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Garde Manger 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

$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 ...

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 · On-site

$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

$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 ...

Oglebay

Manager - Sous Chef

Wheeling, WV · On-site

$49K - $67K/yr

The Sous Chef manages a part or all of the culinary operations in Food & Beverage, and assists in overall management of the kitchen. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other ...

LARCHMONT YACHT CLUB

Garde Manger

Larchmont, NY

$24 - $27/hr

Garde Manger Larchmont Yacht Club Larchmont, New York Year-Round Position Full-Time Hourly Rate ... Executive Chef and Executive Sous Chef Availability Required: Flexible schedule including days ...

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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$30.5K

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$77.5K

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

As of Sep 5, 2026, the average yearly pay for garde manger 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 a garde manger sous chef?

A Garde Manger Sous Chef is a culinary professional responsible for overseeing the preparation of cold dishes in a restaurant or hotel kitchen. This includes salads, appetizers, charcuterie, terrines, pâtés, and other chilled menu items. The Garde Manger Sous Chef assists the head Garde Manger Chef in supervising staff, maintaining food safety standards, and ensuring high-quality presentation. They play a vital role in menu planning and inventory for the cold kitchen section.

What are the key skills and qualifications needed to thrive as a garde manger sous chef?

To thrive as a Garde Manger Sous Chef, you need expertise in cold food preparation, knife skills, food safety, and typically a culinary degree or equivalent experience. Proficiency with commercial kitchen equipment, HACCP protocols, and inventory management systems is often required. Attention to detail, creativity, time management, and strong leadership are standout soft skills in this role. These skills ensure exceptional quality, efficient kitchen operations, and consistently innovative presentations in a high-pressure culinary environment.

What are some common challenges faced by a garde manger sous chef, and how can they be managed effectively?

A Garde Manger Sous Chef often encounters challenges such as maintaining precise quality and presentation standards for cold dishes, managing perishable inventory, and coordinating with multiple kitchen stations during busy service hours. Effective time management and clear communication with both the garde manger team and other kitchen sections are crucial to ensure smooth operations. Staying organized and proactive with prep work, along with fostering a collaborative team environment, can help address these challenges and promote consistent, high-quality output.

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

AspectGarde Manger Sous ChefPastry Sous Chef
CredentialsCulinary degree, experience in cold stationCulinary degree, pastry specialization
Work EnvironmentCold prep, salads, charcuterie, appetizersBakery, desserts, pastries, chocolates
Employer & IndustryHotels, restaurants, cateringHotels, bakeries, patisseries
Common Search & ComparisonOften compared for station responsibilities and skillsSpecialized pastry skills, kitchen hierarchy

The Garde Manger Sous Chef focuses on cold prep, salads, and charcuterie, while the Pastry Sous Chef specializes in desserts and baked goods. Both roles require culinary training and experience but differ in their specific skills and work environments. Understanding these differences helps in choosing the right career path or job opportunity within the culinary industry.

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Garde Manger Sous Chef jobs near you
Infographic showing various Garde Manger Sous Chef job openings in the United States as of August 2026, with employment types broken down into 74% Full Time, 24% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $58,998 per year, or $28.4 per hour.

Garde Manger | Sous Chef

Miami Beach Hospitality Careers | Fontainebleau Miami Beach - Careers

Miami Beach, FL

$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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