Chef de Cuisine

Sushi-San•Nashville, TN

1d•$70,000 - $90,000

About The Position

Sushi-san Nashville is hiring a Chef de Cuisine to lead back-of-house operations. The role oversees food preparation and cooking, inventory, ordering, food costs, menu changes, quality checks, and kitchen staff. The Chef de Cuisine works with the General Manager and other managers or chefs to coordinate production, maintain recipe books, and communicate food production needs between front- and back-of-house teams. The position also supports hiring, onboarding, training, supervision, and development of back-of-house employees. The role requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve work at multiple sites with or without overnight travel. The stated salary range is USD $70,000–$90,000 per year.

Requirements

At least 4 years of Chef de Cuisine experience in a full-service restaurant.
Ability to lead and develop teams.
Skill in managing back-of-house systems.
Ability to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.

Responsibilities

Lead opening-shift processes, including food orders, inventory and price updates, receiving and storage, inspections, and menu changes.
Lead, direct, and ensure effective and efficient back-of-house operations, including food preparation and cooking, adequate inventory of food and supplies, and supervision of kitchen employees.
Provide guidance and leadership to hourly and management teams while fostering the company’s Culture of Caring.
Track and control food costs, and purchase and order food products and supplies, including daily product orders.
Partner with the General Manager and/or designated managers or chefs to create prep lists throughout the day and assign production duties to back-of-house staff.
Perform regular line checks throughout the day to ensure the quality of menu items.
Partner with the General Manager and/or designated managers or chefs to regularly review and maintain recipe books.
Ensure effective communication between front-of-house and back-of-house teams about food production, timing issues, needs, and special requests.
Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop back-of-house employees and teams as needed.
Model and promote teamwork across all teams.
Use tact and good judgment when handling challenges involving guests, vendors, and employees, responding 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.