Yarzin Sella High-End Food Services
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.
Position Summary The Regional Executive Sous Chef is the frontline culinary leader responsible for ensuring Yarzin‑Sella’s exacting standards are upheld in every kitchen, on every plate, every single day. This role is the hands‑on guardian of culinary quality—the leader who is in the kitchens, working alongside site teams, coaching in real time, and ensuring that the innovative vision set by senior leadership translates into flawless execution at the operational level.
Key Responsibilities
Day‑to‑Day Culinary Excellence
Serve as the primary quality assurance presence across assigned regional accounts, ensuring every site consistently delivers Yarzin‑Sella’s culinary standards.
Conduct frequent site visits to observe kitchen operations, taste food, assess presentation, and evaluate team performance in real time.
Identify and address quality issues immediately, providing on‑the‑spot coaching and guidance to correct course before standards slip.
Ensure recipes are followed precisely, plating standards are maintained, and food quality meets or exceeds expectations at every service.
Monitor consistency across sites, flagging variations and implementing corrective actions to ensure uniform excellence.
Lead by example in the kitchen—demonstrating techniques, modeling professionalism, and setting the standard for culinary excellence.
Conduct regular line checks, tasting sessions, and quality audits to maintain rigorous standards across all locations.
Program Execution & Rollout Support
Support the US Regional Chef in implementing new culinary programs, seasonal menus, and innovation initiatives at the site level.
Lead hands‑on training sessions during menu rollouts, ensuring site teams understand preparation methods, plating standards, and timing.
Develop and deliver pre‑service briefings that set clear expectations and build excitement around new offerings.
Troubleshoot operational challenges during program implementation, adapting approaches to site‑specific needs while maintaining brand consistency.
Provide detailed feedback to the US Regional Chef on program execution, identifying what’s working and what needs adjustment.
Ensure all supporting materials—recipes, prep sheets, photos—are accurate, accessible, and effectively used by site teams.
Verify that sites are properly equipped and stocked to execute new programs successfully.
Culinary Team Coaching & Development
Serve as the primary coach and mentor for site‑level culinary teams, building their skills, confidence, and commitment to excellence.
Provide individualized feedback and development guidance to Executive Chefs, Sous Chefs, and line cooks across the region.
Identify skill gaps within site teams and design targeted training interventions to elevate performance.
Conduct hands‑on cooking demonstrations and technique workshops that reinforce fundamentals and introduce new methods.
Foster a culture of continuous learning, encouraging culinary team members to grow their skills and take pride in their craft.
Recognize and celebrate culinary excellence, highlighting team members who exemplify Yarzin‑Sella’s standards.
Support performance management efforts, providing input on team member development, promotions, and corrective actions.
Identify high‑potential culinarians and support their career development within the organization.
Food Safety & Sanitation Vigilance
Serve as a food safety watchdog across assigned sites, ensuring compliance with all health regulations and Yarzin‑Sella standards.
Conduct regular food safety observations during site visits, checking temperature controls, storage practices, sanitation procedures, and personal hygiene.
Address food safety concerns immediately and decisively, escalating critical issues to the US Regional Chef, food safety teams, and site leadership.
Reinforce food safety training and best practices with site teams, making safety a constant part of the culinary conversation.
Support food safety audits and inspections, helping sites prepare and addressing findings promptly.
Model impeccable food safety practices at all times, setting the standard for the entire culinary organization.
Operational Support & Problem‑Solving
Provide hands‑on operational support to sites during high‑volume periods, special events, or staffing challenges.
Assist with inventory management, par level optimization, and waste reduction initiatives at the site level.
Support site teams in troubleshooting equipment issues, supply chain disruptions, and other operational challenges.
Help sites optimize kitchen workflows, station setups, and prep schedules for maximum efficiency without sacrificing quality.
Partner with site leadership to address recurring operational issues and implement sustainable solutions.
Step in to lead kitchen operations when needed, ensuring continuity and stability during transitions or vacancies.
New Account Mobilization & Launch Support
Play a key role in new account openings, ensuring kitchens are set up for success from day one.
Assist with kitchen commissioning, equipment verification, and initial inventory setup.
Lead hands‑on training for new site culinary teams, instilling Yarzin‑Sella’s standards, culture, and expectations from the outset.
Support menu execution during launch periods, working alongside site teams to ensure flawless first impressions.
Provide intensive on‑site support during the critical early weeks of new accounts, identifying and resolving issues quickly.
Document lessons learned from mobilizations and share insights to improve future launches.
Communication & Reporting
Provide regular, detailed reports to the US Regional Chef on site performance, quality observations, and team development progress.
Maintain accurate documentation of site visits, training activities, and corrective actions.
Communicate effectively with site leadership, sharing feedback constructively and building collaborative relationships.
Escalate significant concerns or risks promptly, ensuring leadership has visibility into potential issues.
Participate in regional culinary meetings, contributing insights and learning from peers.
Innovation & Creativity at the Site Level
Encourage site teams to bring creativity and personal flair to their work within Yarzin‑Sella's standards framework.
Identify opportunities for local touches, seasonal specials, and chef‑driven features that enhance the guest experience.
Share innovative ideas and site‑level successes with the broader culinary team, contributing to a culture of continuous improvement.
Support pilot programs and test initiatives, gathering feedback and assessing operational feasibility.
Qualifications
Education & Experience
Culinary degree or equivalent professional training preferred.
Minimum 5–7 years of progressive culinary experience, including supervisory or management roles.
Experience in high‑volume, multi‑unit, or corporate dining environments strongly preferred.
Demonstrated success in maintaining quality standards across multiple locations or shifts.
Technical Skills
Strong technical culinary skills across a range of cuisines and cooking methods.
Deep knowledge of food safety standards and best practices (ServSafe certification required).
Proficiency in recipe execution, plating techniques, and quality assessment.
Familiarity with inventory management, food cost control, and kitchen operations.
Leadership & Coaching Abilities
Proven ability to train, mentor, and develop culinary talent at all levels.
Strong coaching skills with the ability to provide constructive feedback that drives improvement.
Patient, supportive leadership style that builds confidence and accountability in teams.
Ability to hold teams to high standards while maintaining positive, respectful relationships.
Personal Attributes
Passion for culinary excellence and an obsessive attention to detail.
Hands‑on, sleeves‑rolled‑up approach—comfortable and energized working in the kitchen.
Strong work ethic and willingness to travel extensively across the region (up to 50‑60%).
Excellent organizational skills and ability to manage multiple sites and priorities.
Clear, effective communication skills—both written and verbal.
Genuine commitment to hospitality and making every guest experience exceptional.
Resilience, adaptability, and a positive attitude in fast‑paced environments.
Benefits
Medical insurance
Vision insurance
401(k)
Paid paternity leave
Tuition assistance
Paid maternity leave
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Position Summary The Regional Executive Sous Chef is the frontline culinary leader responsible for ensuring Yarzin‑Sella’s exacting standards are upheld in every kitchen, on every plate, every single day. This role is the hands‑on guardian of culinary quality—the leader who is in the kitchens, working alongside site teams, coaching in real time, and ensuring that the innovative vision set by senior leadership translates into flawless execution at the operational level.
Key Responsibilities
Day‑to‑Day Culinary Excellence
Serve as the primary quality assurance presence across assigned regional accounts, ensuring every site consistently delivers Yarzin‑Sella’s culinary standards.
Conduct frequent site visits to observe kitchen operations, taste food, assess presentation, and evaluate team performance in real time.
Identify and address quality issues immediately, providing on‑the‑spot coaching and guidance to correct course before standards slip.
Ensure recipes are followed precisely, plating standards are maintained, and food quality meets or exceeds expectations at every service.
Monitor consistency across sites, flagging variations and implementing corrective actions to ensure uniform excellence.
Lead by example in the kitchen—demonstrating techniques, modeling professionalism, and setting the standard for culinary excellence.
Conduct regular line checks, tasting sessions, and quality audits to maintain rigorous standards across all locations.
Program Execution & Rollout Support
Support the US Regional Chef in implementing new culinary programs, seasonal menus, and innovation initiatives at the site level.
Lead hands‑on training sessions during menu rollouts, ensuring site teams understand preparation methods, plating standards, and timing.
Develop and deliver pre‑service briefings that set clear expectations and build excitement around new offerings.
Troubleshoot operational challenges during program implementation, adapting approaches to site‑specific needs while maintaining brand consistency.
Provide detailed feedback to the US Regional Chef on program execution, identifying what’s working and what needs adjustment.
Ensure all supporting materials—recipes, prep sheets, photos—are accurate, accessible, and effectively used by site teams.
Verify that sites are properly equipped and stocked to execute new programs successfully.
Culinary Team Coaching & Development
Serve as the primary coach and mentor for site‑level culinary teams, building their skills, confidence, and commitment to excellence.
Provide individualized feedback and development guidance to Executive Chefs, Sous Chefs, and line cooks across the region.
Identify skill gaps within site teams and design targeted training interventions to elevate performance.
Conduct hands‑on cooking demonstrations and technique workshops that reinforce fundamentals and introduce new methods.
Foster a culture of continuous learning, encouraging culinary team members to grow their skills and take pride in their craft.
Recognize and celebrate culinary excellence, highlighting team members who exemplify Yarzin‑Sella’s standards.
Support performance management efforts, providing input on team member development, promotions, and corrective actions.
Identify high‑potential culinarians and support their career development within the organization.
Food Safety & Sanitation Vigilance
Serve as a food safety watchdog across assigned sites, ensuring compliance with all health regulations and Yarzin‑Sella standards.
Conduct regular food safety observations during site visits, checking temperature controls, storage practices, sanitation procedures, and personal hygiene.
Address food safety concerns immediately and decisively, escalating critical issues to the US Regional Chef, food safety teams, and site leadership.
Reinforce food safety training and best practices with site teams, making safety a constant part of the culinary conversation.
Support food safety audits and inspections, helping sites prepare and addressing findings promptly.
Model impeccable food safety practices at all times, setting the standard for the entire culinary organization.
Operational Support & Problem‑Solving
Provide hands‑on operational support to sites during high‑volume periods, special events, or staffing challenges.
Assist with inventory management, par level optimization, and waste reduction initiatives at the site level.
Support site teams in troubleshooting equipment issues, supply chain disruptions, and other operational challenges.
Help sites optimize kitchen workflows, station setups, and prep schedules for maximum efficiency without sacrificing quality.
Partner with site leadership to address recurring operational issues and implement sustainable solutions.
Step in to lead kitchen operations when needed, ensuring continuity and stability during transitions or vacancies.
New Account Mobilization & Launch Support
Play a key role in new account openings, ensuring kitchens are set up for success from day one.
Assist with kitchen commissioning, equipment verification, and initial inventory setup.
Lead hands‑on training for new site culinary teams, instilling Yarzin‑Sella’s standards, culture, and expectations from the outset.
Support menu execution during launch periods, working alongside site teams to ensure flawless first impressions.
Provide intensive on‑site support during the critical early weeks of new accounts, identifying and resolving issues quickly.
Document lessons learned from mobilizations and share insights to improve future launches.
Communication & Reporting
Provide regular, detailed reports to the US Regional Chef on site performance, quality observations, and team development progress.
Maintain accurate documentation of site visits, training activities, and corrective actions.
Communicate effectively with site leadership, sharing feedback constructively and building collaborative relationships.
Escalate significant concerns or risks promptly, ensuring leadership has visibility into potential issues.
Participate in regional culinary meetings, contributing insights and learning from peers.
Innovation & Creativity at the Site Level
Encourage site teams to bring creativity and personal flair to their work within Yarzin‑Sella's standards framework.
Identify opportunities for local touches, seasonal specials, and chef‑driven features that enhance the guest experience.
Share innovative ideas and site‑level successes with the broader culinary team, contributing to a culture of continuous improvement.
Support pilot programs and test initiatives, gathering feedback and assessing operational feasibility.
Qualifications
Education & Experience
Culinary degree or equivalent professional training preferred.
Minimum 5–7 years of progressive culinary experience, including supervisory or management roles.
Experience in high‑volume, multi‑unit, or corporate dining environments strongly preferred.
Demonstrated success in maintaining quality standards across multiple locations or shifts.
Technical Skills
Strong technical culinary skills across a range of cuisines and cooking methods.
Deep knowledge of food safety standards and best practices (ServSafe certification required).
Proficiency in recipe execution, plating techniques, and quality assessment.
Familiarity with inventory management, food cost control, and kitchen operations.
Leadership & Coaching Abilities
Proven ability to train, mentor, and develop culinary talent at all levels.
Strong coaching skills with the ability to provide constructive feedback that drives improvement.
Patient, supportive leadership style that builds confidence and accountability in teams.
Ability to hold teams to high standards while maintaining positive, respectful relationships.
Personal Attributes
Passion for culinary excellence and an obsessive attention to detail.
Hands‑on, sleeves‑rolled‑up approach—comfortable and energized working in the kitchen.
Strong work ethic and willingness to travel extensively across the region (up to 50‑60%).
Excellent organizational skills and ability to manage multiple sites and priorities.
Clear, effective communication skills—both written and verbal.
Genuine commitment to hospitality and making every guest experience exceptional.
Resilience, adaptability, and a positive attitude in fast‑paced environments.
Benefits
Medical insurance
Vision insurance
401(k)
Paid paternity leave
Tuition assistance
Paid maternity leave
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