Cook II Garde Manger
Core
Prepares and plates cold foods, manages raw food storage, and ensures timely service in a high-volume hotel garde manger station.
Role type
Culinary IC (Garde Manger)
Builds
Cold appetizers, salads, and plated items for hotel guests
Domain
Hospitality / Culinary
Deliverable
product features
Required skills
Cold food preparation, portion control, food sanitation, kitchen equipment operation, inventory rotation, plating/presentation
Preferred skills
Upscale hotel cooking experience, culinary certification
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Sets up and organizes work area with supplies; receives and inspects food products; prepares and stores raw food; follows standardized recipes; plates cold foods; monitors finished product; adheres to sanitation standards; cleans and sanitizes work surfaces; operates kitchen equipment safely; closes and secures kitchen at shift end
Seniority
Mid-level, hands-on IC