Garde manager job description

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Prepares and maintains quantities of cold foods, such as salads, cold cuts, fruit and relish trays to specified standards under the direction of the Sous Chef.


Qualifications
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Three years experience as a Pantry Helper is required. Previous working knowledge of point of sales system preferred. Must be able to provide own tools. Must be able to work any day of the week and any shift. Must be able to get along with co-workers and work as a team. Must present a well-groomed appearance.



Essential Job Functions:



Chops lettuce, slices tomatoes, grates carrots and other vegetables for salads. Peels and slices fruit for fruit trays. Slices meats on slicer for meat trays. Arranges different foods on trays or bowls in an attractive manner for different functions and parties. Maintains and rotates dated food stock. Cleans and wipes down tables and utensils before and after each assignment. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.



Physical, Mental & Environmental Demands:



Must be able to work inside a kitchen during entire shift. Must be able to maneuver around all areas of the kitchen. Must be able to tolerate areas with extreme hot and cold temperatures. Must be able to lift up to 40 pounds. Must be able to push and pull carts filled with bowls and trays of foods weighing up to 150 pounds. Must possess coordination and dexterity to use kitchen utensils, such as, knives, graters, slicers, mixers, graters, grinders, etc. Must be able to bend, stoop, reach, crouch, kneel, push and pull when rotating stock and cleaning work area. Must be able to reach over head to place platters and bowls of food on top shelves. Must be able to use a ladder to reach areas to place or remove food from shelves. Must be able to respond to visual and aural cues. Must be able to speak, read, write and understand English and be able to conduct conversations with peers in a distinctive and persuasive manner.


Harrah's reserves the right to make changes to this job description whenever necessary.

Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.

At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world's most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars , Harrah's , Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework.

Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, "Create the Extraordinary". Our vision, "Create spectacular worlds. That immerse, inspire and connect you. We don't perform magic; we create it with excellence. #WeAreCaesars". If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

Prepares and maintains quantities of cold foods, such as salads, cold cuts, fruit and relish trays to specified standards under the direction of the Sous Chef.

For more than 125 years, The Los Angeles Athletic Club has remained dedicated to its mission of providing for the body, mind and spirit of its members. Our private club includes state-of-the-art athletic and spa facilities, award-winning restaurants, bars, luxury meeting, conference, and hotel rooms, and an array of social, business, and athletic events. Come join our team!

The Club has an immediate opening for an energetic, outgoing and customer service oriented individual to fill the position of Garde Manger. In this position you will be responsible for creating a positive experience for every member/guest by ensuring the preparation of top quality food.

JOB OVERVIEW: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
ESSENTIAL JOB FUNCTIONS:

1. Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.

2. Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.

3. Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures.

4. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.

5. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.

6. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards.

7. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.

8. Comply with attendance rules and be available to work on a regular basis.

9. Perform any other job related duties as assigned.

Must Have:

+ Must be able to work evenings, holidays and weekends.

+ Must haver ServSafe certificate

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

The Garde Manger Chef- Catering and banquets is responsible for supporting the Executive Chef with overseeing performance and strategy of the department and being accountable for meeting Wynn food quality standards and financial goals. The primary responsibilities include assigning tasks and priorities, coordinating resources, and controlling operating expenses. The Chef Garde Manger is also responsible for the overall management, development, and training of staff and ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed.
Job Responsibilities:

* Operational Management will be approximately 65% of this role and include, but is not limited to, the following:
* Menu innovation while adhering to outlet concept.
* Maintain consistent Wynn food quality standards.
* Monitor and improve consistency of food quality to enhance overall customer experience.
* Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
* Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
* Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
* Identify best practices and determine quality and efficiency measures as benchmarks for own performance.

People Management will be approximately 45% of this role and include, but is not limited to, the following:

* Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
* Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.
* Maintain consistency of performance across varying conditions, in order to maintain trust and confidence.
* Maintain the Wynn core values in conducting business.
* Mentor staff through ongoing on the job coaching and positive reinforcement.
* Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
* Encourage training for managers as part of their professional development and monitor the progress of participants.
* Involve all members of management in decision making process thereby giving the team a bigger picture prospective.
* Facilitate daily pre-shifts with back of house staff.

Job Requirements

* Must have a minimum of 5 years of culinary management experience in a similar role.
* Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
* Ability to communicate in a professional manner.
* Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
* Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.
* Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules.
* Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
* Must also demonstrate the ability to direct and lead staff.
* Must be able to work well with a team and be willing to assist in all phases of the operation.
* Knowledge of and exposure to a union environment is preferred.
* Must have basic computer skills and knowledge in Microsoft Office is required.