Lead Garde Manger Cook – Cold Kitchen Expert

Loews Hotels; Nashville (TN); On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

Health benefits

401(k) matching

Paid time off

Tuition reimbursement

Pet insurance

Employee hotel rates

Job summary

Loews Nashville Hotel is seeking a Garde Manger Cook I to lead cold kitchen operations, including salads, charcuterie, canapés, and buffet displays. You will ensure quality, presentation, and mise en place while collaborating with culinary leadership on menus and events.

The role requires strong knife skills, experience in a professional kitchen, and the ability to work in a fast-paced environment. Safety and sanitation are essential, with opportunities for growth within the hotel’s culinary

Qualifications

• Basic knife skills.
• Ability to work pantry cold food station (salads, dressings, basic cutting).
• Ability to work under pressure, handle multiple tasks.
• Knowledge of operating all kitchen equipment.
• Basic mathematical skills.
• Must obtain Food Handler's Card.

Responsibilities

• Lead the preparation and presentation of all cold food items with quality and visual appeal.
• Supervise and assist Cook II and III with station setup and plating for events.
• Prepare high-end buffet and plated presentations including fruit carvings and terrines.
• Ensure mise en place is complete and organized for all functions.
• Collaborate with chefs to execute seasonal and event-based menu items.
• Uphold food safety and sanitation practices at all times.
• Train and mentor lower-level cooks and guide station organization.

Skills

Knife skills

Pantry cold station

Work under pressure

Kitchen equipment knowledge

Mathematical skills

Food Handler's Card

Lift 50 lbs

English literacy

Education

High school diploma or equivalent; culinary training preferred

Job description

Loews Nashville Hotel is seeking a Garde Manger Cook I to lead cold kitchen operations, including salads, charcuterie, canapés, and buffet displays. You will ensure quality, presentation, and mise en place while collaborating with culinary leadership on menus and events.

The role requires strong knife skills, experience in a professional kitchen, and the ability to work in a fast-paced environment. Safety and sanitation are essential, with opportunities for growth within the hotel’s culinary