PT Garde Supervisor – Raymond James Stadium

Primary Responsibilities

• Prepares a variety of cold salads, garnishes, and fresh ingredients that complement the main dishes.
• Makes cold dressings, sauces, and other condiments.
• Prepares cold appetizers, including pâtés, terrines, foie gras, smoked fish, ceviches, and marinated vegetables.
• Prepares cured meats, sausages, and pâtés, often involving specialized knowledge of curing and preserving techniques.
• Oversees the operation of the cold kitchen station, ensuring all food is prepared and served according to the Stadium’s standards.
• Keeps the garde manger station well-organized, ensuring ingredients are easily accessible, equipment is clean, and everything is in place before service.
• Oversees the preparation of ingredients in advance to ensure there are no delays during service.
• Ensures all cold dishes meet the Stadium’s standards for taste, texture, and appearance.
• Focuses on the artistic presentation of cold dishes, enhancing both the appearance and flavor of each dish.
• Adds garnishes to cold dishes to enhance both the appearance and flavor, ensuring each dish is beautifully plated.
• Orders supplies for the cold kitchen station, maintains inventory levels, and keeps track of portion sizes to reduce waste.
• Maintains cleanliness at the garde manger station, adhering to food safety standards for handling raw and cold ingredients.
• Takes extra care to avoid cross-contamination, especially when dealing with raw proteins like fish or meat.
• Communicates with the sous chef or executive chef to ensure the cold dishes align with the overall menu.
• Coordinates with line cooks during service to ensure the timing of dishes is in sync with hot kitchen operations.
• Trains junior cooks and prep cooks in their station, teaching them proper techniques for preparing cold dishes.
• Manages special diets and dietary restrictions, making adjustments to dishes to accommodate specific needs or restrictions.
• Contributes ideas for new cold dishes, seasonal offerings, or changes to the menu.
• Experimenting with new cold food techniques like smoking, pickling, fermenting, and curing.
• Ensures cold dishes are prepared and plated efficiently during service, especially during peak hours.
• Manages the timing of cold dishes, ensuring they are ready to go out as soon as the hot dishes are finished.
• Plays a creative role in the presentation of cold dishes, enhancing their visual appeal.

Qualifications

A Lead Cook in Garde Manger typically requires:

• A minimum of 2 years of experience in a similar role, preferably in a professional kitchen setting.
• A strong understanding of food safety and culinary techniques related to cold dishes.
• Excellent organizational and planning skills to manage the cold kitchen station effectively.
• Knowledge of food storage and temperature control to ensure food safety.
• Ability to work well with other kitchen staff and communicate effectively.
• Attention to detail, both in terms of taste and presentation.
• Experience with cold food preparation techniques, including but not limited to salads, charcuterie, appetizers, and cold soups.
• Strong problem-solving skills to troubleshoot issues that arise during service.
• Ability to adapt to changing menu requirements and special dietary needs.