Join our team as a Chef de Partie or Commis Chef in our Fine Dining Restaurant, Mary Amelia
Reports to: Chef de Cuisine

Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The Chef de Partie  will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven culinary delights that fully utilize the wealth of amazing produce that we have on property. The Chef de Partie will be responsible for producing high quality food within the Inn at Southall. Working in concert with the team, they will represent the culinary department with honor and professionalism throughout all departments. This role particpates in a tip share program with the food & beverage team. 

Responsibilities

• Prepare all foods according to standard recipes to ensure consistency for the guest.
• Have good working knowledge of fundamental cooking procedures.
• Monitor the proper storage of products and portion control to maintain the highest levels of quality.
• Stocking and setting up the kitchen stations according to specifications.
• Ensure that all operations of the inn operate in a clean, sanitary, and organized fashion. Products must be received, stored, and handled properly in all phases of preparation.
• Ensure that all equipment in working areas is clean and in proper working condition.
• Assist in food preparation assignments during off-peak periods.
• Actively show respect for the product coming through our doors as well as your fellow co-workers. A positive attitude must be exhibited even during the most trying times.

Skills and Experience

• Minimum of 3 years kitchen experience
• Excellent time management skills; Strong organization and active listening skills
• Opening experience preferred but not required
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees
• Conversational Spanish is preferred but not required

Education and Requirements

• Culinary degree preferred but not required. 
• 3-5 years' experience in fine dining restaurants preferred.
• Must be able to push, pull and lift 50 pounds
• Available to work weekends, evenings and/or holidays
• Must be able to walk and stand for prolonged periods as needed
• The ability to do precision work using hand tools or work aids to work, move, guide, or place objects or materials. Requires considerable dexterity of hands and fingers to do detailed work in a consistent manner. Some repetitive motion of hands and wrists is required.