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
Professional growth opportunities
Job Description
Nami Nori is a pioneering sushi restaurant that began its journey in New York City, distinguishing itself as the first establishment specializing in open-style sushi hand rolls. Since its inception, Nami Nori has expanded its presence significantly, operating five vibrant locations across New York, New Jersey, Miami, and Virginia Beach. This growth reflects the restaurant's commitment to redefining sushi dining experiences and its ability to attract and maintain a devoted fan base. Nami Nori is known for its innovative approach to sushi with an emphasis on freshness, creativity, and the art of hand-rolled sushi. The company prides itself not only... Show More
Job Requirements
- 3+ years of culinary experience preferably as a Sous Chef or higher within a similar caliber concept
- Strong culinary skills including advanced palate, expert knife skills and extensive culinary knowledge
- Ability to lead and manage a team effectively
- Knowledge of Department of Health guidelines and food safety regulations
- Excellent communication and time management skills
- Proficiency with Google Docs and Sheets
- Ability to work in a fast-paced, high-pressure environment
- Commitment to maintaining high standards of quality, cleanliness and safety
Job Qualifications
- Strong culinary skills including advanced palate, strong spatial reasoning, solid sense of timing, speed and 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 high performance
- Ability to 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
- Self-starter who takes complete ownership of work performance
- Excellent verbal and written communication skills
- Excellent time management skills with proven ability to meet deadlines
- Ability to solve problems independently and delegate as needed
- Proficient in Google Docs and Sheets
- 3+ years of culinary experience preferably as a Sous Chef or higher within a similar caliber concept
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 & Procedures
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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