Overview

The Garde Chef is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Garde Chef must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen.

This role pays an hourly rate of $17.00 to $20.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until November 21, 2025.

Responsibilities

• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Communication with the Chef, General Manager, and/or Director of Food and Beverage and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation.
• Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product.
• Consistent preparation (ie cooking techniques etc.) and presentation based on overall standards, including portion size, of daily special, cold food, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Responsible for consulting with Chef, General Manger, and/or Director of Food and Beverage to plan menus and estimate expected food consumption.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Responsible for cooking, preparation, and packaging food products which is prepared to order or kept warm until sold.
• Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.
• Responsible for portion control and serving temperatures of all products served in the concession stand.
• Responsible for cleaning, stocking and restocking of workstations and displays.
• Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens.
• Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift
• Knowledge and practice of safe food handling and personal hygiene at all times, including professional/proper dress code and appearance standards.

Qualifications

• Minimum 1 year of Culinary diploma or equivalent in experience strongly preferred
• Experience in high volume and fine dining restaurants preferred but not required
• Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations
• ServSafe preferred

Physical Requirements:
Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing.

Primary tools/equipment used in this position and approximate weight:
Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.)

Attendance Requirements for this position:
Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays.