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Petrossian at Tiffany & Co. - South Coast Plaza hiring Sous Chef in Costa Mesa, CA

Petrossian at Tiffany & Co. - South Coast PlazaMore Info

Full Time • Salary ($22.00 - $25.00) plus tips
Expired: Feb 26, 2022

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Required Years of Experience

3 years


Job Details

Petrossian was founded in Paris in 1920 and is an internationally known luxury brand with an emphasis on Caviar, Smoked Fish and French delicacies. Our newest location, a partnership with Tiffany & Co. at South Coast Plaza, is looking to add dedicated hospitality team members that share our passion for food in an elegant restaurant setting.  

The Sous Chef is responsible to assist the Executive Chef  for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. 

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas and kitchen staff to ensure a consistent, high quality product is produced.

  1. Responds to and handles guest problems and complaints.
  2. Able to make recommendations to the Executive Chef regarding kitchen operations.
  3. Ensure that all recipes and product yields are accurately costed and reviewed regularly.
  4. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
  5. Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
  6. Ensure that associate meals and associate dining services are of a consistently high standard.
  7. Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
  8. Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
  9. Ensure that the Department’s overall operational budgets are strictly adhered too.
  10. Ensure that the culinary department adheres to all company and hotel policies and procedures.
  11. Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
  12. Creative menu planning and correct food preparation for all services including events, private dinners and special offsite catering events.
  13. To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
  14. To manage associates fairly and take a personal interest in knowing all kitchen staff.
  15. To frequently verify that only the highest quality products are used in food preparation.
  16. To Ensure that all food products received into the business are of the required standard and quality and that they are stored and rotated correctly.
  17. Responsible for the supervision of all kitchen staff and their activities within the culinary department.
  18. Ensure that weekly work schedules are administered.
  19. Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
  20. To delegate responsibilities to subordinates as required.
  21. Coach and counsel employees in a timely manner and in accordance with Company policy.
  22. To act as manager on duty for the kitchen as scheduled in the absence of the Executive Chef.
  23. Identify strengths and weaknesses and provide timely feedback to the individual.

Prerequisites

  • Fair and firm management abilities with high influencing skills.
  • Creative and innovative.
  • Strong knowledge of fine dining cuisine and execution of steps of service.
  • Hands-on approach to all operational aspects.
  • Excellent communication skills.
  • Initiative and Self-motivated.
  • Training and coaching skills.

Compensation Details

Compensation: Salary ($22.00 - $25.00) plus tips

Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses


Required Skills

Kitchen Management

Food Safety Knowledge

Safety Procedures Knowledge

Ordering / Purchasing

Training Others

Expediting

Advanced Knife Skills

Inventory Management

Cleaning / Sanitation

Cost Management

Menu Development

Receiving

Scheduling

Prepping Food

Meat Butchery

Fish Fabrication

Recipe Development

Vegetable Cookery

Culinary Skills

Portioning

Team Management

Plating and Presentation

Vendor Management

Communication

Leadership

ServSafe Certification

Sauce Making

Teamwork

Kitchen Equipment Maintenance

Organizational Skills

Dough Making

Problem Solving

Quality Control

Fine Dining Service

Positive Attitude

Work In a Fast-Paced Environment

Read more


View Job Description

Open Jobs From Petrossian at Tiffany & Co. - South Coast Plaza


Server
Full/Part Time • Hourly ($15.00) plus tips
Require min. 3 years of experience

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OPENING SOON

French

Fine Dining

Petrossian was founded in Paris in 1920 and is an internationally known luxury brand with an emphasis on Caviar, Smoked Fish and French delicacies. We are looking for qualified candidates to join our team at our new location! By joining our team you will have an opportunity to work with a dynamic and creative group where your professional development and growth is encouraged.

Server