Job Description

Position Summary

The Garde Manger & Expeditor is responsible for preparing all cold menu items; including appetizers, entrees, garnishes, and desserts, all while managing the flow of dishes from the kitchen to the dining room. As the expeditor, you are the final point of quality control before any plate reaches the guest, ensuring accuracy, presentation, and proper timing.

Key Responsibilities

Prepare and plate all cold dishes according to the Executive Chefs standards Maintain a clean, organized, and fully stocked cold station Follow all recipes, portioning, and plating guidelines Manage the pass during service, calling tickets and coordinating timing Inspect every plate for accuracy, garnish, temperature, and cleanliness Communicate clearly with both BOH and FOH teams to keep service running smoothly Assist with prep for cold-side ingredients, sauces, and garnishes Maintain proper labeling, dating, and food safety procedures Report low stock, station needs, or issues to the Executive Chef or Kitchen Manager

Qualifications

Prior kitchen experience required; garde manger or expo experience preferred Strong communication and organization skills Ability to multitask and stay composed in a fast-paced environment Keen eye for detail and presentation quality Knowledge of food safety and sanitation practices Ability to lift 25-50 lbs and stand for extended periods

Reporting Structure

This position reports directly to the

Executive Chef

and/or

Kitchen Manager

.

Pay: $14.00 - $16.00 per hour

Benefits:

Employee discount
Work Location: In person