Garde Manger Supervisor

Loews Hotels & Co; Orlando (FL); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Free meal per shift

Free theme park access

Training & development opportunities

Community involvement

Job summary

Loews Hotels at Universal Orlando is seeking a culinary professional to lead the Garde Manger station. You will manage cold dishes, ensure quality and safety, and mentor team members in a fast-paced hotel kitchen.

Join a dynamic culture with growth opportunities and a focus on guest experience, safety, and innovation in menu development. This role supports a premium resort environment with diverse responsibilities.

Qualifications

• At least 3–5 years supervisory experience in garde manger or cold prep in a high-volume hotel.
• Knowledge of garde manger techniques and food sanitation standards.
• Certification as Food Service Manager or equivalent per local regulations.
• Culinary degree or formal training preferred.

Responsibilities

• Oversee the garde manger station and ensure taste, presentation, and safety of cold dishes.
• Prepare salads, dressings, appetizers, and garnishes with precision.
• Train and mentor kitchen team and uphold a positive culture.
• Coordinate with chefs to develop innovative menu items.
• Monitor inventory, food costs, and waste for efficiency and cost control.
• Uphold health regulations and food safety practices.
• Attend mandatory trainings and participate in other duties as assigned.

Skills

Garde Manger

Cold food prep

Food sanitation

Leadership

English communication

Education

Culinary degree

Tools

Combination ovens

Fryers

Grills

Griddles

Food processors

Walk-in coolers

Job description

At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort.

Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our 'power of we' culture.

Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?

• We offer excellent benefits and perks including one free meal per shift and free theme park access.
• We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun.
• We embrace diversity at our core and offer the opportunity for all team members to reach their potential.
• We invest in training and development opportunities for all team members.
• We promote social responsibility by being a good neighbor in the community.
• We care for you, just as we care for others.

Who We Are

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here

you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

About Loews Royal Pacific Resort

Join the ‘ohana' at our island paradise that celebrates the Golden Age of Travel, and the adventures of island-hopping through the South Pacific.

What We're Looking For

We're seeking a passionate culinary professional who thrives in a fast-paced environment and takes pride in delivering exceptional quality. You'll bring expertise in cold food preparation, a commitment to food safety, and the ability to lead by example. If you have a sharp eye for detail and a love for creativity in the kitchen, this role is for you.

Who You Are

• A culinary expert with strong knowledge of garde manger techniques and food sanitation standards
• A natural leader who communicates clearly, delegates effectively, and inspires teamwork
• Someone who stays calm under pressure and adapts quickly in a dynamic kitchen setting
• Organized, detail-oriented, and committed to maintaining the highest standards of quality and presentation
• Veterans and military spouses are encouraged to apply

What You'll Do

• Oversee the Garde Manger station, ensuring all cold dishes meet our standards for taste, presentation, and safety
• Prepare and craft salads, dressings, appetizers, and garnishes with creativity and precision
• Train and mentor team members, fostering a collaborative and positive kitchen culture
• Partner with chefs and culinary leaders to develop innovative menu items
• Monitor inventory, food costs, and waste to maintain efficiency and control
• Uphold strict food safety and sanitation practices, ensuring compliance with health regulations
• Support smooth service by coordinating with front-of-house teams and assisting with other duties as needed
• Regular attendance in conformance with standards
• May be required to work varying schedules to reflect business needs
• Required to attend all mandatory training sessions and meetings
• Perform other duties as assigned

Your Qualifications Include

• 3-5 years supervisory experience in Garde Manger or cold food preparation in an upscale, high-volume hotel preferred.
• Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers.
• Thorough knowledge and understanding of Food Service Sanitation Standards.
• Certification as' Food Service Manager' or other, as required by State County or Local regulations.
• Effective leadership, organizational and communication skills.
• Culinary degree or equivalent formal training preferred
• Excellent guest service skills.
• Ability to regularly push, pull, lift up to 50 lbs
• Ability to communicate effectively in English verbally and written with team members, leaders and guests required.
• Must be able to work a flexible schedule, nights, weekends and holidays as required.

Who You'll Supervise

• Garde Manger Cooks