Chef de Partie

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Range $25.00 - $28.00

Work Schedule

Flexible

Benefits

competitive pay

Medical insurance

Dental Insurance

Vision Insurance

401k

Paid Time Off

Paid holidays

Employee Meals

Referral Incentives

recognition programs

Holiday pay

Professional development opportunities

work-family culture

Job Description

Troubadour Golf & Field Club is a prestigious private community located just 30 miles south of downtown Nashville, Tennessee. Nestled on an expansive 980-acre estate, this exclusive club boasts 375 residences along with an 18-hole championship golf course designed by renowned architect Tom Fazio. The club offers members an unparalleled lifestyle experience with a multitude of premium amenities, including a multi-sport complex, an organic farm, world-class restaurants, private recording studios, music venues, and state-of-the-art wellness facilities. The club emphasizes a rich integration of lifestyle, luxury, and community engagement, encouraging employees to bring their personal talent, passion, and resources to create memorable experiences for members and guests alike. Troubadour Golf & Field Club embodies a culture of excellence where hospitality and service are paramount, and every team member is crucial to maintaining the club’s high standards.

The Chef de Partie position at Troubadour Golf & Field Club is a full-time, hourly role, offering an hourly wage ranging from $25 to $28, reflecting the candidate's experience and expertise. This role is an integral part of the Food and Beverage Culinary Department and is centered around fostering culinary excellence and leadership within the kitchen team. The Chef de Partie will contribute directly to the successful operation of the club’s restaurant outlets by applying their extensive culinary experience, leadership skills, and passion for the art of hospitality. In this capacity, the Chef de Partie is responsible for supervising and mentoring the kitchen staff, ensuring that all food preparation meets rigorous quality, taste, and presentation standards while adhering to established recipes and portion control guidelines. This role demands meticulous attention to food safety and hygiene practices, including compliance with HACCP standards and local government regulations.

Candidates for this role are expected to be proactive leaders who lead by example, manage kitchen operations efficiently, and collaborate closely with the broader culinary and food and beverage leadership teams. The Chef de Partie will partner with Front of House staff such as Floor Stewards to maintain clean, orderly kitchen environments and oversee the maintenance of kitchen equipment. A successful applicant will bring a strong work ethic combined with a positive attitude and exceptional communication skills to thrive in a fast-paced, dynamic setting. This position offers an opportunity to work within a renowned private club that values professional growth, embraces a work-family culture, and supports career advancement through ongoing development and recognition programs.

Job Requirements

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 work a flexible schedule, including evenings, weekends, and holidays, and a shift greater than eight (8) hours in length
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

Job Qualifications

2 – 4 years of full-service restaurant experience as a lead line cook or relevant position strongly preferred
culinary degree/certification(s) or relevant on job experience recommended
advanced knife skill set
farm-to-table 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
works very 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 ensures standard recipes are being followed on a consistent basis
consistently checks food for taste, temperature and visual appeal
ensuring all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the executive sous chef and director of culinary
ensure all cooks work according to haccp standard
assures spoiled or damaged serving utensils are not used
watch particularly for cracked or chipped china, glassware, and educated staff to abide by this rule
par levels of equipment are to be kept up to date
prevent the use of contaminated products in any phase of food preparation
all government, safety, health, and security standards are complied through the department at all times
maintains maintenance of all equipment located in the area he/she supervises
notifies management as necessary
maintains a clean and well-groomed appearance, in compliance with departmental and company dress code standards
any other duties as assigned