Cold Kitchen Artist: Salads, Charcuterie & Plating

LDV Hospitality; New York (NY); Presencial; USD 42.000 - 66.000; Jornada completa

Descripción de la vacante

LDV Hospitality, featuring American Cut Tribeca, is seeking a Garde Manger to prepare and present cold dishes, salads, charcuterie, and other items from the cold kitchen. You will help ensure consistent food quality, attractive presentation, safe handling, and efficient kitchen operations.

Responsibilities include plating salads and cold items, maintaining freshness, following allergen protocols, organizing the cold station, and assisting with menu prep and seasonal offerings.

Formación

• Experience in a professional kitchen or food preparation environment.
• Knowledge of cold food preparation, knife skills, and food presentation.
• Understanding of food safety and sanitation practices.
• Ability to follow recipes, instructions, and established procedures.
• Strong organization, attention to detail, and time-management skills.
• Ability to work collaboratively in a fast-paced environment.
• Availability to work scheduled shifts, evenings, weekends, and holidays.

Responsabilidades

• Prepare and plate salads, cold appetizers, sandwiches, dressings, sauces, and other menu items according to recipes and presentation standards.
• Prepare and arrange charcuterie, cheeses, garnishes, and other cold food displays as needed.
• Maintain the freshness, quality, and proper storage of ingredients and prepared foods.
• Follow food safety, sanitation, and hygiene procedures, including temperature control and allergen protocols.
• Organize and maintain the cold kitchen, equipment, and workstations.
• Monitor inventory, rotate stock, and communicate supply needs to the appropriate team member.
• Coordinate with kitchen colleagues to support timely service and consistent menu execution.
• Assist with menu preparation, seasonal offerings, and special events as needed.

Descripción del empleo

LDV Hospitality, featuring American Cut Tribeca, is seeking a Garde Manger to prepare and present cold dishes, salads, charcuterie, and other items from the cold kitchen. You will help ensure consistent food quality, attractive presentation, safe handling, and efficient kitchen operations.

Responsibilities include plating salads and cold items, maintaining freshness, following allergen protocols, organizing the cold station, and assisting with menu prep and seasonal offerings.