Chef de Cuisine

Arriving in Nashville from Chicago, Sushi-san will be serving up the freshest fish seven days a week. The menu from Master Sushi Chef Kaze Chan will feature signature maki, handrolls, San-Sets, nigiri and sashimi along with Sizzling Rice, binchotan robata grilled dishes and more. Along with a robust sake-by-the-glass list and blast chilled beer, guests will dine to the tunes of golden-era hip-hop.  This will be the fourth location of Sushi-san and first Sushi-san location outside of Chicago. 

Lettuce Entertain You Restaurants is looking for a Chef de Cuisine with 2 years of Chef experience. We reward our teams with benefits, career-long training and growth opportunities.

 

 

• →Lead the opening shift process as well as including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes
• →Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen employees
• →Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• →Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order
• →Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff
• →Perform regular line checks throughout the day to ensure quality of all menu items
• →Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• →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

• 4+ years of Chef de Cuisine experience in a full-service restaurant
• Ability to lead and develop teams
• Skilled in managing BOH systems

USD $70,000.00 - USD $90,000.00 /Yr.