Executive Chef

Murfreesboro, TN, USA|Remote

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $100,000.00

Work Schedule

Standard Hours

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 dynamic and innovative restaurant brand originating from Chicago, known for its exceptional sushi offerings crafted with the freshest fish and high-quality ingredients. Sushi-san invites its guests into a culinary journey that blends traditional Japanese techniques with unique flavors and presentations. This innovative approach has earned Sushi-san a loyal following and critical acclaim in Chicago, making it a staple destination for sushi lovers seeking authentic yet innovative dining experiences. Now expanding beyond its original city, Sushi-san is excited to introduce its distinctive concept to Nashville, Tennessee, marking its first location outside of Chicago. The Nashville branch aims to bring not only the famous sushi rolls and sashimi but also unique dishes like Sizzling Rice and binchotan robata grilled specialties, served alongside a carefully curated selection of sake and beers, all set to the nostalgic backdrop of golden-era hip-hop music. This new location promises to offer Nashville diners a fresh and exciting take on Japanese cuisine, combining the skill and artistry of Master Sushi Chef Kaze Chan with a lively and inviting atmosphere.

The Executive Chef position at Sushi-san Nashville represents a vital leadership opportunity within Lettuce Entertain You Restaurants, a culinary-driven organization renowned for nurturing talent and fostering a Culture of Caring across more than 130 locations. The Executive Chef will be pivotal in overseeing all back-of-house (BOH) operations, ensuring consistency, quality, and efficiency in line with the company’s high culinary standards. The role demands not only a seasoned culinary expert with at least five years of executive chef experience but also a strong leader capable of inspiring and developing both hourly and management teams. The successful candidate will spearhead the execution of seasonal and innovative menus, maintain purchasing strategies, control food costs, and champion rigorous operational standards through regular audits and collaborative training programs. Additionally, the Executive Chef will work closely with the General Manager and divisional leaders to manage inventory, recipe development, and team growth. Competitive salary ranges from 70,000 to 100,000 USD per year, supplemented by enticing quarterly bonuses and a comprehensive benefits package that includes medical, dental, vision, and retirement plans, underline Lettuce Entertain You’s commitment to its employees. This role is not just a cooking position; it is a leadership role that requires foresight, culinary intuition, and people management skills to elevate Sushi-san Nashville’s reputation as a premier dining destination while fostering an inclusive and collaborative work environment.

Job Requirements

Minimum of 5 years executive chef experience
Experience in a full-service restaurant environment
Proficiency in sushi preparation and Japanese culinary methods
Leadership skills with team development experience
Ability to manage back-of-house operations and systems
Strong organizational and communication skills
Willingness to work flexible hours including early mornings, late nights and weekends
Ability to lift up to 50 pounds

Job Qualifications

5+ years of executive chef experience in a full-service restaurant
Strong knowledge of sushi preparation, fish butchery, and Japanese culinary techniques
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