GARDE MANGER

CASINO FANDANGO•Carson City, NV

11d•Onsite

About The Position

As a Garde Manger you will be support for our various restaurants. Responsible for vegetables and salads that are displayed and served in the restaurant. Ensure that the quality and presentation of food products meet company standards. Work at least one station, maintaining the highest quality in finished product. Practice proper food handling. Practice proper knife handling skills. Use and apply proper kitchen safety procedures and basic cooking skills. Always keep the workstation clean during service time. Disinfect and sanitize cutting boards and worktables. Ensure kitchen and Health Department sanitation requirements are always maintained. Maintain an open line of communication with Management. Maintain a positive and professional demeanor during all interactions with guests, fellow team members, and vendors. Other duties as assigned.

Requirements

Must be at least 21 years of age.
Must have 3 to 5 years working in a kitchen, preparing cold food and salads for counter displays.
Must have job related tools.
Ability to maintain clean personal hygiene.
Ability to work in a team and independently.
Ability to read, write, speak and understand the English language.
The ability to maintain composure in a fast-paced, potentially stressful environment.
Must have the ability to successfully interact with other team members and management.
Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust.
Excellent verbal and written communication skills.
Food Handlers Certification

Nice To Haves

High School Diploma and/or GED preferred.
Knowledge of Sushi dishes is a plus.
Bi-lingual (English/Spanish) is a plus.

Responsibilities

Responsible for vegetables and salads that are displayed and served in the restaurant.
Ensure that the quality and presentation of food products meet company standards.
Work at least one station, maintaining the highest quality in finished product.
Practice proper food handling.
Practice proper knife handling skills.
Use and apply proper kitchen safety procedures and basic cooking skills.
Always keep the workstation clean during service time.
Disinfect and sanitize cutting boards and worktables.
Ensure kitchen and Health Department sanitation requirements are always maintained.
Maintain an open line of communication with Management.
Maintain a positive and professional demeanor during all interactions with guests, fellow team members, and vendors.
Other duties as assigned.