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Garde Manger Jobs (NOW HIRING)

AEG

PT Garde Supervisor - Raymond James Stadium

Tampa, FL · On-site

$14.50 - $17.50/hr

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic ... The Garde Manger (French for "keeper of the food") is responsible for overseeing the preparation ...

Hawksmoor - NYC

Garde Manger Cook

Manhattan, NY · On-site

$22 - $25/hr

Reporting to the Executive Chef, we're looking for an experienced Garde Manger Cook to work with our team to produce salads, raw bar items, and other cold dishes for lunch and dinner service. Work ...

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 ...

AccorHotel

Garde Manger Cook

San Francisco, CA · On-site

$35.94/hr

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. * Assist in the preparation and service of all food items for Garde Manger preparation area.

V AND M DISALVO CORP

Be Seen First

Garde-Manger

Williamsport, PA · On-site

$14.50 - $17.50/hr

Cold food, salad & dessert preparation and plating. Attention to detail a must

The Jefferson Hotel

Garde Manger

Richmond, VA

$15.75 - $19/hr

Highly organized with excellent time management and attention to detail. Basic Functions & Scope * Assist the Banquet Executive Chef in overseeing all banquet kitchen operations. * Supervise daily ...

AUGUSTA COUNTRY CLUB INCORPORATED

Chef de Garde

Augusta, GA · On-site

$15 - $18/hr

The Garde Manger/Pantry/Salad Department Chef at Augusta Country Club will skillfully prepare exceptional food for our members and their guests for a la carte dining, special events, and private ...

Four Winds Casinos

Garde Manger 2

New Buffalo, MI

$15.25 - $18.50/hr

SUMMARY: Responsible for preparation of cold food following established procedures and standards. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: * Prepares all cold food products for ...

AUGUSTA COUNTRY CLUB INCORPORATED

Chef de Garde

Augusta, GA · On-site

$15 - $18/hr

The Garde Manger/Pantry/Salad Department Chef at Augusta Country Club will skillfully prepare exceptional food for our members and their guests for a la carte dining, special events, and private ...

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Garde Manger information

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$11

$17

$22

How much do garde manger jobs pay per hour?

As of Jun 16, 2026, the average hourly pay for garde manger in the United States is $17.20, according to ZipRecruiter salary data. Most workers in this role earn between $15.38 and $18.51 per hour, depending on experience, location, and employer.

What is a Garde Manger?

A Garde Manger is a chef responsible for the preparation of cold dishes in a professional kitchen. This role includes creating salads, charcuterie, pâtés, terrines, cold appetizers, and sometimes decorative platters. The Garde Manger plays an important part in ensuring all cold food items are prepared and presented attractively, while maintaining food safety and quality standards. In larger kitchens, this position may also oversee a team within the cold kitchen section.

What is the difference between Garde Manger vs Pastry Chef?

AspectGarde MangerPastry Chef
Primary ResponsibilitiesCold dishes, salads, charcuterie, appetizersBakery items, desserts, pastries, confections
Work EnvironmentCold prep stations, pantry, cold storageBakery, pastry stations, dessert sections
Required Skills & CertificationsKnife skills, food safety, knowledge of cold preparationsPastry techniques, baking skills, food safety
Industry UsageHotels, restaurants, cateringHotels, bakeries, patisseries, restaurants

Garde Manger and Pastry Chef roles both require culinary skills and food safety knowledge, but they focus on different types of cuisine. Garde Manger specializes in cold dishes and appetizers, while Pastry Chefs focus on baked goods and desserts. Both are essential in culinary establishments, often working side by side in professional kitchens.

What are the key skills and qualifications needed to thrive as a Garde Manger, and why are they important?

To thrive as a Garde Manger, you need a solid background in culinary fundamentals, knife skills, and food safety, often supported by formal culinary training or apprenticeship. Familiarity with commercial kitchen equipment, food handling certifications, and inventory management systems is typically required. Attention to detail, creativity, and strong organizational skills set standout professionals apart in this role. These abilities are crucial for maintaining high standards in cold food preparation, presentation, and efficient kitchen operations.

What are some common challenges faced by a Garde Manger and how can they be addressed?

A Garde Manger often faces challenges such as managing multiple orders during peak service times, maintaining precise presentation standards, and ensuring food safety for cold dishes and salads. Staying organized and preparing mise en place in advance can help streamline the workflow. Additionally, close communication with the kitchen team and attention to detail are key to maintaining consistency and high quality in every dish served.
More about Garde Manger jobs
What cities are hiring for Garde Manger jobs? Cities with the most Garde Manger job openings:
What states have the most Garde Manger jobs? States with the most job openings for Garde Manger jobs include:
Garde Manger jobs near you
Infographic showing various Garde Manger job openings in the United States as of June 2026, with employment types broken down into 75% Full Time, 24% Part Time, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $35,772 per year, or $17.2 per hour.
PT Garde Supervisor - Raymond James Stadium

PT Garde Supervisor - Raymond James Stadium

ASM Global

Tampa, FL • On-site

$15 - $18.25/hr

Part-time

Posted 23 days ago

ASM Global rating

6.4

Company rating: 6.4 out of 10

Based on 80 frontline employees who took The Breakroom Quiz

126th of 210 rated facilities management

Job description

LEGENDS & ASM GLOBAL
Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality.
Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.
ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.
Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!
GLOBAL HOSPITALITY
We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops, and a warm welcome at every turn.
RAYMOND JAMES STADIUM
Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers. The partnership includes overseeing the Raymond James Stadium food and beverage program development and management for concessions, suites and premium areas for all game days, concerts, special events and any food and beverage related activations for the iconic Pirate Ship. Join us in elevating the fan experience through unparalleled guest service and pride to make Raymond James Stadium one of the best stadiums in the NFL.
The Role:
The Garde Manger (French for "keeper of the food") is responsible for overseeing the preparation and presentation of cold dishes in the kitchen. This position is crucial for managing the cold kitchen, which includes salads, charcuterie, appetizers, and sometimes desserts.
Primary Responsibilities:
A Lead Cook in Garde Manger is in charge of managing the preparation and presentation of cold foods, from salads and appetizers to charcuterie and dressings. They need to be creative, organized, and knowledgeable about food safety and culinary techniques related to cold dishes. They also need to work well with other kitchen staff and have a keen eye for detail when it comes to both taste and presentation.
Cold Food Preparation
  • Salads & Garnishes: Prepares a variety of cold salads, garnishes, and fresh ingredients that complement the main dishes.
  • Dressings: Makes cold dressings, sauces etc.
  • Appetizers: Prepares cold appetizers, such as pâtés, terrines, foie gras, smoked fish, ceviches, and marinated vegetables.
  • Charcuterie: Prepares cured meats, sausages, and pâtés, often involving a specialized knowledge of curing and preserving techniques.

Station Management
  • Overseeing Garde Manger Station: As the lead cook in the cold section, the garde manger lead is responsible for the operation of the cold kitchen station, ensuring that all food is prepared and served according to the Stadium's standards.
  • Organizing Work Area: Keeps the garde manger station well-organized, ensuring ingredients are easily accessible, equipment is clean, and everything is in place before service.
  • Efficient Prep: Oversees the preparation of ingredients in advance to ensure there are no delays during service. This may include prepping vegetables, marinating proteins, and portioning ingredients for cold dishes.

Quality Control and Presentation
  • Consistency: Ensures all cold dishes meet the Stadium's standards for taste, texture, and appearance.
  • Plating: Focuses on the artistic presentation of cold dishes, as these items often play a significant role in the visual appeal of the menu.
  • Garnishing: Adds garnishes to cold dishes to enhance both the appearance and flavor, ensuring each dish is beautifully plated.

Inventory and Stock Management
  • Ordering Supplies: The lead cook in this station may be involved in ordering cold items (such as seafood, vegetables, cheeses, etc.) and maintaining inventory levels.
  • Waste Control: Keeps track of portion sizes and ingredients to reduce waste, ensuring that ingredients are used before expiration dates.

Food Safety and Sanitation
  • Temperature Control: Ensures that all cold items are stored at the appropriate temperatures to maintain food safety.
  • Food Hygiene: Maintains cleanliness at the garde manger station, adhering to food safety standards for handling raw and cold ingredients.
  • Cross-Contamination Prevention: Takes extra care to avoid cross-contamination, especially when dealing with raw proteins like fish or meat.

Collaboration with Other Kitchen Staff
  • Communication with Sous Chef and Executive Chef: Works closely with the sous chef or executive chef to make sure the cold dishes are aligned with the overall menu.
  • Coordination with Line Cooks: Communicates with other kitchen staff, particularly during service, to ensure the timing of dishes is in sync with hot kitchen operations.
  • Training Junior Staff: The garde manger lead often trains junior cooks and prep cooks in their station, teaching them proper techniques for preparing cold dishes.

Managing Special Diets and Dietary Restrictions
  • Customization: May be responsible for making adjustments to dishes to accommodate specific dietary needs or restrictions (e.g., gluten-free, vegan, nut allergies, etc.).
  • Substitutions: Works with the chef to ensure that any special requests or substitutions are handled properly, especially in dishes that require careful attention to texture or flavor.

Creative Input and Menu Development
  • Recipe Development: In some kitchens, the garde manger lead may have the opportunity to contribute ideas for new cold dishes, seasonal offerings, or changes to the menu.
  • Experimenting with Techniques: Often experiments with new cold food techniques like smoking, pickling, fermenting, and curing, which are key components of the garde manger's responsibilities.

Managing Service During Peak Hours
  • Expediting Cold Dishes: Ensures that cold dishes are prepared and plated efficiently during service, especially during busy times when there may be a high volume of orders.
  • Timing: Manages the timing of cold dishes, ensuring they are ready to go out as soon as the hot dishes are finished.

Creativity in Presentation
  • Artistic Plating: Since cold dishes often serve as starters or appetizers, the lead cook in garde manger needs to be particularly creative in presenting the food in an aesthetically pleasing way. This might involve arranging food in artistic patterns or using decorative garnishes to enhance visual appeal.

A Lead Cook in Garde Manger is in charge of managing the preparation and presentation of cold foods, from salads and appetizers to charcuterie and cold soups. They need to be creative, organized, and knowledgeable about food safety and culinary techniques related to cold dishes. They also need to work well with other kitchen staff and have a keen eye for detail when it comes to both taste and presentation.

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About ASM Global

Sourced by ZipRecruiter

ASM Global was formed in October 2019 from the merger of AEG Facilities, the global innovator in live entertainment venues, and SMG, the gold standard in event management. ASM Global is a venue management powerhouse that spans five continents, 14 countries and more than 300 of the world's most prestigious arenas, stadiums, convention and exhibit centers, and performing arts venues. As the world's most trusted venue manager, ASM Global provides venue strategy and management, sales, marketing, event booking and programming, construction and design consulting, and pre-opening services. Among the venues in our portfolio are landmark facilities such as McCormick Place & Soldier Field in Chicago, the Los Angeles Convention Center, Tele2 Arena in Stockholm, the Mercedes-Benz Superdome in New Orleans, the Shenzhen World Exhibition and Conference Centre in Shenzhen, China and Van Andel Arena, DeVos Place & DeVos Performance Hall in Grand Rapids, Michigan. ASM Global also offers food and beverage operations through its concessions and catering companies.

Industry

Arts, entertainment, and recreation

Company size

10,000+ Employees

Headquarters location

Los Angeles, CA, US

Year founded

2019

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