Cook I - Garde Manger (Full Time)

Recognized as an AZ Central Top Workplace, Loews Ventana Canyon Resort offers careers at a luxury resort in Tucson’s Catalina Foothills. Team members create memorable stays for guests seeking relaxation and adventure across 398 guest rooms, five dining outlets, spa, recreation, and event spaces.

Who We Are : Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here ; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer :

• •Competitive health & wellness benefits, 401(k) & company match
• •Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• •Training & Development opportunities, career growth
• •Tuition Reimbursement
• •Pet Insurance
• •Team Member Hotel Rates, other discounts, perks & more
• •Complimentary meals in Team Member Café while working
• •Golf discount at The Lodge at Ventana Canyon
• •Community volunteer opportunities
• •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:

A Garde Manger Cook I must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation:

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