Description

Nami Nori is looking for a highly motivated Chef de Cuisine to join the team in our newest location, Atlantic Park in Virginia Beach. The ideal candidate is motivated, detail oriented, has a passion for people and service, and is confident leading a team.

Nami Nori was the first restaurant to specialize in open-style sushi hand rolls in New York City. With Pharrell Williams, multi-hyphenate and Virginia Beach native, as partner and advisor, Nami Nori strives to share our gracious hospitality with both guests and employees alike across the globe.

POPULAR ACCLAIM:

98K 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 "Pharrell Loved This Hand Roll Spot So Much He Became a Partner"
And more…

ABOUT YOU:

A natural born leader who is detailed, quality driven, and well-organized
Authentic hospitality professional with the thoughtfulness to create joy and delight at every turn
Has a passion for people, food, and hospitality and has the skills to build strong and long-lasting relationships with staff and guests alike
Comfortable implementing and maintaining systems and standards to ensure the highest level of service and maximize profitability
Possesses excellent communication skills, is comfortable “digging in” to any situation, and managing a diverse group of people and personalities
Proactive and creative problem-solver who is responsive and thrives in a fast-paced environment

WHAT YOU’LL DO:

Oversee all aspects of daily operations of culinary operations of the restaurant.
Train and coach a team of high performing staff by exemplifying our Core Values and continue to develop the current staff to ensure that all team members are educated on Nami Nori products and services.
Manage labor and food cost daily; maintain awareness of budgetary goals and investigate causes in budgetary misses.
Manage facilities maintenance, following checklists and communicating issues in real time, following proper protocols.
Maintain a passing grade from the Virginia Department of Health (VDH) and ensure the restaurant is clean, pest free, and all product is being handled and served according to local health ordinance.
Oversee methods of preparation, portion sizes and timeliness of food preparation; control food and usage to minimize waste.
Build morale and team loyalty by fostering a work environment where team members’ input is valued and encouraged
Collaborate with the Corporate Team for menu development, holiday items, special events and promotions.

BENEFITS:

40 hours vacation time annually for management
Sick leave
Medical, dental & vision health insurance programs with employer contribution
401K
Bonus potential
Employee dining discounts
Commuter benefits
Opportunity to grow professionally with a growing company

POSITION SUMMARY:

The Chef de Cuisine is responsible for leading the Back of House team in all operations, including but not limited to, hiring and training of staff; ensuring the best quality in product and execution; building and maintaining strong relationships with teammates, vendors & the community at large; keeping food and labor costs at or under budget; performing inventory and ordering; and ensuring that the restaurant is following all operational systems and is compliant with all regulations.

Requirements

QUALIFICATIONS:

3+ years of experience in a similar role
ServSafe™ certified
Proven leadership skills with the ability to train, coach, and motivate a team in a fast-paced environment
Strong organizational, problem-solving, and communication skills
Proficiency in computer skills
Ability to work a flexible schedule, including evenings, weekends, and holidays

PHYSICAL DEMANDS OF THE WORK ENVIRONMENT:

Standing and walking for long periods
Frequent lifting up to 35 lbs (and occasionally up to 50 lbs)
Dynamic kitchen environment that may be wet, hot/cold, or slippery, with moderate noise levels