Job Description – Garde Manger (Cold Station Cook) Position Overview The Garde Manger is responsible for preparing, organizing, and presenting all cold kitchen items, including salads, dressings, cold appetizers, cheeses, charcuterie, and plated garnishes. This role ensures that all menu items from the cold station are produced consistently, with attention to flavor, freshness, and visual presentation. Key Responsibilities • Prepare and plate cold appetizers, salads, dressings, terrines, pâtés, and charcuterie. • Maintain mise en place for the cold kitchen station during service. • Ensure food quality, portion control, and consistency of all cold dishes. • Uphold proper sanitation, storage, and labeling of ingredients following food safety standards. • Collaborate with the Executive Chef and Sous Chef on menu items, specials, and seasonal offerings. • Assist in the preparation of banquets, buffets, and catering functions as required. • Maintain cleanliness and organization of cold storage areas and refrigeration units. • Monitor inventory levels, minimize waste, and communicate supply needs. • Follow all safety and hygiene policies to ensure a clean, safe work environment. Qualifications & Skills • Prior experience as a line cook, prep cook, or in a cold kitchen preferred. • Strong knife skills and knowledge of cold food preparation techniques. • Attention to detail in presentation and plating. • Ability to work efficiently in a fast-paced, team-oriented environment. • Understanding of food safety, HACCP standards, and proper storage practices. • Creativity in garnishing and cold food presentation. Physical Requirements • Ability to stand for extended periods. • Lift up to 40 lbs when needed. • Work in cold environments (refrigerators/walk-ins) for short durations.