Sous Chef - 888 Japanese Restaurant

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    "requisitionDescription": "<div><div><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.9.7/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\"></div><p data-pasted=\"true\"><strong>SUMMARY:</strong></p><p>To operate the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies.</p><p><strong>GENERAL EXPECTATIONS:</strong></p><ul type=\"disc\"><li>Act with integrity, honesty and knowledge that promote the culture, values and mission of 888 and JW Marriott Nashville</li><li>Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times</li><li>Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.</li><li>Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.</li><li>Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.&nbsp;</li><li>Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.</li><li>Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais &amp; Chateaux, Mobil 5 star, AAA Five Diamond, Wine Spectator, and Michelin star establishment and in keeping with the service foundation and philosophy established at 888.</li><li>Understand completely all programs, procedures, standards, specifications, guidelines and training programs.</li><li>Offer positive solutions to problems or issues and be a voice that is part of the decision making team.</li></ul><p><strong><u>Examples of Duties (includes but is not limited to the following)</u>:&nbsp;</strong></p><ul type=\"disc\"><li>Ensure that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais &amp; Chateaux, Mobil 5 star, AAA Five Diamond, Wine Spectator and Michelin star&nbsp;</li><li>Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times</li><li>Assist the Chef de Cuisine with the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation</li><li>Assist with providing leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment. Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision</li><li>Assume 100% responsibility for the quality of products served</li><li>Attend all scheduled employee meetings and bring suggestions for improvement</li><li>Document all recipes in a standard kitchen format and share with kitchen employees&nbsp;</li><li>Perform inventory and purchasing responsibilities on a daily basis</li><li>Work with the Executive Sous Chef and People + Culture Team in creating and sustaining an internship program that embraces diversity, education and discipline</li><li>Ensure that all food and products are consistently prepared and served according to 888 recipes, portioning, cooking and serving standards</li><li>Fill in where needed to ensure guest service standards and efficient operations</li><li>Continually strive to develop your staff in all areas of managerial and professional development</li><li>Continually strive to develop your staff in all areas of food education</li><li>Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner</li><li>Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following 888&rsquo;s preventative maintenance programs</li><li>Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant&rsquo;s receiving policies and procedures</li><li>Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis</li><li>Be knowledgeable of restaurant policies regarding personnel and provide prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures</li><li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li><li>Know and comply consistently with kitchen rules, policies and procedures</li><li>Assist in creating a dynamic menu for Main Dining Room and Private Rooms that evolves and changes on a regular basis</li><li>Supervise the kitchen during prep and service period</li><li>Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives</li><li>Handle and prepare raw fish and seafood according to food safety and quality standards</li><li>Break down whole fish and seafood as required</li><li>Prepare sushi rice, sauces, and garnishes following established recipes</li><li>Maintain sushi knives, tools, and station organization</li><li>Ensure strict compliance with HACCP guidelines for raw food handling (where applicable)</li><li>Monitor freshness, quality, and sourcing standards for seafood products</li><li>Ensure full compliance with health department regulations, food safety standards, and sanitation practices</li><li>Maintain clean, organized, and safe kitchen and sushi bar areas at all times</li><li>Conduct temperature checks, cooling logs, and sanitation procedures</li><li>Properly use and enforce PPE, knife safety, and equipment safety protocols</li><li>Assist the Executive Chef in menu development, seasonal updates, and creative plating presentations aligned with fine dining standards</li><li>Supervise and mentoring kitchen staff, ensuring proper training, performance management, and team development</li><li>Maintain the highest levels of food quality, consistency, and presentation in every dish served</li><li>Oversee daily kitchen operations, including mise en place, service execution, and expediting during peak hours</li><li>Monitor food cost, portion control, and waste management to meet financial targets</li><li>Ensure strict compliance with health, safety, and sanitation regulations (HACCP standards)</li><li>Manage inventory, ordering, and vendor relationships to ensure the availability of high-quality ingredients</li><li>Support scheduling and labor management to ensure efficient kitchen operations</li><li>Lead by example during service, maintaining a calm, professional, and organized kitchen environment</li><li>Collaborate with front-of-house leadership to ensure seamless guest experiences and high service standards</li><li>Perform additional duties and projects as assigned</li></ul><p><strong><u>Position Requirements</u>:</strong></p><ul type=\"disc\"><li>Ability to speak, read, write and understand English</li><li>Professional demeanor appropriate for a luxury environment</li><li>A minimum of two (2) years&rsquo; experience in a culinary management role at a relevant luxury establishment</li><li>Act with integrity, honesty and knowledge that promote the culture, values and mission of 888 and JW Marriott</li><li>Understand philosophy of management and owner</li><li>Display consistent attention to detail and follow through of all restaurant policies</li><li>Represent the restaurant professionally through effective communication, cooperation and relationships with the all business partners</li><li>Collaborate with team to create a culture and restaurant work environment based upon respect; foster opportunities for team to learn, grow and develop their abilities</li><li>Understand completely all programs, procedures, standards, specifications, guidelines and training programs</li><li>Offer positive solutions to problems or issues and be a voice that is part of the decision making team</li><li>Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property</li></ul><p><strong><u>Education</u>:</strong></p><ul type=\"disc\"><li>High School diploma or equivalent</li></ul>Culinary degree or full apprenticeship completion preferred<div><div class=\"fr-view\"><p><br></p></div></div></div></div></div></div></div>\n",
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