Kitchen Manager - Nori Nori

Sous Chef – NoriNori
Location: Chestnut Hill / Brookline, MA · Type: Full-time · Salary: $65,000–$85,000/year · Benefits: Family meals during shifts, dining discounts off-shift

About Us
NoriNori is part of Notoro Group, the team behind Matsunori, Mai, and NNTK. We serve Japanese food in a lively, welcoming setting. We're looking for a Sous Chef who takes pride in making every plate as good as the last one.

The Role
This is a leadership role. As Sous Chef, you'll run the kitchen and its staff, from hiring and training to daily execution. You'll work alongside the Front-of-House Manager so the whole restaurant runs as one team. You set the standard in the kitchen: food quality, safe handling of raw fish, consistent plates, and a clean, organized kitchen that meets Massachusetts code. You'll lead a team that speaks both English and Spanish.

What You'll Do

• Run the kitchen day to day, lead the line during service, and make sure every dish meets NoriNori's recipes, portions, and presentation standards
• Hire, train, coach, and hold kitchen staff accountable, building a team that performs consistently shift after shift
• Work with the Front-of-House Manager on service flow, guest experience, and communication between the kitchen and the floor
• Own kitchen scheduling, ordering, inventory, and food cost control
• Receive, inspect, break down, and store raw fish and seafood using correct temperature, labeling, and rotation (FIFO) practices
• Keep the kitchen clean and organized, with proper storage and sanitation in walk-ins, prep areas, and stations
• Keep temperature logs, cooling logs, and fish freezing and supplier records current and ready for inspection
• Communicate clearly with a team that speaks both English and Spanish

What We're Looking For

• 2+ years of kitchen experience in a Japanese restaurant (required)
• Hands-on experience handling, cutting, and storing raw fish (required)
• Sushi chef experience is a plus, but not required
• Proven kitchen leadership, including experience hiring and training staff
• Ability to run a line, direct a team, and stay calm and steady during busy service
• A strong track record of consistency, delivering the same quality food and service every shift
• Sharp attention to detail in cleanliness, storage, and organization
• Reliable transportation to and from work
• Bilingual in English and Spanish strongly preferred
• Able to work a Sous Chef schedule, including nights, weekends, and holidays
• Able to stand for long shifts and lift up to 50 lbs

Massachusetts Requirements

• Massachusetts Allergen Awareness Training, or willingness to complete it
• Working knowledge of the MA Food Code (105 CMR 590) for raw and undercooked seafood. This includes parasite-destruction freezing records, consumer advisories, sushi rice acidification and time-as-a-control procedures, and allergen labeling
• Anti-choking (choke-saver) training, or willingness to complete it

What We Offer

• $65,000–$85,000 annual salary, based on experience
• Family meals during shifts
• Dining discounts off-shift
• Room to grow within a growing multi-concept restaurant group