Garde Manager

REPORTS TO:

Sous Chef
KEY RELATIONSHIPS:
Kitchen Staff, Stewarding Staff, F&B Staff

**** MUST BE AVAILABLE TO WORK SUNDAYS****

A Garde Manger, or pantry chef, is responsible for preparing, presenting, and managing cold foods, including salads, charcuterie, and buffet displays, while overseeing cold kitchen operations and maintaining food safety standards.

• Cold Food Preparation: Prepare and maintain cold foods such as salads, cold cuts, fruits, cheeses, terrines, and hors d’oeuvres according to recipes and presentation standards
• Charcuterie and Specialty Items: Produce charcuterie boards, composed salads, cold appetizers, and cheese programs, ensuring precision in knife work and plating aesthetics
• Buffet and Display Management: Assemble visually appealing buffet items and display platters for banquets and events, maintaining consistency and quality
• Inventory and Storage: Monitor cold storage areas, maintain proper food stock levels, and ensure all items are stored at correct temperatures
• Sanitation and Safety: Maintain hygiene and sanitation standards in the cold kitchen, ensuring compliance with health regulations.
• Team Leadership: Supervise and train kitchen staff, coordinate with other culinary team members, and communicate effectively to ensure smooth operations
• Menu Development: Assist in creating seasonal or specialty cold dishes, including hors d’oeuvres and charcuterie plates, contributing to menu innovation.

• Technical
  
  Skills:
  
  Expertise in knife skills, cold food preparation, charcuterie techniques, and plating aesthetics
• Soft Skills: Strong organizational, time management, and problem-solving abilities; ability to work under pressure; teamwork and leadership skills; effective communication
• Physical Requirements: Ability to stand for long periods, lift heavy items, and work in a fast-paced kitchen environment

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners
• The noise level in the work environment is usually loud
• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell
• The employee frequently is required to walk

• Minimum 1 years’ experience in high volume or upscale kitchens
• Culinary degree from accredited school or university
• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills