Junior Sous Chef

About Yarzin-Sella

Yarzin-Sella is a global leader in high-end food service, renowned for excellence and creativity in delivering exceptional dining experiences. We prioritize quality, sustainability, and safety across our diverse culinary operations, fostering a culture of continuous learning and passion for nutritious ingredients. Join us in redefining food service and elevating client satisfaction. 

Key Duties & Responsibilities

The Junior Sous Chef plays a vital role in the kitchen, overseeing and coordinating food preparation to ensure the highest standards of quality and efficiency. This position supervises and mentors kitchen staff, assists with menu planning, manages inventory, and maintains supplies to support seamless kitchen operations. The Junior Sous Chef upholds strict safety and sanitation protocols, ensuring compliance among all team members. The ability to make sound decisions during busy service periods is essential. A passion for creating delicious, beautifully presented dishes and a strong ability to lead and inspire a team in a dynamic, fast-paced environment are key to this role.

•  Leads daily shift line-ups, delegates tasks, and communicates relevant information to ensure all team members are prepared.
• Maintains timely kitchen operations, addresses client concerns, and provides hands-on support in line cooking, food preparation, dish plating, and pastry production.
• Ensures food is prepared to precise specifications, maintains correct food temperatures, and oversees proper storage. Strictly adheres to health codes, sanitation regulations, and internal food safety protocols.
• Trains and mentors kitchen employees, imparting skills and knowledge necessary to meet high standards for food quality, safety, and excellence. Fosters a supportive learning environment and ensures new team members are well-equipped for success.
• Assists with meal planning and menu design, monitors and records inventory, and executes orders as needed. Performs opening, closing, and side work duties, completes prep lists, and communicates required tasks to morning managers.
• Participates in weekly Point of Contact (POC) meetings and assists with semi-annual employee performance reviews.

Organizational Relationships

 Immediate Supervisor: Junior Sous Chef

 Next Management Level: Café Operations Manager

 Direct Reports:

-      Dish Machine Operator

-      Line Cook

-      Prep Cook

 Working Conditions

Environment:

-      Noise

-      Exposure to fumes, odors, dust, and hazards (e.g., extreme temperatures, slippery/uneven surfaces)

Physical Requirements

Activities:

Bend, lift (up to 30 lbs), carry, push, climb, reach, kneel, stoop, walk, stand, climb stairs

Physical Demands:

Stand, walk, sit, handle/finger, reach outward/above shoulder, climb, crawl, squat/kneel, bend

Lift/Carry:

10 lbs or less, 11–20 lbs, 21–50 lbs, 51–100 lbs

Push/Pull:12 lbs or less, 13–25 lbs, 26–40 lbs, 41–100 lbs, over 30 lbs

Other:

Ability to lift up to 30 pounds

 Comfort standing/walking for up to 8 hours

Requirements:

Minimum Qualifications

Education: Culinary School Degree or equivalent work experience

Certificates/Licenses:

-      Food Handler’s License

-      ServSafe Manager Certification

Experience:

-      Minimum 2 years of progressive culinary management experience

-      Prior experience running a busy kitchen

-      Wide array of cuisine knowledge and culinary experience

-      Knowledge of suitable substitutions for dietary restrictions

-      Exemplary record of attendance, safety, and performance

Knowledge, Skills, & Abilities

-      Effective written and oral communication

-      Excellent understanding of various cooking methods

-      Accuracy and speed in executing assigned tasks

-      Ability to read and convert recipes to scale

-      Understanding of the 9 major food allergens