Garde Manger Supervisor

HEI Hotels and Resorts•Fort Lauderdale, FL

12d•Onsite

About The Position

The Garde Manger Supervisor oversees and coordinates the garde manger department’s preparation of appetizers, salads, tea sandwiches, meat, fruit, vegetable and cheese presentations, salad dressings, and sauces. The supervisor coordinates special-event requirements with the Executive Chef and Sous Chefs; plans and records production; develops recipes and preparation methods; and helps plan menus and use food surpluses and leftovers. The role estimates food consumption, requisitions food and kitchen supplies, and supports departmental menus with pick-up sheets and picture books. The supervisor monitors food preparation, cooking methods, portion sizes, garnishing, and food quality, including taste, smell, and temperature. The position is responsible for cold buffet presentations with chef approval, devising special dishes, and training and supervising employees. The role requires organization, multitasking, meeting deadlines, effective communication with different audiences, and the ability to read Banquet Event Orders and participate in BEO meetings. The supervisor is also responsible for following established health and safety standards.

Requirements

2–3 years of culinary experience in a hotel, resort, or cruise ship.
Ability to multitask and work well with deadlines.
Ability to work well with coworkers who have different skill sets.
Strong organization and kitchen organizational skills.
Ability to read a Banquet Event Order and participate in a BEO meeting.
Proper knife skills and ability to handle required equipment.
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 lbs. on a continuous schedule, with or without reasonable accommodation.
Effective verbal and written communication skills.
Ability to adapt communication style to different audiences, including supervisors, coworkers, and the public.

Responsibilities

Communicate with the Executive Chef and Sous Chefs about special events and requirements.
Plan garde manger production and maintain 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 utilization 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 that correspond with departmental menus.
Observe food preparation methods, cooking, portion sizes, and garnishing to ensure food is prepared as prescribed.
Oversee cold presentations on buffets, subject to chef approval.
Devise special dishes and develop recipes for them.
Taste, smell, and check the temperature of foods.
Participate in 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 in their daily duties.
Supervise cooking and departmental staff to ensure quality standards are met in a timely manner.