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Executive Pastry Sous Chef at Crenn Dining Group
San Francisco, California, United States -
Full Time

Start Date

Immediate

Expiry Date

09 May, 26

Salary

0.0

Posted On

08 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry Operations, Leadership, Mentoring, Quality Control, Food Safety, Sanitation, Inventory Control, Collaboration, Communication, Organization, Detail Orientation, Teamwork, Craftsmanship, Accountability, Consistency, Production

Industry

Hospitality

Description
Pastry Executive Sous Chef Atelier Crenn | San Francisco Atelier Crenn is seeking a Pastry Executive Sous Chef to support the culinary team in overseeing daily pastry operations at our three-Michelin-star restaurant. This role is hands-on and leadership-driven, focused on execution, consistency, and collaboration across culinary and service teams. Key Responsibilities Support day-to-day pastry kitchen operations, including prep, service, and production Work with CDC to organize and mentor pastry cooks, ensuring clarity, accountability, and high standards Maintain recipe accuracy, quality control, and allergy compliance Ensure food safety, sanitation, and regulatory compliance at all times Oversee ordering, inventory control, waste management, and labor Assist with monthly inventories and food cost tracking Act as a pastry point person for buyouts and special events Collaborate closely with service leadership to ensure smooth daily operations Participate in weekly management meetings and operational planning Qualifications 3+ years experience in Michelin level pastry programs. 2+ years experience as Pastry Sous Chef or similar leadership role in a fine-dining restaurant environment Strong organizational and communication skills Ability to lead by example in a fast-paced, detail-driven kitchen Working knowledge of food safety and sanitation standards Commitment to consistency, craftsmanship, and teamwork
Responsibilities
The Executive Pastry Sous Chef will support daily pastry kitchen operations and mentor pastry cooks to ensure high standards. They will also oversee inventory control, food safety, and collaborate with service leadership for smooth operations.