Job Description

Momotaro Nashville | In partnership with Chef Gene Kato & Boka Restaurant Group Momotaro Nashville , from Jean Banchet Award of Culinary Excellence winner Chef Gene Kato & Boka Restaurant Group , brings an authentic and refined Japanese dining experience to Nashville. Rooted in tradition yet shaped by modern culinary culture, Momotaro is known for pristine sushi, robata-grilled specialties, and a thoughtfully curated beverage program — all delivered within a striking, high-energy space. What You’ll Do Manage and execute the sushi program, including maki, nigiri, and sashimi preparation Partner directly with the Chef de Cuisine on daily operations and execution Oversee ordering, inventory, and par systems to maintain strong cost controls Ensure quality control across all sushi production and plating Develop seasonal offerings and contribute to new menu development Maintain detailed and consistent recipe documentation Uphold the highest standards of sanitation, safety, and organization Lead daily BOH systems including line checks, temp logs, prep lists, and walkthroughs Address kitchen-related challenges with professionalism and urgency Participate in management meetings and communicate effectively with leadership Maintain working knowledge of monthly P&L performance Who You Are An experienced sushi professional with strong technical skills Confident in traditional sushi techniques and raw fish handling Fast, precise, and detail-oriented A supportive team leader with coaching ability Calm under pressure in high-volume environments Flexible and available for evenings, weekends, and holidays Empathetic, collaborative, and growth-minded What We’re Looking For Minimum 2 years of experience as a Sushi Chef, preferably in a high-volume Japanese restaurant Strong knowledge of sushi types and rolling techniques Understanding of food cost management and inventory systems A leader who values consistency, systems, and standards Passion for craft, hospitality, and continuous improvement Why Momotaro Nashville Join the opening team of a celebrated, chef-driven concept Work alongside Chef Gene Kato and Boka Restaurant Group, a James Beard Award-winning hospitality group Be part of a culture rooted in craft, discipline, and genuine hospitality Grow within a collaborative, high-standard BOH environment Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, life insurance, paid vacation, paid sick leave, paid parental leave, 401(k) program, career mentorship and growth potential, and dining incentives across our 20+ establishments! Physical Requirements: Lift and move up to 10 pounds,frequentlylift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds Safely and effectively use all necessary tools, equipment, & cleaning chemicals Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces Ability to bear exposure to hot and cold environments If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!

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