Sous Chef

Discovery Nashville Management LLC; United States; On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401k

Paid Time Off

Holidays

Employee meals

Recognition programs

Job summary

Discovery Land Company seeks a Sous Chef at Troubadour Golf & Field Club near Nashville. You will supervise kitchen operations, train staff, and work with the Executive Chef to ensure top-tier member service.

Ideal candidates bring five+ years in high-end resorts or clubs, culinary leadership, and strong menu planning skills with a focus on food safety and cost control.

Qualifications

• Five years of culinary leadership experience in large resort/club settings.
• A proven track record in menu development and cost control.
• Strong knowledge of HACCP and safety regulations.

Responsibilities

• Supervise all kitchen food preparation and organization.
• Train and develop culinary staff with Executive Chef.
• Ensure consistency and high service levels for members.

Skills

Leadership experience

Menu planning

Food safety

Communication

Education

Culinary degree or equivalent

Job description

This role will be located at one of Discovery Land Company’s locations: Troubadour Golf & Field Club, set outside of Nashville, TN.

Troubadour Golf & Field Club is seeking a Sous Chef to join the Food and Beverage Culinary Department. The Sous Chef is responsible for the supervision and management of all food preparation and kitchen organization. The Sous Chef will work closely with the Executive Chef to train and develop the culinary staff, and refine the procedures and skills used in the kitchen to ensure consistency and accouracy in creating the highest level of service to our members. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Key Responsibilities

• 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.
• Discusses with the Senior Chefs and recommends menu price adjustments when warranted, and determine prices of unlisted food items with guidance of the Senior Chefs.
• Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost.
• Adherence to budgeted headcounts for his/her outlet according to budget and business level.
• Assigns in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Responsible for the quality of all food items prepared in the kitchen he/she supervises by constantly checking food for taste, temperature and visual appeal.
• Ensures that all dishes are uniform and established portion sizes are adhered to per the specifications set out by the Senior Chefs.
• Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions to the Senior Chefs concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the operation.
• Prevent the use of contaminated products in any phase of food preparation and prevents 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.
• Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly.
• Ensures that spoiled or damaged serving utensils are not in use, i.e., cracked/chipped china, glassware, and trains staff to do the same. Notifies any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date.
• Checks maintenance of all equipment located in the area he/she supervises and makes every attempt to prevent the damage or loss of any property.
• Any other duties as assigned.

Qualifications

• Culinary Degree or pedigree.
• At least five (5) years of culinary experience in large world class resort, hotels and clubs.
• Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred.
• Has complete knowledge and understanding of all cookery techniques and processes.
• Has 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 F&B operational requirements.

Additional Requirements

• Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) 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 (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Benefits

• Competitive Pay or Wage Range (optional based on state/region laws)
• Medical, Dental, and Vision Benefits (Full-Time Year Round Only)
• 401k Contribution (Full-Time Year Round Only)
• Paid Time Off and Paid Holidays (Full-Time Year Round Only)Employee Meals, Referral Incentives, and Recognition Programs
• Holiday Pay
• Professional development and upward mobility opportunities
• Work-Family Culture

About Us

Troubadour Golf & Field Club is a private community, conveniently located just 30 miles south of downtown Nashville. Set on 980 acres, Troubadour features 375 residences; an 18-hole Tom Fazio-designed championship golf course; a multi-sport complex; an organic farm and world-class restaurants; private recording studios; music venues; and wellness facilities. At Troubadour, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse communities and provide the highest level of service that contributes to the creation of unforgettable experiences. For more information about our club, please visit: https://thetroubadourclub. com/ Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: http://www.discoverylandco.com. #LI-CL2 Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: http://www.discoverylandco.com.

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