pantry/cold station cook (garde-manger)

this position is responsible for executing their assigned duties on the daily work list

• making of seasonal cold soups, its garnishes and presentation

• receiving, storage, rotation safe handling of local oysters upon delivery

• opening and safe storage of oysters before service daily

• mignonettes, creams and all mise for oyster presentation

• the mise of our seasonal salad and assembly to order in service

• the mise of our deconstructed spinach salad and assembly to order in service

• all vinaigrettes, dressings and herb oils for the menu

• portioning of farmstead cheeses, assembly of cheese plates, production of compotes and garnishes

• setting up dessert station for service. coulis, sauces

• having the proper plates in stations for each item prior to service

• responsible for running any pots, pans, utensils used through the dishwasher prior to service and putting them away.
we do not have a dishwasher during the day.

• maintain a clean and sanitary workstation in-service

• wrap up and proper storage of in-service items for use if possible for the next day

• filling out of the daily work list after service

• in charge of creating and execution of daily staff meal with line cooks.