Garde Manger Job Description Sample
Garde Manger Supervisor
Summary of Position:
The Garde Manger Supervisor is responsible for preparing salads, fruits, dressings and cold dishes in a consistent manner to maintain quality standards. This position also supervises cold kitchen cooks and assists with daily production sheets, schedules and Event Orders in the absence of the Garde Manger Chef.
Supervise and assist in daily production.
Assist and offer insight regarding scheduling levels based upon business forecast.
Responsible for consistency of all food products in cold kitchen, as well as creation of and adherence to standardized recipes.
Check all counts and weights on items prepared. Ensure quality standards are maintained by visual inspection of fruits, vegetables and meats used. Rotate fruits and vegetables properly to maintain freshness.
Keep work area clean at all times. Keep walk-in refrigerator, prep area and equipment up to Maricopa County Environmental Health Division standards.
Follow proper storage procedures for product inside and outside of walk-in refrigerator before and after product is prepared.
Learn cooking times and temperatures for use in accordance with Maricopa County Environmental health Division and Resort standards.
Assist in creation of daily production sheets as well as organization of Event Orders.
This list of essential functions is not exhaustive and may be supplemented as necessary.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the allotment of time performing each function to be solely determined by the supervisor based upon the particular requirements of the resort.
Perform any general cleaning using hotel-cleaning products as instructed by supervisor in adherence to Maricopa County Health Division standards.
Assist Garde Manger Chef in daily duties as needed.
Lead production schedules in the absence of the Garde Manger Chef.
Perform other duties as assigned.
Due to the cyclical nature of the hospitality industry, Team Members may be required to work varying schedules to reflect the business needs of the resort.
Upon employment, all Team Members are required to fully comply with Arizona Grand Resort's rules and regulations for the safe and efficient operation of the Resort's facilities. Team Members who violate resort rules and regulations will be subject to disciplinary action, up to, and including termination of employment.
Education: Any combination of education, training or experience that provides required knowledge, skills and abilities. High School Diploma or equivalent preferred.
Experience: Must have working knowledge of basic cold food preparation and sanitation standards as well as the operation of kitchen equipment. Cold food preparation experience preferred.
Certificates or Licenses: Maricopa County Food Service Worker card.
Knowledge, Skills, and Abilities:
Ability to use abrasive cleaning products.
Ability to understand the English language.
Ability to stoop, grasp, lift, carry or otherwise move or push goods on a hand cart weighing up to 200 pounds.
Sufficient hand-eye coordination and dexterity for proper use all kitchen equipment.
Ability to work standing up for long periods of time in a confined space.
Ability to work within extreme temperature ranges.
Ability to reach prep table in order to perform essential functions.
Ability to write food prep sheets and produce requisitions in the absence of the Garde Manger Chef.
Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language to communicate with other employees and guests.
Professional Appearance: Exhibits an appearance appropriate for a four diamond resort (Specific grooming standards are available for review).
Garde Manger Sous Chef
The Galt House Hotel - A legendary destination among hotels in the city.
As Louisville's only waterfront hotel, the Galt House Hotel is quite simply the best place to find a unique and authentic experience in our exciting city. Sip some bourbon while taking in spectacular views of the Ohio River. We are just a shot away from Whiskey Row, where you immerse yourself in the history of Kentucky's native spirit. Explore world-renowned cultural encounters at nearby Museum Row, featuring icons such as Muhammad Ali and Louisville Slugger. Delight your palette with mouthwatering culinary tastings in our top-rated restaurant scene. The Galt House Hotel, the Heart of Louisville, is in the center of it all.
The Galt House Hotel is the place to meet for a totally self-contained meeting or event, priding ourselves on a warm, friendly atmosphere and sincerity of our service. Located in the heart of Louisville, we are within driving distance from half the US population and just 10 minutes from the airport. We offer six restaurants and lounges; 130,000 square feet of meeting space; 53 meeting rooms; over 1,300 guest rooms; the city's best fitness center; and six retail outlets.
The Garde Manger Sous Chef is responsible for all cold food production and some specialty hot foods. This position requires a keen eye for presentation and flair. Strong knowledge of making cold food from "scratch" items such as appetizers, cold hors d'oeuvres, fruit, meat and cheese platters and upgraded plated salads.
Lead daily kitchen operations to ensure the proper production of food items and kitchen compliance with company policies and procedures.
Coordinate and organize the Garde Manger Kitchen. Delegate and follow up on assigned objectives.
Assist the Garde Manger Chef and Garde Manger Sous Chef in the creation of menu items, recipe cards and plate presentations. Ensures adherence to established standards.
Assist the Executive Chef and Culinary Operations Manager in managing food costs and labor productivity according to financial guidelines.
Assist in the execution of departmental goals.
Provide training in food production and equipment usage to the culinary staff within the designated kitchen.
Ensure that kitchen staff performs according to HACCP, OSHA, and sanitation guidelines.
Oversee proper requisition, storage, utilization and inventory of food products.
Interact with guests and service staff to ensure guest satisfaction and resolve guest complaints.
Perform other duties as assigned.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Anticipate guests' needs, respond promptly and acknowledge all guests.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Ensure that staff report to work as scheduled; document any late or absent employees.
Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Complete work orders for maintenance repairs and submit to Engineering.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards. Must be flexible in work hours and available to work days, evenings, weekends and holidays
Generally 5+ years experience in related field.
Certification is required in some areas.
May require AS/AOS in related discipline
Ability to get along with others/work as a team
Able to be consistently at work on time.
Considerate of co-workers and guests needs.
High school diploma or equivalent required.
Able to follow directions and training requirements.
Must be able to multitask.
Must be neat and clean.
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
The Galt House Hotel offers a comprehensive benefits package which includes medical, dental, 401k, a complimentary meal in associate cafeteria, complimentary parking, a discounted monthly TARC bus pass and more.
The Galt House Hotel is a Drug Free Workplace, creating a culture of care where diversity is welcomed.
Garde Manger Chef
Situated between the energy of Downtown Chicago and the convenience of the nation's busiest airport, Loews Chicago O'Hare Hotel is truly the best of both worlds. Complete with rotating art gallery showcases by local artists, lux amenities and upscale accommodations - our property is truly an O'Hare Oasis.
The Garde Manger chef will oversee all aspects of cold food preparation, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is ready to be served to the guest at the appropriate time.
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
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
Thorough knowledge and understanding of Food Service Sanitation Standards
Excellent culinary skills and knowledge of food productions techniques
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
Outstanding management, organizational, communication and leadership skills
Ability to speak, read and write English
Five to seven years hands on experience with quality food production in high volume, upscale, hotel/free standing restaurant with banquet operation
Two plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant
Have a ACF certification as "Garde Manger" or culinary degree from recognized Culinary Institute and equivalent work experience
Garde Manger Cook - Full Time
The Omni Providence is a landmark hotel in Rhode Island. This hotel is located in the exciting city of Providence and is attached to the Rhode Island Convention Center, Dunkin Donuts Convention Center, as well as the Providence Place Mall. Guests find themselves in walking distance to everything the city has to offer from historical sights to amazing restaurants. The Omni Providence a beautiful Convention Hotel but our associates are what separate us from the rest of the hotels. Our culture provides an atmosphere that allows our associates to learn and grow in their professional development in a fun environment. We strongly encourage promotions from within our company, and as a result, our staff has a solid hospitality foundation. Our diverse staff comes from many different countries in the world and provides a fantastic atmosphere to develop both from a professional and personal level. Although we offer a complete benefit package for all of our full-time associates, all of our associates are provided the greatest benefit of all which is "opportunity".
The part time Line Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.
Consistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work.
Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste.
Understand and ability to properly use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes.
Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
Produce from scratch menu quality food in appropriate portion size, cut and quantity. Ensures all food is prepared and presented in accordance with appropriate recipes, presentations and with guest orders. Acknowledge any special requests and prepare the menu item accordingly.
Safe use of supplies and equipment.
On time and at work when scheduled, and in proper uniform.
Attend department meetings as scheduled.
Consistent professional and positive attitude and actions when communicating with guests, vendors and associates.
Report any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken.
Comply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. Write shift reports including reports on any incidents of theft, accidents or injuries when assigned. Check with manager / supervisor before leaving work area for any reason.
Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.
Any other tasks / duties as requested by management.
Must have past work experience in kitchen
Must have degree or specialty training in culinary arts
Must be able to stand for up to 8 hours per shift
Ability to work nights/weekends/holidays is required
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement
Garde Manger Chef- Catering & Banquets
Wynn Resorts is the recipient of more Forbes Travel Guide Five Star Awards than any other independent hotel company in the world. Wynn Las Vegas opened on April 28, 2005 and was once again named the best resort in Nevada on Condé Nast Traveler's 2018 "Gold List," a title received for the tenth time. Wynn and Encore Las Vegas feature two luxury hotel towers with a total of 4,750 spacious hotel rooms, suites and villas, approximately 192,000 square feet of casino space, 21 dining experiences featuring signature chefs and 11 bars, two award-winning spas, approximately 290,000 square feet of meeting and convention space, approximately 103,000 square feet of retail space as well as three nightclubs, a beach club and recreation and leisure facilities. In addition to two luxury retail esplanades, a Strip-front expansion, Wynn Plaza, is currently under construction and is scheduled to be completed by the third quarter of 2018
The Garde Manger Chef- Catering and banquets is responsible for supporting the Executive Chef with overseeing performance and strategy of the department and being accountable for meeting Wynn food quality standards and financial goals. The primary responsibilities include assigning tasks and priorities, coordinating resources, and controlling operating expenses. The Chef Garde Manger is also responsible for the overall management, development, and training of staff and ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed.
Operational Management will be approximately 65% of this role and include, but is not limited to, the following:
Menu innovation while adhering to outlet concept.
Maintain consistent Wynn food quality standards.
Monitor and improve consistency of food quality to enhance overall customer experience.
Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
Identify best practices and determine quality and efficiency measures as benchmarks for own performance.
People Management will be approximately 45% of this role and include, but is not limited to, the following:
Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.
Maintain consistency of performance across varying conditions, in order to maintain trust and confidence.
Maintain the Wynn core values in conducting business.
Mentor staff through ongoing on the job coaching and positive reinforcement.
Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
Encourage training for managers as part of their professional development and monitor the progress of participants.
Involve all members of management in decision making process thereby giving the team a bigger picture prospective.
Facilitate daily pre-shifts with back of house staff.
Must have a minimum of 5 years of culinary management experience in a similar role.
Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
Ability to communicate in a professional manner.
Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.
Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules.
Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
Must also demonstrate the ability to direct and lead staff.
Must be able to work well with a team and be willing to assist in all phases of the operation.
Knowledge of and exposure to a union environment is preferred.
Must have basic computer skills and knowledge in Microsoft Office is required.
Buffet Garde Manger
Are you interested in…..
- A Fast Track Career with Development and Career Advancement Opportunities?
- Flexible Works Schedules and Referral/Attendance Bonuses?
- Paid College Tuition, Free Meals, Discounted Transportation, Health Benefits and More?
Monarch Casino Resort in Black Hawk is building a 23 story resort that will have over 500 rooms, 4 restaurants, and a full service spa/salon which is expected to open soon!
Part Time and Full Time Team Members Will Enjoy:
Team Member (TM) Referral Program – Not only do we pay our current TM up to $600, we pay your referral up to $1,600
Education/Tuition Reimbursement up to $6,000 per calendar year
Career Development and Advancement Opportunities
Flexible Work Schedules
Drawings totaling $100 in Weekly Cash Prizes
Paid Trips to Atlantis Casino Resort and Spa
1 Free Meal per Shift
Round Trip Bus Tickets for $4 per Day ($20 Savings)
Additional Premium Pay in Select Positions
Full Time Team Members also enjoy:
6 Observed Holidays
Health Benefit Insurance Package (medical, dental, vision, disability, and more)
401k Retirement Plan with Company Match
Don't want to drive to Black Hawk? You don't have to! Check out these casino bus routes at www.casinoshuttle.com or www.aceexpresscoaches.com. As a Team Member of Monarch you can ride the casino bus for only $4 per day!
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
Must be able to speak English
Must be able to speak clearly and listen attentively to kitchen associates, dining room staff, and guests
Must be able to work flexible hours, weekends, holidays, etc.
General knowledge of food safety and sanitation standards.
An Equal Opportunity Employer: Monarch Casino Black Hawk does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, genetic information or any other status protected by law or regulation. It is Monarch's intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.
Lead Line - Garde Manger
Be a part of this fun, fast paced team. Our menu features local, sustainable and health minded items on an innovative, seasonal menu.
Lead Line Cooks prepare and execute high quality breakfast, lunch and dinner items for a la carte, banquet style and buffet service. This is an opportunity to shine and show your skills and speed to our diverse group of guests and associates. We have a strong focus on cleanliness, organization and food safety. Come enjoy our positive working environment and all the great benefits of working for Hyatt.
Candidates must have open availability, including weekends and holidays. Schedules are based upon business needs.
This is a full-time opportunity and offers several benefits, including insurance packages, generous paid time off benefits, retirement plans, free hotel night stays, and much more.
$16.00 per hour.
Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.
You are more than welcome..
Production Kitchen Garde Manger Cook
Prepares and maintains quantities of foods as required.
Effectively produce fresh fruits and vegetable garnishes as needed for banquet functions and maintains a set par for each item as needed per instruction.
Chops, slices, dices and grates fruits and vegetable as needed for required recipes.
Prepares salads and cold sauces as needed.
Prepares all sandwiches, salads, fruit, relish trays, meat trays and cheese platters and any other cold foods as needed per recipe.
Arranges different food in an attractive manner for various banquet functions and special parties.
Ability to follow recipes and production/work planning sheets
Help orient new team members
Maintain and rotates dated food stock.
Maintains a clean and sanitary work environment.
Performs all other duties as requested or assigned.
Company Philosophy & Team Member Responsibility:
Guest Service Expectations:
Treats guests with a sense of caring and individuality while effectively identifying their specific needs...
Informing supervisor of guest needs which may require special accommodations...
Showing special recognition of frequent guests...
Maintaining a safe, clean and comfortable environment at all times...
Consistently welcoming guests, thanking them for their patronage, seeking ways to make them comfortable and expressing your desire to have them return...
Presenting a neat, clean, well-groomed appearance at all times...
Maintaining constant awareness of services, promotions, and events offered at the facility and informs guests...
Cooperating and communicating with fellow team members in all departments and always striving for mutual respect and a feeling of camaraderie...
Projecting a positive, helpful image/attitude...
Accepting direction from supervisor and demonstrating ability to profit from constructive criticism...
Contributing to the success of the organization by producing accomplishments rather than activities, completing your duties with enthusiasm and by helping fellow team members improve job skills and performance...
Voluntarily assisting new team members to adjust to their work environment…
Reporting for work on time and by showing flexibility to work overtime, and/or changing hours or days off...
Productivity & Profitability Expectations:
Relating ideas for improvements...
Knowing, understanding and complying with established Company and departmental policies and procedures...
Ensuring your work place is hazard-free...
Informing your supervisor of all pertinent information and reporting any irregularities to the Company...
Being proficient and accurate in all job duties and taking advantage of opportunities to improve your job knowledge and performance...
Adhering to the established work schedule...
Cooperating with all departments during investigations if required...
Maintaining an orderly, clean, and attractive working area...
Maintaining a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur...
Performing other duties as requested or assigned...
One to three years of related work in a similar size operation.
Culinary or apprenticeship program preferred by not required.
HS diploma or general education degree (GED).
Is always clean and neat, in proper uniform, including nametag, ID badge and slip resistant shoes.
Reports to work on time; signs and swipes in properly.
Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.
Must possess a cooperative, helpful and friendly nature and present a neat, clean, well-groomed appearance.
Must purchase and maintain tools necessary for work.
Ability to communicate with Team members and guests
Ability to be a TEAM player
Ability to successfully fulfill the pre-employment process
Ability to work flexible shifts and days of the week including holidays
Ability to obtain and maintain all necessary licensing
Garde Manger Chef
At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.
Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Education and Experience
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in 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 for specialty restaurant.
Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the specialty restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the specialty restaurant.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Estimates daily specialty restaurant production needs.
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.
Determines how food should be presented and creates decorative food displays.
Leading Discipline Teams
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Maintaining Restaurant Goals
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Knows and implements Safety Standards.
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.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Manages employee progressive discipline procedures.
Participates in the employee performance appraisal process, providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Provides information to supervisors, co-workers, and subordinates 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.
The Ritz-Carlton is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Ritz-Carlton does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Garde Manger Lead Cook
A Cook Supervisor is responsible for overseeing and participating in the preparation of food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability.
What will I be doing?
As a Cook Supervisor, you would be responsible for overseeing and participating in the preparation of food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
Oversee and prepare food items according to designated recipes and quality standards
Oversee and maintain cleanliness and food sanitation
Manage guest orders in a friendly, timely and efficient manner
Ensure knowledge of menu and all food products
Stock and maintain par levels for designated food station(s)
Visually inspect all food sent from the kitchen
Practice correct food handling and food storage procedures according to federal, state, local and company regulations
Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
Prepare requisitions for supplies and food items, as needed
Additional Information: Availability to work varying shifts to include: evenings, weekends, and holidays. Ability to work a full shift (8 hours) walking/standing with or without reasonable accommodation and ability to bend, stoop, walk and lift/push/pull up to 50 lbs. with or without reasonable accommodation required. Must be able to work overtime as needed. Previous pantry cook and supervisor experience required.
What are we looking for?
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
- We're passionate about delivering exceptional guest experiences.
- We do the right thing, all the time.
- We're leaders in our industry and in our communities.
- We're team players in everything we do.
- We're the owners of our actions and decisions.
- We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
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