Job Description The Chef of Garde Manger is responsible for the proper preparation, setup, and execution of a cold dishes. Under the direction of the Executive Sous Chef or Chef de Tournant, the Chef of Garde Manger works in conjunction with the Food Service Workers to maintain and prepare primarily cold foods for the daily execution of cold menu items and cold items for catering orders in the cold kitchen. The culinary work in this position must follow all of the TUC Dining Services commitments to quality, tasteful food and proper health and safety guidelines.
Properly prepare and present: cold sauces; soups; garnishes; cold hors d'oeuvres; cold entrees; cold buffet items; dressings and vinaigrettes according to standard pantry recipes or as otherwise specified to ensure consistency of menu items
Garnish and present food using proper plate presentation techniques in a timely manner
Peel, seed, cut, dice and carve all vegetables and fruits pre-washed by Mashgichim; weighs and measures designated ingredients ensuring proper portioning of food items
Visually inspect, select and use only the freshest fruits, vegetables, meats, and other food products of the highest standard in the preparation of all menu items
Read and employ math skills for following recipes. Properly measure and assemble ingredients required for preparing the Executive Chef's recipes.
Prepare a variety of foods according to the Chef de Tournant's instructions, following approved procedures
Perform any task instructed by the Executive Chef, Executive Sous Chef, Sous Chef and/or the Chef de Tournant
Coordinate completion of menu items with kitchen team
Minimizes waste of products
Properly stores foods in designated areas following wrapping, dating, and rotation procedures in designated containers and storage areas to prevent spoilage
Cleans, organizes, and maintains walk-in refrigerator, reach-in refrigerator, coolers, prep and dry storage areas to ensure proper sanitation and cleanliness of station at all times
Understand, complies, and utilizes approved food safety production standards to ensure proper quality, serving temperatures, and standard portion control
Rotates product according to First-In, First-Out rule to maintain shelf-life standards
Interacts with co-workers to ensure compliance with company service standards and inventory
Carry food supplies, equipment, and utensils to and from storage and work areas.
Washes and cleans equipment, food preparation areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.
Maintain a clean and safe work area adhering to food safety and health standards, using cleaning chemicals and supplies in accordance with specified safety protocols
Safe food handling practices shall be followed at all times and mandatory safety and food handling trainings, provided by the employer, shall be undertaken as necessary.
Use manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe manner
Remain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properly
Inform Supervisors when supplies are getting low
Assist in teaching and training kitchen employees in proper culinary techniques
Works with student workers and helpers in a professional manner
Coordinates with the Prep Cook(s) & Food Service Workers while providing ongoing guidance and support as he/she completes their tasks within established time lines. Chef of Garde Manger will serve as a mentor and model for direction and professional development, representing high standards to kitchen employees and responsible for providing adherence and clarification for following the University's policies and procedures from management.
Maintain a positive work atmosphere by acting, cooperating, and communicating in a manner that enables getting along with other campus staff, students, vendors and guests to promote a positive campus climate
Assist with orientation and training of temporary and new employees as directed.
Attend all kitchen employee meetings
Perform other duties as assigned.
Proper knife handling skills
Strong passion and motivation to create great food
Knowledge of basic nutrition, food, food preparation, food handling, and sanitation is vital
Knowledge of the operation and care of a commercial kitchen and commercial kitchen equipment
Experience in large quantity food preparation and service.
Physical Demands STANDING WALKING TALKING, HEARING USING HANDS TO FINGER, HANDLE, FEEL OR WRITE REACHING WITH HANDS OR ARMS TASTING OR SMELLING SIGHT KEYING LIFTING REQUIREMENTS: UP TO 35 POUNDS
EEO Statement Touro College and University System is committed to providing all persons equal opportunity in education and employment, and to ensuring a safe and non-discriminatory educational and work environment in compliance with Title IX of the Higher Education Amendments of 1972 (Title IX), Title VI and Title VII of the Civil Rights Act of 1964, the Violence Against Women Act (VAWA), the New York State Education Law, and other applicable laws. It is the policy of the College to prohibit unlawful discrimination in employment and in the administration of College programs, services, activities, and admissions on the basis of race, religion, sex, color, national or ethnic origin, age, disability, sexual orientation, gender, pregnancy, veteran status, or any other status protected by law.
Touro University California provides quality educational programs in the fields of health care and education in concert with the Judaic commitment to social justice, intellectual pursuit, and service to humanity.