Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,400.00 - $65,300.00
Work Schedule
Standard Hours
Benefits
health benefits
Vision Insurance
Dental Insurance
401k Retirement Plan
Personal time off
Sick Time
Commuter Benefits
employee dining discounts
Career growth opportunities
Job Description
Nami Nori is an innovative and renowned restaurant brand originating from New York City, famous for being the first to specialize in open-style sushi hand rolls. Since its inception, Nami Nori has expanded to five vibrant locations across New York, New Jersey, Miami, and Virginia Beach. The brand has gained widespread recognition not only for its unique cuisine but also for its commitment to providing exceptional hospitality to both guests and employees. With a strong following of 84,000 on Instagram and accolades from prestigious sources such as The New York Times, the Michelin Guide, and GQ Magazine, Nami Nori continues... Show More
Job Requirements
- Minimum of 3 years of culinary experience
- Experience in sous chef or higher role within similar caliber concept
- Strong culinary skills including advanced palate and expert knife skills
- Knowledge of Department of Health guidelines
- Leadership abilities with empathy
- High attention to detail
- Excellent verbal and written communication skills
- Proficiency in Google Docs and Sheets
- Good time management skills
- Ability to work independently and problem solve
- Ability to delegate effectively
Job Qualifications
- Minimum of 3 years of culinary experience preferably in a sous chef capacity or higher within a similar caliber concept
- Strong culinary skills including advanced palate strong spatial reasoning solid sense of timing speed efficiency finely tuned sensory skills and expert knife skills
- Experience costing recipes and recipe input
- Extensive knowledge of culinary techniques procedures and equipment
- Expert knowledge of Department of Health guidelines
- Highly motivated leader who leads with empathy and inspires their team to achieve a high level of performance
- High attention to detail and maintains high standards for quality cleanliness presentation food safety and efficiency
- Exceptional skill with streamlining processes and procedures from a macro and micro level
- Self-starter who takes complete ownership of work performance
- Excellent verbal and written communication skills
- Excellent time management skills with a proven ability to meet deadlines
- Ability to solve problems independently and delegate as needed
- Proficient in Google Docs and Sheets
Job Duties
- Promote work and act in a manner consistent with the mission vision and values of the company
- Lead BOH team to promote work and act in a manner consistent with the mission vision and values of the company
- Supervise the training managing coaching counseling and performance evaluation of the BOH team all Temaki Chefs Jr Sous Chef Porter Receiver Team
- Work in conjunction with BOH Manager
- Maintain positive and professional relations with vendors and staff
- Ensure that no members of staff are permitted to work if they are not suitably dressed and groomed
- Maintain temperature logs and shellfish tag records
- Inform Executive Sous Chef of any maintenance or repairs needed
- Oversee methods of preparation portion sizes and timeliness of food preparation control food and its usage to minimize waste
- Ensure that all items are prepared properly and timely for service daily
- Inspect food from vendors to ensure product is of the highest level of quality and consistent with requested order
- Conduct line checks multiple times per shift to ensure DOH compliance Address all DOH violations immediately Ensure that the kitchen is adequately stocked organized and labeled per Department of Health standards
- Maintain clean facility including but not limited to the kitchen dish area storage rooms refrigeration units locker room et al
- Ensure that all daily checklists are completed by Chefs and or Head Temaki Chef and that all items are certified
- Promote and practice safe work habits through trainings education and day-to-day management Identify potential safety hazards Follow the proper reporting procedure conduct initial investigation and determine the root cause of safety incidents in the interest of maintaining a safe work environment
- Assist ESC in training of Front of House staff as it pertains to menu and food knowledge
- Inspect supplies equipment and work areas as well as observe workers and work procedures to ensure compliance to established standards
- Assist ESC in maintaining kitchen equipment schedule repairs and additional maintenance as needed
- Able to execute all positions duties and responsibilities under their purview
- Complete daily product inventory and orders ensure proper product amounts are maintained to limit waste spoilage
- Supervise and facilitate end of period inventory
- Adhere to all Standard Operating Procedures
- Able to complete all administrative responsibilities in a time frame defined by the Corporate Chef team including but not limited to daily manager log daily line checks including photos inventory ordering email confirmations replies within 24 hours completing tasks as scheduled in calendar invites project submission topics list for weekly meeting completing staff training exercises as defined in training paths commissary ordering as per R365 commissary order SOP staying up to date on all new policies and procedures
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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