Trabajos sous chef en Nashville, TennesseeCrear alertas

Job Title: Sushi Chef Location: Nashville, TN Salary: $60,000 - $70,000 Skills: Sushi Preparation & Japanese Cuisine Techniques, Advanced Knife Skills, Food Safety & Sanitation (HACCP Standards), Guest Experience / Hospitality Service, Inventory & Cost Control (Compeat / Restaurant Ops Systems) About Company / Opportunity: Luxury fine-dining group known for upscale steakhouses and sushi, emphasizing premium ingredients, precise execution, and high-touch guest experience with theatrical presentation. Position Summary: Responsible for properly preparing various types of Sushi and to ensure that all presentations are aesthetically appealing and adhere to the Jeff Ruby standard of quality. Create high quality sushi including cooking rice, rolling sushi, temperature recording. Amazing Benefits! 100% company paid health insurance, with 50% coverage for dependents. 3 weeks PTO upon Hire. 401K with company match! Work Performed: • Practice, regulate, and communicate purchasing, receiving, inventory control, and purveyor relationships, • Train and supervise S&RB staff in line with JRCE standards., • Develop and practice proficiency in systems pertinent to Sushi: Compeat, Revinate, Avero, etc., • Engage in relevant Research & Development opportunities to bring new ideas, follow trends, and improve Menu offerings to enhance Guest experiences., • Maintain positive Guest relations at all times., • Ensure that Guests are having a pleasurable experience, are excited, and are satisfied., • Resolve any Guest complaints, ensuring Guest satisfaction., • Anticipate needs of Guests, respond, acknowledge, and interact with Guests, however busy., • Maintain menu knowledge and attention to detail plate presentation., • Ensure all Restaurant staff is informed of menu updates, feature offerings, changes in product., • Solid knowledge of all seafood and food products, able to skillfully apply culinary techniques., • Solid comprehensive knowledge, understanding, and application of all cooking techniques., • Assist Chef, Sous Chef, S&RB staff as needed for execution of service., • Work as a team, assisting employees, and above all, the Guests., • Assist overall operations by controlling food and labor costs in the S&RB department., • Monitor and maintain cleanliness, sanitation, and organization of assigned work areas at all times., • Ensure that specified work areas are stocked with correct tools, supplies, and equipment to meet business demands., • Ensure kitchen and work area equipment is properly maintained and functioning., • Maintain complete knowledge of, and comply with, all departmental policies, procedures, and standards. Physical Requirements: • Ability to stand and walk during 6 to 8 hour shifts, • Ability to reach, bend, stoop, and wipe, • Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers Required Education and /or Experience: • At least three years experience as a Specialty Sushi Chef or a similar position, • Working knowledge of weights and measurements, • Working knowledge of Japanese seafood techniques, • Advanced knife skills, • Comprehension of English, both oral and written, • Solid knowledge of health and safety procedures, • Solid knowledge of sanitation practices, • Professional appearance and demeanor

We’re looking for a hands-on Sous Chef to join a well-respected, high-volume restaurant known for its strong culture, supportive leadership, and consistency-driven operations. This is an excellent opportunity for a Sous Chef who enjoys being in the middle of the action, leading a team, and running a clean, organized, high-performing kitchen — without the burnout or chaos that often comes with the role. • Lead nightly kitchen operations and oversee closing shifts, • Manage and support a small, tight-knit BOH team, • Ensure standards, cleanliness, and organization are consistently executed, • Oversee inventory and product control, • Jump on expo or the line as needed during service, • Help maintain a kitchen that runs smoothly, efficiently, and with pride, • Sous Chef or Kitchen Manager experience in a high-volume restaurant, • Strong leadership skills — able to hold a team accountable while earning respect, • Organized, detail-oriented, and systems-minded, • Comfortable working independently and making decisions, • A calm, steady presence during service (not passive, not explosive), • Someone who leads by example and takes pride in a clean, well-run kitchen, • Supportive leadership structure — you’re not on an island, • Clear systems and processes already in place, • Reasonable hours and sustainable workload, • Strong, established team and culture, • Opportunity to grow within a stable and respected restaurant group, • Base salary around $62,000, • Company-paid insurance (approx. $2,500 value), • 2 weeks PTO + paid holidays, • 401(k) with strong company match