Garde Manger Cook

Garde Manger Cook

Plan, organize, control and direct the work of employees in the Kitchen Department responsible for cold food preparation while ensuring superior quality and consistency.

Responsibilities:

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's cold food production area to ensure that established cultural and core standards are met.
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by the Union League of Philadelphia, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Comply with Category One and Category Two Work Rules and Standards of Conduct.
• Work harmoniously and professionally with co-workers and supervisors.
• Prepare all food items.
• Assist with set-up and cleaning of operational areas.

Skills & Requirements:

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• Two to three years previous experience in culinary/food & beverage, supervisory or assistant manager positions.
• Requires a working knowledge of division operations as well as the Union League of Philadelphia cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job. Requires ability to operate computer equipment and other food & beverage computer systems. Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing, and oral proficiency in the English language.

Compensation:

• Fair wages and safe working environment
• Employee meals
• Energetic, multi-faceted, team-oriented work atmosphere
• Exposure to a national market
• Opportunities of promotion from within
• Educational funding for employees and Scholarship opportunities for employee children and grandchildren
• Uniforms (for uniformed employees)
• Two weeks' vacation after one year (for full-time employees)
• 401k retirement plan with employer match of up to 6% once required hours are met (for full-time and part-time employees)
• Choice of three Blue Cross health plan products (for full-time employees)
• Dental insurance (for full-time employees)
• Employer paid life insurance and disability program (for full-time employees)