PT Garde Supervisor - Raymond James Stadium

The Role The Garde Manger (French for "keeper of the food") is responsible for overseeing the preparation and presentation of cold dishes in the kitchen. This position is crucial for managing the cold kitchen, which includes salads, charcuterie, appetizers, and sometimes desserts. Primary Responsibilities A Lead Cook in Garde Manger is in charge of managing the preparation and presentation of cold foods, from salads and appetizers to charcuterie and dressings. They need to be creative, organized, and knowledgeable about food safety and culinary techniques related to cold dishes, and must work well with other kitchen staff. Cold Food Preparation Salads & Garnishes – prepares a variety of cold salads, garnishes, and fresh ingredients. Dressings – makes cold dressings, sauces, and related items. Appetizers – prepares cold appetizers such as pâtés, terrines, foie gras, smoked fish, ceviches, and marinated vegetables. Charcuterie – prepares cured meats, sausages, and pâtés, employing specialized knowledge of curing and preserving techniques. Station Management Oversees Garde Manger station operation to ensure all food is prepared and served according to standards. Organizes work area, keeps station clean, and ensures equipment is ready. Prepares ingredients in advance to avoid service delays. Quality Control and Presentation Consistency Ensures all cold dishes meet standards for taste, texture, and appearance. Plating and garnishing to enhance visual appeal. Inventory and Stock Management Orders supplies (seafood, vegetables, cheeses, etc.) and maintains inventory levels. Reduces waste by tracking portions and using ingredients before expiration. Food Safety and Sanitation Maintains proper storage temperatures and food hygiene. Avoids cross‑contamination, especially with raw proteins. Collaboration with Other Kitchen Staff Communicates with Sous Chef and Executive Chef to align cold dishes with the overall menu. Coordinates with line cooks during service to sync timing. Trains junior cooks and prep cooks in proper cold dish techniques. Managing Special Diets and Dietary Restrictions Adjusts dishes for gluten‑free, vegan, nut‑allergy restrictions, etc. Seeks substitutions with the chef to meet special requests. Creative Input and Menu Development Contributes ideas for new cold dishes and seasonal offerings. Experiments with techniques such as smoking, pickling, fermenting, and curing. Managing Service During Peak Hours Expedites cold dishes to keep up with service flow. Ensures timing aligns with hot kitchen operations. Uses artistic plating and decorative garnishes for aesthetic presentation. Work Environment The role is based at Raymond James Stadium, the official hospitality partner of the Tampa Bay Buccaneers. It involves managing the food and beverage program for game days, concerts, and special events. #J-18808-Ljbffr Legends Hospitality, LLC