Chef Garde Manger

Company: Center for Creative Leadership
Location: Greensboro
Posted on: April 18, 2024

Job Description:

DescriptionGeneral Summary
Prepares, oversees, and presents all cold items for salad bar according to recipes and standards set by the Executive Chef. Prepares all am & pm specialty break items as directed by Executive Chef. Assists with preparation of evening meals, socials and special events as needed.
Principal Duties and Responsibilities

• Daily prepares and displays all cold food items for salad bar to the quality standards of the Executive Chef and on a timely basis.
  
• Daily prepares all am and pm specialty break items according to recipes, guidelines or standards set by the Executive Chef.
  
• Ensures that assigned work areas have proper level of par stocks according to daily food req's.
  
• Always keep all refrigeration, equipment, storage and working areas clean and in compliance to health department guidelines.
  
• Daily sets up, keeps stocked, and breaks down and cleans salad bar, storing, dating and recording leftover food as needed. Consults with Supervisor to make best use of leftovers.
  
• Assists with preparation of menu items as directed by Executive Chef or Chef de Cuisine.
  
• Assists in weekly menu planning and food production strategies. Helps avoid unnecessary costs and last-minute needs.
  
• Responsible for following all Food Services Guidelines (see separate document).
  
• Performs other tasks as requested
  
  Specific Knowledge, Skills and Abilities Required
  
  
• Working knowledge of food preparation methods and ability to prepare foods to the Center's specifications. This is typically acquired through formal or on-the-job training and experience in hotel/fine restaurant food preparation of at least 5 years.
  
• Ability to read, comprehend and follow oral and written instructions, including recipes. This is normally acquired through the completion of a high school education or equivalent.
  
• Ability to follow instructions, adapt quickly to changes and work independently.
  
• Good interpersonal skills required due to team effort necessary to complete tasks.
  
• Good time management and organizational skills and ability to meet deadlines.
  
• Ability to meet sanitation standards which include personal hygiene.
  
• Ability to tolerate extensive standing.
  
• Serve Safe certification is required.
  
• Must follow dress code.
  
  Working Conditions
  Normal dining room and cafeteria working conditions. Exposure to hot surfaces and sharp instruments, etc. Some lifting of up to 40 lbs. required. Hours are flexible Monday through Friday.
  
  Equal Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

Keywords: Center for Creative Leadership, Roanoke , Chef Garde Manger, Hospitality & Tourism , Greensboro, Virginia