Banquet Garde Manger

WHAT YOU’LL DO

The primary responsibility of the Garde Manger Banquet Cook is to maintain quality control to ensure all products are served according to procedures and to the guests’ satisfaction. 

All duties to be performed in accordance with departmental and The Rio Resort policies, practices, and procedures. This is a safety-related position.     

ROLE EXPECTATIONS

Responsibilities include, but are not limited to, the following:

• Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared in the prescribed manner by the banquet chef team. 

• Organize functions and coordination of Banquet Event Orders (BEO) 

• Expedites all Banquet Event Orders (BEO) in prescribed timely manner. 

• Expedite all prep work in timely manner. 

• Evaluates all cooked food before serving by taste, appearance, and smell. 

• Conduct inventory on a regular basis to ensure proper par levels and/or prep list is completed 

• Ensure all products are rotating in first-in, first-out philosophy. 

• Communicates and coordinates with the banquet chefs in regards to production, preparation, cooking of food for BEO’s, food and equipment issues/shortages. 

• Versatile in both hot and cold menu items. 

• Be able to work all banquet production: fry, sauté, broil, saucier, prep for hot and cold food, and putting away all products. 

• Maintains organization, cleanliness, and sanitation of work areas and equipment. 

• Maintains safety and health department standards. 

• Be able to handle guest complaints and resolve problems as they arise.  

• Operates position without direct supervision of banquet chef team. 

• Attends all scheduled staff meetings. 

• Attend training sessions and retain knowledge covered therein. 

• Safety is an essential function of this job. 

• Consistent and regular attendance is an essential function of this job 

• Performs other related duties as assigned. 

SUPERVISORY RESPONSIBILITIES

• This position does not have supervisory responsibilities.

REQUIREMENTS

• Knowledge of soup, sauces, meat, fish, poultry, and vegetable preparations. 

• Able to read, translate, and execute recipes. 

• Advanced knife skills. 

• Excellent knowledge of basic and large production kitchen equipment. 

• Knowledgeable in proper food handling and sanitation practice 

• Maintain a professional, neat and well-groomed appearance adhering to Company appearance standards. 

• Comply with occupational, health, and safety standards (OSHA). 

• Ability to communicate clearly and effectively in English, both in spoken and written form. 

• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience. 

• Must be able to work varied shifts, including nights, weekends and holidays. 

• 21 years of age.

• Must have a High school diploma or equivalent vocational training certificate and basic reading, writing and mathematical skills. 

• Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.  

• Must have a minimum of 3-5 years cooking experience in a high volume kitchen, preferably in a 4 or 5 star resort or hotel. 

• Mentor, teach, provide leadership, and serve as a resource to fellow cooks. 

• Be accountable, handle constructive criticism, and continue to grow professionally in the culinary field. 

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Must be able to qualify for licenses and permits required by federal, state and local regulations.

PHYSICAL REQUIREMENTS

• Must be able to work under time constraints and within established deadlines.

• Must regularly lift and/move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORKING CONDITIONS

• Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke.

PAY RANGE

• The salary range for this position is $27.58/hourly.

Rio