Garde Manger Chef — Lead Cold Kitchen in Luxury Resort

Pyramid Global Hospitality; Naples (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

Pyramid Global Hospitality is seeking a talented Garde Manger Chef for Naples Grande Beach Resort on Florida's Paradise Coast. You will lead all cold kitchen production, craft salads, antipasti, and charcuterie, and ensure pristine presentation across outlets and events.

Ideal candidates have 3–5 years of garde manger experience in luxury settings, strong knowledge of seafood handling and HACCP standards, and the ability to work flexible hours including nights and weekends.

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

Culinary Excellence

Food Presentation

Team Collaboration

Job description

Pyramid Global Hospitality is seeking a talented Garde Manger Chef for Naples Grande Beach Resort on Florida's Paradise Coast. You will lead all cold kitchen production, craft salads, antipasti, and charcuterie, and ensure pristine presentation across outlets and events.

Ideal candidates have 3–5 years of garde manger experience in luxury settings, strong knowledge of seafood handling and HACCP standards, and the ability to work flexible hours including nights and weekends.