Sous Chef

Celebrating 20 years since first opening its doors in London, Zuma is sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking. Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 15 venues globally and 9 seasonal locations. Featuring modern Japanese cuisine that is authentic but not traditional. The menu showcases a variety of dishes from its three kitchens: the main kitchen, the sushi counter and the robata grill. Zuma Miami, located in the heart of downtown, brings chef Rainer Becker’s internationally acclaimed style of modern Japanese izakaya dining from the robata grill and kitchen to its flagship US location. JOB SUMMARY: Sous Chef supports the Executive Chef and the Head Chef in all aspects of kitchen operations, including food preparation, menu development, staff supervision, and ensuring exceptional culinary experiences for our guests. You will collaborate closely with the culinary team to maintain high standards of quality, creativity, and efficiency in the kitchen. ESSENTIAL JOB FUNCTIONS: Assist the Executive Chef and Head Chef in planning and executing menu offerings, including recipe development, costing, and presentation Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating, to ensure consistency and adherence to quality standards Train and mentor kitchen staff, including line cooks, prep cooks, and other culinary team members, to maintain high levels of skill, productivity, and morale Supervise kitchen staff during service periods to ensure smooth and efficient operations, including proper timing of food production and delivery Train team on allergen awareness and management, ensuring all staff are knowledgeable about handling food allergies safely Monitor food quality and freshness, and ensure compliance with health and safety regulations and sanitation standards Manage inventory levels of food and kitchen supplies, and oversee ordering and receiving of ingredients and products Assist in scheduling kitchen staff, managing labor costs, and optimizing staffing levels to meet business demands Collaborate with the Executive Chef and Head Chef to develop seasonal menus, special promotions, and culinary events, and participate in menu tastings and evaluations Conduct regular kitchen inspections and maintenance checks to identify and address equipment issues, safety hazards, and cleanliness concerns Ensure proper storage and rotation of food products to minimize waste and maintain quality Assist in budgeting and cost control measures, including monitoring food costs, portion control, and inventory management Handle guest inquiries, special requests, and dietary restrictions with professionalism and attention to detail Collaborate with front-of-house staff to ensure seamless communication and execution of orders Stay current with industry trends, culinary techniques, and new ingredients to inspire creativity and innovation in the kitchen Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed Operate ethically to protect the image of the company Performs other duties and responsibilities as required or requested KNOWLEDGE, EXPERIENCE AND SKILLS 2 years Sous Chef experience or senior culinary position in a high-volume restaurant or hospitality establishment Culinary degree or equivalent formal training preferred Must possess a valid New York City Department of Health Food Handler's Card (New York location only) Strong culinary skills and knowledge of international cuisines, cooking techniques, and flavor profiles Leadership and supervisory skills, with the ability to motivate and inspire kitchen staff Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously Strong communication and interpersonal skills, with the ability to collaborate effectively with kitchen staff, management, and front-of-house teams Understanding of food safety and sanitation practices, including HACCP principles and local health regulations Ability to work effectively under pressure in a fast-paced kitchen environment Excellent communication skills, both verbal and written, to effectively interact with team members and stakeholders Ability to work flexible hours, including evenings, weekends, and holidays, as required PHYSICAL REQUIREMENTS: Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment BENEFITS & PERKS Medical, Dental, Vision Insurance Bonus program Paid Time Off Free family meal daily Dining discounts at Zuma The opportunity to work on a team with global hospitality/culinary experience Zuma is an equal opportunity employer.