Garde Manger Sous Chef

Description

 As a Garde Manger Sous Chef at MPCC, you’ll play a key role in crafting visually stunning and delicious dishes while assisting the Executive Sous Chef in overseeing food production for all outlets, banquet events, and special functions. Leading a team of skilled and enthusiastic culinarians, you’ll help maintain the highest standards of quality and innovation in our kitchen. If you thrive in a dynamic environment where artistry meets precision, we’d love to have you on our team!

Requirements

• Prepares and directly supervises kitchen staff in the daily preparation of salads, dressings, and specials, ensuring cooking methods, garnishing, and portioning follow club standards.
• Assists in the development of seasonal, banquet, and a la carte cold food menus, ensuring creativity, quality, and consistency.
• Develops and tests new recipes for cold appetizers, composed salads, dressings, charcuterie, and specialty condiments/garnishes.
• Assists the Executive Chef and Executive Sous Chef with inventory management, pricing, cost controls, requisitioning, and food production.
• Conducts daily raw cost tracking to ensure all items are accounted for.
• Takes full charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef and personally works any station as needed to support the team.
• Assists in the supervision and training of employees, ensuring proper sanitation, safety, and menu execution.
• Ensures consistency in plate presentation, garnishes, and overall visual appeal of all cold food items.
• Maintains high standards for banquet displays, plated courses, and hors d’oeuvres presentations.
• Consistently maintains high standards of food quality, presentation, and cost control.
• Collaborates with the banquet team to execute high-end buffets, large-scale plated meals, and special events.
• Coordinates with front-of-house staff to ensure seamless service and proper presentation for special functions.
• Ensures proper staffing for maximum productivity while controlling food and payroll costs for profitability and monitors employees' timecards for compliance with posted schedules.
• Makes recommendations for maintenance, repairs, and overall upkeep of kitchen equipment.
• Assists with administrative duties, including scheduling, menu costing, and reporting as assigned by the Executive Chef and Executive Sous Chef.
• Supports food procurement, receiving, storage, and issuing processes and expedites food orders during peak service hours.
• Oversees buffet presentations and inspects mise en place before service to maintain quality standards.
• Reports all member and guest complaints to the chef and assists in resolving issues.
• Always enforces and follows proper sanitation and hygiene practices.

Qualifications/Education:

• A degree from post-secondary culinary arts program.
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. 
• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.

Physical Demands and Work Environment 

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in a hot, cold, humid, and noisy environment.

After filling out your application, we ask for just 5 more minutes of your time to complete this Predictive Index behavioral assessment. What this allows us to do is better understand your needs as an employee.