Garde Manger

North Ridge Country Club Inc•Raleigh, NC

17h•Onsite

About The Position

North Ridge Country is a private club providing its members with exceptional dining experiences in a multiple dining outlet. The Garde Manger is responsible for the preparation, production, presentation, and quality of cold food items served throughout the Club’s dining outlets, banquets, special events, and other culinary operations. This position plays an important role in creating an exceptional member and guest experience by ensuring that all food is prepared with consistency, attention to detail, proper sanitation, and the high standards of presentation expected at North Ridge Country Club. The Garde Manger works closely with the Executive Chef, Sous Chefs, and other members of the culinary team to coordinate daily production, banquet requirements, special events, and member dining needs. This position requires strong organizational skills, culinary technique, creativity, and the ability to maintain quality in a fast-paced hospitality environment.

Requirements

Previous culinary experience in a restaurant, hotel, resort, country club, banquet, or similar hospitality environment preferred.
Previous experience with garde manger, pantry, banquet preparation, or cold-food production strongly preferred.
Working knowledge of food preparation techniques, knife skills, sanitation standards, and proper food handling.
Ability to read and follow recipes, production sheets, banquet event orders, and verbal instructions.
Strong attention to detail and commitment to food quality and presentation.
Ability to organize and prioritize multiple production requirements.
Ability to work independently while functioning effectively as part of a culinary team.
Ability to communicate professionally with coworkers, supervisors, and other departments.
Must be dependable and able to work a flexible schedule based on Club operations.
High school diploma or equivalent preferred.
Culinary school education or formal culinary training is a plus but is not required with appropriate experience.
Food safety certification preferred or must be obtained as required by the Club.
Stand and walk for extended periods.
Bend, reach, stoop, push, pull, and perform repetitive movements.
Use knives and commercial kitchen equipment safely.
Lift, carry, push, or move food products, equipment, and supplies weighing up to approximately 50 pounds.
Work in refrigerated areas and in environments with varying temperatures.

Nice To Haves

Previous culinary experience in a restaurant, hotel, resort, country club, banquet, or similar hospitality environment.
Previous experience with garde manger, pantry, banquet preparation, or cold-food production.
Culinary school education or formal culinary training.
Food safety certification.

Responsibilities

Prepare and execute cold food items according to established recipes, specifications, portion standards, and presentation guidelines.
Prepare salads, dressings, cold appetizers, sandwiches, canapés, hors d'oeuvres, cold sauces, fruit and vegetable displays, cheese and charcuterie presentations, and other cold food items as assigned.
Support banquet and special-event production, including buffets, receptions, member events, tournaments, holiday functions, and private events.
Produce visually appealing platters, displays, and presentations appropriate for a private club environment.
Maintain consistency in flavor, portion size, appearance, freshness, and overall food quality.
Review banquet event orders, production sheets, menus, and daily assignments to ensure appropriate preparation and timing.
Coordinate production with other culinary stations to ensure food is prepared and available according to service schedules.
Assist with special dietary requests and allergy-sensitive preparation as directed by culinary leadership.
Properly label, date, rotate, store, and protect all food products.
Monitor product quality and immediately communicate concerns regarding freshness, preparation, or presentation to culinary leadership.
Maintain a clean, organized, properly stocked, and service-ready work area throughout each shift.
Anticipate production needs based on reservations, banquet counts, event schedules, historical usage, and direction from culinary leadership.
Communicate product shortages, equipment concerns, or operational needs promptly.
Minimize food waste through proper preparation, portioning, storage, rotation, and utilization of products.
Maintain appropriate par levels and notify culinary leadership when additional product is required.
Assist other culinary stations and team members when operational needs require additional support.
Follow all Club food safety, sanitation, and workplace safety procedures.
Maintain proper food temperatures and follow established procedures for cooling, storage, reheating, and service.
Prevent cross-contamination and follow appropriate procedures when preparing food for guests with allergies or dietary restrictions.
Keep equipment, utensils, refrigeration, preparation surfaces, and storage areas clean and sanitary.
Properly use, clean, and maintain knives, slicers, food processors, refrigeration equipment, and other kitchen equipment.
Immediately report unsafe conditions, equipment concerns, injuries, or food safety issues to management.
Follow all applicable local, state, and federal food safety requirements.
Work cooperatively and professionally with culinary, food and beverage, banquet, and other Club departments.
Communicate effectively with culinary leadership regarding production status, special requests, shortages, and service needs.
Demonstrate flexibility in responding to changing business levels, menu requirements, and event needs.
Support the training and development of culinary team members when requested by the Executive Chef or Sous Chef.
Maintain a professional appearance, positive attitude, and respectful demeanor at all times.
Demonstrate a sense of urgency while maintaining accuracy, quality, and attention to detail.
Protect the privacy of members, guests, and Club information.
Perform other duties as assigned to support the successful operation of the Culinary Department and the Club.