Garde Manger Cook - Oak Room

The Oak Room - Georgetown; Washington (District of Columbia); On-site; USD 30,000 - 39,000; Full time

Job summary

The Oak Room - Georgetown is hiring a Garde Manger Cook to lead the cold station, preparing salads, canapés, charcuterie, and cold sauces for our fine-dining service. You will ensure high quality and beautiful plating while upholding strict food safety standards.

Ideal candidates have 3+ years in high-end, high-volume kitchens and are strong communicators and team players. Flexibility for evenings, weekends, and holidays is required in this role.

Qualifications

• At least 3 years’ experience in high-end cuisine and high-volume kitchen.
• Excellent time-management and organizational skills.
• Exceptional communication and teamwork abilities.

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 according to recipe specifications.
• Weigh and measure ingredients accurately.
• Restock station and assist other stations as needed.
• Maintain FIFO and proper storage of foods.

Skills

Culinary skills

Food safety

Team player

Time management

Communication

Education

3+ years high-end cuisine experience

Tools

Garde Manger station

Job description

Garde Manger CookJob DescriptionTen 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 SummaryThe 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 & ResponsibilitiesPrepare cold appetizers, salads, dressings, marinades and cold stationCure 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 RequirementsMust 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/ExperienceAt least one (3) years’ experience in high-end cuisine and high-volume kitchen 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.