Deacon's New South in downtown Nashville, TN is hiring a qualified Sous Chef to join our family. Deacon's is located on the first floor of the historic L&C Tower in downtown Nashville and is a modern culinary concept with a Southern slant. We offer an updated, creative take on the Region's traditional cuisine, making everything from scratch and featuring our own dry-aged steaks. We are looking for leaders with a hands-on and positive leadership approach as we continue to grow and build this concept.
Deacon's is a part of the A. Marshall Hospitality family of restaurants which also includes 8 Puckett's Grocery & Restaurant locations and Scout's Pub.
POSITION INFORMATION Location: 401 Church Street Nashville, TN Position: Sous Chef Status: Full-time / Exempt and at-will Hours: Vary - Days, Evenings, Weekends JOB SUMMARY The Sous Chef is responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
BENEFITS PACKAGE Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Two weeks paid vacation per fiscal year, available after 6 continuous months with the company. Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire. Short-Term Disability Insurance, which includes Paid Maternity Leave. 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages. 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel. Discounted rates available for catering services for all of our affiliated restaurants. ESSENTIAL QUALIFICATIONS A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 1-year experience as a Sous Chef or equivalent position. Be 21 years of age or older. Have reliable transportation to and from work. Must pass the federally mandated E-verify process. Able to communicate clearly and effectively with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). Must be self-disciplined, take initiative, and have excellent communication and leadership skills. Must have a pleasant, polite manner and a neat and clean appearance. ESSENTIAL COMPETENCIES Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Excellent communication skills for dealing with diverse staff. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. EEO STATEMENT A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws.
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