Garde Manger Chef

BallenIsles Country Club • Palm Beach Gardens, FL

8d • $70,000 - $80,000 • Onsite

About The Position

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

The Garde Manger Chef sets up and maintains the station for daily dining, banquets, and special events; creates appealing displays and presentations; monitors quality, portions, ingredient use, and food costs; and supports inventory, ordering, receiving, and product inspection. Working with culinary leadership, the chef contributes to menus and seasonal and event offerings, trains and supports culinary associates, coordinates with kitchen and service teams, and accommodates dietary requirements and allergies. Previous kitchen leadership and experience supervising, training, and managing culinary associates are required. The role reports to the Executive Chef or Sous Chef for additional assigned duties.

The position is in a professional commercial kitchen, with exposure to refrigerated areas, cold temperatures, heat, and moderate to high noise during busy service. A flexible schedule, including weekends, holidays, and special events as needed, is required. Compensation is listed as $70,000–$80,000 annually. Benefits eligibility includes medical, dental, and vision coverage; a 401(k) with employer match for associates age 19 and older; paid time off and leaves of absence subject to applicable terms; and 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 environment 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 while maintaining quality standards.
• Ability to multitask, prioritize responsibilities, 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 needed 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; lift and carry up to 50 pounds; 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.
• Previous 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 according to established recipes and club standards, including salads, appetizers, charcuterie, displays, canapés, dressings, and cold sauces.
• 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.
• Maintain food handling, sanitation, storage, labeling, dating, and temperature-control procedures.
• Monitor food quality, portion sizes, and ingredient usage 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 on creative 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, subject to applicable plan terms and eligibility.
• 401(k) with employer match for associates age 19 and older, subject to applicable plan terms and eligibility.
• Paid time off and leaves of absence in accordance with applicable law and eligibility criteria.
• Employee meals.

What This Job Offers

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