Position: Head Butcher Updated: June 2021 Reports to: Executive Chef & Chef de Cuisine Job Type: Full-Time Work Location: One location (opening Spring 2022) Position Description: Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The head butcher will be responsible for managing all animal butchery for the property and its multiple venues. Working in concert with the Executive Chef and the Chef de Cuisine the head butcher will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven charcuterie and salumi that fully utilize the wealth of amazing product that we have here.

Responsibilities • The Executive Sous Chef’s responsibilities will include oversight of the following areas: o The butcher shop, located inside of the commissary space on the ground floor of the inn. Complete, with grinder, buffalo chopper, mixer, sausage stuffer, vacuum packaging machine, all in a 55-degree refrigerated workspace. o Attached to the butcher shop are dedicated meat, fish, and salumi coolers, these will also fall under the Head Butchers purview. • During construction, responsibilities will include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory, building relationships with strategic partners, developing HACCP protocols, and creating an opening larder of recipes. • Once Southall is open the Head Butchers responsibilities will include but not be limited to technique development, cost control, inventory, ordering, and maintaining the highest levels of quality and control possible. • Managing, overseeing, and executing the handling, deboning, trimming, tying, trussing, grinding, tenderizing, packaging, storing, weighing, and labeling of all protein-based activities.

SOUTHALL, LLC * 1994 CARTERS CREEK PIKE, FRANKLIN, TN 37064 CONFIDENTIAL * HEAD BUTCHER • Ensuring that the butchery department operates in a clean, sanitary, and organized fashion. Products must be received, inspected, stored, and handled properly in all phases of preparation. • Managing the business; labor cost, food cost, and operating costs should be monitored and kept in line depending on season and volume.

Skills and Experience

• Minimum of 4 years culinary experience • Minimum of 2 years’ experience with whole animal butchery • Minimum of 1 year experience in a hotel or resort preferred but not required • Previous HAACP plan experience preferred but not required • Ownership and knowledge of properly maintaining the sharpest knives and cutting equipment available to humanity • The Head Butcher should have an intimate and working knowledge of dry aging, charcuterie, salumi, whole animal butchery as well as whole fish butchery

Education and 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, LLC * 1994 CARTERS CREEK PIKE, FRANKLIN, TN 37064 CONFIDENTIAL * HEAD BUTCHER