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.

• 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

• 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

• 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

• 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, 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! 

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