Garde Manger

Homma Talent • Salt Lake City, UT

2d • $64,100

About The Position

Hyatt Regency Salt Lake City is seeking an experienced and highly motivated Garde Manger Sous Chef to lead cold kitchen operations and support overall culinary leadership in a high -volume, luxury hotel environment. This role is ideal for a proven culinary leader who excels in organization, communication, and execution, and who is able to take full ownership of their team’s daily kitchen operations. Reporting to the Executive Chef and Executive Sous Chef, the Garde Manger Sous Chef is responsible for all aspects of garde manger production, team leadership, administrative execution, and operational excellence, while upholding Hyatt brand standards and delivering exceptional guest experiences.

Requirements

• A 4 -year hospitality or restaurant management degree and at least 4 years of related experience.
• Advanced English is required.
• Demonstrated expertise in garde manger operations within a hotel, resort, or high -volume banquet environment
• Proven experience leading, training, and developing high -performing culinary teams
• Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada.
• The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.

Responsibilities

• Strong ability to teach and coach the garde manger culinary team to ensure consistent strength within the department.
• Lead daily operations of the garde manger kitchen, ensuring the highest standards of food quality, presentation, consistency, and sanitation.
• Supervise preparation and execution of all cold kitchen items for banquets, market, VIP lounge, and special event.
• Attend and actively participate in culinary, operations, and banquet event meetings.
• Place food and supply orders using approved systems (BirchStreet experience a plus).
• Manage hourly culinary colleagues through scheduling, training, coaching, performance evaluations, and hiring.
• Act as a liaison between the culinary department and other hotel departments to ensure seamless communication and execution.
• Plan, coordinate, and execute special events, banquets, and holiday functions.
• Monitor food production, ordering, inventory, and cost controls to meet operational and financial targets.

Benefits

• 1 week of accommodation at the hotel.
• $64,100 USD annual gross salary.
• $1,500 USD relocation bonus (including TN visa fees).
• 10 days of vacation during the first year.
• Up to 72 hours of PTO -
• Discounted & Complimentary hotel room nights.
• Complimentary meals in the colleague Cafe for every shift worked.
• Medical, Dental, Vision Insurance.
• 401K retirement savings plan and company match.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level