Head Sushi Chef

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Temporary

Hourly

Internship

Consulting

Full-time

Part-time

Compensation

Type:

Salary

Rate:

Range $90,000.00 - $100,000.00

Benefits

401(k)

401(k) matching

Health Insurance

Paid Time Off

Wellness resources

Job Description

Scratch Restaurants is a renowned hospitality group founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee, who sought to bring their unique personal touch to the restaurant industry. Each of their innovative concepts operates independently and features distinct culinary styles, yet all share a common philosophy centered around the artisanal "from scratch" approach to hospitality. This commitment to craftsmanship and quality is evident in their expanding portfolio that currently highlights their Sushi|Bar and Pasta|Bar tasting menu concepts. These ventures emphasize meticulous preparation, exceptional ingredient sourcing, and a dedication to offering guests an extraordinary dining experience that celebrates creativity, skill, and... Show More

Job Requirements

Minimum culinary experience including sushi preparation
Proven leadership and supervisory skills
Ability to manage kitchen operations and staff effectively
Knowledge of health and safety regulations
Strong organizational and multitasking abilities
Physical ability to stand for long periods and lift up to 35 pounds
Ability to work in varied temperature environments
Effective communication skills
Availability to travel if required
Experience with budgeting and inventory control
Proficiency with technology and administrative duties
Commitment to high food quality standards and cleanliness

Job Qualifications

Comfortability in Omakase style dining
Expertise in fish butchery
Proficiency in generally accepted sushi techniques per company standards
General computing skills and abilities
Ability to properly use technology including uploading receipts, reporting data, and inventory management
General knowledge in product storage and usage
Ability to effectively communicate with team
Ability to successfully work under pressure

Job Duties

Menu costing, planning and development
Adherence to generally accepted health and safety rules and regulations
Training of staff on all standard procedures and development of skills
Responsible for all aspects of kitchen operations each day
Prep
Pre-shift organization including dietaries, modifications, VIP accommodations
Service
Cleaning
Closing procedures
Check outs
Responsibility for hiring, separating employees, reviews, and disciplinary action of all kitchen staff
Maintain and implement efficient kitchen systems including cleaning lists, prep lists, order sheets, deep clean lists, schedules
Product sourcing and ordering
Recipe developments and dissemination per company standards
Product research and procurement
Conducting and leading service nightly
Expertise in sushi rice production and forming techniques per company standards
Expertise in soy sauce production methodology
Leadership in counter and guest service with hospitality minded service
Expertise in fish storage and quality standards
Conduct pre and post shift meetings daily
Accurately and effectively communicate with corporate management
Insure high food quality standards at all times including proper storage and labeling and staff training
Routine tastings of all products produced
Routine audits of coolers and freezers
Administrative duties including daily invoices, Plate IQ, P&L, scheduling, invoice maintenance
Meet or exceed monthly revenue goals and maintain a 20 percent or lower food cost
Assist in repairs of equipment and tools including request forms, maintenance requests, and equipment maintenance
Responsible for adhering to all budgets laid out by management including labor, food, repairs, new equipment purchases, outside vendor purchases, linens
Maintain clean and orderly restaurant and kitchen at all times

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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