Pantry Cook
Now Hiring!!! Please start inquiring NOW! As a Garde Manger Chef you would be overseeing the culinary operations in the Garde Manger section by following standards and procedures. Responsible for managing the food production and quality control for all meat, fish, fowl and other food items prepared in the cold kitchen. Also responsible to create exceptional cuisine for the cold kitchen section as well as for other food and beverage outlets. Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of the work area. Job Duties
- Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.
- Knife skills - cutting, chopping, carving, dicing.
- Ability to fill-in at other stations when chefs are absent.
- Responsible for inventory, preparation and presentation of select dishes and food items.
- Able to work in a team-oriented environment and under considerable stress.
- Responsible for station hygiene and sanitation.
- May be required to assist with menu development, especially use of leftovers.
- Ability to supervise and train others.
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