Reports To: Executive Chef

Position Summary:

As a Garde Manger Chef you would be overseeing the culinary operations in the Garde Manger section and occasionally entire kitchen operations. You'll be expected to follow TGIS standards and procedures. You'll also be responsible for managing the food production and quality control for all meat, fish, fowl and other food items prepared in the cold kitchen.

Job Description:

Experienced in choosing, preparing, and presenting cold foods and appetizers (such as salads, cold soups, meats, and cheeses)

Knife skills - cutting, chopping, carving, dicing.

Ability to fill-in at other stations when chefs are absent.

Responsible for inventory, preparation and presentation of select dishes and food items.

Able to work in a team-oriented environment and under considerable stress.

Responsible for station hygiene and sanitation.

May be required to assist with menu development, especially use of leftovers.

Ability to follow recipes to prepare foods.

Ability to supervise and train others.

Prerequisites:

Working knowledge of the fundamentals of cooking.

Working knowledge of knives and knife skills.

Working knowledge of kitchen equipment like cryovac, slicing machine, juicer, small wares etc.

Work varied shifts, including weekends and holidays.

Education:

Bachelor’s degree in Culinary or Culinary diploma or equivalent with experience.

Effectively communicate in English and Spanish, in both written and oral forms.

Basic computer knowledge and experience in using inventory systems preferred.

Experience:

At least 2 years of culinary experience in a full-service, structured dining establishment.