Sous Chef

Nami Nori Design District / Matsuyoi • Miami, FL

18d

About The Position

Nami Nori is hiring a Sous Chef for its Design District location. The company originated in New York City and specializes in open-style sushi hand rolls, with locations in New York, New Jersey, Miami, and Virginia Beach. The Sous Chef leads and develops the back-of-house (BOH) team, works alongside the BOH Manager, and supports the restaurant’s standards for food quality, service, cleanliness, safety, and efficient operations.

Requirements

• Strong culinary skills, including an advanced palate, 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.
• Ability to lead with empathy and inspire the team to perform at a high level.
• Ability to work seamlessly with people 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; experience as a Sous Chef or higher in a similar-caliber concept is preferred.

Nice To Haves

• Sous Chef or higher experience within a similar-caliber concept.

Responsibilities

• Promote and model the company’s mission, vision, and values.
• Lead the BOH team in consistently following the company’s mission, vision, and values.
• Supervise training, management, coaching, counseling, and performance evaluations for the BOH team, including Temaki Chefs, the Jr. Sous Chef, and the Porter/Receiver Team.
• Work in conjunction with the BOH Manager.
• Maintain positive and professional relationships with vendors and staff.
• Ensure staff members are appropriately dressed and groomed before working.
• Maintain temperature logs and shellfish tag records.
• Inform the direct BOH supervisor of needed maintenance or repairs.
• Oversee preparation methods, portion sizes, and food-preparation timing; manage food use to minimize waste.
• Ensure items are prepared properly and on time for daily service.
• Inspect vendor deliveries for quality and consistency with the order.
• Conduct multiple line checks per shift to ensure Department of Health compliance, promptly address violations, and keep the kitchen stocked, organized, and labeled to applicable 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 BOH leadership with training Front of House staff on menu and food knowledge.
• Inspect supplies, equipment, and work areas, and observe workers and procedures to ensure compliance with established standards.
• Assist BOH leadership in maintaining kitchen equipment and schedule repairs and additional maintenance as needed.
• Be able to 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.

Benefits

• 56 hours of Safe & Sick Leave annually.
• An additional 40 hours of Personal Time Off after 2 years of full-time employment.
• Health benefits with employer contribution for full-time employees.
• Vision and dental benefits.
• 401(k) retirement plan.
• Commuter benefits.
• Employee dining discounts at any Nami Nori location.
• Opportunity for professional growth with a growing company.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed