Garde Manger/Prep Cook
About The Position
Royal Palm Yacht & Country Club is seeking a talented and passionate Garde Manger to join its culinary team at Harbor Grille, an upscale-casual dinner restaurant. The role contributes to a high-quality sushi program in a private club environment focused on exceptional food, service, and member experiences. The Garde Manger accurately and efficiently prepares food to the Executive Chef’s exact specifications for members and their guests. The position prepares and cooks food in an à la carte environment, with banquet cooking as needed, and is responsible for product quality, proper preparation and presentation, maintaining an adequately stocked station, and keeping the work area and equipment sanitary. The role also requires handling, storing, rotating, labeling, and dating food products, coordinating timing with other line cooks, and completing additional tasks as requested by the Executive Chef or Sous Chef.
Requirements
- At least 2 years of cooking experience in a high-volume restaurant.
- Ability to multitask and remain calm and focused in a fast-paced environment.
- Ability to understand, interpret, and follow oral and written instructions in English.
- Excellent knife skills; must possess own knives.
- Food Handler Certified.
- Ability to lift and move up to 50 lbs.
- Frequent standing, walking, reaching, bending, turning, and stooping; ability to stand and work on feet for several hours at a time.
- Normal vision and hearing ranges required.
- Ability to work a variable schedule, including nights, weekends, and holidays.
Nice To Haves
- Experience in a private club, hotel, or resort setting.
- Culinary degree.
Responsibilities
- Prepare and cook food to order in an à la carte environment; perform banquet cooking as needed.
- Follow recipes and specifications for food preparation, plate presentation, and garnish setup.
- Take responsibility for the quality of products served.
- Stock and maintain sufficient food product levels at the line station for smooth service.
- Maintain a clean and sanitary workstation, kitchen equipment, and utensils.
- Handle, store, and rotate products properly; label and date all food items.
- Know and follow the Club’s standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
- Coordinate with other line cooks to ensure correct timing of food items.
- Perform additional tasks as requested by the Executive Chef or Sous Chef.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
