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.

- 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.

- Certifications (Required within 21 days of hire):

Food Handler Certificate

- Restaurant Sexual Harassment Training Certificate