Garde Manger Chef

Troon • Palm Beach Gardens, FL

7d • Onsite

About The Position

BallenIsles Country Club in Palm Beach Gardens, Florida, is hiring a creative and detail-oriented Garde Manger Chef to oversee the preparation, presentation, and quality of cold food items in a private country club kitchen. The role covers salads, cold appetizers, charcuterie, cheese and fruit displays, canapés, dressings, cold sauces, and buffet and banquet platters. The chef is expected to deliver consistently high-quality food and presentation while maintaining food-safety, sanitation, and kitchen-organization standards.

The Garde Manger Chef maintains the station for daily dining, banquets, and special events; supports inventory and ordering; collaborates on menus and seasonal offerings; and trains and supports culinary associates. The position requires prior kitchen leadership and associate-supervision experience, strong knowledge of cold-food techniques, and the ability to work efficiently in a fast-paced professional kitchen. The work environment includes refrigerated storage, cold temperatures, heat from nearby cooking equipment, and moderate to high noise during busy service. A flexible schedule, including weekends, holidays, and special events, is required.

Annual compensation is $70,000–$80,000. Benefits are subject to plan terms and eligibility and include medical, dental, and vision coverage; a 401(k) with employer match for associates age 19 and older; paid time off and leaves of absence in accordance with applicable law and eligibility criteria; and eligibility for employee meals.

Requirements

• Minimum of 2–3 years of experience in garde manger, cold-food preparation, or a professional kitchen environment, or an equivalent combination of education and experience.
• Previous leadership or management experience in a professional kitchen is required.
• Previous experience supervising, training, and managing culinary associates is required.
• Strong knowledge of cold-food preparation techniques, including charcuterie, pâtés, cured and pickled items, salads, dressings, and cold sauces.
• Excellent knife skills and proficiency with professional kitchen equipment.
• Demonstrated leadership skills and ability to supervise, motivate, train, and develop culinary associates.
• Ability to organize and oversee daily garde manger operations while maintaining consistent food quality and presentation.
• Knowledge of food safety, sanitation procedures, and HACCP principles.
• Strong organizational and time-management skills; ability to work efficiently in a fast-paced kitchen, multitask, prioritize, and meet service deadlines.
• Strong communication, problem-solving, and teamwork skills.
• Ability to follow recipes, portion guidelines, and established culinary standards.
• Ability to read and communicate in English as necessary to perform essential duties, understand safety instructions, and communicate with team members.
• Food Handler Card or food-safety certification, such as ServSafe, as required by applicable regulations.
• Ability to stand and walk for extended periods; frequently bend, reach, lift, and carry; and lift and carry up to 50 pounds.
• Ability to safely operate knives, slicers, and other commercial kitchen equipment and perform repetitive tasks in a physically demanding kitchen environment.
• Ability to work a flexible schedule, including weekends, holidays, and special events as required.

Nice To Haves

• Culinary degree or certificate from an accredited culinary program.
• Allergen awareness training.
• Experience in a private country club, luxury resort, hotel, or fine-dining establishment.
• Experience preparing food for banquets, buffets, and large-scale events.
• Knowledge of fruit-carving techniques, decorative food displays, and artistic food presentation.

Responsibilities

• Prepare and present cold food items, including salads, appetizers, charcuterie, cheese and fruit displays, canapés, dressings, and cold sauces, according to recipes and club standards.
• Set up, stock, and maintain the garde manger station for daily dining, banquets, and special events.
• Create visually appealing cold buffet displays, platters, and plated presentations.
• Follow food handling, sanitation, storage, labeling, dating, and temperature-control procedures.
• Monitor food quality, portion sizes, and ingredient use to minimize waste and maintain food-cost standards.
• Assist with inventory management, ordering, receiving, and inspecting products for freshness and quality.
• Collaborate with culinary leadership to develop menu items, seasonal specials, and special-event offerings.
• Maintain a clean, organized, and safe work environment and properly use and care for kitchen equipment.
• Train and support culinary associates in garde manger techniques, recipes, presentation standards, and food-safety practices.
• Communicate with kitchen leadership, front-of-house associates, and banquet teams to support smooth, timely service.
• Accommodate special dietary requirements and food allergies while following food-safety procedures.
• Promote teamwork, professionalism, and a positive work environment.
• Perform additional duties as assigned by the Executive Chef or Sous Chef.

Benefits

• Medical, dental, and vision coverage.
• 401(k) with employer match for associates age 19 and older.
• Paid time off and leaves of absence, in accordance with applicable law and eligibility criteria.
• Eligibility for employee meals.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed