Garde Manger Sous Chef
FAIRMONT, Seattle, WA, United States
Job Description
The Garde Manger Sous Chef is responsible for the leadership and execution of all cold kitchen operations, also assumes the responsibilities of the hot kitchen in the absence of the banquet chef. This includes the preparation and presentation of salads, cold appetizers, charcuterie, and buffet displays. The role supports banquet and à la carte service, ensuring high standards of quality, consistency, food safety, and operational efficiency.
What is in it for you
$70,000 annual salary
Employee travel program offering discounted rates in Fairmont’s and Accor worldwide
Parking/Commuting Discounts
Paid meal breaks with complimentary meals served in our Staff Dining room
Learning programs through our Academies
Medical, dental, vison insurance available for all full‑time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance
401K Retirement plans with a 4% match for all colleagues
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities
Fun, elegant atmosphere with amazing colleagues!
Key Responsibilities
Supervise daily operations of the garde manger (cold kitchen)
Prepare and oversee production of cold foods including salads, dressings, hors d’oeuvres, pâtés, terrines, and composed platters
Ensure consistency in food quality, taste, and presentation according to established standards
Coordinate cold food production for banquets, events, and restaurant service
Assist with menu planning, recipe development, and tastings
Maintain proper food handling and sanitation
Train, mentor, and supervise culinary team members
Monitor inventory levels, place orders, and control food costs
Ensure proper labeling, storage, and rotation of all food products (FIFO)
Maintain a clean, organized, and safe work environment
Qualifications
Minimum 3-5 years culinary experience in garde manger or cold kitchen operations
Experience in a luxury hotel with comparable service and standards
Strong knowledge of cold food preparation, charcuterie, and modern plating techniques
Valid King County Food Handler Certificate required
Previous supervisory experience required
Excellent interpersonal and communication skills
Aspires to become an Executive Chef with Fairmont Hotels and Resorts
Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills
Must be innovative, detail oriented and quality conscious
Must have valid USA work authorization
Work Schedule
Flexible availability required, including evenings, weekends, and holidays
Additional Information
All your information will be kept confidential according to EEO guidelines.
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.
We are an equal opportunity employer. All offers contingent on background check and E-Verify.
#J-18808-Ljbffr
The Garde Manger Sous Chef is responsible for the leadership and execution of all cold kitchen operations, also assumes the responsibilities of the hot kitchen in the absence of the banquet chef. This includes the preparation and presentation of salads, cold appetizers, charcuterie, and buffet displays. The role supports banquet and à la carte service, ensuring high standards of quality, consistency, food safety, and operational efficiency.
What is in it for you
$70,000 annual salary
Employee travel program offering discounted rates in Fairmont’s and Accor worldwide
Parking/Commuting Discounts
Paid meal breaks with complimentary meals served in our Staff Dining room
Learning programs through our Academies
Medical, dental, vison insurance available for all full‑time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance
401K Retirement plans with a 4% match for all colleagues
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities
Fun, elegant atmosphere with amazing colleagues!
Key Responsibilities
Supervise daily operations of the garde manger (cold kitchen)
Prepare and oversee production of cold foods including salads, dressings, hors d’oeuvres, pâtés, terrines, and composed platters
Ensure consistency in food quality, taste, and presentation according to established standards
Coordinate cold food production for banquets, events, and restaurant service
Assist with menu planning, recipe development, and tastings
Maintain proper food handling and sanitation
Train, mentor, and supervise culinary team members
Monitor inventory levels, place orders, and control food costs
Ensure proper labeling, storage, and rotation of all food products (FIFO)
Maintain a clean, organized, and safe work environment
Qualifications
Minimum 3-5 years culinary experience in garde manger or cold kitchen operations
Experience in a luxury hotel with comparable service and standards
Strong knowledge of cold food preparation, charcuterie, and modern plating techniques
Valid King County Food Handler Certificate required
Previous supervisory experience required
Excellent interpersonal and communication skills
Aspires to become an Executive Chef with Fairmont Hotels and Resorts
Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills
Must be innovative, detail oriented and quality conscious
Must have valid USA work authorization
Work Schedule
Flexible availability required, including evenings, weekends, and holidays
Additional Information
All your information will be kept confidential according to EEO guidelines.
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.
We are an equal opportunity employer. All offers contingent on background check and E-Verify.
#J-18808-Ljbffr