Line Cook - Sushi

Discovery Land Company•Nashville, TN

3d•Onsite

About The Position

Troubadour Golf & Field Club, located south of Nashville, Tennessee, is seeking a Line Cook - Sushi to join its Food and Beverage Culinary Department. The role crafts fresh fish dishes for guests and assists the Sushi Chef with preparation to ensure quality and consistency. The Line Cook contributes to the Discovery Land Company experience for members and fellow employees by maintaining high standards for food, service, safety, and presentation.

Requirements

At least two years of culinary experience in high-end sushi restaurants.
Extensive knowledge of sushi preparation.
Complete knowledge and understanding of cookery techniques and processes.
Thorough understanding of occupational health and safety issues.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills.
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 work flexible hours, including evenings, weekends, and holidays; long hours may be required due to business demands.
Ability to meet the physical demands of the role, including working indoors and outdoors in all weather conditions; standing, walking, and moving for periods exceeding eight hours; and lifting and carrying items sometimes over 50 pounds.

Nice To Haves

Culinary degree or certificate.
Knowledge of additional languages.

Responsibilities

Assist with member or guest issues and concerns in a professional and courteous manner.
Prepare items to the highest possible standards of presentation and taste, and be ready for regular menu accuracy and taste spot checks.
Understand and maintain sushi menu standards for exceptional, consistent service.
Anticipate daily business levels and communicate inventory and preparation needs to minimize spoiled or contaminated products.
Complete cleaning schedules, temperature records, and opening and closing checklists daily.
Ensure damaged or spoiled serving utensils are not used; notify the Stewarding Supervisor of unusable products for breakage records and keep equipment par levels up to date.
Champion a clean and safe work environment by following safety, health, and food-handling standards.
Recommend or present new menu items to the Sushi Chef using research on new or local products, trends, and member requests while meeting financial and quality expectations.
Understand ingredient quality and quantity and suggest modifications or alternative ingredients.
Attend department meetings and trainings as necessary.
Perform other duties as assigned.