Sous Chef

About Zingaro

Italians are storytellers, and every great story is fueled by adventure. Zingaro—traveler, wanderer, free spirit—is the perfect name to capture the essence of a restaurant that takes your guests on a journey across Italy, one dish at a time. A menu inspired by the roads less traveled, from the smoky flavors of Sicily to the earthy truffles of Umbria, to the rich, buttery pastas of Emilia-Romagna. Zingaro is about tasting it all, embracing the diverse, vibrant, and bold flavors that make Italy a culinary treasure. This name is more than a nod to the gypsy spirit—it’s a celebration of culinary wanderlust, where each dish tells a tale of tradition and innovation.

Position: Sous Chef

• Assist the Executive Chef with daily kitchen operations
• Support food preparation and service to ensure consistent quality and timely execution
• Aid in menu planning, testing, development, and implementation
• Produce high-quality dishes that meet brand standards for flavor, presentation, and consistency
• Supervise and support kitchen staff during service and prep periods
• Help manage inventory, ordering, receiving, and proper storage of supplies
• Ensure the kitchen operates in a clean, safe, and hygienic manner at all times
• Enforce food safety, sanitation, and health regulations
• Maintain cleanliness and organization of workstations and food prep areas
• Monitor kitchen equipment and report maintenance or repair needs
• Aid with staff scheduling and shift coverage as needed
• Provide guidance, coaching, and support to kitchen team members
• Contribute creative ideas to improve menu offerings, kitchen efficiency, and service standards
• Participate in pre-shift meetings and operational briefings
• Perform other duties as assigned by kitchen leadership

Qualifications

• High school diploma or equivalent required; culinary education preferred
• Minimum of 2 years of experience in a similar leadership or supervisory kitchen role
• Valid Food Safety Certification required
• Strong knowledge of food safety, sanitation, and hygiene regulations
• Proven ability to lead, train, and motivate kitchen staff
• Clear and effective communication with team members and guests
• Proficiency in using commercial kitchen equipment
• Strong organizational, multitasking, and time management skills
• Detail-oriented with a commitment to quality and consistency
• Ability to stand for extended periods and work in a fast-paced environment
• Willingness to work evenings, weekends, holidays, and extended hours as required