Cook I - Garde Manger (Maisonette Patisserie & Coffee)

About the role

The Garde Manger Cook I is the senior-level cook in the cold kitchen, responsible for overseeing the preparation, presentation, and execution of all cold food items including salads, charcuterie, canapés, amuse-bouche, and buffet displays. This role ensures the highest quality and consistency in accordance with hotel standards and works closely with culinary leadership on menu development and event execution.

Responsibilities

• Lead the preparation and presentation of all cold food items, ensuring quality, taste, and visual appeal.
• Supervise and assist Cook II and III with station setup, prep, and plating for banquets, outlets, and events.
• Prepare high-end buffet and plated presentations including fruit carvings, aspics, terrines, pâtés, and cheese displays.
• Ensure mise en place is complete and organized for all functions.
• Collaborate with chefs to execute seasonal and event-based menu items.
• Uphold food safety and sanitation practices at all times.
• Maintain cleanliness, organization, and efficiency of the cold kitchen area.
• Monitor inventory and communicate product needs or shortages.
• Train and mentor lower-level cooks and guide them in proper culinary techniques and station organization.

Requirements

• Required High school diploma or equivalent; culinary school training strongly preferred.
• 3+ years of experience in a professional kitchen with at least 1 year in a Garde Manger role.
• Strong knife skills and artistic presentation ability.
• Experience in large-scale banquet or hotel operations preferred.
• Knowledge of HACCP, food safety, and cold storage procedures.
• Able to stand for extended periods and lift up to 50 lbs.

Qualifications

• Required High school diploma or equivalent; culinary school training strongly preferred.
• 3+ years of experience in a professional kitchen with at least 1 year in a Garde Manger role.
• Strong knife skills and artistic presentation ability.
• Experience in large-scale banquet or hotel operations preferred.
• Knowledge of HACCP, food safety, and cold storage procedures.
• Able to stand for extended periods and lift up to 50 lbs.

Skills

• Basic knife skills.
• Ability to work pantry cold food station (salads, dressings, basic cutting and slicing).
• Ability to work under pressure, handle multiple tasks and difficult situations.
• Knowledge of operating all kitchen equipment.
• Basic mathematical skills.
• Ability to obtain Food Handler’s Card.
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds.
• Ability to speak, read and write English.
• Veterans and military spouses are encouraged to apply.

Benefits

• Competitive health & wellness benefits.
• Paid Sick Days, Vacation, and Holidays.
• Paid Bereavement.
• Pet Insurance.
• Team Member Hotel Rates, other discounts, perks and more.