Take Out Temaki Chef

Originating 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.

• 84K 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”
• GQ Magazine  "Pharrell Loved This Hand Roll Spot So Much He Became a Partner"
• And more…

• 56 hours of Safe & Sick Leave annually
• Additional 40 hours Personal Time Off after 2 years of full time employment
• Health Benefits with employer contribution for full time employees
• Vision & Dental
• 401K Retirement Plan
• Commuter benefits
• Employee dining discounts at any Nami Nori location
• Opportunity to grow professionally with a growing company

Prepare all temaki for takeout and delivery orders. This position generally works on the line  alone or with one other person. Manage the order tickets and prepare all of them in a timely fashion. 

• Manage the preparation area from start to finish 
• Ensure the temaki stations are set up and properly stocked before and during service 
• Follow prep list as assigned by Chef on Duty 
• Ensure that all food products have been prepared correctly and are made to perfection per Nami Nori's recipes and standards 
• Maintain appropriate portion-control 
• Box temaki in order according to the ticket 
• Pack caviar and ikura in the tins according to the par list 
• Restock items that were depleted during the shift 
• Maintain cleanliness and sanitization of food preparation area 
• Maintain proper storing temperatures and food labels according to DOH regulations 
• Follow proper rotation procedures according to DOH regulations - FIFO
• Complete Opening and Closing side work checklists
• Support and assist fellow team members whenever possible 
• Communicate problems and ideas to Chef on Duty and/or Manager on Duty
• Maintain sanitation to Department of Health standards; Keep work area clean and organized
• Clean and maintain equipment used in food preparation, and report necessary equipment repair and maintenance to Chef on Duty 

• The ability to speak and understand English
• The ability to comprehend and follow written and verbal direction  
• The ability to understand basic math  
• The ability to work independently or as part of a team  
• The ability to lift at least 30 pounds on a regular basis 
• The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day  
• Adaptable in fast-paced and challenging work environment  
• Organized approach to projects  
• Able to take and give direction  
• Able to approach their work with a sense of ownership and work with a sense of urgency  
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the  business  
• Ability to perform essential job functions under pressure and maintain professionalism when  working under stress  
• Polished personal presentation; grooming meets Company standards, as outlined by  Employee Handbook  
• Strict adherence to posted schedule and clock in/out at times  
• Communicate information effectively and efficiently  
• Maintain general knowledge of the restaurant, location, transportation, management  team, etc.  
• Participate in community events and ensure corporate social responsibility goals of  Company are met  
• Attend mandatory meetings  
• Adhere to all HR policies and guidelines  
• Perform all other related and compatible duties as assigned by the Management Team
• Update knowledge and skills by participating in staff training opportunities
• Maintain sanitation to Department of Health standards; Keep work area clean and organized
• Inform Manager on Duty immediately of any DOH or OSHA/workplace safety violations