Job is saved!

Click your avatar to
access saved jobs and applications

Sous Chef
Present Tense, Nashville
321 Hart Street, Nashville, TN
Present Tense, Nashville hiring Sous Chef in Nashville, TN

Present Tense, Nashville hiring Sous Chef in Nashville, TN

Present Tense, NashvilleMore Info

Full Time • Salary/Hourly (Based on Experience)
Expired: Jul 10, 2024

Sorry, this job expired on Jul 10, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details
We are hiring for a sous chef and a lead line cook at Present Tense. We have been open for 3 months, and are now looking to launch our omakase counter. Sushi experience and Fish butchery is a plus. 4 day work weeks for Line Cooks and 4.5 day work weeks for Salaried Chefs. Top of the market pay is available for the right candidate. 

Compensation Details

Compensation: Salary/Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Required Skills

Advanced Knife Skills

Team Development and Training

Meat Butchery

Food Safety Knowledge

Fish Butchery

Kitchen Management

Ordering / Purchasing

Cleaning / Sanitation



Food Handler Certification

Inventory Management

Read more

View Job Description

Other jobs you might be interested in

Sous Chef
Etch Restaurant - Franklin
Full Time • Salary ($65k - $80k)
4Top Hospitality
Franklin, TN • Fine Dining
Sous Chef
L.A. Jackson
Full Time • Salary (Based on Experience)
QED Hospitality
Nashville, TN • Bar / Lounge
Sous Chef
Marsh House
Full Time • Salary (Based on Experience)
QED Hospitality
Nashville, TN • Boutique Hotel
Sous Chef
Cafe Roze
Full Time • Salary (Based on Experience)
Restaurants by Chef Julia Jaksic
Nashville, TN • Upscale Casual
Sous Chef II, BETMGM Sports Lounge at Bridgestone Arena
Bridgestone Arena - Delaware North
Full Time • Salary ($56.9k - $76.8k)
Delaware North
Nashville, TN • Food Service

Japanese, New American

Upscale Casual, Fine Dining

Present Tense is a modern izakaya style dining experience influenced by Chef/Owner Ryan Costanza’s cooking from around the world fused heavily into his love for minimalist Japanese cuisine. The menu is shaped by the sourcing of world class ingredients, fermentation, restraint, and Japanese charcoal. Expect a deep sake list, natural wines, and esoteric yet minimalist cocktails. The restaurant also features a 6 seat omakase counter where guests can experience a 12 course 2 hour long tasting menu with wine and sake pairings from GM/Partner Rick Margaritov. The minimalist modern interior is designed to be a warm inviting space with a detailed curation of sounds and scents to heighten our guests overall vibrations. We invite our guests to leave their troubles at the door, to not worry about yesterday or tomorrow, and to live in the present tense.