Garde Manger Cook II

Loews Hotels•Arlington, TX

5d•Onsite

About The Position

The Garde Manger Cook II is a mid-level culinary position responsible for preparing and presenting cold dishes, salads, appetizers, and buffet platters in accordance with hotel standards. This role supports the Garde Manger Cook I and helps train entry-level cooks, ensuring timely and artistic food production for events and outlets.

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 training preferred.
1–2 years of experience in a kitchen, preferably in Garde Manger or banquet preparation.
Good knife skills and attention to detail in presentation.
Understanding of cold food handling and sanitation procedures.
Ability to take direction and work independently or in a team.
Able to lift 40–50 lbs and stand for long shifts.

Nice To Haves

High School Diploma or equivalent.

Responsibilities

Prepare a variety of cold food items including salads, dressings, cold hors d’oeuvres, and sandwich components.
Follow standardized recipes and ensure consistency in portioning and presentation.
Assist in setup and breakdown of the Garde Manger station for daily service and events.
Support buffet and banquet preparation including decorative trays and chilled food displays.
Maintain cleanliness and organization of station and walk-in coolers.
Ensure proper labeling, dating, and rotation of all ingredients and prepared items.
Assist Cook I with more complex or decorative projects when needed.
Adhere to all food safety and sanitation policies.
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 meetings.
Perform other duties as assigned.