Garde Manger Cook

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POST DATE 9/17/2016
END DATE 10/17/2016

East Miami Hotel Miami, FL

Miami, FL
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)
High School Diploma or GED


Nature of the Job Basic Purpose & Objective of the Position Responsible for cold food preparation, according to approved standardized recipes. Plate food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is ready to be served to the guest at the appropriate time. Main Duties Customer Services * Delivers the brand promise and provides exceptional guest service at all times. * Provides excellent service to internal customers. * Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest and employee complaints to Executive Chef. * Maintains positive guest and colleague interactions with good working relationships. Operational * Responsible for preparation and production of all food items, work closely with other Pantry/Prep personnel. Responsible for the Set up and organization of work area with all necessary supplies and equipment including staff kitchen, banquet production, and production of other outlets. * Receives, inspects, and rotates all food products to ensure that only fresh, high quality ingredients are used. * Preparation and storage of raw food products prior to final assembly of food items. * Ensures that all standardized recipes are followed in the preparation and assembly of menu items. * Works closely with Pantry/Preparation personnel with completion of all duties as needed. * Monitors plating of all food to ensure adherence to established plating/presentation guidelines. * Adheres to established portion control guidelines, minimizes waste. * Flexible to work in different culinary areas. * Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service. * Ensures that a quality product is prepared and served in a timely manner. * Ensures that all Governmental Food Sanitation Standards are followed at all times. * Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently. * Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations. * Notifies Engineering of any equipment malfunction or safety hazard immediately. * Knowledge of: preparation and cooking of a large variety and quantity of food; food storekeeping; sanitation methods; principles of nutrition; departmental, federal and state guidelines; the legal provisions relating to the safe and sanitary operation of a large kitchen or cooking facility; purchasing of food and maintaining standardized food cost; operation of various food preparation machines and their related attachments; and the operation of a dining room or special event facility. * Skill to: operate kitchen machinery and prepare various quantities of food under stressful and time sensitive situations in an institutional setting or cooking facility. *Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Length of time of these tasks may vary from day to day and task to task. * Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. People Development * Supports Swire Hotels' cultural and people development implementations and characteristics. Skills, Qualifications and Experience Requirements * High school diploma or GED; experience in the culinary, food and beverage, or related professional area or * Satisfactory completion of a culinary arts/food service program with a certificate of completion and/or associate degree from a recognized college or university; or verifiable experience cooking (which includes baking) experience or handling a high volume food service operation in an institutional setting or other food service hospitality operation or facility, following guidelines set by current Federal and/or Florida State Food Code. * Ability to be part of the creative process in regards to creating, adjusting, and editing recipes. * Must be licensed in a Food Handlers certification * Well-organized and with multi-tasking capability. * Independent & ability to work under pressure. * Good interpersonal and communication skills, pleasant and out spoken. * Fluent in spoken English * Flexible and dedicated team player. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled