Sous Chef

Fabio Viviani Hospitality Group•Cincinnati, OH

19d

About The Position

Italians are storytellers, and every great story is fueled by adventure. Zingaro—the traveler, the wanderer, the 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. Just as the Zingaro roams freely, our restaurant invites you to embark on a sensory journey that captures the essence of Italy’s diverse regions. Come for the vibe, stay for the food! Position: Sous Chef The Sous Chef supports the Executive Chef in overseeing daily kitchen operations to ensure consistent execution of high-quality food and efficient service. This role is hands-on and leadership-focused, combining food preparation, team supervision, and operational support. The Sous Chef assists with menu development, inventory management, and staff coordination while upholding company standards for quality, cleanliness, and food safety. We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you!

Requirements

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
Ability to communicate clearly and effectively 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

Responsibilities

Assist the Executive Chef with daily kitchen operations
Support food preparation and service to ensure consistent quality and timely execution
Assist with 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
Assist 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