Line Cook - Sushi

Discovery Land Company•Nashville, TN

4d•Onsite

About The Position

Troubadour Golf & Field Club is seeking a Line Cook - Sushi to join its Food and Beverage Culinary Department. The role is responsible for crafting fresh fish dishes for guests and assisting the Sushi Chef with preparation to ensure quality and consistency. The Line Cook helps create the Discovery Land Company experience for members and fellow employees. The position requires maintaining high standards for the quality, presentation, and taste of prepared items; following sushi menu standards; anticipating business and inventory needs; and maintaining food safety, cleanliness, and service records. The role also involves collaborating with the Sushi Chef on potential menu items and ingredient modifications, attending meetings and trainings, and carrying out other assigned duties. Flexible scheduling, including evenings, weekends, and holidays, may be required, and long hours may be needed due to business demands.

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 when serving members, guests, and team members.
Ability to work flexible hours and schedules, including evenings, weekends, and holidays; long hours may be required due to business demands.
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 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

Culinary degree or certificate strongly preferred.
Additional languages preferred.

Responsibilities

Assist with member or guest issues and concerns in a professional and courteous manner.
Prepare items to the highest possible standards of quality, presentation, and taste, and be prepared for spot checks of menu accuracy and taste.
Understand and maintain sushi menu standards for exceptional and consistent service.
Anticipate daily business levels and communicate inventory and preparation needs to minimize spoiled or contaminated products.
Complete daily cleaning schedules, temperature records, and opening and closing checklists.
Ensure spoiled or damaged serving utensils are not used, train staff to do the same, notify the Stewarding Supervisor of unusable products for breakage records, and keep equipment par levels current.
Promote a clean and safe work environment by following safety, health, and food-handling standards.
Recommend or present potential new menu items to the Sushi Chef based on research into 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.