Garde Manger Supervisor

HEI Hotels & Resorts•Fort Lauderdale, FL

20h•Onsite

About The Position

The Garde Manger Supervisor supervises and coordinates the garde manger department’s preparation of appetizers, salads, tea sandwiches, meat, fruit, vegetable and cheese presentations, salad dressings, and sauces. The role plans production, maintains records, helps develop recipes and menus, estimates food consumption, and requisitions food and kitchen supplies. The supervisor oversees cold buffet presentations, monitors food preparation and presentation, and ensures food quality and safety standards are met. The position also trains and supervises employees and coordinates with the Executive Chef and Sous Chefs about special events and requirements.

Requirements

2–3 years of culinary experience in a hotel, resort, or cruise ship.
Finger and hand dexterity to operate food machinery, with or without reasonable accommodation.
Ability to grasp, lift, carry, or otherwise move goods weighing up to 100 pounds on a continuous schedule, with or without reasonable accommodation.
Effective verbal and written communication skills, with the ability to adapt communication style to different audiences.
Ability to multitask and work well with deadlines and coworkers with different skill sets.
Strong organization and kitchen organizational skills.
Ability to read a Banquet Event Order.
Proper knife skills and ability to handle required equipment.

Responsibilities

Communicate with the Executive Chef and Sous Chefs concerning special events and requirements.
Plan production and maintain garde manger production records according to menus and special requirements.
Develop and implement recipes and determine preparation methods for garde manger workers.
Plan or participate in menu planning and the use of food surpluses and leftovers, considering guest counts, dish popularity, and banquet menus.
Estimate food consumption and requisition food items and kitchen supplies.
Help develop and implement recipes, pick-up sheets, and picture books with corresponding departmental menus.
Observe food preparation methods, cooking, portion sizes, and garnishing to ensure food is prepared as prescribed.
Oversee cold presentations on buffets with chef approval.
Devise special dishes and develop recipes for them.
Taste, smell, and check the temperature of foods.
Multitask, meet deadlines, work effectively with coworkers with different skill sets, and maintain strong kitchen organization.
Attend BEO meetings and read Banquet Event Orders.
Use proper knife skills and handle required equipment appropriately.
Follow established health and safety standards.
Train and supervise employees daily and oversee cooking and departmental staff to ensure quality standards are met in a timely manner.