Dear Chef,
I'm applying for the Sous Chef position at Atelier Crenn. I currently hold the same title at a Michelin-starred modern European concept in SF (60 seats, 9-person brigade, five dinner services per week), where I held food cost at 27% through 2024 while ingredient prices rose 11% — a margin discipline I'd like to bring to Atelier's kitchen.
Over the past 18 months I developed three rotating seasonal tasting menus (7 courses each; OpenTable review scores rose from 4.3 to 4.7), ran the pass through the 2024 holiday season (peak 340 covers on Dec 24 without a comp error, tickets held under 18 minutes), and led a whole-animal butchery program with two local farms that cut food waste 22% by weight. I'm ServSafe Manager certified (2023), HACCP trained, and fluent in French, which I understand is useful on your line.
Atelier Crenn's approach to seasonal California sourcing and the team's reputation for developing chefs into head roles are the specific reasons I'm applying. I'd particularly welcome the chance to work on the tasting menu side, where my seasonal development experience transfers directly.
I'd be happy to stage a shift at your convenience. Thank you for considering me.
Respectfully, Andrés Rivera