Garde Manger

The Oak Room; Washington (District of Columbia); On-site; USD 28,000 - 39,000; Full time

Job summary

Ten Five Hospitality in Georgetown is seeking an experienced Garde Manger Cook to lead the cold station, including salads, charcuterie, and canapés, while maintaining strict food safety standards and delivering visually stunning plates.

The role requires experience in high-end cuisine and a team-oriented, flexible professional who can work evenings, weekends, and holidays to support a fine dining service in a new restaurant concept.

Qualifications

• At least 3 years experience in high-end cuisine and high-volume kitchen environments.
• Detail-oriented with strong culinary technique.
• Exceptional communication skills.
• Must be a team player with a positive attitude.
• Excellent time-management with ability to prioritize tasks.
• Able to work a flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Prepare cold appetizers, salads, dressings, marinades and cold station.
• Cure meats, assemble cheese boards, and craft terrines or pâtés.
• Arrange and garnish cold dishes per recipe specifications.
• Complete tasks in a timely manner and communicate needs to Chef/Manager.
• Weigh and measure ingredients accurately; restock station as needed.
• Assist at other stations when necessary and ensure FIFO storage.

Skills

High-end cuisine

Team player

Time management

Communication skills

Flexible schedule

Job description

Garde Manger CookJob Description

Ten Five Hospitality is excited to announce the launch of its new restaurant and lounge concept in Georgetown, The Oak Room. We are seeking dynamic, experienced professionals to join our team as we create an elevated dining experience. Ideal candidates will have a strong background in fine dining service & a passion for delivering exceptional hospitality.

Position Summary

The Garde Manger Cook is responsible for the preparation, presentation, and execution of all cold food items. This includes salads, appetizers, charcuterie, canapes and cold sauces. You will maintain strict food safety standards while ensuring visually stunning and high-quality plates leave the cold station.

Duties & Responsibilities

• Prepare cold appetizers, salads, dressings, marinades and cold station
• Cure meats, assemble cheese boards, and craft terrines or pates.
• Arrange and garnish cold dishes according to recipe specifications.
• Complete tasks assigned in a timely manner.
• Communicate all kitchen related needs to Chef or Manager.
• Weigh & measure ingredients accurately.
• Restock station when necessary.
• Assist at another station when necessary.
• Manage the quality of the food items and stores food products correctly (FIFO)
• Must be able to assist with cleaning projects.
• All other duties assigned.

Physical Requirements

• Must be able to stand and exert well-paced mobility for extended periods.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Must be able to bend or lift up to 50 lbs.
• Exposure to hot kitchen elements or cleaning materials.
• Must be available for Monday's and Dinner Service.

Skills/Experience

• At least one (3) years’ experience in high-end cuisine and high-volumekitchen environment.
• Detailed oriented people with a proper understanding of culinary techniques.
• Exceptional communication skills.
• Must be a team player and have a positive attitude.
• Excellent time-management skills with the ability to prioritize tasks.
• Must be able to work a flexible schedule including evenings, weekends, and holidays when required.

We are an equal opportunity employer.