Description
The Garde Manager Chef oversees the preparation, presentation, quality, sanitation, and operational efficiency of all cold-kitchen offerings, including salads, composed appetizers, charcuterie, seafood displays, canapés, deli items, and banquet cold presentations. The role also supports food and beverage outlets across the property during high-volume periods, special events, and seasonal demands, while assisting with training, food cost and inventory control, and food safety compliance. The position requires at least three years of culinary experience, strong cold-food and banquet production knowledge, and the ability to work flexible schedules.
