Line Cook

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Seasonal

Compensation

Hourly

Range $23.00 - $28.00

Work Schedule

Flexible

Weekend Shifts

Benefits

competitive pay or wage range

medical benefits

Dental benefits

vision benefits

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 is a prestigious private community located just 30 miles south of downtown Nashville, Tennessee. Situated on an expansive 980-acre property, the club boasts 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. This luxurious environment is designed to offer members a unique lifestyle blending recreational, cultural, and wellness experiences. The club emphasizes a strong community spirit where exceptional service and meaningful personal interactions are paramount to delivering unforgettable experiences to its members and guests.

The Troubadour Golf & Field Club is part of Discovery Land Company, a renowned U.S.-based real estate developer and operator of private residential club communities and resorts. Discovery Land Company has a celebrated global portfolio of exclusive properties, dedicated to creating extraordinary environments that foster personal freedom, security, growth, and enjoyment in some of the most beautiful locations worldwide. Their mission is driven by a commitment to exceptional quality in every aspect of their operations, from real estate development to hospitality and member services.

The Line Cook position at Troubadour Golf & Field Club is an essential role within the Food and Beverage Culinary Department. This role is ideal for culinary professionals passionate about cooking and eager to engage with a variety of ingredients and cooking styles. The Line Cook is responsible for assisting with food preparation, managing deliveries, and maintaining kitchen cleanliness, all while working collaboratively with the culinary team to deliver unique and memorable dining experiences. Multiple full-time and seasonal positions are available, supporting pool service, golf course dining, and activation stations. This role offers a competitive hourly wage ranging from $23 to $28 per hour, reflecting the club's commitment to attracting and retaining talented culinary staff.

A Line Cook at Troubadour will be entrusted with preparing food items according to the Executive Chef’s menus and recipes, ensuring all dishes meet the highest standards of quality, presentation, and food safety. Key responsibilities include setting up culinary stations with mise en place, cooking food to order with precision and efficiency, monitoring food quality and inventory, and maintaining a clean and safe work environment. The role requires strong teamwork, the ability to work under pressure during busy times, and the physical stamina to meet the demands of working indoors and outdoors for extended periods, including lifting heavy items.

Employees working at Troubadour enjoy a supportive and professional atmosphere, where personal talent and passion contribute directly to enhanced member experiences. This position encourages growth and professional development within a culture that values work-life balance and fosters a positive team environment. The Line Cook will be an important member of the culinary team, bringing creativity and skill to contribute to the overall success of the club’s dining services and the Discovery Land Company experience.

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 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

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

Job Duties

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