Sous Chef, Garde Manger
Core
Lead the Garde Manger kitchen operations, managing cold food production, inventory, and staffing for a full-service resort hotel.
Role type
Senior Sous Chef (Garde Manger)
Builds
Cold appetizers, salads, and specialty items for hotel restaurants and events
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Cold food preparation techniques, kitchen staff management, inventory control, sanitation compliance, labor cost management, menu execution, equipment maintenance oversight, team training and coaching
Preferred skills
ACF Sous Chef certification, culinary degree, experience in upscale hotel environments
Technologies
Commercial kitchen equipment, inventory management systems
Responsibilities
Supervise opening and closing operations, ensure adherence to standardized recipes and portion control, manage raw ingredient ordering and storage, train and evaluate departmental team members, monitor food safety and sanitation standards, control daily labor costs
Seniority
Senior, hands-on IC with supervisory duties