Judith is a restaurant opening this fall in Sewanee, TN. We have a commitment to quality and service, and a food program that aligns with that vision. We are seeking someone with experience and/or willingness to learn and grow in this position. We hope to create a close-knit team that embraces sustainability, local food production, and the art of hospitality. We will be open for dinner, from Thursday through Monday. Nights and weekends are required.
Job Requirements Include:
- A minimum of 1+ years of restaurant experience
- Excellent communication and customer service skills
- Ability to work in a fast-paced environment
- A positive personality
- A respectful and team-oriented attitude toward all staff with a lead-by-example mentality
- A passion for local, organic, sustainable, and responsibly sourced food
- Thorough knowledge of food menu
- Flexible schedule with ability to work nights and weekends
- Able to lift up to 50 pounds
Job Responsibilities Include:
- Execution of all parts of food production – prepping, portioning, cooking, set-up/breakdown of stations – to the standards and specifications of the kitchen and menu
- Working prep or service shifts as needed
- Working cleanly, with consideration for shared kitchen space
- Communicating clearly with all BOH/FOH staff members to ensure quality, consistency, and efficiency
- Contribution to creative discussions
- Embracing teamwork, professionalism, integrity, hospitality, calm, cleanliness and efficiency
About The Chef: Chef/owner Julia Sullivan is a graduate of the Culinary Institute of America; she honed her skills at top New York restaurants like Blue Hill at Stone Barns, Per Se, and Franny's before returning to her Nashville to open Henrietta Red in 2017. Julia has been named one of the Best Young Chefs in America by Robb Report, one of Food & Wine Magazine's Best New Chefs, and a Nominee in 2020 by the James Beard Foundation Awards.More detail about Judith, please visit