Cold Kitchen Operations Supervisor

2 weeks ago

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

Position Title: Garde Manger Supervisor

Company: Delavan Lake Lawn Management LLC

Position Type: Full Time

Education Level: None

Travel Percentage: None

Job Shift: Day

Job Category: Hospitality - Hotel

Overview:

We are looking for a passionate and creative Garde Manger Supervisor to lead the cold kitchen operations within our dynamic culinary team. In this essential role, you will be responsible for the artistry behind the preparation of stunning cold dishes, ensuring that each creation is not only visually appealing but also a showcase of culinary skill. Your leadership will drive the production of a diverse range of items, including salads, hors d'oeuvres, and charcuterie boards, emphasizing innovation, quality, and taste.

  • 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 perishable items to maintain quality.
  • Design and execute innovative and visually captivating cold food menus, featuring appetizers, salads, charcuterie boards, dressings, and garnishes.
  • Ensure adherence to food hygiene and safety regulations in the cold kitchen area.
  • Train and mentor kitchen personnel in effective food preparation, plating, and sanitation techniques.
  • Collaborate with the Executive Chef and other kitchen leaders to plan and execute 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.
  • Establish plating standards and ensure consistent presentation in line with restaurant expectations.
  • Address guest inquiries and accommodate special requests as necessary.
  • Assess employee performance, providing constructive feedback and necessary disciplinary actions.
  • Stay informed about the latest culinary trends and best practices in cold kitchen operations.

To excel in this role, candidates must be able to perform each essential duty effectively. The qualifications listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to fulfill the 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.
  • Proficiency 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 manipulation; 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, ability to adjust focus, and distance vision.

This position is primarily indoors and may be exposed to varying temperatures. The noise level in the work environment is typically moderate. The staff member will work in a high-traffic, high-volume business setting and will be required to spend a significant amount of time on their feet.



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