Garde Manger Cook I: Cold Kitchen Lead & Plating Expert

Loews Hotels & Co; Nashville (TN); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Health benefits

401(k) with company match

Paid Sick Days

Vacation & Holidays

Complimentary meals in Team Member Caf

Job summary

Loews Nashville Hotel is seeking a Garde Manger Cook I to oversee the preparation, presentation, and execution of all cold food items, including salads and canapés, ensuring the highest quality and consistency with hotel standards.

The role supports culinary leadership on menu development and event execution, trains lower-level cooks, and maintains a clean, organized cold kitchen for high-volume banquet and outlet service.

Qualifications

• 3+ years of experience in a professional kitchen; 1 year in Garde Manger
• Strong knife skills and artistic presentation ability
• 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, ensuring quality, taste, and visual appeal
• Supervise and assist Cook II and III with station setup, prep, and plating for banquets, outlets, and events
• Prepare high-end buffet and plated presentations including fruit carvings, aspics, terrines, pâtés, and cheese displays
• Ensure mise en place is complete and organized for all functions
• Collaborate with chefs to execute seasonal and event-based menu items
• Maintain cleanliness, organization, and efficiency of the cold kitchen area

Skills

Knife skills

English proficiency

Education

High school diploma or equivalent

Culinary school training preferred

Job description

Loews Nashville Hotel is seeking a Garde Manger Cook I to oversee the preparation, presentation, and execution of all cold food items, including salads and canapés, ensuring the highest quality and consistency with hotel standards.

The role supports culinary leadership on menu development and event execution, trains lower-level cooks, and maintains a clean, organized cold kitchen for high-volume banquet and outlet service.