Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $25.00 - $28.00
Work Schedule
Flexible
Benefits
competitive pay or wage range
Medical insurance
Dental Insurance
Vision Insurance
401K contribution
Paid Time Off
Paid holidays
Employee Meals
Referral Incentives
recognition programs
Holiday pay
Professional Development
Upward mobility opportunities
work-family culture
Job Description
Troubadour Golf & Field Club, located just 30 miles south of downtown Nashville, Tennessee, is a distinguished private community that offers an unparalleled living and recreational experience. Situated on an expansive 980-acre property, Troubadour boasts 375 residences alongside an 18-hole Tom Fazio-designed championship golf course, a multi-sport complex, an organic farm, world-class dining establishments, private recording studios, music venues, and wellness facilities. This elite community is known for its commitment to excellence, combining luxurious amenities with a rich cultural environment that attracts an active and diverse membership. At Troubadour, the emphasis is on creating a harmonious blend of lifestyle and leisure, where members and guests can enjoy a range of activities tailored to their interests and wellness. The club’s atmosphere fosters a strong sense of community, encouraging meaningful connections between people and nature. The environment at Troubadour demands high standards of service and professionalism, sustained by a workforce that is passionate, skilled, and dedicated to exceeding expectations.
In this dynamic setting, Troubadour Golf & Field Club, under the Discovery Land Company umbrella, is seeking a qualified Chef de Partie to join their Food and Beverage Culinary Department. This full-time, hourly position offers an hourly wage ranging from $25 to $28, reflecting the club’s commitment to attracting seasoned culinary professionals. The Chef de Partie will play a critical role in ensuring the smooth operation and success of the club’s restaurant outlets. This role requires significant culinary experience and a passionate dedication to the art of hospitality and food preparation. The individual will lead by example, guiding the kitchen team with a hands-on approach while overseeing daily responsibilities to maintain impeccable standards. Collaboration with culinary peers and F&B leaders is essential to establish and uphold exceptional culinary standards. The Chef de Partie’s responsibilities include managing the kitchen environment, ensuring all food items meet quality benchmarks through taste, temperature, and visual appeal checks, and strictly adhering to established recipes and portion control guidelines. Moreover, maintaining cleanliness and organization in cooperation with kitchen stewards, enforcing health and safety regulations, and sustaining equipment and utensil standards are pivotal parts of the role. The candidate will embody leadership qualities that promote team cohesion, efficiency, and continuous operational improvement. This position also demands adaptability, as the work schedule is flexible and may involve evenings, weekends, and holidays, as well as extended shifts beyond eight hours. As part of Discovery Land Company, this role offers a unique opportunity to contribute to a prestigious organization known for its exceptional lifestyle communities and high standards. Candidates with a culinary degree or relevant experience, advanced knife skills, and a passion for farm-to-table practices are especially encouraged to apply. The Chef de Partie position at Troubadour is not just a job but a career opportunity in a vibrant and supportive environment that values creativity, professionalism, and guest satisfaction.
In this dynamic setting, Troubadour Golf & Field Club, under the Discovery Land Company umbrella, is seeking a qualified Chef de Partie to join their Food and Beverage Culinary Department. This full-time, hourly position offers an hourly wage ranging from $25 to $28, reflecting the club’s commitment to attracting seasoned culinary professionals. The Chef de Partie will play a critical role in ensuring the smooth operation and success of the club’s restaurant outlets. This role requires significant culinary experience and a passionate dedication to the art of hospitality and food preparation. The individual will lead by example, guiding the kitchen team with a hands-on approach while overseeing daily responsibilities to maintain impeccable standards. Collaboration with culinary peers and F&B leaders is essential to establish and uphold exceptional culinary standards. The Chef de Partie’s responsibilities include managing the kitchen environment, ensuring all food items meet quality benchmarks through taste, temperature, and visual appeal checks, and strictly adhering to established recipes and portion control guidelines. Moreover, maintaining cleanliness and organization in cooperation with kitchen stewards, enforcing health and safety regulations, and sustaining equipment and utensil standards are pivotal parts of the role. The candidate will embody leadership qualities that promote team cohesion, efficiency, and continuous operational improvement. This position also demands adaptability, as the work schedule is flexible and may involve evenings, weekends, and holidays, as well as extended shifts beyond eight hours. As part of Discovery Land Company, this role offers a unique opportunity to contribute to a prestigious organization known for its exceptional lifestyle communities and high standards. Candidates with a culinary degree or relevant experience, advanced knife skills, and a passion for farm-to-table practices are especially encouraged to apply. The Chef de Partie position at Troubadour is not just a job but a career opportunity in a vibrant and supportive environment that values creativity, professionalism, and guest satisfaction.
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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