Cook I - Garde Manger (Maisonette Patisserie & Coffee)

Loews Hotels•Nashville, TN

2d•Onsite

About The Position

The Garde Manger Cook I is the senior-level cook in the cold kitchen, responsible for overseeing the preparation, presentation, and execution of all cold food items including salads, charcuterie, canapés, amuse-bouche, and buffet displays. This role ensures the highest quality and consistency in accordance with hotel standards and works closely with culinary leadership on menu development and event execution.

Requirements

Basic knife skills
Ability to work pantry cold food station, (salads, dressings, basic cutting and slicing)
Ability to work under pressure, handle multiple tasks and difficult situations
Knowledge of operating all kitchen equipment
Basic mathematical skills
Must be able to obtain Food Handler’s Card
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
Ability to speak, read and write English
High school diploma or equivalent; culinary school training strongly preferred
3+ years of experience in a professional kitchen with at least 1 year in a Garde Manger role
Strong knife skills and artistic presentation ability
Experience in large-scale banquet or hotel operations preferred
Knowledge of HACCP, food safety, and cold storage procedures
Ability to stand for extended periods and lift up to 50 lbs.

Nice To Haves

culinary school training strongly preferred
Experience in large-scale banquet or hotel operations preferred

Responsibilities

Lead the preparation and presentation of all cold food items, ensuring quality, taste, and visual appeal.
Supervise and assist Cook II and III with station setup, prep, and plating for banquets, outlets, and events
Prepare high-end buffet and plated presentations including fruit carvings, aspics, terrines, pâtés, and cheese displays
Ensure mise en place is complete and organized for all functions
Collaborate with chefs to execute seasonal and event-based menu items
Uphold food safety and sanitation practices at all times
Monitor inventory and communicate product needs or shortages
Train and mentor lower-level cooks and guide them in proper culinary techniques and station organization
Maintain cleanliness, organization, and efficiency of the cold kitchen area
Regular attendance in conformance with standards
May be required to work varying schedules to reflect business needs
Required to attend all mandatory training sessions and meeting
Perform other duties as assigned