Junior Sous Chef

## Junior Sous Chef Aiken, South Carolina (AKN)
· Full-time#### About The Position
** 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-      Serv Safe 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
#J-18808-Ljbffr