Chef de Garde

Job description The Garde Manger/Pantry/Salad Department Chef at Augusta Country Club will skillfully prepare exceptional food for our members and their guests for a la carte dining, special events, and private functions. This is a full-time (35-40 hours per week on average) position. Experience is required; experience in a private club or resort setting is a plus.

Essential Duties :

In charge and responsible but not limited to cold foods, chilled soups, fruit platters, composed salads, pates, terrines, salad dressings, sushi, charcuterie boards, cheeses and poached whole fish displays. Be able to assist with breakfast, lunch and dinner production in the banquet kitchen Be able to assist with breakfast, lunch and dinner a la cart menu in the restaurant Be able to portion fish, poultry and seafood Be able to prepare sauces, salsas, relishes and chutneys Be able to re-stock station for the next day Be able to requisition food for station Breakdown and clean station Clean and sanitize working area

Qualifications :

A minimum of 3 years of similar experience in a professional kitchen or a college degree in Culinary Arts. Drug Free Employer - Must pass drug test. Must pass background check. Equal Opportunity Employer Chef de Garde 3.7 3.7 out of 5 stars 655 Milledge Road, Augusta, GA 30904 Full-time Augusta Country Club 25 reviews Full-time Job description The Garde Manger/Pantry/Salad Department Chef at Augusta Country Club will skillfully prepare exceptional food for our members and their guests for a la carte dining, special events, and private functions. This is a full-time (35-40 hours per week on average) position. Experience is required; experience in a private club or resort setting is a plus.

Essential Duties :

In charge and responsible but not limited to cold foods, chilled soups, fruit platters, composed salads, pates, terrines, salad dressings, sushi, charcuterie boards, cheeses and poached whole fish displays. Be able to assist with breakfast, lunch and dinner production in the banquet kitchen Be able to assist with breakfast, lunch and dinner a la cart menu in the restaurant Be able to portion fish, poultry and seafood Be able to prepare sauces, salsas, relishes and chutneys Be able to re-stock station for the next day Be able to requisition food for station Breakdown and clean station Clean and sanitize working area

Qualifications :

A minimum of 3 years of similar experience in a professional kitchen or a college degree in Culinary Arts. Drug Free Employer - Must pass drug test. Must pass background check. Equal Opportunity Employer