Cook I - Garde Manger (Maisonette Patisserie & Coffee)
Overview
The senior-level cook leads cold kitchen operations at Loews Vanderbilt Hotel in Nashville overseeing salads charcuterie canapés amuse-bouche and buffet displays. This role ensures quality consistency aligns with hotel standards while collaborating with culinary leadership on menu development and event execution.
What You'll Do11
- 1Lead preparation and presentation of all cold food items
- 2Supervise Cook II and III during banquets outlets and events
- 3Prepare high-end buffet and plated presentations
- 4Ensure mise en place is complete and organized
- 5Collaborate with chefs on seasonal and event-based menu items
- 6Uphold food safety and sanitation practices
- 7Monitor inventory and communicate product needs
- 8Train and mentor lower-level cooks
- 9Maintain cleanliness and efficiency of the cold kitchen area
- 10Attend all mandatory training sessions and meetings
- 11Perform other duties as assigned
Requirements8
- 1High school diploma or equivalent
- 2Culinary school training preferred
- 33+ years professional kitchen experience with at least 1 year in Garde Manger
- 4Strong knife skills and artistic presentation ability
- 5Experience in large-scale banquet or hotel operations
- 6Knowledge of HACCP food safety and cold storage procedures
- 7Ability to stand for extended periods and lift up to 50 lbs
- 8Veterans and military spouses encouraged to apply
Salary Insight
Salary not disclosed in listing
Location
Required Skills
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