Position Overview:

The Garde Manger is responsible for the preparation, execution, and presentation of high-quality cold food items, including salads, appetizers, cold platters, sandwiches, dressings, and other assigned menu items. This role requires strong culinary skills, attention to detail, creativity, and the ability to work efficiently in a fast-paced environment while maintaining the Club's high standards for quality, consistency, presentation, and cleanliness. Key Responsibilities

• Prepare and execute cold menu items with accuracy, consistency, and attention to detail.
• Prepare salads, appetizers, sandwiches, cold platters, dressings, sauces, garnishes, and other garde manger items according to established recipes and presentation standards.
• Prepare and portion ingredients for daily service, including fruits, vegetables, cheeses, proteins, and other cold food items.
• Maintain effective timing and communication during service to ensure efficient ticket execution.
• Follow standardized recipes while maintaining quality, portion control, and presentation standards.
• Ensure all food items are fresh, properly prepared, and visually appealing.
• Taste, evaluate, and adjust food preparation to meet quality expectations.
• Set up, stock, and maintain the assigned station to ensure operational efficiency.
• Prepare mise en place and complete daily prep assignments in a timely manner.
• Ensure proper food handling, storage, labeling, dating, and rotation in accordance with FIFO standards.
• Monitor product quality and communicate any shortages, quality concerns, or equipment issues to the Executive Chef or Sous Chef.
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Complete thorough station breakdown and cleaning at the end of each shift.
• Assist with banquet preparation and execution for special events as needed.
• Communicate clearly and professionally with chefs, team members, and front-of-house staff.
• Adhere to all health, safety, and sanitation standards.
• Maintain a professional demeanor consistent with Club standards.
• Perform additional duties as assigned by the Executive Chef or Sous Chef. Required Qualifications
• Minimum of 1-2 years of experience as a garde manger, cold kitchen, or line cook role in a high-volume kitchen environment.
• Strong knowledge of cooking techniques and food preparation methods.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong knife skills and ability to manage a station independently.
• Attention to detail with a focus on quality and presentation.
• Ability to follow recipes and maintain consistency in execution.
• Strong communication skills in English (verbal and written).
• Team-oriented mindset with a professional attitude.
• Ability to work flexible hours, including evenings, weekends, and holidays. Preferred Qualifications
• Experience in a private club, fine dining, or upscale restaurant environment.
• Culinary school training or degree.
• Food Handler Certification or equivalent.