Sous Chef - 888 Japanese Restaurant

Shopping Center Management d b a Turnberry Associates•Nashville, TN

25d•Onsite

About The Position

The Sous Chef will operate the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. This role requires understanding the culinary philosophy of the restaurant, attention to detail, and follow-through of all restaurant policies. The Sous Chef will act with integrity, honesty, and knowledge that promotes the culture, values, and mission of 888 and JW Marriott Nashville. They will ensure that all guests feel welcome and are given responsive, professional, and gracious service at all times. The Sous Chef will represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners. They will collaborate with the team to create a culture and restaurant work environment based upon respect, fostering opportunities for the team to learn, grow, and develop their abilities. This role leads the Management Staff, ensuring that service standards are on par with various outside accreditation sources and in keeping with the service foundation and philosophy established at 888. The Sous Chef must understand completely all programs, procedures, standards, specifications, guidelines, and training programs, and offer positive solutions to problems or issues, being a voice that is part of the decision-making team.

Requirements

Ability to speak, read, write and understand English
Professional demeanor appropriate for a luxury environment
A minimum of two (2) years’ experience in a culinary management role at a relevant luxury establishment
Act with integrity, honesty and knowledge that promote the culture, values and mission of 888 and JW Marriott
Understand philosophy of management and owner
Display consistent attention to detail and follow through of all restaurant policies
Represent the restaurant professionally through effective communication, cooperation and relationships with the all business partners
Collaborate with team to create a culture and restaurant work environment based upon respect; foster opportunities for team to learn, grow and develop their abilities
Understand completely all programs, procedures, standards, specifications, guidelines and training programs
Offer positive solutions to problems or issues and be a voice that is part of the decision making team
Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property

Nice To Haves

Culinary degree or full apprenticeship completion preferred

Responsibilities

Ensure that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, Wine Spectator and Michelin star
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
Assist the Chef de Cuisine with the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
Assist with providing leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment. Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision
Assume 100% responsibility for the quality of products served
Attend all scheduled employee meetings and bring suggestions for improvement
Document all recipes in a standard kitchen format and share with kitchen employees
Perform inventory and purchasing responsibilities on a daily basis
Work with the Executive Sous Chef and People + Culture Team in creating and sustaining an internship program that embraces diversity, education and discipline
Ensure that all food and products are consistently prepared and served according to 888 recipes, portioning, cooking and serving standards
Fill in where needed to ensure guest service standards and efficient operations
Continually strive to develop your staff in all areas of managerial and professional development
Continually strive to develop your staff in all areas of food education
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following 888’s preventative maintenance programs
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
Be knowledgeable of restaurant policies regarding personnel and provide prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
Know and comply consistently with kitchen rules, policies and procedures
Assist in creating a dynamic menu for Main Dining Room and Private Rooms that evolves and changes on a regular basis
Supervise the kitchen during prep and service period
Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives
Handle and prepare raw fish and seafood according to food safety and quality standards
Break down whole fish and seafood as required
Prepare sushi rice, sauces, and garnishes following established recipes
Maintain sushi knives, tools, and station organization
Ensure strict compliance with HACCP guidelines for raw food handling (where applicable)
Monitor freshness, quality, and sourcing standards for seafood products
Ensure full compliance with health department regulations, food safety standards, and sanitation practices
Maintain clean, organized, and safe kitchen and sushi bar areas at all times
Conduct temperature checks, cooling logs, and sanitation procedures
Properly use and enforce PPE, knife safety, and equipment safety protocols
Perform additional duties and projects as assigned