Executive Sous Chef at Nami Nori Atlantic Park

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

0.0

Posted On

26 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Detail-oriented, Leadership, Nurturing Team, Quality Focus, Communication, Work Ethic, Organization, Multitasking, Problem Solving, Entrepreneurial, Results Driven, Fast-paced Environment, Japanese Cuisine, Staffing, Inventory Management, Cost Control

Industry

Restaurants

Description

Description Description Nami Nori is looking for a driven and detail-oriented Executive Sous Chef. The ideal candidate is confident, empathetic, enjoys leading and nurturing a team, and has a strong focus on quality in all aspects of the job. Nami Nori is the first concept to specialize in open-style sushi hand rolls. Our mission is to create a world-wide devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: 70K 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” The NEW YORKER “Nami Nori’s Hand Rolls Are Worth the Wait” And more… BENEFITS Health Benefits with employer contribution Vision & Dental 401K Retirement Plan 40 hours Personal Time Off after 2 years of full time employment 24 hours Sick Time Commuter Benefits Employee dining discounts at any Nami Nori location Opportunity to grow professionally with a growing company ABOUT YOU:- Passion for Japanese cuisine- Exceptional communication skills- Natural leader- Strong work ethic- Attention to detail and excellent organizational skills- Ability to multitask & problem solve- Entrepreneurial & results driven- Thrives is a fast-paced environment- 3+ years of experience in a similar position Requirements The Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Responsibilities

The Executive Sous Chef is responsible for the overall management of kitchen operations, including staffing, training, ensuring top quality in menu offerings, dish preparation, and presentation. This role also involves ordering, inventory management, keeping food costs within budget, and maintaining compliance with Department of Health standards.