Line Cook/ Garde Manger- Seasonal
About The Position
Larchmont Yacht Club is seeking a skilled and motivated Seasonal Line Cook / Garde Manger to join our culinary team for the spring and summer season. This position prepares both hot and cold menu items while supporting multiple dining outlets, banquet operations, and special events throughout one of the busiest seasons of the year. Working alongside an experienced culinary leadership team, you will help execute a diverse menu featuring member dining, waterfront service, weddings, regattas, and private events. Success in this role requires strong technical skills, attention to detail, organization, and the ability to perform consistently in a high-volume kitchen. This position is ideal for experienced cooks, banquet professionals, culinary school graduates, and hospitality professionals looking to further develop their skills in a respected private club environment.
Requirements
- Minimum of two years of experience as a line cook, garde manger, banquet cook, or similar culinary position.
- Strong knife skills and understanding of classical cooking techniques.
- Ability to work efficiently under pressure while maintaining quality and consistency.
- Excellent organizational and communication 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.
- Comfortable working in hot, humid, and fast-paced kitchen environments.
Nice To Haves
- Culinary degree or certificate preferred but not required.
- Experience working in high-volume restaurants, catering operations, hotels, resorts, or private clubs preferred.
Responsibilities
- Prepare and cook meats, seafood, poultry, vegetables, sauces, and other hot menu items using standardized recipes and culinary techniques.
- Execute à la carte, banquet, and special event service with consistency, accuracy, and attention to detail.
- Maintain complete mise en place throughout each shift.
- Support outdoor dining venues, private events, weddings, regattas, and seasonal Club functions.
- Ensure all food is prepared and presented according to Club quality standards.
- Prepare and plate salads, cold appetizers, composed plates, dressings, charcuterie displays, sandwiches, and specialty cold items.
- Maintain exceptional presentation, consistency, and portion control.
- Execute high-volume cold food production for member dining and catered events.
- Properly rotate, label, date, and store all food products according to food safety standards.
- Maintain a clean, organized, and sanitary workstation throughout each shift.
- Follow all state and local food safety regulations and Club sanitation standards.
- Communicate inventory needs and product shortages to the Executive Chef or Sous Chef.
- Assist with kitchen setup, breakdown, and daily closing responsibilities.
- Participate in team meetings and contribute ideas that improve kitchen operations and workflow.
- Operate kitchen equipment safely and report maintenance concerns promptly.
- Assist other kitchen stations whenever business demands require.
Benefits
- Competitive Hourly Rate
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
