Garde Manger Cook

Millennium Hotels and Resorts•Los Angeles, CA

4d•$28•Onsite

About The Position

As our Garde Manger Cook, you will play an integral role in delivering an exceptional guest experience while contributing to a collaborative and high-performing team environment. This role is ideal for someone who brings a passion for hospitality, takes ownership, and is committed to continuous improvement and results. You will support day-to-day operations, support team performance, and ensure service standards are consistently delivered. You’ll act as a bridge between leadership and frontline teams—driving accountability, engagement, and results.

Requirements

Passion for hospitality and delivering exceptional service
Strong communication and interpersonal skills
Ability to work in a fast-paced, dynamic environment
Solutions-oriented mindset with attention to detail
Flexibility to work varied schedules, including evenings, weekends, and holidays
Previous experience in a professional kitchen, preferably in a hotel, restaurant, or banquet environment.
Knowledge of cold food preparation, salads, dressings, appetizers, and food presentation techniques.
Familiarity with knife skills, food portioning, and basic culinary techniques.
Understanding of food safety, sanitation, proper food storage, and temperature control procedures.
Ability to follow recipes, production sheets, and plating instructions accurately.
Ability to work efficiently in a fast-paced kitchen environment.
Strong attention to detail, organization, and food quality.
Ability to stand for extended periods and lift or carry kitchen supplies as required.
Food handler certification as required by applicable regulations.

Nice To Haves

Culinary training or formal culinary education is preferred.

Responsibilities

Prepare and present salads, cold appetizers, sandwiches, dressings, sauces, garnishes, and other garde manger selections.
Follow standardized recipes, portion controls, and plating specifications.
Maintain proper food storage, labeling, rotation, and temperature controls.
Ensure all food products are fresh, properly handled, and stored in accordance with food safety regulations.
Maintain cleanliness and organization of workstations, refrigeration units, utensils, and kitchen equipment.
Assist with buffet displays, banquet functions, and special events as needed.
Coordinate with other kitchen team members to ensure timely and consistent food preparation.
Monitor inventory levels and communicate shortages or quality concerns to the chef or supervisor.
Follow hotel policies, sanitation procedures, and food safety standards.
Perform additional duties as assigned by the Chef or management team.