Garde Manager

Yardbird DC; Washington (District of Columbia); On-site; USD 52,000 - 68,000; Full time

Job summary

Yardbird DC is seeking an experienced Cold Kitchen Lead to join our high-volume, upscale kitchen. You will prepare salads, charcuterie, and cold dishes, supervise staff, and contribute to menu development with emphasis on plating and quality.

The role requires knife mastery, strong organization, and the ability to perform under pressure in a fast-paced environment. Excellent communication with kitchen and service teams is essential.

Qualifications

• Expertise in knife skills, cold food preparation, charcuterie techniques, and plating aesthetics.
• Strong organizational, time management, and problem-solving abilities; ability to work under pressure; teamwork and leadership skills; effective communication

Responsibilities

• Cold Food Preparation: Prepare and maintain cold foods such as salads, cold cuts, fruits, cheeses, terrines, and hors d’oeuvres according to recipes and presentation standards.
• Charcuterie and Specialty Items: Produce charcuterie boards, composed salads, cold appetizers, and cheese programs, ensuring precision in knife work and plating aesthetics
• Buffet and Display Management: Assemble visually appealing buffet items and display platters for banquets and events, maintaining consistency and quality
• Inventory and Storage: Monitor cold storage areas, maintain proper food stock levels, and ensure all items are stored at correct temperatures
• Sanitation and Safety: Maintain hygiene and sanitation standards in the cold kitchen, ensuring compliance with health regulations
• Team Leadership: Supervise and train kitchen staff, coordinate with other culinary team members, and communicate effectively to ensure smooth operations
• Menu Development: Assist in creating seasonal or specialty cold dishes, including hors d’oeuvres and charcuterie plates, contributing to menu innovation

Skills

Knife skills

Cold food prep

Charcuterie techniques

Plating aesthetics

Organizational skills

Time management

Problem-solving

Team leadership

Communication

Education

Culinary degree

Job description

Job Description

Job Description

Job Description

REPORTS TO: Sous ChefKEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff****MUST BE AVAILABLE TO WORK SUNDAYS****

Key Responsibilities

Cold Food Preparation

Prepare and maintain cold foods such as salads, cold cuts, fruits, cheeses, terrines, and hors d’oeuvres according to recipes and presentation standards

Charcuterie and Specialty Items

Produce charcuterie boards, composed salads, cold appetizers, and cheese programs, ensuring precision in knife work and plating aesthetics

Buffet and Display Management

Assemble visually appealing buffet items and display platters for banquets and events, maintaining consistency and quality

Inventory and Storage

Monitor cold storage areas, maintain proper food stock levels, and ensure all items are stored at correct temperatures

Sanitation and Safety

Maintain hygiene and sanitation standards in the cold kitchen, ensuring compliance with health regulations

Team Leadership

Supervise and train kitchen staff, coordinate with other culinary team members, and communicate effectively to ensure smooth operations

Menu Development

Assist in creating seasonal or specialty cold dishes, including hors d’oeuvres and charcuterie plates, contributing to menu innovation

Required Skills and Qualifications

Technical Skills

Expertise in knife skills, cold food preparation, charcuterie techniques, and plating aesthetics

Soft Skills

Strong organizational, time management, and problem-solving abilities; ability to work under pressure; teamwork and leadership skills; effective communication

Physical Requirements

Ability to stand for long periods, lift heavy items, and work in a fast-paced kitchen environment

Work Environment

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners The noise level in the work environment is usually loud While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell The employee frequently is required to walk

Preferred:

Minimum 1 years’ experience in high volume or upscale kitchens Culinary degree from accredited school or university Excellent verbal and written communication skills Excellent critical thinking and decision-making skills