Sushi Sous Chef

Murfreesboro, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $90,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

competitive salary

Quarterly bonus

Paid Time Off

401(k)

Medical insurance

Dental Insurance

Vision Insurance

Job Description

Sushi-san Nashville is the newest location of the acclaimed Sushi-san brand originally from Chicago. Known for its dedication to offering the freshest fish and authentic sushi experiences, Sushi-san brings its vibrant culinary vibe to Nashville, Tennessee. This location will be the fourth for Sushi-san and marks the brand's first expansion outside Chicago, seeking to introduce its signature maki, handrolls, San-Sets, nigiri, sashimi, and binchotan robata grilled dishes to a new audience. The menu is designed by Master Sushi Chef Kaze Chan and promises an innovative twist alongside traditional techniques, complemented by a carefully curated list of sake-by-the-glass and blast-chilled beers. Guests enjoy a unique dining ambiance infused with golden-era hip-hop tunes, making Sushi-san Nashville a trendy and culturally rich dining destination.

Lettuce Entertain You Restaurants, the parent company behind Sushi-san, is currently hiring for the position of Sushi Sous Chef at the Nashville location. This key culinary role is integral to delivering the high standards expected at Sushi-san. As a Sushi Sous Chef, the successful candidate will bring a minimum of two years of hands-on sushi chef experience in a full-service restaurant environment. The role centers on leading and managing the back-of-house (BOH) kitchen team, ensuring the smooth operation of food preparation, maintaining inventory and supply levels, and upholding the quality and presentation standards of all sushi offerings. The sous chef will collaborate closely with general managers and other management to maintain recipe consistency, manage food costs, and oversee training and development of kitchen staff.

Employment with Sushi-san Nashville is full-time with a competitive salary ranging from $60,000 to $90,000 per year, paired with a robust benefits package including quarterly bonuses, medical and dental insurance, 401(k) retirement plans, and paid time off options. This role requires a proactive leader comfortable working varied shifts across days, nights, and weekends, ready to contribute to a fast-paced and dynamic culinary environment. Successful candidates will also demonstrate excellent communication skills to facilitate effective collaboration between front-of-house and kitchen teams and provide exceptional guest and employee experiences.

Job Requirements

2-3 years of sushi chef experience in a full-service restaurant
skilled in preparing nigiri, sashimi, maki, and specialty rolls
expert knife skills and fish butchery experience
ability to lead and manage the kitchen staff

Job Qualifications

2-3 years of sushi chef experience in a full-service restaurant
skilled in preparing nigiri, sashimi, maki, and specialty rolls
expert knife skills and fish butchery experience
ability to lead and manage the kitchen staff

Job Duties

Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking
ensure adequate inventory levels of food and supplies
supervise the kitchen, dish and all other BOH teams
lead BOH pre-shift meetings and participate in line, temp and cooler checks and food tastings for the shift
partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
perform regular line checks throughout the day to ensure quality of all menu items
purchase and order food product and supplies for the restaurant including daily product order
assist with tracking and controlling food cost
ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
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