Junior Sous Chef

About Yarzin-SellaYarzin-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 & ResponsibilitiesLeads 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 RelationshipsImmediate Supervisor: Junior Sous ChefNext Management Level: Café Operations ManagerDirect Reports Dish Machine Operator Line Cook Prep CookWorking ConditionsEnvironment Noise Exposure to fumes, odors, dust, and hazards (e.g., extreme temperatures, slippery/uneven surfaces)Physical RequirementsActivitiesBend, lift (up to 30 lbs), carry, push, climb, reach, kneel, stoop, walk, stand, climb stairsPhysical DemandsStand, walk, sit, handle/finger, reach outward/above shoulder, climb, crawl, squat/kneel, bendLift/Carry10 lbs or less, 11–20 lbs, 21–50 lbs, 51–100 lbsPush/Pull:12 lbs or less, 13–25 lbs, 26–40 lbs, 41–100 lbs, over 30 lbsOtherAbility to lift up to 30 poundsComfort standing/walking for up to 8 hoursRequirementsMinimum QualificationsEducation: Culinary School Degree or equivalent work experienceCertificates/Licenses Food Handler’s License ServSafe Manager CertificationExperience 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 performanceKnowledge, 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