Garde Manger Cook

Salamander Employer DC, LLC•Washington, DC

8h•Onsite

About The Position

We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees. All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values. We specialize in the management of Four and Five Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match. POSITION OBJECTIVE We are seeking a talented Garde Manger Cook to join our Culinary Team. The ideal candidate will participate in all the aspects of food preparation for different food and beverage operations within the hotel. The Garde Manger Cook is responsible for preparing and presenting cold food items, including salads, charcuterie, hors d'oeuvres, cold sauces, and more. The ideal candidate will have a keen eye for detail, a strong understanding of food safety and sanitation, and the ability to work efficiently in a high-pressure environment. Specifically, you would be responsible for performing the following tasks to the highest standards In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

Requirements

Must be 18 years of age or older.
High school or equivalent education required.
Minimum of 2+ years of line cook experience in fine dining establishment required.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

Responsibilities

Cold Food Preparation: Prepare a variety of cold dishes such as salads, appetizers, charcuterie, pâtés, terrines, and cold soups.
Plating and Presentation: Ensure that all dishes are artfully presented and meet the restaurant's standards for visual appeal.
Ingredient Preparation: Wash, peel, cut, and prepare fruits, vegetables, and other ingredients as needed for cold dishes.
Sauce and Dressing Preparation: Create and prepare cold sauces, dressings, and marinades to accompany cold dishes.
Inventory Management: Monitor and manage inventory levels of pantry items, ensuring freshness and minimizing waste. Assist with ordering and stocking supplies as necessary.
Food Safety and Sanitation: Maintain a clean and organized workstation. Adhere to all food safety regulations and kitchen sanitation standards, including proper food storage, handling, and labeling.
Collaboration: Work closely with other kitchen staff to coordinate the preparation and delivery of cold dishes, ensuring timely service during peak hours.
Innovation: Contribute to menu development by suggesting new dishes or improvements to existing items, staying informed about current culinary trends.
Quality Control: Ensure consistency and quality in all food prepared, paying close attention to detail in both flavor and presentation.
Training and Development: Assist in training junior staff and new hires in the preparation and presentation of cold dishes.
Consult with Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.