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 Senior Sous Chef leads daily culinary operations in the Data Center kitchen, ensuring exceptional food quality, safety, and guest experience. This role plans and directs food preparation, supervises kitchen staff, and maintains high standards throughout all aspects of service. The Senior Sous Chef collaborates with the Operations Manager on menu planning, inventory, and supply management, and ensures compliance with all safety and sanitation requirements. This position fosters a positive team environment and upholds Yarzin Sella values in every aspect of the operation.Lead the kitchen team in preparing and presenting food to the highest standards. Oversee daily production, ensure proper presentation and preparation, and maintain adherence to Client and Yarzin Sella quality standards. Manage inventory to minimize waste, ensure products are properly stored, labeled, and dated, and maintain FIFO standards.

• Oversee daily kitchen operations, ensuring all checklists are completed and workstations/equipment are clean, organized, and stocked. Inspect and maintain equipment, create and track tasks for issues, and train employees on equipment use.
• Monitor food safety standards, complete temperature logs, follow food retention SOPs, and ensure proper glove usage, hand washing, and uniform compliance. Ensure a safe work environment free from hazards.
• Coordinate with the client and Operations Manager to ensure menus are accurate and up to date.
• Perform regular menu reviews for seasonality, balance, execution, and cost.
• Manage the menu and recipe database, complete prep lists, and communicate prep work.
• Review menu cards for accuracy and communicate changes to stakeholders.
• Assist with recruiting, interviewing, and hiring kitchen staff. Conduct employee reviews, complete payroll duties, and assist with scheduling. Train staff in company policies and procedures, provide feedback, and supervise compliance.
• Address performance issues following progressive discipline guidelines.
• Train Jr. Sous Chefs in managerial duties and company standards.
• Assist with scheduling, training, and professional development of cafe employees.
• Foster a positive work environment and encourage continuous learning.
• Perform administrative tasks such as emails, paperwork, and management meetings.
• Conduct weekly POC meetings, shift line-ups, and daily pre-shift meetings. Attend weekly menu meetings with the Client Chef and communicate menu changes.
• Ensure the kitchen meets all safety and sanitation standards.
• Monitor compliance with Yarzin Sella and Client food safety policies. Complete and upload waste logs, participate in inventory management, and support ordering/receiving. Contribute to continuous improvement and support company initiatives for development.

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

Organizational Relationships

Immediate Supervisor: Café Operations Manager

Next Management Level: Regional Operations Manager

Direct Reports: Jr. Sous Chef, Lead Pastry Cook