Cook I - Garde Manger (Maisonette Patisserie & Coffee)

Loews Vanderbilt Hotel Garde Manger Cook I

Immerse yourself in old and new Nashville at Loews Vanderbilt Hotel - your stage for exploring the vibrant city we call home. Located minutes away from some of the city's most renowned attractions, Nashville is never short on things to see and do. Welcome to our kind of Southern Hospitality.

The Garde Manger Cook I is the senior-level cook in the cold kitchen, responsible for overseeing the preparation, presentation, and execution of all cold food items including salads, charcuterie, canaps, amuse-bouche, and buffet displays. This role ensures the highest quality and consistency in accordance with hotel standards and works closely with culinary leadership on menu development and event execution.

A Garde Manger Cook I must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation:

• Basic knife skills
• Ability to work pantry cold food station, (salads, dressings, basic cutting and slicing)
• Ability to work under pressure, handle multiple tasks and difficult situations
• Knowledge of operating all kitchen equipment
• Basic mathematical skills
• Must be able to obtain Food Handler's Card
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Ability to speak, read and write English
• Veterans and military spouses are encouraged to apply

What You Will Do:

• Lead the preparation and presentation of all cold food items, ensuring quality, taste, and visual appeal.
• Supervise and assist Cook II and III with station setup, prep, and plating for banquets, outlets, and events
• Prepare high-end buffet and plated presentations including fruit carvings, aspics, terrines, pts, and cheese displays
• Ensure mise en place is complete and organized for all functions
• Collaborate with chefs to execute seasonal and event-based menu items
• Uphold food safety and sanitation practices at all times
• Monitor inventory and communicate product needs or shortages
• Train and mentor lower-level cooks and guide them in proper culinary techniques and station organization
• Maintain cleanliness, organization, and efficiency of the cold kitchen area
• Regular attendance in conformance with standards
• May be required to work varying schedules to reflect business needs
• Required to attend all mandatory training sessions and meeting
• Perform other duties as assigned

Your Qualifications Include:

• High school diploma or equivalent; culinary school training strongly preferred
• 3+ years of experience in a professional kitchen with at least 1 year in a Garde Manger role
• Strong knife skills and artistic presentation ability
• Experience in large-scale banquet or hotel operations preferred
• Knowledge of HACCP, food safety, and cold storage procedures
• Ability to stand for extended periods and lift up to 50 lbs.