Garde Manger

The Chef Garde Manger at Migis Lodge will assist the Executive Chef (EC) to oversee all aspects of Migis cold food cuisine, maintaining or exceeding standards of quality and efficiency, and fostering a working environment conducive to learning and leadership development.  The Chef Garde Manger will assume the majority of responsibility for training of pantry staff and cold food preparation.  Work closely with Executive Chef/Sous Chef to help guarantee our guests a dining experience which exceeds their expectations. Housing is available for qualified candidates. Local applicants are also encouraged to apply.

Location: Migis Lodge on Sebago Lake, Casco, ME
Hours: Full-time
Compensation: $20 to $25 per hour  + additional incentive payment of 7% total wages. 
Seasonal Position:  2024 May through October
Start date: Early May 2024
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous kitchen or culinary experience required.

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Bring out the highest levels of skill and creativity in the pantry/cold prep staff in order to promote the highest levels of quality and creativity in cuisine with consideration to cost, quality standards, product, execution, guest appeal and value perception.
• Lead with a proactive, not reactive, leadership style through continuous coaching, counseling and evaluation of the pantry/cold prep staff.
• Manage the preparation of menu items consistent with the recipes and standards provided by the Executive Chef.
• Develop and execute effective training and motivation procedures for the pantry/cold prep staff to promote greater consistency and increased productivity.
• Ensure that prep for every meal is done efficiently, accurately and is consistent with business demands.
• Effectively communicate any menu changes, special guest needs, and event plans with pantry/cold prep staff as well as Executive Chef/Sous Chef and other departments in a timely fashion.
• Maintain effective communication with the Executive Chef, Restaurant Manager, Event Manager, etc., to ensure awareness of business levels, scheduled groups and activities, and guests special needs, allergies and requests.
• Working with pantry/cold prep staff, meet or exceed food safety, work-station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services and OSHA, as well as assisting with general maintenance and upkeep of the kitchen equipment and food storage areas.
• Know how to repair broken equipment, how to deal with unsafe/unsanitary conditions, or know who to notify of maintenance/sanitary issues.
• Must be able to manually handle/lift product up to 60 pounds between knee and chest.
• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
• Must be vertically mobile working in limited space for entire shift.
• Protect the assets of the property and Migis Hotel Group.

MINIMUM REQUIREMENTS:

• Must be eligible to work in the United States of America.
• Minimum of 5 years as a cook in a high volume or fine dining kitchen, with previous Garde Manger experience preferred.  A work history that includes working in seasonal operations for multiple seasons is a plus.
• Thorough knowledge of hotel food and beverage operations and preparation techniques, and a clear understanding of a full or modified American plan food service operation.
• Assist the Executive Chef in determining appropriate staffing levels based on business needs.
• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
• Strong mathematical abilities in order to determine and track inventory and to understand controls and menu costing.
• Thorough understanding of food safety, food handling, food storage, and kitchen sanitation requirements of the Maine Department of Health and Human Services and OSHA, as well as common food allergies.
• Previous leadership experience.  Knowledge that the respect of peer and staff is earned, not demanded. 
• Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.  
• Ability to multi-task, work under pressure and deal with stressful situations during busy periods.
• Ability to change activity frequently and work with constant interruptions.