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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 currently seeking a passionate and hardworking individual to join our kitchen management team at our West Hollywood location. In this role, you will have an opportunity to work with a dynamic and creative team where your professional development and growth is encouraged. You must be committed and have a passion for a career in the fine dining industry.
The Executive Sous Chef will be responsible for the supervision of kitchen staff in absence of the Executive Chef and creating and fostering a sanitary, productive and positive team oriented work environment.
ESSENTIAL JOB FUNCTIONS: • Assume responsibilities of the kitchen in absence of the Executive Chef. • Work with Restaurant Manager and front of the house staff to ensure positive guest experience. • Ensure quality food product and presentations. • Teach and develop staff while serving a consistent product with pride. • Maintain food cost, labor cost and expenses within budget guidelines. • Meets attendance guidelines and adheres to Company policies. • Must be able to cook and create new, innovative and imaginative recipes. • Must be able to react quickly and resolve problems. • Support and foster loyalty and conduct business in a professional manner at all times.
QUALIFICATIONS: • Work requires effective communication in English, both verbal and written form in a professional manner. • Work requires a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry. • Minimum of two years’ experience as a Supervisor or Chef in fine dining • Must present a neat and professional appearance. • Bilingual abilities a strong plus • Work requires flexibility to work various shifts. • Food Safety Employee Training required • Food Handler’s Card • 3 Year experience as a supervisor
You will be working closely with the Executive Chef and General Manager in managing BOH team through hiring, coaching/counseling, training, scheduling, and promotions. This position reports directly to the Executive Chef.
Key Competencies must include:
Bonus, health insurance, paid vacation
Advanced Knife Handling
Enforcement Of Safety / Sanitation Standards
Food Cost Optimization
Food Handlers Certificate
Food Safety Knowledge
General knife handling
Off-site Event Management
On-site Special Events
Ordering / Receiving
Staff education / motivation
Fine Dining, Food Purveyor