Garde Manger - Cape Resorts Group : Job Details

Property: Baron's Cove Department: Food and Beverage Position: Garde MangerReports To: Sous Chef, Executive ChefSupervisory Responsibilities: Pantry attendantPosition Overview: Prepare and coordinate the production of all cold food items in order to maintain high standards of quality.These duties may be described as, but not limited to:

• Prepare all cold food items for buffet, banquet and restaurant use according to standard recipes.
• Assist in supervision of all garde manger staff, including training.
• Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal. Prepare requisitions for supplies and food items for production in work stations.
• Schedule appropriate number of staff according to daily needs, banquet functions and weekly forecasts.
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
• Properly rotate food products in order to keep spoilage and waste to a minimum.
• Ensure that all equipment in work area is properly cleaned.
• Perform other duties as required, i.e. special orders/ buffet presentations and cross-training.

Required Knowledge, Skills, Abilities:

• Good communication skills, both verbal and written.
• Must possess basic computer skills.
• Thorough working knowledge of cold food preparation.
• Good working knowledge of accepted sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10° F) and kitchens (+110° F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to exert well-paced ability in limited space.
• May be required to lift trays of food or food items weighing up to 30 pounds.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

Minimum Qualifications:

• High school or equivalent education required.
• Minimum of 2 years experience as a garde manger in a similar size operation is required.