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Garde Manger
Tin Building by Jean Georges
96 South Street, New York, NY 10038
Tin Building by Jean Georges hiring Garde Manger in New York, NY

Tin Building by Jean Georges hiring Garde Manger in New York, NY

Tin Building by Jean GeorgesMore Info

Full Time • Hourly ($17.00 - $21.00)
Expired: Jan 1, 2024

Sorry, this job expired on Jan 1, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details
The Garde Manger is responsible for managing and preparing dishes on the cold food station.
Daily preparation for mise en place for the cold food station.
Preparation of salads and sandwiches for the restaurant.
Maintaining accurate prep lists, tasting all of your ingredients, and excellence in food presentation.
Assist with staff meals.
Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
Ensure that food quality, quantity, freshness, and presentation meet the TIN Building standards.
Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards.
Properly store and/or discard leftover food.
Set up, stock stations, and replenish kitchen inventory and supplies as needed.
Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).
Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards.
Complete any other task given with as required in a timely and professional manner.
Operate ethically to protect the assets and image of the company.
Must be able to maintain a schedule availability flexible to the business demands.
Performs other duties and responsibilities as required or requested.
Culinary degree and/or certificate highly desirable.
Minimum 2 years of experience in a full service, high-volume, fast paced kitchen or food service environment a plus.
Must have excellent knife skills and are proficient in all aspects of cooking.
Demonstrated experience with various cooking methods, ingredients, equipment and procedures.
Have experience on cold stations in the kitchen.
Working knowledge and understanding of health, safety, and sanitation standards.
Ability to take direction.
Ability to follow and execute recipes to designated specifications.
Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
Excellent attention to detail, time management, and organizational skills.
Effective communication and interpersonal skills conducive to a productive teamwork environment.
Ability to work both independently and in a team environment.
Strong work ethic, team player, and customer-focused approach.
Ability to work a flexible schedule including days, nights, weekends, and holidays.
Must be passionate, entrepreneurial, and dedicated to success.
Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
Must be able to lift and carry up to 50 lbs.
Ability to stand for prolong periods of time. 
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
Climbing steps regularly. 
The base pay range for this position is a range of $17-$21 per hour.  The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.

Compensation Details

Compensation: Hourly ($17.00 - $21.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts

Required Skills

Food Safety Knowledge

Advanced Knife Skills

Basic Knife Skills

100 Covers Per Night

Cleaning / Sanitation

Prepping Ingredients

200 Covers Per Night

Vegetable Cookery

300 Covers Per Night

Can Lift Up to 50 Lbs

Dressing Making

Knife Skills





Safety and Sanitation

Kitchen Equipment Use

Plating and Presentation

Fish Butchery

Standing for Long Periods of Time

Work In a Fast-Paced Environment

Attention to Detail

Food Preparation

Pantry Station

Fish Cookery

Food Prep


Positive Attitude

Read more

View Job Description

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Part of Creative Culinary Management Company

The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic Tin Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten.

The Tin Building by Jean Georges features multiple unique venues: Several full-service restaurants, fast casual and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and CPGs. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.

The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food and retail offerings.

If you are a food enthusiast like the rest of us, we encourage you to apply and be a part of a growing team of the next food destination!

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