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

• 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