GARDE MANGER (SALAD CHEF), 3West in Basking Ridge ($17-19+/hr)

Harvest Restaurants Group; Northern (KY); Hybrid; USD 40,000 - 55,000; Full time

Benefits offered by this job

Junior Sous Chef Program

Employee dining discount

Daily family meal

Flexible scheduling with holidays off

Partial employer paid medical, dental,

Job summary

Harvest Restaurants Group's 3WEST is seeking a Garde Manger Chef to manage the cold side, including salads, desserts and hors d'oeuvres for a busy, farm-to-table tavern.

1–2 years' experience preferred; culinary students are welcome as training is provided to the right candidate. Join a team committed to culinary excellence and guest satisfaction.

Qualifications

• 1–2 years of experience preferred; culinary students welcome to apply.
• Candidates should be team oriented with a positive attitude.
• Desire to create the best guest experience.

Responsibilities

• Garde Manger maintains the cold side of the cooking line; prepares salads, cold items, desserts & hors d'ouevres.
• Handle a busy salad station for the new season.
• Contribute to a farm-to-table, guest-focused dining experience.

Skills

Team orientation

Flexible attitude

Guest experience focus

Job description

Description

3West Restaurant is seeking a Garde Manger Chef to handle a busy salad station for a new and busy season in our farm to table tavern. 1-2 years experience preferred but culinary students welcome to apply--we will train the right candidate!

Harvest Restaurant's 3WEST is located in Basking Ridge and is committed to food, using the freshest, safest ingredients, presenting seasonal menus

Do you want to be part of a company that continually strives for culinary excellence and nurtures its team for growth?

The Garde Manger maintains the cold side of the cooking line making salads, cold items, desserts & hors d'ourves.

Requirements

Candidates need to be team oriented, have a willingness to contribute with a flexible and positive attitude and a desire to create the best guest experience.

ROOTS STEAKHOUSE: Highlights the beauty of classic Steakhouse fare through simple yet innovative dishes.

THE TAVERNS (Includes Tabor Road Tavern): Dedicated to whole food and inventive seasonal farm to table fare using local ingredients from an open kitchen

BENEFITS include culinary career development in our Junior Sous Chef Program, generous discounted employee dining policies, daily family meal, flexible scheduling with many holidays off and partial employer paid medical, dental and vision benefits.