Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,300.00 - $65,200.00
Work Schedule
Flexible
Benefits
competitive pay
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, a prestigious private community located just 30 miles south of downtown Nashville, Tennessee, spans across 980 picturesque acres. This exclusive club boasts 375 residences, an 18-hole championship golf course designed by Tom Fazio, a multi-sport complex, an organic farm, world-class restaurants, private recording studios, music venues, and state-of-the-art wellness facilities. At Troubadour, the emphasis is on creating unforgettable experiences through exceptional service and a commitment to community integration. Our team members bring their personal talents, passions, and resources to foster a welcoming and enriching environment for residents and guests alike.
Troubadour operates under th... Show More
Troubadour operates under th... Show More
Job Requirements
- Must be able to work flexible work hours/schedule including evenings weekends and holidays
- Shift greater than eight hours in length 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 hours and lifting and carrying items sometimes greater than fifty pounds
Job Qualifications
- Culinary degree or pedigree
- At least five years of culinary experience in large world class resort hotels and clubs
- Prior culinary leadership experience in a high end restaurant resort or private club preferred
- Complete knowledge and understanding of all cookery techniques and processes
- Thorough knowledge of all food products local and imported
- Experience sourcing local ingredients and creating menu items based upon seasonal ingredients
- Thorough understanding of all occupational health and safety issues
- Knowledge of food and beverage operational requirements
Job Duties
- Work closely with the senior chefs in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage especially meats fish produce etc
- Assist culinary leaders with menu creation development and implementation
- Discuss with the senior chefs and recommend menu price adjustments when warranted and determine prices of unlisted food items with guidance of the senior chefs
- Schedule working hours of all kitchen employees taking into consideration the volume of expected business but careful at all times to conserve labor cost
- Assign in detail specific duties to all employees under supervision and instruct them in their work
- Responsible for the quality of all food items prepared in the kitchen supervised by constantly checking food for taste temperature and visual appeal
- Ensure that all dishes are uniform and established portion sizes are adhered to per the specifications set out by the senior chefs
- Prevent the use of contaminated products in any phase of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling of food
- Ensure high level of food safety management system including HACCP and all local food safety regulations
- Ensure that all safety health security and loss control policies and procedures and government legislation are adhered to
- Work closely with stewarding to keep kitchen areas clean and orderly
- Ensure that spoiled or damaged serving utensils are not in use and train staff to do the same
- Notify any non-usable products to the stewarding supervisor to record as breakage and ensure that par levels of equipment are kept up to date
- Check maintenance of all equipment located in the area supervised and make every attempt to prevent damage or loss of any property
- Perform any other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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