Garde Manger Chef

5 days ago

Charlotte, North Carolina, United States StepStone Hospitality Full time
Job Summary

We are seeking a highly skilled and experienced Garde Manger Chef to join our team at StepStone Hospitality. The successful candidate will be responsible for overseeing the consistency of various preparations within the cold kitchen, ensuring quality product and adherence to standard recipes.

Key Responsibilities
  • Food Preparation and Quality Control: Prepare all cold food according to recipes, guidelines, and standards set by the Executive Chef or hotel standards.
  • Inventory Management: Ensure that assigned work area has proper level of par stocks and supplies according to daily production sheets, daily menus, and banquets events.
  • Equipment Maintenance: Keep all refrigeration, equipment, storage, and working areas in clean, working condition to comply with health department regulations.
  • Food Selection and Storage: Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
  • Portion Control and Waste Management: Check and control the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
  • Team Collaboration: Delegate and assist in preparing of cold food items like salads, sushi, cold cuts, salad dressings, etc.
  • Supply Requisition and Preparation: Prepare daily requisitions for supplies and food items for production.
  • Dish Preparation and Presentation: Prepare all dishes following recipes and yield guides.
  • Product Labeling and Sanitation: Properly label and date all products to ensure safekeeping and sanitation.
  • Communication and Teamwork: Effectively communicate with other chefs and service staff to fulfill and address any issues or needs requested by guests.
  • Training and Development: Direct training of staff, scheduling banquet cooks, and assistance with weekly BEO's and prep sheets.
  • Menu Development and Implementation: Collaborate with the Executive Chef in menu development and implementation of banquet menus.
  • Waste Reduction and Utilization: Monitor waste and overproduction, as well as utilize leftovers, ensures proper rotation and quality control.
  • Compliance and Knowledge: Maintain complete knowledge of and comply with all departmental policies, procedures, and standards.
  • Equipment Maintenance and Knowledge: Maintain complete knowledge of correct maintenance and use of equipment.
Requirements
  • Availability and Flexibility: Availability to work any day and time.
  • Multi-Outlet Experience: Multi-outlet experience.
  • Hotel Experience: Hotel experience a plus.
  • Language Skills: Must have a comprehensive knowledge of the English language to effectively communicate with guests, associates, and vendors. Bilingual is preferred.
  • Reporting and Presentation: Ability to assist with the design and preparation of statistical reports and presentations as needed.
  • Accuracy and Attention to Detail: Ability to accurately report information.
  • Physical Demands: Minimum lifting of 50 pounds, pushing, bending, stooping, upward reaching, manual dexterity, hearing, writing, typing, and minimum pulling of 50 pounds.

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