Garde-manger

JOB SUMMARY

Exhibits creative and decorating talents by personally preparing food items. Works to continually improve guest satisfaction while maintaining the operating budget. Ensures sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

2-year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Develops designs or creates new applications ideas relationships systems or products including artistic contributions.

Assists in menu development for cold items.

Manages all cold food preparation areas including banquets room service restaurant employee cafeteria and lounges.

Demonstrates knowledge of food safety and sanitation standards.

Recognizes superior quality products presentations and flavor.

Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Assists in determining how food should be presented and creates decorative food displays.

Encourages and builds mutual trust respect and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Maintaining Culinary Goals

Meets goals including performance goals budget goals team goals etc.

Plans prioritizes organizes and accomplishes work.

Maintains sanitation levels food quality and guest satisfaction.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Additional Responsibilities

Provides information to supervisors and co-workers by telephone in written form e-mail or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Attends and participates in all pertinent meetings.