Job Overview
Benefits
Health Insurance
401(k)
paid sick days
vacation
Holiday pay
Tuition Reimbursement
Pet insurance
Job Description
Loews Ventana Canyon Resort is a distinguished luxury resort situated in the scenic Catalina Foothills of Tucson, Arizona. Recognized as an AZ Central Top Workplace, this resort boasts 398 guest rooms, five unique dining outlets, a full-service spa, recreational facilities, and diverse event spaces designed to create unforgettable experiences for guests seeking both relaxation and adventure. The resort prides itself on delivering exceptional service, creating memorable stays for travelers from all over the world.
Loews Hotels & Co, established in 1960, is a celebrated operator of iconic hotels and resorts throughout the United States. With a dedication to crafting unique and meaningful guest experiences, the company embraces diversity and inclusivity as core values, fostering a welcoming environment where all team members are valued for their individuality and aspirations. Loews supports career growth and development, offering employees opportunities to advance their careers across various fields including hospitality, finance, culinary arts, and information technology.
The Garde Manger Cook I position at Loews Ventana Canyon Resort is a senior-level culinary role within the cold kitchen section. The incumbent is responsible for overseeing the meticulous preparation, presentation, and execution of all cold food items such as salads, charcuterie boards, canapés, amuse-bouche, and buffet displays. This role plays a critical part in maintaining high-quality standards and ensuring consistency across all culinary offerings in line with the resort’s elevated brand expectations.
As a Garde Manger Cook I, you will collaborate closely with culinary leadership on menu development and event execution, applying your expertise in cold kitchen operations to contribute to the resort’s reputation for excellence. The position demands strong knife skills, artistic presentation capabilities, and the ability to thrive in a fast-paced kitchen environment where precision and attention to detail are paramount. You will lead the cold kitchen team, mentor junior cooks, and ensure that all safety, sanitation, and food handling standards are rigorously followed.
Loews Ventana Canyon Resort offers a supportive work environment characterized by competitive health and wellness benefits, paid sick days, vacation and holidays, training and development programs, tuition reimbursement, pet insurance, and access to team member discounts and perks. Employees enjoy complimentary meals while working and can benefit from discounts such as those offered for golf at The Lodge at Ventana Canyon. The resort is committed to creating a culture of inclusion and belonging, encouraging veterans and military spouses to apply and participate in the organization’s growth and success.
Joining Loews Ventana Canyon Resort as a Garde Manger Cook I means becoming part of a team dedicated to hospitality excellence and continuous professional growth. Whether you join the culinary team or other departments within the hotel, you will have opportunities to make a meaningful impact and build a rewarding career in a dynamic and supportive setting. This role, specifically, offers a chance to showcase your culinary talents, contribute to exciting events, and develop within a company that values your skills and passion for food artistry.
Loews Hotels & Co, established in 1960, is a celebrated operator of iconic hotels and resorts throughout the United States. With a dedication to crafting unique and meaningful guest experiences, the company embraces diversity and inclusivity as core values, fostering a welcoming environment where all team members are valued for their individuality and aspirations. Loews supports career growth and development, offering employees opportunities to advance their careers across various fields including hospitality, finance, culinary arts, and information technology.
The Garde Manger Cook I position at Loews Ventana Canyon Resort is a senior-level culinary role within the cold kitchen section. The incumbent is responsible for overseeing the meticulous preparation, presentation, and execution of all cold food items such as salads, charcuterie boards, canapés, amuse-bouche, and buffet displays. This role plays a critical part in maintaining high-quality standards and ensuring consistency across all culinary offerings in line with the resort’s elevated brand expectations.
As a Garde Manger Cook I, you will collaborate closely with culinary leadership on menu development and event execution, applying your expertise in cold kitchen operations to contribute to the resort’s reputation for excellence. The position demands strong knife skills, artistic presentation capabilities, and the ability to thrive in a fast-paced kitchen environment where precision and attention to detail are paramount. You will lead the cold kitchen team, mentor junior cooks, and ensure that all safety, sanitation, and food handling standards are rigorously followed.
Loews Ventana Canyon Resort offers a supportive work environment characterized by competitive health and wellness benefits, paid sick days, vacation and holidays, training and development programs, tuition reimbursement, pet insurance, and access to team member discounts and perks. Employees enjoy complimentary meals while working and can benefit from discounts such as those offered for golf at The Lodge at Ventana Canyon. The resort is committed to creating a culture of inclusion and belonging, encouraging veterans and military spouses to apply and participate in the organization’s growth and success.
Joining Loews Ventana Canyon Resort as a Garde Manger Cook I means becoming part of a team dedicated to hospitality excellence and continuous professional growth. Whether you join the culinary team or other departments within the hotel, you will have opportunities to make a meaningful impact and build a rewarding career in a dynamic and supportive setting. This role, specifically, offers a chance to showcase your culinary talents, contribute to exciting events, and develop within a company that values your skills and passion for food artistry.
Job Requirements
- High school diploma or equivalent
- 3+ years of experience in a professional kitchen
- At least 1 year of experience in a Garde Manger role
- Strong knife skills
- Ability to work pantry cold food station including salads dressings basic cutting and slicing
- Ability to work under pressure and handle multiple tasks
- Knowledge of operating all kitchen equipment
- Basic mathematical skills
- Must be able to obtain Food Handler's Card
- Ability to bend stoop stand lift 50 pounds and push carts weighing up to 200 pounds
- Ability to speak read and write English
- Ability to attend mandatory training and meetings
- Regular attendance
- May be required to work varying schedules
- Veterans and military spouses are encouraged to apply
Job Qualifications
- High school diploma or equivalent
- Culinary school training strongly preferred
- 3+ years of experience in a professional kitchen with at least 1 year in a Garde Manger role
- Strong knife skills and artistic presentation ability
- Experience in large-scale banquet or hotel operations preferred
- Knowledge of HACCP food safety and cold storage procedures
- Ability to stand for extended periods and lift up to 50 lbs
Job Duties
- Lead the preparation and presentation of all cold food items ensuring quality taste and visual appeal
- Supervise and assist Cook II and III with station setup prep and plating for banquets outlets and events
- Prepare high-end buffet and plated presentations including fruit carvings aspics terrines pates and cheese displays
- Ensure mise en place is complete and organized for all functions
- Collaborate with chefs to execute seasonal and event-based menu items
- Uphold food safety and sanitation practices at all times
- Monitor inventory and communicate product needs or shortages
- Train and mentor lower-level cooks and guide them in proper culinary techniques and station organization
- Maintain cleanliness organization and efficiency of the cold kitchen area
- Regular attendance in conformance with standards
- May be required to work varying schedules to reflect business needs
- Required to attend all mandatory training sessions and meetings
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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