Sous Chef

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

As a Sous Chef, you will oversees all kitchen management, support the Executive Chef and restaurant staff and ensures the standards are met.  In addition, you will train, mentor, and lead all line staff to meet service and safety standards. A high level of attention to detail and food safety knowledge are essential in this fast-paced environment.

Key Responsibilities:

• 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 2 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.

About Marsh House:

The Southern spirit and commitment to exceptional seafood shine at Marsh House. The menu focuses on providing responsibly sourced and sustainable seafood. Located on the ground floor of the Thompson Nashville, Marsh House features a raw bar, an extensive and eclectic wine list, and handcrafted cocktails all served with refined Southern hospitality.