Chef de Cuisine at Nami Nori Atlantic Park

Virginia Beach, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Sep, 26

Salary

90000.0

Posted On

21 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Staff Training, Labor Cost Management, Food Cost Control, Inventory Management, Health Safety Compliance, Menu Development, Problem Solving, Communication, Organization, Team Building, Operational Systems

Industry

Restaurants

Description

Description Nami Nori is looking for a highly motivated Chef de Cuisine to join the team in our newest location, Atlantic Park in Virginia Beach. The ideal candidate is motivated, detail oriented, has a passion for people and service, and is confident leading a team. Nami Nori was the first restaurant to specialize in open-style sushi hand rolls in New York City. With Pharrell Williams, multi-hyphenate and Virginia Beach native, as partner and advisor, Nami Nori strives to share our gracious hospitality with both guests and employees alike across the globe. POPULAR ACCLAIM: 98K 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 "Pharrell Loved This Hand Roll Spot So Much He Became a Partner" And more… ABOUT YOU: A natural born leader who is detailed, quality driven, and well-organized Authentic hospitality professional with the thoughtfulness to create joy and delight at every turn Has a passion for people, food, and hospitality and has the skills to build strong and long-lasting relationships with staff and guests alike Comfortable implementing and maintaining systems and standards to ensure the highest level of service and maximize profitability Possesses excellent communication skills, is comfortable “digging in” to any situation, and managing a diverse group of people and personalities Proactive and creative problem-solver who is responsive and thrives in a fast-paced environment WHAT YOU’LL DO: Oversee all aspects of daily operations of culinary operations of the restaurant. Train and coach a team of high performing staff by exemplifying our Core Values and continue to develop the current staff to ensure that all team members are educated on Nami Nori products and services. Manage labor and food cost daily; maintain awareness of budgetary goals and investigate causes in budgetary misses. Manage facilities maintenance, following checklists and communicating issues in real time, following proper protocols. Maintain a passing grade from the Virginia Department of Health (VDH) and ensure the restaurant is clean, pest free, and all product is being handled and served according to local health ordinance. Oversee methods of preparation, portion sizes and timeliness of food preparation; control food and usage to minimize waste. Build morale and team loyalty by fostering a work environment where team members’ input is valued and encouraged Collaborate with the Corporate Team for menu development, holiday items, special events and promotions. BENEFITS: 40 hours vacation time annually for management Sick leave Medical, dental & vision health insurance programs with employer contribution 401K Bonus potential Employee dining discounts Commuter benefits Opportunity to grow professionally with a growing company POSITION SUMMARY: The Chef de Cuisine is responsible for leading the Back of House team in all operations, including but not limited to, hiring and training of staff; ensuring the best quality in product and execution; building and maintaining strong relationships with teammates, vendors & the community at large; keeping food and labor costs at or under budget; performing inventory and ordering; and ensuring that the restaurant is following all operational systems and is compliant with all regulations. Requirements QUALIFICATIONS: 3+ years of experience in a similar role ServSafe™ certified Proven leadership skills with the ability to train, coach, and motivate a team in a fast-paced environment Strong organizational, problem-solving, and communication skills Proficiency in computer skills Ability to work a flexible schedule, including evenings, weekends, and holidays PHYSICAL DEMANDS OF THE WORK ENVIRONMENT: Standing and walking for long periods Frequent lifting up to 35 lbs (and occasionally up to 50 lbs) Dynamic kitchen environment that may be wet, hot/cold, or slippery, with moderate noise levels

Responsibilities

Oversee all daily culinary operations, including managing food and labor costs and maintaining health department standards. Lead, train, and coach the back-of-house team while collaborating with the corporate team on menu development.