About this role

Develop outstanding culinary experiences by preparing flawless cold dishes, including salads, charcuterie, and appetizers.
Ensure that each meal period is delivered with the highest fine-dining standards, directly impacting the quality and perception of our dining experiences.
Work closely with the Chef de Cuisine and expediter to sustain perfect preparation and quality of our dishes.

GED required; culinary arts or equivalent professional training preferred
Proven cold line experience in fine dining, hotel, or upscale high-capacity settings
Demonstrated proficiency in cold plating, emulsified sauces, and vinaigrette preparation
Servsafe Certification preferred or willingness to acquire within 30 days of hire
Strong knowledge of cold food production processes
Outstanding knife skills and familiarity with classic cuts
Ability to work effectively in a team-based environment and adapt to a fast-paced hospitality setting
High level of discretion and sensitivity when handling confidential guest information.

Comprehensive health care coverage and emotional well-being support
Market-leading retirement
Generous paid time off and parental leave
Charitable giving employee match program
Educational assistance including student loan repayment, tuition reimbursement, and learning resources to develop your career

Cold Line Cook / Garde Manger

Key skills