Garde Manger or Banquet Cook

Reports to: Banquet Chef

Supervises: Employee Cafeteria and Banquet Prep Cooks
Classification: Full Time, Non-exempt
Education and/or Experience
Associates degree in Culinary Arts and 3 years food production and management experience; or
3-5 years relevant experience as Banquet Cook or lead Line Cook; or any equivalent
combination of experience and training that provides the required knowledge, skills and abilities.
Job Knowledge, Core Competencies and Expectations
Exceptional cooking and food presentation skills.
Maintains food quality and sanitation standards.
Active role in food production, leading by example.
Strong communication with banquet culinary staff.
Job Summary (Essential Functions)
Responsible for all hot and cold banquet food production including and banquet outlets and employee break
room. Maintains highest professional food quality and sanitation standards. Maintains open, collaborative
communication with the Executive Chef and Banquet Chef.
Job Tasks/Duties
Assist Banquet Chef with general and specialty menu development, including recipes, operational
execution in the kitchen.
Executing new menu items and specials for banquet events and employee relations events.
Training banquet cooks on new menus, menu descriptions, and kitchen procedures. Well versed in
Culinary Terms and experience for at least 3 years.
The ability to work any culinary banquet positions. This is required when banquet department is
short staffed and for training purposes.
Ensure daily preparation and sustainment of employee cafeteria menu items. Plan and coordinate
employee cafeteria menu and employee culinary operations with Banquet Chef.
Responsible for Employee Cafeteria hot and cold food preparations.
Maintain the highest sanitation level in the culinary department by weekly & daily audits and
closing list.
Responsible for adhering to all state, county and city sanitation standards. Must have a Food
Handlers / Sanitation license. Must train and uphold standards with the banquet staff on proper
food handling and sanitation procedures daily.
Work with Banquet Chef to insure detailed and proper banquet culinary operational orientation to
all new hires. Participate in daily pre-shift Banquet meetings in order to answer event questions;
educate on ingredients in menus and action station procedures.
Licenses and Special Requirements
Certification from American Culinary Federation or other professional hospitality associations.
Maintain current food safety certification (HACCP/SERV SAFE).
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 hot, humid and noisy environment.

January 2016