Garde Manger at Tao Downtown

Position Summary: Ensure quality, consistency and production of all food items.  Interacts with fellow employees, and supervisors in a polite and courteous and to ensure gracious hospitality.

Duties and Responsibilities: including but not limited to

• Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
• Anticipate and accommodate the needs of all team members.
• Handles all food items by washing, chopping, and cutting according to recipe specifications.
• Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
• Labels and stores all product following FIFO and company standards.
• Required to check production lists and assignments.
• Follow supervisor’s instructions, communicate with and support co-workers while being a team player.
• Possesses in-depth knowledge of assigned recipes with the ability to produce them to company standard.
• Possesses general knowledge of the venue.
• Complies with Department of Health and company sanitation standards.
• Communicates product needs to the chefs, sous chefs and the support staff.
• Properly sets-up prep station and performs other opening/closing procedures as directed by management, including:
• Stocks station with prescribed supplies.
• Wipes down and sanitizes station.
• Performs opening side-work as prescribed.
• Performs closing side-work as prescribed.
• Reports all breakage, damage of equipment or furniture immediately to management.
• Attends and participates in daily pre-service meetings (where applicable).
• Attends and participates in any training sessions or departmental meetings.
• Learn by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of Tao Group Hospitality, its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.

Training Requirements:

• Tao Group Hospitality in-venue Prep Cook training and Food Handling Certificate.

Minimum Education and Qualifications:

• Previous culinary experience preferred.
• Experience as a prep and/or line cook in a high-volume culinary operation preferred.

Physical Demands and Work Environment:

• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.