Sous Chef at Nami Nori Atlantic Park

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Mar, 26

Salary

0.0

Posted On

23 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Leadership, Communication, Time Management, Problem Solving, Attention to Detail, Food Safety, Inventory Management, Training, Costing Recipes, DOH Guidelines, Knife Skills, Team Management, Efficiency, Organizational Skills, Sensory Skills, Spatial Reasoning

Industry

Restaurants

Description

Description 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: 84K 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 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 (SALARIED POSITIONS ONLY) Commuter Benefits Employee dining discounts at any Nami Nori location Opportunity to grow professionally with a growing company Requirements GENERAL DESCRIPTION Responsible for assisting the Executive Sous Chef with managing and organizing the activities of the back of house and temaki team to maintain the highest standards of food quality, cost control and consistency. 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, 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 REQUIRED KNOWLEDGE/SKILLS/ABILITIES 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 EXPERIENCE 3+ years of culinary experience required, preferably in a Sous Chef capacity or higher within a similar caliber concept

Responsibilities

The Sous Chef is responsible for assisting the Executive Sous Chef in managing the back of house and temaki team, ensuring high standards of food quality and consistency. This includes supervising staff, maintaining kitchen organization, and ensuring compliance with health regulations.