Sous Chef

Nami Nori•Miami, FL

13d

About The Position

The Sous Chef at Nami Nori Design District supports the restaurant’s mission, vision, and values while leading and developing the back-of-house (BOH) team. The role works in conjunction with the BOH Manager and helps oversee daily kitchen operations, food quality and preparation, food safety, cleanliness, inventory, ordering, and compliance with Department of Health standards. The Sous Chef is expected to bring strong culinary expertise, lead with empathy, maintain high standards, and take ownership of their work.

Requirements

Strong culinary skills, including an advanced palate, strong spatial reasoning, a solid sense of timing, speed and efficiency, finely tuned sensory skills, and expert knife skills.
Experience costing recipes and entering recipes.
Extensive knowledge of culinary techniques, procedures, and equipment.
Expert knowledge of Department of Health guidelines.
Highly motivated, empathetic leader able to inspire high performance and work effectively with different personalities and temperaments.
High attention to detail and high standards for quality, cleanliness, presentation, food safety, and efficiency.
Exceptional ability to streamline processes and procedures at both macro and micro levels.
Self-starter who takes complete ownership of work performance.
Excellent verbal and written communication skills.
Excellent time management skills and a proven ability to meet deadlines.
Ability to solve problems independently and delegate as needed.
Proficiency with Google Docs and Sheets.
Must obtain and maintain a valid ServSafe Food Handler certification within 30 days of assuming the Sous Chef position.
At least 3 years of culinary experience.

Nice To Haves

Culinary experience in a Sous Chef capacity or higher within a similar-caliber concept.

Responsibilities

Promote and act consistently with the company’s mission, vision, and values, and lead the BOH team to do the same.
Supervise training, management, coaching, counseling, and performance evaluation of the BOH team, including Temaki Chefs, Jr. Sous Chef, and Porter/Receiver Team.
Work in conjunction with the BOH Manager and maintain positive, professional relations with vendors and staff.
Ensure staff are suitably dressed and groomed before working.
Maintain temperature logs and shellfish tag records.
Inform the direct BOH supervisor of needed maintenance or repairs.
Oversee food preparation methods, portion sizes, and timeliness; control food usage to minimize waste and ensure daily service items are prepared properly and on time.
Inspect vendor deliveries for quality and consistency with the order.
Conduct line checks multiple times per shift to ensure Department of Health compliance, address violations immediately, and keep the kitchen stocked, organized, and labeled to standards.
Maintain cleanliness throughout the facility, including the kitchen, dish area, storage rooms, refrigeration units, and locker room.
Ensure daily checklists are completed by Chefs and/or the Head Temaki Chef and that items are certified.
Promote and practice safe work habits through training, education, and daily management; identify hazards, follow reporting procedures, investigate safety incidents, and determine root causes.
Assist location BOH leadership in training Front of House staff on menu and food knowledge.
Inspect supplies, equipment, work areas, workers, and work procedures for compliance with established standards.
Assist location BOH leadership with kitchen equipment maintenance and schedule repairs and additional maintenance as needed.
Perform the duties and responsibilities of all positions under the Sous Chef’s purview.
Complete daily product inventory and orders, maintaining appropriate product quantities to limit waste and spoilage.
Supervise and facilitate end-of-period inventory.
Adhere to all Standard Operating Procedures.