Garde Manger Chef

About the role

The primary role of the Garde Manger Sous Chef at The Charleston Place will play a critical role in preparing and presenting cold dishes, charcuterie, and other specialty items that highlight our commitment to excellence. The Garde Manger Sous Chef is responsible for the preparation and presentation of all cold dishes, including salads, hors d'oeuvres, pates, terrines, and other cold appetizers. This role involves meticulous attention to detail, creativity in presentation, and a strong understanding of food safety and handling procedures. The ideal candidate will have extensive experience in a high-volume kitchen and a passion for creating visually appealing and flavorful dishes. This position will report to the Director of Culinary. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. Duties/Responsibilities: Preparation: Prepare and present a variety of cold dishes, including salads, hors d'oeuvres, pates, terrines, charcuterie, and other cold appetizers. Creativity: Design and implement innovative and visually appealing presentations for all cold dishes. Inventory Management: Monitor and manage inventory levels of all garde manger items, ensuring freshness and quality of ingredients. Food Safety: Adhere to all food safety and sanitation guidelines, maintaining a clean and organized workstation. Collaboration: Work closely with other kitchen staff to coordinate the preparation and presentation of dishes. Menu Development: Assist in the development and updating of garde manger menus, introducing new and seasonal items. Training: Train and supervise junior kitchen staff, ensuring consistency and quality in all cold dish preparations. Quality Control: Ensure all dishes are prepared to the highest standards and in a timely manner. Expertise in preparing and presenting cold dishes, charcuterie, and other garde manger items. Strong knife skills and knowledge of various cutting techniques. Excellent organizational and time management skills. Creative flair for presentation and attention to detail. Ability to work well under pressure and in a fast-paced environment. Strong understanding of food safety and sanitation practices. Flexibility to work evenings, weekends, and holidays as required. Education and Experience: Education: Culinary degree or equivalent professional experience required. Experience: Minimum of 3-5 years of experience as a Garde Manger Chef or in a similar role in a high-volume, fine-dining establishment. Physical Requirements: The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: Ability to stand for extended periods, typically 8-12 hours per shift. Capability to lift and carry heavy items, up to 50 pounds. Manual dexterity to handle kitchen equipment and utensils. Ability to bend, stoop, and reach frequently. Tolerance to work in varying temperatures, including refrigerated environments. Stamina to work in a fast-paced and physically demanding kitchen setting. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. _______________________________________________________________________________ BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.

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