Related Titles:

Garde Manger Reports to:

Executive Chef,Sous Chef Supervises:

No supervisory duties are included in this position.

Classification:

Part time Education and/or Experience High School diploma or GED. At least six months related experience or training. Job Knowledge, Core Competencies and Expectations Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization. Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions)

• Prepare a variety of cold dishes such as salads, appetizers, and desserts according to recipes and guidelines.
• Create visually appealing presentations of food items for customers or guests.
• Maintain a clean and organized pantry station, ensuring all food preparation areas and equipment are properly cleaned, sanitized and stored.
• Work closely with other members of the culinary team to ensure that all dishes are prepared efficiently and in a timely manner.
• Manage food inventory and costs by monitoring food waste, utilizing new food storage techniques and ensuring stock is properly rotated on a timely basis.
• Collaborate with other chefs and kitchen staff to ensure that dishes are prepared correctly and in a timely manner.
• Keep up to date with new culinary trends and techniques, especially those that are relevant to pantry-cooking or cold dishes, and implement new ideas or techniques where appropriate.

Job Tasks/Duties Prepares meats, seafood, vegetables and other items required for line and special function purposes as assigned. Carefully follows club's standard recipes when pre-preparing and preparing all items. Properly assembles all tools and utensils needed to accomplish job duties. Prepares or assists in preparing employee meals. Assists with preparation of other food products in other kitchen areas as directed by immediate supervisor. Uses food preparation equipment according to manufacturers' instructions. Returns unused food products to proper storage areas. Uses safe and sanitary food handling procedures including those relating to personal hygiene. Maintains and cleans work station and equipment. Disposes of trash and food-preparation waste at the end of shift. Returns soiled food preparation utensils and other small wares to the proper areas. Makes recommendations for the maintenance, repair and upkeep of the sauté area and equipment. Attends staff meetings and offers suggestions for improvements. Performs other appropriate tasks assigned by supervisor. AM and PM positions available

Job Type:

Part-time Pay:

$17.00 - $19.00 per hour

Benefits:

Flexible schedule

Shift:

Day shift Evening shift

Work Location:

In person