Schulson Collective attracts restaurant goers from all walks of life, encompassing multiple different cuisines & dining experiences throughout its concepts. Across Center City Philadelphia, our restaurants offer cuisines ranging from Contemporary American & Pan-Asian to Japanese, Oyster Bar, Italian & more. We welcome you to apply to become part of a growing restaurant group & assist in providing top-of-the-line culinary experiences across Philadelphia.

Job Title: Garde Manger/Cold Kitchen Chef

Job Summary: The Garde Manger is responsible for the preparation, assembly, and presentation of cold dishes and cold food items. This role requires creativity, attention to detail, and proficiency in various culinary techniques.

Responsibilities:

1. Food Preparation: Prepare a variety of cold dishes including salads, dressings, dips, sandwiches, and cold appetizers according to recipes or as directed by the chef.

2. Ingredient Management: Ensure proper storage, rotation, and handling of all cold food ingredients to maintain freshness and quality standards.

3. Quality Control: Maintain high standards of food quality, taste, and appearance at all times.

4. Sanitation and Hygiene: Adhere to proper sanitation and food safety practices in accordance with health regulations.

5. Inventory Management: Monitor inventory levels of cold food items and communicate with the chef team to ensure adequate stock levels.

6. Teamwork: Work collaboratively with other kitchen staff to ensure smooth operations and timely service.

Requirements:

1. Culinary Education: Diploma or degree in culinary arts or a related field preferred.

2. Experience: Previous experience working in a professional kitchen, with specific experience in cold food preparation preferred.

3. Skills: Strong culinary skills, including knife skills, food preparation techniques, and an understanding of flavor profiles. Creativity and attention to detail are essential.

4. Communication: Effective communication skills and ability to work well in a team environment.

5. Availability: Willingness to work evenings, weekends, and holidays as required in the hospitality industry.