Benefits:- Air Conditioned Kitchen
- Free food & snacks
- Training & development
Position Overview
The
Garde Manger Cook is a key member of our kitchen team, responsible for the preparation, assembly, and presentation of our cold-side menu offeringscurrently focusing on our
desserts and saladsin accordance with restaurant standards.
This role requires a high degree of culinary competence, excellent attention to detail, and the ability to thrive in a fast-paced environment. Because this role heavily involves dessert preparation and presentation, our ideal candidate is an
experienced baker who takes pride in quality and consistency.
Schedule & Hours
This position offers a
fixed weekly schedule:
- Wednesday: 3:00 PM – Close
- Thursday: 3:00 PM – Close
- Friday: 2:00 PM – Close
- Saturday: 12:00 PM – Close
- Sunday: 12:00 PM – Close
- Monday & Tuesday: OFF
(Must be available to work evenings, weekends, and holidays as scheduled.)
Key Responsibilities
- Cold Station Execution: Prepare, cook, assemble, and plate salads, desserts, and cold menu items according to established recipes and presentation guidelines.
- Quality & Portion Control: Maintain strict portion control and culinary standards to ensure dish consistency, minimize waste, and manage costs.
- Food Safety & Temperature Control: Routinely monitor food temperatures using calibrated thermometers; ensure proper cold storage and adherence to all health and sanitation codes.
- Allergy & Dietary Compliance: Follow strict protocols for food allergies and special dietary requests to ensure guest safety.
- Inventory Management: Monitor station inventory levels and communicate low stock promptly to management and front-of-house staff.
- Communication & Collaboration: Work closely with the kitchen coordinator, chefs, and line staff to maintain smooth service flow and report any quality issues or service delays immediately.
- Station Maintenance: Clean and sanitize station, tools, and equipment throughout and at the end of every shift. Complete additional supportive kitchen tasks as assigned.
Qualifications & Requirements
- Experience: Proven kitchen experience, specifically in cold station work and baking.
- Skills: Proficient knife skills, safe operation of commercial kitchen tools and equipment, and strong attention to detail.
- Physical & Environmental Requirements:
- Ability to stand and walk for extended periods during busy shifts.
- Ability to safely lift and carry up to 50 lbs.
- Comfortable working in close quarters, varied temperature zones, and a fast-paced, high-noise kitchen environment.
- Soft Skills: Clear verbal and written communication skills; strong multitasking ability under pressure.
- Certifications (Required within 21 days of hire):
- Food Handler Certificate
- Restaurant Sexual Harassment Training Certificate
