Executive Sous Chef

Boka Restaurant Group and ‘Jean  Banchet  Award of Culinary Excellence’ winner,  Chef Gene Kato , are currently  seeking   an Executive Sous Chef   to join the team of  Momotaro Nashville!   (opening soon)

Benefits & Perks :  Health, Dental, and Voluntary Benefits Package (available after 90 days),   employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!

About Boka Restaurant Group :  Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here :   https : / / www.bokagrp.com /

About Momotaro Nashville :   A delicate, intricate, and striking experience,   Momotaro   excels in authentic sushi and robata plates as well as handcrafted cocktails and spirits. Housed in a remodeled warehouse with high ceilings and an observable kitchen, Chef Gene Kato infuses his Japanese heritage into modern culinary culture, creating a remarkable twist on traditional flavors that still feel true to his roots.

Executive Sous Chef's Responsibilities :

• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating Managing staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all food production and execution
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statement on a monthly basis
• Continually working through R&D process with  the  Executive Chef to further dishes on the menu
• Reporting directly to the Executive Chef.

Qualifications :

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!

Physical Requirements :

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!