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 Nashville is the newest extension of the acclaimed Sushi-san brand, originally established in Chicago. Known for delivering an exquisite Japanese dining experience, Sushi-san brings its signature freshness and authenticity to the vibrant culinary scene of Nashville. This celebrated restaurant, led by Master Sushi Chef Kaze Chan, is renowned for a diverse menu that includes signature maki rolls, handrolls, San-Sets, nigiri, and sashimi. The culinary offerings are further enriched by specialties such as Sizzling Rice and binchotan robata grilled dishes, presenting a unique blend of traditional and innovative Japanese cuisine. Dining at Sushi-san is not only about the food but... Show More
Job Requirements
- High school diploma or equivalent
- 2+ years of chef experience
- ability to work varied shifts including weekends
- strong leadership skills
- knowledge of food safety and sanitation
- ability to lift up to 50 pounds
- excellent communication skills
- ability to work in a fast-paced environment
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
Job Duties
- Lead the opening shift process including food orders, inventory and price updates
- receive and store deliveries
- oversee inspections
- lead and manage menu changes
- lead and ensure effective and efficient back-of-house operations including food prep and cooking
- ensure adequate inventory levels of food and supplies
- supervise kitchen employees
- provide guidance and leadership to hourly and management teams
- track and control food cost
- purchase and order food products and supplies including daily orders
- partner with General Manager and designated managers or chefs to create prep lists
- assign production duties to back-of-house staff
- perform regular line checks to ensure quality
- review and maintain recipe books
- communicate food production and timing issues between front-of-house and back-of-house
- interview, hire, onboard, train, supervise and develop all back-of-house employees
- promote teamwork across teams
- use tact and good judgment in dealing with guests, vendors and employees
- work a variety of shifts including early mornings, late nights and weekends
- move and lift weights up to 50 pounds as needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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