Garde Manger Cook I: Cold Kitchen Lead

Loews Hotels & Co; Tucson (AZ); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Health benefits

401(k) matching

Paid sick days

Paid vacation and holidays

Training & development

Tuition reimbursement

Pet insurance

Team member hotel rates

Job summary

Loews Ventana Canyon Resort in Tucson, AZ seeks a Garde Manger Cook I to oversee cold kitchen items, from salads to canapés, ensuring top quality and presentation. You will work with culinary leadership on menus and event execution, maintaining safety and efficiency in a high-volume hotel kitchen.

The role requires 3+ years in professional kitchens and strong knife skills, with a preference for those with hotel banquet experience and HACCP knowledge.

Qualifications

• High school diploma or equivalent; culinary school training strongly preferred.
• 3+ years in a professional kitchen with at least 1 year in a Garde Manger role.
• Strong knife skills and artistic presentation ability.
• Experience in large-scale banquet or hotel operations preferred.
• Knowledge of HACCP, food safety, and cold storage procedures.
• Ability to stand for extended periods and lift up to 50 lbs.

Responsibilities

• Lead the preparation and presentation of all cold food items with quality and visual appeal.
• Supervise Cook II and III with station setup, prep, and plating for banquets and events.
• Prepare high-end buffet and plated presentations including fruit carvings and pâtés.
• Maintain mise en place and collaborate with chefs on seasonal items.
• Uphold food safety and sanitation practices at all times.
• Train and mentor junior cooks and ensure station organization.

Skills

Knife skills

Food presentation

Pressure handling

Culinary knowledge

Team mentorship

Education

High school diploma or equivalent

Culinary school training preferred

Tools

Kitchen equipment knowledge

Job description

Loews Ventana Canyon Resort in Tucson, AZ seeks a Garde Manger Cook I to oversee cold kitchen items, from salads to canapés, ensuring top quality and presentation. You will work with culinary leadership on menus and event execution, maintaining safety and efficiency in a high-volume hotel kitchen.

The role requires 3+ years in professional kitchens and strong knife skills, with a preference for those with hotel banquet experience and HACCP knowledge.