Sous Chef

Nami Nori•Miami, FL

2d•$70 - $80

About The Position

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"

Requirements

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

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