Marsh House

Nashville, TN

Seafood

Boutique Hotel, Luxury Hotel

51-100 Employees • 24 Employees on Culinary Agents

1 Employee RecommendationSee Details

About

Since opening in fall 2016, Marsh House has received rave reviews and accolades for its elevated Gulf coast cuisine, stellar wine program and sophisticated craft cocktails.... Read more

Followers (98)
  • Katie Kimble
    Pastry Chef
    Los Angeles, CA
  • ALISA HUNTSMAN
    Pastry Chef
    Nashville, TN
  • Carla Campanella
    I am interested in positions as an Executive Pastry Chef as I seek to perfect my skills to the highest level and degree world-wide. I want to be that famous chef that wows the world with my work and pizzazz and draws attention and awe to my industry in your venues of interest. I am open to relocation. I am capable of leading teams of other pastry chefs, and mentoring others in the field. Please accept my humble request for an offer letter in writing before I commit to making a decision and moving to your great opportunity. SUMMARY I am an accomplished pastry chef with the necessary skills and proper experience for a hospitality management corporation; that has been a valuable asset to all of my employers. I possess more than 15 years of progressive experience in the pastry field. My professional history includes my most recent position as a Pastry Chef at Nikki Beach, Miami Beach, Florida; and many other places in Miami Beach. As the Executive Pastry Chef, my responsibilities included making all the party pastries for brunch every Sunday for 800 people, and now my products are made available to the cafeteria as well. I successfully completed projects of varying complexity and volume, which were common attractions for which most pastry shops are looking. My manager and Executive Chef, Chef Brian Molloy, in Nikki Beach also relied on my ability to complete my tasks with the utmost professional courtesy and highest conduct to include excellent and regular communication with my assistants.
    New York, NY
  • See all
Open (25)
  • Banquet Server


    Type: Full/Part Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience) plus tips
  • Pastry Sous Chef


    Type: Full Time
    Min. Required Experience: 0-1 years
    Compensation: Salary (Based on Experience)
  • Events Sales Manager


    Type: Full Time
    Min. Required Experience: 2 years
    Compensation: Salary (Based on Experience)
  • Executive Chef


    Type: Full Time
    Min. Required Experience: 3 years
    Compensation: Salary (Based on Experience)
  • Server


    Type: Full Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience)
  • Barista


    Type: Full/Part Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience) plus tips
  • Security


    Type: Part Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience)
  • Prep Cook


    Type: Full Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience)
  • Pastry Chef


    Type: Full Time
    Min. Required Experience: 2 years
    Compensation: Salary (Based on Experience)
  • In Room Dining Overnight Server


    Type: Part Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience) plus tips
  • General Manager


    Type: Full Time
    Min. Required Experience: 3 years
    Compensation: Salary (Based on Experience)
  • Front of House Manager


    Type: Full Time
    Min. Required Experience: 2 years
    Compensation: Salary (Based on Experience)
  • Executive Sous Chef


    Type: Full Time
    Min. Required Experience: 1 year
    Compensation: Salary (Based on Experience)
  • Dishwasher


    Type: Full Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience)
  • Bartender


    Type: Full Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience) plus tips
  • Banquet Manager


    Type: Full Time
    Min. Required Experience: 2 years
    Compensation: Salary (Based on Experience)
  • Banquet Chef


    Type: Full Time
    Min. Required Experience: 2 years
    Compensation: Salary (Based on Experience)
  • Administrative Assistant


    Type: Full Time
    Min. Required Experience: 2 years
    Compensation: Salary (Based on Experience)
  • Chef de Cuisine


    Type: Full Time
    Min. Required Experience: 2 years
    Compensation: Salary (Based on Experience)
  • Food Runner


    Type: Full Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience)
  • Server Assistant


    Type: Full Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly (Based on Experience)
  • Pastry Cook


    Type: Full Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly ($18.00 - $21.00)
  • Sous Chef


    Type: Full Time
    Min. Required Experience: 2 years
    Compensation: Salary (Based on Experience)
  • Line Cook


    Type: Full Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly ($16.00 - $21.00)
  • Host


    Type: Part Time
    Min. Required Experience: 0-1 years
    Compensation: Hourly ($17.00) plus tips
Hospitality Career Paths
Leaders who currently or have previously worked here
  • Emery Whalen
    CEO/Co-Owner
    QED Hospitality
Employees (24)
  • manoj shelke
    LINE COOK (INTERN)
    Jan 2016—Present
  • Dillon Smith
    Sous Chef
    Oct 2016—Present
  • Akinde Olagundoye
    Bartender
    Dec 2016—Present
  • Current (8) 
     Former (16)