Chef de Partie - Sushi

Discovery Land Company•Nashville, TN

21d•Onsite

About The Position

Troubadour Golf and Field Club is seeking a Chef de Partie - Sushi to join its Food and Beverage Culinary Department. The role supports the culinary team by assisting with food preparation, deliveries, and kitchen cleanliness. The chef works with a range of ingredients and cooking styles and collaborates with the culinary team to create distinctive dining experiences for members and fellow employees. The position is located at Troubadour Golf and Field Club, outside Nashville, Tennessee. It involves preparing food for the club’s food outlets and members or guests, maintaining quality and presentation standards, and helping ensure efficient and safe kitchen operations.

Requirements

At least one year of line or prep cook experience in a fine-dining restaurant, luxury resort, or private club.
Ability to chop, prepare, and cook food items, with familiarity with a range of cooking techniques.
Understand and follow federal, state, and local food safety and sanitation regulations, including state-required food handler certificates.
Ability to work flexible hours and schedules, including evenings, weekends, and holidays; long hours may be required due to business demands.
Positive attitude, professional demeanor, and strong communication and interpersonal skills to serve members, guests, and team members.
Ability to work in a team environment and stay calm and focused during busy periods.
Ability to read, write, speak, and understand English.
Ability to work indoors and outdoors in all weather conditions; stand, walk, and move for more than eight hours; and lift and carry items sometimes weighing more than 50 pounds.

Nice To Haves

High school diploma, GED, or equivalent vocational training with job-related courses (preferred).
Additional languages.

Responsibilities

Assist with setting up and preparing the culinary program for the season and each day.
Set up the assigned station with the required mise en place before service.
Prepare food for outlets according to menus and recipes designated by the Executive Chef.
Prepare food for members and guests using predetermined quality methods and in a timely manner.
Cook according to recipes, quality and presentation standards, and food preparation checklists.
Use equipment safely and properly, and check appliance and food temperatures.
Produce food efficiently to maximize productivity and reduce kitchen waste.
Monitor food quality and presentation, stock and rotate food, and alert the Sous Chef about low-inventory items.
Work line, salad, prep, and other stations as needed; help control order pace and ticket flow.
Peel and chop vegetables.
Prepare cuts of meat and fillet and debone fish.
Put away stock deliveries.
Clean stations, equipment, and other areas as necessary.