Executive Chef

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $100,000.00

Benefits

competitive salary

Quarterly bonus

Paid Time Off including Paid Holidays, Personal Days & Vacation

401(k)

Blue Cross Blue Shield Medical Insurance

Dental & Vision Insurance

Life, Accident Protection & Critical Illness Insurance

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program focusing on a commitment to mental health & wellness

Job Description

Sushi-san is a renowned culinary establishment originating from Chicago and now proudly expanding into Nashville. Known for its commitment to serving the freshest fish every day of the week, Sushi-san delivers an authentic Japanese dining experience crafted by Master Sushi Chef Kaze Chan. The restaurant's innovative menu features a variety of signature dishes such as maki, hand rolls, San-Sets, nigiri, and sashimi. Beyond traditional sushi, guests can enjoy sizzling rice and binchotan robata grilled specialties, all designed to delight the palate. Along with an extensive sake-by-the-glass list and a selection of blast chilled beers, Sushi-san creates a unique dining atmosphere... Show More

Job Requirements

5+ years of Executive Chef experience in a full-service restaurant
Ability to lead and develop teams
Skilled in managing BOH systems

Job Qualifications

5+ years of Executive Chef experience in a full-service restaurant
Ability to lead and develop teams
Skilled in managing BOH systems

Job Duties

Oversee, monitor and ensure effective and efficient BOH operations including monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders
Ensure effective BOH training in collaboration with divisional trainers and chefs
Conduct quarterly in-restaurant audit of BOH standard operating procedures and systems
Partner with designated chefs to purchase and order food product and supplies for the restaurant
Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
Create new and maintain existing recipe costing in partnership with GM and designated chefs
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 Location

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