Sushi 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, located at Four Seasons Hotel One Dalton Street, Boston is the 12th and the latest addition to the international collection.

Nestled in the heart of Boston, in the Back Bay neighborhood, it inspires informal dining with Japanese izakaya concept.

JOB SUMMARY :

Sushi Sous Chef supports the Executive Sushi Chef and the Head Sushi Chef in all aspects of sushi preparation, menu development, staff supervision, and ensuring exceptional culinary experiences for our guests.

You will assist in leading the sushi kitchen team to maintain the highest standards of quality, creativity, and efficiency in sushi production.

ESSENTIAL JOB FUNCTIONS :

• Assist the Head Sushi Chef in planning and executing the sushi menu offerings, including recipe development, presentation, and quality control
• Supervise and train sushi kitchen staff to ensure consistency and excellence in sushi preparation and presentation
• Oversee sushi production during service periods, ensuring timely and accurate execution of orders and adherence to quality standards
• Maintain inventory levels of sushi ingredients, seafood, and sushi bar supplies, and oversee ordering and receiving of fresh fish and other sushi-related products
• Monitor the freshness and quality of sushi ingredients, including fish, seafood, rice, and vegetables, and ensure compliance with food safety and sanitation regulations
• Assist in the creation and execution of seasonal sushi menus, special promotions, and sushi-themed events, and participate in menu tastings and evaluations
• Ensure proper storage and rotation of sushi ingredients to minimize waste and maintain freshness and flavor
• Maintain cleanliness and organization of the sushi kitchen, including sushi stations, equipment, and storage areas, and ensure compliance with sanitation and hygiene standards
• Handle guest inquiries, special requests, and dietary restrictions related to sushi with professionalism and attention to detail
• Assist in scheduling sushi kitchen staff, managing labor costs, and optimizing staffing levels to meet business demands
• Collaborate with the Executive Sushi Chef and Head Sushi 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
• 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 Sushi Sous Chef experience or senior sushi culinary position in a high-volume sushi restaurant or hospitality establishment
• Extensive knowledge and expertise in sushi preparation, sushi rice preparation, seafood handling, and sushi presentation techniques
• Must possess a valid New York City Department of Health Food Handler's Card (New York location only)
• Leadership and supervisory skills, with the ability to motivate and inspire sushi 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.