Job Description

Chef Dominique Crenn, the visionary behind the three-Michelin-starred Atelier Crenn, is bringing her renowned culinary artistry to Los Angeles. Set to be one of the most anticipated restaurant openings of 2025, this new venture will make a defining mark on the city’s luxury dining landscape. With a thoughtfully designed indoor-outdoor dining room and a dynamic bar/lounge, the restaurant will offer both lunch and dinner service seven days a week—delivering an experience that is refined, innovative, and deeply rooted in Chef Crenn’s philosophy of excellence.

We are seeking a highly skilled and motivated Executive Sous Chef to support the launch and daily operations of this groundbreaking new restaurant. This role is ideal for a culinary professional with Michelin-level experience, who thrives in high-performance kitchens and is passionate about precision, creativity, and team leadership. Working in close collaboration with the Executive Chef, the Executive Sous Chef will oversee kitchen execution, uphold the highest standards of quality and consistency, and mentor a talented brigade of chefs and cooks. If you are dedicated to excellence, innovation, and shaping the future of modern gastronomy, we invite you to be part of this extraordinary opening.

Key Responsibilities:

Culinary Execution & Quality Control

• Ensure flawless execution of all dishes, maintaining the highest standards of taste, presentation, and consistency.
• Work closely with the Executive Chef to execute the seasonal menu.
• Oversee and coordinate all kitchen stations, ensuring smooth service and impeccable timing.
• Conduct rigorous quality checks, upholding the restaurant’s commitment to excellence in every plate.
• Manage daily prep, mise en place, and station organization, ensuring the kitchen is operating at peak efficiency.

Kitchen Leadership & Team Development

• Lead, train, and mentor a team of chefs, cooks, and kitchen staff, fostering a culture of discipline, precision, and creativity.
• Conduct pre-service briefings and ensure every team member is knowledgeable about menu changes, techniques, and service expectations.
• Instill a culture of cleanliness, organization, and respect, ensuring all team members meet the restaurant’s elevated professional standards.
• Work closely with the Executive Chef to develop and refine training programs for ongoing staff development.
• Uphold a calm, composed, and authoritative presence in the kitchen, setting the tone for efficiency and excellence.

Operational & Financial Management

• Oversee inventory management, ordering, and cost control, ensuring optimal food costs and waste reduction.
• Maintain supplier relationships, sourcing the finest ingredients while managing costs efficiently.
• Ensure strict compliance with health, sanitation, and safety regulations, maintaining the highest levels of kitchen hygiene.
• Work with the Executive Chef to develop new dishes and refine existing recipes, ensuring they align with the restaurant’s culinary vision and philosophy.

Qualifications & Experience

• Minimum 3+ years of experience in Michelin-starred kitchens.
• Proven experience as an Executive Sous Chef or Senior Sous Chef in an elite restaurant.
• Deep knowledge of classical and modern cooking techniques, butchery, pastry fundamentals, and plating aesthetics.
• Strong leadership skills, with the ability to train, mentor, and inspire a high-caliber culinary team.
• Meticulous attention to detail and an unwavering commitment to culinary excellence.
• Ability to work in a high-pressure, high-performance environment while maintaining composure and professionalism.
• Strong understanding of seasonality, ingredient sourcing, and sustainability in fine dining.
• Experience with cost control, menu costing, and inventory management.
• Proficiency in kitchen management software and inventory tracking tools.

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