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.
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
Salary Description
$85,000 - 90,000
