{"id":3108284,"url":"https://alion.io/job/nami-nori-sous-chef-3","title":"Sous Chef","company":{"id":1848992,"name":"NAMI NORI","domain":"naminori.us","url":"https://alion.io/company/naminori","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Paylocity","truth_index":{"grade":"C","score":63,"open_postings":13,"ghost_share":0.615,"stale_share":0,"repost_share":0,"time_to_fill_p50_days":null,"computed_at":"2026-10-31T05:58:55Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"middle","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Miami, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":70000,"max":80000,"currency":"USD","period":"year","gross":null,"usd_annual":80000},"salary_estimate":null,"experience_years_min":3,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Google Docs","optional":false}],"status":"live","first_seen_at":"2026-10-22T17:37:39Z","employer_posted_date":"2026-10-22","last_verified_at":"2026-10-31T18:35:43Z","board_verified":true,"closed_at":null,"days_open":9,"trust":{"level":"ok","repost_count":0,"flags":["company_stale"],"days_open":8},"description":"Description\nThis position is for Sous Chef of Nami Nori Design District.\nABOUT US:\nOriginating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe.\nPOPULAR ACCLAIM:\n100K followers on Instagram\nThe New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”\nMichelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”\nGQ Magazine \"Pharrell Loved This Hand Roll Spot So Much He Became a Partner\"\nAnd more…\nBENEFITS:\n56 hours of Safe & Sick Leave annually\nAdditional 40 hours Personal Time Off after 2 years of full time employment\nHealth Benefits with employer contribution for full time employees\nVision & Dental\n401K Retirement Plan\nCommuter benefits\nEmployee dining discounts at any Nami Nori location\nOpportunity to grow professionally with a growing company\nRESPONSIBILITIES\nPromote, work and act in a manner consistent with the mission, vision and values of the company\nLead BOH team to promote, work and act in a manner consistent with the mission, vision and values of the company\nSupervise the training, managing, coaching, counseling and performance evaluation of the BOH team, including Temaki Chefs, Jr. Sous Chef, and Porter/Receiver Team\nWork in conjunction with BOH Manager\nMaintain positive and professional relations with vendors and staff\nEnsure that no members of staff are permitted to work if they are not suitably dressed and groomed\nMaintain temperature logs and shellfish tag records\nInform direct BOH supervisor of any maintenance or repairs needed\nOversee methods of preparation, portion sizes and timeliness of food preparation; control food and its usage to minimize waste\nEnsure that all items are prepared properly and timely for service daily\nInspect food from vendors to ensure product is of the highest level of quality and consistent with requested order\nConduct line checks multiple times per shift to ensure DOH compliance; address all DOH violations immediately; ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards\nMaintain clean facility including but not limited to the kitchen, dish area, storage rooms, refrigeration units, locker room, et al\nEnsure that all daily checklists are completed by Chefs, and/or Head Temaki Chef and that all items are certified\nPromote and practice safe work habits through trainings, education and day to day management; identify potential safety hazards; follow the proper reporting procedure, conduct initial investigation and determine the root cause of safety incidents in the interest of maintaining a safe work environment\nAssist location BOH leadership in training of Front of House staff as it pertains to menu and food knowledge\nInspect supplies, equipment and work areas as well as observe workers and work procedures to ensure compliance to established standards\nAssist location BOH leadership in maintaining kitchen equipment; schedule repairs and additional maintenance as needed\nAble to execute all positions’ duties and responsibilities under their purview\nComplete daily product inventory and orders, ensure proper product amounts are maintained to limit waste/spoilage\nSupervise and facilitate end of period inventory\nAdhere to all Standard Operating Procedures\nRequirements\nStrong culinary skills which include:\nAdvanced palate • Strong spatial reasoning • Solid sense of timing • Speed and efficiency • Finely tuned sensory skills • Expert knife skills\nExperience costing recipes and recipe input\nExtensive knowledge of culinary techniques, procedures and equipment\nExpert knowledge of DOH Guidelines\nHighly motivated leader who leads with empathy and inspires their team to achieve a high level of performance:\nAble to seamlessly work with different personalities and temperaments\nHigh attention to detail and maintains high standards for quality, cleanliness, presentation, food safety and efficiency\nExceptional skill with streamlining processes and procedures from a macro and micro level\nSelf starter who takes complete ownership of their work performance\nExcellent verbal and written communication skills\nExcellent time management skills with a proven ability to meet deadlines\nAbility to solve problems independently and delegate as needed\nProficient in Google Docs/Sheet\nMust obtain and maintain a valid ServSafe Food Handler certification within 30 days of assuming the Sous Chef position\nEXPERIENCE\n3+ years of culinary experience required, preferably in a Sous Chef capacity or higher within a similar caliber concept\nSalary Description\n$70,000 - 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