Garde Manger Cook III
Core
Oversees preparation and production of all cold food items, supervising pantry/prep personnel and ensuring high-quality ingredients and presentation standards.
Role type
Senior culinary cook (cold food specialist)
Builds
Cold menu items, appetizers, salads, and garnishes for hotel guests and events
Domain
Hospitality / Culinary Arts
Deliverable
product features
Required skills
Cold food preparation, inventory rotation, recipe adherence, equipment operation, team supervision, sanitation compliance
Preferred skills
Post-secondary culinary training, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders
Responsibilities
Supervise pantry/prep personnel, inspect and rotate food products, prepare and store raw food items, monitor plating presentation, maintain work area cleanliness and safety, complete closing side work
Seniority
Mid-level, hands-on IC