Garde Manger Lead Cook — Banquets & Desserts

Terranea Resort; Rancho Palos Verdes (CA); On-site; USD 27,571 - 39,269; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Life and disability benefits

401(k) plan with company match

Paid time off/sick time

Job summary

Terranea Resort in Rancho Palos Verdes, CA is seeking a Cook to plan, prep and execute quality service across designated outlets, following recipes and plating guide specifications.

Responsibilities include maintaining cleanliness, stocking, collaborating with Chef and Sous Chef, and ensuring guest satisfaction while adhering to health regulations. 1–3 years in a quality hotel/restaurant preferred; benefits include medical, dental, vision and a company 401(k).

Qualifications

• Fluent English in speaking and writing, legible communication.
• Able to compute basic arithmetic and follow recipes precisely.
• Understand and adapt recipes while maintaining quality.
• High attention to detail, timing, and organization.

Responsibilities

• Plan, prep and provide quality service in all areas of food production.
• Maintain cleanliness, sanitation and organization of work areas.
• Meet with Chef/Sous Chef to review assignments and schedule.
• Complete opening duties: set up mise en place, check equipment, stock.
• Prepare and produce dessert items for Restaurants, Room Service and Banquets.
• Assist with inventories and plating for Banquets as assigned.
• Break down station and complete closing duties, restock and secure items.

Skills

Fluent English

Legible communication

Arithmetic

Follow recipes

Adapt recipes

Attention to detail

Team player

Self-management

PMS/POS knowledge

Education

High school diploma or equivalent

Food handling certificate

Culinary training or apprenticeship

Tools

PMS/POS systems

Job description

Terranea Resort in Rancho Palos Verdes, CA is seeking a Cook to plan, prep and execute quality service across designated outlets, following recipes and plating guide specifications.

Responsibilities include maintaining cleanliness, stocking, collaborating with Chef and Sous Chef, and ensuring guest satisfaction while adhering to health regulations. 1–3 years in a quality hotel/restaurant preferred; benefits include medical, dental, vision and a company 401(k).