Lead Garde Manger

The Westin Anaheim Resort
Anaheim, CA

Posted April 14, 2021

Lead Garde Manger

OVERVIEW:

The Lead Garde Manger position is responsible for the preparation and supervision of all cold prepared foods in the Garde Manger kitchen. In addition, the Lead Garde Manger position will work as needed on Pantry stations in the restaurants and supervise as needed. The Lead Garde Manger person is responsible for creating and adhering to recipe cards and standards. This position must have great knowledge of cold food techniques such as emulsifications, dressings, canapes and food displays. This position at times will be required to do certain cooking techniques such as blanching, roasting and grilling in order to complete cold food preparation. This position may also be required to do basic butchery.

Chef Garde Manger Duties and Responsibilities:

  • Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes. Supervises and coaches pantry cooks.
  •  Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.
  •  Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
  •  Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
  •  Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
  •  Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc. 
  • Prepares daily requisitions for supplies and food items for production.
  • Properly label and date all products to ensure safekeeping and sanitation.
  •  Effectively communicate with other chefs and service staff in order to full fill and address any issues or needs requested by guests. Collaborate with the Garde Manger Chef in menu development and implementation of banquet menus. 
  • Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
  • Maintain complete knowledge of correct maintenance and use of equipment.
  • Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to

Position Requirements

  • Prefer culinary degree
  • Proven experience
  • Must possess a high desire to service guests    
  • Complete knowledge and understanding of the hospitality industry, policies and procedures to include sanitation.
  • Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
  • Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
  • Should have prior experience with 4 Diamond rated hotel.
  • Must have a valid driver’s license.
  • Language: Required to speak, read and write English, with fluency in other languages preferred.
  • Availability; Must be able and flexible to work as required by business demands

Physical Requirements

  • Must be able to tolerate temperature changes from hot to cold and cold to hot.
  • Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
  • Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
  • Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
  • Frequently use hands for keyboard and arms to reach.
  • Heavy work – Occasionally lift and/ or move up to 50lbs of force.
  • Light work - Frequently lift and move up to 10lbs.
  • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently

Additional Job Requirements

  • Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations
  • Language: Required to speak, read and write English, with fluency in other languages preferred.
  • Availability; Must be able and flexible to work as required by business demands most specifically days, nights, weekends & holidays.
  • Must have a valid driver’s license.
  • Must possess a valid Food Handler’s Card as required by the County

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The Westin Anaheim Resort

618 Room Hotel

Opening June 2021: Enjoy the next level in luxury family vacations!

Adjacent to the Anaheim Convention Center and across from The Disneyland® Resort, the newly constructed, 618-room AAA 4-Diamond hotel will not only be a place for convention goers but also a stunning luxury retreat for leisure travelers.


Highlights:

  • Directly across from The Disneyland® Resort
  • Exclusive fireworks views from private balconies 
  • Adjacent to the Anaheim Convention Center
  • Amazing panoramic views from RISE Rooftop Lounge
  • Seven innovative and exciting restaurants and bars
  • Westin Heavenly Beds® for a great night's sleep
  • 47,542 square feet of meeting space
  • Heated Outdoor pool with private cabanas
  • Expansive state-of-the-art WestinWORKOUT® fitness studio