Cold Cook

Description

JOB DESCRIPTION

COLD COOK – NEW YORK

Reports To: Executive Chef, Sous Chef, and Chef(s) on Duty

Department: Culinary (Back of House)

Classification: Variable Hour, Non-Exempt

Status: Full-Time / Part-Time (as scheduled) / Variable Hour, Non-Exempt

Pay Range: $22 per hour

At Bagatelle, every plate reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant spirit of the French Riviera. Our kitchen is built on passion, precision, teamwork, and an uncompromising commitment to quality.

The Cold Cook (Garde Manger) is responsible for the preparation and execution of Bagatelle's cold station program—salads, appetizers, crudos, charcuterie, and other cold preparations with consistency, accuracy, and attention to detail. This is a hands-on production role that prepares cold menu items to established recipes, plating guides, and presentation standards under the direction of the Sous Chef and Executive Chef, while maintaining the cold-chain, cleanliness, and food safety standards that define the cold kitchen.

The role is focused on precise, reliable execution rather than supervisory responsibility. The ideal candidate is passionate about cooking, has a refined eye for presentation, thrives in a fast-paced environment, and is committed to delivering exceptional food experiences for every guest.

Cold Station Production & Execution

• Prepare salads, appetizers, crudos, charcuterie, dressings, and other cold menu items according to Bagatelle recipes, portion specifications, plating guides, and presentation standards.
• Execute daily production lists and prep assignments provided by the Sous Chef or Executive Chef.
• Maintain consistency in presentation, flavor profiles, portioning, and overall cold-item standards with every plate.
• Prepare items fresh and in line with service demand and assigned production schedules.
• Execute service with consistency, urgency, and attention to detail; support other stations as business demands require.
• Maintain expert knowledge of all cold menu items, ingredients, allergens, preparation methods, and plating standards.

Quality & Consistency

• Follow documented recipes, plating guides, and preparation standards precisely for every item produced.
• Conduct self-checks during prep and service to ensure all cold items meet Bagatelle's quality, presentation, and timing expectations.
• Taste, evaluate, and inspect products throughout production to ensure freshness and consistency.
• Flag quality or consistency issues to kitchen leadership promptly and assist with corrections.
• Maintain appropriate portion control and actively control and limit waste.

Food Safety & Cold Chain Management

• Maintain proper cold-holding temperatures and First-In, First-Out (FIFO) rotation for all cold station ingredients and prepared items.
• Follow all NYC Department of Health regulations, HACCP cold food safety standards, and company sanitation procedures at all times.
• Monitor and log refrigeration temperatures as required by department procedures and report any deviations immediately.
• Properly label, date, and store all products; prevent cross-contamination and cross-contact, with particular attention to raw proteins, seafood, and allergens.
• Immediately inform the Chef on Duty of any DOH, OSHA, or workplace safety concern or violation.

Kitchen Operations

• Complete opening, closing, and prep checklists as assigned, timely and thoroughly, in accordance with department standards.
• Set up, clean, and fully stock the cold station by the start of each shift and maintain organized, clean, and efficient workstations and storage areas throughout service.
• Monitor ingredient par levels at the cold station and communicate replenishment needs to kitchen leadership.
• Assist with…