Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Benefits
World-Class training designed to inspire and educate
Global opportunities, experience hospitality around the globe with our five incredible brands
Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being
Family Meals are shared daily
Staff discount, enjoy exclusive discounts across the Azumi group, worldwide
Job Description
Zuma is a contemporary Japanese restaurant collection known for its dynamic Izakaya dining style, with venues located in some of North America's most iconic cities including Miami, New York, Las Vegas, and Boston. As part of the Azumi collection, Zuma represents a commitment to culinary excellence and innovative dining experiences, distinguished by its vibrant and energetic atmosphere. Each location has become a landmark within its hospitality landscape, offering guests a refined blend of traditional Japanese flavors and modern culinary creativity. The restaurant prides itself on a philosophy that emphasizes mastery, respect for others, and infectious positive energy, creating an environment... Show More
Job Requirements
- 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 hold a valid health and safety certification as required by local regulations
- Ability to work flexible hours, including evenings, weekends, and holidays, as required
Job Qualifications
- A genuine love for culinary experiences and a passion for Japanese cuisine
- A natural team player who is at home working in sync with a large team
- Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences
- 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 hold a valid health and safety certification as required by local regulations
- Ability to work flexible hours, including evenings, weekends, and holidays, as required
Job Duties
- 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
- 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
- Assist in budgeting and cost control measures, including monitoring food costs, portion control, and inventory management
Job Location
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