GARDE MANGER SUPERVISOR

Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we’ve helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort.

Oversee the daily operations of the Garde Manger section, ensuring efficient food preparation and presentation

• Supervise and coordinate the activities of cooks and workers engaged in food preparation
• Develop and maintain a system for proper storage and rotation of produce, meats, cheeses, and other perishable items to ensure quality
• Create and implement innovative and visually appealing cold food menus, including appetizers, salads, charcuterie boards, dressings, and garnishes
• Ensure compliance with food hygiene and safety standards in the garde manger area
• Train and mentor kitchen staff in proper techniques for food preparation, plating, and sanitation
• Collaborate with the Executive Chef and other kitchen supervisors to plan and execute special events or banquet functions
• Conduct inventory management and control, including ordering supplies and managing food cost within budget
• Carve meats, prepare sushi, and assemble other cold dishes during service hours as needed
• Establish plating guides and ensure consistent presentation according to restaurant standards
• Respond to guest inquiries and accommodate special requests when necessary
• Evaluate employee performance, providing feedback and disciplinary action as required
• Maintain up-to-date knowledge of the latest culinary trends and best practices in cold kitchen operations

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be at least 18 years or older
• Proven experience as a Garde Manger Chef or similar supervisory role in a fine dining or high-volume culinary establishment
• Culinary Arts degree or relevant certification preferred
• Strong knowledge of cold food preparation, including salads, dressings, sandwiches, charcuterie, and hors d'oeuvres
• Proficiency in various cooking methods, ingredients, equipment, and procedures specific to the Garde Manger station
• Understanding of food safety and sanitation regulations (HACCP, ServSafe)

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, hands to feel; reach with hands and arms as needed. The employee frequently is required to stand; and talk or hear. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, depth perception, peripheral vision, ability to adjust focus, and distance vision.

The position is indoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time on their feet.

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