Garde Manger Kitchen Staff

Denver Broncos and Stadium Management Company•Englewood, CO

12d•Onsite

About The Position

The Denver Broncos are one of the most popular franchises in all of sports. Whether judged by the measure of wins and championships, attendance, national television exposure or by the Broncos' reputation locally and throughout the NFL, there are few parallels in the world of professional sports. We are dedicated to being the best team to cheer for, play for, and work for across all of sports. We are looking for employees who are passionate about what they do, have fun doing it, and proud to represent the Denver Broncos Football Club and Empower Field at Mile High. We are excited to hire a new member on our Kitchen staff team! The Garde Manger is responsible for all cold-food preparation, presentation, and upkeep of the cold kitchen. This role focuses on precision, creativity, and consistency – ensuring salads, composed plates, dressings, sauces, and garnishes meet the highest culinary standards.

Requirements

Be able to work nights, weekends, holidays
ServSafe certification required
1+ years experience in Kitchen environment
Excellent Customer Service skills
Proficient in omelets, made to order eggs, and short order items
Skill in mass fabrication of fruits and vegetables
Knowledge of classic garde manager techniques (vinaigrettes, presentation, salad composition, soups, etc.)
Proficient in Knife cuts and knife handling

Nice To Haves

Ability to use a variety of cooking methods including broiling, grilling, frying, sautéing, battering, breading, seasoning and marinating
Assists prep chef and other kitchen staff as directed
Ability to take direction
Must uphold a clean and well-groomed appearance
Must be dependable and show up to work on time
Comply with all kitchen policies and procedures
Ability to complete assigned tasks in a timely manner
Ability to multitask, stay organized, and maintain composure under pressure
Must be knowledgeable of how to use kitchen equipment including dishwasher
Ability to handle a heavy workload
Ability to solve practical problems and deal with a variety of concrete variables in situations where limited standardization may exist. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Preferably can perform other job duties and responsibilities as needed
Preferably has experience in healthy cooking techniques, recipe modification and analysis
Preferably has experience cooking for Collegiate, Professional, Olympic Team and/or Individual Sports.

Responsibilities

Prepares, assembles, and plates all cold items including salad and fruit bar items, dressings, sauces, soups, composed salads, sandwiches, and snacks.
Creating visually appealing food for the training table while ensuring station is fully stocked before, during, and after service.
Ensuring to maintain freshness and quality through proper labeling, rotation, and storage.
Follows standardized recipes established by Executive Chef and Sous Chef by using appropriate ingredients, carrying out a variety of cooking methods, and demonstrating proper food handling protocol.
Assist Sous Chef, Lead Chef, and other kitchen staff in all food preparation, storage, and receiving by following HACCP procedures, keeping kitchen and equipment in sanitary and working condition, keeping buffet table rotated with highest quality food.
Maintains organized and efficient workspace, kitchen, and dining area by keeping kitchen items stocked and ready for use.