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Cold Kitchen Operations Supervisor

2 months ago

Delavan, Wisconsin, United States Delavan Lake Lawn Management LLC Full time

Position Title: Garde Manger Supervisor

Location: Delavan Lake Lawn Management LLC

Position Type: Full Time

Education Level: None

Travel Percentage: None

Job Shift: Day

Job Category: Hospitality - Hotel

Description:

We are looking for a skilled and creative Garde Manger Supervisor to manage the cold kitchen segment of our dynamic culinary team. In this essential position, you will be responsible for crafting stunning cold dishes, ensuring that each presentation is both visually appealing and a hallmark of culinary artistry. Your proficiency will lead the preparation of a variety of offerings, including salads, appetizers, and charcuterie boards, with an emphasis on creativity, quality, and taste. Contribute your talents to establish a benchmark for outstanding cold food presentation and enhance a menu that captivates and delights our patrons.

  • Oversee and coordinate the tasks of cooks and kitchen staff involved in food preparation.
  • Establish and uphold a system for the proper storage and rotation of perishables to guarantee quality.
  • Design and execute innovative and visually striking cold food menus, encompassing appetizers, salads, charcuterie boards, dressings, and garnishes.
  • Ensure adherence to food safety and hygiene standards within the cold kitchen area.
  • Train and guide kitchen personnel in effective food preparation, plating, and sanitation techniques.
  • Collaborate with the Executive Chef and other kitchen leaders to plan and implement special events or banquet services.
  • Manage inventory control, including ordering supplies and overseeing food costs within budgetary constraints.
  • Prepare cold dishes during service hours as required, including carving meats and assembling sushi.
  • Set plating standards and ensure consistent presentation that aligns with restaurant expectations.
  • Address guest inquiries and accommodate special requests as necessary.
  • Assess employee performance, providing constructive feedback and disciplinary measures when needed.
  • Maintain current knowledge of the latest culinary trends and best practices in cold kitchen operations.

To excel in this role, an individual must effectively perform each key responsibility. The qualifications listed below are indicative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to fulfill essential functions.



Qualifications:
  • Must be at least 18 years of age.
  • Demonstrated experience as a Garde Manger Chef or in a similar supervisory capacity within a fine dining or high-volume culinary environment.
  • Culinary Arts degree or relevant certification is preferred.
  • Strong understanding of cold food preparation techniques, including salads, dressings, sandwiches, charcuterie, and hors d'oeuvres.
  • Proficient in various cooking methods, ingredients, equipment, and procedures specific to the Garde Manger station.
  • Knowledge of food safety and sanitation regulations (HACCP, ServSafe).

While performing the duties of this position, the employee is regularly required to stand, use hands for fine manipulation, and reach with hands and arms as necessary. The employee frequently stands and communicates verbally. 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 for this role include close vision, depth perception, peripheral vision, the ability to adjust focus, and distance vision.

This position is primarily indoors and may be exposed to hot, humid, and/or cold conditions at times. The noise level in the work environment is typically moderate. The staff member will work in a high-traffic, high-volume culinary setting and will be required to spend a significant portion of their time on their feet.



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