Garde Manger Cook

Position: Garde Manger Department: Food Accountable To: Executive Chef, Kitchen Manager or Sous Chef FLSA:Non-Exempt Primary Objective of Position: Prepare and coordinate the production of all cold food items in order to maintain high standards of quality. Essential Functions:  Prepare all cold food items for buffet, banquet and restaurant use according to standard recipes. Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal.  Prepare requisitions for supplies and food items for production in work stations.  Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness. In addition, attendance at all scheduled training sessions and meetings is required. Supportive Functions: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time  Maintain a Certified Food Manager designation  Operate and clean equipment properly  Promptly report all maintenance issues  Consult with upper kitchen management a daily basis as well as with other departments that are directly related to the Food & Beverage Department.  Participate, support and make recommendations in regard to your area.  Take every opportunity to amaze the guests  Ensures all guests are being treated in an efficient and courteous manner and that all The Betsy standards are being applied  Prevent waste or spoilage  Ensure proper receiving and storage procedures  May be asked to participate in physical inventories Physical Demands:  Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possibly for one hour or more.  Must be able to stand and exert well-paced mobility for up to 4 hours in length.  Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.  Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.  Vision occurs continuously with the most common visual functions being those of near vision and depth perception.  Requires manual dexterity to use and operate all necessary equipment. Qualifications/Requirements:  Must be able to speak, read, write and understand the primary language(s) used in the workplace.  Requires excellent communication skills, both verbal and written. Education High school or equivalent education required. Experience Minimum of two years’ experience as a garde manger in a similar size operation. Someone with strong plating skills and an artistic eye. Licenses or Certificates Ability to obtain and/or maintain Alcohol Awareness/food handlers’ certification. Grooming All employees must maintain a neat, clean and well-groomed appearance. Name tags and earpieces must be worn at all times. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Job Type: Full-time Pay: $19.00 - $20.00 per hour Expected hours: 40 per week Benefits: Paid sick time Shift: 10 hour shift 12 hour shift 8 hour shift Day shift Evening shift Morning shift Experience: Restaurant experience: 1 year (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to Commute: Fort Lauderdale, FL 33301 (Required) Ability to Relocate: Fort Lauderdale, FL 33301: Relocate before starting work (Required) Work Location: In person