Garde Manger Chef

BallenIsles Country Club, located in beautiful Palm Beach Gardens, FL, is excited to announce an exceptional career opportunity for a Garde Manger Chef!
We are seeking a talented, creative, and detail-oriented culinary professional who is passionate about delivering exceptional food quality and presentation in a premier private country club environment.

Annual Compensation: $70,000 - $80,000k

• Prepare and present high-quality cold food items, including salads, appetizers, charcuterie, cheese and fruit displays, canapés, dressings, and cold sauces according to established recipes and club standards.
• Set up, stock, and maintain the garde manger station for daily dining service, banquets, and special events.
• Create visually appealing cold buffet displays, platters, and plated presentations that meet the club's high standards.
• Maintain proper food handling, sanitation, storage, labeling, dating, and temperature control procedures.
• Monitor food quality, portion sizes, and ingredient usage to minimize waste and maintain food cost standards.
• Assist with inventory management, ordering, receiving, and inspecting products for freshness and quality.
• Collaborate with the culinary leadership team to develop creative menu items, seasonal specials, and special event offerings.
• Maintain a clean, organized, and safe work environment, ensuring proper use and care of kitchen equipment.
• Train and support culinary associates in garde manger techniques, recipes, presentation standards, and food safety practices.
• Communicate effectively with kitchen leadership, front-of-house associates, and banquet teams to ensure smooth and timely service.
• Accommodate special dietary requirements and food allergies while following established food safety procedures.
• Promote teamwork, professionalism, and a positive work environment.
• Perform additional duties as assigned by the Executive Chef or Sous Chef.

• Food Handler Card or Food Safety Certification (such as ServSafe), as required by applicable regulations.
• Allergen awareness training preferred.

• Ability to stand and walk for extended periods.
• Frequent bending, reaching, lifting, and carrying.
• Ability to lift and carry up to 50 pounds.
• Ability to safely operate knives, slicers, and other commercial kitchen equipment.
• Ability to perform repetitive tasks and work in a physically demanding kitchen environment.

• Culinary degree or certificate from an accredited culinary program preferred.
• Minimum of 2–3 years of experience in garde manger, cold food preparation, or a professional kitchen environment, or an equivalent combination of education and experience.
• Previous leadership or management experience in a professional kitchen environment is required.
• Previous experience supervising, training, and managing culinary associates is required.
• Previous experience in a private country club, luxury resort, hotel, or fine-dining establishment preferred.
• Experience preparing food for banquets, buffets, and large-scale events is a plus.

• Strong knowledge of cold food preparation techniques, including charcuterie, pâtés, cured and pickled items, salads, dressings, and cold sauces.
• Excellent knife skills and proficiency with professional kitchen equipment.
• Knowledge of fruit carving techniques, decorative food displays, and artistic food presentation is preferred.
• Creativity and strong attention to detail in food preparation, garnishing, and presentation.
• Demonstrated leadership skills with the ability to supervise, motivate, train, and develop culinary associates.
• Ability to organize and oversee daily garde manger operations while ensuring consistent food quality and presentation.
• Knowledge of food safety, sanitation procedures, and HACCP principles.
• Strong organizational and time-management skills.
• Ability to work efficiently in a fast-paced kitchen environment while maintaining high-quality standards.
• Ability to multitask, prioritize responsibilities, and meet service deadlines.
• Strong communication, problem-solving, and teamwork skills.
• Ability to follow recipes, portion guidelines, and established culinary standards.
• Ability to read and communicate in English as necessary to perform essential job duties, including understanding safety instructions and communicating with team members.

• Professional commercial kitchen environment.
• Frequent exposure to refrigerated storage areas, cold temperatures, and heat from nearby cooking equipment.
• Moderate to high noise levels during busy service periods.
• Must be able to work a flexible schedule, including weekends, holidays, and special events as required.

•  Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria
• Additional Compensation – Eligible for Employee Meals

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion. 

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.