Garde Manger Sous Chef (Atlanta)

Garde Manger Sous Chef Are you excited about delivering the best experience to our guests? This position may be the perfect fit for you! Company Summary: AFFAIRS to REMEMEBER is one of the largest privately held, full-service luxury catering companies in the United States. Our award-winning services include expertise in off-premise catering, site selection, décor, music and entertainment, tent rental, lighting, linens, ice carvings and photography. Our more than 48 years of success can be attributed to the company's innovative menus, impeccable service, attention to detail and reliability. We understand that providing delicious food is just the starting point. Our clients can count on us to guide them through an exciting, memorable experience from the moment of contact until the day after their special event, when we follow up with them and share the experience all over again. Garde Manger Sous Chef Job Summary: We are seeking a reliable, energetic, and experienced Garde Manger Sous Chef to join our high-volume catering team. This role is responsible for the preparation and cooking of cold food items for events, ensuring quality, consistency, and food safety. The ideal candidate has strong culinary skills, and requires a high level of precision, creativity, and adherence to food safety and catering event timelines. When you join AFFAIRS to REMEMBER, you become a part of a talented group of committed individuals. We are a diverse and inclusive group, each bringing their own unique strengths and ideas to work. In addition to offering a high energy, fast-paced working environment, we also offer benefits to eligible employees such as health insurance, voluntary contribution to a 401k program, and paid time off. We prioritize promoting from within and offer all our employees competitive wages. Key Responsibilities: • Food Preparation & Presentation o Prepare and assemble cold menu items according to event orders and Executive Chef’s specifications. Immediately inform Executive Chef if any goods are needed to complete production o Assist in training junior kitchen staff in cold food preparation techniques. o Provides guidance to junior kitchen staff members including but not limited to cooking, food preparation, dish plating, event organization and production. Monitor productivity of individuals; give corrections, as needed o Delegate and ensure completion of daily production sheets for the department each day o Prepare and cook food items according to recipes and event menus, ensuring proper preparation, cooking, presentation of all menu items, meeting our quality standards, while meeting production deadlines o Maintain quality control by tasting dishes and adjusting as needed. o Create visually appealing menu items. o Maintain high standards of portion control, flavor, and artistic presentation. o Communicating daily production with Executive Chef in a timely manner for next day updates • Event Execution o Assist with portioning, packaging, and labeling items for transport and service. o Assist in checking events out with service supervisors o Work closely with the Executive Chef and event chefs to ensure cold items are ready on time for service or delivery. o Organize and pack cold foods safely for transport to off-site catering events. o Work as culinary personnel on events as needed. • Inventory & Organization o Monitor stock levels of cold kitchen ingredients, condiments, and garnishes. o Rotate stock according to FIFO (First In, First Out) procedures. o Keep the garde manger station clean, organized, and fully stocked at all times. • Food Safety & Sanitation o Follow all food handling, sanitation, and hygiene regulations, ensure all food is cooked and held at safe temperatures in compliance with health and safety standards (e.g., HACCP, ServSafe). o Maintain correct refrigeration temperatures for perishable items. o Ensure allergen awareness and proper labeling for all dishes. o Safely operate kitchen equipment such as ovens, grills, steamers, and fryers. • Collaboration & Creativity o Collaborate with chefs to design seasonal and themed cold menus. o Complete all additional duties as required o Set an exemplary standard of self-accountability and timeliness/ punctuality. Contribute creative ideas for innovative presentation and guest experiences Qualifications: • Culinary degree or equivalent professional experience. • 3–5 years of experience in a commercial kitchen, with at least 1–2 years in a supervisory role. • Knowledge of cold food preparation techniques, kitchen safety, and sanitation, and timing coordination. • Strong leadership and mentoring skills with the ability to train and inspire a team. • Excellent time management and problem-solving skills. • Team player with excellent time management and communication skills. • Spanish proficiency preferred but not required Working Conditions, Hours and Requirements • A primary workspace at AFFAIRS to REMEMBER’s main campus, located at 2316 DeFoor Hills Road, Atlanta, GA 30318, as well as party sites. • Ability to work a flexible schedule. Must be able to work nights, early mornings, weekends, and holidays at Indoor and outdoor venues. Typical work week is 5-6 days a week. • Standing position for up to 8 hours. Ability to reach, bend, stoop, push and/or pull. Frequently lift/move up to 50 pounds. • The ability to work in the kitchen around hot grills, ovens and fryers, as well as a cold climate working in and around freezers and coolers. • The average work week is 35 hours. COMPENSATION • You will be paid $22.00 an hour and $33.00 an hour based on any hours worked beyond 40 hours per week. • Employer contribution to voluntary enrollment health benefits estimated at $3,000 annually, after qualifying period • Voluntary employee contribution to 401k program, after qualifying period • Paid vacation following the first year of completed continuous full-time service, as accrued, using the formula of actual hours worked divided by 52 weeks. • Paid vacation following the second year of completed continuous full-time service, as accrued, using the formula of actual hours worked divided by 52 weeks, times two.