Assistant Garde Manger Chef: Full Time Year Round

Kitchen New Paltz, New York


BASIC FUNCTIONS AND RESPONSIBILITIES:

 

Responsible for the preparation of fresh and wholesome cold foods for a hotel serving up to 2500 meals per day ensuring a smooth operation, proper sanitation, and sound management of three to twenty employees.      

 

ESSENTIAL JOB FUNCTIONS:

 

  • Assist Garde Manger Chef for the overall production of cold food and pantry operation.
  • Stand in and lead Garde Manger department in accordance with direction from Garde Manger Chef.
  • Open kitchen and coordinate all cold food preparations for breakfast, lunch, and dinner services, ensuring food is presented in accordance with company specifications.                 
  • Requisition food materials daily or as needed for the preparation of breakfast, lunch, and dinner services to be filled by the Receiving Department.   
  • Develop menus, prep lists, requisitions, photograph, costing, and new menu packets with assistance of Garde Manger Chef.      
  • Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, upright freezer, and general sanitary condition of garde manger and vegetable prep area in a neat and orderly fashion.      
  • Execute on-line production of meal period.      
  • Ensure all food product is used as effectively as possible.      
  • Monitor the quality and quantity of food that is prepared. Ensure adherence to quality expectations and standards including all assigned production.      
  • Keep up to date on house counts on a daily and weekly basis for proper menu breakdown.      
  • Demonstrate advanced knife handling skills and familiar with kitchen equipment and machines.      
  • Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards.
  • Ensure proper rotation of product in all refrigerators to minimize wastage/spoilage.
  • Work on the line under time constraints, extreme temperatures, and high business levels.
  • Learn, retain, and demonstrate a full knowledge and understanding of all menu items, Carriage Lounge, and banquet menus as trained.
  • Follow kitchen policies, procedures and service standards.    
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Check and ensure the correctness of the temperature of appliances and food.
  • Check the working condition of equipment and machinery in accordance with specifications.
  • Communicate assistance needed during busy periods.
  • Ensure proper portion, arrangement, and food garnish.
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
  • Prepare special dietary meals or substitute items.
  • Regulate temperature of ovens, broilers, grills, and roasters.
  • Test foods to determine if they have been cooked sufficiently.
  • Weigh, measure, and mix ingredients.
  • Assist in Supervision, training, and evaluating a staff up to 20.
  • Attend to any problems that may occur during the AM or PM shift and report the incident to the Garde Manger Chef or Executive Sous Chef.      
  • Check daily house counts for all meals and their scheduled times, maintain attention to any special requests.               
  • Delegate designated prep work load for entire Garde Manger crew.      
  • Maintain an awareness of and minimize costs/expenses.    
  • Carry out supervisory responsibilities in accordance with Mohonk Mountain House policies.  Maintain a knowledge of local, state, federal health and employment laws.  
  • Analyze problems and develop and implement action plans to address problems.
  • Monitor schedule daily to minimize overtime.             
  • Delegate and participate in food preparation for next day's shift.      
  • Facilitate/attend shift briefings and actively participate daily. 
  • Inspect the work of others by touch, sight, sound, taste and smell for conformance to prescribed standards
  • Maintain confidentiality of proprietary information; protect company assets.
  • Maintain good working relationships with coworkers, guests, and managers.
  • Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry.
  • Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies.
  • Work clean and be responsible for kitchen organization and orderliness. Clean and scrutinize work stations periodically during work shift.       
  • Maintain proper Kitchen safety procedures.      
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
  • Follow all safety and sanitation policies when handling food and beverage.
  • Handle hot items with care.
  • Inform Garde Manger Chef, Executive Chef, and Executive Sous Chef of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
  • Keep refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.
  • Maintain food and cooler logs.
  • Perform job safely while maintaining a clean, safe work environment.
  • Complete safety training and certifications when offered.
  • Wash and disinfect kitchen area, tables, tools, knives, and equipment.
  • Lift up to 50 pounds from ground level to waist height and carries a distance of up to 100 feet with/ without assistance.  Walk up to 5 miles per day.
  • Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet.
  • See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
  • Follow all company and safety and security policies and procedures
  • Identify safety hazards, report, and follow up to see that corrective action is taken.
  • Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
  • Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
  • Operate equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.
  • Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees.  Hear verbal instructions, directions and warnings.
  • Perform basic mathematical functions with recipes such as addition, subtraction, multiplication, and division.
  • Prepare administrative reports in a clear, logical manner.
  • Demonstrate proficiency with Windows-based operating systems and use software including MS Word, MS Excel, MS Outlook.
  • Develop and implement short and long-term goals and objectives for the department and Mohonk Mountain House.
  • Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues.
  • Assist all service staff and company workers in a professional manner insuring our guest service is in accordance with company standards.      
  • Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.
  • Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff. 
  • Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business.
  • Taste sweet, sour, bitter, and salty and demonstrate a sense of smell.

 

QUALIFICATIONS:     

 

  • Valid Driver’s License
  • At least 21 years of age.      
  • Associates degree in Culinary Arts from accredited culinary school or 5-7 years experience in similar operation.      
  • Certified in food service sanitation practices and prevention of food borne illnesses. 

 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.