Garde Manger Cook / Cold Side Cook

Benefits:

• Air Conditioned Kitchen
• Free food & snacks
• Training & development

Position Overview

The Garde Manger Cook is a key member of our kitchen team, responsible for the preparation, assembly, and presentation of our cold-side menu offerings - currently focusing on our desserts and salads - in accordance with restaurant standards.

This role requires a high degree of culinary competence, excellent attention to detail, and the ability to thrive in a fast-paced environment. Because this role heavily involves dessert preparation and presentation, our ideal candidate is an experienced baker who takes pride in quality and consistency.

Schedule & Hours

This position offers a fixed weekly schedule:

• Wednesday: 3:00 PM – Close

• Thursday: 3:00 PM – Close

• Friday: 2:00 PM – Close

• Saturday: 12:00 PM – Close

• Sunday: 12:00 PM – Close

• Monday & Tuesday: OFF

(Must be available to work evenings, weekends, and holidays as scheduled.)

Key Responsibilities

• Cold Station Execution: Prepare, cook, assemble, and plate salads, desserts, and cold menu items according to established recipes and presentation guidelines.

• Quality & Portion Control: Maintain strict portion control and culinary standards to ensure dish consistency, minimize waste, and manage costs.

• Food Safety & Temperature Control: Routinely monitor food temperatures using calibrated thermometers; ensure proper cold storage and adherence to all health and sanitation codes.

• Allergy & Dietary Compliance: Follow strict protocols for food allergies and special dietary requests to ensure guest safety.

• Inventory Management: Monitor station inventory levels and communicate low stock promptly to management and front-of-house staff.

• Communication & Collaboration: Work closely with the kitchen coordinator, chefs, and line staff to maintain smooth service flow and report any quality issues or service delays immediately.

• Station Maintenance: Clean and sanitize station, tools, and equipment throughout and at the end of every shift. Complete additional supportive kitchen tasks as assigned.

Qualifications & Requirements

• Experience: Proven kitchen experience, specifically in cold station work and baking.

• Skills: Proficient knife skills, safe operation of commercial kitchen tools and equipment, and strong attention to detail.

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Physical & Environmental Requirements:

• Ability to stand and walk for extended periods during busy shifts.
• Ability to safely lift and carry up to 50 lbs.
• Comfortable working in close quarters, varied temperature zones, and a fast-paced, high-noise kitchen environment.

• Soft Skills: Clear verbal and written communication skills; strong multitasking ability under pressure.

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Certifications (Required within 21 days of hire):

• Food Handler Certificate
• Restaurant Sexual Harassment Training Certificate