Overview The Lead Garde Manger is responsible for the preparation, cooking, presentation, and quality of cold food items and other culinary products for members, guests, and event attendees at the SoFi Center for each TGL season and year-round private events. This position is responsible for preparing a variety of salads, charcuterie, hors d'oeuvres, cold appetizers, pâtés, terrines, plated items, and other menu components while maintaining high standards for food quality, presentation, sanitation, and service. The Garde Manger works closely with the Executive Chef and other culinary team members to execute menus, banquets, buffets, special events, and daily food production. The ideal candidate is detail-oriented, organized, creative, and able to work efficiently in a fast-paced culinary environment while consistently following recipes, food safety procedures, and established quality standards. This role pays an hourly rate of $24.00 - $27.00.

Benefits for Part-Time roles:

401(k) Savings Plan, 401(k) matching. This position will remain open until November 27, 2026. Responsibilities Prepare ingredients for cooking, including washing, peeling, cutting, chopping, portioning, weighing, measuring, and mixing ingredients. Prepare and present a variety of high-quality cold food items, including salads, charcuterie, hors d'oeuvres, cold appetizers, and plated dishes. Prepare cold foods and other assigned menu items with consistent quality and presentation. Assist with the preparation and execution of buffets, food stations, banquets, receptions, and special events. Collaborate with the Executive Chef and culinary team on seasonal menus, special event offerings, and other culinary initiatives. Work collaboratively with culinary and service staff to ensure timely, accurate, and efficient food production and service. Assist in training and mentoring junior culinary staff in food preparation, Garde Manger techniques, sanitation, and established kitchen procedures. Communicate food quality, inventory, equipment, or operational concerns to the appropriate culinary leadership. Maintain appropriate levels of mise en place and ensure food products are prepared and available for service in a timely manner. Portion and serve food using appropriate serving utensils and receptacles while maintaining established portion and presentation standards. Assist with plating and presentation of food items for individual service, buffets, banquets, and special events. Maintain proper storage, labeling, dating, rotation, and organization of food products. Maintain a clean, organized, and sanitary workstation throughout the shift. Wash, sanitize, and disinfect kitchen areas, work surfaces, tables, tools, knives, utensils, and equipment. Qualifications High school diploma or equivalent preferred. Previous culinary, restaurant, hotel, catering, banquet, or food service experience is preferred. Previous experience in Garde Manger or cold food preparation is preferred. Knowledge of basic food preparation, cooking techniques, knife skills, and food presentation. Ability to read and follow recipes, production guides, and food preparation checklists. Knowledge of proper food handling, sanitation, and temperature control procedures. Strong attention to detail and commitment to food quality and presentation. Ability to work effectively as part of a culinary team in a fast-paced environment. Ability to communicate effectively with culinary leadership and team members. Ability to prioritize multiple tasks and maintain production timelines. Food Handler certification is required or must be obtained within the required timeframe.