Garde Manger Sous Chef
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Job Location:
Seattle, OR - USA
Monthly Salary:
Not Disclosed
Posted on:
3 hours ago
Vacancies:
1 Vacancy
Job Summary
The Garde Manger Sous Chef is responsible for the leadership and execution of all cold kitchen operations also assumes the responsibilities of the hot kitchen in the absence of the banquet chef. This includes the preparation and presentation of salads cold appetizers charcuterie and buffet displays. The role supports banquet and à la carte service ensuring high standards of quality consistency food safety and operational efficiency.
What is in it for you:
- $70000 annual salary
- Employee travel program offering discounted rates in Fairmonts and Accor worldwide
- Parking/Commuting Discounts
- Paid meal breaks with complimentary meals served in our Staff Dining room
- Learning programs through our Academies
- Medical dental vison insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance
- 401K Retirement plans with a 4% match for all colleagues
- Opportunity to develop your talent and grow within your property and across the world!
- Ability to make a difference through our Corporate Social Responsibility activities
- Fun elegant atmosphere with amazing colleagues!
Key Responsibilities:
Supervise daily operations of the garde manger (cold kitchen)
Prepare and oversee production of cold foods including salads dressings hors doeuvres pâtés terrines and composed platters
Ensure consistency in food quality taste and presentation according to established standards
Coordinate cold food production for banquets events and restaurant service
Assist with menu planning recipe development and tastings
Maintain proper food handling and sanitation
Train mentor and supervise culinary team members
Monitor inventory levels place orders and control food costs
Ensure proper labeling storage and rotation of all food products (FIFO)
Maintain a clean organized and safe work environment
Qualifications :
- Minimum 3-5 years culinary experience in garde manger or cold kitchen operations
- Experience in a luxury hotel with comparable service and standards
- Strong knowledge of cold food preparation charcuterie and modern plating techniques
- Valid King County Food Handler Certificate required
- Previous supervisory experience required
- Excellent interpersonal and communication skills
- Aspires to become a Executive Chef with Fairmont Hotels and Resorts
- Must be an effective supervisor trainer administrator and team player with strong communication and organizational skills
- Must be innovative detail oriented and quality conscious
- Must have valid USA work authorization
Work Schedule
Flexible availability required including evenings weekends and holidays
Additional Information :
All your information will be kept confidential according to EEO guidelines.
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.
We are an equal opportunity employer. All offers contingent on background check and E-Verify.
Do what you love care for the world dare to challenge the status quo! #BELIMITLESS
Remote Work :
No
Employment Type :
Full-time
Key Skills
About Company
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... View more
