Chef De Cuisine

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $90,000.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

competitive salary

Quarterly bonus

Paid Time Off

401(k)

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Accident protection

critical illness insurance

Domestic Partner Benefits

Restaurant Discounts

Employee assistance program

Job Description

Sushi-san is a renowned restaurant brand that has brought its authentic Japanese cuisine from Chicago to Nashville, marking its first expansion outside of Chicago with the opening of its fourth location. Known for serving the freshest fish and an innovative menu curated by Master Sushi Chef Kaze Chan, Sushi-san offers a unique dining experience that combines traditional sushi artistry with modern culinary creativity. Guests can enjoy a variety of Japanese delicacies such as signature maki, handrolls, San-Sets, nigiri, and sashimi, complemented by sizzling rice and binchotan robata grilled dishes. The restaurant also features an extensive sake-by-the-glass list and a selection... Show More

Job Requirements

2 years of Executive Sous Chef experience
Experience managing kitchen staff
Ability to work early mornings, late nights and weekends
Capability to lift up to 50 pounds
Strong leadership skills
Good judgment and interpersonal skills
Flexibility to work at multiple sites

Job Qualifications

4+ years of Executive Sous Chef experience in a full-service restaurant
Ability to lead and manage the kitchen staff
Knowledge of food safety and sanitation standards
Strong organizational and multitasking abilities
Excellent communication and interpersonal skills
Experience in inventory management and cost control
Ability to train and develop team members

Job Duties

Oversee all mid- and closing kitchen duties and contribute to inventory, ordering and controlling food and labor costs
Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams
Lead BOH pre-shift meetings and participate in line, temp and cooler checks and food tastings for the shift
Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
Perform regular line checks throughout the day to ensure quality of all menu items
Purchase and order food product and supplies for the restaurant including daily product order
Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
Model and promote teamwork across all teams
Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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