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Garde Manger Cook / Cold Side Cook

Maple Tree Inn

  • Homewood, Illinois
  • 30+ days ago

    Highlights

    Communication & Collaboration: Work closely with the kitchen coordinator, chefs, and line staff to maintain smooth service flow and report any quality issues or service delays immediately. Food Safety & Temperature Control: Routinely monitor food temperatures using calibrated thermometers; ensure proper cold storage and adherence to all health and sanitation codes.

    Numbers & Facts

    LocationHomewood, Illinois
    Websitehttps://mapletreeinnrestaurant.com/

    Description

    Benefits:
    • Air Conditioned Kitchen
    • Free food & snacks
    • Training & development
    Position Overview

    The Garde Manger Cook is a key member of our kitchen team, responsible for the preparation, assembly, and presentation of our cold-side menu offerings—currently focusing on our desserts and salads—in accordance with restaurant standards.

    This role requires a high degree of culinary competence, excellent attention to detail, and the ability to thrive in a fast-paced environment. Because this role heavily involves dessert preparation and presentation, our ideal candidate is an experienced baker who takes pride in quality and consistency.

    Schedule & Hours

    This position offers a fixed weekly schedule:

    • Wednesday: 3:00 PM – Close

    • Thursday: 3:00 PM – Close

    • Friday: 2:00 PM – Close

    • Saturday: 12:00 PM – Close

    • Sunday: 12:00 PM – Close

    • Monday & Tuesday: OFF

    (Must be available to work evenings, weekends, and holidays as scheduled.)

    Key Responsibilities

    • Cold Station Execution: Prepare, cook, assemble, and plate salads, desserts, and cold menu items according to established recipes and presentation guidelines.

    • Quality & Portion Control: Maintain strict portion control and culinary standards to ensure dish consistency, minimize waste, and manage costs.

    • Food Safety & Temperature Control: Routinely monitor food temperatures using calibrated thermometers; ensure proper cold storage and adherence to all health and sanitation codes.

    • Allergy & Dietary Compliance: Follow strict protocols for food allergies and special dietary requests to ensure guest safety.

    • Inventory Management: Monitor station inventory levels and communicate low stock promptly to management and front-of-house staff.

    • Communication & Collaboration: Work closely with the kitchen coordinator, chefs, and line staff to maintain smooth service flow and report any quality issues or service delays immediately.

    • Station Maintenance: Clean and sanitize station, tools, and equipment throughout and at the end of every shift. Complete additional supportive kitchen tasks as assigned.

    Qualifications & Requirements

    • Experience: Proven kitchen experience, specifically in cold station work and baking.

    • Skills: Proficient knife skills, safe operation of commercial kitchen tools and equipment, and strong attention to detail.

    • Physical & Environmental Requirements:

      • Ability to stand and walk for extended periods during busy shifts.

      • Ability to safely lift and carry up to 50 lbs.

      • Comfortable working in close quarters, varied temperature zones, and a fast-paced, high-noise kitchen environment.

    • Soft Skills: Clear verbal and written communication skills; strong multitasking ability under pressure.

    • Certifications (Required within 21 days of hire):

      • Food Handler Certificate

      • Restaurant Sexual Harassment Training Certificate

    Compensation: $16.00 - $18.00 per hour

    We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.





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