Sous Chef - Cold Kitchen
Core
Oversee cold kitchen (Garde Manger) operations, leading a team in preparing salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines, and other cold dishes for restaurant service, buffets, banquets, and special events.
Role type
Sous Chef – Cold Kitchen (Garde Manger)
Builds
Cold dishes, salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines
Domain
Hospitality / Culinary Arts
Required skills
Garde manger techniques, food presentation, plating, visual aesthetics, team supervision, food safety compliance, inventory management, menu planning, recipe development, production planning
Preferred skills
Luxury hotel experience, international cuisine knowledge, food cost management, banquet coordination, multicultural kitchen experience
Technologies
None stated
Responsibilities
Manage daily cold kitchen operations and workflow, supervise preparation of cold dishes with attention to detail, maintain quality and portion control standards, collaborate on menu planning and recipe development, lead and train kitchen team members, execute daily production plans, ensure timely preparation for service and events, implement food storage and temperature control protocols, monitor food costs and inventory, ensure food safety and hygiene compliance, coordinate with front-of-house and other departments
Seniority
Mid-Senior, hands-on IC