Cold Cook

BGI 14TH STREET LLC; New York (NY); On-site; USD 25,000 - 36,000; Full time

Job summary

Bagatelle in New York City seeks a Cold Cook (Garde Manger) to handle salads, crudos, charcuterie, and other cold items with precision. You will follow recipes, plating guides, and service pace while maintaining cold-chain and food-safety standards.

The role focuses on execution, not supervision, requiring 1–2 years in a cold kitchen and strong knife skills. This is a hands-on, high-volume environment with a commitment to quality and presentation.

Qualifications

• High school diploma or equivalent preferred; culinary arts training or certificate preferred, but not required.
• NYC Department of Health Food Protection Certificate preferred.
• Must be legally authorized to work in the United States without employer sponsorship.

Responsibilities

• Prepare salads, crudos, charcuterie, dressings, and other cold items per Bagatelle recipes and plating guides.
• Maintain cold station cleanliness, food safety, and proper cold-holding temperatures (FIFO).
• Execute daily production lists and prep assignments; assist service with urgency and accuracy.
• Maintain portion control and minimize waste across cold station items.
• Support kitchen leadership and train new team members on cold station procedures.

Skills

Knife skills

Teamwork

Attention to detail

English literacy

Communication

Work under pressure

Time management

Education

High school diploma or equivalent

Culinary training/certificate preferred

Food Protection Certificate preferred

Tools

Slicers

Mandolines

Knives

Job description

Description

JOB DESCRIPTION

COLD COOK – NEW YORK

Reports To: Executive Chef, Sous Chef, and Chef(s) on Duty

Department: Culinary (Back of House)

Classification: Variable Hour, Non-Exempt

Status: Full-Time / Part-Time (as scheduled) / Variable Hour, Non-Exempt

Pay Range: $22 per hour

Position Summary

At Bagatelle, every plate reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant spirit of the French Riviera. Our kitchen is built on passion, precision, teamwork, and an uncompromising commitment to quality.

The Cold Cook (Garde Manger) is responsible for the preparation and execution of Bagatelle's cold station program—salads, appetizers, crudos, charcuterie, and other cold preparations with consistency, accuracy, and attention to detail. This is a hands-on production role that prepares cold menu items to established recipes, plating guides, and presentation standards under the direction of the Sous Chef and Executive Chef, while maintaining the cold-chain, cleanliness, and food safety standards that define the cold kitchen.

The role is focused on precise, reliable execution rather than supervisory responsibility. The ideal candidate is passionate about cooking, has a refined eye for presentation, thrives in a fast-paced environment, and is committed to delivering exceptional food experiences for every guest.

Key Responsibilities

Cold Station Production & Execution

• Prepare salads, appetizers, crudos, charcuterie, dressings, and other cold menu items according to Bagatelle recipes, portion specifications, plating guides, and presentation standards.
• Execute daily production lists and prep assignments provided by the Sous Chef or Executive Chef.
• Maintain consistency in presentation, flavor profiles, portioning, and overall cold-item standards with every plate.
• Prepare items fresh and in line with service demand and assigned production schedules.
• Execute service with consistency, urgency, and attention to detail; support other stations as business demands require.
• Maintain expert knowledge of all cold menu items, ingredients, allergens, preparation methods, and plating standards.

Quality & Consistency

• Follow documented recipes, plating guides, and preparation standards precisely for every item produced.
• Conduct self-checks during prep and service to ensure all cold items meet Bagatelle's quality, presentation, and timing expectations.
• Taste, evaluate, and inspect products throughout production to ensure freshness and consistency.
• Flag quality or consistency issues to kitchen leadership promptly and assist with corrections.
• Maintain appropriate portion control and actively control and limit waste.

Food Safety & Cold Chain Management

• Maintain proper cold-holding temperatures and First-In, First-Out (FIFO) rotation for all cold station ingredients and prepared items.
• Follow all NYC Department of Health regulations, HACCP cold food safety standards, and company sanitation procedures at all times.
• Monitor and log refrigeration temperatures as required by department procedures and report any deviations immediately.
• Properly label, date, and store all products; prevent cross-contamination and cross-contact, with particular attention to raw proteins, seafood, and allergens.
• Immediately inform the Chef on Duty of any DOH, OSHA, or workplace safety concern or violation.

Kitchen Operations

• Complete opening, closing, and prep checklists as assigned, timely and thoroughly, in accordance with department standards.
• Set up, clean, and fully stock the cold station by the start of each shift and maintain organized, clean, and efficient workstations and storage areas throughout service.
• Monitor ingredient par levels at the cold station and communicate replenishment needs to kitchen leadership.
• Assist with receiving, rotating, and properly storing cold station ingredients and deliveries to minimize waste.
• Support inventory counts and help maintain accurate stock records.
• Safely operate, clean, and maintain cold station equipment (slicers, mandolines, knives, and refrigeration); use equipment and tools only as intended and report equipment issues or maintenance needs promptly.

Teamwork & Communication

• Work collaboratively with chefs and fellow culinary team members to ensure seamless kitchen operations.
• Support the Sous Chef and Executive Chef during service and special events as needed.
• Communicate clearly and professionally with kitchen leadership and team members during service, including product shortages and operational needs.
• Support fellow team members during high-volume periods to ensure efficient service.
• Assist in training new culinary team members on cold station procedures as directed by kitchen leadership.
• Attend all mandatory meetings and trainings.

Professional Standards

• Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
• Maintain a polished personal presentation and grooming consistent with Company standards.
• Demonstrate integrity and consistently meet or exceed Bagatelle standards.
• Perform other related and compatible duties as assigned by kitchen leadership.

Qualifications

• Minimum of 1–2 years of experience in a cold kitchen, garde manger, or salad/appetizer station role in an upscale, fine dining, or high-volume restaurant.
• Strong knife skills and proficiency with slicers, mandolines, and other cold station equipment.
• Working knowledge of salads, dressings, vinaigrettes, crudos, charcuterie, and cold appetizer preparation.
• Refined sense of presentation and plating with strong attention to detail.
• Understanding of cold-chain food safety, HACCP principles, and Department of Health regulations.
• Strong organizational skills and the ability to prioritize multiple tasks while maintaining quality and consistency.
• Ability to perform essential job functions under pressure and maintain professionalism when working under stress.
• Team-oriented with a positive attitude and strong work ethic.
• Ability to communicate effectively with kitchen leadership and team members.
• Ability to read ticket orders, recipes, and labels as written in English.
• Ability to access and accurately input information in kitchen systems (e.g., temperature logs, inventory, or scheduling tools) as required.
• High school diploma or equivalent preferred; culinary arts training or certificate preferred, but not required.
• NYC Department of Health & Mental Hygiene Food Protection Certificate preferred.
• Must be legally authorized to work in the United States without employer sponsorship.

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 an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.

Requirements

Working Conditions & Physical Requirements

Flexible, variable schedule including evenings, weekends, and holidays based on business needs.

Ability to stand and walk for extended periods throughout scheduled shifts.

Frequent lifting, carrying, bending, reaching, kneeling, and repetitive hand movements, including extended knife work.

Ability to regularly lift and carry up to 50 pounds.

Regular exposure to refrigerated and freezer areas, sharp tools and equipment, raw proteins and seafood, commercial kitchen equipment, hot surfaces, and cleaning chemicals.

Ability to work efficiently in a fast-paced, high-volume culinary environment while maintaining accuracy and composure.