execute the goals for the kitchen and overall vision for the restaurant. 

DAILY OPERATIONS 

• Responsible for ensuring AC and BC Prep Lists are up to date and accurate.
• Responsible for the kitchen's routine operations. 
• Ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness
• Assists in all prep needed to ensure both AC and BC have successful service
• Conduct daily meetings with the kitchen team to provide direction and address any concerns
• Conducting daily kitchen manager meetings and provide direction, goals, and assess progress

MANAGEMENT 

• In coordination with CDC, will be responsible for BOH and Dish Team staff reviews
• Maintain BOH team’s smart goals and assist in accountability
• Oversee sous chef team, ensuring clarity and follow-through
• Ensure completion of daily lists through communication and accountability
• Oversee staff projects during production and service ensuring all details are up to standard

ZERO WASTE

• Assisting in creating and nourishing a culture of cooks that promote Zero Waste. 
• Making it a top priority to notice problems in the matter and thinking creatively to find solutions

MENU OVERSIGHT 

• Ensure proper documentation and standardization of all recipes throughout the restaurants.
• Keep up to date menu descriptions and prep-lists for both BOH and FOH use
• Oversight of recipe drive, making sure that recipes are constantly up to date and reflective of what actually happens day to day in the restaurant.
• Ensure that all allergy modifications are made available daily for all dishes.

MEETINGS / COMMUNICATION

• In absence of CDC attend daily meeting with service and wine team to discuss menu, guest information, service issues
• Work closely with the service director to ensure operations run smoothly daily.
• Attend weekly (Thursday) AC Manager meetings, prepared with talking points, maintenance issues, and other concerns.

PURCHASING/ FOOD COSTING

• All menu items and developments must be cost before or within one week of implementation onto the menu.
• Maintain consistency by making sure all hourly follow the recipes and are controlling waste.
• Maintain food cost at or below percentage decided by the Director of Operations.
• Conduct weekly market runs and stay up to date on farm offerings.
• Oversee all produce ordering on a daily basis.
• Maintain long standing relationships with farmers and other purveyors
• Attend weekly manager meetings to review current food costs.
• Oversee daily logging of invoices and ensure numbers are being put into decline budgets.

EVENT POINT PERSON

• Point person for BOH in regards to all Buyouts and outside Events
• Attends all meetings regarding buyouts and outside events
• Ensures Sous Chefs, CDP and commis have all of the information needed to produce
• Creates prep lists, order guides and assists in food costing for all buyouts and outside events

FOOD INVENTORY

• Assist in the daily inventory controls. Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly.
• Conduct monthly inventory on the 31st of each month and submit all information to accounting and within two days.
• Work closely with the accountant to ensure inventory is organized and consistent with restaurant needs. 

LABOR / PAYROLL

• Ensure that all labor numbers fit into budget for Atelier Crenn and the sustained growth and prosperity of the restaurant long term. 
• Checking daily to ensure that all BOH employees have proper clock in , clock out, and breaks.
• Review payroll at the end of each pay period before submitting to the Director of Operations. 
• Organize staff to ensure minimal overtime.

HEALTH, SAFETY AND SANITATION

• Fill out daily temperature logs and ensure fridges are maintaining proper temperature
• Ensure proper sanitation and personal hygiene are maintained.
• Ensure that all team members maintain their certification for food handling.
• Must maintain manager lever food handling certification.
• Oversee daily closing log for kitchen.

HUMAN RESOURCES

• Implementing all personnel policies/decisions as outlined in the Bar Crenn/ Atelier Crenn and BOH Handbook.
• Provide feedback to Chef de Cuisine in regards to team performance and perform employee evaluations and provide a succession and training program.
• Administer coaching and counseling to BOH team on a daily basis. Will administer disciplinary action when necessary, and provide feedback and direction to the team.

EXPECTED BEHAVIORS:

• Reflected in the Atelier Crenn mission statement.
• Represent Atelier Crenn professionally through your personal appearance, communications, and respect for others and follow through. Strive to exceed the standards of cleanliness.
• Demonstrate ownership of job responsibilities though focus, determination and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities. 
• Strive to elevate your personal performance and maintain the standards of quality.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to guest needs in a respectful and timely manner.
• Strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.