What are the responsibilities and job description for the Chef de Cuisine position at Yarzin Sella High-End Food Services?
Reports To : On-Site Operations Manager
Work Schedule: Monday - Friday
Exempt
The Chef de Cuisine provides strategic and operational leadership for all kitchen functions, overseeing menu planning, food production, and the day-to-day performance of a multi-tiered culinary team. This role serves as the primary culinary authority on-site, setting the tone for quality, creativity, and professionalism across every aspect of the culinary operation. The Chef de Cuisine is accountable for translating the organization's culinary vision into consistent, high-quality execution, balancing the art of food with the discipline of sound kitchen management, financial stewardship, and team development.
Key Duties And Responsibilities
Administrative
Education: Culinary school graduate or college degree or equivalent experience
Certificate and License: Food Handler’s License and ServSafe Certification
Experience
Activities: Bend, lift (up to 50 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
Other
Apply today and lock in a kitchen job with the schedule you've been looking for: weekdays only, no late nights, steady hours, and great benefits.
YARZIN SELLA is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.
Work Schedule: Monday - Friday
Exempt
The Chef de Cuisine provides strategic and operational leadership for all kitchen functions, overseeing menu planning, food production, and the day-to-day performance of a multi-tiered culinary team. This role serves as the primary culinary authority on-site, setting the tone for quality, creativity, and professionalism across every aspect of the culinary operation. The Chef de Cuisine is accountable for translating the organization's culinary vision into consistent, high-quality execution, balancing the art of food with the discipline of sound kitchen management, financial stewardship, and team development.
Key Duties And Responsibilities
Administrative
- Assists in the management of Sous Chef team. Monitors and distributes daily work assignments.
- Conducts weekly one on ones with Sous Chef team members as well as developing an agenda for weekly chef's meeting.
- Manage Sous Chef ADP / time off requests.
- Complete Sous Chef Team Yearly Reviews
- Review weekly cafe menus and propose edits based on seasonality, balance of dishes, balance of execution, product cost, or any other metric set forth by the Client and Yarzin-Sella
- Effectively use the Client’s systems to communicate and manage shared drives / recipe and menu databases.
- Ensures the completion of cafe prep lists and orders.
- Meets deadlines and completes assigned tasks on time.
- Oversee food safety program including weekly audits and training as necessary.
- Meet with Regional Chef on a weekly basis to communicate status of cafes and identify any needs to improve the overall guest experience
- Create dishes and associated recipes as needed.
- Ensure that all food meets the highest quality standards and is served on time.
- Oversee daily production from each kitchen department to ensure proper presentation and preparation that meets or exceeds standards set forth by the client
- Conduct regular department walk-throughs and perform food tastings.
- Provide feedback and guidance to Sous Chef(s)
- Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback, and administer corrective action when needed.
- Monitor and train team members in proper sanitation procedures. Enforce best practices for safety and sanitation in the kitchen.
- Identify and implement training / career development for Sous Chefs
Education: Culinary school graduate or college degree or equivalent experience
Certificate and License: Food Handler’s License and ServSafe Certification
Experience
- 5 years of Culinary Management experience preferred
- Creative Culinary Background
- Experience in a union environment preferred
- Knowledge of commonly used concepts, practices, and procedures in a restaurant.
- Outstanding leadership and communication skills.
- Must be able to create fun in a fast-paced and stressful environment.
- Excellent verbal and written communication skills
- Food and Beverage Knowledge for a Wide Array of Cuisines, or Ability to Learn Quickly and Assimilate Information
- Computer Skills: Word, Excel, PowerPoint, and Cloud-Based Services.
- Noise
- Exposure to fumes, odors, dust, and hazards (e.g., extreme temperatures, slippery/uneven surfaces)
Activities: Bend, lift (up to 50 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
Other
- Ability to lift up to 50 pounds
- Comfort standing/walking for up to 8 hours
Apply today and lock in a kitchen job with the schedule you've been looking for: weekdays only, no late nights, steady hours, and great benefits.
YARZIN SELLA is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.