Head Sushi Chef | Blue Sushi Sake Grill | Nashville 5th & B
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
competitive pay
quarterly bonuses
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
employee discount
Job Description
Flagship Restaurant Group is a renowned hospitality company recognized for delivering exceptional dining experiences across its diverse portfolio of restaurants. Established with a passion for culinary excellence and guest satisfaction, Flagship Restaurant Group has built a reputation for innovative cuisine, superior service standards, and a commitment to fostering a positive and inclusive workplace culture. The company operates multiple branded locations, each offering unique menus and atmospheres, united by a dedication to quality and guest-centric values. Known for its dynamic approach to hospitality, Flagship Restaurant Group emphasizes empowerment, growth opportunities, and career development for its team members, making it a sought-after... Show More
Job Requirements
- 3-5 years of culinary management experience in a high-volume setting
- Culinary education preferred or equivalent experience
- Proficiency with tools like Microsoft Office
- Skills in food planning, purchasing, sanitation, and personnel management
Job Qualifications
- 3-5 years of culinary management experience in a high-volume setting
- Culinary education preferred or equivalent experience
- Proficiency with tools like Microsoft Office
- Experience with Compeat Advantage is a plus
- Skills in food planning, purchasing, sanitation, and personnel management
Job Duties
- Lead all sushi preparation and execution, ensuring exceptional quality, precision, and consistency in every roll, cut, and plate
- Maintain expert knowledge of fish quality, handling, storage, and rotation to protect product integrity and uphold company standards
- Enforce strict safety, allergy-awareness, and sanitation protocols for raw seafood, tools, and workspaces
- Manage ordering, inventory systems, product yields, and waste reduction to support accurate food cost and profitability targets
- Help train and develop a high-performing sushi team of 10+, providing mentorship, clear expectations, and hands-on coaching
- Coordinate with the Director of Operations and leadership team on vendor partnerships and ordering processes
- Maintain a professional, collaborative, and inclusive environment that supports growth, accountability, and guest hospitality
- Ensure smooth kitchen flow by communicating prep priorities, shift expectations, and accurate production levels
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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