Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $90,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Paid holidays
Dental Insurance
Health Insurance
Partner benefits
401(k)
Employee assistance program
Paid Time Off
Vision Insurance
Job Description
Sushi-san Nashville is the newest location of the popular Sushi-san restaurant brand, which originally started in Chicago and has earned a reputation for serving the freshest fish and authentic Japanese cuisine. This fourth location marks the brand's exciting expansion outside of Chicago, bringing its renowned culinary experience to the vibrant food scene in Nashville. Sushi-san is famed for its expertly crafted signature maki, handrolls, San-Sets, nigiri, and sashimi, all curated by Master Sushi Chef Kaze Chan. The menu is further enriched with innovative dishes like Sizzling Rice and binchotan robata grilled delicacies. Guests at Sushi-san Nashville also enjoy a robust... Show More
Job Requirements
- 2+ years of chef experience
- Culinary arts education preferred
- Experience in Japanese cuisine preferred
- Strong leadership and communication skills
- Ability to work varied shifts including weekends and holidays
- Physical ability to handle kitchen demands including lifting up to 50 pounds
- Commitment to maintaining high food safety and quality standards
Job Qualifications
- 4+ years of Chef de Cuisine experience in a full-service restaurant
- Ability to lead and develop teams
- Skilled in managing BOH systems
Job Duties
- Lead the opening shift process including food orders, inventory and price updates
- Oversee receiving and storage, inspections, and manage menu changes
- Direct and ensure efficient BOH operations including food prep and cooking
- Supervise kitchen employees and ensure adequate inventory levels
- Provide guidance and leadership to hourly and management teams while fostering a Culture of Caring
- Track and control food cost and purchase food products and supplies including daily orders
- Partner with General Manager and designated managers/chefs to create prep lists and assign production duties
- Perform regular line checks to ensure quality of all menu items
- Maintain recipe books in partnership with GM and management
- Communicate food production and timing issues effectively between FOH and BOH
- Interview, hire, onboard, train, supervise and develop BOH employees
- Model and promote teamwork
- Handle guest, vendor and employee issues with tact and patience
- Work varied shifts including early mornings, late nights and weekends, with potential overnight travel
- Move and lift items up to 50 pounds as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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