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Manager Charcuterie Jobs (NOW HIRING)

Jungle Jim's

Cheese Shop Assistant Manager

Cincinnati, OH · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Cheese Shop Assistant Manager At Jungle Jim's, we're always looking for talented and experienced ... Experience with and knowledge of all types of cheese and charcuterie. * Knowledge of perishables ...

The Coronado Club

Head Butcher

Houston, TX · On-site

$17 - $21/hr

Some of these basic tenants are refined knife skills, experience in butchery, basic cooking techniques and charcuterie a plus. * Report on time promptly at 7:00 am on Monday and 8:00 am Tuesday ...

Marlow & Daughters

Butcher

New York, NY

$20 - $24/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

... a unique charcuterie selection, and sell grocery items that people actually want. We make a ... management team * Bring detail and care to their work while multi-tasking in a fast-paced ...

SAVENCIA

BOUTIQUE ASSISTANT MANAGER

Boston, MA · On-site

Manage and motivate the sales team to achieve the sales objective and results. * Track the progress ... charcuterie and seafood brands. To know more: About the Team La Maison du Chocolat is a French ...

Amorina, Cucina Rustica

Lead Line Cook

New York, NY

$22 - $25/hr

... manage a small kitchen in collaboration with the executive chef/owner. Position requires cooking of pasta, sauces, salads, appetizers and charcuterie. In addition to solid existing menu, we are ...

SWRG INC

Garde Manger/Pantry Cook- Chicago

Chicago, IL · On-site

$22/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

The Garde Manger / Pantry Cook is responsible for the preparation and presentation of all cold ... charcuterie, and plating aesthetics. * Ability to follow detailed recipes and plating guides under ...

Savencia

BOUTIQUE ASSISTANT MANAGER

Boston, MA

Manage and motivate the sales team to achieve the sales objective and results. * Track the progress ... charcuterie and seafood brands. To know more: La Maison du Chocolat is a French luxury chocolate ...

S&W OF BOSTON LLC

Garde Manger/Pantry Cook- Chicago

Chicago, IL · On-site

$22/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

The Garde Manger / Pantry Cook is responsible for the preparation and presentation of all cold ... charcuterie, and plating aesthetics. * Ability to follow detailed recipes and plating guides under ...

The Bancroft

Garde Manger Cook - Bancroft Chophouse

Burlington, MA · On-site

$17.50 - $21/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Prepare and present cold appetizers, composed salads, seafood cocktails, charcuterie boards, and other garde manger items according to The Bancroft's standards. * Ensure every dish is consistently ...

Place des Fêtes

Chef Tournant

Brooklyn, NY

$16.50 - $20.75/hr

Participate in daily kitchen meetings and attend weekly manager meetings when scheduled * Help lead ... Purchase, receive, and organize cheese, charcuterie, bread, and ice cream/sorbet ingredients ...

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Manager Charcuterie information

What are some common challenges faced by a manager charcuterie, and how can they be addressed?

As a Manager Charcuterie, one common challenge is maintaining product quality and safety while managing inventory to minimize waste. Balancing the artistic presentation of cured meats and cheeses with food safety regulations requires close attention to detail and ongoing staff training. Additionally, managers often face the challenge of keeping up with food trends and customer preferences, necessitating regular menu updates and supplier relationships. Effective communication with kitchen staff, front-of-house teams, and vendors is crucial to ensure smooth operations and customer satisfaction.

What is the difference between Manager Charcuterie vs Chef de Charcuterie?

AspectManager CharcuterieChef de Charcuterie
Primary FocusOversees operations, staff management, and business development in a charcuterie departmentPrepares, creates, and executes charcuterie products and recipes
CredentialsExperience in management, culinary background, possibly certifications in food safetyProfessional culinary training, specialized in charcuterie techniques
Work EnvironmentRestaurant or food business management settingKitchen environment focused on product creation
ResponsibilitiesStaff supervision, inventory, customer relations, business growthProduct preparation, recipe development, quality control

The Manager Charcuterie primarily oversees the business and staff operations related to charcuterie, while the Chef de Charcuterie focuses on the culinary creation and preparation of charcuterie products. Both roles require culinary skills, but the manager handles broader operational duties, making them distinct yet complementary positions within the industry.

What is a manager charcuterie?

A Manager Charcuterie is responsible for overseeing the production, presentation, and sales of cured meats, cheeses, and related products in a deli, restaurant, or specialty food store. Their duties include managing staff, ensuring food safety and quality standards, curating charcuterie boards, and maintaining inventory. They often work closely with suppliers to source premium ingredients and may also create menus or organize tastings for customers. Strong knowledge of meats, cheeses, and food pairing is essential for this role.

What are the key skills and qualifications needed to thrive as a manager charcuterie?

To thrive as a Manager Charcuterie, you need expertise in meat and cheese selection, food safety practices, and inventory management, often supported by culinary training or relevant experience. Familiarity with point-of-sale (POS) systems, food handling certifications, and supplier management tools is typically required. Strong leadership, customer service, and organizational skills set exceptional candidates apart in this role. These skills are crucial for ensuring product quality, regulatory compliance, and a positive customer experience in a specialty food environment.

What cities are hiring for Manager Charcuterie jobs?

Cities with the most Manager Charcuterie job openings:

What are the most commonly searched types of Charcuterie jobs?

The most popular types of Charcuterie jobs are:

What states have the most Manager Charcuterie jobs?

States with the most job openings for Manager Charcuterie jobs include:

Manager Charcuterie jobs near you
Infographic showing various Manager Charcuterie job openings in the United States as of July 2026, with employment types broken down into 1% Locum Tenens, 70% As Needed, 1% Full Time, 26% Nights, and 2% Summer. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution.

PT Garde Supervisor - Raymond James Stadium

ASM Global

Tampa, FL • On-site

$15 - $18.25/hr

Part-time

Re-posted 22 days ago

ASM Global rating

6.7

Company rating: 6.7 out of 10

Based on 83 frontline employees who took The Breakroom Quiz

134th of 252 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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