Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The Executive Pastry Chef is the creative force driving our pastry program, commanding all things dough and dessert. From decadent patisserie to artisan viennoiserie, they lead an elite team to execute flawless, show-stopping items across the entire property.
RESPONSIBILITIES
Oversee the following areas: Sojourner, Southall's all-day dining outlet at the heart of the Inn, January, our signature, Michelin Green Star fine dining restaurant, the Jammery, a 3000 square foot preservation and demonstration kitchen, all event spaces including Orchard Event Center, which has the capability to house events as large as 250 people, the Pool, a seasonal outlet serving light bites and desserts, and our In-Room Dining operation
Incorporate product from the agricultural components of the farm, including our production field, orchard, greenhouses, apiary, and kitchen gardens
Source vendors, create and maintain operating and team member manuals,
Manage inventory and ordering, building relationships with strategic partners
Hire, train, lead, coach and hold accountable a pastry team
Maintain the highest levels of quality and control possible
Educating, nurturing, and developing members of the pastry team as well as other departments for the betterment of our culinary program
Create inventive and seasonal pastry offerings for all aspects of the operation
Ensure the clean, sanitary, and organized operation of the Pastry Kitchen
Receive, store, and properly handle product in all phases of preparation
Control labor cost, food cost, and operating costs in alignment with season and volume
SKILLS & EXPERIENCE
Minimum of 10 years in the industry
Minimum of 4 years management in a kitchen
Minimum of 2 years’ experience working in a high-end hotel or resort, experience with Relais and Chateaux and Forbes standards is preferred but not required
Conversational Spanish is preferred but not required
Must have an intimate and working knowledge of patisserie, boulangerie, and viennoiserie, as well as cake making/decoration, and chocolate making
EDUCATION & REQUIREMENTS
Culinary degree preferred but not required
Must be able to push, pull and lift 50 lbs.
Available to work weekends, evenings and/or holidays
Must be able to walk and stand for prolonged periods as needed
Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.
Southall is the evolution of traditional Southern hospitality, an authentic working farm with an inn, restaurant, and spa just outside of Nashville on over 325 acres of lush and rolling hills. This is a place of gathering, connection, and nature, where guests are nurtured and nourished, inspired by innovation and education. Here, curiosity leads to learning, learning leads to understanding, and understanding leads to new possibilities—culminating in a deep, meaningful experience for all.
The journey of a seed, touched by earth, water, and sunlight, supported and cared for until it is primed to achieve its purpose; the journey of a visitor, perhaps seeking relaxation, connection, or reflection, offered the space and guidance necessary to explore and grow; the journey of this land itself, a vast tract that holds its traditions even as it is transformed into a place to discover, to learn, to revel.
