Garde Manger

• Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.
  
• Knife skills - cutting, chopping, carving, dicing.
  
• Ability to fill-in at other stations when chefs are absent.
  
• Responsible for inventory, preparation and presentation of select dishes and food items.
  
• Able to work in a team-oriented environment and under considerable stress.
  
• Responsible for station hygiene and sanitation.
  
• May be required to assist with menu development, especially use of leftovers.
  
• Ability to supervise and train others.
  
  

Benefits

• Accommodation
  
• Competitive Salary
  
• Uniform
  
• Meals
  
• Medical Coverage
  
• Tips
  
• End Of Season Bonus
  
• 4 days off per month with paid super jet ticket