Cook I - Garde Manger (Full Tiime)

Loews Hotels & Co; Tucson (AZ); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Health benefits

401(k) matching

Paid sick days

Paid vacation and holidays

Training & development

Tuition reimbursement

Pet insurance

Team member hotel rates

Job summary

Loews Ventana Canyon Resort in Tucson, AZ seeks a Garde Manger Cook I to oversee cold kitchen items, from salads to canapés, ensuring top quality and presentation. You will work with culinary leadership on menus and event execution, maintaining safety and efficiency in a high-volume hotel kitchen.

The role requires 3+ years in professional kitchens and strong knife skills, with a preference for those with hotel banquet experience and HACCP knowledge.

Qualifications

• High school diploma or equivalent; culinary school training strongly preferred.
• 3+ years in a professional kitchen with at least 1 year in a Garde Manger role.
• Strong knife skills and artistic presentation ability.
• Experience in large-scale banquet or hotel operations preferred.
• Knowledge of HACCP, food safety, and cold storage procedures.
• Ability to stand for extended periods and lift up to 50 lbs.

Responsibilities

• Lead the preparation and presentation of all cold food items with quality and visual appeal.
• Supervise Cook II and III with station setup, prep, and plating for banquets and events.
• Prepare high-end buffet and plated presentations including fruit carvings and pâtés.
• Maintain mise en place and collaborate with chefs on seasonal items.
• Uphold food safety and sanitation practices at all times.
• Train and mentor junior cooks and ensure station organization.

Skills

Knife skills

Food presentation

Pressure handling

Culinary knowledge

Team mentorship

Education

High school diploma or equivalent

Culinary school training preferred

Tools

Kitchen equipment knowledge

Job description

Recognized as an AZ Central Top Workplace, Loews Ventana Canyon Resort offers careers at a luxury resort in Tucson's Catalina Foothills. Team members create memorable stays for guests seeking relaxation and adventure across 398 guest rooms, five dining outlets, spa, recreation, and event spaces.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; you'll 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 role-from Guest Services to Finance, Culinary to IT-offers 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 matchPaid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet BereavementTraining & Development opportunities, career growthTuition ReimbursementPet InsuranceTeam Member Hotel Rates, other discounts, perks & moreComplimentary meals in Team Member Café while workingGolf discount at The Lodge at Ventana CanyonCommunity volunteer opportunitiesBenefits are subject to eligibility and may vary by positionWhat We're Looking For:The Garde Manger Cook I is the senior-level cook in the cold kitchen, responsible for overseeing the preparation, presentation, and execution of all cold food items including salads, charcuterie, canapés, amuse-bouche, and buffet displays. This role ensures the highest quality and consistency in accordance with hotel standards and works closely with culinary leadership on menu development and event execution.Who You Are:A Garde Manger Cook I must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation:Basic knife skillsAbility to work pantry cold food station, (salads, dressings, basic cutting and slicing)Ability to work under pressure, handle multiple tasks and difficult situationsKnowledge of operating all kitchen equipmentBasic mathematical skillsMust be able to obtain Food Handler's CardAbility to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 poundsAbility to speak, read and write EnglishVeterans and military spouses are encouraged to applyWhat You Will Do:Lead the preparation and presentation of all cold food items, ensuring quality, taste, and visual appeal.Supervise and assist Cook II and III with station setup, prep, and plating for banquets, outlets, and eventsPrepare high-end buffet and plated presentations including fruit carvings, aspics, terrines, pâtés, and cheese displaysEnsure mise en place is complete and organized for all functionsCollaborate with chefs to execute seasonal and event-based menu itemsUphold food safety and sanitation practices at all timesMonitor inventory and communicate product needs or shortagesTrain and mentor lower-level cooks and guide them in proper culinary techniques and station organizationMaintain cleanliness, organization, and efficiency of the cold kitchen areaRegular attendance in conformance with standardsMay be required to work varying schedules to reflect business needsRequired to attend all mandatory training sessions and meetingPerform other duties as assignedYour Qualifications Include:RequiredHigh school diploma or equivalent; culinary school training strongly preferred3+ years of experience in a professional kitchen with at least 1 year in a Garde Manger roleStrong knife skills and artistic presentation abilityExperience in large-scale banquet or hotel operations preferredKnowledge of HACCP, food safety, and cold storage proceduresAbility to stand for extended periods and lift up to 50 lbsPreferredHigh School Diploma or equivalentLoews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.