Garde Manger Cook III

Who We Are: Founded in 1960 Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; youll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office every rolefrom Guest Services to Finance Culinary to IToffers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age race color religion sex sexual orientation gender identity national origin veteran or disability status that makes you you is a daily focus for us.

What We Offer:

• Competitive health & wellness benefits 401(k) & company match

• Paid Sick Days Vacation and Holidays Paid Bereavement Paid Pet Bereavement

• Training & Development opportunities career growth

• Tuition Reimbursement

• Pet Insurance

• Team Member Hotel Rates other discounts perks and more

Job Specific

• Oversees preparation and production of all cold food items supervises Pantry/Prep personnel
• Supervises/set up and organization of work area with all necessary supplies and equipment
• Oversees/Receives inspects rotates all food products to ensure that only fresh high quality ingredients are used
• Supervises/preparation and storage of raw food products prior to final assembly of cold food items
• Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
• Assists Panty/Preparation personnel with completion of all duties as needed
• Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines
• Uses knives slicers mixers choppers grinders and all other equipment in a safe manner according to the manufactures recommendations
• Notifies Supervisor of an equipment malfunction or safety hazards immediately
• Returns utensils to pot wash area informs Steward of any HOT items
• Cleans and breaks down work area returns all ingredients to proper storage at end of shift
• Ensures that all closing side work is complete cooking equipment is turned off and kitchen is secure at end of shifts
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or areas of concern
• Is polite friendly and helpful to guests management and fellow team members
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• High School Diploma or its equivalent
• One year cooking experience in upscale high volume hotel or freestanding restaurant or Post Secondary culinary training/certification as Cook from a recognized culinary training school
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of standard kitchen equipment and its use
• Ability to stand stoop bend; lift and carry up to 35 pounds
• Ability to read write and speak English
• Ability to work flexible schedule to include weekends and holidays