Sushi Chef de Partie- 888 Japanese Restuarant

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

33d•Onsite

About The Position

The Sushi Chef de Partie is responsible for supporting the Chef de Cuisine and Sous Chef in the preparation, presentation, and execution of high-quality cuisine. This role plays a key part in maintaining exceptional standards of cleanliness, sanitation, and food safety, with a focus on sushi preparation. The ideal candidate will contribute to an outstanding dining experience while upholding the culinary vision and profitability of the outlet.

Requirements

Minimum 2 years of fine dining experience required
High attention to detail, with an emphasis on clean presentation and precision
Proven ability to lead and train team members effectively
Strong sense of urgency, integrity, and dependability
Clean, organized, and efficient work style
Professional demeanor suited to a luxury hospitality environment
Knowledge of food safety regulations, sanitation standards, HACCP guidelines, fire procedures, and appropriate chemical usage
Proficient in kitchen equipment operation; able to work efficiently in a high-volume, fast-paced kitchen
Demonstrated commitment to fostering a positive, collaborative work culture
Familiarity and compliance with all departmental policies, procedures, safety protocols, and operational memorandums

Nice To Haves

Completion of a formal culinary arts program or apprenticeship preferred

Responsibilities

Assist in the preparation and artful display of sushi and related dishes in alignment with standards set by the Chef de Cuisine and Sous Chef
Demonstrate strong knife skills, precision cutting, and expert technique in nigiri, sashimi, and maki
Prepare and season sushi rice to the required standard
Ensure workstations are properly set up and maintained throughout service; make timely adjustments as needed
Support training and mentoring of culinary staff to uphold departmental standards
Ensure all food is handled, processed, and stored in compliance with HACCP protocols, with a focus on the proper handling of raw fish
Maintain positive guest relations, especially when interacting in public-facing areas
Open and close the kitchen following established procedures and checklists
Create daily production lists and stay informed on culinary trends, production methods, and restaurant programs
Assume leadership responsibilities in the absence of the Chef de Cuisine or Sous Chef
Complete additional duties and special projects as assigned