Garde Manger Supervisor — Cold Prep & Plating Lead

Hyatt Regency; Austin (TX); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Healthcare

Vision and Dental

Free room nights

Free Parking

Employee meals

Tuition assistance

Discounts at retailers

Job summary

Hyatt Regency Austin is seeking a Culinary Supervisor - Garde Manger to lead cold food production and uphold brand standards. The role focuses on salads, cold appetizers, charcuterie, and desserts, ensuring presentation and quality align with expectations while mentoring hourly staff.

You will supervise cooks, coordinate during service, and partner with culinary leadership to maintain food safety and service excellence, inspiring a culture of hospitality and teamwork across the department.

Qualifications

• Strong verbal and written communication skills.
• Strong garde manger techniques and cold food preparation.
• Culinary degree or equivalent culinary experience preferred.
• Ability to perform all culinary functions and work all kitchen stations.
• Proven leadership skills with the ability to support and direct culinary team members.
• Basic computer and administrative skills preferred.
• Valid Food Handler certification is required.

Responsibilities

• Oversee preparation and execution of salads, cold appetizers, charcuterie, desserts, banquet displays, and other garde manger offerings.
• Supervise hourly cooks and coordinate workflow during service periods.
• Assist the Sous Chef in executing culinary operations and cover in their absence.
• Model teamwork, professionalism, culinary excellence, and attention to detail.

Skills

Verbal & Written Communication

Garde Manger & Cold Prep

Leadership

Kitchen Flexibility

Food Handler Certification

Administrative Skills

Education

Culinary degree or equivalent

Job description

Hyatt Regency Austin is seeking a Culinary Supervisor - Garde Manger to lead cold food production and uphold brand standards. The role focuses on salads, cold appetizers, charcuterie, and desserts, ensuring presentation and quality align with expectations while mentoring hourly staff.

You will supervise cooks, coordinate during service, and partner with culinary leadership to maintain food safety and service excellence, inspiring a culture of hospitality and teamwork across the department.