Sous Chef

This position is for Sous Chef of Nami Nori Design District.

ABOUT US:

Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls.  Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe.

POPULAR ACCLAIM:

• 100K followers on Instagram
• The New York Times  “Nami Nori Gets Hand Rolls Right, and Other Details Too”
• Michelin Guide   “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”
• GQ Magazine  "Pharrell Loved This Hand Roll Spot So Much He Became a Partner"
• And more…

BENEFITS:

• 56 hours of Safe & Sick Leave annually
• Additional 40 hours Personal Time Off after 2 years of full time employment
• Health Benefits with employer contribution for full time employees
• Vision & Dental
• 401K Retirement Plan
• Commuter benefits
• Employee dining discounts at any Nami Nori location
• Opportunity to grow professionally with a growing company

RESPONSIBILITIES

• 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, including Temaki Chefs, Jr. Sous Chef, and 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 direct BOH supervisor 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 location BOH leadership 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 location BOH leadership 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

• Strong culinary skills which include:
• 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 DOH 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
• Must obtain and maintain a valid ServSafe Food Handler certification within 30 days of assuming the Sous Chef position

EXPERIENCE

3+ years of culinary experience required, preferably in a Sous Chef capacity or higher within a similar caliber concept