Jammery Line Cook

Southall is a premier destination that brings nature, produce, and people together in a powerful and unique way. Rooted in the seasons of Middle Tennessee, we celebrate the connection between land and table through thoughtful, handcrafted experiences.

The Jammery Line Cook will have the opportunity to create unique, product-driven culinary delights that showcase the bounty of our farm and the surrounding region. This role plays a key part in both preservation and culinary programming within the Jammery Kitchen.

Working closely with the Executive Chef and Jammery Chef, the Line Cook will represent the culinary department with professionalism, creativity, and passion—helping deliver an authentic Southall experience to every guest.

Key Responsibilities:

• Assist in all aspects of production within the Jammery, including:

  • Preservation Kitchen: Operate in a full-scale production kitchen utilizing farm-fresh produce. Prepare, preserve, and package products for use in culinary outlets and for sale in the boutique and farm stand.

  • Demonstration Kitchen: Support culinary programming in a classroom-style setting for up to 32 guests, including tastings, classes, and special events.

• Prepare all foods according to standard recipes to ensure quality and consistency, including large-batch jams, pickles, and other preserved goods.

• Assist with the execution of demonstration kitchen events, including plated dinners and tasting menus.

• Follow all HACCP plans and procedures when filling, canning, and storing products.

• Maintain cleanliness, organization, and sanitation throughout all Jammery operations.

• Properly receive, store, and handle products at every stage of preparation.

Skills and Experience:

• Minimum of 2 years of culinary experience.

• Prior experience or interest in preservation techniques preferred.

• Strong organizational and time-management skills.

• Ability to maintain a clean, efficient, and detail-oriented workspace.

• Conversational Spanish a plus, but not required.

Education and Requirements:

• Culinary degree preferred, but not required.

• Ability to push, pull, and lift up to 50 pounds.

• Must be available to work evenings, weekends, and holidays as needed.

• Ability to stand and walk for prolonged periods.

OUR BENEFITS

• Competitive compensation package
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