Job Details
Zimmi’s is looking for a talented Sous Chef to join our team! Zimmi’s is a 40 seat restaurant in the West Village that focuses on cooking regional French cuisine. We feature traditional, time-intensive, craft-based French dishes rarely seen outside of France.
About this role
Zimmi’s is seeking a skilled Sous Chef to join the team! The Sous Chef is responsible for leading the kitchen with the assistance of the Executive Chef with training hourly staff, administrative tasks, expoing, leading the kitchen and prep teams, station prep, cooking and plating dishes in an organized and timely manner, and ensuring DOH compliance and food safety procedures are followed.
We focus on cooking traditional French food using produce, meat and dairy sourced from local and organic farms in New York State, the East Coast, and California. Respect for the product and knowledge of the product is a core value. We aim to create a respectful workplace culture whose foundation is based on collaborative work with both FOH and BOH colleagues, respectful communication among staff, product knowledge, staff education, and open communication.
Job Responsibilities:
- Lead with Confidence: Oversee the team before, during, and after service to ensure everyone is well-prepared, focused, and constantly improving.
- Cross-Team Collaboration: Partner with front-of-house managers to ensure alignment on overall goals and maintain awareness of financial and operational targets.
- Mentor and Develop: Create an environment of growth by coaching team members and promoting continuous learning and development.
- Quality Assurance: Maintain high standards in all food production, ensuring consistency and excellence in every dish.
- Collaborative Menu Development: Work with the Executive Chef to contribute ideas and refine our daily changing menu
- Effective Communicator: Direct and prioritize tasks to ensure all daily operations run smoothly, meeting deadlines with efficiency and accuracy.
- Operational Support: Assist with inventory management, ordering, and the development of systems that enhance kitchen efficiency.
- Team Management: Participate in recruiting, hiring, training, scheduling, and ongoing management of back-of-house staff.
- Uphold Standards: Ensure compliance with health, safety, and sanitation regulations, maintaining the highest level of cleanliness and safety.
If you’re looking for an opportunity to lead, mentor, and make an impact in a fast-paced restaurant opening, we’d love to have you on board.
Experience and Skills
- Minimum of 2 years of relevant experience, preferably in a Sous Chef role
- NYC Department of Health Food Protection Certification required, with a thorough understanding of hygiene standards and compliance practices
- Proven ability to manage multiple tasks in a fast-paced environment while maintaining attention to detail and quality
- Knowledge of French cuisine
- Extensive knowledge of cooking techniques, ingredient sourcing, and preparation methods, with a willingness to continue learning
- Strong focus on delivering a high-quality guest experience through food preparation
- Proficiency in Microsoft Office or Google Workplace
Ability to work days, nights, weekends, and holidays
Physical Requirements
- Must be able to lift and carry up to 50 lbs.
- Ability to stand for prolonged periods of time.
What we offer
- Comprehensive Medical, Dental, and Vision insurance
- Paid Time Off to support you with an active life outside of work
- Paid Parental Leave
- Generous dining discount
Compensation Details
*Compensation: Salary ($75,000-$90,000/year)
