Sous Chef - Japanese Kitchen Leader & Menu Innovator

Harri; Miami (FL); On-site; USD 48,000 - 76,000; Full time

Benefits offered by this job

Health Benefits

Bonus Opportunity

401(k) Retirement Plan

Staff meals

Career growth

Job summary

Zuma, a contemporary Japanese restaurant collection with venues in North America, invites a Sous Chef to support the Executive and Head Chef in all kitchen operations. You’ll lead food prep, plating, and menu development while upholding quality and guest experiences.

The role emphasizes team leadership, seasonal menu collaboration, and cost control, with opportunities for growth within a globally renowned brand. Join a dynamic culinary team in a fast-paced environment.

Qualifications

• TWO+ years Sous Chef experience in a high-volume kitchen.
• Culinary degree or equivalent training preferred.
• Must hold a valid health and safety certification as required by local regulations.
• Ability to work in evenings, weekends, and holidays.

Responsibilities

• Oversee day-to-day kitchen operations to ensure consistent quality and plating.
• Train and mentor kitchen staff to maintain high skill and morale.
• Supervise service periods to ensure timely, smooth operations.
• Manage inventory and ordering of ingredients.
• Assist in scheduling, labor cost control, and cost management.
• Collaborate with Executive and Head Chef on seasonal menus and events.

Skills

Team player

Customer-focused

Passion for Japanese cuisine

Flexible hours

Education

Culinary degree or equivalent training

Job description

Zuma, a contemporary Japanese restaurant collection with venues in North America, invites a Sous Chef to support the Executive and Head Chef in all kitchen operations. You’ll lead food prep, plating, and menu development while upholding quality and guest experiences.

The role emphasizes team leadership, seasonal menu collaboration, and cost control, with opportunities for growth within a globally renowned brand. Join a dynamic culinary team in a fast-paced environment.