Description
Lead the cold kitchen (garde manger) by planning, preparing, and artfully plating salads, chilled appetizers, canapés, dressings, charcuterie, and cold desserts. Oversee pantry station inventory, sanitation, and presentation standards; supervise pantry staff; and assist with ordering, costing, and menu development for cold items.
- • Check freshness and quality of produce, dairy, seafood, and prepared cold items.
- • Monitor cold-holding temperatures and sanitation practices to meet food safety standards.
- • Verify the quantity and quality of received produce, herbs, cheeses, cured meats, and pantry supplies.
- • Order or requisition produce, dairy, specialty items, and disposables for the pantry station.
- • Supervise and coordinate pantry cooks and prep staff during service and events.
- • Inspect refrigerators, walk-ins, slicers, knives, and work areas for cleanliness and proper operation.
- • Determine plate presentations and design buffet and canapé displays for cold items.
- • Instruct staff in salad prep, dressings, garnishing, portioning, and allergen controls.
- • Estimate par levels, yields, and costs for salads, dressings, and charcuterie components.
- • Collaborate with chefs and banquet teams to develop seasonal cold menus and recipes.
- • Cost and price pantry menu items considering waste, labor, and portion control.
- • Prepare and plate salads, cold appetizers, canapés, chilled soups, and charcuterie boards.
- • Plan daily mise en place, batch production, and pickup times for the pantry station.
- • Assist with interviewing, training, and onboarding pantry staff.
- • Meet with clients or event planners to finalize cold hors d'oeuvre and buffet selections.
- • Demonstrate new garnishing, pickling, or curing techniques and proper use of slicers or vacuum sealers.
- • Coordinate with vendors and sales reps to source specialty cheeses, cured meats, and microgreens.
- • Arrange maintenance or replacement of refrigeration, slicers, and smallwares used in the pantry.
- • Maintain temperature logs, production records, and waste sheets for the pantry.
- • Manage rotation, labeling, and storage (FIFO) of ready-to-eat foods to prevent cross-contamination.
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Last reviewed: Jan 2026
