Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Benefits
health benefits
Vision Insurance
Dental Insurance
401k Retirement Plan
Paid Time Off
Sick Time
Commuter Benefits
employee dining discounts
professional growth opportunity
Job Description
Nami Nori is a pioneering restaurant specializing in open-style sushi hand rolls, originally established in New York City. Since its inception, Nami Nori has expanded to five key locations including New York, New Jersey, Miami, and Virginia Beach, making it a rapidly growing culinary brand known for its unique approach to sushi and its commitment to quality and hospitality. This innovative restaurant combines traditional sushi craftsmanship with a modern twist, creating an inviting and dynamic dining experience that attracts sushi enthusiasts and casual diners alike. Nami Nori prides itself on its fresh, high-quality ingredients, artistic presentation, and attentive customer service,... Show More
Job Requirements
- 3+ years of culinary experience preferably in a Sous Chef capacity or higher within a similar caliber concept
- Proven ability to lead and manage a back of house team
- Knowledge of food safety regulations and Department of Health compliance
- Strong leadership and communication skills
- Competency in inventory management and cost control
- Ability to work in a fast-paced environment and manage multiple priorities
- Flexibility to work various shifts as required
- Commitment to maintaining company standards and values
- High school diploma or equivalent required
- Culinary degree preferred but not mandatory
Job Qualifications
- Strong culinary skills including advanced palate strong spatial reasoning solid sense of timing speed and efficiency finely tuned sensory skills 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
- Able to seamlessly work with different personalities and temperaments
- 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 their 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 Sheet
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 the following 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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