Kitchen Manger

Season from September 2026 to February 28th, 2027 with Potential Full-Time Status After Temporary Assignment

The Garde Manger prepares artistic displays and composes trays as well specification designed salads, sandwiches, canaps, desserts, sauces, and all cold food preparations according to designated preparation methods. The Garde Manger is the primary driver of culinary artistry, fresh ingredients, quality and finesse in culinary design and presentation. The Garde Manger manages challenges and designs solutions and innovative answers in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in displays and professionally composed dishes and displays. The Garde Manger is granted the authority to make final decisions to create culinary solutions following company procedures related to customer satisfaction, safety, and cost and answers to the General Manager.

Responsibilities and Associated Duties

Under the direction of the General Manager, the Garde Manger's primary responsibility is to innovative and artistic displays, spec-trays, quality salads, sandwiches, canaps, desserts, and sauces and any cold preparation. The Garde Manger prepares all displays and menu items according to Air Culinaire preparation methods, while maintaining Air Culinaire Standards.

The Garde Manger is one of the leading culinary professionals in the ACW kitchen and will conduct himself or herself in the utmost professional manner whether they are directing prep cooks and fellow team members or working with external customers and peers.

The Garde Manger is responsible to work with the Expo team and prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, and overall compliance with ACES specifications associated with all Air Culinaire client orders. The Garde Manger is responsible to verify that food quality and specifications match the kitchen issued specification in ACES.

The Garde Manger is responsible for prioritizing food production orders, quality assurance, verifying the use of proper trays and packaging and the overall compliance with ACES specifications associated with all Air Culinaire specifications and ACES orders.

• The Garde Manger is responsible to ensure food quality, use ACW specifications at all times and to ensure that the food matches the presentation provided in the specifications.
• Additionally, the Garde Manger will participate in the process of training and directing Air Culinaire team members, take time to teach, train and audit all trays and displays to ensure food safety and HACCP compliance.
• ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.
• They Garde Manger will act as a central monitor of quality and accuracy in all display and cold food production as well as provide direction and solutions in the event of situations arising that require immediate action.
• The Garde Manger will follow all specifications, ACES order requirements, Allergen & special diet requests while using company procedures related to culinary quality, satisfaction, safety, and proper food cost.
• Maintains a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, monitoring and journaling temp-logs and using gloves, and food safety tools and best practices when cooking and working in the kitchen.
• Further responsibilities may include verifying that purchased ingredients are of required specification and that routine equipment cleaning and maintenance are carried out in their department.
• The Garde Manger will maintain quality control and food-safety procedures of food products during production.
• Dress professionally and within the guidelines of ACW procedures including the company approved uniform.
• Assist with the ordering of all ingredients, packaging, and stocking of items in the kitchens while maintaining the shopping lists and tools and sanitizer stations in cold production of foods.
• Work directly with the Chefs to ensure that ACW standards and procedures are accurately reflected in their day-to-day operations.
• When called upon, the Garde Manger will safely operate company vehicles and drive in compliance with all local and federal laws and regulations to support operations.
• The Garde Manger will cross-train to be able to prepare or produce hot food in the kitchen, or drive, as secondary duty when business is slow and staffing shortages occur.
• The Garde Manger will carry company provided cellphone