Sous Chef - Marsh House

Elevated, seafood-centric Southern fare in a chic setting at the Thompson Nashville hotel.

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he/she has a large amount of responsibility in the kitchen.The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

Job Duties

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision

• Come up with new dishes which appeal to the clients, whenever required

• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine”

• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements

• Plan the food design in order to create a perfect match between the dish’s aspect and its taste

• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources

• Maintain order and discipline in the kitchen during working hours

• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

Skills and Qualifications

• 2+ years of experience as a Sous Chef or relevant experience

• Understanding of various cooking methods, ingredients, equipment and procedures

• Excellent record of kitchen and staff management

• Accuracy and speed in handling emergency situations and providing solutions

• Familiar with industry’s best practices

Salary