Executive Chef

21 hours ago

New York, New York, United States Nami Nori - West Village Full time
Nami Nori - West Village Job Opportunity

At Nami Nori - West Village, we are seeking a skilled and experienced Head Commissary Chef to lead our commissary kitchen operations. As the ideal candidate, you will have strong leadership skills, attention to detail, and a passion for Japanese cuisine.

We offer a competitive salary of $95k-$100k based on experience, along with 56 hours paid time off annually, additional 40 hours vacation time annually for management, medical, dental & vision health insurance programs with employer contribution, additional pre-tax health care spending program, commuter benefits, employee dining discounts at any Nami Nori location, and the 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 & problem solve
  • Entrepreneurial & results driven
  • Thrives in a fast-paced environment
  • 5+ years of experience in a similar position
Job Description

The successful Head Commissary Chef will be responsible for managing all operations at Nami Nori's Commissary Kitchen. Key responsibilities include:

  • 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 & 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

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