Culinary Artist

At Cipriani, we are seeking a skilled Culinary Artist to join our culinary team as a Garde Manger. The ideal candidate will have a strong foundation in culinary techniques, attention to detail, and a passion for creating visually stunning and delicious dishes.

• Prepare and assemble a variety of cold dishes, salads, and appetizers according to recipes and established standards.
• Create visually appealing presentations of cold dishes, utilizing garnishes, sauces, and artistic plating techniques.
• Coordinate with other kitchen stations to ensure timely preparation and delivery of cold food items as part of a cohesive menu.
• Prepare and maintain stocks of sauces, dressings, and condiments used in cold food preparation.
• Assist with the preparation of charcuterie boards, including slicing and arranging cured meats, cheeses, pickles, and other accompaniments.
• Monitor inventory levels of perishable items and communicate with the chef or sous chef to ensure proper ordering and rotation of ingredients.
• Adhere to all food safety and sanitation guidelines, including proper handling and storage of ingredients, as well as cleanliness of work areas and equipment.
• Collaborate with the culinary team to develop new menu items and seasonal specials, incorporating creative ideas and innovative techniques.
• Assist with the training and supervision of junior kitchen staff members assigned to the garde manger station.
• Maintain a positive and professional attitude, demonstrating teamwork and cooperation with fellow kitchen staff members.

Requirements:

• Previous experience as a garde manger or pantry chef in a fine dining restaurant or upscale food service establishment.
• Culinary training or degree from a recognized culinary school or institution preferred.
• Strong knowledge of cold food preparation techniques, including salad composition, dressing emulsification, and garnishing.
• Creativity and artistic flair in the presentation of dishes, with an eye for detail and aesthetics.
• Familiarity with charcuterie principles and techniques, including meat curing, slicing, and plating.
• Ability to work efficiently under pressure and in a fast-paced kitchen environment, while maintaining quality and consistency.
• Excellent organizational skills and the ability to multitask and prioritize tasks effectively.
• Flexibility to work a variety of shifts, including evenings, weekends, and holidays as required.
• Commitment to cleanliness and sanitation standards, with a focus on maintaining a hygienic work environment.
• Positive attitude, strong work ethic, and willingness to contribute to a collaborative team environment.

Physical Activities and Requirements:

• Ability to stand for extended periods and work in a fast-paced environment.
• Endurance to withstand long hours of standing, walking, and repetitive motions.
• Lift and carry heavy objects, such as boxes of ingredients or pots/pans, weighing up to 50 pounds.
• Coordination to handle kitchen equipment, knives, and utensils safely and effectively.
• Flexibility to bend, stoop, reach, and perform tasks at various heights within the kitchen workspace.
• Ability to work in close proximity to others and collaborate effectively with team members during service.
• Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties.