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Garde Manager Sous Chef Jobs (NOW HIRING)

Fontainebleau

Garde Manger | Sous Chef

Miami Beach, FL · On-site

$49K - $66K/yr

... Chef de Cuisine. 3. Act as liaison with restaurant managers and serving staff. 4. Monitor occupancy forecasts to minimize waste and spoilage. 5. Arrange and organize culinary staff for outside ...

Hyatt Hotels Corporation

Sous Chef

Chicago, IL · On-site

$67K - $84K/yr

Geographic and schedule flexibility preferred Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs ...

Hyatt Hotels Corporation

Banquet Sous Chef

Reston, VA · On-site

$52K - $70K/yr

Geographic and schedule flexibility preferred Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs ...

Hyatt Hotels Corporation

Banquet Sous Chef

Atlanta, GA · On-site

$48K - $64K/yr

Geographic and schedule flexibility preferred Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs ...

Glen Oaks Club, Inc.

Garde Manger

Old Westbury, NY · On-site

$20 - $22/hr

Perform additional duties as assigned by the Executive Chef or Sous Chef. Requirements: Required Qualifications * Minimum of 1-2 years of experience as a garde manger, cold kitchen, or line cook role ...

Brentwood Country Club

Sous Chef

Los Angeles, CA · On-site

$80K - $100K/yr

Garde Manger * Hospitality Food Amenities * Main Kitchen * Ensure appropriate rotation of all ... Chef and Sous Chef in all aspects of training to include cooking skills, safety procedures ...

Glen Oaks Club Inc

Garde Manger

Old Westbury, NY · On-site

$20 - $22/hr

Perform additional duties as assigned by the Executive Chef or Sous Chef. Requirements Required Qualifications * Minimum of 1-2 years of experience as a garde manger, cold kitchen, or line cook role ...

Uncle Jack's Steakhouse

Sous Chef - Westside

Queens, NY · On-site

$64K - $69K/yr

Skilled on Sauté, Broil, Garde Manager and Roundsman Experience * Assist with the preparation and ... Proven experience as a Sous Chef in a fast-paced kitchen * Current knowledge of trends in the ...

Uncle Jack's Steakhouse

Sous Chef - Westside

Queens, NY

$64K - $69K/yr

Skilled on Saute, Broil, Garde Manager and Roundsman Experience * Assist with the preparation and ... Proven experience as a Sous Chef in a fast-paced kitchen * Current knowledge of trends in the ...

Myers Park Country Club

Garde Manger Cook

Charlotte, NC · On-site

$17 - $21/hr

Notifies Garde Manger Sous Chef in advance of product shortages. Physical Demands and Work Environment * Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend ...

Cenadou

Executive Sous Chef

North Salem, NY · On-site

$72K/yr

Sous Chef Tournant La Bastide by Andrea Calstier & Cenadou Bistrot We are looking for an ... Be capable of running and supporting different stations, including garde manger, hot line, and ...

Benchmark

$15.75 - $19/hr

Perks & discounts About the role The Garde Manger is an entry level culinary position reporting directly to the Garde Manger Sous Chef. This individual is responsible for preparing and/or presenting ...

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How much do garde manager sous chef jobs pay per year?

As of Sep 13, 2026, the average yearly pay for garde manager sous chef in the United States is $58,998.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $67,500.00 per year, depending on experience, location, and employer.

What is the difference between Garde Manager Sous Chef vs Pastry Sous Chef?

AspectGarde Manager Sous ChefPastry Sous Chef
CredentialsCulinary degree, relevant certificationsCulinary degree, pastry-specific certifications
Work EnvironmentCold kitchens, prep stations, pantryPastry kitchens, dessert stations
Industry UsageHotels, fine dining, cateringBakery, pastry shops, hotels
Common Search/ComparisonGarde Manager Sous Chef vs Pastry Sous Chef

The Garde Manager Sous Chef specializes in cold kitchen preparations, including salads, cold appetizers, and charcuterie, while the Pastry Sous Chef focuses on desserts, baked goods, and confections. Both roles require culinary training and certifications, but they differ in work environment and specific skill sets. Understanding these differences helps employers and candidates identify the right fit within culinary teams.

What cities are hiring for Garde Manager Sous Chef jobs?

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What states have the most Garde Manager Sous Chef jobs?

States with the most job openings for Garde Manager Sous Chef jobs include:

What are popular job titles related to Garde Manager Sous Chef jobs?

For Garde Manager Sous Chef jobs, the most frequently searched job titles are:

Garde Manager Sous Chef jobs near you

Garde Manger | Sous Chef

Miami Beach, FL • On-site

Miami Beach Hospitality Careers | Fontainebleau Miami Beach - Careers
See more jobs at Miami Beach Hospitality Careers | Fontainebleau Miami Beach - Careersexternal

$49K - $66K/yr

Full-time

Re-posted 10 days ago

Key responsibilities

  • Assist the Chef de Cuisine with the day-to-day running of the department and ensure the quality of foods produced.

  • Oversee food production, assist with preparation, and ensure all stations are properly set prior to service.

  • Schedule, organize, and manage culinary staff, including training, assigning work, and maintaining compliance with policies and safety standards.

Job description

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

ResponsibilitiesResponsible to assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas. Examples of Duties, include but are not limited to the following: 1.         Oversee production and assist with the preparation of food.2.         Create and revise all basic recipes with Chef de Cuisine.3.         Act as liaison with restaurant managers and serving staff.4.         Monitor occupancy forecasts to minimize waste and spoilage.5.         Arrange and organize culinary staff for outside catering and buffet attendance.6.         Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.7.         Ensure all stations are properly set prior to service and make the necessary corrections if needed.8.         Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.9.         Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.10.       Schedule labor force and assign work for efficient use of equipment and personnel.11.       Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.12.       Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.13.       Perform other related duties as assigned.         Qualifications
  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. 
  • Knowledge of all kitchen equipment operations.
  • Ability to establish and maintain an effective working relationship with management, staff, and guests. 
  • Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. 
  • High school education or equivalent. Culinary or apprenticeship program preferred.
  • Relevant experience in a high quality, high volume, and multi-unit operations preferred. Two years supervisory experience preferred.
Employment Type: FULL_TIME

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