Training Facility - Chef de Partie PT at Nashville Soccer Club

Nashville, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

02 May, 26

Salary

0.0

Posted On

01 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Culinary Techniques, Food Safety, Sanitation Standards, Communication, Time Management, Organizational Skills, Teamwork, Supervision, Training, Professionalism, Service Excellence, Inventory Management, Recipe Development, Cost Control, Flexibility

Industry

Spectator Sports

Description

NO PHONE CALLS OR EMAILS, PLEASE. Thanks for your interest! Due to the volume of applications, we’re unable to respond to individual status inquiries. If selected to move forward, you’ll hear from our HR team at Nashville Soccer Club. Position Summary: The Chef de Partie is responsible for supporting kitchen operations through high-quality food preparation, production, and execution. This role provides direction to line cooks and kitchen staff, ensures adherence to food safety and sanitation standards, and collaborates with the Sous Chef and Executive Chef to achieve culinary goals and maintain consistency. The Chef de Partie plays a key role in executing the culinary vision and delivering an exceptional food experience. Key Responsibilities Lead and execute BOH shifts, ensuring efficient kitchen operations including food preparation, cooking, and service timing Ensure adequate inventory levels of food and BOH supplies; assist with daily product ordering and purchasing Conduct pre-shift BOH meetings and participate in line checks, temperature logs, cooler checks, and tastings Collaborate with Executive and Sous Chefs to maintain and update recipe books and production standards Support tracking, monitoring, and controlling food cost Maintain effective communication between BOH and FOH teams regarding production timing, special requests, and menu changes Assist in training, supervising, and developing BOH team members to maintain standards of quality and consistency Model professionalism, teamwork, and service excellence across all BOH teams Use sound judgment, professionalism, and tact when interacting with employees, vendors, and guests Work flexible schedules including early mornings, late evenings, weekends, and at multiple locations as needed Move and lift up to 10 lbs frequently, up to 25 lbs regularly, and up to 50 lbs occasionally Qualifications Previous experience working in a professional kitchen environment Understanding of culinary techniques, food safety, and sanitation standards Ability to guide and support line cooks and kitchen staff during preparation and service Strong communication, time management, and organizational skills Ability to work calmly and efficiently in a fast-paced environment ServSafe or equivalent certification preferred Flexibility to work variable schedules based on operational needs We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Responsibilities

The Chef de Partie is responsible for leading and executing back-of-house shifts, ensuring efficient kitchen operations and high-quality food preparation. This role includes collaborating with the Sous Chef and Executive Chef to maintain culinary standards and training kitchen staff.