Jones v. Gulf Coast Restaurant

8 F.4th 363
CourtCourt of Appeals for the Fifth Circuit
DecidedAugust 6, 2021
Docket21-60052
StatusPublished
Cited by128 cases

This text of 8 F.4th 363 (Jones v. Gulf Coast Restaurant) is published on Counsel Stack Legal Research, covering Court of Appeals for the Fifth Circuit primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Jones v. Gulf Coast Restaurant, 8 F.4th 363 (5th Cir. 2021).

Opinion

Case: 21-60052 Document: 00515969013 Page: 1 Date Filed: 08/06/2021

United States Court of Appeals for the Fifth Circuit United States Court of Appeals Fifth Circuit

FILED August 6, 2021 No. 21-60052 Lyle W. Cayce Clerk

Pierre D. Jones,

Plaintiff—Appellant,

versus

Gulf Coast Restaurant Group, Incorporated; Half Shell Oyster House Biloxi , L.L.C.; Chad Henson, Individually,

Defendants—Appellees.

Appeal from the United States District Court for the Southern District of Mississippi USDC No. 1:20-CV-25

Before Jolly, Haynes, and Oldham, Circuit Judges. E. Grady Jolly, Circuit Judge: Pierre Jones appeals a grant of summary judgment to his former employer, a restaurant chain, and to his former manager. He presents a prima facie case that the restaurant discriminated and retaliated against him. But he does not offer persuasive evidence that the restaurant’s proffered, permissible reasons for his termination were a pretext for unlawful action. And he cannot show that his former manager acted with malice or bad faith to tortiously interfere with his employment. As such, we AFFIRM. Case: 21-60052 Document: 00515969013 Page: 2 Date Filed: 08/06/2021

No. 21-60052

I. Half Shell Oyster House, a seafood restaurant chain owned by Gulf Coast Restaurant Group (collectively, “Half Shell”), hired Pierre Jones, who states that he is a black male, to work at its Gulfport location in 2010. After a brief separation from the company not relevant to this litigation, Jones returned to the restaurant as a line cook. Jones then moved to Half Shell’s Biloxi location where he was promoted to be the sole Assistant Kitchen Manager in September 2016. During the entire duration of Jones’s employment at Half Shell Biloxi, Chad Henson worked as the Biloxi restaurant’s general manager. 1 In May 2018, Jones sought a further promotion to a Kitchen Manager position at Half Shell’s Hard Rock location. He spoke to Henson and John Graham, an area manager, to express his interest in the position. Henson and Graham told Jones that in the past, it hadn’t been “the best idea” to promote an Assistant Kitchen Manager to Kitchen manager without front-of-house training, which Jones did not have. 2 Jones expressed interest in gaining this experience, and he and Henson later spoke about when he might begin front- of-house training. However, Jones never started the training, nor did he talk with Henson again about receiving it.

1 Jones admits that Henson was likely involved in Jones’s promotion from line cook to Assistant Kitchen Manager, and Henson confirms that he was involved in the decision to promote Jones. Henson hired a second Assistant Kitchen Manager about a year after Jones was promoted—Kendrick Franklin, who is the same race as Jones. Henson also states that after Jones’s termination, he was involved in a decision to promote Franklin to Kitchen Manager at the Biloxi restaurant. 2 “Front-of house” means “the part of a business such as a restaurant or hotel where the employees deal directly with customers” or “the employees of a restaurant, hotel, etc. who deal directly with customers.” Front-of-house, CAMBRIDGE BUSINESS ENGLISH DICTIONARY (1st ed. 2011).

2 Case: 21-60052 Document: 00515969013 Page: 3 Date Filed: 08/06/2021

Shortly after this conversation, in July 2018, Half Shell’s training coordinator asked Jones to go to a new location in Covington, Louisiana to train new employees on the grill. However, Jones did not perform well: the training coordinator twice reprimanded him for mistakes he made in the kitchen. First, Jones left almonds in the oven too long a few times, allowing them to burn. And second, he did not follow the restaurant’s set recipe for making gumbo: he made the shrimp in a separate pan instead of cooking it in the same pot as the gumbo. He stated he had been taught to do it this way by Henson so that the shrimp didn’t burn at the bottom of the pot. These mistakes spurred the training coordinator to send a strongly worded email to Jones, Henson, and others, stating in all caps that “WE DO NOT COOK GUMBO ANY OTHER WAY THAN WHAT IS ON THE RECIPE CARD.” The email recipients were instructed to “FIX THE ISSUE, THERE IS NOTHING WRONG WITH THE RECIPE” or to “GET A BETTER COOK THAT PAYS MORE ATTENTION TO WHAT THEY ARE COOKING.” The training coordinator also mentioned that she was “extremely upset” to hear about recipes not being followed and that she did “not want an excuse or another reason why we can’t follow the recipe cards.” After these incidents, but while still in Covington, Jones attended a meeting in which Half Shell management announced that it was promoting John Wiggins, another trainer, to the Kitchen Manager position that Jones had wanted. Wiggins, a white male, had less experience than Jones and did not have front-of-house training. 3 Jones, by his own description, “flipped

3 Henson states that although the company preferred to promote employees to Kitchen Manager positions who also had front-of-house experience, there were no candidates at the time of Wiggins’s hire who fit that criteria. Because the company urgently

3 Case: 21-60052 Document: 00515969013 Page: 4 Date Filed: 08/06/2021

out” and displayed “behavior [that] wasn’t good,” so management sent him back to Biloxi—leaving the training early. Once back in Biloxi, Jones spoke with Henson about Wiggins’s promotion. He told Henson that he felt racially discriminated against. Henson denied that there had been discrimination, saying that Jones was not a good fit for the role. Jones did not speak to anyone else higher up in the company about the discrimination he had allegedly experienced, although the company had open-door and anti-discrimination policies. Jones continued working at Half Shell Biloxi until October 2018. One morning while working, Jones observed another employee, Jeremiah Morgan, grilling ingredients as part of the process to make the seafood pot pie dish. Once the ingredients were cooked, Morgan put the grilled mixture in an ice bath to cool. Jones, by his own admission, added crab meat to the seafood pot pie mixture once it had cooled down and then placed the dish in a cooler. Later that day, Henson asked Jones who had made the seafood pot pie. Jones said that Morgan had. A few days after this conversation, Henson called Jones after work to tell him he was being fired. 4 Half Shell Biloxi proceeded to fire Jones on October 10, 2018, and Morgan, who is not a black male, was promoted to Assistant Kitchen Manager in his place. Henson says that Jones was fired for lying to him about who had cooked the seafood pot pie—Jones said that Morgan had cooked it, when Jones certainly was involved in its preparation. Henson states that he knew Jones was lying because he reviewed video footage of the kitchen that

needed to fill the position, Wiggins and Jones were both considered for the Kitchen Manager role, even though neither of them had the preferred front-of-house experience. 4 Henson did not have authority to fire Jones on his own; that decision required and was made in consultation with Graham—who Jones had initially spoken to along with Henson about his desire for a promotion.

4 Case: 21-60052 Document: 00515969013 Page: 5 Date Filed: 08/06/2021

“clearly showed” Jones’s participation in handling the dish. Henson says that Jones was also fired for preparing the dish erroneously. Henson notes that he was paying close attention to all food preparation in the kitchen after Jones’s incidents in Covington and the strongly worded reprimand for not following recipes that had followed. Jones contends that he did not lie about who had “cooked” the seafood pot pie; he maintains that he did not “cook” the dish, only “finishing” it by adding crabmeat and putting it in a cooler.

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