Job Overview
Employment Type
Temporary
Full-time
Compensation
Hourly
Range $25.00 - $28.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive pay
Employee Meals
Referral Incentives
recognition programs
Professional Development
Upward mobility opportunities
work-family culture
Job Description
Troubadour Golf & Field Club is a premier private community located just 30 miles south of downtown Nashville, Tennessee. Set on 980 acres, this exclusive club offers a unique blend of recreational, culinary, and cultural experiences, featuring 375 residences, an 18-hole Tom Fazio-designed championship golf course, a multi-sport complex, an organic farm, world-class restaurants, private recording studios, music venues, and wellness facilities. As part of the vibrant community, Troubadour Golf & Field Club focuses on delivering exceptional service and memorable experiences to its members and guests, while fostering a work culture that values passion, personal talent, and engagement with diverse communities. The club’s commitment to excellence extends to its employees, who play a critical role in upholding these values and standards.
This role is a full-time seasonal position, beginning in April or May and continuing through November in alignment with the golf season. Starting pay ranges from $25 to $28 per hour, reflecting the importance of skilled and dedicated culinary professionals. The Chef de Partie position is based at one of Discovery Land Company’s esteemed locations, the Troubadour Golf & Field Club, and offers an opportunity to be part of a dynamic culinary team within a prestigious private club setting.
The Chef de Partie will join the Food and Beverage Culinary Department and will be instrumental in the success of the club’s restaurant outlets. This role requires extensive culinary experience, a passionate mindset about food, beverage, and hospitality, and the ability to lead by example. The Chef de Partie will guide the kitchen team, assign specific duties to cooks, and ensure the consistency and quality of all food prepared. Key responsibilities include maintaining culinary standards, collaborating closely with the Floor Steward to ensure cleanliness and order, and upholding health and safety regulations across kitchen operations.
The ideal candidate will have 2 to 4 years of full-service restaurant experience in a lead line cook or equivalent role, possess advanced knife skills, and demonstrate a strong commitment to quality and presentation. Experience with farm-to-table culinary practices is highly preferred, aligning with the club’s dedication to fresh, organic, and sustainable ingredients sourced from its own organic farm. The Chef de Partie will work under the guidance of the Executive Sous Chef and Director of Culinary, ensuring all dishes meet established specifications, portion sizes, and HACCP standards.
The position demands flexibility in work hours, including the ability to work evenings, weekends, holidays, and shifts longer than eight hours. A positive attitude, professional demeanor, exceptional communication skills, and the ability to remain calm during busy periods are essential traits for success. Physical stamina is also required, as the role involves standing, walking, and lifting for extended periods, often in varying indoor and outdoor weather conditions.
Working at Troubadour Golf & Field Club means becoming part of Discovery Land Company, a U.S.-based real estate developer and operator of private residential club communities and resorts worldwide. Discovery Land Company is known for creating unparalleled environments that offer freedom, security, and opportunities for families and individuals to thrive in some of the most beautiful locations globally. Employees benefit from a work-family culture, professional development opportunities, and recognition programs designed to foster growth and a rewarding career path within the company.
For those passionate about culinary arts and hospitality, this Chef de Partie position is a chance to contribute to an elite club environment that values quality, sustainability, and community engagement, all while enjoying a competitive salary and comprehensive benefits.
This role is a full-time seasonal position, beginning in April or May and continuing through November in alignment with the golf season. Starting pay ranges from $25 to $28 per hour, reflecting the importance of skilled and dedicated culinary professionals. The Chef de Partie position is based at one of Discovery Land Company’s esteemed locations, the Troubadour Golf & Field Club, and offers an opportunity to be part of a dynamic culinary team within a prestigious private club setting.
The Chef de Partie will join the Food and Beverage Culinary Department and will be instrumental in the success of the club’s restaurant outlets. This role requires extensive culinary experience, a passionate mindset about food, beverage, and hospitality, and the ability to lead by example. The Chef de Partie will guide the kitchen team, assign specific duties to cooks, and ensure the consistency and quality of all food prepared. Key responsibilities include maintaining culinary standards, collaborating closely with the Floor Steward to ensure cleanliness and order, and upholding health and safety regulations across kitchen operations.
The ideal candidate will have 2 to 4 years of full-service restaurant experience in a lead line cook or equivalent role, possess advanced knife skills, and demonstrate a strong commitment to quality and presentation. Experience with farm-to-table culinary practices is highly preferred, aligning with the club’s dedication to fresh, organic, and sustainable ingredients sourced from its own organic farm. The Chef de Partie will work under the guidance of the Executive Sous Chef and Director of Culinary, ensuring all dishes meet established specifications, portion sizes, and HACCP standards.
The position demands flexibility in work hours, including the ability to work evenings, weekends, holidays, and shifts longer than eight hours. A positive attitude, professional demeanor, exceptional communication skills, and the ability to remain calm during busy periods are essential traits for success. Physical stamina is also required, as the role involves standing, walking, and lifting for extended periods, often in varying indoor and outdoor weather conditions.
Working at Troubadour Golf & Field Club means becoming part of Discovery Land Company, a U.S.-based real estate developer and operator of private residential club communities and resorts worldwide. Discovery Land Company is known for creating unparalleled environments that offer freedom, security, and opportunities for families and individuals to thrive in some of the most beautiful locations globally. Employees benefit from a work-family culture, professional development opportunities, and recognition programs designed to foster growth and a rewarding career path within the company.
For those passionate about culinary arts and hospitality, this Chef de Partie position is a chance to contribute to an elite club environment that values quality, sustainability, and community engagement, all while enjoying a competitive salary and comprehensive benefits.
Job Requirements
- Must be able to work flexible work hours/schedule including evenings, weekends, and holidays
- 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 work a flexible schedule, including evenings, weekends, and holidays, and a shift greater than eight hours in length
- Ability to read, write, speak, and understand English
- Additional languages preferred
- Ability to meet the physical demands of the position including working indoors and outdoors in all weather conditions, standing, walking, and moving for periods greater than eight hours, and lifting and carrying items sometimes greater than fifty pounds
Job Qualifications
- 2 to 4 years of full-service restaurant experience as a lead line cook or relevant position strongly preferred
- Culinary degree or certifications or relevant on-the-job experience recommended
- Advanced knife skill set
- Farm-to-table culinary experience highly preferred
Job Duties
- Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement
- Ability to organize and lead a team of cooks by assigning specific duties
- Work closely with the Floor Steward to keep kitchen areas clean and orderly
- Responsible for the quality of all food items prepared in the kitchen and ensure standard recipes are being followed consistently
- Consistently check food for taste, temperature, and visual appeal
- Ensure all dishes are uniform and adhere to established portion sizes as set by the Executive Sous Chef and Director of Culinary
- Ensure all cooks work according to HACCP standards
- Assure spoiled or damaged serving utensils are not used, watch for cracked or chipped china and glassware, and educate staff accordingly
- Prevent the use of contaminated products in food preparation
- Comply with all government, safety, health, and security standards within the department
- Maintain all equipment in supervised areas and notify management as necessary
- Maintain a clean and well-groomed appearance in compliance with company dress code standards
- Perform any other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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