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.

JOB SUMMARY:

Executive Sous Chef leads and manages the kitchen team to ensure the highest standards of food quality, presentation, and consistency. You will work closely with the Executive Chef to oversee kitchen operations, develop menus, and ensure compliance with food safety regulations.

ESSENTIAL JOB FUNCTIONS:

• Assist the Executive Chef in overseeing all aspects of kitchen operations, ensuring efficient and smooth service
• Lead and manage the culinary team, including sous chefs, line cooks, sushi chefs, and stewards, to ensure efficient and smooth kitchen operations
• Manage scheduling kitchen staff, managing labor costs, and optimizing staffing levels to meet business demands
• Collaborate with the Executive Chef to develop and execute creative and innovative menus that showcase the best of contemporary Japanese cuisine, incorporating seasonal ingredients, traditional techniques, and modern culinary trends
• Maintain strict compliance with food safety and sanitation standards, overseeing proper handling, storage, and preparation of food items to ensure the safety and well-being of guests and staff
• Collaborate with the management team to establish and achieve culinary objectives, including revenue targets, food cost goals, and guest satisfaction metrics
• Conduct regular menu tastings, recipe testing, and quality control checks to ensure consistency, flavor, and presentation of all dishes served at Zuma
• Train, mentor, and develop the kitchen team, including creating and implementing a promotion plan
• Foster a culture of culinary excellence, teamwork, and professionalism in the kitchen, providing leadership, guidance, and mentorship to culinary staff at all levels
• Train team on allergen awareness and management, ensuring all staff are knowledgeable about handling food allergies safely
• Manage kitchen inventory levels, control food costs, and optimize profitability through effective menu planning, portion control, and waste reduction strategies
• Oversee kitchen equipment maintenance, repairs, and upgrades, ensuring all appliances and tools are in good working condition and meet safety standards
• Stay current with industry trends, culinary innovations, and customer preferences, and incorporate new ideas and techniques into Zuma's culinary offerings
• Handle guest inquiries, special requests, and dietary restrictions with professionalism, attention to detail, and a commitment to exceeding guest expectations
• Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining room operations, maintaining open communication and resolving any issues or concerns promptly
• Represent Zuma at culinary events, tastings, and promotional activities, showcasing the restaurant's commitment to culinary excellence and innovation
• 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

• 5+ years Executive Sous Chef or in a similar leadership role in a high-volume, fine dining establishment
• Culinary degree or equivalent professional training from a recognized culinary institute or school
• Extensive knowledge and expertise in contemporary Japanese cuisine, including sushi, robata, and other traditional and modern Japanese dishes highly preferred
• Strong leadership and management skills, with the ability to inspire and motivate sushi kitchen staff to achieve culinary excellence
• 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
• 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.

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.

JOB SUMMARY:

Executive Sous Chef leads and manages the kitchen team to ensure the highest standards of food quality, presentation, and consistency. You will work closely with the Executive Chef to oversee kitchen operations, develop menus, and ensure compliance with food safety regulations.

ESSENTIAL JOB FUNCTIONS:

• Assist the Executive Chef in overseeing all aspects of kitchen operations, ensuring efficient and smooth service
• Lead and manage the culinary team, including sous chefs, line cooks, sushi chefs, and stewards, to ensure efficient and smooth kitchen operations
• Manage scheduling kitchen staff, managing labor costs, and optimizing staffing levels to meet business demands
• Collaborate with the Executive Chef to develop and execute creative and innovative menus that showcase the best of contemporary Japanese cuisine, incorporating seasonal ingredients, traditional techniques, and modern culinary trends
• Maintain strict compliance with food safety and sanitation standards, overseeing proper handling, storage, and preparation of food items to ensure the safety and well-being of guests and staff
• Collaborate with the management team to establish and achieve culinary objectives, including revenue targets, food cost goals, and guest satisfaction metrics
• Conduct regular menu tastings, recipe testing, and quality control checks to ensure consistency, flavor, and presentation of all dishes served at Zuma
• Train, mentor, and develop the kitchen team, including creating and implementing a promotion plan
• Foster a culture of culinary excellence, teamwork, and professionalism in the kitchen, providing leadership, guidance, and mentorship to culinary staff at all levels
• Train team on allergen awareness and management, ensuring all staff are knowledgeable about handling food allergies safely
• Manage kitchen inventory levels, control food costs, and optimize profitability through effective menu planning, portion control, and waste reduction strategies
• Oversee kitchen equipment maintenance, repairs, and upgrades, ensuring all appliances and tools are in good working condition and meet safety standards
• Stay current with industry trends, culinary innovations, and customer preferences, and incorporate new ideas and techniques into Zuma's culinary offerings
• Handle guest inquiries, special requests, and dietary restrictions with professionalism, attention to detail, and a commitment to exceeding guest expectations
• Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining room operations, maintaining open communication and resolving any issues or concerns promptly
• Represent Zuma at culinary events, tastings, and promotional activities, showcasing the restaurant's commitment to culinary excellence and innovation
• 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

• 5+ years Executive Sous Chef or in a similar leadership role in a high-volume, fine dining establishment
• Culinary degree or equivalent professional training from a recognized culinary institute or school
• Extensive knowledge and expertise in contemporary Japanese cuisine, including sushi, robata, and other traditional and modern Japanese dishes highly preferred
• Strong leadership and management skills, with the ability to inspire and motivate sushi kitchen staff to achieve culinary excellence
• 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
• 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.