Pantry/Garde Manger

Key Responsibilities:

1. Prepare and present a wide array of cold dishes, including salads, appetizers, cold entrees, terrines, pts, canaps, charcuterie, and chilled soups.
2. Craft visually captivating and artistic food presentations that align with the establishment's style and brand.
3. Work in tandem with the culinary team to create novel menu items and seasonal offerings.
4. Execute cold food preparations with precision, paying meticulous attention to factors like flavor, texture, temperature, and presentation.
5. Adhere to all food safety and sanitation guidelines and procedures, handling, storing, and rotating food products properly to minimize waste and maintain freshness. Maintain cleanliness, organization, and sanitation in the pantry area.
6. Keep the work area, including refrigeration units, in a clean and orderly state, meeting food safety and sanitation standards.
7. Follow recipes and portion control guidelines to maintain consistency in taste, presentation, and cost.
8. Assist with the receiving, storage, and rotation of cold food ingredients to reduce waste and uphold freshness.
9. Stay updated on industry trends, new techniques, and ingredients to continually enhance the Garde Manger offerings.
10. Train and guide junior members of the culinary team in cold food preparation techniques, plating aesthetics, and sanitation practices.
11. Collaborate with other kitchen departments to ensure smooth operations during service and the timely delivery of dishes.

Qualifications:

1. Profound knowledge of cold food preparation techniques, encompassing curing, smoking, pickling, and marinating.
2. Demonstrated ability to craft visually appealing and artistic food presentations.
3. A strong grasp of flavor profiles, ingredient combinations, and culinary trends.
4. Proficiency in knife skills and precise cutting techniques.
5. Familiarity with food safety and sanit
6. Proven experience as a Pantry cook/Garde Manger or a similar role in an upscale restaurant or culinary establishment.
7. ation regulations, ensuring strict adherence to guidelines.
8. Ability to excel in a fast-paced environment while maintaining a keen eye for detail and quality.
9. Exceptional organizational and time management skills for effective task prioritization.
10. Strong communication and interpersonal skills to collaborate with team members from various departments.
11. A culinary degree or equivalent certification is advantageous.

$24.00/hr

Full House Resorts offers all full-time employees and eligible family members a comprehensive and valuable benefits program that includes medical, dental, vision, life, disability, FSA, 401k retirement plan which includes a matching contribution after one (1) year of service, a generous paid time off program, paid transportation from Colorado Springs, Woodland Park and Pueblo, free local gym membership tuition reimbursement and more.

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