Head Culinary Garde Manger (FT)

Job description

SUMMARY: The Head Garde Manger Chef is responsible for the production of all cold foods and specialties for banquets and outlets. Additionally, the Head Garde Manger Chef is responsible for assisting the Banquet Chef with all aspects of the banquets operation as needed, and acts as Banquet Chef and Banquet Sous Chef in their absence. The Head Garde Manger Chef reports directly to the Banquet Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES: - Planning, assigning, and directing work. - Appraising performance, rewarding and disciplining employees. - Addressing and resolving problems. - Assisting the Banquet Chef with the overall food & labor cost of the department. - Carries out production while watching portion and quality control. - Consults with Banquet Chef, Sous Chef & Banquet Capitan manager on menus and changes. - Supervises the preparation of all banquet cold foods - In charge of kitchen when Banquet Chef and Sous Chef are not available. - Taste and evaluate foods for freshness and quality. - Responsible for cooperativeness with other and all employees. - Responsible for all prepared cold foods & delivered in a timely basis. - Responsible to see all employees finish all assigned w...