Elegant Garde Manger Chef – Cold Kitchen Lead

BENCHMARK; Naples (FL); On-site; USD 60,000 - 75,000; Full time

Job summary

Naples Grande Beach Resort is seeking a Garde Manger Chef to oversee all cold food production across the resort, including salads, antipasti, charcuterie, and banquet cold offerings. The role emphasizes artistry, consistency, and operational excellence in a luxury setting.

You will lead a culinary team, coordinate with executive and outlet chefs on menus, and ensure top-quality cold dishes while maintaining HACCP standards. Nights, weekends, and holiday shifts required.

Qualifications

• 3–5 years of culinary experience with emphasis on garde manger operations.
• Experience in luxury hotels, resorts, or fine dining preferred.
• Strong artistic presentation and food display skills.
• Knowledge of seafood handling, charcuterie, and cold food production.
• Ability to work flexible schedules including nights, weekends, and holidays.

Responsibilities

• Lead all cold kitchen production and presentation.
• Create and maintain standards for salads, antipasti, charcuterie, seafood displays, and cold appetizers.
• Oversee banquet cold food presentations and buffet displays.
• Manage production schedules to support restaurant and banquet operations.
• Ensure freshness, quality, and proper food handling procedures.
• Train culinary team members in cold kitchen techniques and presentation standards.
• Collaborate with Executive Chef and outlet chefs on menu development.
• Monitor inventory, ordering, and product utilization.
• Maintain sanitation and HACCP standards.

Skills

Garde Manger

Job description

Naples Grande Beach Resort is seeking a Garde Manger Chef to oversee all cold food production across the resort, including salads, antipasti, charcuterie, and banquet cold offerings. The role emphasizes artistry, consistency, and operational excellence in a luxury setting.

You will lead a culinary team, coordinate with executive and outlet chefs on menus, and ensure top-quality cold dishes while maintaining HACCP standards. Nights, weekends, and holiday shifts required.