Garde Manger Supervisor | Creative Cold Prep & Buffets

HEI Hotels & Resorts; Florida; On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical and Dental plans

Vision insurance

Vacation, Sick and Holiday programs

Pet insurance

Life insurance

Disability insurance

401(k) with matching funds

Discounts through YouDecide and Hotel/

Hotel Room Discount programs

Job summary

HEI Hotels & Resorts is seeking a garde manger supervisor for The Westin Fort Lauderdale Beach Resort to lead cold presentations, supervise the garde manger team, and ensure flawless buffet and banquet displays. The role requires strong organizational skills, precise knife techniques, and adherence to health and safety standards.

You will collaborate with executive cooks, plan production, develop recipes, and train staff to maintain high culinary quality for events and daily service.

Qualifications

• 2–3 years culinary experience in hotel, resort or cruise ship.
• Finger/hand dexterity to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
• Effective verbal and written communication skills.

Responsibilities

• Coordinate with Executive Chef and Sous Chefs for events and special requirements.
• Plan production and maintain records for garde manger according to menus.
• Develop and implement recipes; determine methods for garde manger staff.
• Plan menus and manage leftovers and surpluses for Banquet events.
• Estimate food consumption and requisition items and supplies.
• Train and supervise staff to ensure quality and timeliness.
• Ensure health and safety standards are followed.

Skills

Culinary experience

Dexterity

Lifting capability

Communication skills

Job description

HEI Hotels & Resorts is seeking a garde manger supervisor for The Westin Fort Lauderdale Beach Resort to lead cold presentations, supervise the garde manger team, and ensure flawless buffet and banquet displays. The role requires strong organizational skills, precise knife techniques, and adherence to health and safety standards.

You will collaborate with executive cooks, plan production, develop recipes, and train staff to maintain high culinary quality for events and daily service.