Garde Manger Sous Chef

Seattle, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $70,000.00

Work Schedule

Flexible

Benefits

employee travel program

Parking discounts

Commuting discounts

Paid meal breaks

Medical insurance

Dental Insurance

Vision Insurance

401k Retirement Plan

Job Description

The Fairmont Olympic Hotel, located in the heart of downtown Seattle, is a historic landmark known for its luxurious accommodations and exceptional service. With a rich history that blends classic elegance and modern sophistication, the hotel is a beloved destination for travelers and locals alike. As part of the Fairmont Hotels & Resorts collection, the Fairmont Olympic provides guests with unmatched hospitality in an iconic setting that celebrates both tradition and innovation. The hotel's commitment to excellence is reflected in its dedication to providing a work environment that promotes growth, learning, and diversity for its team members.

The role of the Garde Manger Sous Chef at the Fairmont Olympic Hotel is a vital leadership position within the culinary team, responsible for overseeing all cold kitchen operations. This role requires expert knowledge in the preparation, presentation, and management of cold dishes including salads, charcuterie, hors d'oeuvres, pâtés, terrines, and buffet displays. The Garde Manger Sous Chef ensures that every dish meets the highest standards of quality, taste, and visual appeal while supporting both banquet and à la carte services. This position not only includes kitchen preparation but also extends to menu planning, recipe development, and mentoring of culinary staff. As an essential part of the operation, the Garde Manger Sous Chef may also step into the hot kitchen and banquet chef role when needed, showcasing flexibility and leadership.

You will find this role rewarding, offering a salary of $70,000 annually, along with numerous benefits such as an employee travel program with discounted rates at Fairmont and Accor hotels worldwide, parking and commuting discounts, paid meal breaks with complimentary meals, and comprehensive medical, dental, and vision insurance for employees and their families. The position includes access to learning programs through Fairmont's Academies and a 401K retirement plan with a 4% company match. Beyond the tangible benefits, the Fairmont Olympic fosters a fun and elegant work atmosphere with a focus on corporate social responsibility and growth opportunities both within the property and across the global Fairmont network. This role is perfect for culinary professionals seeking to advance their career while working in one of Seattle's premier luxury hotels, committed to service, quality, and innovation.

Job Requirements

Minimum 3-5 years culinary experience in garde manger or cold kitchen operations
Experience in a luxury hotel with comparable service and standards
Valid King County Food Handler Certificate required
Previous supervisory experience required
Excellent interpersonal and communication skills
Must have valid USA work authorization
Flexible availability including evenings, weekends, and holidays required

Job Qualifications

Minimum 3-5 years culinary experience in garde manger or cold kitchen operations
Experience in a luxury hotel with comparable service and standards
Strong knowledge of cold food preparation, charcuterie, and modern plating techniques
Valid King County Food Handler Certificate required
Previous supervisory experience required
Excellent interpersonal and communication skills
Aspires to become an Executive Chef with Fairmont Hotels and Resorts
Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills
Must be innovative, detail oriented and quality conscious
Must have valid USA work authorization

Job Duties

Supervise daily operations of the garde manger (cold kitchen)
Prepare and oversee production of cold foods including salads, dressings, hors d’oeuvres, pâtés, terrines, and composed platters
Ensure consistency in food quality, taste, and presentation according to established standards
Coordinate cold food production for banquets, events, and restaurant service
Assist with menu planning, recipe development, and tastings
Maintain proper food handling and sanitation
Train, mentor, and supervise culinary team members
Monitor inventory levels, place orders, and control food costs
Ensure proper labeling, storage, and rotation of all food products (FIFO)
Maintain a clean, organized, and safe work environment