Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $90,000.00
Work Schedule
Flexible
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 brings the vibrant flavors and freshest seafood from Chicago to Nashville, establishing its fourth location and debut outside of Chicago. This acclaimed restaurant emphasizes a distinctive menu curated by Master Sushi Chef Kaze Chan, featuring signature maki, handrolls, San-Sets, nigiri, and sashimi, as well as unique dishes like sizzling rice and binchotan robata grilled specialties. Guests enjoy a dynamic dining atmosphere enriched with a robust sake-by-the-glass selection and blast chilled beers, complemented by the nostalgic sounds of golden-era hip-hop.
Sushi-san Nashville is part of Lettuce Entertain You Restaurants, a culinary-driven company known for its commitment to employee grow... Show More
Sushi-san Nashville is part of Lettuce Entertain You Restaurants, a culinary-driven company known for its commitment to employee grow... Show More
Job Requirements
- 2+ years of chef experience
- Ability to work varied shifts including early mornings, late nights, weekends, and travel
- Physical ability to move and lift up to 50 pounds
- Strong organizational and multitasking skills
- Ability to work collaboratively across teams
- Commitment to upholding quality culinary standards
- Willingness to model professionalism and tact among staff and guests
Job Qualifications
- 4+ years of Chef de Cuisine experience in a full-service restaurant
- Ability to lead and develop teams
- Skilled in managing back-of-house systems
- Strong leadership and communication skills
- Experience with food cost control and inventory management
Job Duties
- Lead the opening shift process including food orders, inventory, and price updates
- Receive and store inventory while overseeing inspections and managing menu changes
- Lead, direct, and ensure effective back-of-house operations including food preparation and cooking
- Ensure adequate inventory levels of food and supplies
- Supervise kitchen employees and provide leadership
- Track and control food cost while purchasing and ordering food products and supplies
- Partner with General Manager and managers to create prep lists and assign production duties
- Perform regular line checks to ensure quality of menu items
- Review and maintain recipe books in partnership with management
- Ensure effective communication between front of house and back of house regarding food production and special requests
- Participate in interviewing, hiring, onboarding, training, supervising, and developing back-of-house employees
- Model and promote teamwork across all teams
- Handle challenges related to guests, vendors, and employees with tact, patience, and courtesy
- Work varied shifts including early mornings, late nights, weekends, and travel as needed
- Move and lift items up to 50 pounds as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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