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 with food preparation, deliveries, and kitchen cleanliness, and contributes to distinctive dining experiences for members, guests, and fellow employees. The position works with a range of ingredients and cooking styles and may support multiple kitchen stations as needed.

Requirements

At least 1 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 comply with federal, state, and local food safety and sanitation regulations, including state-required food handler certificates.
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 remain calm and focused during busy periods.
Ability to read, write, speak, and understand English.
Ability to meet the physical demands of the position, including working indoors and outdoors in all weather conditions; standing, walking, and moving for more than eight hours; and lifting and carrying items sometimes over 50 pounds.
Ability to work a flexible schedule, including evenings, weekends, and holidays; long hours may be required due to business demands.

Nice To Haves

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

Responsibilities

Assist with setup and preparation of the culinary program for the season and on a daily basis.
Set up the assigned station with predetermined mise en place for service.
Prepare food for all outlets according to designated menus and recipes provided by the Executive Chef.
Prepare requested food items for members and guests using the required methods and in a timely manner.
Cook food 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 during preparation.
Stock and rotate food, and alert the Sous Chef when inventory items are low.
Work at the line, salad, prep, and other stations as needed.
Control the pace of food orders and support the ticket-flow process.
Peel and chop vegetables; prepare cuts of meat; fillet and debone fish.
Put away stock deliveries.
Clean stations, equipment, and other areas as necessary.