SOUS CHEF

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Job Description:

Oversees all kitchen management, supports the Executive Chef and restaurant staff and ensures the standards are met. Specific duties include overseeing the food budgeting and optimizing food costs, maintaining recipe standards, managing kitchen pantry and stock levels, developing relationships with purveyors, and ordering supplies as needed in the restaurant. Prepares and produces menu items to recipe standards in a quick and efficient manner. Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Responsible for all areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining a safe and sanitary work environment for all employees. Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education. Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).

Qualifications:

High school diploma or GED is required. Minimum 1 year prior experience as a prep cook or line cook. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, environment and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency required. Proven ability to recruit, train, develop, and lead a strong team. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Must have extensive product knowledge and willingness to improve and develop your own skills.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours.

Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues.

Location:

Marsh House, L.A. Jackson & Killebrew
Thompson Nashville
401 11th Ave S
Nashville TN 37203

About Marsh House

The Louisiana spirit and commitment to exceptional seafood shines at Marsh House. Executive Chef Nathan Duensing's menu highlights the best elements of Southern cuisine, with a focus on providing responsibly sourced and sustainable seafood.  Located on the ground floor of the Thompson Nashville, Marsh House is open for breakfast, lunch, dinner and weekend brunch, and features a raw bar, an extensive wine list and seasonal handcrafted cocktails.

About L.A. Jackson

With an incredible view of downtown Nashville, L.A. Jackson is the perfect spot to unwind after the work day, grab a quick bite, or make new friends over seasonally crafted cocktails.  Located on the rooftop of the lifestyle boutique hotel Thompson Nashville, the beer selection highlights Southern breweries, while the wine program features and eclectic and playful selection. Completing the experience, the dining menu features shareable small plates, cast iron classics and finger lickin’ snacks.

About Killebrew

Located on the ground floor of the Thompson Nashville, Killebrew is a neighborhood coffee shop serving up Revelator coffee and house-made pastries daily.  On Friday and Saturday nights join us for Killebrew After Dark, where we serve up coffee- and tea-inspired craft cocktails.

Location: Nashville, TN
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Apply at: https://qed-employer-llc.prismhr-hire.com/job/59159/sous-chef