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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $65,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Voluntary Benefits Package
mental health program
Life insurance
Paid vacation
Paid sick leave
Paid parental leave
401(k) program
Career mentorship
Dining incentives
Job Description
Momotaro Nashville is an upcoming, high-energy Japanese dining establishment set to open soon in Nashville, Tennessee. It is a distinguished collaboration between Chef Gene Kato, a recipient of the Jean Banchet Award for Culinary Excellence, and the acclaimed Boka Restaurant Group, a James Beard Award-winning hospitality company known for its exceptional restaurant concepts. Momotaro Nashville offers an authentic yet refined Japanese dining experience that blends traditional culinary values with modern dining culture. The restaurant is celebrated for its pristine sushi, robata-grilled specialties, and a thoughtfully curated beverage program, all presented within a visually striking and vibrant atmosphere designed to provide... Show More
Job Requirements
- Minimum 2 years of sushi chef experience preferably in high-volume Japanese restaurant
- Strong knowledge of sushi types and rolling techniques
- Understanding of food cost management and inventory systems
- Ability to lead and coach a team
- Flexible availability including evenings weekends and holidays
- Ability to work under pressure in a fast-paced environment
- Commitment to maintaining high standards of sanitation and safety
Job Qualifications
- Minimum 2 years of experience as a sushi chef preferably in a high-volume Japanese restaurant
- Strong knowledge of sushi types and rolling techniques
- Understanding of food cost management and inventory systems
- Ability to lead and coach kitchen team members
- Passion for craft hospitality and continuous improvement
- Strong communication and organizational skills
- Experience working in a fast-paced kitchen environment
Job Duties
- Manage and execute the sushi program including maki nigiri and sashimi preparation
- Partner directly with the Chef de Cuisine on daily operations and execution
- Oversee ordering inventory and par systems to maintain strong cost controls
- Ensure quality control across all sushi production and plating
- Develop seasonal offerings and contribute to new menu development
- Maintain detailed and consistent recipe documentation
- Uphold the highest standards of sanitation safety and organization
- Lead daily BOH systems including line checks temp logs prep lists and walkthroughs
- Address kitchen-related challenges with professionalism and urgency
- Participate in management meetings and communicate effectively with leadership
- Maintain working knowledge of monthly P&L performance
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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