Position Title: Pastry Sous Chef, Atelier and Bar Crenn

Reports to: Juan Contreras

Secondary Report: Chef de Cuisine

Effective Date : March 1, 2024

Salary Range: $75-$85K 

Benefits: Unlimited PTO, 401K, Heath/Dental/Vision insurance, Dining Discounts, Wellness/Education/Uniform Benefits, Team Trips to BBF. 

MAIN ROLE

First and foremost, RESPECT-RESPECT-RESPECT all staff, without this, the rest of this list is pointless.

Responsible for maintaining cleanliness and organization standards in the pastry & restaurant. Ensure weekly deep cleaning standards are met (we are putting on a daily performance, look the part). Must adhere to standard operating procedures for food handling (labeling, proper storage and rotation of product). Ensure all mise en place meets preparation standards and is ready for service. 

Qualities required:

• LEAD BY EXAMPLE AND NURTURE THOSE AROUND YOU.
• Experience in Michelin standards.
• Must 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.
• Drive to elevate your personal performance and maintain the standards of quality.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve systems.
• Ability to anticipate and respond to guest needs in a respectful and timely manner.
• Must demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Must strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.

Responsibilities:

HACCP POINT PERSON / HEALTH DEPARTMENT

• Expected to maintain all required health department credentials in good standing.
• Will monitor all critical control points of the flow of product through the pastry kitchen.
• Will be charged with alerting upper management to any problems regarding equipment.
• Fill out daily temperature logs and ensure fridges are maintaining proper temperature.
• Ensure that sanitation buckets are set up and maintained throughout the kitchen daily.
• Make sure all stations have thermometers and maintain logs.

FOOD INVENTORY:

• Assist in the daily inventory control of goods.
• Assist in monthly inventory on the first of each month with another member of the management staff.
• Monitor inventory levels and ensure that there is no waste and inventories are being rotated accordingly.

MENU CHANGES:

• Execute new dishes at Atelier Crenn under supervision of Juan Contreras.
• MakE sure all recipes have been tested, standardized, documented.
• Daily communication with FOH Managers and office staff to ensure menus are up to date.
• Awareness of ingredients in ALL recipes for allergy and restrictions.

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. 
• Assist with Plastic Free Certification.

PURCHASING/COSTING:

• Updating daily ordering log, and communicating with Chefs to ensure pars are met.
• Ordering of all dry goods ordering, pars, inventory, and proper storage for the restaurant.
• Checking inventory, and ordering cleaning products.
• Placing order with appropriate Sous Chef for daily pastry produce needs (market, farm, etc.)
• Communicating with the appropriate Chef for any online or special item orders.
• Updating ordering spreadsheet of current products being used on the menu to ensure efficiency.
• All menu items must be costed either before or within one week of implementation onto the menu.

MEETINGS/COMMUNICATION:

• Attend daily Atelier Crenn Service meeting.
• Work closely with service manager to ensure smooth daily operations
• Attend weekly sous chefs meeting.

HUMAN RESOURCES:

• Implementing all personnel policies/decisions as outlined in the Employee 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.