Sushi Sous Chef - Lead BOH in High-Volume Kitchen

Blue Sushi Sake Grill; Nashville (TN); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Health benefits

Paid Time Off

Employee discount 50%

Job summary

Blue Sushi Sake Grill in Nashville's 5th & Broadway location is seeking a Sous Sushi Chef who will collaborate with the Executive Chef and General Manager to create memorable guest experiences and a positive kitchen culture. You'll lead BOH operations with focus on quality and efficiency, ensuring recipes are followed and costs managed.

You will oversee prep, service, inventory, scheduling, and training, fostering teamwork and a safe, organized kitchen environment while delivering

Qualifications

• 3–5 years of culinary leadership in a high-volume restaurant.
• Strong leadership, coaching, and team development skills.
• Culinary education is a plus; hands-on experience valued.
• Experience with food planning, purchasing, inventory, sanitation, and personnel management.

Responsibilities

• Support the Executive Chef in daily kitchen operations.
• Lead the BOH team through daily service with consistency and quality.
• Train and develop cooks, prep staff, dish team, and other BOH staff.
• Help manage food cost, inventory, and portioning.
• Assist with labor scheduling and staffing adjustments.
• Maintain prep lists, station guides, and kitchen systems.

Skills

Leadership

Team development

High-volume service

Food cost & inventory

Communication

Safety & sanitation

Kitchens operations

Education

Culinary education

Tools

Inventory management software

Online scheduling software

Microsoft Word

Microsoft Excel

Job description

Blue Sushi Sake Grill in Nashville's 5th & Broadway location is seeking a Sous Sushi Chef who will collaborate with the Executive Chef and General Manager to create memorable guest experiences and a positive kitchen culture. You'll lead BOH operations with focus on quality and efficiency, ensuring recipes are followed and costs managed.

You will oversee prep, service, inventory, scheduling, and training, fostering teamwork and a safe, organized kitchen environment while delivering