Garde Manger/Sous Chef - Couples Negril

JOB SUMMARY

TheGarde Manager / Sous Chef is responsible for the efficient operation, supervision, and quality control of the Garde Manger section while supporting the overall culinary operation of Couples Negril.

The position is responsible for preparing and presenting high-quality cold food items, salads, appetizers, dressings, sauces, sandwiches, canapés, desserts, and other assigned preparations in accordance with the resort's standards. The Garde Manager / Sous Chef provides leadership and direction to culinary team members, ensures proper food handling and sanitation practices, controls food costs and waste, and assists the Executive Chef and Sous Chef team with the smooth operation of the kitchen.

The successful candidate must demonstrate strong culinary skills, creativity, leadership, organization, and a commitment to delivering consistently high-quality food and service in an upscale, all-inclusive resort environment. The Garde Manager / Sous Chef reports to the Executive Chef. 

KEY RESPONSIBILITIES AND DUTIES

 Culinary Operations

• Oversee the daily operation of the Garde Manger section.
• Prepare and supervise the preparation of salads, appetizers, cold platters, sandwiches, dressings, sauces, canapés, garnishes, charcuterie, and other cold food preparations.
• Ensure all food is prepared according to established recipes, presentation standards, portion specifications, and quality requirements.
• Maintain high standards of food presentation, taste, freshness, and consistency.
• Assist with menu planning, special events, buffets, themed dinners, weddings, banquets, and other culinary functions.
• Introduce creative and innovative food presentation ideas while maintaining the culinary identity and standards of Couples Resorts.
• Coordinate food production with other kitchen sections to ensure timely service.
• Conduct quality checks of food before service.

 Team Leadership and Supervision

• Supervise, train, coach, and motivate Garde Manger team members.
• Assign daily duties and workstations based on business levels and operational requirements.
• Monitor team members' performance and provide constructive feedback.
• Assist with scheduling and manpower planning for the department.
• Conduct departmental training and demonstrations as required.
• Ensure team members adhere to grooming, hygiene, attendance, and professional conduct standards.
• Promote teamwork and effective communication within the culinary department.
• Assist with the orientation and training of new culinary team members and trainees.

 Food Safety and Sanitation

• Ensure strict compliance with food safety, hygiene, and sanitation standards.
• Monitor proper food storage, labeling, dating, temperature control, and rotation using established procedures.
• Ensure proper cleaning and sanitizing of workstations, equipment, utensils, refrigerators, and storage areas.
• Monitor compliance with HACCP and resort food safety procedures.
• Immediately report food safety hazards, equipment defects, or other operational concerns to the appropriate manager.
• Conduct regular checks to ensure that food products are safe, fresh, and suitable for service.

 Inventory and Cost Control

• Assist with daily food requisitions and inventory control.
• Monitor the availability and quality of ingredients required for the Garde Manger operation.
• Minimize food waste through proper production planning, storage, portion control, and utilization of products.
• Assist with monthly and periodic inventory counts.
• Monitor portion sizes and product usage to support food-cost objectives.
• Report shortages, spoilage, wastage, and damaged products to the appropriate supervisor.
• Ensure all products are stored according to established procedures.

 Kitchen Administration

• Maintain accurate production sheets, requisitions, temperature logs, cleaning schedules, and other departmental records.
• Assist with daily kitchen briefings and communicate important operational information to team members.
• Review upcoming occupancy, group movements, special functions, and culinary requirements.
• Coordinate with the Front Office, Food & Beverage, Events, and other departments when necessary.
• Assist the Executive Chef/Sous Chef with departmental reports and operational planning.
• Ensure all departmental policies and procedures are consistently followed.

 Guest Experience

• Maintain a strong focus on guest satisfaction and culinary excellence.
• Respond professionally to guest feedback relating to food quality and presentation.
• Work closely with service teams to address food-related concerns promptly.
• Support special guest requests, dietary requirements, allergies, and special occasions in accordance with established procedures.
• Maintain confidentiality and professionalism when dealing with guest information.

 Health, Safety and Security

• Comply with all resort health and safety policies and procedures.
• Ensure safe use and handling of knives, kitchen equipment, chemicals, and other workplace materials.
• Report accidents, injuries, unsafe conditions, and equipment malfunctions immediately.
• Ensure team members use appropriate personal protective equipment where required.
• Participate in emergency preparedness and workplace safety initiatives.

 Other Duties

• Assist other culinary sections during periods of high occupancy or operational demand.
• Participate in special events, culinary promotions, and resort activities.
• Assist with training and development initiatives within the Food & Beverage Department.
• Perform other duties reasonably assigned by the Executive Chef, Executive Sous Chef, or senior management.

REQUIRED QUALIFICATIONS AND EXPERIENCE

• Diploma or certificate in Culinary Arts, Food Preparation, Hospitality Management, or a related field.
• Minimum3–5 years' experience in a professional kitchen, preferably within a luxury hotel or all-inclusive resort environment.
• Previous experience as aGarde Manger Chef, Chef de Partie, Junior Sous Chef, or Sous Chef is preferred.
• Demonstrated knowledge of cold kitchen operations, food presentation, buffet production, and menu preparation.
• Knowledge of food safety, sanitation, HACCP principles, and proper food handling procedures.
• Experience supervising and training culinary team members.
• Strong organizational and time-management skills.
• Ability to work effectively under pressure in a fast-paced environment.

CORE COMPETENCIES

The successful candidate should demonstrate:

• Culinary expertise
• Leadership and team management
• Creativity and presentation skills
• Food safety awareness
• Cost and waste control
• Attention to detail
• Planning and organization
• Communication skills
• Problem-solving
• Teamwork and collaboration
• Guest-service orientation
• Professionalism and integrity
• Ability to work under pressure

Are you the right person?  

Please submit your application and resume