Garde Manger Supervisor

Loews Hotels•Orlando, FL

3d•Onsite

About The Position

Loews Hotels at Universal Orlando is seeking a Garde Manger Supervisor for Loews Royal Pacific Resort. This culinary leadership role oversees the Garde Manger station and ensures cold dishes meet standards for taste, presentation, and food safety. The supervisor prepares salads, dressings, appetizers, and garnishes, trains and mentors team members, and collaborates with culinary leaders on menu development. The role also involves monitoring inventory, food costs, and waste; maintaining food safety and sanitation compliance; and coordinating with front-of-house teams to support smooth service. The position requires regular attendance, participation in mandatory training sessions and meetings, and other duties as assigned. Work schedules may vary to reflect business needs, including nights, weekends, and holidays. The supervisor oversees Garde Manger Cooks.

Requirements

3–5 years of supervisory experience in Garde Manger or cold food preparation in an upscale, high-volume hotel is preferred.
Experience with ingredients, techniques, and operating combination ovens, fryers, grills, griddles, food processors, mixers, slicers, steamers, sous vide machines, and walk-in coolers.
Thorough knowledge and understanding of food service sanitation standards.
Food Service Manager certification, or other certification as required by state, county, or local regulations.
Effective leadership, organizational, and communication skills.
Excellent guest service skills.
Ability to regularly push, pull, and lift up to 50 lbs.
Ability to communicate effectively in English, verbally and in writing, with team members, leaders, and guests.
Ability to work a flexible schedule, including nights, weekends, and holidays as required.

Nice To Haves

Culinary degree or equivalent formal training.
3–5 years of supervisory experience in Garde Manger or cold food preparation in an upscale, high-volume hotel.

Responsibilities

Oversee the Garde Manger station and ensure cold dishes meet standards for taste, presentation, and safety.
Prepare salads, dressings, appetizers, and garnishes with creativity and precision.
Train and mentor team members and foster a collaborative, positive kitchen culture.
Partner with chefs and culinary leaders to develop menu items.
Monitor inventory, food costs, and waste to maintain efficiency and control.
Uphold food safety and sanitation practices and ensure compliance with health regulations.
Coordinate with front-of-house teams and assist with other duties as needed to support service.
Attend work regularly in conformance with standards.
Attend mandatory training sessions and meetings.
Perform other duties as assigned.
Supervise Garde Manger Cooks.