Benefits:

Dental insurance

Employee discounts

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Nami Nori/Matsuyoi is looking for a driven and detail-oriented Executive Sous Chef to lead the team for our Design District location. The ideal candidate is confident, empathetic, enjoys leading and nurturing a team, and has a strong focus on quality in all aspects of the job. The Executive Sous Chef reports to the Chef de Cuisine.

Experience in Japanese cuisine is a plus, but is not required. We will train the right candidate.

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:

72.9K 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: $75,000-$85,000 annually

40 hours vacation time annually for management

Medical, dental & vision health insurance programs with employer contribution

Commuter benefits

Employee dining discounts at any Nami Nori location

Opportunity to grow professionally with a growing company

ABOUT YOU:

Passion for Japanese cuisine

Exceptional communication skills

Natural leader

Strong work ethic

Attention to detail and excellent organizational skills

Ability to multitask & problem solve

Entrepreneurial & results driven

Thrives is a fast-paced environment

3+ years of experience in a similar position

POSITION SUMMARY

The Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations.