Executive Chef (Gardemanger)
Core
Oversee daily operations of the Garde Manger, casual dining outlets, portable food stations, and Banquet events (cold food) at a resort.
Role type
Executive Chef (Garde Manger)
Builds
Cold food products for dining outlets, portable stations, and banquet events
Domain
Hospitality / Food Service
Required skills
Budgeting and forecasting, Staff scheduling and management, Inventory control, Quality assurance, Union agreement knowledge, Guest relations, Cashiering, Data analysis
Preferred skills
Beverage operations knowledge, Training and counseling, Emergency response, Computer system proficiency
Technologies
Computer systems for scheduling and data input
Responsibilities
Monitor ordering to meet budgeted numbers, Oversee work performance of sous chef and hourly team, Review staff schedules, Ensure product quality and standards, Handle customer complaints, Analyze reports for forecasts and budgets, Schedule staff to maintain coverage and control payroll costs, Maintain inventory of supplies
Seniority
Senior, hands-on IC
