Celebrating thirty years of business in 2024, Evins Mill is a niche resort property located on a forested forty-acres outside Smithville, Tennessee, one hour east of Nashville. Alongside lodging and event services, food & beverage is our keystone offering. To better accommodate our continued growth and expanding facilities, we're hiring a full-time sous chef.
Because we function primarily as an event venue rather than restaurant, our food services are predictable, providing our culinary team an enviable work-life balance. Given our intimate seating capacity and the limited number of patrons we accommodate on any given day, we also offer our chefs wide creative berth.
Led by Executive Chef Jason Evans, a graduate of the Culinary Program at Sullivan University and with over thirty years of culinary experience, our kitchen provides ample opportunities for on-the-job training and career growth in a professional yet familial work atmosphere.
Below is a brief job description of the position and a compensation overview. To apply for or learn more about the position, email your resume to Jason Evans at mjevanstn@hotmail.com or call us at 615.269.3740!
Meal Preparation
Prepare meals and lead kitchen activities for breakfast/lunch or lunch/dinner shifts depending on schedule
Food/Beverage Ordering, Receiving, and Inventory
Assist in ordering all food & beverages, receiving deliveries, and maintaining proper storage of food & beverages
Assist with monthly inventory
Assist in maintaining food cost goals
Restaurant/Bar Scheduling
Assist in coordinating kitchen/dining staff weekly schedules
Assist in maintaining restaurant staffing labor cost goals
Restaurant/Bar Cleanliness/Operations
Maintain a cleaning schedule with kitchen and dining staff for all restaurant areas to meet state health department guidelines
Menu Planning/Creation
Assist in planning, creating, and pricing menus
Cater to special dietary needs and food allergies
Guest/Staff Relations
Maintain a professional, kind, helpful, and hard-working attitude in relationships with both guests and fellow team members
Compensation/Benefits
Starting salary: 40-55K depending on experience (based on 50 hours per week over 5 days)
Potential pay bump after three months
Participation in gratuity pool, averaging $3,000 annually
Matching Simple IRA program
PTO: two weeks
Profit-sharing program after five years of employment
