Cook I - Garde Manger (Maisonette Patisserie & Coffee)

About the role

Recognized as a Tennessean Top Workplace, Loews Nashville Hotel offers careers in a newly renovated luxury setting where iconic legacy meets modern elegance and Nashville soul. Located on West End, team members support 341 upscale rooms, two dining venues, and 24,000 sq. ft. of premier event space.

What We Offer

• Competitive health & wellness benefits, 401(k) retirement plans with company match
• Paid Sick Days, Vacation, Holidays & Paid Bereavement
• 401(k) retirement plans with company matching
• Pet Insurance and Paid Pet Bereavement
• Free onsite parking and 50% off monthly bus passes
• Complimentary meals in Team Member Café while working
• Community volunteer opportunities
• Training & Development opportunities, career growth
• Tuition reimbursement
• Team Member Hotel discounts, other perks & more!
• Benefits are subject to eligibility and may vary by position

What We're Looking For

The Garde Manger Cook I is the senior-level cook in the cold kitchen, responsible for overseeing the preparation, presentation, and execution of all cold food items including salads, charcuterie, canapés, amuse-bouche, and buffet displays. This role ensures the highest quality and consistency in accordance with hotel standards and works closely with culinary leadership on menu development and event execution.

Who You Are

• Basic knife skills
• Ability to work pantry cold food station, (salads, dressings, basic cutting and slicing)
• Ability to work under pressure, handle multiple tasks and difficult situations
• Knowledge of operating all kitchen equipment
• Basic mathematical skills
• Must be able to obtain Food Handler's Card
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Ability to speak, read and write English
• Veterans and military spouses are encouraged to apply

What You Will Do

• Lead the preparation and presentation of all cold food items, ensuring quality, taste, and visual appeal.
• Supervise and assist Cook II and III with station setup, prep, and plating for banquets, outlets, and events
• Prepare high-end buffet and plated presentations including fruit carvings, aspics, terrines, pâtés, and cheese displays
• Ensure mise en place is complete and organized for all functions
• Collaborate with chefs to execute seasonal and event-based menu items
• Uphold food safety and sanitation practices at all times
• Monitor inventory and communicate product needs or shortages
• Train and mentor lower-level cooks and guide them in proper culinary techniques and station organization
• Maintain cleanliness, organization, and efficiency of the cold kitchen area
• Regular attendance in conformance with standards
• May be required to work varying schedules to reflect business needs
• Required to attend all mandatory training sessions and meeting
• Perform other duties as assigned

Your Qualifications Include

Required

• High school diploma or equivalent; culinary school training strongly preferred
• 3+ years of experience in a professional kitchen with at least 1 year in a Garde Manger role
• Strong knife skills and artistic presentation ability
• Experience in large-scale banquet or hotel operations preferred
• Knowledge of HACCP, food safety, and cold storage procedures
• Ability to stand for extended periods and lift up to 50 lbs

Preferred

• High School Diploma or equivalent