Garde Manger FT (809639)
About The Position
The Garde Manger position is a full-time role responsible for managing all cold kitchen production, including composed salads, cold appetizers, charcuterie, and canapés. This role involves preparing and maintaining charcuterie items, producing and plating cold first courses and buffet items according to specifications, and overseeing cold storage organization and rotation. The position also includes designing and executing buffet displays and cold platters, maintaining knife skills, coordinating with the pastry station, monitoring food costs, and collaborating with chefs on menu development and sourcing.
Requirements
- Previous experience working in a luxury hotel
- Demonstrated skills in menu planning, food preparation, cooking, and food service within a restaurant or catering setting.
- Strong knowledge of food handling procedures, safety regulations, and kitchen equipment operation.
- Familiarity with the food industry’s best practices for meal preparation and food safety standards.
- Proven ability to work efficiently under pressure while maintaining attention to detail in a fast-paced environment.
- Excellent knife skills and proficiency in various cooking techniques are preferred.
Nice To Haves
- Experience with catering services or serving large groups is a plus.
Responsibilities
- Manage all cold kitchen production including composed salads, cold appetizers, charcuterie, and canapés
- Prepare and maintain charcuterie items including house-cured meats, terrines, pâtés, rillettes, and forcemeats
- Produce and plate cold first courses and cold buffet items to standard recipe specification and plating diagrams
- Oversee cold storage organization, FIFO rotation, and temperature compliance for garde manger sections
- Design and execute buffet displays, charcuterie boards, and cold platters for banquets and special events
- Maintain all knife skills and cutting standards across station: brunoise, julienne, chiffonade, tourné, and precision vegetable cuts
- Coordinate with the pastry station on composed dessert plating when cross-station collaboration is required
- Monitor and control food costs at the cold station through accurate portioning and waste reduction
- Collaborate with the Sous Chef and Head Chef on cold course menu development and seasonal product sourcing
Benefits
- paid time off
- medical/dental/vision insurance
- 401k
- impressive room discounts across our many properties
- recharge days
- volunteering days
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
