Job Description

Key Responsibilities

Culinary Preparation & Execution

Prepare and execute all items originating from the cold station, including appetizers, hors d'oeuvres, canapes, and cold soups, ensuring consistency and adherence to standardized recipes. Master the production of all fresh salads, dressings, and vinaigrettes, including composed and tossed varieties. Lead the preparation of charcuterie items, including pates, terrines, galantines, and specialized cured meats. Handle and prepare fresh seafood (e.g., shucking oysters, preparing ceviche, peeling shrimp) according to the highest standards. Execute intricate vegetable and fruit garnishes, and maintain the aesthetic quality and presentation standards of all cold dishes.

Station Management & Organization

Organize and manage the Garde Manger station, ensuring all mise en place is prepped, labeled, stored, and rotated efficiently before and during service. Monitor and maintain the inventory of all cold station ingredients, placing timely orders to prevent shortages or waste. Ensure the highest standards of sanitation, cleanliness, and organization are maintained in the cold kitchen area at all times, strictly following FIFO (First-In, First-Out) procedures. Conduct daily temperature checks and monitor storage conditions for all perishable cold items to ensure maximum food safety.

Collaboration & Communication

Communicate effectively with the Sous Chef and Executive Chef regarding inventory, daily specials, and preparation priorities. Assist the hot line during slow periods or as needed, maintaining a collaborative and positive work environment. Train and mentor entry-level kitchen staff in proper cold prep techniques, knife skills, and food handling.

Qualifications & Skills

Experience:

Minimum of

5 - 8

years of experience working as a Garde Manger or in a high-volume cold station role.

Certification:

Relevant culinary degree or equivalent vocational training is a plus. Food Handler or relevant sanitation certification is required.
Job Types: Full-time, Permanent

Pay: ?30,000.00 - ?38,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Paid time off Provident Fund
Work Location: In person