Prep Cook - Garde Manger and Catering Production

Continental; Troy (MI); On-site; USD 32,000 - 52,000; Full time

Job summary

Continental in Troy, MI is seeking a Prep Cook - Garde Manger & Catering Production to support the Sous Chef and the commissary team in preparing platters, displays, and cold-food presentations for live catered events and drop-off catering.

You will follow recipes, maintain portion control, and help train as you grow, with cross-training across production areas within the commissary. This role emphasizes quality, efficiency, and teamwork in a fast-paced environment.

Qualifications

• Experience in a professional kitchen preferred.
• Ability to read and accurately follow recipes.
• Weigh, measure, portion, and organize ingredients.
• Strong attention to detail and presentation standards.
• Ability to work in high-volume catering environments.

Responsibilities

• Prepare ingredients for garde manger and catering productions.
• Follow standardized recipes, production sheets, and portion specifications.
• Wash, cut, portion, and cook ingredients according to procedures.
• Assemble platters, trays, displays, and other cold-food presentations.
• Assist with labeling, staging, and packaging for transport.
• Maintain organized workstation and support cross-training within the commissary.

Skills

Kitchen experience

Knife skills

Culinary knowledge

Follow recipes

Food safety basics

Attention to detail

Time management

Team player

Communication

Job description

Prep Cook - Garde Manger and Catering Production

Department: BOH Direct Labor - Continental 806436

Employment Type: Full Time

Location: BOH Director Labor - Continental

Reporting To: Mark Martell

The Prep Cook, Garde Manger & Catering Production is a hands-on culinary position responsible for supporting the Sous Chef and commissary culinary team in the preparation, assembly, and presentation of food for catered events.

The primary focus of this role is completing the daily preparation necessary to produce beautiful platters, trays, displays, appetizers, and other garde manger offerings for both live catered events and drop-off/disposable catering.

This individual must be able to follow recipes and direction accurately, maintain consistent portioning and quality, work with a sense of urgency, and take pride in the appearance of the finished product. As skills develop, the Prep Cook will take on increasing responsibility for assembling and finishing presentations according to established standards.

Success in this position requires a strong work ethic, attention to detail, organization, communication, and a genuine desire to improve. While garde manger will be the employee's primary area of focus, this position is part of a larger commissary team, and the employee will be cross-trained to assist other production areas as needed.

Key Responsibilities

• Complete assigned daily prep lists accurately and within established production timelines.
• Follow standardized recipes, production sheets, portion specifications, photographs, and presentation standards.
• Wash, cut, slice, portion, cook, cool, and prepare ingredients according to established procedures.
• Prepare components for catering platters, trays, displays, appetizers, salads, sandwiches, and other menu items.
• Accurately weigh, measure, and portion ingredients to maintain consistency and control food cost.
• Organize and stage prepared ingredients for efficient assembly by the Sous Chef and culinary team.
• Maintain an organized workstation with the ingredients, equipment, and supplies needed for production.
• Contribute to high-volume production while maintaining consistent quality and productivity throughout the shift.

Garde Manger & Catering Presentation

• Assist the Sous Chef with assembling and finishing catering platters, trays, displays, and other cold-food presentations.
• Follow established standards for arrangement, color, balance, texture, spacing, portioning, garnishing, and overall appearance.
• Handle finished products carefully to protect their quality and presentation.
• Prepare and apply garnishes according to established recipes and presentation guidelines.
• Develop the skills necessary to independently assemble established platter and tray presentations as training and experience progress.
• Assemble and package products for drop-off catering in a manner that protects food quality, presentation, and suitability for transportation.
• Assist with preparing food and components for live catered events as assigned.
• Properly cover, label, date, store, stage, and organize prepared ingredients and finished products.

Supporting the Sous Chef

A key responsibility of this position is providing consistent and reliable support that allows the Sous Chef to organize and execute daily catering production successfully.

The Prep Cook Will

• Review daily assignments, priorities, and production requirements with the Sous Chef or culinary leadership.
• Complete assigned work accurately, communicate when tasks are finished, and promptly report shortages, delays, equipment issues, or other production concerns.
• Ask questions and clarify instructions when recipes, quantities, timelines, or presentation standards are unclear.
• Communicate mistakes and quality concerns promptly so corrective action can be taken before they affect production or an event.
• Adjust priorities as directed when event requirements or production needs change.
• Accept direction and constructive feedback professionally and apply it to future work.
• Develop the ability to anticipate routine production needs as familiarity with the operation grows.

Quality & Consistency

• Take pride in producing food that meets established culinary, food safety, quality, and presentation standards.
• Inspect ingredients before use and report products that do not meet quality expectations.
• Maintain consistent cuts, portions, preparation techniques, flavor, and presentation.
• Taste products when appropriate and as directed to develop an understanding of established flavor and quality standards.
• Recognize when a product does not meet expectations and seek guidance before it leaves the commissary.
• Continually improve knife skills, preparation techniques, speed, organization, and presentation ability.
• Understand that every platter, tray, and prepared item represents the culinary team, whether it is served at a live event or delivered for drop-off catering.

Food Cost, Waste & Labor Efficiency

The Prep Cook is expected to understand that proper food handling, preparation, portioning, and organization directly affect the financial performance of the operation.

Responsibilities Include

• Follow recipes, portion specifications, and production quantities accurately.
• Use proper cutting and preparation techniques to maximize product yield and minimize unnecessary waste.
• Properly store usable products when directed, ensuring all products are labelled, dated, and stored according to food safety procedures.
• Follow FIFO (first in, first out) and established product-rotation practices.
• Avoid unnecessary overproduction and communicate excess product, shortages, or unexpected yield issues to the Sous Chef.
• Maintain an appropriate sense of urgency and remain productive throughout the shift.
• Organize tools, ingredients, and work areas to minimize unnecessary movement and improve production efficiency.
• Understand the importance of balancing food quality, cost control, waste reduction, and labor efficiency.

Communication & Teamwork

• Communicate professionally and respectfully with chefs, cooks, event teams, and other commissary employees.
• Listen carefully to instructions and confirm or clarify information when necessary.
• Communicate production changes, shortages, delays, and concerns promptly.
• Work independently after receiving appropriate direction and training.
• Assist teammates when assigned responsibilities are complete and additional support is needed.
• Maintain a positive, productive, and professional approach during high-volume and time-sensitive production.
• Contribute to a kitchen culture built on teamwork, accountability, respect, and pride in our work.

Commissary Cross-Training & Operational Support

Although garde manger and catering presentation are the primary focus of this position, the Prep Cook is a member of the entire commissary culinary team.

The Employee Will

• Participate in cross-training in other culinary production areas as assigned.
• Learn basic responsibilities and production methods outside of garde manger.
• Assist with hot and cold production, portioning, packaging, assembly, event preparation, and other culinary tasks as operational needs require.
• Transition between production areas when priorities change, under the direction of culinary leadership.
• Develop a broad understanding of how food moves through the commissary, from initial preparation through final event execution.
• Support other cooks and departments when primary assignments are complete and additional assistance is needed.
• Understand that individual prep lists and departmental assignments contribute to the larger goal of successfully producing all food required for every catered event.

Our Shared Goal

Our goal is not simply to finish individual prep lists. It is to work together as a culinary team to successfully produce all food required for every catered event, meeting our standards for quality, presentation, consistency, food safety, and timely execution.

Skills, Knowledge & Expertise

• Previous restaurant, catering, banquet, commissary, or professional kitchen experience preferred.
• Basic knife skills and culinary knowledge.
• Ability to read and accurately follow recipes.
• Ability to weigh, measure, portion, and organize ingredients.
• Strong attention to detail.
• Ability to follow established visual and presentation standards.
• Good organizational and time-management skills.
• Ability to perform repetitive production while maintaining consistency.
• Ability to work independently after receiving direction.
• Ability to work collaboratively as part of a larger culinary team.
• Willingness to ask questions and communicate problems.
• Ability to accept coaching and apply feedback.
• Desire to develop culinary and presentation skills.
• Understanding of basic food safety and sanitation practices.
• Willingness to learn multiple areas of a large commissary operation.

Physical & Work Environment Expectations

• Ability to stand and work on your feet for extended periods.
• Ability to bend, reach, lift, carry, and perform repetitive culinary production tasks.
• Ability to safely operate knives and standard commercial kitchen equipment.
• Ability to work in refrigerated, hot, and high-volume production environments.
• Ability to maintain focus and organization while working against event-driven production deadlines.
• Availability to work schedules that may vary based on catering and event volume.

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