Head Commissary Chef

Nami Nori is looking for a self-sufficient and detail-oriented Head Commissary Chef. The ideal candidate is direct, organized, enjoys leading and nurturing a team, and has a strong focus on quality and cleanliness. Please note, this position will work out of our commissary kitchen on the Upper East Side. Nami Nori is the first concept to specialize in open-style sushi hand rolls.. Our mission is to create a world-wide devoted fan following for temaki through "omotenashi", the Japanese art of gracious hospitality.  We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: 40K 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" The NEW YORKER   "Nami Nori's Hand Rolls Are Worth the Wait" And more... BENEFITS - Compensation: $95k-$100k based on experience - 56 hours paid time off annually - Additional 40 hours vacation time annually for management - Medical, dental and vision health insurance programs with employer contribution - Additional pre-tax health care spending program - Commuter benefits - Employee dining discounts at any Nami Nori location - Opportunity to grow professionally with a growing company ABOUT YOU - Passion for Japanese cuisine - Advanced knife skills - Expert knowledge on Department of Health protocols and standards - Exceptional communication skills - Natural leader - Strong work ethic - Attention to detail and excellent organizational skills - Ability to multitask and problem solve - Entrepreneurial and results driven - Thrives is a fast-paced environment - 5+ years of experience in a similar position POSITION SUMMARY AND RESPONSIBILITIES Responsible for all operations at Nami Nori's Commissary Kitchen. Managing and organizing the activities and staff of the commissary to maintain the highest standards of food quality, cost control and consistency.   Interviews and hires new commissary staff Onboards new hires by following protocols set by HR Evaluates and manages all commissary team members (including Sous Chefs) and conducts performance coaching and counseling following progressive discipline protocols as needed Accountable for meeting commissary budgets including menu/product utilization and waste, labor forecasting, daily ordering, inventory maintenance and other operating expenses Implements and maintains systems and monitors production to ensure high food preparation quality control standards Creates daily/weekly prep lists based on restaurant orders and delegates to the team  Builds a strong working relationship with all vendors  Works closely with the management team of each restaurant Manages safety, sanitation, organization and cleanliness in the commissary kitchen Ensures all commissary staff are trained in food handling procedures and follow local health and sanitation guidelines Completes daily Quality Checks of items being prepped to ensure Quality in all areas of production Manages Commissary payroll by writing an accurate schedule, checking and correcting punches, and managing proper breaks Adjusts, evaluates and develops responses to fluctuations in business demands and sales including quantity and quality of food purchased and prepared Completes a full and accurate inventory of all product and supplies at the end of each period Ensures proper equipment operation and maintenance Troubleshoots facilities issues in house and delegates to upper management and/or service providers as needed The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Created: 2024-12-28