PT Garde Supervisor – Raymond James Stadium

Legends; Tampa (FL); On-site; USD 40,000 - 55,000; Full time

Job summary

Legends seeks a Lead Cook in Garde Manger to manage the preparation of cold dishes at Raymond James Stadium, ensuring exceptional quality and presentation. Ideal candidates should be creative, organized, and possess a strong understanding of food safety. Join us in enhancing the fan experience with exceptional cuisine.

Qualifications

• Must have a culinary degree or equivalent experience in cold food preparation.
• Experience in managing kitchen operations is essential.
• Strong knowledge of food safety and presentation required.

Responsibilities

• Oversee preparation and presentation of cold dishes, including salads and charcuterie.
• Manage Garde Manger station operations and maintain high food quality standards.
• Train junior staff in techniques related to cold dish preparation.

Skills

Creativity

Organization

Knowledge of food safety

Attention to detail

Education

Culinary degree or equivalent experience

Job description

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

GLOBAL HOSPITALITY

We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops, and a warm welcome at every turn.

Raymond James Stadium

Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers. The partnership includes overseeing the Raymond James Stadium food and beverage program development and management for concessions, suites and premium areas for all game days, concerts, special events and any food and beverage related activations for the iconic Pirate Ship. Join us in elevating the fan experience through unparalleled guest service and pride to make Raymond James Stadium one of the best stadiums in the NFL.

The Role:

The Garde Manger (French for "keeper of the food") is responsible for overseeing the preparation and presentation of cold dishes in the kitchen. This position is crucial for managing the cold kitchen, which includes salads, charcuterie, appetizers, and sometimes desserts.

Primary Responsibilities:

A Lead Cook in Garde Manger is in charge of managing the preparation and presentation of cold foods, from salads and appetizers to charcuterie and dressings. They need to be creative, organized, and knowledgeable about food safety and culinary techniques related to cold dishes. They also need to work well with other kitchen staff and have a keen eye for detail when it comes to both taste and presentation.

Cold Food Preparation

• Salads & Garnishes: Prepares a variety of cold salads, garnishes, and fresh ingredients that complement the main dishes.
• Dressings: Makes cold dressings, sauces etc.
• Appetizers: Prepares cold appetizers, such as pâtés, terrines, foie gras, smoked fish, ceviches, and marinated vegetables.
• Charcuterie: Prepares cured meats, sausages, and pâtés, often involving a specialized knowledge of curing and preserving techniques.

Station Management

• Overseeing Garde Manger Station: As the lead cook in the cold section, the garde manger lead is responsible for the operation of the cold kitchen station, ensuring that all food is prepared and served according to the Stadium’s standards.
• Organizing Work Area: Keeps the garde manger station well-organized, ensuring ingredients are easily accessible, equipment is clean, and everything is in place before service.
• Efficient Prep: Oversees the preparation of ingredients in advance to ensure there are no delays during service. This may include prepping vegetables, marinating proteins, and portioning ingredients for cold dishes.

Quality Control and Presentation

• Consistency: Ensures all cold dishes meet the Stadium’s standards for taste, texture, and appearance.
• Plating: Focuses on the artistic presentation of cold dishes, as these items often play a significant role in the visual appeal of the menu.
• Garnishing: Adds garnishes to cold dishes to enhance both the appearance and flavor, ensuring each dish is beautifully plated.

Inventory and Stock Management

• Ordering Supplies: The lead cook in this station may be involved in ordering cold items (such as seafood, vegetables, cheeses, etc.) and maintaining inventory levels.
• Waste Control: Keeps track of portion sizes and ingredients to reduce waste, ensuring that ingredients are used before expiration dates.

Food Safety and Sanitation

• Temperature Control: Ensures that all cold items are stored at the appropriate temperatures to maintain food safety.
• Food Hygiene: Maintains cleanliness at the garde manger station, adhering to food safety standards for handling raw and cold ingredients.
• Cross-Contamination Prevention: Takes extra care to avoid cross-contamination, especially when dealing with raw proteins like fish or meat.

Collaboration with Other Kitchen Staff

• Communication with Sous Chef and Executive Chef: Works closely with the sous chef or executive chef to make sure the cold dishes are aligned with the overall menu.
• Coordination with Line Cooks: Communicates with other kitchen staff, particularly during service, to ensure the timing of dishes is in sync with hot kitchen operations.
• Training Junior Staff: The garde manger lead often trains junior cooks and prep cooks in their station, teaching them proper techniques for preparing cold dishes.

Managing Special Diets and Dietary Restrictions

• Customization: May be responsible for making adjustments to dishes to accommodate specific dietary needs or restrictions (e.g., gluten-free, vegan, nut allergies, etc.).
• Substitutions: Works with the chef to ensure that any special requests or substitutions are handled properly, especially in dishes that require careful attention to texture or flavor.

Creative Input and Menu Development

• Recipe Development: In some kitchens, the garde manger lead may have the opportunity to contribute ideas for new cold dishes, seasonal offerings, or changes to the menu.
• Experimenting with Techniques: Often experiments with new cold food techniques like smoking, pickling, fermenting, and curing, which are key components of the garde manger’s responsibilities.

Managing Service During Peak Hours

• Expediting Cold Dishes: Ensures that cold dishes are prepared and plated efficiently during service, especially during busy times when there may be a high volume of orders.
• Timing: Manages the timing of cold dishes, ensuring they are ready to go out as soon as the hot dishes are finished.

Creativity in Presentation

• Artistic Plating: Since cold dishes often serve as starters or appetizers, the lead cook in garde manger needs to be particularly creative in presenting the food in an aesthetically pleasing way. This might involve arranging food in artistic patterns or using decorative garnishes to enhance visual appeal.

A Lead Cook in Garde Manger is in charge of managing the preparation and presentation of cold foods, from salads and appetizers to charcuterie and cold soups. They need to be creative, organized, and knowledgeable about food safety and culinary techniques related to cold dishes. They also need to work well with other kitchen staff and have a keen eye for detail when it comes to both taste and presentation.

Equal Opportunity Employer
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