Garde Manger Cook I

Loews Hotels•Arlington, TX

21h•Onsite

About The Position

The Garde Manger Cook I at Loews Arlington Hotel and Convention Center is responsible for the preparation and production of all cold food items, including supervising Pantry/Prep personnel. This role involves ensuring the work area is organized with necessary supplies and equipment, receiving and inspecting food products to maintain high quality, and preparing and storing raw food items for cold dishes. The cook must follow standardized recipes, assist other pantry/preparation staff, monitor plating for presentation standards, and operate kitchen equipment safely. Additionally, the role includes notifying supervisors of equipment malfunctions or safety hazards, returning utensils, cleaning the work area, securing the kitchen at the end of shifts, and performing other assigned duties. General responsibilities include promoting teamwork, promptly reporting issues, being polite and helpful to guests and colleagues, executing emergency procedures, complying with safety regulations and hotel standards, attending meetings and training, maintaining equipment, and staying current with hotel information.

Requirements

High School Diploma, or equivalent
Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as "Cook" from a recognized culinary training school and two year hands on experience
Thorough knowledge and understanding of Food Service Sanitation Standards
Thorough knowledge and understanding of standard kitchen equipment and its use
Ability to stand, stoop, bend; lift and carry up to 50 pounds
Ability to read, write and speak English
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Oversees preparation and production of all cold food items
Supervises Pantry/Prep personnel
Supervises/set up and organization of work area with all necessary supplies and equipment
Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
Supervises/preparation and storage of raw food products prior to final assembly of cold food items
Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
Assists Panty/Preparation personnel with completion of all duties as needed
Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Supervisor of an equipment malfunction or safety hazards immediately
Returns utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all ingredients to proper storage at end of shift
Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts
Other duties as assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or areas of concern
Is polite, friendly, and helpful to guests, management and fellow team members
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards