Garde Manger

LARCHMONT YACHT CLUB • Village of Larchmont, NY

5d • $24 - $27 • Onsite

About The Position

Larchmont Yacht Club is seeking a skilled and creative Garde Manger to join our year-round culinary team. Reporting to the Executive Chef and Executive Sous Chef, this position is responsible for preparing and presenting exceptional cold menu items that enhance the member dining experience. The Garde Manger plays a vital role in producing beautifully composed salads, appetizers, charcuterie displays, sandwiches, desserts, and specialty cold preparations while ensuring every dish reflects the Club's high standards for quality, freshness, consistency, and presentation. This position is ideal for culinary professionals who enjoy precision, creativity, and attention to detail while working in a collaborative, fast-paced kitchen. The successful candidate takes pride in producing visually stunning food, embraces teamwork, and is committed to delivering an exceptional dining experience for every member and guest.

Requirements

• Minimum of two years of professional culinary experience, with experience in garde manger or cold food production preferred.
• Strong knife skills and understanding of classical culinary techniques.
• Experience preparing high-quality cold appetizers, composed salads, charcuterie displays, desserts, and banquet presentations.
• Knowledge of food safety, sanitation, HACCP procedures, and proper food handling practices.
• Excellent organizational and time management skills with exceptional attention to detail.
• Ability to work efficiently under pressure while maintaining outstanding quality and presentation.
• Strong work ethic, positive attitude, and commitment to teamwork.
• Excellent communication and interpersonal skills.
• Food Safety or ServSafe Certification required.
• Ability to stand and remain active throughout an entire shift.
• Ability to lift, carry, push, or pull up to 50 pounds.
• Frequent bending, reaching, twisting, and repetitive movement.
• Ability to safely work in refrigerated environments and other fast-paced kitchen conditions.

Nice To Haves

• Culinary degree or certificate preferred but not required.

Responsibilities

• Prepare and present salads, composed appetizers, charcuterie and cheese displays, sandwiches, cold hors d'oeuvres, desserts, dressings, sauces, and specialty cold menu items using standardized recipes and established culinary techniques.
• Produce high-quality cold food items for daily member dining.
• Ensure every plate reflects the Club's standards for presentation, portion consistency, freshness, and culinary excellence.
• Prepare garnishes and decorative elements that enhance the visual appeal of menu items and buffet presentations.
• Assist with seasonal menu changes and specialty presentations as directed by culinary leadership.
• Maintain complete mise en place and prepare all assigned stations for efficient service.
• Properly label, date, rotate, and store food products following FIFO procedures and food safety guidelines.
• Maintain the highest standards of sanitation, organization, and cleanliness throughout each shift.
• Monitor product quality and ensure all ingredients meet the Club's standards before use.
• Assist with receiving deliveries, inventory rotation, and organization of refrigerated storage areas.
• Communicate product shortages, equipment concerns, or operational needs to the Executive Chef and Executive Sous Chef.
• Operate kitchen equipment safely while following all established safety procedures.
• Participate in daily culinary meetings and contribute ideas that improve efficiency, presentation, and overall kitchen operations.
• Work collaboratively with line cooks, culinary team members, and kitchen leadership to ensure seamless execution of daily service and special events.
• Assist other culinary stations as business needs require.
• Maintain a positive, professional attitude while contributing to a respectful and team-oriented kitchen culture.
• Support the training and development of new culinary team members as requested.

Benefits

• Competitive hourly pay of $24.00 to $27.00 based on experience.
• Year-round, full-time employment with one of the nation's premier private yacht clubs.
• Opportunities to work with premium ingredients in a professional scratch kitchen.
• Creative opportunities to produce elegant cold cuisine and visually distinctive presentations.
• Experience supporting upscale member dining.
• A collaborative culinary culture that values craftsmanship, creativity, professionalism, and respect.
• Opportunities for professional growth, skill development, and advancement within the culinary team.
• A beautiful waterfront workplace on Long Island Sound with one of the Northeast's most respected private clubs.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed