Garde Manger Lead Cook – Cold Kitchen & Banquets

Loews Hotels & Co; Nashville (TN); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Health benefits

401(k) match

Paid time off

Bereavement pay

Pet insurance

Free onsite parking

Team meals

Job summary

Loews Nashville Hotel is seeking a Garde Manger Cook I to lead cold kitchen prep, presentation, and execution of salads, canapés, and buffet displays. You will work closely with culinary leadership on menu development for events and outlets, ensuring top quality and consistency.

Responsibilities include supervising Cook II/III, coordinating mise en place, and mentoring junior cooks while maintaining sanitization and safety standards in a high-volume hotel environment.

Qualifications

• High school diploma or equivalent; culinary school training strongly preferred.
• 3+ years in a professional kitchen; 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.

Responsibilities

• Lead the preparation and presentation of all cold food items, ensuring quality and visual appeal.
• Supervise and assist Cook II/III with station setup, prep, and plating for events.
• Prepare high-end buffet and plated presentations including fruit carvings and charcuterie displays.
• Ensure mise en place is complete and organized for all functions.
• Collaborate with chefs to execute seasonal and event-based menu items.
• Uphold food safety and sanitation practices at all times.

Skills

Basic knife skills

Pantry cold station

Work under pressure

Kitchen equipment knowledge

Basic math

Food Handler’s Card

Stand for long periods

English literacy

Team collaboration

Education

Culinary school training

High school diploma or equivalent

Job description

Loews Nashville Hotel is seeking a Garde Manger Cook I to lead cold kitchen prep, presentation, and execution of salads, canapés, and buffet displays. You will work closely with culinary leadership on menu development for events and outlets, ensuring top quality and consistency.

Responsibilities include supervising Cook II/III, coordinating mise en place, and mentoring junior cooks while maintaining sanitization and safety standards in a high-volume hotel environment.