Garde Manger

Larchmont Yacht Club
Larchmont, New York

Year-Round Position
Full-Time

Hourly Rate: $24.00 to $27.00 per hour, based on experience

Reports To: Executive Chef and Executive Sous Chef

Availability Required: Flexible schedule including days, evenings, weekends, holidays, and major holiday weekends based on business needs.

About Larchmont Yacht Club

Founded in 1880, Larchmont Yacht Club is one of the nation's premier private yacht clubs, situated on an 11-acre waterfront campus overlooking Long Island Sound just outside New York City. Recognized for exceptional hospitality, outstanding member service, and a rich tradition of excellence, the Club offers an elevated lifestyle through exceptional dining, championship sailing, racquet sports, aquatics, family programming, and year-round social events.

Our culinary program is at the heart of the member experience. From elegant à la carte dining and casual waterfront service to weddings, private celebrations, holiday traditions, and nationally recognized regattas, our culinary team creates memorable dining experiences that reflect the Club's commitment to quality, creativity, and genuine hospitality.

We are seeking a talented Garde Manger who is passionate about the artistry of cold food preparation and presentation. This is an opportunity to become part of a professional culinary team that values craftsmanship, teamwork, and continuous learning while working in one of the Northeast's most respected private clubs.

Position Summary

Larchmont Yacht Club is seeking a skilled and creative Garde Manger to join our year-round culinary team. Reporting to the Executive Chef and Executive Sous Chef, this position is responsible for preparing and presenting exceptional cold menu items that enhance the member dining experience.

The Garde Manger plays a vital role in producing beautifully composed salads, appetizers, charcuterie displays, sandwiches, desserts, and specialty cold preparations while ensuring every dish reflects the Club's high standards for quality, freshness, consistency, and presentation.

This position is ideal for culinary professionals who enjoy precision, creativity, and attention to detail while working in a collaborative, fast-paced kitchen. The successful candidate takes pride in producing visually stunning food, embraces teamwork, and is committed to delivering an exceptional dining experience for every member and guest.

Key Responsibilities

Cold Food Production

• Prepare and present salads, composed appetizers, charcuterie and cheese displays, sandwiches, cold hors d'oeuvres, desserts, dressings, sauces, and specialty cold menu items using standardized recipes and established culinary techniques.
• Produce high-quality cold food items for daily member dining.
• Ensure every plate reflects the Club's standards for presentation, portion consistency, freshness, and culinary excellence.
• Prepare garnishes and decorative elements that enhance the visual appeal of menu items and buffet presentations.
• Assist with seasonal menu changes and specialty presentations as directed by culinary leadership.

Food Preparation & Kitchen Operations

• Maintain complete mise en place and prepare all assigned stations for efficient service.
• Properly label, date, rotate, and store food products following FIFO procedures and food safety guidelines.
• Maintain the highest standards of sanitation, organization, and cleanliness throughout each shift.
• Monitor product quality and ensure all ingredients meet the Club's standards before use.
• Assist with receiving deliveries, inventory rotation, and organization of refrigerated storage areas.
• Communicate product shortages, equipment concerns, or operational needs to the Executive Chef and Executive Sous Chef.
• Operate kitchen equipment safely while following all established safety procedures.
• Participate in daily culinary meetings and contribute ideas that improve efficiency, presentation, and overall kitchen operations.

Team Collaboration

• Work collaboratively with line cooks, culinary team members, and kitchen leadership to ensure seamless execution of daily service and special events.
• Assist other culinary stations as business needs require.
• Maintain a positive, professional attitude while contributing to a respectful and team-oriented kitchen culture.
• Support the training and development of new culinary team members as requested.

Ideal Background

We are seeking culinary professionals who are passionate about food presentation, precision, and hospitality. Successful candidates often come from:

• Fine dining restaurants
• Luxury hotels and resorts
• Private clubs, country clubs, and yacht clubs
• Catering companies and banquet operations
• Scratch kitchens
• Specialty delicatessens and artisan food programs
• Culinary schools and hospitality programs

Candidates who have a strong eye for presentation, enjoy detailed culinary work, and thrive in a collaborative kitchen environment will be especially successful in this role.

Qualifications

• Minimum of two years of professional culinary experience, with experience in garde manger or cold food production preferred.
• Culinary degree or certificate preferred but not required.
• Strong knife skills and understanding of classical culinary techniques.
• Experience preparing high-quality cold appetizers, composed salads, charcuterie displays, desserts, and banquet presentations.
• Knowledge of food safety, sanitation, HACCP procedures, and proper food handling practices.
• Excellent organizational and time management skills with exceptional attention to detail.
• Ability to work efficiently under pressure while maintaining outstanding quality and presentation.
• Strong work ethic, positive attitude, and commitment to teamwork.
• Excellent communication and interpersonal skills.
• Food Safety or ServSafe Certification required.

Physical Requirements

• Ability to stand and remain active throughout an entire shift.
• Ability to lift, carry, push, or pull up to 50 pounds.
• Frequent bending, reaching, twisting, and repetitive movement.
• Ability to safely work in refrigerated environments and other fast-paced kitchen conditions.

Why Join Larchmont Yacht Club?

Larchmont Yacht Club offers more than a culinary position. It is an opportunity to build your career with one of the Northeast's premier private yacht clubs while working alongside an experienced culinary leadership team committed to excellence.

As our Garde Manger, you'll showcase your creativity and technical skills while preparing beautifully crafted dishes that become an important part of the member experience. From elegant plated appetizers and seasonal salads to impressive charcuterie displays, banquet presentations, and holiday buffets, your work will contribute to some of the Club's most memorable dining experiences.

You'll enjoy the opportunity to refine your craft in a professional scratch kitchen that values quality, innovation, collaboration, and continuous learning while working with premium ingredients in a supportive, team-oriented environment.

What You'll Enjoy

• Competitive hourly pay of $24.00 to $27.00 based on experience.
• Year-round, full-time employment with one of the nation's premier private yacht clubs.
• Opportunities to work with premium ingredients in a professional scratch kitchen.
• Creative opportunities to produce elegant cold cuisine and visually distinctive presentations.
• Experience supporting upscale member dining.
• A collaborative culinary culture that values craftsmanship, creativity, professionalism, and respect.
• Opportunities for professional growth, skill development, and advancement within the culinary team.
• A beautiful waterfront workplace on Long Island Sound with one of the Northeast's most respected private clubs.

If you have a passion for exceptional food presentation, take pride in precision and craftsmanship, and are looking to grow your culinary career in a professional and supportive environment, we encourage you to apply and become part of the Larchmont Yacht Club culinary team.

Salary : $24 - $27