Head Culinary Garde Manger (FT)

Grand Traverse Resort and Spa•Acme, MI

About The Position

The Head Garde Manger Chef is responsible for the production of all cold foods and specialties for banquets and outlets. Additionally, the Head Garde Manger Chef is responsible for assisting the Banquet Chef with all aspects of the banquets operation as needed, and acts as Banquet Chef and Banquet Sous Chef in their absence. The Head Garde Manger Chef reports directly to the Banquet Chef.

Requirements

Minimum two years in high volume Garde-Manager production
Secondary education preferred
Ability to write reports, business correspondence, and procedure manuals
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail
Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Grand Traverse Resort and Spa
Ability to manage change effectively
Provide leadership to position Resort to achieve its vision
Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles
Clear concise written and verbal communication skills
Build morale and spirit
Instill a guest service attitude in all employees
Instill a "can-do" attitude in all employees
Excellent time management skills
Follow, support and enforce company policies and procedures
Excellent problem resolution skills
Assume responsibility and accountability for self and employees
Ability to quickly evaluate alternatives and decide on a plan of action
Think creatively
Basic computer knowledge and be Word and Excel proficient
Ability to organize and execute multiple style and location banquets simultaneously
Regularly required to stand, walk, talk or hear, listen, taste and smell
Must be able to stand for long period of time; frequently required to sit
Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves
Requires the ability to interact with people beyond giving and receiving instructions
Must be adaptable to performing under stress when confronted with an emergency
Must be able to effectively handle stressful and compromising situations while remaining focused and professional
Must be able to deal with difficult people without losing perspective
Must be able to work productively under strict time restraints with variable deadlines
Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space. Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours including days, evenings, weekends and holidays.
Native American Preference will apply. Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.

Responsibilities

Planning, assigning, and directing work.
Appraising performance, rewarding and disciplining employees.
Addressing and resolving problems.
Assisting the Banquet Chef with the overall food & labor cost of the department.
Carries out production while watching portion and quality control.
Consults with Banquet Chef, Sous Chef & Banquet Capitan manager on menus and changes.
Supervises the preparation of all banquet cold foods
In charge of kitchen when Banquet Chef and Sous Chef are not available.
Taste and evaluate foods for freshness and quality.
Responsible for cooperativeness with other and all employees.
Responsible for all prepared cold foods & delivered in a timely basis.
Responsible to see all employees finish all assigned work Complete all assignments requested of you.
Maintain a high standard of sanitation and safety.
Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items.
Must follow proper grooming and dress standards set forth by the Employee Handbook.
Responsible for cleaning and sanitation of own area.
Maintain open line of communication with Banquet Chef