Sous Chef

Murfreesboro, TN, USA|Onsite

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

Employee Discounts

Professional development opportunities

Retirement Plan

flexible scheduling

Job Description

Marsh House is a standout seafood-centric restaurant located on the ground floor of the Thompson Nashville hotel. Renowned for its elevated Southern fare, it brings a fresh and sophisticated approach to the region’s rich culinary heritage. The restaurant prides itself on responsibly sourced and sustainable seafood, offering a unique dining experience that blends Southern charm with a chic, modern setting. With a focus on quality and authenticity, Marsh House attracts both locals and visitors who seek an exceptional gastronomic journey through carefully crafted menus featuring a raw bar, an eclectic wine list, and expertly mixed cocktails. The refined Southern hospitality... Show More

Job Requirements

High school diploma or GED
Minimum of 2 years professional kitchen experience
Proven leadership skills
Strong understanding of food preparation and recipe standards
Expertise in large-quantity cooking
Experience with food budgeting and cost control
Deep knowledge of food safety and sanitation
Ability to maintain an organized and safe kitchen
Strong organizational and communication skills
Ability to work flexible hours including nights, weekends and holidays
Professional appearance
Physical ability to lift up to 100 pounds and stand for long periods
Ability to work in fast-paced environment
Willingness to comply with kitchen safety and sanitation protocols

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 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
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 efficiently
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, cooking times and temperature

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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