Garde Manger

The Garde Manger Cook is responsible for the preparation, presentation, and execution of all cold kitchen items in accordance with the restaurant’s standards of quality, consistency, and food safety. This position plays a key role in delivering exceptional guest experiences through the preparation of appetizers, salads, charcuterie, seafood towers, cold sauces, and other garde manger offerings. The ideal candidate is organized, detail-oriented, and passionate about classic French cuisine and hospitality.

Essential Duties and Responsibilities Food Preparation & Execution

• Prepare and execute all cold kitchen menu items according to recipes, specifications, and presentation standards.
• Produce salads, composed appetizers, tartares, carpaccio, charcuterie boards, seafood platters, cold sauces, dressings, and garnishes.
• Prepare and maintain mise en place for daily service.
• Ensure all food is prepared and plated consistently and efficiently during service.
• Assist with the preparation of special events, private dining functions, and seasonal menu offerings.
• Support other kitchen stations as needed during service periods.

Quality Control

• Maintain the highest standards of food quality, freshness, taste, and presentation.
• Inspect ingredients for quality and report any concerns to the Chef or Sous Chef.
• Ensure all dishes meet the restaurant's standards before leaving the kitchen.
• Follow standardized recipes and portion controls to minimize waste.

Food Safety & Sanitation

• Adhere to all local health department regulations and company food safety standards.
• Maintain a clean, organized, and sanitary workstation at all times.
• Properly label, date, rotate, and store products following FIFO procedures.
• Monitor temperatures of refrigerated products and maintain accurate logs when required.

Inventory & Organization

• Assist with receiving and properly storing deliveries.
• Maintain inventory levels and communicate product needs to management.
• Minimize waste through proper handling and storage of ingredients.
• Keep refrigeration units, prep areas, and storage spaces organized and clean.

Teamwork & Communication

• Communicate effectively with chefs, cooks, stewards, and front-of-house team members.
• Assist in training new team members on station procedures and standards.
• Foster a positive, professional, and collaborative work environment.

Qualifications

• Minimum 1–2 years of garde manger, pantry, or cold kitchen experience in a fine dining, upscale casual, hotel, or French restaurant environment preferred.
• Knowledge of French culinary techniques and classic preparations preferred.
• Experience preparing seafood, charcuterie, tartares, carpaccio, and composed salads.
• Strong understanding of food safety and sanitation practices.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Strong attention to detail and commitment to presentation standards.
• Excellent organizational and time-management skills.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in refrigerated environments and around sharp equipment.
• Ability to bend, reach, stoop, and perform repetitive motions throughout the shift.

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.