Job Overview
Employment Type
Hourly
Compensation
Hourly
Exact $19.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401k
Employee Discounts
Career development opportunities
Job Description
InterContinental Hotels & Resorts is the world's first and most globally recognized luxury hotel brand, with a heritage that dates back to the 1940s. Renowned for pioneering international travel, InterContinental offers an unmatched standard in hospitality, combining international expertise with a deep appreciation for cultural diversity and global sophistication. This prestigious brand prides itself on delivering inspiring experiences for guests who seek a richer perspective on the world, making it a leader in the luxury hotel industry. Employees of InterContinental are ambassadors of the brand, sharing a passion for travel, culture, and exceptional service in truly impressive surroundings.
We are currently seeking a dedicated Garde Manger Chef to join our culinary team. This role is crucial in managing all aspects of cold kitchen production within our luxurious establishment. The successful candidate will be responsible for preparing and maintaining an array of cold dishes, including composed salads, cold appetizers, and charcuterie featuring house-cured meats, terrines, pâtés, rillettes, and forcemeats. Additionally, the role requires production and plating of cold first courses and buffet items in accordance with precise recipe specifications and plating diagrams. The Garde Manger Chef will oversee cold storage organization, ensuring compliance with temperature control standards and proper FIFO rotation to maintain food safety and quality. Creativity and attention to detail will be fundamental as this position involves designing and executing buffet displays, charcuterie boards, and cold platters for banquets and special events. Maintaining exceptional knife skills such as brunoise, julienne, chiffonade, tourné, and other precision vegetable cuts is essential. The role also demands collaboration with the pastry station for composed dessert plating when cross-sectional teamwork is required. Food cost control and waste reduction through accurate portioning form part of the responsibilities. Moreover, the candidate will collaborate closely with the Sous Chef and Head Chef to develop cold course menus and source seasonal products aligned with the brand's standards.
This position offers an hourly pay rate of $19.00 and comes with a comprehensive benefits package, including paid time off, medical, dental, and vision insurance, 401(k) retirement plan, and other benefits available to eligible employees. InterContinental Hotels & Resorts values professional development and strives to foster growth within its team members, providing ample opportunities to enhance culinary skills and contribute to delivering exceptional guest experiences in a dynamic and supportive environment. If you have a passion for culinary arts, especially in cold kitchen techniques, and desire to work in a luxury hotel setting that champions diversity, culture, and excellence, we encourage you to apply and start your journey with us today.
We are currently seeking a dedicated Garde Manger Chef to join our culinary team. This role is crucial in managing all aspects of cold kitchen production within our luxurious establishment. The successful candidate will be responsible for preparing and maintaining an array of cold dishes, including composed salads, cold appetizers, and charcuterie featuring house-cured meats, terrines, pâtés, rillettes, and forcemeats. Additionally, the role requires production and plating of cold first courses and buffet items in accordance with precise recipe specifications and plating diagrams. The Garde Manger Chef will oversee cold storage organization, ensuring compliance with temperature control standards and proper FIFO rotation to maintain food safety and quality. Creativity and attention to detail will be fundamental as this position involves designing and executing buffet displays, charcuterie boards, and cold platters for banquets and special events. Maintaining exceptional knife skills such as brunoise, julienne, chiffonade, tourné, and other precision vegetable cuts is essential. The role also demands collaboration with the pastry station for composed dessert plating when cross-sectional teamwork is required. Food cost control and waste reduction through accurate portioning form part of the responsibilities. Moreover, the candidate will collaborate closely with the Sous Chef and Head Chef to develop cold course menus and source seasonal products aligned with the brand's standards.
This position offers an hourly pay rate of $19.00 and comes with a comprehensive benefits package, including paid time off, medical, dental, and vision insurance, 401(k) retirement plan, and other benefits available to eligible employees. InterContinental Hotels & Resorts values professional development and strives to foster growth within its team members, providing ample opportunities to enhance culinary skills and contribute to delivering exceptional guest experiences in a dynamic and supportive environment. If you have a passion for culinary arts, especially in cold kitchen techniques, and desire to work in a luxury hotel setting that champions diversity, culture, and excellence, we encourage you to apply and start your journey with us today.
Job Requirements
- High school diploma or equivalent
- Previous experience working in a luxury hotel
- Proven culinary skills specifically in cold kitchen preparation
- Strong knowledge of food safety and hygiene standards
- Ability to maintain knife skills including brunoise, julienne, chiffonade, tourné, and other precision cuts
- Capability to work in a fast-paced environment under pressure
- Good teamwork and communication skills
- Availability to work flexible hours including weekends and holidays
Job Qualifications
- Previous experience working in a luxury hotel
- Demonstrated skills in menu planning, food preparation, cooking, and food service within a restaurant or catering setting
- Strong knowledge of food handling procedures, safety regulations, and kitchen equipment operation
- Familiarity with the food industry’s best practices for meal preparation and food safety standards
- Proven ability to work efficiently under pressure while maintaining attention to detail in a fast-paced environment
- Experience with catering services or serving large groups is a plus
- Excellent knife skills and proficiency in various cooking techniques are preferred
Job Duties
- Manage all cold kitchen production including composed salads, cold appetizers, charcuterie, and canapés
- Prepare and maintain charcuterie items including house-cured meats, terrines, pâtés, rillettes, and forcemeats
- Produce and plate cold first courses and cold buffet items to standard recipe specification and plating diagrams
- Oversee cold storage organization, FIFO rotation, and temperature compliance for garde manger sections
- Design and execute buffet displays, charcuterie boards, and cold platters for banquets and special events
- Maintain all knife skills and cutting standards across station: brunoise, julienne, chiffonade, tourné, and precision vegetable cuts
- Coordinate with the pastry station on composed dessert plating when cross-station collaboration is required
- Monitor and control food costs at the cold station through accurate portioning and waste reduction
- Collaborate with the Sous Chef and Head Chef on cold course menu development and seasonal product sourcing
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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