Lead Garde Manger

Paula LeDuc•Emeryville, CA

2d•$25 - $26

About The Position

The Lead Garde Manger supports the Culinary Production Teams’ efforts by being directly responsible for table production, training, standardization, quality control and safe work practices. Participate in the daily kitchen stand up meeting Coordinate with Purchasing department at the end of the day to ensure the correct product will be available for production the next day. Oversee all table specific food production to Paula LeDuc Fine Catering and Events standards. Assist in generating daily prep lists. Assign responsibilities to table staff. Assist with recipe testing as needed. Work with Chef de Cuisine to develop new recipes and correct existing recipes. Train all table staff on table specific menu production. Ensure all table staff is trained in proper safety and sanitation, knife handling and the use of equipment such as mandolins, meat slicers and steamers. Train staff on proper labeling and dating of product. Inform the Executive Sous Chef and Production Sous Chef of strengths or opportunities among staff. Support the efforts of the Executive Sous Chef in coordinating all training activities. Insist on personal cleanliness and proper deportment of all culinary staff. Ensure adherence to established safety, sanitation and accident prevention principles. Take extra care to prevent the use of contaminated products in any process of food preparation. Prevent employees who are ill or suffering from an infection from taking part in the preparation or handling of food. Assist with monthly inventory, staff meal production, other tables and pack-out as needed.

Requirements

Must possess and exhibit advanced understanding of recipe reading, scaling and execution
Must possess and exhibit basic sauce preparation, butchery, vegetable preparation and cooking techniques
Must possess and exhibit a knowledge of various ethnic foods including sushi, dumplings, empanadas and ravioli
Be able to communicate and understand the predominant language(s) of your work area which in this case is English
Be able to lead a team of 4 – 8 cooks inspiring teamwork and a high culinary standard
Be able to coordinate a number of activities with multiple components requiring independent follow through and attention to detail
Be highly organized and detail oriented
Communication and interpersonal skills necessary to interact with management and staff at all levels
Possess excellent basic math skills

Nice To Haves

Fluency in Spanish is valued but not required

Responsibilities

Participate in the daily kitchen stand up meeting
Coordinate with Purchasing department at the end of the day to ensure the correct product will be available for production the next day
Oversee all table specific food production to Paula LeDuc Fine Catering and Events standards
Assist in generating daily prep lists
Assign responsibilities to table staff
Assist with recipe testing as needed
Work with Chef de Cuisine to develop new recipes and correct existing recipes
Train all table staff on table specific menu production
Ensure all table staff is trained in proper safety and sanitation, knife handling and the use of equipment such as mandolins, meat slicers and steamers
Train staff on proper labeling and dating of product
Inform the Executive Sous Chef and Production Sous Chef of strengths or opportunities among staff
Support the efforts of the Executive Sous Chef in coordinating all training activities
Insist on personal cleanliness and proper deportment of all culinary staff
Ensure adherence to established safety, sanitation and accident prevention principles
Take extra care to prevent the use of contaminated products in any process of food preparation
Prevent employees who are ill or suffering from an infection from taking part in the preparation or handling of food
Assist with monthly inventory, staff meal production, other tables and pack-out as needed