PT Garde Supervisor – Raymond James Stadium
Core
Lead cook responsible for overseeing the preparation, presentation, and management of cold dishes including salads, charcuterie, appetizers, and dressings in a stadium kitchen.
Role type
Lead Garde Manger (Cold Kitchen Station)
Builds
Cold food items for stadium concessions, suites, and premium areas
Domain
Sports venue hospitality / Culinary
Deliverable
product features
Required skills
Cold food preparation, charcuterie techniques, food safety and sanitation, inventory management, team leadership, menu development, dietary restriction accommodation
Preferred skills
Creative plating, recipe development, training junior staff
Technologies
None
Responsibilities
Prepare cold salads, garnishes, dressings, appetizers, and charcuterie; oversee the cold kitchen station operations; ensure food safety and sanitation standards; manage inventory and reduce waste; collaborate with executive chef and line cooks; train junior staff; customize dishes for dietary restrictions.
Seniority
Lead Cook