Garde Manger Specialist — Cold Prep & Events

North Ridge Country Club Inc; Raleigh (NC); On-site; USD 45,000 - 70,000; Full time

Job summary

North Ridge Country Club Inc in Raleigh, NC seeks an experienced Garde Manger to lead cold food production for our private club dining outlets, banquets, and events. You will ensure quality, consistency, and impeccable presentation across all cold items, from canapés to displays.

Key responsibilities include coordinating with the Executive Chef and culinary team, maintaining sanitation, and meeting service timelines while delivering an outstanding member and guest experience.

Qualifications

• High school diploma or equivalent preferred.
• Culinary school education or formal culinary training is a plus but is not required with appropriate experience.
• Food safety certification preferred or must be obtained as required by the Club.

Responsibilities

• Prepare and execute cold food items according to established recipes, specifications, portion standards, and presentation guidelines.
• Prepare salads, dressings, cold appetizers, sandwiches, canapés, hors d'oeuvres, cold sauces, fruit and vegetable displays, cheese and charcuterie presentations, and other cold food items as assigned.
• Support banquet and special-event production, including buffets, receptions, member events, tournaments, holiday functions, and private events.
• Produce visually appealing platters, displays, and presentations appropriate for a private club environment.
• Maintain consistency in flavor, portion size, appearance, freshness, and overall food quality.

Skills

Culinary experience

Garde manger

Banquet preparation

Knife skills

Food safety

Attention to detail

Teamwork

Flexibility

Education

High school diploma

Culinary training

Food safety certification

Tools

Knives

Slicers

Refrigeration equipment

Job description

North Ridge Country Club Inc in Raleigh, NC seeks an experienced Garde Manger to lead cold food production for our private club dining outlets, banquets, and events. You will ensure quality, consistency, and impeccable presentation across all cold items, from canapés to displays.

Key responsibilities include coordinating with the Executive Chef and culinary team, maintaining sanitation, and meeting service timelines while delivering an outstanding member and guest experience.