GARDE MANGER CHEF-200C07

Position Summary:
The Garde Manger Chef supports property-wide food operations by overseeing the production, quality, and presentation of all cold prepared menu items. This role is responsible for cold preparation for QSR grab and-go venues, hotel amenities, fruit and charcuterie platters, all cold components for TDR and Banquet events, and bar garnishes. The position ensures consistent standards, efficient workflows, proper food safety practices, and accurate forecasting while training and guiding the Garde Manger team. The Garde Manger Chef collaborates with culinary and operational partners to maintain par levels, uphold presentation standards, and support seamless service across the property.

 

Essential Functions:
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
2. Perform responsibilities in accordance with all Graton Resort & Casino standards, policies, and
procedures.
3. Oversee the planning, coordination, and execution of all cold food production supporting restaurant, bar, TDR, and banquet operations.
4. Communicate effectively with leaders across Food Operations, Beverage, Sanitation, Marketing, Sales & Catering, and other departments to ensure seamless collaboration.
5. Ensure full compliance with food safety, sanitation, and health regulations in all Garde Manger work areas.
6. Participate in the selection, hiring, training, scheduling, and performance management of Garde
Manger team members.
7. Continually evaluate, document, and coach the performance of all Garde Manger positions to support growth and consistency.
8. Manage Team Member relations issues with timely documentation, professionalism, and appropriate follow-up.
9. Monitor and forecast equipment needs, stock levels, labor requirements, and business volume to
maintain readiness and operational efficiency.
10. Ensure all Garde Manger team members receive proper training, development, and mentorship to support culinary standards and operational needs.
11. Maintain expert knowledge of all products, recipes, presentation standards, internal controls, and company policies.
12. Uphold exemplary personal grooming and uniform standards as a representative of the culinary
department.
13. Foster a respectful, inclusive, and team-oriented environment while modeling professional conduct.
14. Perform other duties as assigned. Responsibilities may be adjusted at Management's discretion to meet the needs of the property.
15. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Duties and responsibilities may be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.

Qualifications

Required Qualifications:
1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
2. Three (3) years of culinary management experience.
3. High School Diploma or equivalent required.
4. Ability to handle a flexible schedule to work weekends, holidays, and all shifts.
5. Ability to delegate, empower, and evaluate hourly Team Members to achieve desired objectives with minimal supervision.
6. Must be familiar with a variety of the field's concepts, practices, and procedures.
7. Ability to rely on experience and judgment to plan and accomplish goals.
8. Sound judgment and decision-making ability, even when dealing with difficult situations where Guests,
Team Members and the overall long-term profitability are not adversely impacted.
9. Ability to work in a fast-paced environment and make quick judgment decisions.
10. Possess or obtain a California Food Handler's Certification

 

Physical Requirements:
This job has the following physical requirements:
1. Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift
2. Standing: unassisted up to 7 hours/day for 88% of the shift
3. Walking: up to 7 hours/day for 88% of the shift
4. Bending: 2 hours/day for 25% of the shift
5. Twisting: 2 hours/day for 25% of the shift
6. Climbing: including ladders, less than 1 hour/day for 13% of the shift
7. Kneeling: 1 hour/day for 13% of the shift
8. Squatting: 1 hour/day for 13% of the shift
9. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift
10. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift
11. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift