Head Chef/Culinary Manager

Job Description

Job Description Job Summary:

The Chef Brigade - Garde Manger works in a high-volume, fast-paced, team-oriented, and professional kitchen environment. They are responsible for producing and supervising cold banquet food preparation, following standardized recipes, plating meals, managing food receiving and storage, executing banquet events, and ensuring proper handling of all food items. Additionally, the Chef Brigade - Garde Manger must have advanced knowledge of garde manger stations, as well as sautéing, broiling, saucier, butchery, and frying stations. In the absence of the Garde Manger Chef, the Chef Brigade assumes direct responsibility for the kitchen. Adherence to food safety and HACCP guidelines is paramount in this role.

Qualifications:

• Proven experience working in a high-volume kitchen environment
• Familiarity with cold food preparation and banquet event execution
• Knowledge of standardized recipes and food plating techniques
• Familiarity with various kitchen stations, including garde manger, sauté, broil, saucier, butcher, and fry
• Ability to lead and supervise kitchen staff effectively
• Strong understanding of food safety protocols and HACCP guidelines
• Excellent organizational and time management skills

Responsibilities:

• Oversee cold banquet food preparation and ensure adherence to standardized recipes
• Manage plating of dishes to meet presentation standards
• Supervise food receiving, storage, and inventory control
• Execute banquet events with precision and timeliness
• Directly lead and manage kitchen operations in the absence of the Garde Manger Chef
• Uphold strict food safety standards and HACCP guidelines
• Collaborate with kitchen staff to ensure smooth workflow and timely service
• Assist in training and mentoring kitchen team members as needed
• Maintain cleanliness and organization in the kitchen area Preferred Qualifications:
• Culinary degree or relevant experience
• Previous experience in a Garde Manger role
• Proficiency in a variety of cooking techniques
• Strong communication skills
• Ability to work well under pressure and in a fast-paced environment
• Creativity and innovation in food preparation and presentation