Sushi Line Cook

Discovery Land Company•Nashville, TN

59d•$22

About The Position

Troubadour Golf & Field Club is seeking a Line Cook to join the Food and Beverage Culinary Department. The Line Cook will play a vital, supporting role on the culinary team by assisting with food preparation, deliveries, and kitchen cleanliness. The Line Cook will work with a range of ingredients and cooking styles, so a diverse knowledge and passion for food is encouraged. The Line Cook will work with all members of the culinary team in the creation of unique and fun dining experiences. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Full-time hourly role. Starting $22 per hour.

Requirements

High School diploma, GED or equivalent vocational training with job-related courses (preferred).
Minimum 1 year line/prep cook experience in fine dining restaurant/luxury resort/private club.
Ability to chop, prepare, or cook food items and a familiarity with a range of cooking techniques.
Understand and abide by all federal, state, and local food safety and sanitation regulations, including state required food handler certificates.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays.
Long hours may be required due to business demands.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Responsibilities

Assist in set up/preparation of culinary program for the season and on a daily basis.
Set up assigned station with predetermined mise en place to ready station for service.
Prepare food items for any and all food outlets according to designated menus/recipes by Executive Chef.
Prepare food items for members/guests as requested using quality predetermined method in a timely/confident manner.
Cook all food according to recipes, quality/presentation standards and food preparation check lists.
Demonstrate safe/proper use of all equipment at all times, checking to ensure correctness of temperatures of appliances/food.
Demonstrate proper-efficient production of food items to achieve maximum productivity and reduce kitchen waste.
Monitor all food quality/presentation while preparing food.
Stock/rotate food.
Alert Sous Chef of low inventory items.
Work line, salad station, prep station, and any other stations as needed.
Control pace of food orders/set tone for ticket flowing process.
Peeling and chopping vegetables.
Preparing cuts of meat, Filleting and deboning fish.
Putting away deliveries of stock.
Clean stations and equipment, and other areas as necessary.