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.

Key Responsibilities

• 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.

Required Skills and Qualifications

• 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 

Work 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

Preferred:
• 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

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.

Key Responsibilities

• 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.

Required Skills and Qualifications

• 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 

Work 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

Preferred:
• 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