Position Title: GARDE MANGER SUPERVISOR
Location: Lake Lawn Resort - Delavan, WI
Position Type: Full Time
Education Level: None
Travel Percentage: None
Job Shift:Day
Job Category: Hospitality - Hotel
Description: We are seeking a dedicated and artistically inclined Garde Manger Supervisor to oversee the cold kitchen operations of our vibrant culinary team. In this pivotal role, you will be the mastermind behind the creation of exquisite cold dishes, ensuring that each plate is both a visual feast and a testament to culinary excellence. Your expertise will guide the production of an array of items, from salads and hors d'oeuvres to charcuterie boards, with a focus on innovation, quality, and flavor. Join us in setting the standard for exceptional cold food presentation and contribute your skills to a menu that delights and inspires our guests.
- Supervise and coordinate the activities of cooks and workers engaged in food preparation
- Develop and maintain a system for proper storage and rotation of produce, meats, cheeses, and other perishable items to ensure quality
- Create and implement innovative and visually appealing cold food menus, including appetizers, salads, charcuterie boards, dressings, and garnishes
- Ensure compliance with food hygiene and safety standards in the garde manger area
- Train and mentor kitchen staff in proper techniques for food preparation, plating, and sanitation
- Collaborate with the Executive Chef and other kitchen supervisors to plan and execute special events or banquet functions
- Conduct inventory management and control, including ordering supplies and managing food cost within budget
- Carve meats, prepare sushi, and assemble other cold dishes during service hours as needed
- Establish plating guides and ensure consistent presentation according to restaurant standards
- Respond to guest inquiries and accommodate special requests when necessary
- Evaluate employee performance, providing feedback and disciplinary action as required
- Maintain up-to-date knowledge of the latest culinary trends and best practices in cold kitchen operations
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Qualification:- Must be at least 18 years or older
- Proven experience as a Garde Manger Chef or similar supervisory role in a fine dining or high-volume culinary establishment
- Culinary Arts degree or relevant certification preferred
- Strong knowledge of cold food preparation, including salads, dressings, sandwiches, charcuterie, and hors d'oeuvres
- Proficiency in various cooking methods, ingredients, equipment, and procedures specific to the Garde Manger station
- Understanding of food safety and sanitation regulations (HACCP, ServSafe)
While performing the duties of this job, the employee is regularly required to stand; use hands to finger, hands to feel; reach with hands and arms as needed. The employee frequently is required to stand; and talk or hear. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, depth perception, peripheral vision, ability to adjust focus, and distance vision.
The position is indoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time on their feet.
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