Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $65,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
Job Description
Marsh House, located on the ground floor of the Thompson Nashville hotel, embodies Southern spirit and dedication to exceptional seafood. This elevated, seafood-centric Southern restaurant offers a chic and inviting setting where guests experience the finest in responsibly sourced and sustainable seafood. The menu at Marsh House is a celebration of the region's rich culinary heritage, featuring thoughtfully crafted dishes that reflect the vibrant flavors of Southern cuisine paired with a modern twist. Alongside its raw bar, the restaurant also boasts an extensive and eclectic wine list as well as handcrafted cocktails, all served with refined Southern hospitality that emphasizes guest satisfaction and a memorable dining experience.
Marsh House operates under QED Hospitality, a prominent restaurant operations management group known for running food and beverage operations in boutique hotels and exclusive sites across the nation. QED Hospitality distinguishes itself through its operational expertise and commitment to developing and managing restaurants that are tailored to their hotel environment, the particular region, and the demands of the local market. Rather than cookie-cutter concepts, QED fosters authentic restaurants that are deeply rooted in regional culinary traditions and a history of excellence.
As a Sous Chef at Marsh House, you will play a crucial role in supporting the Executive Chef and overseeing all aspects of kitchen management. This position requires a high level of leadership, culinary skill, and the ability to maintain premium quality standards in a fast-paced and dynamic kitchen environment. The Sous Chef is responsible for training, mentoring, and leading all line staff to meet the restaurant’s rigorous service and food safety standards. Attention to detail and a robust knowledge of food safety protocols are vital in ensuring the kitchen operates smoothly and safely.
The Sous Chef contributes significantly to the operational success by overseeing food budgeting and optimizing food costs to maintain profitability, managing pantry and stock levels, and establishing strong working relationships with purveyors to ensure the highest quality ingredients. This role demands mastery in various culinary stations including garde manger, broiler, and saucier, as well as proficiency in large quantity cooking according to recipe specifications. The Sous Chef also plays an active role in creative menu development that aligns with the restaurant’s Southern seafood theme, while maintaining consistent adherence to recipe standards and preparation techniques.
Reflecting QED Hospitality’s values, this position offers a unique opportunity to grow within a company known for its quality control and dedication to regional culinary identity. In addition to hands-on cooking responsibilities, the Sous Chef is essential in maintaining kitchen sanitation and safety programs and ensuring all staff comply with health and safety regulations. If you are passionate about Southern cuisine, seafood specialties, and cultivating a collaborative and growth-oriented kitchen culture, this role at Marsh House is an excellent fit. The employment type is full-time, offering a competitive salary reflective of the expertise and dedication required to excel in this leading role within a distinguished boutique hotel restaurant.
Marsh House operates under QED Hospitality, a prominent restaurant operations management group known for running food and beverage operations in boutique hotels and exclusive sites across the nation. QED Hospitality distinguishes itself through its operational expertise and commitment to developing and managing restaurants that are tailored to their hotel environment, the particular region, and the demands of the local market. Rather than cookie-cutter concepts, QED fosters authentic restaurants that are deeply rooted in regional culinary traditions and a history of excellence.
As a Sous Chef at Marsh House, you will play a crucial role in supporting the Executive Chef and overseeing all aspects of kitchen management. This position requires a high level of leadership, culinary skill, and the ability to maintain premium quality standards in a fast-paced and dynamic kitchen environment. The Sous Chef is responsible for training, mentoring, and leading all line staff to meet the restaurant’s rigorous service and food safety standards. Attention to detail and a robust knowledge of food safety protocols are vital in ensuring the kitchen operates smoothly and safely.
The Sous Chef contributes significantly to the operational success by overseeing food budgeting and optimizing food costs to maintain profitability, managing pantry and stock levels, and establishing strong working relationships with purveyors to ensure the highest quality ingredients. This role demands mastery in various culinary stations including garde manger, broiler, and saucier, as well as proficiency in large quantity cooking according to recipe specifications. The Sous Chef also plays an active role in creative menu development that aligns with the restaurant’s Southern seafood theme, while maintaining consistent adherence to recipe standards and preparation techniques.
Reflecting QED Hospitality’s values, this position offers a unique opportunity to grow within a company known for its quality control and dedication to regional culinary identity. In addition to hands-on cooking responsibilities, the Sous Chef is essential in maintaining kitchen sanitation and safety programs and ensuring all staff comply with health and safety regulations. If you are passionate about Southern cuisine, seafood specialties, and cultivating a collaborative and growth-oriented kitchen culture, this role at Marsh House is an excellent fit. The employment type is full-time, offering a competitive salary reflective of the expertise and dedication required to excel in this leading role within a distinguished boutique hotel restaurant.
Job Requirements
- High school diploma or GED
- minimum of 2 years professional kitchen experience
- formal culinary training preferred
- proven leadership skills
- extensive knowledge of food preparation and safety
- ability to manage kitchen operations and staff
- proficiency in garde manger, broiler and saucier stations
- experience with budgeting and inventory management
- strong communication and organizational skills
- willingness to work flexible hours including nights, weekends and holidays
- physical ability to lift heavy objects and tolerate fast-paced environment
- commitment to maintaining cleanliness and safety standards
- passion for culinary arts and team collaboration
Job Qualifications
- High school diploma or GED required
- formal culinary training a plus
- minimum of 2 years professional kitchen experience including prep cook or line cook experience
- proven leadership skills with the ability to recruit, train, mentor and retain a high-performing culinary team
- strong understanding of all phases of food preparation including recipe standards, cooking techniques and plating/presentation
- expertise in large-quantity cooking and proficiency in garde manger, broiler and saucier stations
- experience with food budgeting, cost control, inventory management and working with purveyors
- deep knowledge of food safety, sanitation and allergy/dietary protocols
- ability to maintain a clean, organized and safe kitchen environment while ensuring operational efficiency
- strong organizational, problem-solving and communication skills
- ability to work nights, weekends, holidays and overtime as required
- professional appearance and commitment to upholding company standards
- passion for cooking, menu development and continuous professional growth
- ability to work effectively as part of a team, fostering a respectful, collaborative and growth-oriented culture
Job Duties
- 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
- preparing and producing 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
- controlling 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
- adhering to kitchen maintenance and sanitation programs, managing kitchen and staff education
- maintaining current and accurate information regarding menu preparation techniques, seasonings, ingredients and plate presentation
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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