Sous Chef

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

• 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

• 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

• 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

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!