What are the responsibilities and job description for the Sous Chef position at Momotaro - Nashville?
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
- Partner directly with the Executive Chef to lead daily kitchen operations and uphold Momotaro’s culinary standards
- Oversee food production and execution to ensure consistency, quality, and visual excellence on every plate
- Assist in ordering, inventory management, and par systems to maintain cost controls and minimize waste
- Contribute to scheduling, labor management, and strategic cuts to support financial performance
- Support recruiting, hiring, training, and performance management of BOH team members
- Participate in manager meetings and maintain open communication with culinary and upper management teams
- Collaborate on seasonal menu development and R&D alongside the Executive Chef and Chef de Cuisine
- Document recipes and plating standards to ensure accurate replication and execution
- Maintain and continuously refine BOH systems, including prep lists, line checks, temp logs, order guides, and daily walkthroughs
- Enforce strict health, sanitation, and safety standards across the kitchen
- Proactively address kitchen challenges with professionalism, urgency, and sound judgment
- Review and understand monthly P&L statements to align culinary execution with financial goals
Who You Are
- A strong, steady kitchen leader who leads by example
- Highly organized and confident in high-volume environments
- Patient, empathetic, and team-oriented
- Detail-driven with high standards of cleanliness and execution
- Comfortable balancing operational leadership with hands-on production
- Committed to coaching, developing, and holding teams accountable
What We’re Looking For
- Minimum 2 years of experience in a Sous Chef role
- Experience managing labor, inventory, and cost controls
- Proven leadership in a high-volume or production-driven environment
- Strong understanding of BOH systems and operational structure
- A collaborative partner to the Executive Chef
- Passion for hospitality, craft, 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 leadership team
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, frequently lift 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!
Salary : $60,000 - $65,000