Sunday Cold Kitchen Lead - Charcuterie & Buffets

Yardbird Group; Washington (District of Columbia); Hybrid; USD 52,000 - 68,000; Full time

Job summary

Harri is seeking a Garde Manger/pantry chef to lead cold kitchen operations in a fast-paced, high-volume environment. You will prepare, present, and manage cold foods, including salads, charcuterie, and buffet displays, ensuring top quality and food safety.

The role requires knife expertise, precise plating, leadership of kitchen staff, and collaboration with culinary teammates to develop seasonal cold dishes and maintain rigorous sanitation standards.

Qualifications

• Experience in knife skills, cold food preparation, charcuterie techniques, and plating aesthetics.
• Strong organizational and leadership abilities under pressure.
• Able to stand long hours and lift items.
• Excellent communication and teamwork.

Responsibilities

• Cold Food Preparation: Prepare and maintain cold foods such as salads, cold cuts, fruits, cheeses, terrines, and hors d’oeuvres according to recipes and presentation standards.
• Charcuterie and Specialty Items: Produce charcuterie boards, composed salads, cold appetizers, and cheese programs, ensuring precision in knife work and plating aesthetics.
• Buffet and Display Management: Assemble visually appealing buffet items and display platters for banquets and events, maintaining consistency and quality.
• Inventory and Storage: Monitor cold storage areas, maintain proper food stock levels, and ensure all items are stored at correct temperatures.
• Sanitation and Safety: Maintain hygiene and sanitation standards in the cold kitchen, ensuring compliance with health regulations.
• Team Leadership: Supervise and train kitchen staff, coordinate with other culinary team members, and communicate effectively to ensure smooth operations.
• Menu Development: Assist in creating seasonal or specialty cold dishes, including hors d’oeuvres and charcuterie plates, contributing to menu innovation.

Skills

Knife skills

Cold food prep

Charcuterie techniques

Plating aesthetics

Education

Culinary degree

Job description

Harri is seeking a Garde Manger/pantry chef to lead cold kitchen operations in a fast-paced, high-volume environment. You will prepare, present, and manage cold foods, including salads, charcuterie, and buffet displays, ensuring top quality and food safety.

The role requires knife expertise, precise plating, leadership of kitchen staff, and collaboration with culinary teammates to develop seasonal cold dishes and maintain rigorous sanitation standards.