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Garde Manger Sous Chef Jobs (NOW HIRING)

Zinqué

Sous Chef

Los Angeles, CA · On-site

$80K - $90K/yr

Kitchen Manager / Sous Chef Marseié -- Main Street, Santa Monica Marseie is a new neighborhood restaurant inspired by the food, energy, and culture of Marseille and Provence. We are looking for a ...

Sahara Las Vegas

Sous Chef - Maroon

Las Vegas, NV · On-site

$47K - $64K/yr

... stations (garde manger, hot line, prep, butchery) during service, providing hands-on support ... Sous Chef or Senior Sous Chef role within a fine-dining establishment. Skills • Demonstrated ...

Kinsley Power Systems

Sous Chef - Maroon

Las Vegas, NV · On-site

$65 - $95/hr

Our sous chef will work under the Chef De Cuisine, assisting in all aspects of kitchen operations ... Oversee all kitchen stations (garde manger, hot line, prep, butchery) during service, providing ...

BAZAAR PENN LLC

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Advanced station skills (grill, saute, fry, garde manger) and strong expo experience. Knowledge of ...

Cape Resorts Group

Executive Sous Chef

Cape May, NJ · On-site

$70 - $100/hr

The Executive Sous Chef is responsible for the daily operation and activities of all culinary ... Garde Manger.Basic computer knowledge, proficient in Word and Excel.Ability to work with basic ...

Gecko Hospitality

Executive Sous Chef

Fountain Hills, AZ · On-site

$65K/yr

Executive Sous Chef-- Phoenix, AZ Compensation: From $65,000 / year + Comprehensive Club Benefits ... Directly manage, mentor, and inspire a full kitchen team (Sauce, Fry, Line Prep, Breakfast, Garde ...

Jose Andres Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

... garde manger) and strong expo experience. · Knowledge of HACCP/food safety; ServSafe Manager or ... Sous Chef in upscale/casual-fine or fine dining. · Advanced station skills (grill, sauté, fry ...

José Andrés Group

Sous Chef

Washington, DC · On-site

$65K - $80K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... garde manger) and strong expo experience. • Knowledge of HACCP/food safety; ServSafe Manager or ...

The Little Beet Table - Park Avenue

Sous Chef

Manhattan, NY · On-site

$55K - $74K/yr

... industry. - Sous Chef We are looking for seasoned sous chefs who have evening and weekend ... the Garde Manger, Grill, Oven or Saute cook (including prep) depending on the weekly schedule ...

Little Beet Table

Sous Chef

Manhattan, NY · On-site

$55K - $74K/yr

... industry. - Sous Chef We are looking for seasoned sous chefs who have evening and weekend ... the Garde Manger, Grill, Oven or Saute cook (including prep) depending on the weekly schedule ...

Biltmore Hotel

Chef dePartie

Coral Gables, FL · On-site

$47K - $64K/yr

Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty. * Assure all ...

Biltmore Hotel Limited

Chef dePartie

Coral Gables, FL · On-site

$47K - $64K/yr

Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty. * Assure all ...

L.A. Jackson

Sous Chef

Nashville, TN

$48K - $65K/yr

As a Sous Chef, you will oversees all kitchen management, support the Executive Chef and restaurant ... Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe ...

Biltmore Hotel Limited

Chef dePartie

Coral Gables, FL · On-site

$47K - $64K/yr

Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty. * Assure all ...

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All JobsGarde Manger Sous Chef Jobs

Garde Manger Sous Chef information

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$30.5K

$59K

$77.5K

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

As of Sep 6, 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.

Sous Chef

Zinqué

Los Angeles, CA • On-site

$80K - $90K/yr

Full-time

This job post has expired 1 day ago. Applications are no longer accepted.

Job description

Kitchen Manager / Sous Chef

Marseié — Main Street, Santa Monica

Marseie is a new neighborhood restaurant inspired by the food, energy, and culture of Marseille and Provence. We are looking for a hands-on Kitchen Manager / Sous Chef who wants to help us build a strong kitchen, develop the menu, and grow with the restaurant.

You do not need to already be an expert in Marseille cuisine. Experience with Southern French, Italian, or similar food is a plus, but we are equally interested in someone who is genuinely curious and excited to learn. Knowledge of pizza, bread, and french food is a plus.

This is a leadership position for someone who enjoys both cooking and managing. You will work closely with ownership and the culinary team on menu development, recipe testing, kitchen systems, and daily execution.

Responsibilities
  • Lead and organize daily kitchen operations
  • Maintain consistency, quality, presentation, and portion control
  • Manage inventory, ordering, receiving, and vendor relationships
  • Control food costs, waste, and kitchen labor
  • Prepare weekly kitchen schedules
  • Train, supervise, and motivate the kitchen team
  • Create and maintain recipes, prep lists, and kitchen procedures
  • Participate actively in menu development and seasonal specials
  • Maintain a clean, organized, and health-code-compliant kitchen
  • Work the line and support the team during busy services
We Are Looking For Someone Who
  • Has previous experience as a Kitchen Manager, Sous Chef, or experienced kitchen supervisor
  • Is organized, reliable, calm under pressure, and comfortable taking responsibility
  • Understands inventory, ordering, scheduling, food cost, and kitchen systems
  • Enjoys developing recipes and improving dishes
  • Is collaborative, creative, and not afraid to be hands-on
  • Is interested in Marseille, Mediterranean, and Southern European food
  • Speaks English and Spanish fluently — both are required
  • Speaks French — a plus, but not required

This is an opportunity to be involved from the beginning and have a real voice in the food, recipes, systems, and culture of Marseié.

More detail about Zinqué part of Zinqué, please visit https://culinaryagents.com/entities/326984-Zinqu%25C3%25A9-