Gardea Manger Kitchen Position

Garde Manger Job Description Position Title:

Garde Manger Reports To:

Executive Chef /

Sous Chef Position Summary:

The Garde Manger is responsible for the preparation, presentation, and quality of all cold food items, including salads, appetizers, charcuterie boards, cold sauces, desserts, and specialty displays. This role requires strong attention to detail, creativity, organization, and adherence to food safety standards to ensure exceptional guest experiences. Key Responsibilities Prepare and plate cold appetizers, salads, charcuterie boards, and other garde manger menu items. Maintain consistent food quality, presentation, and portion control standards. Ensure freshness and proper storage of all ingredients and prepared foods. Assist with banquet, catering, and special event food preparation as needed. Follow recipes, production sheets, and chef instructions accurately. Monitor inventory levels and communicate ordering needs to management. Maintain a clean, organized, and sanitary workstation in accordance with health department regulations. Properly label, date, and rotate products using FIFO (First In, First Out) procedures. Collaborate with kitchen staff to ensure timely service during meal periods. Assist with menu development and seasonal specials when requested. Qualifications Previous culinary experience preferred, particularly in cold food preparation. Knowledge of food safety and sanitation practices. Strong knife skills and attention to detail. Ability to work efficiently in a fast-paced environment. Excellent organizational and time-management skills are a must. Ability to stand for extended periods and lift up to 50 pounds. Culinary school training is a plus but not required. Skills & Competencies Creativity in food presentation Attention to detail Teamwork and communication Multitasking ability Dependability and professionalism Commitment to quality and guest satisfaction Work Environment Evenings, weekends, holidays, and special events may be required Exposure to hot, cold, and wet conditions common in food service operations

Pay:

$19.00 - $22.00 per hour

Benefits:

Employee discount

Work Location:

In person