Garde Manger Chef

About the Role

The Garde Manger Chef will oversee various preparations within the cold kitchen and direct the garde manger staff to ensure quality product and adherence to standard recipes, guidelines, and standards set by the Executive Chef.

Position Responsibilities

• Comprehensive knowledge of cold food preparations including salads, hors d'œuvres, appetizers, canapés, pâtés, charcuterie, cheeses and terrines.
• Must have knowledge of proper seasoning, poaching, simmering, searing, roasting, frying, curing, drying, smoking, pickling and marinating.
• Order quality and quantity of required food products
• Able to read, convert recipes according to production requirements
• Acquired knowledge of sanitation according to state and federal guidelines
• Work efficiently and accurately in operating mode
• Knowledge of food science and chemistry in volume application
• Thorough knowledge of Safety and OSHA guidelines
• Develop production schedule, pars according to outlet projections
• Follow and maintain documentation according to all HACCP guidelines
• Maintain a positive work environment
• Set up HACCP flow chart (built into recipe)
• Inspect the end product in outlets; communicate with outlet chefs regarding quality issues
• Have the ability to conceptualize and prepare food presentations for buffets, a' la carte and banquet operations
• Train staff according to approved photo and/or written specifications and recipes
• Ability to prepare food and labor cost budgets
• Follow and adhere to all company and Departmental safety guidelines
• Create decorative elements of buffet presentations, and centerpieces both edible and non-edible.
• Attending BEO meetings and maintaining communication with banquet director and chef.
• Working with player development and players lounge chef to create and coordinate contemporary menu offerings and themed based events.
• Work with production chef to develop menu offerings for employee dining that are fresh, well-seasoned, consistent, and cost effective.

Essential Functions

• Continuous standing, walking for long periods; at times, temperature approximately 55°F
• Periodically pushing and pulling heavy carts and lifting products in proper storage areas
• Ability to work in contrasting hot and cold areas
• Tasting food and evaluating quality points at each stage of preparation
• Must be detail oriented
• Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours
• Repetitive heavy lifting
• Knowledge of proper rotation and storage of raw and cooked food products
• Acquire thorough knowledge of the Cook Chill system and its mechanical components
• Ability to develop and scale up recipes in direct proportion
• Must be able to read, write and have understanding of English
• Communicate with end users on quality issues
• Acquire computer skills and knowledge of software applications
• Must be able to lift/push/pull up to 100 pounds

Requirements

What’s Required

• Minimum five years cooking with three years in a managerial or supervisory position
• HACCP and Serv Safe certified
• Experience in high volume production and banquets preferred

Benefits

• Free meal on shift
• Training & Development
• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k,)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off