Elevated, seafood-centric Southern fare in a chic setting at the Thompson Nashville hotel.
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.
At The Marsh House, we are looking for hardworking cooks who are eager to grow with us. If you’re passionate about food, open to learning, and want to be part of a team that values respect, mentorship, and long-term development, this is the role for you.
As a Lead Line Cook/Jr Sous, you will be responsible for producing high-quality menu items under the chef’s direction. This role combines the duties of a traditional line cook with the specialized skills required for handling and presenting raw seafood items. 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.

• Managing, handling and preparing all items and ingredients
• Experienced knife skills and fish butchering
• Supporting food production, kitchen inventory, and supply ordering
• Assisting with budgeting, invoice processing, and receiving supplies
• Maintaining a clean kitchen and adhering to all sanitation standards
• Following proper methods for preparing and cooking food
• Maintaining up-to-date knowledge of the menu (including preparation, seasoning, ingredients, and plate presentation)
• Preparing, cooking, and seasoning all food according to recipes
• Mentoring team members, fostering a culture of respect, teamwork, and growth
  Qualifications:
  Must have a high school diploma or GED. Must be familiar with all phases of food preparation, specifically maintaining the cleanliness and sanitation of the raw bar area and proper storage and organization of the seafood items. You must be able to meet the physical demands of the position. Must be able to get along with co-workers and work as a team. Must be able to uphold company standards related to appearance and hygiene. Must have one year prior experience in a kitchen.