Garde Manger Cook | Fine-Dining Cold Prep & Charcuterie

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

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.