Jones v. Gulf Coast Restaurant Group Inc

CourtDistrict Court, S.D. Mississippi
DecidedJanuary 22, 2021
Docket1:20-cv-00025
StatusUnknown

This text of Jones v. Gulf Coast Restaurant Group Inc (Jones v. Gulf Coast Restaurant Group Inc) is published on Counsel Stack Legal Research, covering District Court, S.D. Mississippi 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 Group Inc, (S.D. Miss. 2021).

Opinion

IN THE UNITED STATES DISTRICT COURT FOR THE SOUTHERN DISTRICT OF MISSISSIPPI SOUTHERN DIVISION

PIERRE D. JONES PLAINTIFF

v. CAUSE NO. 1:20CV25-LG-RPM

GULF COAST RESTAURANT GROUP INC.; HALF SHELL OYSTER HOUSE BILOXI LLC; and CHAD HENSON, Individually DEFENDANTS

MEMORANDUM OPINION AND ORDER GRANTING DEFENDANTS’ MOTION FOR SUMMARY JUDGMENT

BEFORE THE COURT is the [35] Motion for Summary Judgment filed by the defendants, Gulf Coast Restaurant Group Inc., Half Shell Oyster House Biloxi LLC, and Chad Henson. The parties have fully briefed the Motion. After reviewing the submissions of the parties, the record in this matter, and the applicable law, the Court finds that the defendants’ Motion should be granted. BACKGROUND The plaintiff, Pierre D. Jones, first worked as a line cook at Half Shell Restaurant’s Gulfport, Mississippi location for a few months in 2010. (Def.’s Mot. Ex. A, at 13, ECF No. 35-1). He returned to work at the Half Shell Gulfport in 2011. (Id. at 14). He was eventually promoted to the position of Assistant Kitchen Manager, but he was terminated after an argument with the kitchen manager. (Id. at 15). Half Shell Gulfport rehired Jones as a line cook a few months later. (Id. at 16, 22). In June 2016, Jones transferred to Half Shell’s Biloxi restaurant where he was once again promoted to the position of Assistant Kitchen Manager. (Id. at 23). Defendant Chad Henson was the general manager at the Biloxi location. (Id.) In May 2018, Jones informed Henson and Area Manager John Graham that he was interested in a promotion to the position of kitchen manager. (Id. at 35). Henson

and Graham told him it would be best for him to undergo “front-of-house” training before becoming kitchen manager. (Id.) Jones said that he was interested in undergoing the front-of-house training, so he and Henson began talking about scheduling that training. (Id. at 36). Soon afterwards, Jones went to Half Shell’s new Covington, Louisiana restaurant in order to assist with training. (Id. at 36-37). Henson has testified by affidavit that Half Shell’s Hard Rock Casino location had an open kitchen manager position during the summer of 2018. (Def.’s Mot. Ex.

B, at 1-2, ECF No. 35-2). He explained: Although the Company preferred to promote employees to this position who also had front-of-house experience at the restaurant, there were no candidates at the time who fit that and other necessary criteria. The need for the Company to fill that position was becoming urgent, so despite the lack of front-of-house training, the Company ultimately considered [Jones] and another member of the Covington training team, John Wiggins, while the two were working in Covington on the training team. (Id.) Jones testified that he was unaware he was being considered for the Hard Rock position while he was assisting with the training. (Def.’s Mot. Ex. A, at 43, ECF No. 35-1). During the training, Jones was counseled for burning almonds a few times and for deviating from the recipe card while making gumbo. (Id. at 39- 40). During the Covington training, it was announced that Wiggins had been selected for the Hard Rock kitchen manager position. (Id. at 42). Jones testified that he “flipped out” after learning that Wiggins had been selected. (Id. at 44). As a result, Jones was sent home early from the training. (Id.) Henson has testified that he did not participate in the Covington training, and he was not involved in the decision to promote Wiggins to the kitchen manager position at Hard Rock. (Def.’s

Mot. Ex. B, at 2, ECF No. 35-2). After returning to Half Shell Biloxi, Jones told Henson that he believed that Half Shell had discriminated against him by telling him that “front-of-house” training was required for the kitchen manager position and by choosing Wiggins for the position. (Id. at 46). Henson told Jones that he should not feel that way, and he explained that Jones would “not be a good fit” for the Hard Rock restaurant. (Id.) Jones was terminated by Half Shell Biloxi on October 10, 2018. (Def.’s Mot.

Ex. A, at 25, ECF No. 35-1). Half Shell replaced Jones, who is African American, with Jeremiah Morgan, who is Filipino. (Def.’s Mot. Ex. B, at 2, ECF No. 35-2). Henson testified: I believe that Plaintiff lied to me repeatedly, at the expense of his subordinate employee, Jeremiah Morgan, regarding Plaintiff’s erroneous handling of a dish in October 2018. I reviewed video footage of the kitchen, which clearly showed Plaintiff’s participation in handling the dish and his error in doing so. Because of Plaintiff’s prior reprimand by Jaime Morgan for failing to follow recipes during the Covington opening, I was paying close attention to all food preparation in the kitchen in Biloxi to make sure it was being handled correctly. (Id.). Jones has testified that he did not lie to Henson. (Pl.’s Resp. Ex. B, ECF No. 38-2). When Henson asked him who had made a seafood pot pie, Jones responded that the AM grill person, Jeremiah Morgan, had prepared the dish. (Id.) Jones claims that his response was accurate, because Morgan was the primary person who prepared the dish. (Id.) Jones only added crab meat to the dish once it had cooled. (Id.) He explained, “I did not add the crab meat to the relevant dish until it had cooled, which complied with how Defendants instructed employees as to how to prepare the dish.” (Id. at 2). Jones opines:

It is common knowledge in the restaurant industry as well as just common sense to identify the cook who primarily prepared the dish as the person preparing the dish. At no time have I identified an employee who merely placed a topping [sic] a dish as the employee who prepared the dish. Nor have I ever witnessed or heard of any restaurant employee make [sic] such a ridiculous accusation. Had Defendant Henson asked me who placed the crab meat on the relevant dish I would have identified myself as doing so. However, it was clear from Defendant Henson’s actions that he was merely looking for a way to terminate me. (Id.) (numbered paragraphs omitted). Jones filed this lawsuit against Gulf Coast Restaurant Group, Half Shell Biloxi, and Henson. He alleges that Gulf Coast Restaurant and Half Shell Biloxi were joint employers. He has filed race discrimination and retaliation claims against Gulf Coast Restaurant and Half Shell Biloxi pursuant to Title VII and 42 U.S.C. § 1981. He has also filed a tortious interference with employment claim against Henson. The defendants filed the present Motion for Summary Judgment. In response to the Motion, Jones has conceded that the defendants are entitled to summary judgment as to his claims concerning the defendants’ decision not to promote him to the kitchen manager position. He denies that the defendants are entitled to summary judgment as to his claims concerning his termination. DISCUSSION

A motion for summary judgment may be filed by any party asserting that there is no genuine issue of material fact and that the movant is entitled to prevail as a matter of law on any claim. Fed. R. Civ. P. 56. The movant bears the initial burden of identifying those portions of the pleadings and discovery on file, together with any affidavits, which it believes demonstrate the absence of a genuine issue of

material fact. Celotex Corp. v. Catrett, 477 U.S. 317, 325 (1986). Once the movant carries its burden, the burden shifts to the non-movant to show that summary judgment should not be granted. Id. at 324-25.

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Jones v. Gulf Coast Restaurant Group Inc, Counsel Stack Legal Research, https://law.counselstack.com/opinion/jones-v-gulf-coast-restaurant-group-inc-mssd-2021.