PM Raw Bar/Line Cook

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. As a PM Raw Bar Cook you are responsible for preparing and presenting seafood with precision, consistency, and care. This role combines traditional line cook responsibilities with specialized raw bar production, requiring exceptional attention to detail, food safety knowledge, knife skills, and a passion for seafood. Working under the direction of the Executive Chef and Sous Chefs, the PM Raw Bar Cook ensures every oyster, shellfish platter, seafood tower, and cold seafood preparation reflects the quality and hospitality standards that define the Marsh House experience. Success in this role requires a strong sense of urgency, commitment to cleanliness and organization, and the ability to thrive in a fast-paced, high-volume kitchen while maintaining the highest standards of food quality and presentation. Key Responsibilities Prepare and present raw bar offerings including oysters, shrimp, crab, shellfish, seafood towers, and other cold seafood preparations Demonstrate comprehensive knowledge of seafood products, preparation methods, portioning, storage requirements, and presentation standards. Inspect seafood products for quality, freshness, and proper rotation using FIFO practices. Shuck oysters efficiently and accurately while maintaining presentation and food safety standards. Maintain strict adherence to food safety, sanitation, and seafood handling procedures and cross contamination procedures. Ensure proper temperature control, storage, labeling, and dating of all seafood products. Execute prep work accurately and efficiently to support nightly service demands. Maintain a clean, organized, and service-ready workstation throughout each shift. Follow all recipes, plating specifications, and chef directives with consistency and attention to detail. Communicate effectively with chefs, cooks, expeditors, and front-of-house team members. Assist other kitchen stations when business needs require support. Participate in opening, closing, cleaning, and deep-cleaning responsibilities. Demonstrate a sense of ownership by identifying opportunities to improve efficiency, reduce waste, and enhance guest satisfaction. Uphold all Marsh House and QED Hospitality standards regarding professionalism, teamwork, appearance, and workplace conduct. Qualifications Required High school diploma or GED. Minimum one (1) year of professional kitchen experience. Experience working with seafood, raw bar operations, or high-volume food production preferred. Knowledge of food safety, sanitation, and proper seafood handling procedures. Ability to safely use knives and kitchen equipment. Strong organizational skills and attention to detail. Ability to work efficiently in a fast-paced environment while maintaining quality standards. Ability to work evenings, weekends, holidays, and peak business periods. Ability to work collaboratively and maintain positive working relationships with teammates and leadership. Ability to uphold company standards regarding appearance, hygiene, and professionalism. Preferred Previous raw bar, oyster shucking, seafood preparation, or fine dining experience. Knowledge of Gulf Coast seafood products and seasonal offerings. ServSafe Food Handler Certification or equivalent certification.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 lbs. Manual dexterity to include using kitchen utensils and handling food items. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing, and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues.